Search

A very hot, intense red chile about 2 to 3 inches in length, which is often used in a ground form as a spice.

A bright red, slender chile measuring less than 3 inches in length and related to the cayenne chile....

A dried form of the poblano chile. Mild, but full flavored, this chile is somewhat fruity and tomato-like in taste, with an aroma that has a raisin overtone.

Any chili that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

A spice made from dried red chiles including the seeds that are ground into powder. The flavor is mildly hot which makes it useful as a seasoning for dishes requiring a spicy flavor.

A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot.

A type of chile that is yellow in color with a very hot flavor. They can be used to add spice to many types of dishes and are often added whole to flavor foods as they cook or added as a garnish.

A small, heart-shaped, sweet chile pepper, which may be mild or spicy hot in flavor and somewhat bitter tasting.

A trademarked hot sauce that consists of red chile peppers, salt and vinegar. The small, very hot pepper originated in Tabasco, Mexico and the hot sauce was developed by the McIlhenny family more than 125 years ago.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

A natural substance that is one of the primary capsaicinoids existing in chile peppers that produces the hot spicy intensity to our taste sensory.

Small, dried, red peppers that are hung to dry in the sun and then dried further in old wood burning ovens.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

An aromatic herb, with an aroma similar to nutmeg or black pepper, that grows 6 to 8 feet tall and is commonly used for seasoning Mexican food dishes and mole verde.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.