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Organic Aji Molido (Ground Chile)

Organic Aji Molido (Ground Chile)

$5.00
Quantity

Our signature mellow, coarsely ground red chile with toasty, smoky notes, our organic aji comes from our partners at Molino Cerrillos, high in the mountain plateaus of Argentina. Terrific on grilled meat, soup, pizza, or anything else that benefits from a little kick and a lot of flavor.

Each packet contains 1.75 ounces (about 1/2 cup)

What’s in it?
Organic Aji Molido (Ground Red Argentine Chile)
Product Details

Our search for the right source of this flavorful, not-too-hot chile took 50 years. Patagonia founder Yvon Chouinard first tasted aji molido in 1967, while he and his friends were camping with gauchos in Argentina, waiting out the weather to climb Fitz Roy. The gauchos sprinkled their grilled mutton with tangy chimichurri sauce spiked with a smoky, slighty fruity ground chile: aji molido.

For decades afterward, Yvon tried to grow the chiles in various spots, including in his California backyard, but the seeds always grew up too fiery. We finally found the right source by circling back to Argentina, to the high-altitude Salta region, where the chiles thrive at 8,200 feet and deliver exactly the right subtle heat.

Grown and ground for us by Molino Cerrillos, this is the first certified organic aji molido in Argentina.

Our Guarantee
We understand that fixing the broken food chain means sourcing ingredients that are grown, raised and harvested using methods that are friendly to our home planet.

But it doesn’t work if the foods we create aren’t mouth-wateringly, plate-lickingly delicious. That’s why we work with our favorite chefs to create foods that we love to eat and share.

If you ever order Provisions and aren’t 100% satisfied, we will happily refund you in full. In other words, we’re proud to stand by the flavor, nutrition, sourcing and quality of everything we make.


How to make a return
Chasing A Flavor

A years-long quest to find the right chile

Most great tastes tend to be rooted in place. From left: Yvon Chouinard, Doug Tompkins and Lito Tejada-Flores take a chimichurri-infused lunch break before continuing their ascent of Fitz Roy in 1968.
Los Glaciares National Park, Argentina.
Photo by Chris Jones

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