The most popular chile in Peruvian cuisine. Mild with an unusually fruity flavor.
This brown Peruvian chile is fruity and mildly hot. Perfect for fish dishes or salsas.
Real Aleppo pepper harvested in Syria. Fruity, colourful and slightly hot, an all-purpose pepper par excellence.
The most famous Middle Eastern chile, and for good reason! Mild but pointed, fruity and subtle. Use like paprika, at the start or end of cooking.
Real Aleppo pepper harvested in Syria, a hotter version. Fruity, colourful and piquant, can be used on a variety of dishes.
This is the most popular chile in Mexico. Black ancho chiles are quite mild and have overtones of dried fruit, coffee and tobacco.
A mild and earthy chile with notes of dried prunes, chocolate and licorice. Perfect for salsas, moles and adobos.
Much like the cayenne, this Mexican chile has little flavor and is quite hot. The perfect chile to add heat to a dish without altering its flavor.
One of the hottest dry chiles in the world, not to mention one of the tastiest. Also called ghost chile, this chile “stings like a wasp”.
Bird’s Eye, or Thai Chili is one of the most famous hot varieties. Used throughout Africa and Asia for sauces, marinades, anywhere heat is desired.
Also known as ‘chile bola,’ cascabel is an interesting chile with a bit of a bite. Requires no rehydration, just grind whole to a coarse powder.
A lovely medium-hot chile with a good flavor and notes of fruit and tobacco. Perfect for salsas, soups and quesadillas.
Light, aromatic and fragrant, this chili can be used just like paprika. It is one of the ingredients of our Chili Spice Blend.
Possibly the rarest chile in Mexico. A beautiful orange-yellow chile used for making mole amarillo. Medium heat and full of flavor.
A very ancient, rare chile. With strong notes of cocoa, tobacco and dry fruit. This chile is the cornerstone of authentic Oaxacan mole negro.
Yet another outstanding product from Mexico’s Oaxacan valley. Perfect for red moles and has hints of dry cherries and anise.