Dried Chile Peppers

Spicy • Vibrant • Flavorful

Culinary Farms authentic regional dried chile (chili) peppers are pure and characteristically pungent. These capsicum ingredients are unblended and dried from authentic fresh chiles without the application of sulfites.

We pay particular attention to sourcing and supplying the best quality products. This is the critical difference in our line of dried chiles in various cuts and grinds. We consistently monitor our suppliers in Mexico, New Mexico, Peru, and India. The chiles we provide are pure, unadulterated, and give reliable pungency, particle size, and optimum quality. Now steam-treated or irradiated, and in various formats.

Our chilies are available in flakes, ground, pastes, purees, and craft smoked.

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Mexican Chile Peppers

Mild, sweet, fruity flavor with hints of licorice, coffee, dried plum, and raisin.

Indispensable for sauces and moles.

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Mild chile flavor with a lovely sweet note, somewhat like a pungent red bell pepper.

Traditionally accompanies soups and mole. Popular in Western Mexico, especially Jalisco, in fresh salsas.

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Very hot, often used to make cayenne pepper seasoning and in sauces.

Distinctive smoky, grassy flavor with acidic heat, good in salsa and as a spice with fruit.

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Hot, smoky, sweet flavor, wonderfully complex, with chocolate and tobacco overtones.

Widely used in southwestern cooking. Great addition to beans, stews, salad dressings, grilled chicken and sauces.

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Medium heat with sweet overtones and a subtle spicy, earthy flavor.

A favorite in Mexico for soups, sauces and corn dishes.

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Intense, fiery, acidic heat with tropical fruit tones.

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Medium to strong heat with a sweet, earthy but bright flavor.

Green Jalapeños are known as America’s favorite chile.

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AKA Chile Negro. The Pasilla Chile has a rich, smoky flavor with slight raisin and berry overtones and a touch of chocolate. Mild to medium heat.

A traditional component in mole sauce and excellent in red enchilada sauce, meat stews and seafood. 

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Serrano peppers are one of the most flavorful chiles. They are hot and have a sweet, earthy but bright flavor.

Use to add flavor and heat to salsas and black bean dishes.

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Peruvian Chile Peppers

Bright yellow to orange chili pepper with medium heat. Notes of tropical fruit and citrus.

Use in light-colored chili sauces, dressings or chicken soup.

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Deep red to burgundy chili pepper. Complexity of flavor with notes of berry. Registers hot on the front and then dissipates.

Use in applications where a mild chili with full flavor is needed, such as salads, soups, “sweet-heat” fruit and chocolate, and cocktails.

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Orange to mustard yellow color. Spicy chili pepper that is sweet up front with a grassy, fresh flavor. Notes of fresh bell pepper, tomato and fruit.Use anywhere intense heat is needed – adds complexity of flavor in sauces, condiments, poultry, and meat.

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U.S. Chile Peppers

California Anaheim chiles are very mild. When dried, the deep red chile turns dark burgundy. These chiles are slightly sweet – similar to a bell pepper but with a touch of heat.

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Grown in the Hatch Valley region of New Mexico, these chiles are lightly pungent – similar to an onion or garlic – with a subtly sweet, spicy, crisp, and smoky taste.

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Indian Chili Peppers

High heat chili pepper with a medium red color.

Use in popcorn seasoning, fish dishes, roasted nuts, and chocolate desserts. 

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One of the hottest peppers in the world. Has a very fruity flavor.

Use in hot sauces, BBQ sauces, chutneys, or nacho-flavor snacks.

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Very mild, deep red chili pepper. Adds a vibrant red color to any dish, along with just a hint of heat.

Use in curries, tomato sauce, and marinades.

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