Dried Peppers For Sale

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. The flavor tastes a bit of a young cherry – sweet and slightly tart.

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

Every family makes their prik nam pla a little differently so futz around with the measurements until you find them to your liking. Store in the fridge and use within 2 weeks. Any dish will welcome a bird's eye chili.

Since tepin chiles are so small they're very sensitive to rainfall and sunlight, thus their heat can vary not just season to season, but week to week. These peppers are powerful fireworks; explosions of light and heat before altogether disappearing.

The habanero possesses an intense citrusy flavor not found in many other chile peppers. These little devils aren't just all heat, but are also enjoyed for their citrusy flavor and stone fruit aroma.

For those unaware, this pepper is around ten times hotter than a serrano pepper. The scotch bonnet is a popular chile used in Caribbean, African, and Haitian cuisine. This chile's motto?

Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age. A mildly hot chile pepper the ancho focuses its energies not on heat but its sugar content, which lends to its raisin-y taste.

Essentially, it goes into everything. Toast and reconstitute the chile and add it to fruit salads, cocktails, cream sauces, and stuffings or casseroles. Aji Panca is the hipster of chile peppers, eschewing the idea of being spicy as, “Too mainstream.”...

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. This chile is considered a must-have ingredient for authentic moles and makes any chile con carne far more intriguing.

Dried, the flavors undergo a radical transformation: they smell of brown sugar, molasses, tomatoes, and smoke. 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 pepper...

The chile itself is vegetal in flavor and is used for its raw, uncaged heat. The chilies offer a perky heat that covers the whole palate and saturates a dish in red-tinged spice. A perfect chile for date night cooking if you can get past a bit of Japones-induced...

Tamales are both an everyday food and a traditional food in many holidays throughout the United States, Central America, South America, Cuba, and the Caribbean. The filling is often masa (a corn-based dough) along with meat, various vegetables, fruits,...

Grind into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream. It's one of the most unique chile peppers that belong to Tex-Mex cuisine. When aged and dried the fruit flavors intensify and the flesh becomes even sweeter.

Instead, this spice hailing from Mexico and South America is vaunted for its orange-y flavor and mild sweetness. She's fiercely intelligent, speaks her mind (much to the chagrin of herself or her family), and sweet once you get to know her.

The tiny Mexican chile pepper best known for its use in Cholula hot sauce is one that should be given a wide berth. The pequin chile is proof of that. It'll keep in the fridge for 6 months.

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. Along the back of your nose you smell verdant spring wind.

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. These should be lightly toasted and then reconstituted in water for use (or broth, if you...

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.

Prize Negoitable (Down Payment), FOB Boom Baru Port (container) Palembang City Souh Sumatera Province Indonesia We have black pepper (Dry) with capacity 2-5 MT or according request from buyer.

It's fantastic served with anything that comes off the grill. Cascabel means “rattle” in Spanish and it makes sense when you pick it up and give it a shake as this bell-shaped chile works as a tiny maraca.

However, in small doses it offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts. Thorough hand washing afterwards is encouraged.

The best piece of advice we have? Its very low, practically nonexistent heat and earthy, fruity flavor have made it a go-to staple in Spanish food as a simple seasoning for finishing foods, for rounding out a romesco sauce, or grinding into homemade sausages.

The flavor is often described as having notes of chocolate, raisin, and tobacco. This urfa biber pepper works excellently in pilaf and egg dishes. Expect a slight smokiness and medium heat.

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.

Chipotles are smoke-dried jalapeno peppers, with the morita variety being the most well-known (the brown chipotle variety being the other). The chilies are then lightly toasted over an open flame or a flat grill top, reconstituted in water, and added...

The thai chile pepper is indispensable in Thai, Laotian, and many other Asian cuisines. Just toss them into a dish whole and call it done. It is one of the easiest and most flavorful slow cooker dishes you'll ever try.