Latin America

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

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...

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

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...

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 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...

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...