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 CASCABEL

Cascabel chili, also known as chili rattle, is one of the Mirasol cultivars of the Capsicum annuum species. The terms 'rattle' and 'bell' describe the tendency of the loose seeds to rattle inside the dried cascabel. 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