CHIPOTLE  Medium hot chili chipotle peppers are characterized by a strong pleasant taste with deep smoky notes. These, despite the sweet smell, turn into an earthy burning that lasts for several minutes. Chipotles are hotter than, say, anaheim or poblano peppers, but milder than cayenne or serrano. Jalapeños are picked when they are still green. To make chipotles, they are allowed to ripen to a nice red color. They are collected only when they are almost dry. They are then placed on metal grates on which they are smoked. The result is dried, dark brown and smoky chili peppers. These peppers can be used whole, or as flakes or powder. Sometimes tomatoes, onions, spices and vinegar are added to them to create a sauce called "adobo".   

PASILLA FLOR  Pasilla (chile pasilla) or "little raisin" correctly refers to the dried chilaca pepper, a popular Mexican chili pepper. Fresh chilaca peppers are also known as pasilla bajio or chile negro or "Mexican black" because they start out dark green but end up dark brown. It usually grows to a length of 8 to 10 cm, with SHU of 2000.  Pasilla peppers are very popular in Mexican cuisine and cooking, especially for making sauces such as moles, table sauces and salsas. Peppers are also ground into powder for similar purposes or used as a spice. Many Mexican peppers are dried for culinary purposes, earning them a whole new name because their taste, properties and uses are completely changed.  Pasilla peppers are characterized by their rich smoky flavor and earthy flavor and often appear dried whole or powdered in Mexican salsas as well as mole and adobo sauces. Pasilla can also make the taste and appearance of a standard red chili enchilada sauce interesting. It is also popular in combination with fruit or as a side dish with duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano.   

CHILI DEL ARBOL  Chili del árbol is characterized by spicy taste and rich aroma, chili can be cooked or used raw, sliced, etc. Chiles de árbol has a high content of vitamins C and A and are cultivated from pre-Hispanic times. The plant is taller than the average chilli and has long, thin fruits about 7 cm long. After drying, it acquires a bright red color. It is usually used in the dry state, although some gourmets prefer fresh. This highly popular variety is often used in soups, salads and sauces or for direct consumption. Highly tasty variety that fits most of the wide selection of mild to medium-sized Mexican dishes, such as Chilli Con Carne. It can also be used in jams. The pods are about 15 cm long and 4 cm wide. Chili peppers are rich in vitamin C and carotene ("provitamin A"), contain a number of B vitamins, vitamin B6 and are also very rich in iron, magnesium and potassium.