Chile Peppers:

Habanero Powder (200,000+ hu) Caribbean and Yucatan

Chile Tepin (100,000+hu) Mexico and Central America. Deep fiery heat used in making soups, salsa, sauces & pasta sauces.

Cayenne Pepper (50,000+hu) India & North Africa This fiery pepper should be used with restraint. A small amount will add zest and flavor to your foods. Its color is from deep orange to dark red.

Chile Powder, pure New Mexican Red Hot (80,000+hu) This spice is the basis for all Mexican foods.

Chile De Arbol (30,000+hu) Jalisco, Nayarit Central Mexico Bright red with a smokey flavor and searing heat. Used in stews, soups and sauces.

Serrano Pepper (15,000+ hu) Southwest United States, Puebla and Hidalgo Mexico. This pepper is dark green to red when ripe. Used in salsas and sauces.

Jalapeno Powder (5,000+hu) Vera Cruz, Oaxaca Mexico This spice can be used to add heat to soup, stews & sauces.

Crushed Red Chile (5,000+hu) Mexico and India Larger, medium chile of moderate heat, used on pizza, pastas and in tomato sauce.

Additional Chiles our firm has in stock! Dried, Powder, Flakes and Crushed.
Mild Ancho Aji Mirasol Aji Panca Cascabel Costeno Amarillo Mulato Negro Pasilla	Medium Chilcostle Chipotle Brown Chipotle Morita Costeno Rojo Dried Green/Pasado Fresno/Serrano Guajillo New Mexico/mild Onza Rojo Pasilla de Oaxaca	Hot Aji Amarillo Chiltepin De Arbol Habanero Japones New Mexico/hot Pequin Pico de Pajaro
* Scoville heat units - (hu) Developed in 1912 by Wilbur L. Scoville, a pharmacist at Parke Davis & Co. This is the industry standard for measuring the hottness of a capsicum (pepper). Call 1-800-423-9562 or email us at azchilipep@aol.com for quantity wholesale prices!