Dried Chile Peppers Category

This reddish-brown dried chili is fruity, mild, and a little smoky.

These mild, dried poblano peppers have a sweet, fruity flavor and are a staple in Mexican cuisine. They're brownish-black and wrinkled, and commonly used in adobos, moles, salsas, and various sauces.

These are dried Anaheim chiles, and very mild.

These are nicknamed rattle chiles because the seeds rattle when you shake them. They're a rich brown color and moderately hot.

This medium-hot Mexican chili is used to make tamales, marinades, stews and soups. It's got a fruity flavor with just a hint of tobacco.

These are very hot, bright red chilies. Recipes that call for cayenne pepper are likely referring to a ground powder that goes by the same name, or possibly to the fresh version of the pepper.

This hard-to-find and moderately hot Mexican chili is used in soups, stews, tamales, and mole sauces. It imparts a yellowish color to dishes.

Unlike many chilies, these remain bright red even after drying, so they're a favorite for making chili wreaths. They're very hot and somewhat acidic. Don't confuse the dried version with the fresh or powdered versions, which go by the same name.

This excellent Mexican chili is loaded with flavor but hard to find. It's used to make mole negro and bean dishes. It is moderately hot.

These are darker, milder versions of the chipotle chile.

These dried and smoked jalapeño peppers lend a wonderful, complex flavor to sauces. They're usually rehydrated and canned in adobo sauce, but you can also buy them dried in cellophane bags. They are medium hot.

This yellow Mexican chili is used to make soups, stews, and mole sauces. It's fruity and moderately hot and somewhat hard to find.

One of the more popular Mexican chilies, the guajillo (or dried mirasol chili) has a fruity flavor and medium heat (Scoville heat scale of 2,500 to 5,000 SHU). It's smooth, shiny, and reddish-brown, and it has a tough skin, so it needs to be soaked longer than other chiles. These are commonly used for marinades and adobos.

Don't confuse dried habaneros with the fresh version, which goes by the same name. These extremely hot chiles are wrinkled and orange.

These small red chilis are hot, and similar to the chile de arbol. Before using them, soak them in warm water for a few minutes.

This mild Kashmiri chili is used in Indian cooking to add flavor and color.

This is a smoked and dried red jalapeno pepper. It's very hot.

Like the larger mora chili, this is a smoked and dried red jalapeno. It's very hot.

This very popular chili looks like the ancho, but it's darker and sweeter. It's fairly mild and has an earthy flavor.

These chilies have an earthy flavor and resemble the California chili, except they're hotter and more flavorful. They are moderately hot.

These are used in sauces and soups. They're hot.

This is the dried version of the chilaca chili. It's mild, long, black, and wrinkled, and a standard ingredient in mole sauces. Ancho chilies are sometimes mislabeled as pasillas.

These small red peppers are very hot.

These are insanely hot tiny peppers.

This is similar to the guajillo chile, only smaller and more potent. It has a fruity flavor that's good in salsas and stews. They are fairly hot.

These look a bit like large dried cranberries. They're also sold fresh. They are very hot.

This is a dried ground chili pepper used in Turkey on meat dishes. It is medium spicy and has a smoky flavor.