Dried Mulato Pepper (Chile Mulato) WT: 4 OZ-8 OZ-1 LB-2 LBS-5 LBS-10 LBS
Mulato Ancho peppers are dried Poblano peppers. The name Poblanos pays homage to the native region these chilis were first cultivated which is a city in Mexico called Pueblo. Poblano translates to «pepper from Pueblo». Dried Mulato chilis are part of the “holy trinity” of Mexican chiles (along with the dried Ancho Chile and the dried Pasilla Chile). Mulato peppers are closely related to the Ancho pepper, which is also a Poblano pepper and the difference between the two is when they are harvested. The color of the both of these chillis while growing is dark green. Ancho chillies are picked when they ripen to red and are then dried. Mulato chillis are allowed to ripen longer turning a dark brown where they are then picked and dried. This additional ripening time adds to the Mulato’s flavor characteristics and while it is a subtle nuance it does have its place in authentic Mexican cuisine. Along with the other two members of the “holy trinity” the Ancho and Pasilla Chillis, the Mulato chillis are a key ingredient in mole poblano, or sometimes referred to as Mexican mole, a dark brown chocolaty and spicy sauce that is usually served over chicken or meat. Dried mulato peppers are ideal for mole recipes due to their dark brown color after soaking. El “chile mulato” pertenece a la especie Capsicum annuum y se recibe el nombre de mulato cuando se seca. Fresco es conocido como “chile poblano”. Los frutos de un color verde oscuro se recolectan y secan inmaduros, luego se arrugan bastante, lo que le da el aspecto típico al chile mulato. La variedad “chile ancho” también es muy parecida al poblano. Estos chiles son utilizados frecuentemente en la cocina mexicana.WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Dried Chipotle Morita Chili Pepper // Bulk Weights: (2 LBS, 5 LBS & 10 LBS)
Morita chili peppers are a smoked jalapeño, much like a chipotle but smaller and fierier. The Morita is red, as are chipotles. And if you’re wondering why they are red when jalapeños peppers are commonly green, it’s because if a jalapeño pepper is left on the vine long enough it will eventually turn red, much like tomatoes start out green and then turn red.Morita chili is also sometimes called «Chipotle Colorado,» «Mora Chile,» and «Black Dash red chile.» And they have a flavor that is full and fruity, with tobacco and chocolate tones. You can also rehydrate them by soaking them in water, or toast them on a dry cast-iron skillet to make one of the hottest salsas. Just remember to proceed with caution when eating this; it lights up your mouth upon entry, but you’ll soon see that after the initial spark it swiftly cools down to a slow simmer. Dried and crushed Morita chillis are ideal for use in soups, stews, beans, chilis, or other recipes that simmer a long while on a low heat. Just a little sprinkle of Morita Chile brings a kick to vegetables, meats, and sauces. The fruity undertones of Moritas are delicious with tomato or pork dishes. Add to chili, sauces, and moles.México es centro de origen, domesticación y diversificación de la variedad Capsicum annuum, plantas compuestas por un tallo leñoso, tipo arbusto. Las flores casi siempre son blancas y a veces verdosas. El fruto varía de tamaño, color y sabor, dependiendo del tipo de suelo, clima, etcétera. El chile jalapeño pertenece a esta especie. De acuerdo con la región, lo llaman chile cuaresmeño, tornachile, acorchado, rayado, tres lomos, candelaria, espinalteco o pinalteco, gordo, guachinango y jarocho. El chile morita es una variedad del chile jalapeño secado y ahumado. En algunas comunidades, estos procesos (desde tiempos prehispánicos) se llevan a cabo por separado y artesanalmente, pero la mayor producción la desarrollan hornos industriales que secan y ahúman en la misma operación. De una u otra manera, el chile chipotle posee un color oscuro de apariencia arrugada, altamente picante. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
California Chile Pepper Chile Colorado WT: 4oz-8oz-1Lb-2Lb-5 Lb-10Lb
Chile California or Anaheim Dried Hatch Green ChileAnaheim Chiles, Capsicum annuum, are also called Anaheim Peppers, California Chile Peppers and when dried may be referred to as chili pasado or chile seco del norte. They’re just a bit hotter than a bell pepper and are grown in California. These California grown chiles are a darker, deeper red than their cousins the Hatch New Mexico Chile which has a brighter, more glossy red color. An Anaheim chile pepper is technically a mild variety of the New Mexico chile pepper cultivar No. 9. The California produce industry’s name for this New Mexican chile pod type is «Anaheim». Anaheim chiles are sold fresh and are also available roasted, dried, ground or canned. When canned, these chiles are usually labeled simply as «green chiles». WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Dried Aji Amarillo Pepper (Chile Amarillo Seco) WT: 4oz-8oz-1lb-2lb-5lb-10lb
The aji amarillo is a member of capsicum baccatum, one of the five domesticated pepper species, and is grown all over Peru. The aji amarillo—aji means chili pepper and amarillo means yellow in Spanish—is considered part of the Peruvian «holy trinity» when it comes to their cuisine, along with garlic and red onion.Although this pepper is literally named «yellow chili pepper,» its color changes to a bright orange as it matures. The chili pods have a thick skin, are 4 to 5 inches long, and are considered hot (it is 30,000 to 50,000 on the Scoville Heat unit scale). But the aji amarillo balances that heat with a bit of fruity flavor. Smelling a bit like a raisin, this chili’s taste is somewhat subtle with hints of passion fruit and mango, imparting a unique flavor to any dish. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
DRIED CHIPOTLE MORITA CHILI PEPPERS WEIGHTS: 4 OZ, 8 OZ, & 1 LB!
Morita chili peppers are a smoked jalapeño, much like a chipotle but smaller and fierier. The Morita is red, as are chipotles. And if you’re wondering why they are red when jalapeños peppers are commonly green, it’s because if a jalapeño pepper is left on the vine long enough it will eventually turn red, much like tomatoes start out green and then turn red.Morita chili is also sometimes called «Chipotle Colorado,» «Mora Chile,» and «Black Dash red chile.» And they have a flavor that is full and fruity, with tobacco and chocolate tones. You can also rehydrate them by soaking them in water, or toast them on a dry cast-iron skillet to make one of the hottest salsas. Just remember to proceed with caution when eating this; it lights up your mouth upon entry, but you’ll soon see that after the initial spark it swiftly cools down to a slow simmer. Dried and crushed Morita chillis are ideal for use in soups, stews, beans, chilis, or other recipes that simmer a long while on a low heat. Just a little sprinkle of Morita Chile brings a kick to vegetables, meats, and sauces. The fruity undertones of Moritas are delicious with tomato or pork dishes. Add to chili, sauces, and moles.México es centro de origen, domesticación y diversificación de la variedad Capsicum annuum, plantas compuestas por un tallo leñoso, tipo arbusto. Las flores casi siempre son blancas y a veces verdosas. El fruto varía de tamaño, color y sabor, dependiendo del tipo de suelo, clima, etcétera. El chile jalapeño pertenece a esta especie. De acuerdo con la región, lo llaman chile cuaresmeño, tornachile, acorchado, rayado, tres lomos, candelaria, espinalteco o pinalteco, gordo, guachinango y jarocho. El chile morita es una variedad del chile jalapeño secado y ahumado. En algunas comunidades, estos procesos (desde tiempos prehispánicos) se llevan a cabo por separado y artesanalmente, pero la mayor producción la desarrollan hornos industriales que secan y ahúman en la misma operación. De una u otra manera, el chile chipotle posee un color oscuro de apariencia arrugada, altamente picante. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Dried Arbol Chili Peppers (Chile de Arbol) WT: 4 OZ-8 OZ-1 LB-2 LBS-5 LBS-10 LBS
The dried Chile de Arbol (Spanish for tree chili) is a small and potent Mexican chili pepper also known as bird’s beak chili and rat’s tail chili. These chilis are about 5 to 7.5 cm (2.0 to 3.0 in) long, and 0.65 to 1 cm (0.26 to 0.39 in) in diameter. Their heat index is between 50,000 – 65,000 Scoville units. The peppers start out green and turn a bright red color as they mature. Arbol chili peppers can be found fresh, dried, or powdered. As dried chilis, they are often used to decorate wreaths because they do not lose their red color after dehydration.In cooking substitutions, the Arbol chili pepper can be traded with Cayenne pepper (30,000–50,000 Scoville units) or Pequin pepper (100,000–140,000 Scoville units). The seeds and white arches can be removed from the pepper to tone down its hotness.El chile de árbol o guindilla es una variedad del Capsicum annuum originaria de Centroamérica, incluyendo a Méxicomexico. Es muy utilizado en la cocina mexicana. Se caracteriza por un sabor picante y rico aroma; puede ser cocido o utilizado crudo, partido en rodajas, etc. La palabra chile proviene del náhuatl chilli.Lo más común es encontrarlo en salsas que se utilizan para darle un toque diferente a cada comida. El sabor picante proviene de la Capsaicina que es la que provoca el picor, y según la concentración de esta, será el nivel de picor del chile.Existen más de 30 especies de chiles, sin embargo no todas se cultivan en todas las regiones y esto vuelve a algunas de ellas características de ciertas zonas.Los chiles de árbol tienen un alto contenido de vitaminas C y A, y se cultivan desde la época pre-hispánica.El chile de árbol obtiene su nombre debido a que la planta es más alta que el promedio y presenta frutos largos y delgados de unos 7 cm de largo. Es de color verde aunque se vuelve rojo al madurar. Al secarse es rojo brillante. Suele consumirse seco aunque hay personas que lo prefieren fresco. Esta variedad es muy picante y se cultiva mejor en climas cálidos. Sin agua y a temperaturas bajas es casi imposible su cultivo.–>WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Dried Chile Puya Pepper (Chile Pulla) WT: 4 OZ 8 OZ 1 LB 2 LBS 5 LBS 10 LBS
Pronounced «POO-yuh». The Puya chile is also sometimes referred to as “Pulla”. A member of the C.annum species the Puya chiles are plentiful in Mexico City and the surrounding region throughout the Central Valley of Mexico. Puya Chiles have been the center of a spirited debate among serious chile heads in determining if it is a hybrid of the de Arbol or the Guajillo chile. We fall in the camp of it being related to the Guajillo.Puya chiles look very similar to the more popular Guajillo. Puyas tend to be a bit smaller and pack more heat (5,000 to 8,000 Scoville Heat Units) than the Guajillos (2,500-5,000 SHU). Puya chiles are considered a medium heat chile while Guajillos a more of a mild chile. The relationship between these two chiles closely resembles how the California Chile (also called Anaheim chiles) looks very similar to the New Mexico chile but with different heat levels.Puya chiles are slightly curved and elongated while tapering to a point. 3-4” in length these thin red peppers ripen to a deep crimson to purplish color and are a bit translucent. These chiles have an intense heat that is pungent, dry and a bit dusty. Puya Chiles have a light fruity flavor profile, with licorice and cherry undertones that brings to mind wild berries. Our Puya chiles are grown in Mexico.Puya chiles are a favorite substitute of Guajillos by sophisticated chefs who are looking more for their fruity flavor more than for the flesh of the chile pod. This makes them ideal to be diced, pureed or mashed and then made into a sauce. The Puya Chile is a popular chile in central Mexican cuisine and we like to use these as a substitute for Guajillo chiles in our Mexican mole sauces for some added kick. Use Puya chiles to flavor meat dishes using chicken, fish, pork or veal. Also adds delightful flavor to breakfast burritos, casseroles, chutneys, cooked vegetables, dips, enchiladas, pizza, salsas, sauces, soups and stews. To rehydrate your Puya chiles soak them in warm water for about 10 minutes and then either dice them or puree them in a food processor before adding to your recipe. Like most chiles we use we like to bring out even more intense flavor by roasting or toasting them first. You can either toast them in a hot skillet for about 3-4 minutes over medium heat or stick in a pre-heated 250° oven on a warm sheet for 3-4 minutes.–>WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Dried Chili Habanero Pepper / WT: 1 OZ, 4 OZ, 8 OZ, 1 LB, 2 LBS, 5 LBS, 10 LBS
The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, yellow, and pink are also seen. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC. The habanero was carried north to the Caribbean via Colombia. Upon its discovery by Spaniards, the habanero chili was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense («the Chinese pepper»). Today, the largest producer is Mexico’s Yucatan Peninsula. Habaneros are an integral part of Yucatecan food. Habanero chilies accompany most dishes in Yucatan, either in solid or purée/salsa form. Other modern producers include Belize, Panama (locally named ají chombo), Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California. While Mexico is the largest consumer of this spicy ingredient, its flavor and aroma have become increasingly popular all over the world. The habanero’s heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Capsicum chinense es una especie de chile, de la cual existen variedades como el chile habanero, la más común, el ají panca y el ají limo. El chile habanero en lo particular es una de las variedades con mayor intensidad de sabor picante todo el género Capsicum. Los ejemplares inmaduros de esta variedad son de color verde, pero su color varía en la madurez. Los colores más comunes son anaranjados (semimaduros) y rojos (maduros), pero también existen en colores blanco, marrón, amarillo y rosados. Un habanero maduro es típicamente de 2-6 cm (1-2½ pulgadas) de largo. La mayoría de habaneros se clasifican entre 100 000-300 000 unidades de Scoville de picor (SHU). Hasta hace poco, en el libro Guinness de Récords se reconocía la variedad de habanero Savinas Roja, desarrollada por GNS Spices en el Sur de California, como la especia «más picante del mundo» con 580 000 SHU; desde febrero de 2007 ese título pasó a recaer en el chile Naga jolokia con alrededor de 1 000 000 SHU, y en 2011, por el Trinidad Scorpion Butch T que llega a los 1 463 700 SHU. Como referencia, un pimiento Cayenne contiene típicamente de 30 000 a 50 000 SHU mientras que el aerosol de pimienta de la policía contiene 5 300 000 SHU. En México (Yucatán) se cosechan aproximadamente 1500 toneladas anuales de chile habanero, considerado ya como parte de la cultura tradicional culinaria de Yucatán. Otras zonas productoras de esta variedad de chile incluyen Guatemala, Belice, Costa Rica, Panamá, Colombia, y algunos estados de EE. UU. como Texas, Idaho y California. En algunos países del Caribe, el chile habanero (también conocido como chile congo, chocolate, chile chombo, chile porrón, etc.) es utilizado como ingrediente en las comidas, preparado en salsas de acompañamiento y con aplicaciones medicinales.WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Dried Chile Pasilla Pepper WT: 4 oz, 8 oz, 1 lb, 2 lb, 5 lb, 10 lb
Poblano pepper AKA Pasilla Negro used in Mole Poblano!Pronounced “pah-SEE-yah” the word Pasilla is derived from the word “Pasa” which translates to “little black raisin”. Pasilla Peppers are indigenous to Central Mexico and are a member of the chili species Capsicum annuum. Like many chillis these are known as one thing when dried and are called something else when fresh. When dried it is called pasilla negro, chile negro, chile pasilla and chile pasilla de Mexico. The Pasilla Pepper is the dried version of the Chilaca Chiles which are dark green chiles that feature a similar heat profile to the more popular Poblano pepper. The fresh chilaca is narrow and grows up to 10” long and usually has a twisted shape, which is not as pronounced when dried. The chilaca, when fresh, is also known as pasilla bajio, chile negro or “Mexican negro” because, it changes from dark green to a dark brown as it matures. This chili pepper is a flavorful ingredient when used in your favorite Mexican recipes such as tacos, enchiladas, burritos, quesadillas and tostadas but they also work well in cream sauce dishes (especially for fish) and we also like to be a bit adventurous and use them in meat loaf, beef stew or corn chowder.El chile pasilla (también llamado chile negro) es un tipo de chile seco con la piel oscura y arrugada. En su forma fresca se llama chilaca. Es por lo general 15-20 centímetros de largo y 2½-4 centímetros de ancho, de color café negruzco. La chilaca puede medir hasta 22 centímetros de largo y a menudo tiene una forma torcida que usualmente pierde durante el secado. Cambia su color de verde oscuro a marrón oscuro cuando está maduro. Se dice que su nombre se debe a que se arruga como la uva pasa. Se usa en la comida mexicana, especialmente en sopas y salsas (tales como el mole poblano). Se venden enteros o en polvo en México y Estados Unidos. En México es muy popular como ingrediente de muchas salsas como la salsa borracha, en diferentes tipos de moles y adobos, y en varios guisos de res, cerdo y pollo.1 En rodajitas y frito es acompañamiento clásico de la sopa de tortilla que se acostumbra mucho en el Distrito Federal. También funciona muy bien como chile relleno. En Oaxaca, para no confundirlo con el chile pasilla oaxaqueño, lo llaman pasilla de México, o pasilla mexicano.WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Dried Chipotle Meco Chili Peppers WT: 4 OZ-8 OZ-1 LB-2 LB-5 LB-10 LB
Chipotles are smoked jalapenos and are used primarily in Mexican and Tex-Mex cuisines. Jalapenos are from the species Capsicum annuum. The harder to find Chipotle «Meco» chiles are also known as Chile «Meco» or Chipotle Tipico.The «Meco» Chipotle pepper is larger and stiffer with a grayish-tan coloring and is best described as looking like a cigar butt. They are mature jalapenos that are left on the bush even longer than those that are picked as red jalapenos to be sold at various markets. This additional time on the bush results in an even deeper red color and as these chiles start losing their moisture they’re then harvested to be transformed into «Meco» chipotles.»Meco» chipotles are smoked for about twice as long as «Moritas» which gives them a more intense and richer flavor. In northern Mexico fully ripened red jalapenos are smoked in large pits on a racks constructed of bamboo, metal or wood. Another pit is built nearby that houses the fire and there is a connecting tunnel where drafts of air pull the smoke up and over the pods.Most chileheads view the Chipotle «Meco» chipotle as the better quality of the two and if you’ve never experienced a Chipotle «Meco» you are in for a real treat!Chipotle “Meco” Chiles are considered a medium heat chile and come in at 5,000 to 10,000 SHU (Scoville Heat Units).The flavor profile is smoky with a slightly spicy, grassy fruitiness. The «Meco» also tends to hold up better than the «Morita» to stronger flavors.WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.