Ghost (Bhut Jolokia) Pepper Flakes – Wood Smoked Ghost Chili Flakes. Authentic India’s Bhut Jolokia flakes with amazing flavor and heat. Super hot chili flakes. Make your own super hot sauce, salsa, bloody mary, chili beans and more.
1/2oz / 14.2g All Natural CAROLINA REAPER CRUSHED PEPPER FLAKES with SEEDS. 1/2 Oz of pure heat in a jar with a sifter top. Safety sealed for your protection. 2013 Guinness Worlds Hottest Chile – Carolina Reaper ~1,500,000 SHU (hotter than GHOST) Carolina Reaper Crushed Flakes have amazing flavor combined with incredible heat. Use in your own hot sauce, salsa, chili, and other recipes to impress your family and friends. Guaranteed to spice up any dish. The Carolina Reapers used are Naturally grown resulting in ULTIMATE QUALITY AND SATISFACTION. “Add some heat to what you eat!” Fun Facts:In 2013, the Carolina Reaper was confirmed to be the hottest chile pepper in the world coming in at ~1,400,000–2.200,000 on the Scoville scale.Developed in South Carolina by Ed Currie, owner and operator of the PuckerButt Pepper Company.Was originally named the “HP22B”.They are CRAZY HOT with cherry undertones and a hint of citrus flavor.Use this pepper sparingly to add flavor and heat to all your favorite foods.Each order is processed AND shipped ASAP. We even ship on Saturdays so you will receive your Carolina Reapers as fast as possible. If you have any questions, please don’t hesitate to send me a message! Don’t Forget, it’s better to be safe than sorry… • Always wear gloves when handling Carolina Reaper-hot peppers! • If you get anything on your skin, rub some vegetable oil on the affected area, and then rinse with soap and water. Repeat as needed. ***WARNING: VERY HOT PEPPERS. USE EXTREME CAUTION WHEN OPENING, TRANSFERRING, AND CONSUMING THIS PRODUCT.***By purchasing this product, you accept full responsibility for any misuse, abuse, or damage caused by this product. Can burn / irritate tongue, fingers, eyes, skin and orifices,KEEP AWAY FROM CHILDREN!
Trinidad Moruga Scorpion Chili Pepper Powder – Moruga Scorpion Pepper Dried – Pure, Authentic Trinidad Scorpion Peppers – (1KG=2.2LB). Moruga scorpion pepper dried powder. high quality moruga scorpion peppers.
Mexican cuisine is known for its extensive flavor profile and use of local ingredients. This includes its dried chiles, which are used in many different ways to add flavor and spice to dishes. •Ancho chile can be used dried or rehydrated, whole or ground. It’s usually incorporated before cooking sauces, blended with other spices or vegetables to make a base for a stew or soup, or sprinkled on top of meat, poultry, or seafood as part of a rub or marinade before cooking.•The cascabel is a plump, round, smooth and small chili that ripens from green to red. When dried, the color darkens to a deep reddish-brown with an almost transparent but thick skin. When mature they are about 1-1/2” in diameter.•Anaheim and California chiles start out as long, bright green chiles and they turn bright red when ripe. Dried, they are known as Anaheim and California chilies or chile seco del norte.•The dried chile de arbol (Spanish for tree chili) is a small and potent Mexican chili pepper also known as bird’s beak 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.•Guajillo chilies are sometimes used to make a salsa for tamales; the dried fruits (chilies) are seeded, soaked, or simmered, then pulverized or mashed/pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce.•Chipotles are smoked jalapeno peppers and are used primarily in Mexican and Tex-Mex cuisines. The harder to find Chipotle “meco” chili peppers are also known as chile “meco” or chipotle tipico.•Dried and crushed morita chilies are ideal for use in soups, stews, beans, chilis, or other recipes that simmer a long while on a low heat.•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.•The Pasilla 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.•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.•Mexican Oregano, Lippia graveolens, is a relative newcomer to US palates. This Mexican herb is strong and pungent and, like its Greek counterpart, delivers bitter and peppery flavors. Because of this fundamental resemblance, it was given the Spanish name “oregano” even though it was used long before the Spanish came to Mexico. Mexican Oregano is verdant and grassy, with an anise-like taste topped by lively citrus and lime.•New Mexico Chiles, Capsicum Annuum, are a chile grown in New Mexico. They may also be called Hatch chile or red chile. These chiles are 4.75″-6.75″ long and about 2″ wide. with a smooth skin and a deep reddish-brown color.
Thank You For Visiting Denver Spice! Visit our Ebay Store for additional items and additional offers. Common Name: Ancho Chile Powder Latin Name: Capsicum annuum var. Description: Ground Ancho Chile pods. Ancho Chile powder is a deep rich brownish-red in color. This Chile powder is considered mild on the scoville rating and provides a good base flavor for southwestern style seasoning. Powered by eBay Turbo ListerThe free listing tool. List your items fast and easy and manage your active items.
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.
Crushed Chile Pequin / Piquin Chili. you will get Chile Piquin Crushed / Flakes. Pequin Chile translates to “tiny chile” and chile heads know that the smaller the chile is in size the larger it is in heat!
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.
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.
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.