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Chili Peppers
Chili peppers are capsicums, in the same family as bell peppers and paprika pods. They range in flavor from rich and sweet, to fiery hot. A combination of both sweet (ancho) and hot (dundicut, chipotle, and jalapeno) chili peppers are used in Mexican cooking for full-flavored, spicy chili, and other dishes. For Chinese cooking, tien tsin peppers are most common, and in Indian cooking sanaam and dundicut peppers are used, along with a variety of spices. The important thing to Chili peppers are capsicums, in the same family as bell peppers and paprika pods. They range in flavor from rich and sweet, to fiery hot. A combination of both sweet (ancho) and hot (dundicut, chipotle, and jalapeņo) chili peppers are used remember is to combine the heat of chili peppers with other spices, so the finished dish will have a full-bodied flavor. Since chili peppers are dried vegetables, they will keep best if stored in the refrigerator, especially during the summer.

Pepper Heat Ratings in Scoville Units
Piquin................. 70,000 Jalapeno............................................... 25,000
Tien Tsin............ 60,000 Crushed Red Pepper (California)........ 20,000
Dundicut............. 60,000 Chipotle Pepper.................................. 15,000
Crushed Pakistan 40,000 Cascabel Pepper................................. 11,000
Sanaam............... 40,000 Aleppo Pepper.................................... 10,000
Cayenne.............. 40,000 Guajillo Pepper...................................   6,000
Arbol.................... 35,000 Ancho Pepper.....................................   3,000

 
Aleppo Pepper Turkish crushed chili similar (but a bit spicier) to Ancho chili. Sprinkle on meats, deviled eggs and salads
Sanaam Chili Peppers   thin, flat 3"-5" deep red pods, traditional for Indian cooking
Tien Tsin Chili Peppers   very hot, bright red, 1"-2" Chinese pods
Piquin Chili Peppers  small, fiery hot Mexican chilies.  The hottest chili pepper we carry.
Arbol Chili Peppers   slim, beautiful, curved 3"-5" bright red Mexican pods, close to Cayenne in heat and flavor
Cayenne Red Pepper Powder   has the power to make any dish fiery hot, but also has subtle flavor-enhancing qualitiy
Dundicut Peppers   the traditional hot pepper of Pakistan, similar in flavor and appearance to Scotch bonnet peppers
Ancho Chili Peppers   both ground and whole, sweet, rich peppers with very little heat
Crushed Red Peppers   great for pizza, tacos, spaghetti, omelets and beans
Chipotle Peppers    throughout Mexico, they are regarded as a versatile and necessary addition to many dishes   
Jalapeño Peppers   hotter than cayenne pepper, but the heat leaves your mouth sooner
Cascabel Peppers   shell has low-medium heat while whole pepper is a bit hotter
Guajillo Peppers   not hot but rich, smoky and complex