Crushed New Mexico red chile adds a distinctive flavor to salsas, soups and rubs. Dried red chile pod ground to a crushed form are used to make chile con carne or red chile enchiladas.

Chile Cascabel looks like a reddish-brown bell and rattles (its name literally means “rattle”) when you shake it. This chile is a favorite for sauces and soups.

Meaning “tree-like”, the de Arbol is a member of the cayenne family. This bright, red, long pointed pepper is a popular ingredient in sauce.

The Guajillo is related to the Pulla and slightly spicier than the Ancho. Delicious with seafood, great for making sauces, and popular in salsas (try it with tomatillos for a mild, tasty salsa).

Sometimes incorrectly referred to as the Pasilla, the Mulato is actually a type of dried Poblano. A bit smokier than the Ancho but without the depth of flavor.

Like the ancho, the Mulato is a type of dried poblano, and combined with the ancho and negro chiles, the mulato is an essential ingredient in making the classic mole sauce. 

Often referred to simply as chile Pasilla or Pasilla Negro, this extremely long and wrinkled pod is black in color.  In Spanish, Pasa means raisin.  Chile Negro means black chile.  The gentle full bodied flavor of the Chile Negro is invaluable for making sauces and mole.

Named after Jalapa state in Veracruz Mexico, the Jalapeño is one of the most popular chiles around. It’s widely available fresh but our powder is a quick and easy way to add flavor to almost every dish – including ice cream!