Dried Ghost Pepper

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. Don't go startin' no trouble, else you and the puya chile are gonna have words.

This product ranges 25,000 to 40,000 on Scoville Heat Scale and is also naturally gluten-free. Spicy, red firecrackers that are ideal for adding color and medium-spicy heat to any dish.

Just keep in mind it's a medium-high heat pepper and will add a significant spice. Similarly, don't eat them whole. ~The Spice Jungle Team (Now located in our new burn ward!) Any dish will welcome a bird's eye chili.

Also known as the bird chile or Chiltepin, the tiny tepin pepper is as potent as it is petit. These peppers are powerful fireworks; explosions of light and heat before altogether disappearing.

A staple in Latin American and Caribbean cuisine the habanero pepper is a smoldering cornerstone in Jerk Seasonings, hot sauces, and tequila infusions. These little devils aren't just all heat, but are also enjoyed for their citrusy flavor and stone fruit...

A necessary ingredient in the always-popular jerk seasoning it is a useful pepper to keep on hand. This chile's motto? “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. Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age.

Aji Panca is a fruity, Peruvian/Mexican specimen that fulfills many roles in the modern cook's repertoire. Essentially, it goes into everything. 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. This sophisticated pepper demands you handle it with velvet gloves so that it may better grace your dishes with its refined raisin-prune flavor and medium...

The silvery gray to bluish green foliage has a pinkish tinge to the edges of the leaves when they are young. If it is dry several inches down or the fleshy leaves are looking shriveled, you should water.

Smokey with the aroma of tomatoes and brown sugar, a dried serrano chile begs to be used in a homemade barbeque sauce. One whiff and you'll agree. One of the most widely used chiles in Mexican cuisine the serrano chile pepper is probably the one dried...

A cross-Pacific mainstay in both Latin and Asian dishes, the Japones chile pepper is a major source of Scoville heat for many cuisines. The chilies offer a perky heat that covers the whole palate and saturates a dish in red-tinged spice.

Not only good for tamales, but try wrapping your next freshly caught fish in a few corn husks and steam to perfection. The filling is often masa (a corn-based dough) along with meat, various vegetables, fruits, chiles, and a bit of sauce.

It's one of the most unique chile peppers that belong to Tex-Mex cuisine. The heat is extremely mild and makes this a great beginner's chile pepper. Also known as Anaheim chile peppers, this particular cultivar was developed in New Mexico before it found...

An aji paprika chile has the temperament of a Jane Austen protagonist. She's fiercely intelligent, speaks her mind (much to the chagrin of herself or her family), and sweet once you get to know her.

You make homemade hot sauce, of course. Pass through a fine mesh strainer in a large, wide baking dish (to get the air out of the sauce). 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...

As a rather curious contrast the flavor is extremely floral, often described as being reminiscent of rose and geranium. Often made into hot sauces this chile is one designed for those who like to play with fire.

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

These chiles are equal to cayenne in heat and have a slight red bell pepper flavor. 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...

For a flavorful, even impish hot sauce take a cup of wiri wiri chiles and rehydrate them in ¼ cup of white vinegar. Reaching high from the branch they look like the heads of fiery little imps keeping tabs on potential prey (that's you).

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. Then it quickly vanishes and a wave of serotonin-induced pleasure washes...

Does the hottest chile pepper in the world have a flavor? However, in small doses it offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts.

This pepper isn't a chile, but a bell. Toast a nora chile and crush it into chile flakes. 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 . The flavor is often described as having notes of chocolate, raisin, and tobacco. Today, many American chefs are beginning to utilize it in sausage making as well...

Guajillo is one of the most versatile chiles when it comes to the pepper spectrum. Used in numerous dishes from rice to fish, salads to dressings, and shrimp to beef, the guajillo pepper always has a welcome spot in any course of the meal.

Today we find it blended into aioli, roughing up our Bloody Marys at brunch, and neatly tucked into custardy omelettes. Chipotles are smoke-dried jalapeno peppers, with the morita variety being the most well-known (the brown chipotle variety being the...

We also carry Thai chili powder . These Thai chili peppers are probably one of the few that don't necessarily need to be toasted or reconstituted. They are, in essence, the lazy cook's chile pepper.