Dried Chiles Cooking Ingredients For Sale In International

It'll keep in the fridge for 6 months. It's a wonderful thing for the tongue to behold before it's incinerated into a carbon slab. Pass through a fine mesh strainer in a large, wide baking dish (to get the air out of the sauce).

The aji panca puts on its crotch-hugging skinny jeans and takes on the flavor of blueberries, blackberries, and purple cabbage. Try adding a pinch to chocolate ice cream or a blueberry-banana smoothie.

In Peru, many soups and stews require dried aji amarillo peppers (you can't have a Peruvian-style chicken soup without them). Fruity and bright – the chile pepper version of Carmen Miranda.

Often made into hot sauces this chile is one designed for those who like to play with fire. Clocking in at near 1,500,000 Scoville units these peppers are no joke. For a while the scorpion pepper held the world's record with Guinness as “The World's...

She's the girl that everyone likes, but who wants to dance with only you. 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...

Long and slender like boney fingers they have a delicate country homestead feeling to them. 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.

Their fresh, bell-pepper flavor and medium heat make them easy to maneuver into many recipes. Serene and green, but hiding an unexpected thorniness. Due to being sold young and green in supermarkets many home cooks have made the serrano a regular staple...

Use when you want a ruddy color and you need a paprika that offers background support to other prominent spices. Paprika, 85-100 ASTA is the paprika when you need a mild, earthy heat to support other spices or flavors.

Reaching high from the branch they look like the heads of fiery little imps keeping tabs on potential prey (that's you). They're not quite as hot as a habanero, have a fruity-chai-teriyaki scent, and the flavor spicy and sharp.

The seeds spread past Iberia to Turkey and throughout the Ottoman Empire, as well as throughout Europe to the Balkan countries and Russia. If there was any spice with a more complicated history or confusing categorization, it must be paprika.

Why not mix it up at every meal with a little bit of red flare? In addition, these peppers are often cured in salt before they're dried. Perfect for finishing off pizza, mashed potatoes, for giving a bit of kick to soups.

Due to being sold young and green in supermarkets many home cooks have made the serrano a regular staple for chilies, sauces, pico de gallo, and for straight-up pickling. Smokey with the aroma of tomatoes and brown sugar, a dried serrano chile begs to...

You should always wear gloves when using ghost chile products. Thorough hand washing afterwards is encouraged. Does the hottest chile pepper in the world have a flavor? Is outstanding in custard pies.

It's also a nifty way to perk up deviled eggs and drinking chocolate. Bright and perky at work. All the way from Spain, this pimenton is a smoked paprika that has a spicy kick to it.

Used extensively in Thai and Vietnamese cuisine, you should feel free to add these to any dish. The ground form is extremely noxious and can cause weepy eyes and burned nostrils. Add judiciously.

It's a hardy, easy to grow variety that offers beauty in big green leaves and chilies that range from burnt red or daffodil yellow. A cross-Pacific mainstay in both Latin and Asian dishes, the Japones chile pepper is a major source of Scoville heat for...

Instead, use it as a base flavor at the beginning of cooking. This guajillo powder isn't one you add to dishes for heat. Think The Cranberries on chiles, a sweet and rockin' alternative.

Not only good for tamales, but try wrapping your next freshly caught fish in a few corn husks and steam to perfection. The flesh of the corn was eaten, the cobs dried and used for building fires, and the papery husks were used to wrap foods that would...

It's one of the most unique chile peppers that belong to Tex-Mex cuisine. These chiles are truly epic tossed into a roasted tomato salsa or bowl of chili verde. Grind into a powder and add to an apple cobbler and serve with lightly whipped and sweetened...

When fresh the jalapeno is popular in dips, salsas, cocktails, chiles, and numerous recipes. The heat actually varies based on the season and how long the pepper ages on the vine. You're much more familiar with fresh jalapenos that are used for salsas,...

The chile de arbol is equal to cayenne in heat and have a slight red bell pepper flavor. The only difference is that while cayenne offers nothing but heat, de arbols have a clear vegetal flavor that makes them more intriguing.

We've taken on that task to create a brick red powder that's smoky and bold. When whole, their leathery exterior can be difficult to work with and rather daunting to grind into powder.

Don't go startin' no trouble, else you and the puya chile are gonna have words. Try a bite and you'll be shocked by how quick on the draw they are with their spice. The slender, mahogany-red colored peppers don't look like much.

These whole peppers are dark red in color and were aged on the vine to ensure a more potent heat and fruitier taste. While excellent on their own these are choice chiles for infusing into vinegars, olive oils, shrubs, and simple syrups.

~The Spice Jungle Team (Now located in our new burn ward!) Thai bird chili is used extensively in Thai and Vietnamese cuisine, you should feel free to add these to any dish. Every family makes their prik nam pla a little differently so futz around with...

Tepin peppers grow wildly in Mexico and the American Southwest, but many people cultivate them to keep them for chile flakes, oils, and to craft burning home-canned pickles. Also known as the bird chile or Chiltepin, the tiny tepin pepper is as potent...

At each location it has endeared itself to those who fancy themselves scholars of the almighty Scoville scale. A staple in Latin American and Caribbean cuisine the habanero pepper is a smoldering cornerstone in Jerk Seasonings, hot sauces, and tequila...