Buy Ghost Chili Pepper

These chiles are truly epic tossed into a roasted tomato salsa or bowl of chili verde. Add a toasted one to bottle of good tequila and allow it to infuse for a few days to create a unique spirit that when blended with a bit of lime and club soda makes...

She's fiercely intelligent, speaks her mind (much to the chagrin of herself or her family), and sweet once you get to know her. Toasted, the smell of citrus becomes dominant and the pepper flavor that can be so secondary in other chiles debuts itself.

Take a good handful of chiles, a few cloves of garlic, ½ of water, 1 cup of cider vinegar, and a toasted and reconstituted guajillo chile and give it all a good whirl in your blender until liquefied.

The name comes from both the spicy sting of these peppers and because the peppers look like a scorpion's telson (stinger), growing gnarled and bulbous before tapering off sharply into a curved tip.

We're just head over heels for these New Mexico chiles right now and the daydreams won't stop. 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...

The tough woody stem has to be ripped out and discarded before use as they are totally inedible. 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...

The wiri-wiri is a complicated specimen and doesn't like to be boxed in. This particular chile has roots in South American and Caribbean cuisines, particularly in hot sauces throughout Guyana.

These skinny guys are hot as hell. 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...

This product ranges 25,000 to 40,000 on Scoville Heat Scale and is also naturally gluten-free. Calabrian peppers are a chile that originates in Calabria, Italy. While excellent on their own these are choice chiles for infusing into vinegars, olive oils,...

Just stick to utilizing their heat and fruity flavors in your dishes. Any dish will welcome a bird's eye chili. Mix together well, steep overnight, and it's ready or use. Some people like to add sliced raw shallots or cilantro stems, so feel free to add...

These peppers are powerful fireworks; explosions of light and heat before altogether disappearing. Expect as mild as a jalapeno to hotter than a habanero. This is a chile that's been used in cooking for thousands of years and is thought to be one of the...

These little devils aren't just all heat, but are also enjoyed for their citrusy flavor and stone fruit aroma. Dried, the aroma of oranges and tangerines rise up, and when reconstituted in water you'll find notes of yellow nectarine.

A necessary ingredient in the always-popular jerk seasoning it is a useful pepper to keep on hand. “Take no prisoners.” For those unaware, this pepper is around ten times hotter than a serrano pepper.

Mild in heat and rich in flavor the ancho is must in many Mexican mole recipes. 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...

Aji Panca is a fruity, Peruvian/Mexican specimen that fulfills many roles in the modern cook's repertoire. You'll be ahead of the culinary trend since this chile is still totally underground.

However, the poblano in this case is allowed to mature on the plant until it turns bright red. 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...

Then it quickly vanishes and a wave of serotonin-induced pleasure washes over you. The flavor is somewhat nostalgic of strawberries, but the aroma is extremely beefy. We at Spice Jungle love to seed and stem cascabels, lightly toast them, and then toss...

Does the hottest chile pepper in the world have a flavor? Treat ghost chile the way you would good wine: a little is just fine, while a lot will leave you suffering. Thorough hand washing afterwards is encouraged.

If you want to go the Spanish route then add it to homemade chorizo, shrimp ceviche, or a seafood paella. She has a hearty laugh and totally endearing, but could do with a shower as she smells from the dry heat and campfire smoke.

This chile pepper comes from Turkey where it is used much in the same way as Aleppo pepper . Today, many American chefs are beginning to utilize it in sausage making as well as incorporating it into chocolate and caramel based desserts.

It's a flavor you can't help but chase, only for it to glide behind another corner before you can grab it by the shoulder and pull it close. The tough skin requires you to steep this dried chile in water much longer than you might with other chiles.

Today we find it blended into aioli, roughing up our Bloody Marys at brunch, and neatly tucked into custardy omelettes. Indeed, no barbecue sauce is complete without a morita. The chilies are then lightly toasted over an open flame or a flat grill top,...

Dried out they're just fine on their own. Soups, stir-fries, curries, whatever… throw and go. Use as a dipping oil for bread or dribble over homemade pizza. Add water or chicken stock, a splash of soy sauce, honey, garlic, onions, chopped tomatoes,...

Perfect for topping curries, stews, homemade sushi, or even topping a cake enveloped with ganache. Use a generous handful to offer height and drama – a brilliant nest that takes a dish over the top.

Often, fresh green poblano peppers have been labeled as pasilla peppers. The flavor is dark, rich, and rather luxurious. The wild card of the chile pepper world. The color of the pasilla negro can range from dark aubergine to black (in fact, “negro”...

Gruff and bawdy, it's a chile's chile who won't take any lip from anyone. Brown chipotles can be used anywhere you use a morita chipotle, this one just offers a huskier flavor with a lot more smoke.

A medium-hot pepper with lots of fruity flavors – particularly that of banana, raisin, and lemon. A few chefs have even begun to swirl them into classic sauces such as bechamel for an Old World meets New World flavor.