Our Chili Peppers

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Aleppo Chiles (3-4 Heat Level)

This chile originates from Aleppo, Syria and is often used in Middle Eastern cuisine with eggplant, chickpeas, and as a rub for meats and chicken. It has a sweet warm earthy flavor with an after bite.

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Ancho Chiles (3-4 Heat Level)

This chile is a dried poblano chile, which is native to Mexico, and is part of the “Holy Trinity” of Mexican chiles that makes up mole. Ancho chiles have a fruity, sweet, smoky, earthy flavor.

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Cayenne Hot Chiles (8 Heat Level)

Cayenne Chile is the chile with which most people are familiar when they think of ground chili pepper. This is the hot version of the chile powder, so it should be used sparingly, a little at a time until you reach your heat tolerance level. Cayenne Chiles add heat but are not complex in their flavor.

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Cayenne Medium Chiles (5 Heat Level)

Cayenne Chile is the chile with which most people are familiar when they think of ground chili pepper. This is the medium version of the chile powder, but it should be used sparingly, a little at a time until you reach your heat tolerance level. Cayenne Chiles add heat but are not complex in their flavor.

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Chipotle Meco Chiles (5-6 Heat Level)

Chipotles are smoked jalapenos popular in Mexican and Tex-Mex cuisines. There are two types of Chipotle Chiles: Meco and Morita, the difference is the time they are left to mature on the bush and the time in smoking. Meco Chiles are picked when they are still green and smoked twice as long as Morita Chiles, giving them a wonderful smoky fruity flavor. The Meco Chiles is considered the better quality of the two, though some prefer the flavor of the Morita Chile.

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Chipotle Morita Chiles (5-6 Heat Level)

Chipotles are smoked jalapenos popular in Mexican and Tex-Mex cuisines. There are two types of Chipotle Chiles: Meco and Morita, the difference is the time they are left to mature on the bush and the time in smoking. Morita Chiles are matured longer and smoked less than Meca Chiles. The flavor profile is like the Meco Chile just less intense.

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Guajillo Chiles (2-4 Heat Level)

The Guajillo Chile is a very popular chile in Mexico with a more subtle flavor that does not overpower dishes. It has sweet, slightly tart, mildly smoky flavor. It is good in sauces, mole, salsas, and as a rub on meats. It also is used to make Harissa, a North African spice blend.

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Habanero Chiles (10 Heat Level)

The Habanero Chile is a very hot, spicy pepper, one of the hottest. This chile powder is made up of 100% Habanero Chiles, including the seeds and veins, which add to the heat level. It is often used in making hot BBQ sauces and salsas.

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Mulato Chiles (3-4 Heat Level)

This chile is a dried poblano chile, which is native to Mexico, and is part of the “Holy Trinity” of Mexican chilis that makes up mole. The difference between this chile and the Ancho chile is that the Mulato Chile ripens longer on the bush, giving it a deeper brown color, leading to a more complex and fuller body flavor than the Ancho Chile.

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New Mexico Chiles (3-4 Heat Level)

This chile is native to New Mexico and has a sweet fruity, earthy flavor. It is good in sauces, spice blends, and chili powder.

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Pasilla Negro Chiles (3-4 Heat Level)

This chile is a dried Chilaca Chile and is part of the “Holy Trinity” of Mexican chilis that makes up mole. The Pasilla Chile is also used in adobo sauces, salsas, chili and BBQ rib sauces. It has a mild fruity, somewhat chocolate-like, woody flavor.

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Piri Piri Chiles (8 Heat Level)

Also known as peri peri, this chile is the Swahili word for pepper and it is very hot. It is used in making sauces. This seasoning, made with Piri Piri, paprika, lemon peel, cayenne, and black pepper, can be used as a rub on meats and poultry, and sprinkled on seafood.

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Red Pepper Flakes (7 Heat Level):

Red Pepper Flakes are most commonly seen in a shaker on the table in a pizza restaurant, so most people are familiar with them. They are made from a variety of different types of chili peppers and the seeds, veins, and skin are included. They can vary widely in heat level so best to start in small quantities. Besides on pizza, Red Pepper Flakes can used in all types of sauces, especially pasta sauces and in chili.

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Thai Birds Eye Chiles (8-9 Heat Level)

These small thin chiles have a fiery heat profile with a long-lasting finish. They are an essential part of Thai cuisine and are used in soups, curries, noodle dishes, sauces, and stir fries.

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Tien Tsin Chiles (9 Heat Level)

These chiles come from the Tientsin region of China and are intensely hot, thus they are often removed before serving the food. They are also known as Chinese Red Peppers. Because of their intensity, the Tien Tsin chile is often used to make chili oils.

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Urfa Biber (3-4 Heat Scale):

This chile is native to Turkey and urfa means pepper in Turkish. In heat and taste it is somewhat like the Aleppo Chile and it has a tangy sweet raisin-like flavor. It goes well on meats, especially lamb, and in fruit and chocolate desserts.

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