We have an extensive assortment of dried chilies in our web shop. Many of these peppers are used in Mexican cuisine, but also peppers that are perfect for Asian, Spanish and South American/Peruvian dishes! The advantage of dried chilies is they keep a lot longer than the fresh ones and are always handy to have in the pantry. Click here to read the best way to store dried peppers. 

How do you use the dried chilies?

- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder and add them to your dish.

Different types

Dried chile Ancho & dried chile Mulato

The Ancho and Mulato are both dried varieties of the Poblano. The difference between the two dried Mexican peppers is the time of harvest. Ancho peppers are picked when they are harvest ripe and red, while the Mulato peppers ripen on the plant even longer until they are dark red and almost fall off the plant. The dried Ancho is slightly fruitier in flavor compared to the dried Mulato which has a riper and smokier flavor, both peppers are mildly hot.

Chipotle - dried and smoked

A Chipotle is a dried and smoked red Jalapeño pepper. They are known for their spicy, sweet and smoky smell and taste. Because the Jalapeños are fully ripened they have extra flavor and are sweeter than the fresh green Jalapeño peppers.

Dried Chipotle Morita

The Chipotle Morita chili pepper, like the chipotle pepper, is a dried and smoked red Jalapeño pepper. The main difference is that the Morita pepper has not been smoked as long, making them softer in flavor and retaining their fruity taste. They are very rich in flavor and are widely used in Mexican cuisine. The Jalapeño hanging on the plant starts out green in color at first, but eventually they ripen to a red color if they hang on the plant long enough. Morita peppers are harvested when they are ripe and dark red in color. The red Jalapeño are then dried and lightly smoked. And as a result are known for their mildly spicy, fruity and hint of smoky flavor.

Dried chile Guajillo

The dried Guajillo has a strong fruity flavor with a tendency toward berry/green tea. The Guajillo has a mild flavor in terms of hotness compared to other dried peppers. This makes it a common seasoning for many dishes. For example, the Guajillo is a key ingredient in barbecue sauces, chorizo & mole.

Dried chile Pasilla

The dried Pasilla pepper has a mildly spicy, strong and refined flavor. 'Pasilla' is Spanish for 'raisin', this is because it is a dark brown, wrinkled pepper with a raisin-like aroma. The chili pepper has a rich smoky, earthy flavor with a hint of cocoa.

Dried Pasilla de Oaxaca

The Pasilla de Oaxaca is a smoked variety of the Pasilla pepper. The pepper originated in the region of Oaxaca, hence the name. Traditional Pasilla chili peppers are not smoked and have a fruitier flavor than this smoked variety. The Oaxaca is intensely smoky, with hints of tobacco. When cooked with it, the pepper adds an almost meaty/bbq element to the dish.

Dried chile de arbol

The dried chile de Arbol is a mildly spicy pepper, similar in shape to a mini-cayenne pepper. It is a pepper with a short and powerful spiciness, in addition it has a hint of nuttiness, almost smoky in flavor, along with a slight grassy undertone. Because of its strong spicy flavor, it immediately gives a dish a lot of flavor.

Dried Cascabel

Dried Cascabel peppers are round peppers with a medium-hot flavor. The peppers have a "woodsy" and smoky flavor. This makes them go well with tomatoes or tomatillos in stews, enchiladas, fajitas, salsas and sauces. The chili is very similar to the Catarina pepper, not only in appearance, but the peppers also both have about the same spiciness and flavor.

Dried chile Serrano

The dried chile Serrano is a mildly spicy Mexican pepper. Fresh, green Serrano peppers are crisp and tangy, but once aged and dried, the pepper's flavor changes. The pepper takes on a sweet, fruity and smoky flavor. This is because the pepper hangs on the plant longer and is dried.

Dried Tepin

The dried Tepin peppers, also known as Bird Chile or Chiltepin, are very small spicy peppers. Chiltepin are powerful in flavor with a slight acidity. The pepper comes from Mexico, where they describe the spiciness as "Arrebato," meaning fast or explosive. This is because the peppers are intensely spicy, but the heat also dissipates quickly. Tepin peppers are widely used in Mexican cuisine, but are also added to stews, sauces and soups in Spanish, Indian and Asian cuisine.

Dried Habanero

The dried Habanero is a very sharp pepper. The Habanero has a tropical, fruity but also very spicy flavor therefore this is a pepper that can be used in many dishes.

Dried Madame Jeanette

The dried Madame Jeanette, also known as Lemon habanero is a spicy, fruity and aromatic pepper. The dried Madame Jeanette is even slightly spicier and sweeter than the fresh pepper. This is because during the drying process the fruit sugars are caramelized. The dried pepper can actually be added to any dish for a fruity and spicy flavor addition.

Dried Rawit

The dried Rawit, also known as Thai pepper, is a small pepper with a hot taste. The pepper is a well-known product in Indonesian and Thai cuisine and is often used to make sambals and salsas, as well as in curries or wok dishes.

Aji Mirasol / Dried Aji Amarillo

The Aji Mirasol is the dried version of the Aji Amarillo. Mirasol means "looking at the sun" in Spanish, possibly because the pepper grows toward the sun or because of its orange/yellow color. The Aji Amarillo is a South American chili pepper that is especially popular in Peru and Bolivia. The Aji Mirasol is medium hot and is best known for its delicious fruity aromas, reminiscent of a peach. This makes the pepper delicious in cheviche, salsa verde or sauces.

Dried Spanish Chili / Cayenne

The dried chili pepper, also known as the "regular" pepper or cayenne pepper, is perhaps the pepper most commonly used worldwide. The pepper has a mildly hot flavor, allowing it to be incorporated into any dish.

Dried chile Ñora

The dried Ñora peppers are rich in flavor and aroma. It is a small round red pepper with a sweet taste. This dark red bell pepper adds flavor to many Spanish dishes and is an essential ingredient in a Romesco sauce and in many other sauces.

Dried Sweet Pimientos

The dried Pimientos, also known in Spain as Pimiento Choricero, is a flavorful dried Spanish pepper. As its Spanish name suggests, this pepper is used in flavoring and coloring Chorizo. These Spanish Pimientos are dried in the traditional way. It is a pepper similar to the dried Ñora pepper, but these Pimientos are slightly sweeter and less spicy in flavor.

In addition to all these varieties, we also have the super hot Carolina Reaper, Naga Jolokia & Trinidad Scorpion dried. These peppers are extremely hot.