Gourmet Guide to Chili Peppers
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
The heat, flavor and color of chili peppers can vary greatly from crop to crop, so
at Flavorbank we carefully select our peppers with a keen eye and a discerning hand.
Our chili peppers deliver the flavor and intensity you expect. 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.
This page gives 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 Association.
Jalapenos can be added to anything you
want to "spice up"! Salsas, stews, soups, breads, sauces and
A blend of hot chilies and garlic,
this popular condiment is the basic ingredient of mostMexican-type dishes. It is also in demand for eggs, shellfish and
A dried poblano chili. The most
commonly used chili in Mexico. Indispensable for making sauces and molé.
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.
Seasoning (80,000+hu) A blend of ground hot red chiles,
garlic, salt, oregano, cumin, coriander, allspice and cloves. This popular chili seasoning blend contains
all the basic ingredients of most flavorful Chili recipes and many Mexican-type
Cayenne Pepper (90,000+hu) A blend of ground hot red
chiles. This popular condiment is a basic ingredient of most Mexican-type dishes. High in vitamins
and antioxidants, is believed to have numerous health benefits and medicinal