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 from food. 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. 
 
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.        
 
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 mostMexican-type dishes. It is also in demand for eggs, shellfish and vegetables.
 
Ancho Chili Powder (55,000+hu)      Puebla region, Central Mexico
A dried poblano chili. The most commonly used chili in Mexico. Indispensable for making sauces and molé.        
  
Chipotle Chili Powder (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.
 
Chili 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 dishes.
 
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 properties.
  
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