Morita chillies are smoked, ripe jalapeno peppers. The jalapenos are left to ripen on the plant before being picked and left to dry in smoke houses. They are spicy enough but nothing too tear-inducing. They taste fruity, slightly acidiic and slightly smoky.
Morita chilli is about 7,000 – 25,000 scoville heat units.
Scoville heat units, also known as SHU is simply a measurement of the number of times capsaicin needs to be diluted by sugar-water.
You can rehydrate morita chillies in hot watere for around 15-30 minutes, and used to make sauces or flavouring soups. To increase the intensity of these peppers, you can toast them in a pan or oven before rehydrating. If you are going to grind them up, do not forget to remove the seeds and stems first.
Allergens: May Contain Soy, May Contain Cereals Containing Gluten, May Contain Milk, May Contain Sulphites, May Contain Tree Nuts, May Contain Other Tree Nuts, May Contain Peanuts, May Contain Sesame, May Contain Gluten, May Contain Egg
Storage: For long lasting freshness, store in an air-tight container and in a cool, dark place.