Cobanero Chili Flakes

Burlap & Barrel's Cobanero chili is a rare Maya variety of chili pepper, grown in the mountains around the city of Cobán in Guatemala. It has a lush, fruity aroma and a fierce, smoky heat that makes everything taste better. Perfect for anyone who appreciates true chili flavor.

They're SO good - fruity like a peach, sweet, slightly smoky, and brightly spicy. Use caution - at 30,000-50,000 in Scoville units, these chilis pack a punch, they're spicier than serrano peppers and in the same range as cayenne peppers.

What they're saying:

“These fruity, smoky Guatemalan peppers are my No. 1 favorite chile flakes. They are the key ingredient in my ginger cookies to help amplify the heat, and the perfect popcorn seasoning. I also keep a jar of infused olive oil at the ready to brush on focaccia, or drizzle over anything else.” Zoë Kanan, Pastry Chef and Eater Young Gun

• Origin: Coban, Guatemala
• Aliases: chile cobanero
• Process: Air dried
• Ingredients: 100% Cobanero chili pepper (Capsicum Annuum)
• Tasting notes: Papaya • Roasted Corn • Fire

COOKING

• Add to your pot of beans, roasts or braises
• Sprinkle flakes over pastas, veggies, eggs, and more
• Add to your marinades or sauces for an extra kick
• Pairs well with: Zanzibar Black Peppercorns, Cured Sumac, Smoked Pimenton Paprika

SOURCING

This is a really, really special chili varietal called a Cobanero Chili, only cultivated in the area around the city of Cobán in Alta Verapaz, Guatemala. On previous visits, we couldn't find a direct farm source so Don Amilcar (who also grows our cardamom and black lime) offered to grow them for us himself!