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Chili Flavor Profile

Scale

No heat

Mild

Hot

Very hot

Extremely hot

0

Bell peppers

This is a common pepper. They have no heat, it adds just a spicy flavor to all products. Used in meat processors, italian sauces, rice, frozen foods, etc…

2-4

Poblano

This are the sweetest of dried green peppers, also called green ancho chili. Used to flavor green salsas, sauces, moles and Mexican rice blends.

2-4

Guajillo

Is a long, dark red chili with a fairly low heat level. It adds a slightly bold, yet sweet note to food. Try in marinades, burritos, tacos, sauces and bean dishes. Excellent in enchiladas and salsas.

2-4

Mulato

These mild chilies are used to flavor salsas, dips and mole sauces. They have a smoky, licorice taste, with hints of dried cherry and tobacco. Excellent in mole and other dried chili sauces.

2-5

Anaheim (New Mexico/California)

Ripened and dried Anaheim chilies impart a hot, full-bodied flavor to any dish. They can be ground and used as powder or soaked and made into chili sauce and salsas.

3-5

Ancho

This are the sweetest of the dried chilies. Full-bodied, but mild. They are used to flavor salsas, dips, burritos, tacos and ideal for moles and sauces.

3-5

Pasilla

A rich, deep, moderately hot flavor make pasilla peppers a tasty condiment. They can be ground and sprinkled on pizza, or cut into strips and added to soups, moles and casseroles.

3-6

Jalapeno

This is one of the well-known peppers and adds a strong, spicy flavor. Used in salsas, sauces, pizza, meat processors, soups, etc…

4-6

Puya

These is a long, dark red chili with a fairly medium heat level. It adds a slightly bold, yet sweet note to food, excellent seasoning for salsas and stews.

5-6

Chipotle

It is a dried smoked jalapeno pepper. It adds a strong, spicy smoke flavor. Great in all mexican dishes from dips to chilie tamales, excellent in seasonings and soups.

7-8

Arbol

Hot and spicy. Related to cayenne with a smoky, grassy flavor. It leaves a searing acidic heat on the tip of the tongue. Use them in hot spicy sauces and crushed in pizzas.

10

Habanero

Is the hottest pepper. Great in spicy chili or salsas. It is also wonderful pickled or in marinades. It has been estimated that is 30 to 50 times hotter than jalapeno! Despite its intense heat, it has a distinctive flavor that mixes well with food containing tropical fruits or in any dish you want to add spice to.

10

Naga Jolokia

Is the world’s hottest pepper, also known as ghost pepper. Great for extremely hot sauces or even cooking, as it is often used in curry sauces for its distinct flavor. Eat with caution!