Thai Chili Pepper Plants For Sale

Add a toasted one to bottle of good tequila and allow it to infuse for a few days to create a unique spirit that when blended with a bit of lime and club soda makes for a dazzling cocktail.

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.

Each pinky fingernail-length pepper is 40x hotter than a jalapeno. You're welcome. Pass through a fine mesh strainer in a large, wide baking dish (to get the air out of the sauce).

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

She's the girl that everyone likes, but who wants to dance with only you. Along the back of your nose you smell verdant spring wind. Close your eyes and you might imagine that what you're eating is a spoonful of cherry jam or perhaps a sweet-tart Santa...

Long and slender like boney fingers they have a delicate country homestead feeling to them. These should be lightly toasted and then reconstituted in water for use (or broth, if you are making a soup or stew).

Reaching high from the branch they look like the heads of fiery little imps keeping tabs on potential prey (that's you). Take the vinegar, chiles, a chopped white onion, a few cloves of garlic, a small thumb of ginger, some honey, a hefty spoonful of...

Don't go startin' no trouble, else you and the puya chile are gonna have words. The flavor tastes a bit of a young cherry – sweet and slightly tart. Stick your nose in a container of puyas and you'll find it smells like the desert on a triple digit...

These whole peppers are dark red in color and were aged on the vine to ensure a more potent heat and fruitier taste. Calabrian peppers are a chile that originates in Calabria, Italy.

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.

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.

The scotch bonnet is a popular chile used in Caribbean, African, and Haitian cuisine. “Take no prisoners.” A necessary ingredient in the always-popular jerk seasoning it is a useful pepper to keep on hand.

A bit smokey and possessing a bitterness reminiscent of baker's chocolate the ancho is a welcome addition to stews, soups, and – toasted and ground – a secret weapon in any chocolate dessert.

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 of flavor.

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 heat. This chile is considered a must-have ingredient for authentic moles and makes any chile con...

Heat scrapes along the back of your throat, the equivalent of skinning your knee on the pavement. It sounds odd, but the two balance quite harmoniously; like a steak slathered with a fruit-based barbeque sauce.

Treat ghost chile the way you would good wine: a little is just fine, while a lot will leave you suffering. As one of the hottest peppers in the world ghost pepper is the weapon of choice if you're into Scoville suicide.

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.

Today, many American chefs are beginning to utilize it in sausage making as well as incorporating it into chocolate and caramel based desserts. This Turkish chile pepper hailing from the Urfa region is unique in that it turns a dark maroon-purple when...

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. Blend into marinades or sauces for an added boost of nutrition, sweetness, and spice.

Indeed, no barbecue sauce is complete without a morita. A few years ago most people north of Mexico had never even heard of a chipotle pepper. Chipotles are smoke-dried jalapeno peppers, with the morita variety being the most well-known (the brown chipotle...

Allow to infuse for a week. Burnt red to walnut in color, smoky and rough in scent, quick and biting in flavor. These Thai chili peppers are probably one of the few that don't necessarily need to be toasted or reconstituted.

Use a generous handful to offer height and drama – a brilliant nest that takes a dish over the top. 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.

Often, fresh green poblano peppers have been labeled as pasilla peppers. The answer is the latter. In fact, it's considered one of the most flavorful chiles of all and one that likes to stand in the spotlight of a recipe.

These chipotles have been dried and smoked for days longer than their younger siblings, the morita chipotles . Gruff and bawdy, it's a chile's chile who won't take any lip from anyone.

North American and European chefs have begun using pre-made aji amarillo pastes in their cooking, but the ones with talent make their own. A medium-hot pepper with lots of fruity flavors – particularly that of banana, raisin, and lemon.