Smokey

Piment d'Espelette (Ezpeletako Biperra in Basque) is produced exclusively in the Basque communes of southern France and is protected by an Appellat...

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

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

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...

Ancho is the dried form of a green poblano chile. Ancho powder is a quick and easy way to add the uniquely fruity raisin/prune flavour and fragranc...

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

Chipotle Morita are smoked morita chiles which have a sweeter, fruitier and superior flavour than generic chipotle chiles, which are usually smoked...

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...

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...

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...

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...

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