Espresso & Ancho Chilli-100g

Espresso & Ancho Chilli-100g

£8.99

Discover the bold, award-winning flavour of Espresso & Ancho Chilli. Deep, roasted espresso meets fruity Ancho chilli, warming spices and oak-smoked salt, balanced with gentle sweetness. Perfect for beef, mushrooms, roasted vegetables and BBQ cooking.

Great taste 1 star Award!

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Coffee and chilli are great bedfellows so this sounds (and looks) exciting. The spice mix itself is really delicious, it has the bitter, dark coffee, the slightly smoky but not too hot chilli and a good level of seasoning with some other spices apparent. When cooked on a steak we don't initially get all the flavours but then they gently grow, complementing the meat. Judges think this is clever and unusual and, although may not appeal to the masses, it would appeal to serious cooks.

The Great Taste Judges 2025

Description

 

Award-Winning, Deep & Distinctive

Espresso & Ancho Chilli combines the dark, roasted character of decaffeinated espresso with the fruity, gently smoky warmth of Ancho chilli. Coconut sugar balances the blend with subtle sweetness, while cayenne pepper adds a lively but controlled kick.

Flavour Profile

Cinnamon, clove, fennel and star anise contribute fragrant, warming layers. Garlic pr

 

Award-Winning, Deep & Distinctive

Espresso & Ancho Chilli combines the dark, roasted character of decaffeinated espresso with the fruity, gently smoky warmth of Ancho chilli. Coconut sugar balances the blend with subtle sweetness, while cayenne pepper adds a lively but controlled kick.

Flavour Profile

Cinnamon, clove, fennel and star anise contribute fragrant, warming layers. Garlic provides savoury depth, while oak-smoked salt completes the blend with a rounded smoky finish.

Particularly suited to beef, this distinctive seasoning also complements mushrooms and roasted root vegetables. Use it as a dry rub before grilling, roasting or pan-searing to create a rich, deeply flavoured crust.

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How to use

  • As a dry rub: Lightly oil beef, apply the seasoning evenly and rest for at least 30 minutes before cooking.
  • For steaks: Season sirloin, ribeye or fillet before grilling or pan-searing.
  • For slow cooking: Apply to brisket or short ribs before cooking slowly over indirect heat.
    • As a dry rub: Lightly oil beef, apply the seasoning evenly and rest for at least 30 minutes before cooking.
    • For steaks: Season sirloin, ribeye or fillet before grilling or pan-searing.
    • For slow cooking: Apply to brisket or short ribs before cooking slowly over indirect heat.
    • On vegetables: Toss mushrooms, carrots or sweet potatoes with oil and a light coating before roasting.
    • For basting: Mix with melted butter or oil and brush lightly over food during cooking.

    Cook over a moderate heat to avoid scorching the coconut sugar or coffee.

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