Ghost Chili Pepper Plant

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. A sweet pepper with the taste of red pepper and cranberry.

An aji paprika chile has the temperament of a Jane Austen protagonist. For a riff on the standard deviled egg, eschew the powder and blend a toasted and reconstituted whole paprika in with the yolks.

You make homemade hot sauce, of course. You're welcome. It's a wonderful thing for the tongue to behold before it's incinerated into a carbon slab. Each pinky fingernail-length pepper is 40x hotter than a jalapeno.

For a while the scorpion pepper held the world's record with Guinness as “The World's Hottest Pepper.” (A title taken away by the Naga Viper chile, whose crown was soon usurped by the Ghost Pepper chile .) Chefs who cook with these peppers are required...

Who doesn't love being smitten with new food? We're just head over heels for these New Mexico chiles right now and the daydreams won't stop. Close your eyes and you might imagine that what you're eating is a spoonful of cherry jam or perhaps a sweet-tart...

Those chiles are more often than not de arbol chiles, and not only are they beautiful they're delicious. The tough woody stem has to be ripped out and discarded before use as they are totally inedible.

They dare you to wrangle them in hot sauces or tomato sauces. The wiri-wiri is a complicated specimen and doesn't like to be boxed in. For a flavorful, even impish hot sauce take a cup of wiri wiri chiles and rehydrate them in ¼ cup of white vinegar.

The slender, mahogany-red colored peppers don't look like much. These skinny guys are hot as hell. 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.

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

To make your own take about 5 chilies and thinly slice them; cover them with a ½ cup of fish sauce, the juice of a lime, a heaping teaspoon of brown sugar, a 2 thinly sliced cloves of garlic.

Also known as the bird chile or Chiltepin, the tiny tepin pepper is as potent as it is petit. Spice Jungle puts together a good blend of tepins to ensure a balanced hot-hot consistency for your use.

A staple in Latin American and Caribbean cuisine the habanero pepper is a smoldering cornerstone in Jerk Seasonings, hot sauces, and tequila infusions. Delightful in sauces and salsa, the habanero pepper offers complexity in taste and the subtlety of...

This chile's motto? 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.

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

Toast and reconstitute the chile and add it to fruit salads, cocktails, cream sauces, and stuffings or casseroles. Sometimes we have to remind ourselves that chile peppers are actually fruits and aren't just used for heat, but for their complexity of...

Mulato chiles are a must for any mole recipe. However, the poblano in this case is allowed to mature on the plant until it turns bright red. When dried into its mulato form the chile is much more bitter with a more intense flavor of raisins.

Heat scrapes along the back of your throat, the equivalent of skinning your knee on the pavement. One of the lesser-known chiles in the United States, the cascabel has a loyal following throughout Mexico and lends itself well to sauces and salsas.

Thorough hand washing afterwards is encouraged. As one of the hottest peppers in the world ghost pepper is the weapon of choice if you're into Scoville suicide. Perhaps, but usually it's the blinding nova-level heat that distracts people from noticing...

This pepper isn't a chile, but a bell. It'll transform the everyday meal into a small Spanish celebration. 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 urfa biber pepper works excellently in pilaf and egg dishes. This Turkish chile pepper hailing from the Urfa region is unique in that it turns a dark maroon-purple when ripe. It often sits at the table to be used as a condiment but is also used as...

Also known as the Mirasol pepper, a toasted tea flavor, and the slight roasted tomato-y flavor is what you may first discern after a bit of chile guajillo. It's a flavor you can't help but chase, only for it to glide behind another corner before you can...

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 smokey flavor that just screams Tex-Mex barbeque.

Allow to infuse for a week. We also carry Thai chili powder . Another option is to cook a shoulder of pork in a slow cooker. Use as a dipping oil for bread or dribble over homemade pizza.

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

The answer is the latter. For a long time grocers in the United States and Canada have been accidentally misinforming you. The pasilla is a dried chilaca pepper, a gnarled and dark green chile.

If this chile were a famous author, then it would be Earnest Hemingway. 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.

These South American chile peppers are known for their ubiquitous use in Peru, but are also used in Colombia, Ecuador, and Chile. Use an aji amarillo bechamel for an exquisite mac and cheese, over steamed asparagus, or as a dipping sauce for braised artichoke...