Chili Pepper Plants For Sale

It's one of the most unique chile peppers that belong to Tex-Mex cuisine. Grind into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream. Also known as Anaheim chile peppers, this particular cultivar was developed in...

After all, heat can be so boring when every other pepper is doing it simply because they're expected to. An aji paprika chile has the temperament of a Jane Austen protagonist. She's fiercely intelligent, speaks her mind (much to the chagrin of herself...

Sure this pepper is so hot that it can be used as fuel to shoot off model rockets, but it has flavor! It's citrusy with hints of mesquite and smoke, and backing it all up is a very solid cooked red bell pepper flavor.

Looking for cooking ideas for the scorpion pepper? As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium. Clocking in at near 1,500,000 Scoville units these peppers are no joke.

Along the back of your nose you smell verdant spring wind. Close your eyes and you might imagine that what you're eating is a spoonful of cherry jam or perhaps a sweet-tart Santa Rosa plum.

These should be lightly toasted and then reconstituted in water for use (or broth, if you are making a soup or stew). These chiles are equal to cayenne in heat and have a slight red bell pepper flavor.

Take the vinegar, chiles, a chopped white onion, a few cloves of garlic, a small thumb of ginger, some honey, a hefty spoonful of your favorite mustard, and pinch of salt and pop them into a food processor and blitz into a rough paste.

The flavor tastes a bit of a young cherry – sweet and slightly tart. Stick your nose in a container of puyas and you'll find it smells like the desert on a triple digit day – dusty, dry, and pungent.

Calabrian peppers are a chile that originates in Calabria, Italy. This product ranges 25,000 to 40,000 on Scoville Heat Scale and is also naturally gluten-free. While excellent on their own these are choice chiles for infusing into vinegars, olive oils,...

Every family makes their prik nam pla a little differently so futz around with the measurements until you find them to your liking. A word of advice: Don't shove your nose in the bag of bird's eye chili and take a deep whiff.

This is a chile that's been used in cooking for thousands of years and is thought to be one of the oldest chile cultivars around. Also known as the bird chile or Chiltepin, the tiny tepin pepper is as potent as it is petit.

(Which, by the way, the habanero is shockingly high on at about 100,000 heat units.) The habanero, however, isn't just a fiery redhead adored for its temper alone. A staple in Latin American and Caribbean cuisine the habanero pepper is a smoldering cornerstone...

“Take no prisoners.” A necessary ingredient in the always-popular jerk seasoning it is a useful pepper to keep on hand. For those unaware, this pepper is around ten times hotter than a serrano pepper.

Mild in heat and rich in flavor the ancho is must in many Mexican mole recipes. Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age.

Aji Panca is a fruity, Peruvian/Mexican specimen that fulfills many roles in the modern cook's repertoire. Essentially, it goes into everything. Toast and reconstitute the chile and add it to fruit salads, cocktails, cream sauces, and stuffings or casseroles.

This chile is considered a must-have ingredient for authentic moles and makes any chile con carne far more intriguing. When dried into its mulato form the chile is much more bitter with a more intense flavor of raisins.

We at Spice Jungle love to seed and stem cascabels, lightly toast them, and then toss them and a few roasted tomatillos into a blender and roughly chop them into a chunky salsa. It's fantastic served with anything that comes off the grill.

Does the hottest chile pepper in the world have a flavor? However, in small doses it offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts.

Its very low, practically nonexistent heat and earthy, fruity flavor have made it a go-to staple in Spanish food as a simple seasoning for finishing foods, for rounding out a romesco sauce, or grinding into homemade sausages.

This chile pepper comes from Turkey where it is used much in the same way as Aleppo pepper . The flavor is often described as having notes of chocolate, raisin, and tobacco. This urfa biber pepper works excellently in pilaf and egg dishes.

Blend into marinades or sauces for an added boost of nutrition, sweetness, and spice. Guajillo is one of the most versatile chiles when it comes to the pepper spectrum. There's a lingering shadow of blackberry and raspberry that you can only peek out...

Today we find it blended into aioli, roughing up our Bloody Marys at brunch, and neatly tucked into custardy omelettes. Chipotles are smoke-dried jalapeno peppers, with the morita variety being the most well-known (the brown chipotle variety being the...

Just toss them into a dish whole and call it done. It is one of the easiest and most flavorful slow cooker dishes you'll ever try. Burnt red to walnut in color, smoky and rough in scent, quick and biting in flavor.

Perfect for topping curries, stews, homemade sushi, or even topping a cake enveloped with ganache. Raw they have a grassy flavor, but a quick toasting gives them a smoky dimension and darkens the color.

The flavor is dark, rich, and rather luxurious. The pasilla is a dried chilaca pepper, a gnarled and dark green chile. For traditional mole recipes, the pasilla pepper is part of the “Holy Trinity” of chiles; the other two being the ancho pepper and...

Looking like old tobacco and smelling like it with a mix of smoke, black powder, and aged leather this pepper is one for those who want powerful flavor from their chiles. If this chile were a famous author, then it would be Earnest Hemingway.

In Peru, many soups and stews require dried aji amarillo peppers (you can't have a Peruvian-style chicken soup without them). These South American chile peppers are known for their ubiquitous use in Peru, but are also used in Colombia, Ecuador, and Chile.