The Freshest Ideas in Produce
Ripened and dried California chiles with a full-bodied flavor. Chile Temperature Scale: (2-4)
Best suited for poultry and meats.
Full-bodied, but mild; used to flavor salsas, dips, and mole sauces. Chile Temperature Scale: (3-5)
Flavorful and smoky with an acidic bite, used primarily for sauces and soups. Chile Temperature Scale: (4)
Dried, smoked Jalapeno chiles, Melissa's Chipotle Chiles add a great, distinct flavor to any dish. Chile Temperature Scale: (5-6)
Hot & spicy, used most often in stir-fries and other Asian recipes. Chile Temperature Scale: (7-8)
Adds a slightly bold-yet-sweet note to marinades, salsas, sauces, and bean dishes. Chile Temperature Scale: (2-4)
Estimated to be 30-50 times hotter than the Jalapeno! Wonderful in marinades. Chile Temperature Scale: (10.5!)
This chile is very flavorful and spicy with a medium-high heat. Try them sparingly in Asian dishes, especially stir-fries, for a little "kick" to your meal. Chile Temperature Scale: (6-8)
Imparting a hot, full-bodied flavor to any dish. Can be ground into powder. Chile Temperature Scale: (3-5)
These small chiles pack a big punch with their searing heat! They are usually crushed and sprinkled as a garnish.
The wild parent of chile pequin, tepin possesses a quick, but intense burn.
Easy, tasty and convenient for use in salads, pastas, pizza and more.
Grown wild, morel mushrooms are delicious in soups and sauces.
You'll love this savory, earthy blend of porcini, chanterelle, shiitake, and oyster mushrooms.
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P.O. Box 514599, Los Angeles, California 90051(800) 588-0151