Buy Chili Peppers

When aged and dried the fruit flavors intensify and the flesh becomes even sweeter. A sweet pepper with the taste of red pepper and cranberry. The heat is extremely mild and makes this a great beginner's chile pepper.

Toasted, the smell of citrus becomes dominant and the pepper flavor that can be so secondary in other chiles debuts itself. The aji paprika chile is one that you may call reserved – there's practically zero heat involved so you may wonder why even call...

Sure this pepper is so hot that it can be used as fuel to shoot off model rockets, but it has flavor! It's citrusy with hints of mesquite and smoke, and backing it all up is a very solid cooked red bell pepper flavor.

As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium. With a name like scorpion pepper you can safely assume this one has a pretty vicious sting.

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. A homecoming queen in a purple dress, all smiles and smelling of fresh plums.

These chiles are equal to cayenne in heat and have a slight red bell pepper flavor. Have you ever seen those long wreaths made from dozens dried red chiles? Used in decor and much as they are in cooking, de arbol chiles have a certain beauty to them as...

For a flavorful, even impish hot sauce take a cup of wiri wiri chiles and rehydrate them in ¼ cup of white vinegar. Be weary-weary of the wiri wiri. They're not quite as hot as a habanero, have a fruity-chai-teriyaki scent, and the flavor spicy and sharp.

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 rough-around-the-edges sheriff in these here parts.

Spicy, red firecrackers that are ideal for adding color and medium-spicy heat to any dish. Calabrian peppers are a chile that originates in Calabria, Italy. These whole peppers are dark red in color and were aged on the vine to ensure a more potent heat...

Mix together well, steep overnight, and it's ready or use. A word of advice: Don't shove your nose in the bag of bird's eye chili and take a deep whiff. Prik nam pla (translation: chili fish sauce) is a popular Thai condiment served at nearly every meal...

Expect as mild as a jalapeno to hotter than a habanero. A slight sourness and subtle richness makes them unique in flavor. Tepin peppers grow wildly in Mexico and the American Southwest, but many people cultivate them to keep them for chile flakes, oils,...

Dried, the aroma of oranges and tangerines rise up, and when reconstituted in water you'll find notes of yellow nectarine. Originally from the Amazon, this adorable and orange chile pepper has travelled abroad throughout the Americas and Caribbean.

This chile's motto? “Take no prisoners.” The scotch bonnet is a popular chile used in Caribbean, African, and Haitian cuisine. For those unaware, this pepper is around ten times hotter than a serrano pepper.

The ancho chile is the desiccated form of the large, green poblano chile. A bit smokey and possessing a bitterness reminiscent of baker's chocolate the ancho is a welcome addition to stews, soups, and – toasted and ground – a secret weapon in any...

Sometimes we have to remind ourselves that chile peppers are actually fruits and aren't just used for heat, but for their complexity of flavor. You'll be ahead of the culinary trend since this chile is still totally underground.

When dried into its mulato form the chile is much more bitter with a more intense flavor of raisins. The darker, more matured cousin of the ancho chile. Mulato chiles are, like ancho chiles , a dried poblano pepper.

A bit masochistic? 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.

As one of the hottest peppers in the world ghost pepper is the weapon of choice if you're into Scoville suicide. Treat ghost chile the way you would good wine: a little is just fine, while a lot will leave you suffering.

She has a hearty laugh and totally endearing, but could do with a shower as she smells from the dry heat and campfire smoke. It'll transform the everyday meal into a small Spanish celebration.

This Turkish chile pepper hailing from the Urfa region is unique in that it turns a dark maroon-purple when ripe. 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. Tannic like an Americano and with hints of spruce and fruit, the Guajillo chile packs in flavor and heat.

A few years ago most people north of Mexico had never even heard of a chipotle pepper. Indeed, no barbecue sauce is complete without a morita. Smoky, sultry, spicy… who doesn't love chipotle morita chiles?

Use as a dipping oil for bread or dribble over homemade pizza. Burnt red to walnut in color, smoky and rough in scent, quick and biting in flavor. If, however, you want to cook outside of the box try the following: fill a bottle with a high-grade olive...

Used in kimchi or as a garnish these wisps of thinly sliced chile pepper offer towering structure, grassy flavors, and chic style to a dish. Use a generous handful to offer height and drama – a brilliant nest that takes a dish over the top.

Perhaps one of your favorite movie theatre candies? In fact, it's considered one of the most flavorful chiles of all and one that likes to stand in the spotlight of a recipe. This has led to a widely held confusion as to what exactly a pasilla pepper...

Brown chipotles can be used anywhere you use a morita chipotle, this one just offers a huskier flavor with a lot more smoke. Yet, under its masculine exterior, it shelters a poetic side that waxes prose to the dishes it decides to spend its nights with.

A few chefs have even begun to swirl them into classic sauces such as bechamel for an Old World meets New World flavor. Many home cooks grind aji amarilloes into paste and use them as a condiment to be served at every meal.