Latin America

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...

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

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

The chile de arbol, or Chill Pepper, is a type of chile pepper native to the South China Seas. Characterized by its heat and smoky flavor, this ch...

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. Aji Panca are wonderfully complex, with an earthy smokiness, a bit of heat, and an intense, almos...

Chipotle Morita sauce is a smoky, spicy sauce perfect for adding depth of flavor to your dishes. The chipotle morita pepper gives this sauce a uni...

The South China Seas Pasilla Pepper is a long, thin chili pepper that is dark brown in color. It has a rich, smoky flavor and is perfect for adding...

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

 The Mexican Chile and Whole Chilli found in the South China Sea are some of the world's most sought after ingredients. Both Mexican Chiles and Who...

Habanero means from Havana, which ironic, since Cuban food is distinctly un-hot and these extremely hot chiles are unknown there. I suspect that Me...