Our Peppers

The bird's eye chili is also known as a Thai chili or an African Peri-Peri (Peli Peli, or Piri Piri).  This is a very hot pepper with a Scoville Scale of 50,000 to 175,000.  

"Aji" refers to pepper in Spanish. The Aji Amarillo is a yellow Peruvian pepper known for its fruity flavor, with hints of raisins and tropical undertones of mango and passion fruit. On the Scoville Scale, which measures spiciness, it ranges from 30,000 to 50,000 units, similar to a cayenne pepper. For classification, it is considered hot. 

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Aji Panco is a cousin to the aji Amarillo, but it stands out with its unique flavor and heat level. This pepper offers a smoky, berry-like taste and falls on the Scoville heat scale at 1,000 to 1,500, making it a mild option that's perfect for the whole family.

This Syrian pepper boasts a flavor profile that combines tomato-like fruitiness, a tang reminiscent of raisins, and earthy notes of cumin. With a Scoville rating of around 10,000, it falls into the medium heat range, comparable to a serrano pepper.

At the very bottom of the Scoville scale (0) bell peppers are more of a sweet pepper than a chili pepper. But since they have a place on the scale, we decided to place them on our pepper page.  It’s by far the most well-known member of the capsicum family. Bell peppers are the only member of the capsicum family that contains a recessive gene which stops them from producing capsaicin. 

Cacho de Cabra (a.k.a. Aji Cacho de Cabra), which translates to “Goat’s Horn” in English, is a type of chili pepper native to Chile. It is one of the most commonly used peppers (both fresh and dried) in Chilean cuisine and is known for its robust flavor profile (sweet, fruity, and smoky) and a mild to low-medium spiciness (1,000 to 5,000 Scoville heat units). The pepper is named for its unique shape, which resembles the horn of a goat. 

The cayenne is a bright red chili, 2-5 inches long and about 1/2 inch wide. Typically used as a dried spice, it is made by drying and grinding the peppers. Cayenne peppers are moderately hot, ranging from 30,000 to 50,000 Scoville Units (SHU).

Chile de Arbol, also known as bird’s beak chile or rat’s tail chile, is a small but powerful Mexican chili pepper from the Capsicum annuum species. With a heat level ranging from 15,000 to 30,000 Scoville units, it falls into the medium hot category. Chile de Arbol peppers are spicier than jalapeños but milder than cayenne peppers. Their unique flavor, especially when dried, is slightly nutty and smoky, enhancing a variety of dishes, including sauces, stews, and soups.

Chipotle peppers are smoke-dried jalapeños used mainly in Mexican and Tex-Mex cuisines, originating from Chihuahua, Mexico. This preservation method dates back to the Aztecs, and the name comes from the Nahuatl word “chilpoctli,” meaning smoked chili. They have a moderate heat level similar to fresh jalapeños (2,500 to 8,000 Scoville heat) and a unique smoky flavor that is earthy, sweet, and slightly spicy.

Gochugaru is the dried powder or flake form of Korean red chili peppers. The term "gochu" translates to chili pepper, while "garu" means powder, making its name literally mean chili powder. Unlike typical crushed red pepper flakes, which are often made from cayenne pepper and primarily add heat gochugaru offers a more complex flavor profile. Its dried peppers are fruitier and impart a subtle smokiness, providing a depth of flavor beyond just heat, with a heat level that can range from about 1,500 to 10,000 Scoville heat units.

Guajillo peppers are the dried version of the mirasol, widely used in Mexican cuisine. They offer a bright, tangy flavor with subtle hints of cranberry and tea, along with a moderate heat level, scoring between 2,500 and 5,000 on the Scoville scale. These peppers are easily recognizable by their glossy, smooth, dark reddish-brown skin and elongated shape, usually measuring four to six inches in length.

Habanero peppers, originating from the Amazon and linked to Mexico's Yucatan Peninsula, are lantern-shaped and come in colors like orange, red, and pink. Ranking between 100,000 to 350,000 on the Scoville scale, they are among the hottest chili peppers, prized for their fruity, citrus-like flavor in salsas, hot sauces, and spicy dishes.

Hungarian paprika is renowned for its sweetness, attributed to the country's climate and a seven-month growing season that includes cooler months. Harvested in September, the lower temperatures help the peppers retain their sugar, resulting in the paprika's unique sweetness and vibrant red color. Our Hungarian paprika ranges from 100 to 500 on the Scov scale.

This is the most common paprika found globally and is widely used in various cuisines. It has slightly spicier flavor compared to sweet paprika and is often simply called "paprika." The Scoville heat range for this spice is between 2,000 to 5,000, which is comparable to that of a jalapeño.

The difference is straightforward, yet it significantly impacts the flavor. While regular paprika consists of crushed dried chilies, smoked paprika is made from chilies that are smoke-dried before being crushed. Typically smoked with oak, it imparts a robust, outdoorsy flavor. Our smoked paprika is on the milder side, as we blend it with various other peppers in our seasonings.

Pasilla peppers, or "chile negro," are dried chilaca peppers from Mexico. Their name means "little black raisin" in Spanish, reflecting their dark, wrinkled skin and raisin-like aroma. With a mild to medium heat of 1,000 to 2,500 Scoville units, they offer an earthy, sweet, and fruity flavor.

The Trinidad Scorpion pepper is incredibly hot, measuring 1,200,000 to 2,000,000 Scoville heat units, making it one of the hottest peppers globally, surpassed only by a few others. Despite its extreme heat, it offers a fruity sweetness for those who can handle it.

Thai Dragon peppers are small chili peppers from Thailand, known for their heat level of 50,000 to 100,000 Scoville heat units (SHU). They intense heat with a subtle fruity flavor, making them popular in cooking. Slightly larger than bird’s eye chili peppers, they add spice without overpowering dishes.