Explore the Wide World of Chile Peppers
Native to the Americas, Chile Peppers have been consumed by people for at least 7,500 years, and have been cultivated since 4,000 B.C. Chiles were introduced to the West via Christopher Columbus, who mistakenly called them “peppers” because of their spicy hot flavor. More appreciated than understood by American cooks, Chiles represent to many a whole unexplored continent of flavor and complexity that can only be unlocked through practice and experimentation. This is why we have Chile collections called “Chile Pepper Playgrounds” to encourage cooks to try a myriad of chile flavors in their everyday cooking.
Chiles are best known (in some cases notorious) for the intensity of their heat (“pica” in Spanish). This flavor, produced by the chemical capsaicin, is measured by what is known as a Scoville Heat Unit (SHU). Chiles, however, can range from 2 million to zero HSUs, with the most popular chiles (Ancho, Pasilla, and Guajillo) measuring in the comfortable 1,000 – 4,000 SHU range. Even if you don’t generally like things spicy, the herbal, tangy chile flavor coming from Ancho, Bell Peppers, and Paprika will compliment nearly any dish.
How our Chiles stack up:
| Habanero | 100,000 – 300,000 SHUs |
| Bird’s Eye | 50,000 – 100,000 SHUs |
| Chiltepin | 50,000 – 100,000 SHUs |
| Aji Amarillo | 30,000 – 50,000 SHUs |
| Cayenne | 30,000 – 50,000 SHUs |
| Urfa Biber | 30,000 – 50,000 SHUs |
| Calabrian | 25,000 – 40,000 SHUs |
| de Arbol | 15,000 – 30,000 SHUs |
| Chipotle | 2,500 – 8,000 SHUs |
| Jalapeño | 2,500 – 8,000 SHUs |
| Aleppo | 2,500 – 5,000 SHUs |
| Guajillo | 2,500 – 5,000 SHUs |
| Cascabel | 1,000 – 3,000 SHUs |
| Pasilla | 1,000 – 3,000 SHUs |
| Espelette | 400 – 4,000 SHUs |
| New Mexico | 800 – 1,400 SHUs |
| Ancho | 250 – 2,000 SHUs |
| California | 500 – 1,000 SHUs |
Showing all 11 results
Aleppo-Style Chile
$9.25Commonly used in Middle Eastern Mezze (small plates served before the main meal) & Mediterranean cuisine. Can be used as a substitute for crushed red pepper (though milder) or Paprika. Similar to the Ancho Chile.
Bird’s Eye Chile Pepper
$7.00 – $9.45Small red Chile that packs a punch! Ranges from 100,000 to 225,000 on the Scoville scale. Use in soups, salads, stir fries, and curries.
California Chile Pepper ~ Sweet Anaheim
$8.50 – $18.00Very sweet, with no heat, this Chile is the dried version of fully-ripened Anaheim Chile. Substitute for Paprika or Ancho Chile. Provides additional depth in Chili powders while modulating heat.
Cayenne Chile Pepper
$8.25 – $22.25Named after the city in French Guiana & popular in the American South, Cayenne Chile delivers a powerful 40,000 – 100,000 Scoville Heat Units with very little added flavor. Use to add heat to any dish.
de Arbol Chile Pepper
$8.50 – $22.95Popular in wreaths and other decorations because they retain a bright red color after drying, the Chile De Arbol (“tree-like” in Spanish) is named for its long, woody stem. Be sure to wash your hands after handling, since this Chile carries a strong punch.
Use in Salsa and other Southwest and Central American dishes. De Arbol Chiles are a good substitute for Cayenne, bringing a slightly smoky, crisp Chile flavor.
Habanero Chile Pepper
$14.50One of the signature flavors of the Yucatan and the Mayan peninsula, Habanero brings an extreme, audacious heat, but an equally audacious signature flavor that cannot be compared to any other chile. Habaneros are Intensely herbal, slightly smoky, with brilliant bursts of intense chile flavors, and will overpower if not paired with other equally strong flavors. We stem and seed our habaneros before milling to accentuate the chile flavors.
Even if used in very small quantities, the bold flavor of Habanero creates a highlight to any dish.
Jalapeño Chile Pepper
$9.00Traditionally cultivated in Veracruz, Mexico, this Chile Pepper has also become a favorite of the Southwestern United States. Not too hot and not too mild, it is delicate in its dried form and should be added to foods for finishing.
Just before serving, add to Southwestern dishes, guacamole, corn bread, salad dressings, eggs, potatoes and vegetables for a little kick. It will lose its flavor and heat if added too early in the cooking process.
Marash Chile Pepper
$10.00Prevalent throughout Northern Africa and the Middle East, this Turkish Chile is sweet, tangy & complex. Its mild to medium heat comes on immediately, dissipating in seconds. Use as a table seasoning or for cooking.
Morita Chipotle Chile Pepper
$13.00 – $26.00The Chipotle Chile is the dried form of a mature red Jalapeño Pepper. The Morita variety, by far the most common sold in the U.S., is smaller than the “True” Chipotle, and retains its dark, raisin-like appearance.
Add to Southwest and Central American dishes where the combination of smoky and hot flavors are desired.
Paprika
$9.00 – $22.00Sprinkle on deviled eggs, fish, seafood, and salads, or use to add color and mild spice to sauces, stews, grains, and marinades. Color and flavor are released upon heating.
Paprika, Smoked
$10.00Sweet, rich and smoky, our Smoked Paprika is made in the style of Spanish Pimenton, with a bright, tangy flavor, followed by complex smoky tones. Use in paella, soups, and stews for a deep woodsy flavor.
