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Chilli Ingredients

Chilli & Umami Ingredients

Chilli ingredients in various formats, frozen or ambient stable. Supplied bulk (10kg) with full technical specifications and fast turnaround. B.R.C. accredited factory.

Chipotle chilli paste: made using smoked jalapeno chillies

Red Jalapeno chillies milled (frozen)*

Red Jalapeno chilli 4-6mm Indian chopped*

Green Jalapeno chilli 4-6mm chopped (frozen)*

Habanero chilli milled / puree / whole (frozen)*

Red Habanero chilli 060 milled (frozen)*

Red Habanero chilli 240 milled (frozen)*

Scotch Bonnet Indian chilli whole*

Scotch Bonnet Indian red chilli 060*

Red Birdeye chilli 240 milled (frozen)*

Indian green chilli 060 milled (frozen)

Indian red chilli 060 milled (frozen)

Chinese green chilli 060 milled (frozen)

Chinese green chilli 4-6mm (frozen)

Chinese green chilli nuggets 20g

Chinese red chilli 4-6mm (frozen)

Chinese red chilli rings semi cut

Chinese red chilli 060 milled (frozen)

Chinese red chilli nuggets 20g

Red chilli rings sliced (frozen)

Green chilli rings (frozen)

Red chilli pulped with sunflower oil & vinegar (ambient)

Frozen Red Chilli Puree Nuggets, 20g portions, free flow I.Q.F. no additives.

IQF Chilli Blends

Red Scotch Bonnet / Green Jalapeno chilli - blended 50/50 mix


Please note that the Chillies with named variety (marked with an *) can be subject to seasonal availability and we suggest that if you have a requirement for these, we discuss your requirements at the new season when we can buy better, plus possibly retain stock for you.



Umami was first scientifically identified in 1908 by a Japanese professor of the Tokyo Imperial University. He noticed that the taste of kombo seaweed was distinct from sweet, sour, bitter and salty. He discovered that glutamate (or glutamic acid) was the main ingredient in kombu and coined the term 'umami' to describe it's taste.

We are able to offer fermented broad and soya beans that give a real depth of flavour and authenticity to a number of Asian style sauce.

Umami paste can dramatically increase pleasantness and an acceptance of salt-reduced foods which is of benefit to health. Ingredients include Sundried tomatoes, porcini mushroom and pecorino cheese.

Umami paste can be used in the following ways:
  • You can use umami paste as a condiment. Spread a thin layer on burgers, toasted breads or sandwiches. You can also mix it into dips and mayonnaise.
  • Rub umami paste onto meat, poultry or fish, just as you would a salt rub.  The taste will be incorporated into the meat through the roasting or cooking process.
  • Squeeze a 1/2tsp or tsp (2.5 to 3G) umami paste into stir fries, casseroles, risotto, pizza sauce,paste sauce, soup, stew, shepherds and cottage pie.
  • Squeeze a small amount on umami paste into a heating pan. Add a small amount of white wine stir well. This will create a sauce that can be added on top of vegetables or meats or used like a bouillon.