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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.
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.
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.
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.
Guajillo chile is the cornerstone of traditional Mexican cuisine. Ideal for moles, soups, vegtable stews, meats, or any dish that calls for chile powder.
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.
A variety of dried poblano. The mulato chile is mild and sweet with chocolate and dried fruit flavors. A key ingredient in mole poblano.
