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| Peppers, Hot Peppers & Curries |
| Ground For Your Use |
| Peppercorns & Such |
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| Curry Lovers |
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| Whole Dried Peppers |
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Thick-fleshed and one of the "Holy Trinity" of Mexican chilies. The ancho is a
dried Poblano. The chilie has a sweet and mild fruit flavors of dried plum and
raisin with tones of coffee, licorice, and tobacco. Use these chilies in sauces and
moles.
MILD: Heat Level = 3. Scoville Heat Units = 1,000 to 2,000.
dried Poblano. The chilie has a sweet and mild fruit flavors of dried plum and
raisin with tones of coffee, licorice, and tobacco. Use these chilies in sauces and
moles.
MILD: Heat Level = 3. Scoville Heat Units = 1,000 to 2,000.
This is a dried and smoked jalapeno, has a deep smoke flavor with tones of
chocolate and tobacco. Smoked jalapeno chipotle chiles are smoked with a
different method that gives them a deeper, smokier flavor than regular chipotles.
Commonly used in Adobado sauces and for flavor in soups and stews where a
deeper, smokier taste is desired.
chocolate and tobacco. Smoked jalapeno chipotle chiles are smoked with a
different method that gives them a deeper, smokier flavor than regular chipotles.
Commonly used in Adobado sauces and for flavor in soups and stews where a
deeper, smokier taste is desired.
A dried and smoked Morita Chile, the Chipotle Chile has a deep smoke flavor with
tones of chocolate and tobacco. Commonly used in Adobado sauces and for flavor
in soups and stews.
MEDIUM: Heat Level = 5.
tones of chocolate and tobacco. Commonly used in Adobado sauces and for flavor
in soups and stews.
MEDIUM: Heat Level = 5.
This chile is a relative of the cayenne and shares its acidic heat and thin flesh with
tannic and smoky flavors as well as grassy tones. Use this chile in sauces, soups,
and stews.
HOT: Heat Level = 7. Scoville Heat Units = 15,000 to 30,000
tannic and smoky flavors as well as grassy tones. Use this chile in sauces, soups,
and stews.
HOT: Heat Level = 7. Scoville Heat Units = 15,000 to 30,000
The Red Savina Habenero Chile has a tropical fruit flavors, particularly those of
Mango and Papaya. The Red Savina is the hottest Habenero currently available
commercially. This Chile is mainly used in sauces, but it has grown in popularity
and is now found in all kinds of cooking. The powdered form is the easiest way to
heat up your Buffalo Wings.
HOT: Heat Level = 10. Scoville Heat Units = 200,000 to 300,000.
Mango and Papaya. The Red Savina is the hottest Habenero currently available
commercially. This Chile is mainly used in sauces, but it has grown in popularity
and is now found in all kinds of cooking. The powdered form is the easiest way to
heat up your Buffalo Wings.
HOT: Heat Level = 10. Scoville Heat Units = 200,000 to 300,000.
Japones are a standard pepper used in many Mexican restaurants and widely used
for home entertaining.
for home entertaining.
The Pasilla is a dried chilaca chile. Pasilla, Spanish for "little raisin", have a thin
flesh with some grape/berry flavors and herbaceous tones. Used in mole sauces as
well as seafood sauces and casseroles.
MILD: Heat Level = 3. Scoville Heat Units = 1,000 to 2,000.
flesh with some grape/berry flavors and herbaceous tones. Used in mole sauces as
well as seafood sauces and casseroles.
MILD: Heat Level = 3. Scoville Heat Units = 1,000 to 2,000.