Ancho chiles are a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. The pepper is the dried version of is the poblano pepper—to be specific, it's the dried version of the ripe version of the poblano pepper.
our Whole Chili Pepper is an S4 Type and the most famous type among the chilis and has a huge demand throughout the world. It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh India. The skin of crushed chili is thick, red and hot. Our Chile D Arbols which we also carry are small red chiles are…
Chipotles, often a key ingredient in a recipe, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chilis are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade – adobo. Chipotle is used, typically in powdered form, as an ingredient in both homemade and commercial…
A guajillo chili or guajillo chile is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by…
The habanero is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville…
The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm long and hangs down with a round, firm, smooth flesh of 25–38 mm wide. It can have a range of pungency, with Scoville heat units of 3,500 to 3,600. Commonly picked and consumed while still green, it is…
New Mexico chiles have beautiful dark red, smooth pods and they are used extensively in New Mexican cooking. The chiles flavor familiar sauces used on dishes such as enchiladas, tamales, soup and stews. These New Mexico Chiles are probably one of the most good all around chiles.
The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile. Often confused with a Poblano, it typically lies in what the poblano becomes when dried. Ancho peppers. As anchos,…
