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Item Tag: Chile Pepper

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.

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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.

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Dried Ancho Chile Peppers, Chili Ancho WT: 4 OZ-8 OZ-1 LB-2 LBS-5 LBS-10 LBS

Ancho chile is a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. It is a dry pepper, and its name is due to its width, as “ancho” in Spanish means “wide.” Sweet and mild, this chile is easily found all year round. Ancho is commonly added to sauces, soups, and marinades to enhance their flavor; it’s used pureed, chopped, or powdered.The whole chile is sturdy and heart shaped. Its name is true to its physical appearance as it’s larger than most other chiles (4 to 5 inches long and 2 inches wide).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 ancho chile pepper is the dried version of the poblano pepper (from Puebla, Mexico). Sweet and chocolatey, with a flavor also slightly reminiscent of raisins, the ancho chile pepper has heat that is mild to medium-hot when whole, and lesser when ground.Ancho chile registers between 1,000 and 2,000 Scoville heat units, which means it’s quite mild. For comparison, a bell pepper has from 0–100 units, and a Habanero has 100,000 units.Store the chile in an airtight container away from direct sunlight for up to two or three months. Keeping the air out helps the chile retain its leathery and chewy texture; if left to completely dry, it will break apart easily and won’t soak in the water when reconstituted. Ancho chile salsa, ancho chile powder, ancho chile sauce, ancho chili powder, ancho chili sauce, ancho chili recipe, ancho chili paste, chile ancho seco, chile ancho relleno. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.

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