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.
Crushed
Habanero (210,000+hu)
Yucatan & Caribbean
An intense, fiery acidic heat in the hottest
chili in the world! Used mainly in sauces. A
must for the Jamaican Jerk recipes. GREAT
FLAVOR!
African Devil
Chili (120,000+hu)
N.W. Africa & Thailand
Also called "birdseye" chilies or "Thai"
chilies, known for being "hot as a live coal"! A
major ingredient for Thai and Vietnamese
dishes.
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
most Mexican-type dishes. It is also in demand
for eggs, shellfish and vegetables.
Ground Ancho
Chili (55,000+hu)
Puebla region, Central
Mexico
A dried poblano chili. The most commonly
used chili in Mexico. Indispensable for making
sauces and molé.
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.
Ground
Chipotle Chili (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.
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