Chili Peppers For Sale

The heat is extremely mild and makes this a great beginner's chile pepper. When aged and dried the fruit flavors intensify and the flesh becomes even sweeter. It's one of the most unique chile peppers that belong to Tex-Mex cuisine.

Instead, this spice hailing from Mexico and South America is vaunted for its orange-y flavor and mild sweetness. Just like Emma Woodhouse or Elizabeth Bennet, this pepper chooses not to totally conform to what society thinks it should be.

Let the mixture sit for an hour and then bottle it up. Big things come in small packages. Pass through a fine mesh strainer in a large, wide baking dish (to get the air out of the sauce).

As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium. Looking for cooking ideas for the scorpion pepper? These are bright red and fiercely potent.

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. Along the back of your nose you smell verdant spring wind.

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

For a flavorful, even impish hot sauce take a cup of wiri wiri chiles and rehydrate them in ¼ cup of white vinegar. 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...

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. The flavor tastes a bit of a young cherry – sweet and slightly tart.

This product ranges 25,000 to 40,000 on Scoville Heat Scale and is also naturally gluten-free. These whole peppers are dark red in color and were aged on the vine to ensure a more potent heat and fruitier taste.

Similarly, don't eat them whole. A word of advice: Don't shove your nose in the bag of bird's eye chili and take a deep whiff. Mix together well, steep overnight, and it's ready or use.

Since tepin chiles are so small they're very sensitive to rainfall and sunlight, thus their heat can vary not just season to season, but week to week. Tepin peppers grow wildly in Mexico and the American Southwest, but many people cultivate them to keep...

The habanero possesses an intense citrusy flavor not found in many other chile peppers. At each location it has endeared itself to those who fancy themselves scholars of the almighty Scoville scale.

A necessary ingredient in the always-popular jerk seasoning it is a useful pepper to keep on hand. The scotch bonnet is a popular chile used in Caribbean, African, and Haitian cuisine.

The ancho is a wizened poblano. A mildly hot chile pepper the ancho focuses its energies not on heat but its sugar content, which lends to its raisin-y taste. A bit smokey and possessing a bitterness reminiscent of baker's chocolate the ancho is a welcome...

Aji Panca is the hipster of chile peppers, eschewing the idea of being spicy as, “Too mainstream.” Instead, the aji panca puts on its crotch-hugging skinny jeans and takes on the flavor of blueberries, blackberries, and purple cabbage.

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

It's fantastic served with anything that comes off the grill. 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.

You should always wear gloves when using ghost chile products. Thorough hand washing afterwards is encouraged. Treat ghost chile the way you would good wine: a little is just fine, while a lot will leave you suffering.

If the nora chile was a person it would be a squat, somewhat overweight summer camp leader with a relaxed demeanor and motherly tendencies. The best piece of advice we have? If you want to go the Spanish route then add it to homemade chorizo, shrimp ceviche,...

Expect a slight smokiness and medium heat. This urfa biber pepper works excellently in pilaf and egg dishes. Today, many American chefs are beginning to utilize it in sausage making as well as incorporating it into chocolate and caramel based desserts.

Guajillo is one of the most versatile chiles when it comes to the pepper spectrum. Blend into marinades or sauces for an added boost of nutrition, sweetness, and spice. The tough skin requires you to steep this dried chile in water much longer than you...

The morita variety of chipotle is smoked for just a few days until a leathery consistency is achieved. The chilies are then lightly toasted over an open flame or a flat grill top, reconstituted in water, and added to dishes to add a medium-level of heat...

These Thai chili peppers are probably one of the few that don't necessarily need to be toasted or reconstituted. Burnt red to walnut in color, smoky and rough in scent, quick and biting in flavor.

The heat is rather mild. A few silvers as garnish offers a modern, geometric appearance making a dish more chic. Use a generous handful to offer height and drama – a brilliant nest that takes a dish over the top.

Is it a fresh green chile to be stuffed or a dried dark chile to be toasted? The color of the pasilla negro can range from dark aubergine to black (in fact, “negro” is the Spanish word for “black”).

These chipotles have been dried and smoked for days longer than their younger siblings, the morita chipotles . Brown, wrinkled, and looking like a discarded cigar, the brown (aka: meco) chipotle isn't one that'll win any beauty contests.

North American and European chefs have begun using pre-made aji amarillo pastes in their cooking, but the ones with talent make their own. In parts of South America, the chile is chopped up fresh or reconstituted from its dried form and tossed with chopped...