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A tasty and moderately hot chile, the pasilla is a versatile chile used commonly in Mexico. Use rehydrated, whole, ground or fried.
Smaller than the extra grande variety, this pasilla de Oaxaca is just as flavorful and cheaper too.
The rare pasilla de Oaxaca is smoky and fruity with moderate heat and only occasionally ventures beyond its borders.
An Épices de Cru favorite sourced directly from the high Sierra Mije. The rare Pasilla de Oaxaca chile pepper is smoked, moderately hot, with fruity notes.
Also known as ‘bird chile,’ this tiny Mexican chile packs a punch. It is mostly used to make pico de gallo, a combination of salt and ground piquin chile.
Similar to guajillo chiles, the puya chile is hotter and smaller. Ideal for a hot and hardy chile powder.
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.
Very hot and extremely fruity. Exceptional quality. Habanero chile is well-known as one of the hotter chiles.
A sweet tasting habanero variety, extremely lively and hot with a fruity fragrance. Cultivated in Quebec.
A scotch bonnet pepper that is grown in Quebec: fruity, sweet, and very spicy!
The most common pepper used in India. moderately hot, fruity, and boldly colorful: this pepper will elevate all your curries!
The most common pepper used in India, ground in-house. moderately hot, fruity, and boldly colorful: this pepper will elevate all your curries!
In the remote villages of Garefi and Ksifiani the locals use their red horn pepper produce to make a smoky, sweet, and delicately spicy chili that is very popular in their region but almost unknown elsewhere.
Taste the broad, rich flavors of pure Spanish smoked paprika. A staple that will add a sweet and smoky flavor to any dish.
