Culinary Chile Collection

***Products Only Ship On Mondays of Each Week***

This curated box brings together a selection of peppers celebrated in kitchens around the world. Unlike super-hot chiles, these peppers are all about flavor, depth, and tradition. None of the peppers are super-hot, though some will have a gentle to medium heat, perfect for layering complexity into dishes.

Each box contains 4.5–5 lbs of peppers, featuring 5–8 different varieties depending on the season and availability. Peppers can be used fresh, dehydrated, or fermented. Each chile carries its own story, tied to regional cuisines and centuries of culinary heritage.

Possible Varieties:

These are examples of what might appear in your box—you will receive a selection of 5–8 varieties, and some peppers may differ depending on season and availability.

Guindilla – A slender Basque pepper, bright red and slightly tangy with gentle heat. Traditionally served pickled as a tapa, often on the classic Basque skewer called a Gilda (which combines guindilla, anchovy, and olive). Also adds zip to stews, beans, and seafood dishes.
Heat: 1,000–2,000 SHU

Calabrian – A staple of Southern Italian cooking. Fruity, spicy, and a little smoky, these peppers are the secret behind the famous Calabrian chile paste. Use them in pasta sauces, pizza, or to give roasted vegetables a bold kick.
Heat: 25,000–40,000 SHU

Espelette – Grown in the Basque region of France, this pepper is prized for its mild heat and rich, almost sweet flavor. Often dried and ground into the famous Piment d’Espelette, it’s used to season everything from charcuterie to eggs.
Heat: ~4,000 SHU

Biquinho – A tiny Brazilian pepper (its name means “little beak”), usually enjoyed pickled. Sweet, tangy, and mild—more flavor than fire—making it perfect as a garnish, in salads, or on charcuterie boards.
Heat: 500–1,000 SHU

Aleppo – A classic Middle Eastern chili, dried and crushed into deep red flakes. It has a slow-building warmth balanced by notes of fruit and cumin. Perfect as a finishing spice for roasted meats, kebabs, hummus, or even sprinkled on pizza.
Heat: ~10,000 SHU

NuMex Suave – A mild, flavorful New Mexican chili bred for sweetness and aroma without the searing heat. Smoky and rich, it works beautifully in sauces, stews, and roasts.
Heat: 100–1,000 SHU

Goat Horn (Aji Cacho de Cabra) – A thin, pointed chili pepper native to Peru and Chile, named for its shape resembling a goat’s horn. It is a key ingredient in merkén, a traditional Mapuche spice blend of smoked Aji Cacho de Cabra, toasted coriander, and salt. Fruity, aromatic, and slightly smoky with mild to medium heat.
Heat: 1,500–5,000 SHU

Aji Amarillo – The signature pepper of Peruvian cuisine, vibrant orange-yellow with fruity, tropical notes. Essential for aji amarillo paste, causa, and Peruvian ceviches.
Heat: 30,000–50,000 SHU

Mad Hatter – A South American heirloom with a unique bell-like shape. Sweet and tangy with only the slightest hint of heat, they shine when stuffed, pickled, or sliced into salads.
Heat: 500–1,000 SHU

Trinidad Perfume – A rare Caribbean pepper with the floral aroma of a habanero but almost no heat. Adds fragrance and complexity to sauces, marinades, and pickles without overwhelming spice.
Heat: 0–500 SHU

Habanada – The sweet, non-spicy cousin of the habanero. Fruity, aromatic, and flavorful, it adds the classic habanero character without any heat, making it ideal for fresh eating, pickling, or fermenting.
Heat: 0 SHU