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a pinch or pack of perfect spices...

Aleppo Pepper

This sweet and sharp chile from the Aleppo region of Syria has a moderate heat that doesn’t overpower it’s fruity flavor. Some dishes use only this chile as a seasoning because the complexity can stand alone. An all around favorite because it brings out the best in everything from fish and vegetables to tenderloin.

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ORIGIN: Syria


Price: $3.00/oz
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Ancho Chile

Ancho means ‘wide’, its flat heart shape creating one of the largest chiles, a dried Poblano. It is sweet, with hints of raisin and plum. The ancho is one of the most commonly used chiles in Mexico and is a basic ingredient for making many Mexican style sauces. The ancho, along with the mulato and pasilla form the “holy trinity”of chiles used to make traditional Mexican mole sauces.

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ORIGIN: Mexico


Price: $2.75/oz
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Arbol Chile

Named in reference to the woody stems attached to the pod. The Spanish translation of the name means “treelike.” This chile, which is related to the cayenne and pequin, has a rich red color and a thin flesh. They are hot, slender, tubular peppers, about 2 to 3 inches long, and bright green when immature, turning a bright red at maturity. They are most commonly found dried.

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ORIGIN: China


Price: $2.50/oz
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Bell Peppers

Price: $2.50/oz
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Bird’s Eye Chile

This organic bird’s eye chile is small but packs quite a lot of heat. At one time it was even listed as the hottest chili in the Guinness Book of World Records but other hotter varieties of chili have since been identified. It’s what gives local dishes such as bicol express their fiery zing. It is also used to flavor vinegar.

Price: $6.50/oz
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California Chile

The California is a beautiful russet red, translucent, thin-walled dried chile, measuring between 10-15 cm in length and between 2.5-3.25 cm in width. Most chiles grow hanging downwards (pendant).

Price: $2.50/oz
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Cascabel Chile

Cascabel means “rattle” in Spanish as the seeds shake about freely in this spherical chile. With its low heat level and tangy flavor the cascabel works well when combined with its spicier cousins. Try it in bean soups or puree with tomatillos for a tangy green salsa.

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ORIGIN: Mexico


Price: $2.50/oz
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Cayenne Chile, Extra Hot

A wonderfully fresh version of the common chile used in everything from curries to chutneys. This is a clean heat than can intensify flavors much like salt or lemon. An interesting twist is to dust this over papaya or mango in the Caribbean tradition. The African source of the cayenne creates a classic flavor profile but with more than double the heat of the Indian. A must for Cajun and Creole dishes.

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ORIGIN: India/Africa


Price: $1.75/oz
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Cayenne Chile, Hot

A wonderfully fresh version of the common chile used in everything from curries to chutneys. This is a clean heat than can intensify flavors much like salt or lemon. An interesting twist is to dust this over papaya or mango in the Caribbean tradition. The African source of the cayenne creates a classic flavor profile but with more than double the heat of the Indian. A must for Cajun and Creole dishes.

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ORIGIN: India/Africa


Price: $1.75/oz
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Cayenne Chile, Mild

A wonderfully fresh version of the common chile used in everything from curries to chutneys. This is a clean heat than can intensify flavors much like salt or lemon. An interesting twist is to dust this over papaya or mango in the Caribbean tradition. The African source of the cayenne creates a classic flavor profile but with more than double the heat of the Indian. A must for Cajun and Creole dishes.

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ORIGIN: India/Africa


Price: $1.75/oz
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Chile Blend

A unique combination of seven chiles:  hot, sweet and smoky blend that can be added to any dish

Price: $3.50/oz
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Chile Powder

Our version of a traditional chili powder but better! Made with freshly ground cumin, Mexican oregano and New Mexico, pulla and/or guajillo chiles.

Price: $3.00/oz
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Chipotle Chile

Chipotle are simply a smoked jalapeno, but you will find nothing simple about their flavor. With a winning combination of heat and smoky flavor, it is easy to see why they have become such a widely used ingredient in contemporary cuisine. Added to soups and chili they impart a belly warming heat and will stand up to beef, chicken or pork.

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ORIGIN: Mexico


Price: $2.75/oz
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Ghost Pepper – Bhut Jolokia (10 pods)

The Ghost Pepper, also known as Bhut Jolokia, is one of the hottest chiles in the world, many times hotter than a habanero. Just one of these ridiculous chiles is enough to add heat to several pots of soup or stew. Use Ghost Peppers carefully! 900,000 to 1,500,000 SCO units!

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Price is not per ounce but for 5 chile peppers.


Price: $5.00/oz
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Guajillo Chile

A beautiful russet red, translucent, thin-walled dried chile. Its delicate flavor makes it a favorite, especially for coloring, in all forms of New World cooking. A base for rich chili con carne and classic Tex-Mex cuisine.

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ORIGIN: Mexico


Price: $2.75/oz
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Jalapeno, Dried

Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from mildly hot to very hot. Jalapeños are quite popular because they’re so easily seeded (the seeds and veins are extremely hot). In their dried form, jalapeños are known as chipotles.

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ORIGIN: California


Price: $2.75/oz
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Japones Chile

These versatile chiles are generally used in Chinese cookery. Japones have a dry, tip-of-the-tongue heat that make them perfect for your kung pao, General Tso-style creations. This chile is similar in appearance to the de arbol. Though the walls of the japones are thicker.

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ORIGIN: China


Price: $2.50/oz
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Marash Pepper

The flavor resembles somewhat like sweet roasted peppers. It also has a nice level of heat. It can be added to soups and stews. It makes a great addition to Mexican chili or any kind of meat dish. Very hard to find, this pepper only grows in a region that once was shared by Turks and Armenians called Marash.

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ORIGIN: Turkey


Price: $3.00/oz
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Morita Chile

In Spanish Chile morita means small blackberry pepper. The morita peppers are smoked jalapenos like the chipotle peppers, the difference is that the morita is often made from a smaller variety of ripe red jalapeno. Just crush a few and add to soups, Mexican food dishes, and sauces.

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ORIGIN: Mexico


Price: $2.50/oz
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Paprika, Hot Hungarian

Most of us associate Hungarian paprika as a simple means to add a dash of color to eggs, poultry, fish or meat. But it adds flavor as well. Mix the paprika with a little oil to act as an agent to transfer flavor, and help prevent the spice from burning during cooking. We recommend gently heating the spice in oil to release the flavor as you cook your dish.

Price: $4.50/oz
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Paprika, Spanish Smoked

Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.

You’ll sometimes see it called pimenton, smoked pimenton, sweet paprika, Spanish paprika, or any variation of those names, but you can always recognize this spice by its deep red color and powerful smoky aroma. Unless the packaging indicates otherwise, it’s not typically a hot spice – in actuality, the spice itself is quite mild and sweet.

When using smoked paprika, a little goes a long way with this spice and the smokiness can sometimes get a little overpowering if you use too much. When experimenting with it in a new dish, start off with a half teaspoon and work your way up from there.

The real draw with this spice is the smoky quality. Even just a little bit adds an incredibly seductive smoky flavor and aroma to any dish. Traditionally, it’s used in making chorizo sausage and many paella recipes. We also like it in stews, with potatoes, in dry rubs for any meat, and in egg dishes.

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ORIGIN: Spain


Price: $3.50/oz
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Paprika, Sweet Smoked

The smoked varieties of paprika are made traditionally by drying ripe, freshly harvested fruits in low-lying, adobe smoke houses gently heated by smoking grills fired with slow-burning oak wood. In home cooking sweet paprika is the mandatory ingredient which gives Hungarian goulashes characteristic color and flavor. Paprika complements chicken, veal and pork casseroles, egg dishes when used as a garnish, sauces, meat loaf, and barbecued and roast meats when sprinkled on before cooking.

Price: $3.50/oz
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Pasilla Chile

Used in tamales and quesadillas, and can be interchanged with the poblano in many instances. In Spanish, pasilla means little raisin, and this pepper is so named because of its deep black color and raisin like aroma. It is mild with a smoky flavor.

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ORIGIN: Mexico


Price: $2.50/oz
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Pasilla Negro Chile

Negro is an elongated, flat chile, measuring 6 inches long and 1 1/2 inches wide. The pasilla’s wrinkled body curves into an arc. The color of this pepper is dark purple-black; similar to the color of an Eggplant or a Raisin. This thin fleshed chile has a berry flavor with herbaceous tones. Use it in traditional Mexican recipes. Be adventurous and add it to meat loaf, beef stew or corn chowder. Great in sauces, salsa and soups. This chile is a flavorful ingredient for cream sauce dishes.

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ORIGIN: Mexico


Price: $2.50/oz
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Pequin Chile

Its name means small, and refers to the tiniest chiles – which are usually among the hottest. There are many varieties, some round and some conical. Others are called Bravo, Mosquito, Pequeno, Turkey Pepper, Grove Pepper, and Pring-kee-new, Birds Eye, Chilpequin and Chiltipiquin.

Price: $4.50/oz
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Pulla Chile

This is similar to the guajillo chile, only smaller and more potent. It has a fruity flavor that’s good in stews, soups, dips, chutneys, casseroles, cooked vegetables, use as a seasoning for salsas and sauces. Add flavor to breakfast burritos, tortilla soup and to fish entrees.

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ORIGIN: Mexico


Price: $2.50/oz
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Tepin Chile

Chiltepin, also called chile tepin, is a wild chili pepper that grows in parts of Mexico, Arizona, Texas, and New Mexico. It is sometimes called the “mother of all peppers,” because it is thought to be the oldest form in the Capsicum annuum species.The Wild Chile Botanical Area in the Coronado National Forest near Tucson, Arizona, has the largest population of chiltepin peppers north of Mexico. This pepper is also the state native pepper of Texas. Tepin peppers, nicknamed “bird’s eye” peppers, rank high in heat level. Some chile enthusiasts argue that the Tepin is hotter than the habanero or Red Savina habañero pepper. This pepper is round or slightly oval and about 3/8 inch in width. “Tepin” comes from the Nahuatl Mexican word meaning “flea” because of its smallness. In 1995, Texans named the Jalapeño pepper the official pepper of the state of Texas, but just two years later, the Tepin took reign as the official native pepper of Texas.Tepins can be extremely hot, measuring between 100,000 and 250,000 Scoville Units. In Mexico, the heat of the Chiltepine is called arrebatado (“rapid” or “violent”), which implies that although the heat is intense, it diminishes quickly.

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ORIGIN: China


Price: $10.00/oz
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Urfa Biber

Urfa Biber is a unique chile with a smoky, ‘raisin-like’ taste, mild heat with a lasting build. Traditionally used in meat dishes and yogurt sauces, but try it sprinkled on steamed vegetables for an added kick. Because of its fruity overtones, it is becoming popular in to use in sweet dishes in North America, in everything from hot chocolate to ice cream!

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ORIGIN: Turkey


Price: $3.25/oz
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