Ají Mirasol (Peruvian Mirasol Pepper)
Mild heat, fruity flavor, burnished gold color

Ají Panca (Peruvian Red Panca Pepper)
A narrow, thin skinned pepper that dries to blackish brown and cooks to an attractive brick red color. Mild heat and fruity flavor

Ancho Chile
The dried poblano chile. Broad and triangular in shape with fleshy, shiny, dark reddish brown skin when dried. Cooks to a bright brick red color adding body and substance to cooked salsas. Medium heat.

Arbol Chile
A small thin chile with sharp heat and lovely red color. Terrific in fresh salsas.

Chipotle Chile (Meco)
The dried and smoked jalapeño. Small wrinkly and tan colored with smoky flavor and sharp heat.

Guajillo Chile
Smooth skinned and reddish brown when dried and bright red when cooked.
Medium heat. Toast it lightly, slice it thin across with seed and all and stir fry it with garlic and onions to season seafood.

Mulato Chile
Similar to ancho, but darker when dried and mellower in taste.

Pasilla Chile
A long wrinkly chile with deep, dark brown, almost black color when dried. Deeply herbal. and complex, it cooks to a very dark, rich color. Medium heat.