Chile ancho, meaning "wide chile pod," is the most commonly used chile in Mexico. It is the dried form of the chile poblano and a close cousin to the chile mulato. Used whole, it is stuffed for chile relleno. Blended with other ingredients it is used in moles. Ground into powder, it is used as a condiment. Commercially, it is often confused with the chile pasilla, and sold as such. The chile pasilla is also black but has a long, slender pod.

The graceful de Arbol or "tree chile" is ground into powder, giving a distinctive flavor to chile sauces. Its seeds and veins are generally not removed. To roast, place whole chiles with stems onto a hot comal, or griddle, turning them by their stems until they become crisp. Crumble them into a blender and follow the directions in your recipe for blending them with other ingredients. Add individual pods to soups and stews. Use in table salsas, flavored oils, and vinegars.

Chile Pasilla Negro is the dried chile chilaca. It is used in tamales, quesadillas, thick sauces and moles, and as a garnish for tortilla soup. It has been described as having a 'rich but sharp flavor.' It may be fried or roasted.

Considered one of the best stuffing chiles, the California chile is usually roasted and peeled and its veins and seeds removed before using for chile rellenos, in salsas and in casseroles. California chiles may also be crushed, seeds and all, to form a pure, mild or medium hot Mexican style chile powder. Sometimes called Anaheim chile, the California chile is the mildest member of the New Mexican variety of chiles.

Considered one of the best stuffing chiles, the New Mexico chile is usually roasted and peeled. Veins and seeds are removed before using for chile rellenos, in salsas and in casseroles. New Mexico chiles may also be crushed, seeds and all, to form a pure, hot or medium hot Mexican style chile powder.

INDIA TREE Thai Chiles are a type of cayenne chile. They are called by various other names as well: Santaka, Japanese, Chile Japones, Szechuan, Hunan, or simply Green Chile or Red Chile. They are used throughout India, China, Japan, and Southeast Asia, in all manner of dishes including sauces, and oils for stir fry. It is normal for a package of quality Thai chiles to have many broken pods, but they should always be fresh--bright red, flexible and with a rich aroma.

A Chile Chipotle is a smoked Chile Jalapeno. Chipotle means literally "smoked chile." Use them to flavor soups, sauces, salsas and pastas. Combine them with other ingredients in meat and seafood dishes or pickle them in vinegar with herbs and other seasonings. Serve pickled chipotles as a condiment, sprinkled with Mexican oregano and a little olive oil. Chiles Chipotle have a distinct smoky aroma and a sweet flavor.

In Spanish, habañero means "Havana-like." The Habañero is the most popular chile in the Caribbean, long associated with Caribbean-style barbecue. It is a major ingredient in jerk sauces, in which it is combined with allspice and other spices, then pounded into the meat before grilling.



A small, cultivated habañero was found in a prehistoric cave in Peru, dating from 6,500 BC. Today, in Mexico, Habañeros are used primarily in Yucatan specialties. Chiles Habañero are very hot, but they also have a distinctive flavor and are often used to give flavor as well as add sharpness or heat to a dish.

Use these hot chile flakes in Mexican, Indian and Thai dishes. Include them in pizza toppings. Sprinkle them over pasta.