Our three most popular dried peppers together for a cost effective bundle.
Sweet Hungarian paprika has a fruity, sweet pepper flavor without heat - it's not just a pretty garnishing color! The rich earthy taste of this Hungarian sweet paprika is ideal for Eastern European favorites like goulash or chicken paprikash, or sprinkle onto deviled eggs or potato salad. This is very high quality paprika from the Kalocsa region of Hungary bears the name Csemege, or “Exquisite Delicacy.” It earns a 120 ASTA color rating, and has a reputation as the most flavorful of all paprikas. Hungarian sweet paprika is the paprika of choice for such classic dishes as goulash, cabbage rolls, and stuffed bell peppers.
You can almost taste the New Mexican sunshine every time you cook with Chimayo Chili molido, or powder. Don’t miss your chance to be part of the revival of this Chile tradition from the historic town of the same name. Its bold flavor and rich red color is sure to make your next dish the envy of your next get together. Measuring 4000-6000 Scoville units, the Chimayo is only one step down in heat from the famous Chipoltle Pepper but every bit as satisfying. Exquisite in enchiladas, it maintains its heat without being overwhelming. The next time you want to impress, add flour, garlic, Mexican Oregano, water, oil, and salt for an elegant hot sauce. For you or as a gift, Chimayo Chile Powder is an absolute necessity in the well-stocked spice rack.
Cayenne pepper grown with the highest practices of farming, pesticide-free and extremely potent with high levels of capsicum.
Native to the Caribbean, the cayenne pepper is a tropical fruit. It is now also grown in Africa, China, India, Japan, Mexico and here in the States. Cayenne seems high on the heat scale for the average person, but at 40,000 heat units (Scoville) it’s about a 4 or 5 on a scale of 1 to 10.Cayenne will add zest to almost any dish. We suggest working dash to dash; in other words, add a dash and taste, and then repeat until you have the heat level you desire. Great added to chili or curry. Dried and powdered, it produces a powerful heat that can enhance a plethora of foods – in the right amounts! But better than that, an active ingredient called capsaicin gives cayenne and other hot peppers their intensity and is also a powerful pain reliever.Native Americans understood both the culinary and medicinal potency of this ingredient around 9,000 years ago. Cajun and Creole cooks, as well as those in Italy, Mexico and Asia, use it to make their dishes a little – or a lot – spicier, while Korean, Japanese and Chinese healers and Indian Ayurvedic traditions have relied on this ingredient for a number of cures.