Chili Products

Fermented Korean Hot Pepper Paste or Gochujang is an indispensable ingredient in the Korean kitchen. Used in cooking, and as condiment (often combi...

Yuzu kosho is a condiment made from green chilis, salt and the zest and juice of the prized Japanese yuzu citrus. This simple mixture is then left ...

Sweet smoked paprika is produced from small, mild peppers grown in Extremadura in central Spain. The peppers are handpicked as they ripen from Sept...

Gochugaru (Korean Chili Flakes) are made from a seedless chili with a sweeter flavor and nicer mouthfeel than ordinary chili flakes. Gochugaru is a...

Harissa Le Phare du Cap Bon is a traditional, all natural chile paste in a tube from Tunisia. Medium hot and packed with the flavour and fragrance ...

Ancho is the dried form of a green poblano chile (if a poblano is ripened to a reddish colour, then dried, it is called a mulato). Anchos have a un...

Chili OKAZU is an umami-rich chili, miso, and sesame oil based condiment often eaten with rice in Japan, which can also be used to top chicken, bur...

Arguably the most common pepper used in Peruvian cuisine, Aji Amarillo peppers are bright orange-yellow and pack a punch of spicy heat. Some compar...

Umami Bomb transforms your favourite dishes into addictive flavour explosions. The premium shiitake chili oil has a one-of-a-kind flavour that is d...

If you were to limit your Thai pantry to a single thing, this is probably it. Why do the stir fries in a Thai restaurant taste, well, Thai? Nam Pri...

Using canned, roasted and peeled, whole poblanos to make delicious chiles relleños is a great timesaving alternative to using fresh poblanos. Also ...

Morita is the diminutive of Mora, which means “blackberry” in Spanish. Chipotle is from the Nahuatl word chilpoctli, which means "smoked chile" (ch...

Aleppo chile takes its name from the ancient Syrian city of that name ('halab in Arabic). Sweet, fruity, fairly mild, Aleppo chile has a subtle ear...

Yuzu Kosho is a Japanese paste made with fresh chilis fermented with yuzu (a Japanese citrus) and salt. Red yuzu kosho is made with ripe, yellow yu...

Habanero, the hottest of chilies, is the bold star of this Latin America style curry. Its natural fruity taste, blended with indigenous aromatics l...

Rose harissa contains dried rose petals. This softens the heat of the chillies and adds a rich, complex, floral undertone.

Picture perfect, fiery, bright red Thai chiles in brine. A perfect condiment/side dish for Far Eastern meals, or an elegant garnish our biggest res...

Hot smoked paprika is produced from small, hot peppers grown in Extremadura in central Spain. The peppers are handpicked as they ripen from Septemb...

Pasillas are the dried form of the long, slender, dark green chilaca chiles, which have a flavour similar to anchos, but sweeter. Pasillas have a r...

Chili OKAZU is an umami-rich chili, miso, and sesame oil based condiment eaten with rice and noodles, which can also be used to top chicken, burger...

Fruity and fragrant and medium hot, this chili is used throughout northern Latin America and the southwestern U.S. Ideal for chili con carne and ot...

Guajillos along with anchos and pasillas are the main three chiles secos used in Mexican cooking. They have a big, tart, resinous, slightly bitter ...

A delightful sampler of regional Mexican chile sauces: Salsa Serrano Tampiqueño, Salsa Norteña, Veracruz Salsa Chipotle, and Yucatecan Salsa Habane...

A terrific lime-chile-salt dry seasoning for corn on the cob. In Latin America, corn is usually grilled or roasted, often unhusked, rather than boi...

Native to the Calabria region of Italy, these Ferrari-red Calabrian chili peppers are spicy, smoky and fruity. To simplify your night, they're prep...

Cascabel means rattle, a name that derives from the seeds rattling inside when the pepper is shaken. Cascabels are medium hot and fruity with a dri...

Aji is the Latin American Spanish word for chile and amarillo simply means yellow, so, aji amarillos are Peruvian yellow chiles (capsicum baccatum)...

Ancho is the dried form of a green poblano chile (if a poblano is ripened to a reddish colour, then dried, it is called a mulato). Ancho powder is ...

The poblano pepper is a mild Mexican chili pepper, very dark green in color, ripening to dark red or brown at which point they are dried to become ...

Poirier's Louisiana Style, a hot sauce ode to his Lafayette, Louisiana roots. Like any good cajun sauce, the recipe starts with the best cayenne p...

The Dill Pickle Serrano sauce recreates the perfect, sour, garlicky dill pickle with a little extra spice! With mild to medium, crowd pleasing heat...

Fresh tamarind pulp blended with chile, sugar and salt makes a hot-sour-salty-sweet treat with a considerable spicy kick. (Note that the occasional...

Nuestra Cosecha organic salsa verde is, like the red version, pretty much indistinguishable from what a good home cook could make from scratch – pr...

A hot and fruity Yucatan-style salsa from a premium Mexican brand.

Hot sesame chilli oil is a blend of flavorful sesame oil and spicy chilli pepper. Uses 100% pure, high-quality sesame oil. Comes in a container wit...

A hot sauce with an unusual provenance. Chilis from the New World were introduced to their colonies, including those in Africa, where they became n...

Piquin (also spelled pequin) are the cultivated form of tepin, or chiltepin, the wild chiles from which all cultivated forms are derived, primarily...

Piquillos are a unique little pepper that's typically found in Northern Spain, where it's popular in the cuisine of the region. The peppers are roa...

An interesting alternative to conventional chile sauces, this delicious Bermudan condiment is derived from the British penchant for sherry, and is ...

Although paprika is a Hungarian word, the spice came late to Hungary from Spain (which introduced chiles to Europe) via North Africa and Arabia. Hu...

Fruity and fragrant and medium hot, this chili powder is used throughout northern Latin America and the southwestern U.S. Ideal for chili con carne...

Puréed nopal cactus pads give Marie Sharp's Green Habanero Pepper Sauce a smooth, thick texture and a unique sweet flavour – which is nicely balanc...

Spicy Green Habanero Pepper Jelly – A classic condiment south of the border, this spread is a mix of green habanero peppers, onions and garlic, spi...

Chile de Árbol means "tree chile". The name is often credited to its long, woody stem, but we believe that it references the treelike shape and woo...

Cayenne is a hot red chile chile, which takes its name from the city of Cayenne in French Guyana. It has a clean, straight-ahead heat without the s...

Aji Panca is a type of chile pepper that is commonly grown in Peru and frequently used in Peruvian cuisine. It is dark red, mild pepper with a smok...

Aji is the Latin American Spanish word for chile. Aji Panca are wonderfully complex, with an earthy smokiness, a bit of heat, and an intense, almos...

Made from 100% all natural ingredients and proudly crafted in Vancouver, BC, this recipe was inspired by founder family’s household recipe but now,...