Chiles

The most common chile used in India, similar to cayenne in heat level and in absence of flavor.

A hot, fragrant chile - a must in West-Indian cooking.

An authentic Sichuan-grown chile. They point upwards when growing, acquiring unmatched flavor while absorbing all of the sun’s rays.

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.

This is the pepper that, once powdered, becomes the famous Spanish smoked paprika. Sweet, mild, fruity and smoky.

A mild paprika, with a rich and fruity aroma. Made with the finest paprika chile, which are dried before being ground into flakes.

Sweet paprika adds a rich, fruity taste to classic dishes, imparting a bright red color and velvety texture.

This Spanish sweet paprika is the best of the best. Warm, surprisingly fragrant, and familiar, it completes many of your dishes. Colorful and sweet.

This South-East Asian chile is indispensible to Thai and Indonesian cooking.

A fruity and extremely hot chili with a name that roughly translated to “not even five men can handle it”!

This chile is hot and flavorful and is a great addition to all kinds of chinese dishes.

This chile is flavorful, colors dishes brilliantly and contributes to the authenticity of Chinese dishes.