We've got a huge range of dried peppers in our webshop. Lots of these peppers are used in Mexican cuisine, but we also have some that are perfect for Asian, Spanish, and South American/Peruvian dishes! The great thing about dried peppers is that they last much longer than fresh ones and are always handy to have in your pantry. Click here to read how to best store your dried peppers. 

How do you use dried peppers?

– Toast your dried peppers in a dry pan over medium heat for about 2 minutes. This releases their essential oils and brings out more flavor. Then, rehydrate the dried peppers with hot water. Let them soak in hot water for 15-20 minutes, then slice or chop them to your desired size.
– Grind the dried peppers into flakes or powder and add them to your dish.

Different varieties

Dried Ancho & Dried Mulato Chiles

Both the Ancho and Mulato are dried versions of the Poblano pepper. The main difference between these two dried Mexican peppers is when they're harvested. Ancho peppers are picked when they're ripe and red, while Mulato peppers stay on the plant even longer, ripening until they're dark red and almost ready to fall off. The dried Ancho has a slightly fruitier flavor compared to the dried Mulato, which has a richer, smokier taste. Both peppers are mildly hot.

Chipotle – Dried and Smoked

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

Dried Chipotle Morita

The Chipotle Morita chili pepper is, just like the chipotle pepper, a dried and smoked red Jalapeño pepper. The biggest difference is that Morita peppers are smoked for a shorter time, which makes their flavor milder and helps them keep their fruity notes. They're super rich in flavor and are widely used in Mexican cuisine. A Jalapeño on the plant starts green, but eventually ripens to a red color if left on long enough. Morita peppers are harvested when they're ripe and dark red. The red Jalapeño is then dried and lightly smoked. This gives them their characteristic mildly spicy, fruity, and slightly smoky flavor.

Dried Guajillo chili

The dried Guajillo has a strong fruity flavor with hints of berries and green tea. It's pretty mild in terms of heat compared to other dried peppers, making it a popular flavor enhancer for many dishes. You'll often find Guajillo as a key ingredient in barbecue sauces, chorizo, and mole.

Dried Pasilla chili

The dried Pasilla peppers boast a mildly spicy, strong, and refined flavor. 'Pasilla' means 'little raisin' in Spanish, which makes perfect sense as it's a dark brown, wrinkled pepper with a raisin-like aroma. This chili offers a rich smoky, earthy taste with a hint of cocoa.

Dried Pasilla de Oaxaca

The Pasilla de Oaxaca is a smoked version of the Pasilla pepper. This chili comes from the Oaxaca region, which is where it gets its name. Traditional Pasilla chilies aren't smoked and have a fruitier flavor than this smoked variety. The Oaxaca is intensely smoky, with hints of tobacco. When cooked, this pepper adds an almost meaty, BBQ-like element to your dish.

Dried Chile de Arbol

The dried Chile de Arbol is a mildly spicy pepper that looks a bit like a mini cayenne pepper. It delivers a short but powerful kick of heat, along with a nutty, almost smoky flavor and a subtle grassy undertone. Its strong, spicy flavor instantly adds a lot of character to any dish.

Dried Cascabel

The dried Cascabel peppers are round peppers with a medium-hot flavor. They have a 'woodsy' and smoky taste, making them a great match for tomatoes or tomatillos in stews, enchiladas, fajitas, salsas, and sauces. This chili is very similar to the Catarina pepper, not just in looks, but also in heat and flavor.

Dried Serrano chili

The dried Serrano chili is a mildly spicy Mexican pepper. Fresh green Serrano peppers are crisp and spicy, but once they've ripened and dried, their flavor changes. The pepper develops a sweet, fruity, and smoky taste because it stays on the plant longer and then gets dried.

Dried Tepin

The dried Tepin peppers, also known as Bird Chile or Chiltepin, are tiny but mighty spicy peppers. Chiltepins pack a powerful flavor with a slight acidity. This pepper comes from Mexico, where its spiciness is described as 'Arrebato,' meaning quick or explosive. That's because these peppers are intensely hot, but the heat also fades quickly. Tepin peppers are widely used in Mexican cuisine, and you'll also find them adding a kick to stews, sauces, and soups in Spanish, Indian, and Asian dishes.

Dried Habanero

The dried Habanero is a super hot pepper. Habaneros have a tropical, fruity, and seriously spicy flavor, making them a great addition to 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 a little spicier and sweeter than its fresh counterpart because the fruit sugars caramelize during the drying process. You can pretty much add this dried pepper to any dish for a fruity and spicy flavor boost.

Dried Rawit

The dried Rawit, also known as Thai pepper, is a small pepper with a hot flavor. It's a popular ingredient in Indonesian and Thai cuisine, often used for making sambals and salsas, as well as in curries or stir-fries.

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 towards the sun or due to its orange/yellow color. The Aji Amarillo is a South American chili pepper, especially popular in Peru and Bolivia. The Aji Mirasol is medium-hot and is especially known for its delicious fruity aromas, reminiscent of a peach. This makes the pepper great in ceviche, salsa verde, or sauces.

Dried Chili Pepper

The dried chili pepper, also known as the 'common' pepper or cayenne pepper, is probably the most widely used pepper around the globe. It has a mildly spicy flavor, so you can use it in any dish.

Dried Ñora Chili

The dried Ñora peppers are rich in flavor and aroma. They're small, round red peppers with a sweet taste. These dark red peppers add flavor to many Spanish dishes and are a key ingredient in Romesco sauce and lots of other sauces.

Dried Sweet Pimientos

The dried Pimientos, also known in Spain as Pimiento Choricero, are flavorful dried Spanish peppers. As the Spanish name suggests, these peppers are used to flavor and color Chorizo. These Spanish Pimientos are traditionally dried. They're similar to dried Ñora peppers, but these Pimientos are a bit sweeter and less spicy.

Besides all these types, we also have the super hot Carolina Reaper, Naga Jolokia & Trinidad Scorpion dried. These peppers are extremely hot.