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.
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...
Pure ground Morita Chipotle Pepper is one of the most well known types of Chipotle Powder. Our Ground Chipotle Pepper Scoville has a smoky flavor which goes great on anything from popcorn, to pasta...
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...
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...
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...
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...
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...
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...
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...