CHIPOTLE

Medium-hot chipotle chili peppers are characterized by a strong pleasant taste with deep smoky notes. Despite the sweet smell, these 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. It is then placed on metal grates on which it is 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 make a sauce called "adobo". SHU: 30,000

GUAJILLO

Chili guajillo or chili guajillo or chili guaco (Spanish: chile guajillo) is a land variety of the chili pepper of the species Capsicum annuum and is the second most commonly used dried chili in Mexican cuisine. Guajillo Chile: Ideal for adding red broths and soups or preparing marinades for meat, chicken, fish and vegetables. In Mexico, it is used in "pozole", "caldo tlalpeño", "pancita", beef belly dish, "mixotes", "pescado zarandeado", "enchiladas potosinas" and others. SHU: 5000

CHILI ANCHO

Dried Ancho peppers are the most popular and widespread pepper in our country (right behind them are Guajillo). Their dark purple to black color is typical. Ancho is a dried version of dark green shiny Poblano peppers that grow up to 10 cm in size. Ancho peppers are among the least hot at all, so you don't have to hesitate at all when using them. They belong to the annual peppers (Capsicum annum) and their hotness is only around 1000-2500 SHU. Their fruity sweet taste is interesting. They resemble plums in appearance and taste, with an undertone of raisins. SHU: 2500

MORITA

Morita chile is a smoked jalapeño, similar to chipotle, but smaller and hotter. Dried and crushed Morita chilies are ideal for use in soups, stews, beans, chili or other recipes that cook over low heat for a long time. SHU: 8,000

ARBOL

Chile de Árbol are typically Mexican chili peppers used in a number of Mexican recipes. One of them is the well-known Mexican chili sauce Sala Roja, which is used as a so-called salsa taquera (tacos sauce). Chile de Árbol fruits are 5 and 7.5 cm long and have an average diameter of 0.5-1 cm. The heat of this chili varies from 15,000 to 30,000 SHU units. Peppers are green at first and turn red as they ripen. Although not common, Chile de Árbol can also be used in fresh form, but is most commonly used dried whole or ground into chili powder. The characteristic pungency and pleasant aroma are very characteristic of Chile de Árbol. SHU: 30,000

HABANERO

Habanero is a hot chili variety. Unripe habaneros are green and turn brown as they ripen. The most common color variants are orange and red, but the fruits can also be white, brown, yellow, green or purple. Typically, a ripe habanero is 2–6 centimeters long. SHU: 200,000-300,000