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[vc_row css=”.vc_custom_1463697859195{margin-bottom: -35px !important;}”][vc_column width=”2/3″][vc_custom_heading text=”THE FOUNDATION” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes”][vc_column_text]The Chilli Foundation was born out of a 20+ year friendship between its creators, Ramón and Javier. One passion always stands out among their many shared interests and hobbies: the taste for all things spicy, and obviously, in the world of spicy, the best representation of this are chillies. Overtime we have grown, and now we are 5 people who form the Foundation team. We are certain that this is only the beginning of a long adventure…[/vc_column_text][vc_media_grid item=”mediaGrid_SimpleOverlay” initial_loading_animation=”none” grid_id=”vc_gid:1470698717592-f522c4e0-8f7b-4″ include=”1963,1961,1959″][vc_column_text]One of the most common problems we face as lovers of the spicy, is that in Europe it is very difficult to find a wide variety of spicy products available at our fingertips and to add to the frustration, there aren´t many online specialty stores. In the greengrocers, you can find fresh chillies: cayenne, chilli peppers, jalapeños –if you´re lucky- or some variety, but nothing really close enough to Capsicum annuum needed to cook a decent pad thai. So because of this, most spicy aficionados, start cultivating their own species of chillies, but unfortunately not everyone has the space or the time, and we can assure you that it´s far from easy![/vc_column_text][vc_single_image image=”1957″ img_size=”250×250″ alignment=”center”][vc_column_text]After many years cultivating chillies amateurly, we´ve decided now is the time to share our chillies with Europe and that´s how La Fundación del Chile began. We provide a platform where you can find a wide variety of species of chillies, from fresh to dried whole chillies, chilli powder or flakes, pickled in vinegar, preserved in oil and even sauces.

La Fundación del Chile grows all types of chillies, some peppers and a few vegetables. Our specialty is the cultivation of the chilli, and then we later manipulate it for conservation. You will find species that are not spicy and others that you may not be able to endure. But beware, because spicy flavors are addictive and you will inevitably want more. Each time you indulge in a spicy flavor, you develop a taste for it and essentially build up immunity. Maybe today you won´t be able to stand a certain level of spicy, but overtime this same flavor won´t appear to be spicy to you. The relativity of spicy flavors…[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1470698827852{margin-top: 20px !important;}”]


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Ramón Clariana


Head of Production and Handling and confounder.
Raised in a farmhouse, he spent his time cultivating top quality fruits and vegetables. Even though he now lives in the city, he never abandoned the farm. Knowledgeable about soil, climate and a true specialist in water, he can grow any type of plant in any situation. In addition to being a cultivator of high-quality chillies, he also produces wine.[/vc_column_text][vc_column_text]

Javier Hernández


Head of Commercial and Product, and cofounder.

Expert in marketing and communications in Madrid, and truly obsessed with all things spicy. The son of a Chef, he has cooking and kitchen artistry in his blood.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]