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De Arbol Chiles

“De arbol” literally means “tree-like” and these small chiles are so called because of their distinctive woody stems. They are closely related to cayenne chiles and have a similar heat level, making them more-or-less interchangeable. De arbols are one of...

Red Chile Flakes

Red chile flakes are a very common generic ingredient used in pastas, chilis, Mexican foods and on pizza. They go by a lot of names, including crushed red peppers and hot pepper flakes. Red chile flakes are made from a...

Guajillo Chiles

Guajillos are great, mild Mexican chiles that are versatile enough to be your all-purpose chiles for soups, stews, salsas, chilis, tacos and whatever else you can think up. Guajillo chiles are shiny, deep-reddish and usually between four and six inches...

Calabrian Chiles

Calabrian chiles are small, fat, red chiles that grow in Calabria in southern Italy. They are the quintessential hot Italian chile and are used in everything from pasta dishes to soups and stews. In their fresh form, they are traditionally...

Chipotle Chiles

Chipotle chiles have been coming on strong in the last few years. You can now get lots of different chipotle sauces in the store, and the flavour is showing up in restaurants everywhere. And it’s no wonder – chipotle chiles...

Ancho Chiles

When a ripe poblano pepper is dried, it becomes an ancho chile. Anchos are quite mild and are used in all kinds of traditional Mexican cooking. In particular, they are one of the three essential chiles that make up most...

Aleppo Chiles

Aleppo chiles (sometimes known as halaby peppers) are named after the region in northern Syria where they grow. They have a moderate heat level and a wonderful, complex, fruity flavour. We only carry crushed Aleppos, and since they add such...

Bird's Eye Chiles

The bird’s eye chile is a small and very hot chile grown in Southeast Asia and India. It is from the same species as the African Bird Chile (or Peri Peri) and is very similar in appearance, flavour and heat....

New Mexico Chiles

New Mexico chiles are sometimes called Anaheim or California chiles. They are bright scarlet to purple in colour, 5 to 7 inches long, and have an earthy flavour that is mild to moderately hot. You have probably seen them before...

Habanero Chiles

Time to get serious: habanero chiles are among the hottest on the planet. These small, lantern-shaped chiles range in colour from yellow to red and have a tropical, fruity flavour with intense heat. They are used primarily in hot sauces,...

Pasilla Chiles

When the long, twisted chilaca chile is dried it is called a pasilla chile, or sometimes a “pasilla negro.” Pasilla means “little raisin” and it gets this name from its flavour – berry and grape with a hint of licorice....

Pequin Chiles

Pequin chiles are tiny hot Mexican chiles about the size and shape of a raisin. But don’t let their small stature fool you – these guys are hot!They have a nice, citrusy sweetness under all the heat and are great...

Mulato Chiles

Mulato chiles are very similar to ancho chiles: both are dried poblanos, but it is the darker, riper poblanos that become mulatos. This extra ripeness makes mulato chiles darker and sweeter than anchos, and gives them an earthier flavour. Mulatos...

Chili Powder, Mild

Chili powder is the name given to any spice blend that is made mostly from chiles. Some chili powders contain only pure powdered chiles, but more often, they are mixtures of ground chiles and other spices that complement the heat...

Gochu Garu (Korean Chile Flakes)

Gochu Garu (or sometimes Kochu Karu) are Korean red chile flakes that are traditionally used in a huge range of dishes. It’s especially called for in kimchi recipes. With a moderate heat level and a bright, fruity flavour, gochu garu...

Jalapeño Chiles

Jalapeño chiles are the most commonly used chile in the United States. They are green and tapered and have thick, meaty flesh. They have a nice vegetably flavour that many chiles lack, sort of like a spicy green bell pepper....

Bhut Jolokia (Ghost Chiles)

Ghost chiles were specifically cultivated to be the hottest chiles on the planet at the time they first emerged. They have since been surpassed in heat by Carolina Reapers, Trinidad Scorpions, and several others, but they remain unbelievably hot by...

Cascabel Chiles

Cascabel is Spanish for “rattle” and these chiles earned their name by keeping their round shape when dried, leaving the seeds to rattle inside. They are brownish-red and quite hard with a moderate heat and a deep, nutty flavour. You...

Marash Chiles

Crushed Marash chiles are very similar to our Aleppo chiles from Syria, but have an even fruitier taste and are ever so slightly less acidic. The heat is moderate, which makes these little chile flakes perfect for finishing salads, pastas,...

Sanaam Chiles

Sanaam chiles are grown in India and are used widely in all kinds of Indian cuisines. They are often sold in Indian grocery stores, labeled simply as “dried red chiles.” Sanaam chiles are red and flat, and are 2 to...

Mayan Chili Powder

This blend comes from the ancient Mayan tradition of blending chiles with rich cocoa powder and cinnamon (a tradition that carries on in Mexico today). If you like your bowl of chili a little deeper and richer than usual, this...

Aji Amarillo

Aji Amarillo (Spanish for “yellow chile”) is a small, yellow-orange chile grown in the Andes, primarily in Peru. They have been described as the single most-important ingredient in Peruvian cuisine. They are quite hot, but have a really nice, bright,...

Thai Red Chiles

Thai red chiles are small (1.5–2 inches long) and bright red. They contain lots of seeds and have a strong, lingering heat. Thai red chiles are used in almost all Southeast Asian cooking.Heat level: 7–8 out of 10

Guajillo Chiles (accounts only)

Guajillos are great, mild Mexican chiles that are versatile enough to be your all-purpose chiles for soups, stews, salsas, chilis, tacos and whatever else you can think up. Guajillo chiles are shiny, deep-reddish and usually between four and six inches...

Aleppo Chiles (accounts only)

Aleppo chiles (sometimes known as halaby peppers) are named after the region in northern Syria where they grow. They have a moderate heat level and a wonderful, complex, fruity flavour. We only carry crushed Aleppos, and since they add such...

Habanero Chiles (accounts only)

Time to get serious: habanero chiles are among the hottest on the planet. These small, lantern-shaped chiles range in colour from yellow to red and have a tropical, fruity flavour with intense heat. They are used primarily in hot sauces,...

Serrano Chiles

Green Serrano chiles have an intense fruit and citrus flavour with lots of heat. This chile powder is great in sauces, especially salsa verde, and is a good replacement for Thai chiles in a pinch as they have a similar...

Chili Powder, Hot

Chili powder is the name given to any spice blend that is made mostly from chiles. Some chili powders contain only pure powdered chiles, but more often, they are mixtures of ground chiles and other spices that complement the heat...

Red Chile Flakes (accounts only)

Red chile flakes are a very common generic ingredient used in pastas, chilis, Mexican foods and on pizza. They go by a lot of names, including crushed red peppers and hot pepper flakes. Red chile flakes are made from a...

Ancho Chiles (accounts only)

When a ripe poblano pepper is dried, it becomes an ancho chile. Anchos are quite mild and are used in all kinds of traditional Mexican cooking. In particular, they are one of the three essential chiles that make up most...

Sanaam Chiles (accounts only)

Sanaam chiles are grown in India and are used widely in all kinds of Indian cuisines. They are often sold in Indian grocery stores, labeled simply as “dried red chiles.” Sanaam chiles are red and flat, and are 2 to...

Bird's Eye Chiles (accounts only)

The bird’s eye chile is a small and very hot chile grown in Southeast Asia and India. It is from the same species as the African Bird Chile (or Peri Peri) and is very similar in appearance, flavour and heat....

Chipotle Chiles (accounts only)

Chipotle chiles have been coming on strong in the last few years. You can now get lots of different chipotle sauces in the store, and the flavour is showing up in restaurants everywhere. And it’s no wonder – chipotle chiles...

Jalapeño Chiles (accounts only)

Jalapeño chiles are the most commonly used chile in the United States. They are green and tapered and have thick, meaty flesh. They have a nice vegetably flavour that many chiles lack, sort of like a spicy green bell pepper....

Ghost Chiles (accounts only)

Ghost chiles were specifically cultivated to be the hottest chiles on the planet at the time they first emerged. They have since been surpassed in heat by Carolina Reapers, Trinidad Scorpions, and several others, but they remain unbelievably hot by...

De Arbol Chiles (accounts only)

“De arbol” literally means “tree-like” and these small chiles are so called because of their distinctive woody stems. They are closely related to cayenne chiles and have a similar heat level, making them more-or-less interchangeable. De arbols are one of...

Aji Panca

Aji Pancas are small, reddish Peruvian chiles. They are similar to the very common Aji Amarillo, and share a certain fruitiness, though with a deeper, more savoury flavour. They are quite hot, so use with care. Try these chiles in...

Marash Chiles (accounts only)

Crushed Marash chiles are very similar to our Aleppo chiles from Syria, but have an even fruitier taste and are ever so slightly less acidic. The heat is moderate, which makes these little chile flakes perfect for finishing salads, pastas,...

Pasilla Chiles (accounts only)

When the long, twisted chilaca chile is dried it is called a pasilla chile, or sometimes a “pasilla negro.” Pasilla means “little raisin” and it gets this name from its flavour – berry and grape with a hint of licorice....

Kashmiri Mirch

Kashmiri mirch is a chili powder used in India for its bright colour and mild heat. It’s akin to a slightly hotter-than-normal paprika. When a recipe calls for Indian chili powder, this is a good choice.Heat: 2–3 out of 10

Japones Chiles

Japones chiles are native to Mexico but today they are mostly grown and used in Asia. They are small, pointed and red and have medium heat. Japones are a common ingredient in spicy Thai sauces and Szechuan dishes, and are...

Saltwater Chili-Lime Seasoning

When the hottest days of summer hit, we start thinking about ways to cool down. At the top of the wish list is a long day at the beach with a cold beer in hand. The cool breeze, the smell...

New Mexico Chiles (accounts only)

New Mexico chiles are sometimes called Anaheim or California chiles. They are bright scarlet to purple in colour, 5 to 7 inches long, and have an earthy flavour that is mild to moderately hot. You have probably seen them before...

Serrano Chiles (accounts only)

Green Serrano chiles have an intense fruit and citrus flavour with lots of heat. This chile powder is great in sauces, especially salsa verde, and is a good replacement for Thai chiles in a pinch as they have a similar...

Calabrian Chiles (accounts only)

Calabrian chiles are small, fat, red chiles that grow in Calabria in southern Italy. They are the quintessential hot Italian chile and are used in everything from pasta dishes to soups and stews. In their fresh form, they are traditionally...

Mulato Chiles (accounts only)

Mulato chiles are very similar to ancho chiles: both are dried poblanos, but it is the darker, riper poblanos that become mulatos. This extra ripeness makes mulato chiles darker and sweeter than anchos, and gives them an earthier flavour. Mulatos...

Flourless Ancho Chile Chocolate Cake

October 05, 2023

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Using Whole Dried Chiles

March 25, 2025

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