Whole Chiles

Aji Amarillo (Capsicum baccatum) is also known as Aji escabeche. The Aji Amarillo is the most common chile in Peru. In the USA it is sometimes referred to as the yellow chile or Peruvian chile. The pods are 4-5 inches long and deep orange in color when...

Aji Panca (Capsicum baccatum) is a reddish-brown chile and is fruity and mild. It measures approximately 500 Scoville Heat Units. It makes a wonderful addition to any authentic Mexican meal. Usage Rinse product first with warm water. Soak in hot...

Aji Paprika Chiles are a great ingredient for accentuating a true chile flavor without making the dish too hot. This chile is often used in traditional Mexican and South American soups, stews, chili, cheeses, rubs, and marinades. Usage Rinse product...

Ancho or poblano Peppers are a "must have" for authentic Mexican cooking. Pinch in Ancho Pepper when making red chili and tamales. The Ancho Peppers provide a mild heat and somewhat sweet raisin-like flavor. Although they are considered mildly hot, you...

Birdseye pepper, commonly referred to as African Cayenne Pepper or Pili-Pili. Most sources state that the birdseye is Capsicum frutescens, making it a relative of the tabasco chile. Depending on growing conditions, the plants range in height from one and...

Cascabel Chiles are dark reddish brown with a shiny, smooth, thick skin. The Cascabel chile is round and 1-1/2 in diameter. Cascabel chiles are Medium in heat. Usage Cascabel Chiles are medium hot. Use in sauces, stews and soups. It's ideal for...

Everyone is familiar with Crushed Red Pepper but how many other varieties have you tried? Chile flakes are more than an easy way to add some heat to your favorite dish, as each type carries a unique flavor. Our Chile Flakes Kit is an easy way to...

Texas has 2 official peppers, the jalapeno and the chiltepin. The Americans swear that it is exceedingly healthful and very good as an aid to the digestion. In fact, even today, Chiltepins are used--amazingly enough-- as a treatment for acid...

These wonderful brown chipotles are jalapeños picked green and smoked dried over wood fires. Very popular in Mexico and Central America. Chipotle will add a fantastic smoky flavor to any dish. Scoville Heat Units of 5,000 - 10,000. Usage To...

Chipotle morita is produced with the 'mora' jalapeño variety, which is much smaller than most jalapeño peppers, therefore ripening quicker. Flavor characteristics of the Chipotle Morita are simply wonderful! The morita jalapeño is...

A fairly hot red Mexican pepper. This pepper measures 35,000 Scoville Heat Units which would place it close to Cayenne. Very popular with the chili cookoff chefs. Usage For making great salsa's, chili, or grilled mushrooms w/ chile de...

The Ghost Chile Pepper (also known as Bhut Jolokia or Naga Jolokia) is one of the world's hottest chile peppers. Watch out for this one! An HPLC analysis has tested the ghost chile at 1,041,427 Scoville heat units!!! Probably too hot to eat alone, a...

Spice up your Latin inspired recipes with the flavor packed goodness of green chile peppers. Sauces for enchiladas and tamales are brought to life when these green chile peppers, dried at their peak flavor, are added. For different...

The Guajillo Pepper is very tough and must be soaked longer than most dried chiles. Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10...

The Habanero Pepper! One of the hottest types of chile peppers. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, yellow, brown, and pink are also seen. Typically a ripe habanero is...

This type of cayenne chile may be called variously, Thai Chile, Chile Japones, or Red Chile. Used throughout India, China, Japan, and Southeast Asia in all manner of dishes including sauces, and oils for stir fry. Very hot, lingering heat...

New Mexican chiles are mild, large chiles with a unique flavor. These peppers are the only pepper that is suitable for preparing New Mexican style red sauces, such as enchilada sauce, some salsa's or chile marinades. The New Mexico pepper rates only...

Literally translated in Spanish the word Pasilla means little raisin, which alludes to the dark skin and somewhat raisin-like aroma of this pepper. It is also known as Chile Negro. It is often used in sauces and Mole'. The Pasilla pepper rates a mild...

A very small but very hot pepper, ranking in the 70,000 Scoville units range. A great spice for stews, soups and beans. Usage For your favorite recipes and especially great in seafood, chili, and stew dishes. Ingredients Dried Pequin Chiles.

Puya, or Pulla chiles (Capsicum annuum) are similar to the guajillo chile, only smaller and more potent. It has a fruity flavor.Scoville heat units are 5,000 to 8,000.   Usage Rinse product first with warm water. Soak in hot water for 10...

Diced, dehydrated, sweet red bell peppers. Usage Great for soups, chili, and in Mexican dishes. Ingredients Dried Diced Red Bell Peppers.

These all-purpose hot peppers are perfect for hot sauces, great for pickling, wonderful for flavoring guacamole and chili, and they also freeze well. Serrano peppers have a wide heat range from 7,000 to 25,000 Scoville Units. Ingredients Dried...

Bell peppers directly from the field. Dehydrated at the height of freshness to make the make the best product possible. Usage Great for soup, stews, casseroles and any recipe calling for bell peppers Ingredients Dried Bell Pepper.

Create a blazing dish with Trinidad Scorpion Pepper whole pods. Said to be the hottest peppers in the world, these puppies bark and bite!  To rehydrate, pour just enough boiling water over the pods to cover, put a lid on it, and let them sit...