Ghost Chili Pepper For Sale

These chiles are truly epic tossed into a roasted tomato salsa or bowl of chili verde. When aged and dried the fruit flavors intensify and the flesh becomes even sweeter. Add a toasted one to bottle of good tequila and allow it to infuse for a few days...

After all, heat can be so boring when every other pepper is doing it simply because they're expected to. She's fiercely intelligent, speaks her mind (much to the chagrin of herself or her family), and sweet once you get to know her.

Pass through a fine mesh strainer in a large, wide baking dish (to get the air out of the sauce). The tiny Mexican chile pepper best known for its use in Cholula hot sauce is one that should be given a wide berth.

These are bright red and fiercely potent. Add one of these to a batch of refried beans, grind a bit up and use in a meat rub, or sneak a bit of one into a raspberry crumble served with vanilla ice cream.

The heat is mild, but the flavor is wild. The New Mexico chile is a darling in fruit pies, infused with rum, layered into tacos, or scattered on a reinvented pizza margherita. We're just head over heels for these New Mexico chiles right now and the daydreams...

In fact, the name “de arbol” means “treelike,” in Spanish. Blended with salt, olive oil, parsley, lime zest, garlic, and cilantro it makes for a seductive chimichurri to pair with a grilled flank steak.

This particular chile has roots in South American and Caribbean cuisines, particularly in hot sauces throughout Guyana. Serve on banh mi, over grilled steaks, over mashed potatoes, or toss with a bit of olive oil for a unique salad dressing.

Instead of a sharp stinging heat, expect a glowing burn that'll persistently linger for while as it throbs on your tongue. To best extract the flavor use the water the chile reconstituted in as the chile's heat may quickly overtake its own flavor.

While excellent on their own these are choice chiles for infusing into vinegars, olive oils, shrubs, and simple syrups. Spicy, red firecrackers that are ideal for adding color and medium-spicy heat to any dish.

Thai bird chili is used extensively in Thai and Vietnamese cuisine, you should feel free to add these to any dish. It burns so much. Just stick to utilizing their heat and fruity flavors in your dishes.

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. These peppers are powerful fireworks; explosions of light and heat before altogether disappearing.

(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. These little devils aren't just all heat, but are also enjoyed for their citrusy flavor...

For those unaware, this pepper is around ten times hotter than a serrano pepper. This chile's motto? The scotch bonnet is a popular chile used in Caribbean, African, and Haitian cuisine.

The ancho is a wizened poblano. Mild in heat and rich in flavor the ancho is must in many Mexican mole recipes. Headstrong and vigorous the poblano chile is full of flavor and jumps at the chance to be stuffed with cheese and baked, or dredged in cornmeal...

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.

The resulting pepper is much spicier in flavor. For those who have a fondness for homemade ice cream, ground some toasted and ground mulato chile into a base for dark chocolate ice cream or blackberry sorbet.

It sounds odd, but the two balance quite harmoniously; like a steak slathered with a fruit-based barbeque sauce. A bit masochistic? One of the lesser-known chiles in the United States, the cascabel has a loyal following throughout Mexico and lends itself...

You should always wear gloves when using ghost chile products. Does the hottest chile pepper in the world have a flavor? Perhaps, but usually it's the blinding nova-level heat that distracts people from noticing it.

It'll transform the everyday meal into a small Spanish celebration. Afterwards, keep it in an airtight container at the table and use it the same way you might use black pepper at the table (i.e. on everything).

Expect a slight smokiness and medium heat. This chile pepper comes from Turkey where it is used much in the same way as Aleppo pepper . It often sits at the table to be used as a condiment but is also used as a base flavor in many dishes.

The tough skin requires you to steep this dried chile in water much longer than you might with other chiles. If you're interested in cooking Mexican food then the Chile guajillo is a staple to stock up on.

The morita variety of chipotle is smoked for just a few days until a leathery consistency is achieved. Today we find it blended into aioli, roughing up our Bloody Marys at brunch, and neatly tucked into custardy omelettes.

They don't even need to be chopped up. Plonk a few whole into stir-fries and soups for a milder spice and dramatic appearance, or chop them up for more intense burn. Dried out they're just fine on their own.

The heat is rather mild. Perfect for topping curries, stews, homemade sushi, or even topping a cake enveloped with ganache. Chile threads are used as a garnish, but can definitely be eaten.

Often, fresh green poblano peppers have been labeled as pasilla peppers. For traditional mole recipes, the pasilla pepper is part of the “Holy Trinity” of chiles; the other two being the ancho pepper and the mulatto pepper

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. Gruff and bawdy, it's a chile's chile who won't take any lip from anyone.

In Peru, many soups and stews require dried aji amarillo peppers (you can't have a Peruvian-style chicken soup without them). A medium-hot pepper with lots of fruity flavors – particularly that of banana, raisin, and lemon.