Dried Chile Puya Peppers/Weights: 4 Oz, 8 Oz, 1 Lb, 2 Lbs, 5 Lbs, and 10 Lbs (10 LBS)

Pronounced "POO-yuh". The Puya chile is also sometimes referred to as “Pulla”. A member of the C.annum species the Puya chiles are plentiful in Mexico City and the surrounding region throughout the Central Valley of Mexico. Puya Chiles have been the center of a spirited debate among serious chile heads in determining if it is a hybrid of the de Arbol or the Guajillo chile. We fall in the camp of it being related to the Guajillo. Puya chiles look very similar to the more popular Guajillo. Puyas tend to be a bit smaller and pack more heat (5,000 to 8,000 Scoville Heat Units) than the Guajillos (2,500-5,000 SHU). Puya chiles are considered a medium heat chile while Guajillos a more of a mild chile. The relationship between these two chiles closely resembles how the California Chile (also called Anaheim chiles) looks very similar to the New Mexico chile but with different heat levels.

• Puya Chiles have a light fruity flavor profile, with licorice and cherry undertones that brings to mind wild berries.
• Puya chiles are a favorite substitute of Guajillos by sophisticated chefs who are looking more for their fruity flavor more than for the flesh of the chile pod.
• Use Puya chiles to flavor meat dishes using chicken, fish, pork or veal. Also adds delightful flavor to breakfast burritos, casseroles, chutneys, cooked vegetables, dips, enchiladas, pizza, salsas, sauces, soups and stews.
• To rehydrate your Puya chiles soak them in warm water for about 10 minutes and then either dice them or puree them in a food processor before adding to your recipe.