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Anaheim (pronounced AN-uh-hym) Chile Peppers are among the most popular and commonly available chiles in the United States.
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It is the perfect stuffing pepper, use it raw in salads for an added color and when sautéed, this pepper will absorb the flavors.
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Boniato may be baked, boiled, roasted, fried, steamed, or sautéed.
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Cactus Leaves or Nopales (noh-POH-lays) are leaves which stem from the large Mexican cactus nopal.
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Salsas, Chile Rellenos, Moles, Enchiladas... so many tasty dishes to choose from when you have fresh and dried chiles at your fingertips!
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The Chilaca Chile is long and narrow, dark to blackish-green chile with a shiny surface formed by undulating vertical ridges.
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Certainly a heartier variety than regular celery, Chinese Celery has long been considered a staple in China and an aid to good digestion.
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Cilantro’s hardy flavor makes it a favorite of Latin, Asian, Indian and Caribbean cooking.
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Picked at an immature stage, the Cubanelle Chiles are yellow and has a sweet hot flavor varying from warm to moderately hot.
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Full-bodied, but mild; used to flavor salsas, dips, and mole sauces.
Chile Temperature Scale: 3-5
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Hatch chile peppers, grown exclusively in the Mesilla Valley near Hatch,
New Mexico, are considered to be some of the most flavorful peppers in
the world.
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These chiles have been smoked-dried in a traditional slow cook process
that produces a sharp, lingering heat with an intense spicy flavor.
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This orange and red chile has a light, sweet and somewhat nutty flavor.
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Savina Ruby Hots are the dried version of the famed Habanero chile pepper.
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Thyme (pronounced "time") is a fragrant, culinary herb that is used frequently in Mediterranean and French cuisines.
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Vegetables
