A unique pepper: fruity, smoky, and plenty hot. Grown in Chile.
An extremely rare chile with a unique aroma. Chilhuacle are becoming less and less common, due to the extremely high cost of producing them by hand.
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.
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.
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.
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.
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