Paprikas |
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We use paprika to describe all our dried crushed or ground peppers. Pimenton is the Spanish term we have adopted for our smoked pepper powders. We select only the best ripe fruit for making our powders. Color varies due to drying methods. We sun dry, smoke dry, and/or dehydrate our peppers depending on the type and end product desired. We sell all our types in .4 ounce vials but do offer larger quantities to chefs and cooks who request it. We process small quantities to insure freshness using the whole peppers, only the stem is removed. This adds the natural vitamins in the seed to the paprika and naturally preserves the flavor.
Supplies are frequently limited. |
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Sweet |
made from our ripe piquillo peppers.Known for their bright color and complex flavor it has quickly become one of our personal favorites and best sellers |
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Mild |
made from our ripe shishito and mild hungarian paprika a traditional Hungarian style paprika. We use it in rubs, stews, paprikosh and anywhere a little spice is needed. Try a little on popcorn! |
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Hot |
made from ripe cayenne and Padrón peppers |
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Serrano |
-Not often seen dried commercially due to their thick walls and higher water content but here in California with a little help from a dehydrator we have made a great serrano powder. Very sweet and hot great to spice up dips, rubs, salsas, or guacamole. |
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Cayenne |
Our hottest of the standard chile flavor types, cayenne is the best for the traditional sharp flavor and heat in chilies and rubs. |
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Manzano/rocoto- |
a bit tamer but similar in flavor to habaneros. We mix orange/red rocoto and the yellow type (c pubescens). The powder is a great grilling rub for spicy fish, chicken, or pork. |
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Aji limon
and Aji rojo |
Peruvian peppers classed as c. baccatuum, limon is a bright yellow small peppers and rojo is a orange red slightly larger type. Not far genetically from the c. chinense or habanero types, they are extremely slow growing late season pepper. The majority of the crop doesn't mature till October. They have a distinctive fruity flavor similar to habaneros but a milder cayenne level punch. Essential for their flavor in Peruvian sauces and ceviche. Cream or cheese is often included in sauce recipes as it tames them a bit. |
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Habanero |
The highest in capsacin content, habaneros (c. chinense) are not for the beginning hot pepper taster. This stuff is hot and requires careful handling a little bit in the wrong place can give you an experience you will never forget. Their use ranges from lime juice ceviches to Jamaican Jerk BBQ sauces. We continue to grow a very few of these pretty multi colored beauties. Usually we have habanero powder made from dried orange and red habaneros and a small amount of red Savina. Red Savina habaneros held the Guiness Book record for years as the hottest of all the peppers, but it has recently been surpassed by another c. chinense cross from India. |
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Savina habanero |
our hottest habanero powder. |
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Smoked pimenton/paprika |
Our smoked types are slowly smoked at low temperatures with a mix of our own fruitwood and oak. They are often used in Spanish/Latin cooking, paella, seafood, or potato dishes. The Mexican equivalent is chipotle, or smoked jalapeños. Great in any dish or marinade where a little smoky flavor is desirable. Guacamole and lemon juice marinades are our favorite uses for them. Try them in stews, soups, dips, chips, or popcorn. They add a great outdoor cooking flavor to stovetop dishes. |
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sweet/dulse |
made from ripe piquillos |
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Sweet pepper types |
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Red, yellow,orange, chocolate, white/cream, lavender jumbo bells
The color can be green, red, yellow, orange and, more rarely, white, purple, blue, pink, rainbow, aqua, violet, maroon, black and brown, depending on when they are harvested and the specific cultivar. Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers. |
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AVERAGE SIZE:
About 3 to 5 inches long
SPICINESS: 0 |
Red, light green, white/cream sweet cubanells
sweet Cubanelle/Italian/turkish Frying Type; 4 to 6 inches long by 1 to 1.5 inches wide; medium thick flesh; matures from greenish yellow to deep red; |
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AVERAGE SIZE:
About 6 to 8 inches long
SPICINESS:0 |
Sweet flash dried papper chips
These crisp chips are great for snack, soups, garnish and salads. each bag is 1.5 oz. plus of pure dried pepper, equivalent to almost a pound of fresh pepper |
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Basque fryer types |
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Guernica The Guernica is a Spanish pepper similar to the Padrón in flavor but bigger and without any heat. It is often served fried like the Padrón or stuffed with cheese or other fillings. It develops a tougher skin as it matures, and then is best roasted and peeled. |
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AVERAGE SIZE:
About 3 to 5 inches long
SPICINESS:0 |
| Guindilla verde From the Basque area in Spain, this is a tender pepper with a distinct sweetness. The variety shown is from the Bilbao region, and it’s a good fryer served alongside meat like lamb or pork. It shouldn’t be confused with the more widely available jarred guindillas. Guindilla is a name applied to several distinct regional varieties in Spain ranging from marble-size scorchers to these sweet large fryers, which are similar in flavor to a Hatch chile but without the heat. |
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AVERAGE SIZE:
About 6 inches
SPICINESS
0 |
Piment d' Anglet/Doux long du Landes
A French pepper used in many French Basque recipes. It is a twisty, long pepper that when green has a very distinct peppery taste with a very tender skin, and lend[s] a nice chile zest without adding heat. When it turns red, it gets very sweet. It excels in sauces, chopped up and sautéed for a pipérade or fried with meats or sausage. |
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AVERAGE SIZE:
About 6 inches long
SPICINESS: 0 |
Spanish |
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Pimientos de Padrón
Pimientos de Padrón run about 80 to 100 per pound, usually 4 to 6 restaurant servings. We sell them in 1/4 pound retail packages at our farmers markets. We grow the original traditional heirloom Padróns. Typically one out of about a dozen is mild to scorching hot.limited
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AVERAGE SIZE:
About1 to 2 inches long
SPICINESS: 0 to 5 |
Piquillo Piquillos are not usually found fresh. Normally they are imported roasted, peeled and in a jar. These peppers are easily peeled and are the ultimate sweet cooking pepper. The two-lobed fruits have a sweet, tangy flavor, thin yet sturdy flesh and a shape that is perfect for stuffing the piquillo has two main types, one small and one larger and thicker-fleshed, called pico
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AVERAGE SIZE:
About 3 to 5inches long
pico 5-7
SPICINESS: 0 |
Japanese |
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| Shishito This mini, sweet-hot, thin-walled green pepper is popular in Japan. These 3"-4" long peppers with wrinkled skin are used in tempura, yakitori or stir-fries. High in vitamins A and C, these peppers are hotter than bell peppers, but not as hot as chili peppers. |
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AVERAGE SIZE:
About 2-4 inches long
SPICINESS: 0-2 |
Roasting types |
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Pimento The pimento is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 4-5 in) long and (2 to 3 inches) wide (medium, elongate). The flesh of the pimento is sweet, succulent and more aromatic than that of the red bell pepper.
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AVERAGE SIZE:
About 5 inches long with 3 in shoulder
SPICINESS: 0 |
Cheese pimento Hungarian type named because of shape, roaster. about 3-4 inch diameter by 3-4
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AVERAGE SIZE:
About 3-4inches long and 3 wide
SPICINESS: 0 |
Tomato pepper Thick, sweet flesh with just a hint of heat makes a perfect, all-round pepper for eating raw, pickling, or making salsas and sauces.
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AVERAGE SIZE:
About 2-3 inches long and 2-3 inches wide
SPICINESS: 0-2 |
| Sweet Cherry The cherry pepper gained its name from its size and appearance. Often pickled or brined, its sweet, succulent skin lends a great garnishing touch to salads, pastas and cheese-based dishes. Like jalapeños, cherry peppers can also be stuffed with cheese and deep-fried. (They’re also the familiar red stuffing found in Spanish green olives.) |
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AVERAGE SIZE:
marble to ping pong ball
SPICINESS: 0 |
Hot types |
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Hot cherry These spicy come from Spain are great for pickling . heat range like cayenne. These marble sizes scorchers are called Guindilla
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AVERAGE SIZE:
About .75 in diamter
SPICINESS: 4-5 |
Habenaro, red and orange Our very hottest pepper. These extremely hot chiles have a fruity flavor.
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AVERAGE SIZE:
About 2-3 inches long
SPICINESS: 10 |
Pobalano/ancho/mulatto(mulatto brown, ancho red) One of the most popular mild chile peppers is the poblano—a word meaning “an inhabitant of Puebla (Mexico).” In their dried state, poblanos are called ancho or mulatto. Commonly cooked within Mexico and throughout the United States, most are roasted and peeled before being used for recipes, which is said to improve the texture and flavor of the pepper.
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AVERAGE SIZE:
About 4-6 inches long
SPICINESS: 1-2 |
Chilaca(a.k.a. Pasilla)This is a Mexican variety that matures from dark green to dark chocolate brown. It’s a versatile pepper that’s good for sauces, roasting, and grilling when fresh. Chilacas are medium hot but “not so much that they are scary.” Dried they are called pasillas and are common in mole recipes; pasillas (also known as chiles negros) are available both whole and powdered.
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AVERAGE SIZE:
About 7 to 9 inches long
SPICINESS: 1-2 |
Serrano Although they can certainly hold their own on the spicy scale, serrano peppers are most loved for their colorful presentation (originally green, they ripen to red, brown, orange or yellow) and low-labor preparation; difficult to dry due to their meaty texture, they are most commonly used in their unpeeled, unsteamed form or sometimes roasted whole. Additionally, they blend in easily, which makes them well suited for spreads, guacamole, relishes, sauces and seasonings.
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AVERAGE SIZE:
About 3 inches long
SPICINESS: 5 |
| Cayenne This bright red pepper is usually consumed in its dried, powdered form, known as cayenne pepper. When ripe and fresh, cayenne chiles are long, skinny, and very hot. They are relatives of wild chiles from South and Central America |
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AVERAGE SIZE:
About 4 to 6 inches long
SPICINESS: 5 to7 |
Hatch/New mexico/Fresno Mild hot frying or roasting pepper seen on the corners roasting or tied and dried restra. mildly sweet. one of most popular mew mexico type These are similar to jalapeno peppers, but with thinner walls. They're great in salsas. Green are available in the summer. the hotter red ones come out in the fall.
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AVERAGE SIZE:
About 6 - 8 inches long
SPICINESS: 1-3 |
Flash dried spicy/hot pepper chips
These crisp chips are great for snack, soups, garnish and salads. each bag is 1.5 oz. plus of pure dried pepper, equivalent to almost a pound of fresh pepper |
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Manzano/Rocoto Hotter than most of our annuums it is a ping pong to tennis ball size pepper, black seeded and very hot
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AVERAGE SIZE:
About1-2.5 inches diameter. apple shaped
SPICINESS: 7-8 |
Aji rojo/ limone These are Peruvian peppers classed as c. baccatuum, not far genetically from the c. chinense or habanero types. Extremely long late-season peppers, the majority of the crop doesn't mature until October. They have a similar flavor to habaneros, but a milder punch. Essential for their flavor in Peruvian sauces. Cream is often included in the sauce, because it tames them a bit.
limited |
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AVERAGE SIZE:
About2-3 inches long
SPICINESS:
7-8 |
hot and semi hot white/cream Hungarian banana Medium sized, waxy yellow pepper up to 6-8" long. Flavor is quite good when eaten in its ripe yellow state. The Hot Banana is mildly hot in taste.
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AVERAGE SIZE:
About 6-8 inches long
SPICINESS: 1-5 |
