Chili Pepper Plant

The heat is extremely mild and makes this a great beginner's chile pepper. These chiles are truly epic tossed into a roasted tomato salsa or bowl of chili verde. For a more modern recipe, add one to your cranberry jam or cornbread next Thanksgiving.

For a riff on the standard deviled egg, eschew the powder and blend a toasted and reconstituted whole paprika in with the yolks. After all, heat can be so boring when every other pepper is doing it simply because they're expected to.

The tiny Mexican chile pepper best known for its use in Cholula hot sauce is one that should be given a wide berth. 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...

Clocking in at near 1,500,000 Scoville units these peppers are no joke. These are bright red and fiercely potent. With a name like scorpion pepper you can safely assume this one has a pretty vicious sting.

Just like a high school crush, you spend the day fantasizing; but instead of dates to the movies and where your first kiss will be, you imagine curries you'll craft or just what kind of cocktail you want to make with your new favorite rum.

Used in decor and much as they are in cooking, de arbol chiles have a certain beauty to them as they retain their fire engine red color after drying. In fact, the name “de arbol” means “treelike,” in Spanish.

They're not quite as hot as a habanero, have a fruity-chai-teriyaki scent, and the flavor spicy and sharp. This particular chile has roots in South American and Caribbean cuisines, particularly in hot sauces throughout Guyana.

Try a bite and you'll be shocked by how quick on the draw they are with their spice. Instead of a sharp stinging heat, expect a glowing burn that'll persistently linger for while as it throbs on your tongue.

This product ranges 25,000 to 40,000 on Scoville Heat Scale and is also naturally gluten-free. These whole peppers are dark red in color and were aged on the vine to ensure a more potent heat and fruitier taste.

A word of advice: Don't shove your nose in the bag of bird's eye chili and take a deep whiff. ~The Spice Jungle Team (Now located in our new burn ward!) It burns so much. Prik nam pla (translation: chili fish sauce) is a popular Thai condiment served...

Spice Jungle puts together a good blend of tepins to ensure a balanced hot-hot consistency for your use. This is a chile that's been used in cooking for thousands of years and is thought to be one of the oldest chile cultivars around.

Delightful in sauces and salsa, the habanero pepper offers complexity in taste and the subtlety of a freight train. (Which, by the way, the habanero is shockingly high on at about 100,000 heat units.) The habanero, however, isn't just a fiery redhead...

A necessary ingredient in the always-popular jerk seasoning it is a useful pepper to keep on hand. The scotch bonnet is a popular chile used in Caribbean, African, and Haitian cuisine.

The ancho chile is the desiccated form of the large, green poblano chile. A mildly hot chile pepper the ancho focuses its energies not on heat but its sugar content, which lends to its raisin-y taste.

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. Toast and reconstitute the chile and add it to fruit salads, cocktails, cream sauces, and stuffings or casseroles.

Mulato chiles are, like ancho chiles , a dried poblano pepper. The resulting pepper is much spicier in flavor. The darker, more matured cousin of the ancho chile. This chile is considered a must-have ingredient for authentic moles and makes any chile...

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 them and a few roasted tomatillos into a blender and roughly chop them into a chunky...

As one of the hottest peppers in the world ghost pepper is the weapon of choice if you're into Scoville suicide. Thorough hand washing afterwards is encouraged. Does the hottest chile pepper in the world have a flavor?

She has a hearty laugh and totally endearing, but could do with a shower as she smells from the dry heat and campfire smoke. Afterwards, keep it in an airtight container at the table and use it the same way you might use black pepper at the table (i.e

This Turkish chile pepper hailing from the Urfa region is unique in that it turns a dark maroon-purple when ripe. This urfa biber pepper works excellently in pilaf and egg dishes. This chile pepper comes from Turkey where it is used much in the same way...

There's a lingering shadow of blackberry and raspberry that you can only peek out of the corner of your eye before it slips away. The tough skin requires you to steep this dried chile in water much longer than you might with other chiles.

A few years ago most people north of Mexico had never even heard of a chipotle pepper. The chilies are then lightly toasted over an open flame or a flat grill top, reconstituted in water, and added to dishes to add a medium-level of heat and a desired...

Burnt red to walnut in color, smoky and rough in scent, quick and biting in flavor. They are, in essence, the lazy cook's chile pepper. Plonk a few whole into stir-fries and soups for a milder spice and dramatic appearance, or chop them up for more intense...

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. A few silvers as garnish offers a modern, geometric appearance making a dish more chic.

For traditional mole recipes, the pasilla pepper is part of the “Holy Trinity” of chiles; the other two being the ancho pepper and the mulatto pepper Often, fresh green poblano peppers have been labeled as pasilla peppers.

Outside of its usual culinary rigmaroles, this chile is fantastic when toasted, ground, and mixed with a bit of ground cinnamon before being swirled into to a cup of hot chocolate.

Use an aji amarillo bechamel for an exquisite mac and cheese, over steamed asparagus, or as a dipping sauce for braised artichoke hearts. In Peru, many soups and stews require dried aji amarillo peppers (you can't have a Peruvian-style chicken soup without...