Chile pepper pods are, technically, berries. When used fresh, they are most often prepared and eaten like a vegetable. Whole pods can be dried and then crushed or ground into chile powder that is used as a spice or seasoning. Chilies can be dried to prolong their shelf life. Chile peppers can also be preserved by brining, immersing the pods in oil, or by pickling.

A member of the C. annum species the Pulla chiles are plentiful in Mexico City and the surrounding region throughout the Central Valley of Mexico. Pulla Chiles have been the center of a spirited debate among serious chile heads in determining if it is a hybrid of the de Arbol or the Guajillo chile. 

There’s a quick medium heat – double that of the Guajillo – and a delicious fruitiness that provide the Pulla with its own unique eating experience. It’s that fruitiness, with hints of cherry, that keep fans of the Pulla coming back for more. As a seasoning, Pulla peppers are very versatile – often used to bring that fruity spice to everything from mole sauces and chutneys to burritos and pizzas.