The measure of a great chili goes far
beyond its ability to bring tears to your eyes. Cooking with
chilies is more than heat and spice, chilies should actually draw out
more flavor from food. The heat, flavor and color of chili peppers
can vary greatly from crop to crop. In addition, studies show that
chilies can increase the body's metabolism, which helps to burn
calories, So turn on the heat and enjoy the charm of chilies.
- Here is information regarding the
use, origin and intensity of various chili peppers. Heat Units
(hu) are measured by the amount of volatile oil in the chili pepper
indicated in the guide established by the American Spice Trade
Crushed Habanero (210,000+hu) Yucatan & Caribbean
An intense, fiery acidic heat in the hottest chili in the world!
Used mainly in sauces. A must for the Jamaican Jerk
recipes. GREAT FLAVOR!
- African Devil Chili (120,000+hu) N.W. Africa & Thailand
Also called "birdseye" chilies or "Thai" chilies, known for
being "hot as a live coal"! A major ingredient for Thai
and Vietnamese dishes.
- Diablo Red Chili Powder (80,000+hu) Mexico & S.W. USA
A blend of hot chilies and garlic, this popular condiment is the
basic ingredient of most Mexican-type dishes. It is also
in demand for eggs, shellfish and vegetables.
- Ground Ancho Chili (55,000+hu) Puebla region, Central Mexico
A dried poblano chili. The most commonly used chili in Mexico.
Indispensable for making sauces and molé.
- Diced Jalapeno Chili (50,000+hu) Vera Cruz, Oaxaca & SW USA
Jalapenos can be added to anything you want to "spice up"!
Salsas, stews, soups, breads, sauces and dips.
- Ground Chipotle Chili (50,000+hu) Mexico
A large, dried, smoked jalapeno. Medium thick, smoky and sweet
in flavor with tobacco and chocolate tones with a subtle, deep
rounded heat. Mainly used in soups, salsas and sauces.