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...

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...

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...

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.

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...

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.