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...

Introducing the "Granville Island Spice Co - Aji Amarillo" blend, a versatile addition to your culinary repertoire. Known for its rich and nuanced ...

Characterized by their vibrant heat and deep red hue, Chile De Arbol peppers carry a rich legacy in Mexican cuisine. These peppers are known for a...

Derived from morita peppers, this spice delivers a unique smokiness and mild heat that adds depth to your culinary creations. With a rich history ...

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...

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...

Recognized for its fiery heat and potent flavor, Chile Piquin peppers offer a delightful intensity that awakens the palate. A staple in Mexican cui...

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

Discover the authentic flavors of the Southwest with "Granville Island Spice Co - New Mexican Chile Whole," where the rich essence of New Mexican c...

Habanero peppers, known for their scorching heat and distinct fruity undertones, originate from the vibrant land of Havana. These dried peppers are...