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 1–12 of 18 results

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Aji Amarillo Chile Pepper


Popular in Peruvian & Bolivian cooking. Add to rice before cooking. Mix with minced red onion & vinegar as condiment. Add to root veggies, salsa, stews, seafood dishes & sauces. Rehydrate whole dried peppers in boiling water (~ 20 min) to make paste.

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Aleppo-Style Chile


Commonly 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.

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Ancho Chile Pepper


The Ancho Chile is the dried version of the Poblano Pepper and the most popular dried chile in Mexican cooking. The sweetest of dried peppers, with deep, rich berry flavors, mild bitterness, and mild to medium hotness, Ancho is frequently used as the base flavor of sauce and spice mixes like dry rubs or mole. We stem and partially seed our Anchos by hand before milling to provide the strongest Chile flavors without being overpowered by excessive heat. Try replacing paprika with Ancho Chile Powder in any recipe to bring a fuller, earthier Chile flavor and beckoning for you to take another bite.

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Bell Pepper, Red


Sweet, colorful, and packed with flavor.  Add to soups, sauces, salads, veggies, casseroles, or any recipe that calls for diced or minced Bell Pepper.  Try in meat loaf, omelets, stir fry, and veggie dips.

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Bird’s Eye Chile Pepper


Small 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.

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Bistro Blend Chile Flakes


This blend of four Central American chile flakes delivers a balanced spectrum of flavor with medium heat, and surprising complexity. Replaces cracked red pepper in any recipe to make your meal memorable.  Serve as a finishing spice sprinkled on top of pizza or pasta, or add to olive oil as a dipping blend.


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Calabrian Chile Pepper

(Based on 3 reviews)

Fiery hot, yet bright, sweet, and with a flavor reminiscent of San Marzano tomatoes, this bewitching chile hits you with an immediate blast of fire, disipating in seconds and beckoning for you to take another bite. Perfect on top of pizza or pastas, or use as a general source of heat in your kitchen. Packaged with a sprinkle of salt.

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California Chile Pepper ~ Sweet Anaheim


Very 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.

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Cascabel Chile Pepper


Also called the “Chile bola” for its round shape, Cascabel is the dried version of the cascabel cultivar of the Mirasol Pepper. With a rich and earthy flavor, plus medium hotness, try Cascabel to heat up your pico de gallo or guacamole recipe.

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Cayenne Chile Pepper


Named 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.

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de Arbol Chile Pepper


Popular 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.

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Guajillo Chile Pepper


The king of Mexican Chiles, Guajillo is the dried version of the mirasol pepper.  Guajillos are large, and have a thick, leathery skin that brings with it more of the spicy, peppery  flavor of the original fruit than most dried chiles.  We stem and partially seed our Guajillos by hand before milling to accentuate the flavorw of the flesh without overpowering heat.

Because of its rich berry flavors, medium heat, and the volcanic terroir of North Central Mexico, Guajillo is used as a base for sauces, as well as ground or made into a paste to flavor meats, primarily chicken.  Guajillo is one of the “holy trinity” of chiles (Ancho, Pasilla, Guajillo) used for moles and other sauces.

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