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Originating in South America, this thin bright red pepper is dried and ground into the powder you see here. This pepper is hot—ranking 30-50,000 Scoville units—and is used to spice up Indian, Southeast Asian, Asian, Creole, and Latin American dishes. It doesn't add much extra flavor, so just a little sprinkle is enough to heat things up. You know where you like things hot, so we'll let you take it from here.


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