Dried Peppers


Chile Ancho

The Ancho is a dried poblano chile and is the most commonly used dried chile in Mexico.
Heat: 3-5


Chile Chipotle

The Chipotle is a large, dried, smoked Jalapeno Pepper. It is smoky and sweet in flavor with tobacco and chocolate tones, a brazilnut finish and a subtle, deep, rounded heat.
Heat: 5-6


Chile de Arbol

The De Arbol Chile is a "treelike" lush plant with thick woody stems or in some cases stemless. It has a tanic, smoky, and grassy flavor.
Heat: 7.5


Chile Guajillo Mexicano

The Guajillo Chile is related to the Pulla, and is one of the most commonly grown chiles in Mexico. It has a green tea and stemmy flavor with berry tones.
Heat: 2-4


Chile Japones

The Japones Chile has a very close resemblance to the De Arbol Chile, but is significantly flatter and thicker.
Heat: 5-6


Chile Morita

The Morita Chile is also a type of dried, smoked Jalapeno Chile. It has a light, sweet, smoky flavor, with tones of plum, fig, tea, and some tannin.
Heat: 6.5


Chile New Mexico

The Chile New Mexico is also known as the Chile Colorado and/or the dried Chile California. It has earthy flavors, with a brickiness, some acidity and a weediness, and tones of dried cherry.
Heat: 2-4


Chile Pasilla

Is also known as Chile Negro. With a raisin-like appearance, the Pasilla is a dried Chilaca Chile. It has some berry, grape, and herbaceous tones, and a hint of liquorice.
Heat: 3-5


Chile Pulla

The Pulla Chile is related to the Guajillo Chile. It has light flavor containing sharp fruit and cherry tones with a hint of liquorice.
Heat: 6


Chile Cascabel

Cascabel Chile they are less wrinkled than some dried chiles and have a bright sheen to their maroon colored exterior.
Heat: 6

Most Chiles come in from the following: Mexico, China, India, Peru, South Africa or the USA.