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Chile heat is both relative and
subjective. Your mileage may vary some from what we've listed here.
But, in
their own, alluring way, they're ALL good, whether mild or hot, even if you can
only nip off a microscopic piece!!!
Please Read This Paragraph Before Ordering!
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TAKE NOTE!!! There are significant price breaks on all dried chiles, powders, and spices at either 5,10, or 25 lb quantities. The quantities that can be ordered through the drop-boxes below are, in most cases, 8oz, 1lb, 5lbs, and 10 lbs. and in some cases, 4 oz. for some of the hotter chiles. There will be cases where we'll have to adjust the shipping cost, but if you want to get an idea of what it will be for yourself before ordering, go to the USPS website, choose either Ground Service or Priority Mail. Use 87121 for the 'from' zip code. Add up the weight of your chiles, adding an additional ONE POUND of weight for box and packaging, and calculate the cost to your zip code. We don't have handling charges. For bulk orders, we may need to adjust shipping a little bit more. |
Click here to email me for bulk pricing on larger quantities than are available in the drop boxes!
DRIED CHILE LISTING
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Some of the chiles grown in South America, Peru, and other countries can be temporarily unavailable until their growing season gets going again, which is late fall/early winter here in the USA. Check back for availability at that time for those particular chiles. In the meantime, there's plenty of other chiles to enjoy! |
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DRIED
CHILE |
HEAT INDEX |
DESCRIPTION |
PRICE 8oz. - 1 lb. |
| Aji Amarillo | 8 | A Peruvian chile. Aji is the general term for chile, and amarillo is the term for yellow. Golden yellow, hot, with a fruity flavor, and berry overtones. From 4-6" long, they'e wrinkled, thin-fleshed, and taper to a point. They're a deep golden/orange color. | |
|
Ancho |
3 | Ancho means 'wide', and they feel heavy for their size. Referred to as Poblano, in it's fresh, green state, the Ancho is commonly used in large quantities and provides a depth of chile flavor without scorching heat. Fruity, aromatic, and some say reminiscent of chocolate. An indispensable ingredient for sauces and moles. | |
| Cascabel | 4 | Cascabel means 'rattle'. It's a cute, small, round chile, with a deep, woodsy flavor. It's used as a flavor and heat accent in salsas, sauces and other dishes. | |
|
Chipotle Morita (Red) ***Also available W/O stems in drop-down box to right*** |
5 | Chipotle isn't actually a type of chile, but a smoking/drying process. Morita means 'little blackberry' in Spanish. It's a dark, reddish purple chile, with a unique, nutty, smokey flavor, and is a jalapeno. | |
| Chipotle Meco (Brown) | 5 | A large, dried, smoked jalapeno, also known as a chile ahumado. It's dull tan, to coffee brown in color, veined and ridged, 2-4" long and about 1" across. Medium thick fleshed, smokey and sweet in flavor, with tobacco and chocolate tones, a Brazilnut finish, and a subtle, deep, rounded heat. Chipotles are widely used in Mexican and Southwestern cooking, mainly in soups, salsas, and sauces. | |
| Costeno Rojo |
6 |
From the Oaxaca and Guerrero regions of Mexico, this chile has an intense, lingering heat. |
|
| De Arbol | 7 | Long, thin, similar to cayenne, a bright brick red color. From the Oaxaca, Jalisco and Nayarit regions of Mexico. Also known as Cola de rata, Rat's Tail or Cow Horn. Known in Mexico as the Birds Beak chile. |
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| De Arbol w/o stems | 7 | Ummm, this would be the same as above but without stems. |
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Dried
Green Chile (Pasado) ***Out of stock*** |
5 | Means, 'chile of the past'. It's fresh roasted, peeled, then dried. Absolutely delicious. A superb substitute if you have no fresh, green chile on hand. |
|
| Guajillo | 5 | Means 'little gourd'. From Mexico, it belongs in the Mirasol family of chiles. It has a delicate, distinctive flavor of rich chocolate and berry, and is smooth, shiny, and reddish brown. Often used to make a paste to rub on meats before cooking. |
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Habanero |
10
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The 'bad boy' of the chile world!!! This is one of the hottest chiles known to man. If you live through the heat, you will find what some describe as a coconut, papaya, berry flavor. And the people who love it, LOVE it!!! |
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| Hungarian Cherry (Smoked) | 5 | A jalapeno that's fully ripened, then smoked. |
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| Japones | 7 | Used by many Mexican restaurants to add pure heat to dishes. Also often seen in Chinese dishes. |
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| Mulato | 2 | Very dark brown, almost black, these chiles lend a smoky, licorice, aromatic flavor to dishes. |
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| Negro Pasilla | 3 | Long, thin, and black, this pasilla has a rich, complex, deep, smoky, herbal, raisin flavor. Used in a variety of dishes, including mole. |
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| Negro Pasilla Pulpa | 3 | Same as the above, but cut in finger-sized strips. |
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| New Mexico Mild | 1 | A clear, sweet, earthy flavor. Eaten at almost every meal in New Mexico!!! |
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| New Mexico Hot | 7 | Nice medium hot, to HOT heat, and wonderfully flavorful. A must for red chile sauce in New Mexico. |
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Onza
Rojo ***Out of stock*** |
5 | A rare Oaxacan chile. A beautiful bright red, thin fleshed, with a mildly sweet flavor. |
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| Pasilla de Oaxaca PLEASE EMAIL FOR AVAILABILITY | 6-7 | A smoked chile grown only in the Oaxaca region of Mexico. it's a shiny mahogany red, with a sharp, lingering heat. | |
| Pequin | 8 | May be the world's smallest chile, but still packs a fiery punch with a complex, smoky, citrus, nutty flavor, whose fire goes out rather quickly. |
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Pulla ***Out of stock*** |
6 | A smaller relative of the Guajillo chile. It's a deep red with a fruity, aromatic taste. Some say it has a hint of licorice. | |
| Serrano Seco | 6-7 |
Dried version of the red serrano, deep orange in color. |
|
| Thai | 8 | An Asian heirloom, of red, fiery-hot peppers. |
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| SweetFreedom Farm Home | Gifts and Notions |
| Planting Information | My Horses and Stories |
| Dried Chile Products | Other Critters on the Farm |
| Herb Information | Spices |
| Agricultural Disclaimer | Recipes |
| Pottery | Powdered Products |