NEW....NEW....NEW

To all of you "hot heads" ....welcome to 5 Alarm Peppers A.K.A. Savvy Gourmet Shop.  Whether you want mild and flavorful or spicy and extremely hot or somewhere inbetween we are your chili pepper connection. We will be adding more peppers and if there is one you would like us to sell let us know. These are all dried.

African Bird Peppers

The African Bird Pepper is also known by several other names such as African Devil, piri-piri, peri-peri, peli-peli, or picante,  It is a popular ingredient in Southeast Asian, African, Spanish, and Portuguese cooking. This Chili Pepper is a very hot pepper, adding significant heat to food recipes. It is commonly used to make marinades and sauces for meats, dry-rubs, poultry, fish and seafood.

150,000 Scoville Heat Units (SHU)~Very, very hot!!

Aji Amarillo Peppers

Aji Amarillo's are a Peruvian chile. Aji is the general term for chile, and amarillo is the term for yellow. Golden yellow, hot, with a fruity flavor, and berry overtones. From 4-6" long, they'e wrinkled, thin-fleshed, and taper to a point. They're a deep golden/orange color.

Rated 8 on the heat scale of 1-10; hot with great flavor.

 

Aji Cereza Chili Peppers

Certified Organic

These peppers are rare and a variety most commonly found in the Peruvian jungle. Cereza means cherry and they do look like a large bing cherry with a hot, fruity, cherry-like, wine flavor, dark maroon color. They rank just below habanero chilies on many pepper heat scales,  70,000-80,000 Scoville Heat Units (SHU), making them a good substitute if you’re looking to reduce the heat level of a habanero based recipe by only a little bit.

Reconstitute these chilies and add to soups, sauces, and other dishes. Chop them up, toast them (optional) slightly and add them still dried. Take the tops off and grind them into chili powder using a spice grinder or blender for use as is or as part of your own spice blends. Perfect for sauces, salsas and Mexican, Central American & South American cooking when you want to bring on the heat.

For best storage keep these chilies in a cool, dry place.

70-80,000 Scoville Heat Units (SHU)

Morita Chipotle Peppers

Morita (Spanish for blackberry or black raspberry; literally "little purple one") is a description of how the chipotle looks. In central and southern Mexico, chipotle chiles are known as chile meco, chile ahumado, or típico.  Almost all of the chipotle chiles found in the United States are of the morita variety.

These are smoked jalapeno's with a rating of 5-6 on the 1-10 heat scale.  These chilis are medium thick fleshed and have a subtle, deep, rounded heat.  The flavor is smoky and sweet with tobacco and chocolate tones. 

  Widely used in Southwest cooking especially in soups, salsas and sauces

Meco Chipotle Peppers

Meco Chipotle Peppers brown to blonde and much larger.Whereas moritas from Chihuahua are purple in color, chile meco is tan/grey in color and has the general appearance of a cigar butt.  Almost all of the chipotle meco is consumed in Mexico, though some is exported to generally be available only in Mexican grocery stores abroad.

de Arbol Peppers
(dried with no stems)

Thinly fleshed these are rated 7-8 on the 1-10 heat scale.  They have a tannic, smoky, grassy flavor with a searing, acidic heat on the tip of the tongue.  Used in sauces, soups and stews.  

Habanero Red Savina Powder 

100% pure ground powder from the second hottest pepper in the world.  In February 2007 the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia/Bhut Jolokia/Ghost pepper. We also sell these (click on the link above). The Red Savina held the record from 1994 until 2006.

Over 577,000 Scoville Heat Units (SHU)

 

Hot Chinese Mustard Powder

This is the authentic one used in Chinese restaurants.  All you need to do is add cold water, mix, and wait about 15 minutes for the reaction to develop.  When you get it to the heat you want put it in the refrigerator (this will stop the process).  To intensity the heat/sharpness add a drop or two of vinegar when you mix.

 

Pequin Chilis~dried

Pequin (peh_KEEN) (AKA chile pequeno) are rated an 8 on the 1-10 scale.  This domesticated form of the wild chile tepin is thinly fleshed.  It has a light, sweet, smoky flavor with citrus, corn and nutty tones.  The heat is deep, fiery and transient, slightly more intense than the tepin.  Used more for adding heat than flavor, it is used in making salsas, soups, sauces, and spice vinegar.

Thai Birdseye Peppers~Dried

(prig kee nu) 

These are also known as Birdseye, Thai Chiles, and/or Thai Chile pepper

These little peppers are about an inch long and very hot. Green ones are not ripe, and red are ripe, but you eat either one and mix them together for color.

Red ones are sometimes dried and ground then put on the table as a condiments.The most famous one must be 'prig kee nu'. It's a very short, small green and red pepper. It is about one inch in length. It is the hottest of the pepper family.

Thai Peppers

An Asian heirloom, of red, fiery-hot peppers. Think of Thai peppers as little firecrackers! They are very hot with a fast, clear and lasting explosion of heat! They are also a bit acidic.  Use with a light hand. The first heat wave is not the last - it lingers.

Scoville Heat Units: 70,000 - 85,000

~~The HOTTEST Pepper in The World~~

These are excellent~very flavorful (smoky)
& very, very hot.  Dried Bhut Jolokia Chili Peppers Pods and Ground Pepper.  Also known As Ghost, Naga Jolokia, Bih Jolokia

Thank you very much.  We hope to see you at our website soon. 

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