Most of the natural heat of the jalapeño is retained in the drying and smoking process. Typically about 5,000 to 10,000 Scoville Units. We smoke the chillies over oak wood for several hours to give a distinctive, fruity aroma and flavour. Then they are dehydrated to a crisp to take all the moisture out and lock the flavour in.
The sealed bag is made from NatureFlex, a biodegradable and compostable film made from natural, renewable resources.
This product has a long shelf life and we recommend storing in an air tight container to retain flavour.