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Authentic chipotle flakes from Mexico. These well smoked chiles are notorious for their versatility. Flaked in our facilities.
The real deal! These large brown and wrinkled smoked chiles are notorious for their versatility.
Not as hot as the red costeño, this yellow Oaxacan chile is essential to yellow mole.
Bright, red and not too hot, this Gorria pepper is of Basque origin but grown right here in Quebec.
Bright, red and not too hot, this Gorria pepper is of Basque origin but grown right here in Quebec.
Guajillo chile is the cornerstone of traditional Mexican cuisine. Ideal for moles, soups, vegtable stews, meats, or any dish that calls for chile powder.
A very hot chile from Yucatán. Possesses fruity flavor and an infernal heat, the habanero is an all-purpose chile for those who are addicted to very hot and tasty chiles.
A sweet tasting habanero variety, extremely lively and hot with a fruity fragrance. Cultivated in Quebec.
Using a production technique that dates back several hundred years, this celebrated paprika is prepared with chilies that are grown and harvested in the Kalocsa region of Hungary.
A singular black chile is surprising for its gentle heat, fruity taste and its chocolate undertones. Makes a wonderful garnish.
If Kashmiri chile is known for its mild, sweet taste, it’s respected for its bright red color. A great way to add enhance a curry or any dish.
The ultimate all-purpose red pepper flakes. Mild, fruity, and colorful. The highest possible quality, usually reserved for the Japanese market.
An all-purpose chile. Slightly hot and sliced in fine threads, making it perfect as a garnish or as a decorative touch.
A cousin of the Aleppo pepper. The maras pepper fruity in flavor and very colorful. It gives aroma and heat to recipes.
Unavoidable if you wish to capture the authentic taste of Ethiopian cuisine!
Often confused with true chipotle, moras are made from ripe jalapeños that have been smoked and dried.
Moritas are very small jalapenos and serranos, which are left to ripen and dry on the plant and then smoked. Hotter and sweeter than the mora chile.
