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Product Pairings
Holy BasilOcimum tenuiflorum 
CuminCuminum cyminum 
Indian Curry Powder
Lemon GrassCymbopogon sp. 
Mediterranean Kebab Marinade Spice Blend
Curry LeafMurraya koenigii 
NopalOpuntia sp. |
Chili PeppersCapsicum speciesProduct Options - Click to add to cart A note to English Speakers: Our online shopping cart displays in Mandarin. If you need help ordering in English, please contact us and we can arrange another way of payment for you and walk you through the process.Chili peppers are used worldwide in nearly all different cuisines. There is an absolutely massive amount of diversity within this group of plants, from no heat and sweet (Bell Peppers), to extremely spicy to the extent they make weapons from them (pepper spray). What a range! Spice Chasm only sells spicy chilies of varying degrees, and we want to warn people that our hotter pepper varieties are INCREDIBLY hot to the point of pain! Please be aware and cook accordingly. Below is a description of each of the varieties we grow. Jalapeno: Jalapeno peppers are without a doubt the gold standard of spicy chili peppers, often being used to gauge the heat level of other chilies. Although they are not considered too spicy, they do pack a small punch. Both green and red chilies are eaten everywhere. Green jalapenos are great for pickling, putting in vinegar or oils and stuffing for baked/roasted treats. The flavor is somewhat similar to bell peppers with heat and far less sugar. Red jalapenos are where it’s at though! The red, mature peppers are far more flavorful, sweeter and spicier. Jalapenos are a Mexican and Latin chili, but have now made their way through western cuisines and are slowly starting to enter into the Asian scene. Mild to medium heat. 8,000 (Green), 13,000 (Red) SHU Bird's Eye: Bird's eye peppers are to East Asia what Jalapeno are to Mexico. Bird's eye is the staple pepper in Chinese, Thai and Vietnamese food. Those little cute things that nearly make you cry...Bird's Eye. These little peppers pack a good bang, but have little flavor. Used a lot in soups, sauces and mixed into almost anything where heat is needed without interfering with the taste of the other ingredients. Bird's eye are eaten when ripe, red. A great, consistent staple of a chili if there ever was one! Medium to high heat level. 70,000 SHU Ghost Pepper / Bhut jolokia: Enter scary territory! Once we get to ghost we start getting worried. First and foremost, this pepper is EXTREMELY hot. At least 100x hotter than a jalapeno. These things are crazy hot, but absolutely delicious. Much like habanero in that they have a very flavorful distinct taste, aside from the heat. This pepper has become a favorite amongst chili heads because it isn’t just painfully hot, it is actually yummy. This pepper should really be stored well, away from children and pets! Ghost peppers originate from India, a country that knows their spices very well. It is now used in all sorts of things like hot sauces, curries, hot pot, fresh sliced (ouch!) etc. Start slow if not familiar with these guys, they hurt. Extremely high heat level. 800,000+ SHU Botanical Name: Capsicum species Origin: Taidong, Taiwan Ingredients: Chili Peppers Est. Shelf Life: 2 Years Production: Grown on a polyculture farm without spray. Hand harvested and machine dried. Availability: Year-round
How to Use Chili Peppers Sprinkle On: Anything that needs some heat Mix In: Anything that needs some heat Cook With: Anything that needs some heat Regional Cuisines: Worldwide
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Natural Ingredients | No Additives | No Fillers 
