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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). Anchos have a un...

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...

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

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

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...

Add some heat to your next dish with Thai Red Chiles. These chiles are perfect for adding a spicy kick to any dish. They are also great for making ...

 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...

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...

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 heat of chiles is rated in Scoville Units. A rating of 100 indicates that a chile must be diluted 100:1 before its heat becomes undetectable. A...