Anchos Chipotle Habaero Chiles Jalapeno Pepper Mole' Blend New Mexico Chili Pasilla Negro Serrano Smoked Paprika Smoked Mesquite Cajun Spice Thai Spice
Thai
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Ancho is a dried Poblano Pepper and often is mislabeled as a Pasilla or Mulato pepper, and the drying process gives the chile sweet and mild fruit flavors of dried plum and raisin with tones of coffee, licorice, and tobacco. Use these chiles in sauces and mole's. Dried Ancho has a dark, brick red to mahogany color and ranges from 2 to 4 on a heat scale of 1 to 10.
Quantity
Chipotle are red jalpenos, first smoked, then dried. This gives them a unique, medium - hot smokey flavor which is popular in many Southwestern dishes. Add to any recipe calling for chile peppers, like enchilada sauces, chili, stews, and salsas. Consider the Chipotle a 6.5 on a scale of 1-10.
Habanero chiles (Capsicum Annuum) are the hottest chile. Behind the heat is a fruity flavor that makes these chiles a wonderful way to spark up a Tortilla soup and other Mexican recipes. Careful, VERY HOT!
Jalapeno pepper is a thick fleshed pepper with a hot green vegetable flavor, and is the most widely used chile pepper in the United States. If left on the vine to mature the Jalapeno will turn red. Add Jalapeno Powder to any recipe calling for Chile Peppers, like enchilada sauces, chili, stews, and salsas. Jalapeno would be about a 6.5. on a 1-10 scale.
Mole' blend, from the Nahuatl molli, meaning 'concoction' of sesame seed, ancho and pasilla peppers, cinnamon and chocolate, mole' is a rich sauce usually served with poultry. Red mole' is both sweet and hot and adds a hint of dark red color and flavor to authentic Mexican dishes.
New Mexico Chiles are elongated, tapered, and the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries, and commonly used in Red Mexican (enchilada) or Southwestern sauces. This chile ranges from 2-4 on a heat scale of 1 to 10.
Pasilla Negro (Capsicum AnnuumCap) powder is 100 pure to provide an authentic flavor. The color is a dark, purplish-black, similar to the color of an eggplant or raisin. This thin fleshed chile has a berry flavor with herbaceous tones. 'Pasilla' comes from the word pasa which means little black raisin. Pasilla Negros combined with the Ancho and Guajillo form the Holy Trinity of chiles used to prepare the traditional mole sauces. This is a medium hot chile, 3 to 5 on the heat scale.
The Serrano Chile has a very hot, savory flavor. Once the chile is matured, it is scarlet red in color. The Dried Serrano is primarily used in sauces. Add the serrano to any sauce in which an authentic, hot chile flavoring is desired. This chile ranges from 4-7 on a heat scale of 1 to 10.
Smoked Paprika (either Sweet, or Bittersweet) is made by first drying and then grinding Red Peppers (Pimientos) into a fine powder. The unique flavor of smoked Paprika is created by drying them in an oak wood oven. The bittersweet (agridulce) quality is derived from an elongated type of Pimiento that is neither hot nor mild. Paprika lends a rich reddish color to your favorite dishes, and is recommended as a flavoring in sauces and soups.
Mesquite - Sweet and smoky, this blend is perfect with barbeque sauce or on chicken. The flavors can be used to complement soups, sauces, and marinades where a mesquite smoke flavor is desired.
Cajun Spice: Now a main-stay in American kitchens. The flavor combination is perfect for seasoning almost anything. To blacken meats, simply rub the meat with a tiny bit of oil and then dredge the meat in the seasoning. Pan-sear the seasoned meat in a pre-heated pan.
Thai Spice: This spice combination gives you that great fresh flavor found in so many Thai dishes. Spicy hot with a fresh lime contrast, Thai Spice can be used in coconut milk curries (both red and green) for developing a wonderful Thai taste.