Freshly ground chiles are essential to any spice cabinet. Here is a round up of our all-time favorites. We've included Spanish smoked paprika, Turkish Maras chili flakes, organic cayenne powder, & freshly ground Mexican pasilla & ancho chili powders, which make up the base of our freshly ground chili powder blend. Our whole chiles are toasted & freshly ground in house weekly.
Considered the national spice of Hungary, paprika is ubiquitous in Hungarian cuisine – from paprikash to cabbage rolls. Unlike Spanish pimenton, which is smoked over wood, Hungarian paprika is slow dried before freshly ground for a rich, sweet flavor. To maximize flavor, heat in oil before using on deviled eggs, potato salad, or in Hungarian recipes!
Spanish conquistadors brought these red ripened peppers back from Mexico in the 16th century as a gift for the king and queen of Spain. They have grown throughout La Vera, Spain, ever since. They are harvested and dried on racks, stretched over smoldering fires made from local oak, then stone ground. The best way to get maximum flavor is to heat in oil before using. We love this in deviled eggs, potato salad, roasted potatoes, and meat braises.
This New Mexico green chile powder is made from New Mexican chiles. New Mexico is known for its green chile enchiladas, rellenos, chile con carne, and green chile cheeseburgers. We use this powder to make a paste for sauces or a rub for roasted pork or chicken. We also love getting creative and making hatch chile cornbread, sweet potato hatch, and more!
These Turkish marash pepper flakes sit right next to the salt and pepper in much of Turkey and the Mediterranean. And chefs in some of the world's most famous restaurants use these crushed chili pepper flakes for a fruity, earthy, medium heat. Add at the end of a recipe to give a nice pop of heat to spicy tomato sauces, lamb and chicken rubs, or in a bread dip mixed with olive oil.
Back in the day, when a pepper was unusually hot, it was given the name "cayenne", the town where these peppers originated, in French Guiana off the northeast coast of South America. Cayenne peppers have a high concentration of capsaicin – the substance that causes their fiery hot sensation. This organic cayenne pepper ranks in at 90,000 Scoville heat units and will most certainly add a lot of heat in small doses, but it can also subtly enhance other flavors. We love a pinch of this mixed into green smoothies, scrambled eggs, curries, salad dressings, and plenty more!
Pasilla chiles are ubiquitous in Mexican cuisine, having a mild heat and an earthy, raisin & licorice flavor. Pasilla chiles form the core base of traditional moles, along with ancho and mulato chiles, and are also delicious in chili, salsa, slow cooked roasts, sauces, and glazes.