 Let me ask you some questions about chilies the area where you've probably had the greatest impact of all food areas So here I have some mulatto chilies If you look at a lot of food recipes, if you make a Mexican mole, you will use more mulattoes than any other kind of chili Not always but quite typically say in the Rick Bayless recipe. Yeah. Well. Why is that? What is it about this chili? Well, first of all You've got to open first of all you have to open them up because 90% of all chilies are mislabeled Yes, that's one of the problems so that you may whatever it says on the package may not be true The point is is that mulattoes when you hold them up to the light right like this see it's more Do you see it's more purple and more reddish? I do quarter then that is not a mulatto. So they defrauded me Yeah, that's an on show. Okay, because a mulatto will be more coffee-ish and more dark tones So what what a mulatto will do is actually have those flavonoids that are coffee and chocolate and those in a mole Are the undertones of the wide sort of structure or the wide foundation of those flavors that we really like now The fruit tones and the capsicias of the spicy tones or you're basically Accessories the on show is always the workhorse because it carries the most fruit Yes, the mulatto carries the coffee and chocolate which is those more or less fermented umami more complex sort of flavonoids And then we throw in some guajillo's or our balls to brighten it all up and and get and get it going So if I make a Mexican mole with these fraudulent mulatto chilies, what exactly will go wrong from you're a super taster You can tell the difference. Well, we'll be missing. Well, the thing is is that can I I'm going to taste this for a second We can all taste it together first of all whenever you taste the chili, you notice there's a vein here You want to stay away from the veins always they contain 60% of the capsaicin Okay, so you always stay away from the veins and even if you can't see them the other thing is This is old, you know, and this is a what's called a grade C chili Yes, it's a small and it's dried and it's last year's crop. So they lose their perfume They're like flowers, you know, they lose so you which end up is you end up with the capsaicin So this is a little bit bitter. Do you notice correct like bitter tea a little bit like lapsung shoo chong There's a little bit of that smoky woody mushroomy flavor. Where's my coffee and chocolate? Where is it? It's not here It's been taken from you use this in your recipe. You'll say it didn't come out Well, you know what you didn't do you didn't taste your ingredients So you're not going to get that wonderful worm flavors that Milano's supposed to have and if I want a real Milano chili How do I actually get one given that 90% of it according to you is fraud? Well, or at least misleading or someone made you need to recognize when just the plus Okay, the other thing when you buy chilies. Yes, the thickness of the flesh is the most important thing So all fruits where the tannins come from skins seeds and stems So the thicker the flesh yes the least percentage of tannin and that's what Mexicans do They look for the most pliable they look how thick it is when you hold up to the light They can tell how ripe it was before it was dried how much fruit flavor is going to be there Mm-hmm. Those are the big premieros So when you're using a mole you're really Reincorporating fresh fruit complex tones into it this the people edit the chilies the last thing they're looking for is heat That's the last thing they're looking for now two other chilies Here's they and also the notice it's still bitter on the palate. Yes It's like yeah, and it tastes a little bit like the fruit leather that's kind of stale This one claims to be an on show, but we're happy to hear your revisionist take on it This is bigger for one bigger. Yeah, and it's a little bit darker It's got that really dark dark dark almost black blackish brown. Look wait You need to hold them up to the light because that tells you so that's That's red like an on show. Okay. It's pretty even inside There's no Mold if you get one moldy chili right out of 40, it'll ruin the moley Okay, now people don't look for them and when you rehydrate them you taste the water So this one you the leather again fruit should taste like a fruit leather. Don't think chilies See the what we're talking about with fuchsia the paradigm and what you have in your head when you go after the taste Is what you will taste if you think chilies and go for heat you shouldn't you need to think fruit leather Which fruit which fruit do you get tell me the fruits you get not let's spice you up Which fruits oh, it's interesting. Um, it's a cherry apple blackberry blueberry. It's it's like a Maybe Maybe apple maybe cherry not blueberry not blackberry. No, but it comes it's definitely like cherry It's actually black cherry or sour cherry. Yeah, and it has a little bits of What's in this and this and there is this blackberry current cassis cassis almost like the French cassis flavor at the bottom The point is is that when you work with ingredients, I don't care if it's chili coriander I have four different coriander's from Indian to this or Cumans the when you cook an ethnic food a Poor chef and I work well. I'm a what they're doing is they're controlling their palate It may look like that those ingredients are not important. They're not expensive, right? But they're very very important course and that's why this is not a bad ancho I would say B plus okay, and here's supposedly a Pesilla tell us the difference Well, this is it should be should be longer for one thing Okay, and it should be really get those black current black fruits blackberry when you again think black fruits So is this just an ancho? Have I brought you three packages of ancho's actually baby? You know, that's what that's what it is. It is a little thicker. They are really wide then Yeah a Little bit This was the second one was the best one second one was the best most fruit most fruit tones freshest and less tannic But you don't want like a bitter wine or a bitter you don't want tannins