The scotch bonnet is the Caribbean’s signature chili: a squat, wrinkled, extra-hot pod that carries as much sweetness as it does fire. It’s the pepper behind jerk seasoning, behind most of the island hot sauces worth buying, and behind a heat that arrives a beat …
The Hungarian wax pepper is the chili that fools people. It’s glossy, yellow, and waxy-skinned, so it gets grabbed off the shelf as a mild banana pepper more often than almost any other pepper. Then it bites back. Behind that friendly color sits a genuine …
The serrano is the jalapeño’s hotter, brighter sibling — a small, thin-walled Mexican chili named after the sierras, the mountains of Puebla and Hidalgo where it originated, and a permanent fixture in Mexican kitchens for salsas, pico de gallo, and guacamole. At 10,000 to 23,000 …
The aji limo is one of Peru’s essential kitchen chiles — a small, intensely aromatic pod that carries the bright, citrusy heat behind the country’s national dish, ceviche. It belongs to the Capsicum chinense family, the same fruity, tropical branch as the habanero, but where …
The California chile is the dried, ripened form of the Anaheim pepper — the same familiar chili picked red instead of green, then dried until it turns a deep, leathery brick color. In that form it takes on a whole new personality. Where a fresh …
Even those relatively new to hot peppers know of jalapeño peppers, but what’s interesting is the overall reputation this hot pepper has. Many people think of the jalapeño as a very spicy hot pepper, but in terms of the Scoville scale, the jalapeño is merely mild to moderate.
Most of us pick between grinding and chopping a dried chili based on what’s already sitting in the kitchen drawer. Got a spice grinder? Grind it. Got a sharp knife and ten minutes? Chop it. And that’s fine. Both will get heat and flavor into …
Love that creamy, spicy avocado sauce that you get from your favorite Mexican restaurant? Then you’re going to want Herdez to have a permanent spot in your fridge. It has that comfort food factor mixed with a nice medium fiery punch. Let’s dive into the …
The Big Bomb pepper is an exciting addition to any garden or container, known for its impressive yields, sturdiness, and robust flavor. This medium-hot hybrid pepper stands about two feet tall and produces small, round pods that transition from bright green to vibrant red as …
The Black Scorpion Tongue is an intriguing pepper variety originating from the United States. It’s an ornamental pepper, known for its striking appearance and vibrant color transitions from dark purple to red. It has a heat profile ranging from medium to hot (50,000 to 100,000 …
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