Hot Peppers Seed Pepper Seeds For Sale In International

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. A homecoming queen in a purple dress, all smiles and smelling of fresh plums.

These chiles are equal to cayenne in heat and have a slight red bell pepper flavor. Have you ever seen those long wreaths made from dozens dried red chiles? These should be lightly toasted and then reconstituted in water for use (or broth, if you are...

For a flavorful, even impish hot sauce take a cup of wiri wiri chiles and rehydrate them in ¼ cup of white vinegar. Be weary-weary of the wiri wiri. Take the vinegar, chiles, a chopped white onion, a few cloves of garlic, a small thumb of ginger, some...

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. The rough-around-the-edges sheriff in these here parts.

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.

It burns so much. Just stick to utilizing their heat and fruity flavors in your dishes. Some people like to add sliced raw shallots or cilantro stems, so feel free to add a bit of either if you so choose.

Expect as mild as a jalapeno to hotter than a habanero. 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.

Dried, the aroma of oranges and tangerines rise up, and when reconstituted in water you'll find notes of yellow nectarine. (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.

Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age. A bit smokey and possessing a bitterness reminiscent of baker's chocolate the ancho is a welcome addition to stews, soups, and – toasted and...

Essentially, it goes into everything. You'll be ahead of the culinary trend since this chile is still totally underground. Sometimes we have to remind ourselves that chile peppers are actually fruits and aren't just used for heat, but for their complexity...

When dried into its mulato form the chile is much more bitter with a more intense flavor of raisins. The darker, more matured cousin of the ancho chile. This chile is considered a must-have ingredient for authentic moles and makes any chile con carne...

Lightly toasted, they begin to smell like concentrated barbeque sauce. Their fresh, bell-pepper flavor and medium heat make them easy to maneuver into many recipes. One of the most widely used chiles in Mexican cuisine the serrano chile pepper is probably...

Added to stir-frys, infused into vodka or cooking oil, or crushed with fleur de sel into a flavored salt this chile enjoys dancing on your lips and the tip of your tongue unleashing a passion that stirs the soul.

Not only good for tamales, but try wrapping your next freshly caught fish in a few corn husks and steam to perfection. You'll find the fish imbued with a mellow, rustic flavor. Tamales are both an everyday food and a traditional food in many holidays...

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. Grind into a powder and add to an apple cobbler and serve with lightly whipped and sweetened cream.

A bit masochistic? 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. Then it quickly vanishes and a wave of serotonin-induced pleasure washes over you.

However, in small doses it offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts. Treat ghost chile the way you would good wine: a little is just fine, while a lot will leave you suffering.

It'll transform the everyday meal into a small Spanish celebration. Toast a nora chile and crush it into chile flakes. Its very low, practically nonexistent heat and earthy, fruity flavor have made it a go-to staple in Spanish food as a simple seasoning...

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 as incorporating it into chocolate and caramel based desserts.

Guajillo is one of the most versatile chiles when it comes to the pepper spectrum. Tannic like an Americano and with hints of spruce and fruit, the Guajillo chile packs in flavor and heat.

Chipotles are smoke-dried jalapeno peppers, with the morita variety being the most well-known (the brown chipotle variety being the other). Indeed, no barbecue sauce is complete without a morita.

Plonk a few whole into stir-fries and soups for a milder spice and dramatic appearance, or chop them up for more intense burn. Dried out they're just fine on their own. Add water or chicken stock, a splash of soy sauce, honey, garlic, onions, chopped...

Raw they have a grassy flavor, but a quick toasting gives them a smoky dimension and darkens the color. Use a generous handful to offer height and drama – a brilliant nest that takes a dish over the top.

The color of the pasilla negro can range from dark aubergine to black (in fact, “negro” is the Spanish word for “black”). The answer is the latter. The wild card of the chile pepper world.

Brown chipotles can be used anywhere you use a morita chipotle, this one just offers a huskier flavor with a lot more smoke. Looking like old tobacco and smelling like it with a mix of smoke, black powder, and aged leather this pepper is one for those...

A few chefs have even begun to swirl them into classic sauces such as bechamel for an Old World meets New World flavor. In Peru, many soups and stews require dried aji amarillo peppers (you can't have a Peruvian-style chicken soup without them).