Powdered ancho chile pepper has a lingering, but gentle spicy heat. It is a deep brick-red color and is often used in thick sauces: adobe, mole, enchilada.
Dried whole ancho chiles have a mild heat, and a fruity, sweet/savory taste. They have a distinctive dark red color and are often rehydrated for use in moles and sauces.
These hot crushed red pepper flakes are bright red and are slightly larger than their mild counterpart. They have a pungent, spicy aroma and an intense, spicy flavor.
Mild crushed red pepper flakes have a more subtle flavor than our hot variety. They have a slightly spicy flavor that adds a hint of heat to dishes, without being too overpowering.
Powdered dried guajillo chiles have layered flavor notes that add complexity to dishes without overpowering them. This chile's powder is sweet and fruity with a mild heat. Used frequently with ancho and pasilla chiles in Mexican cooking.
Guajillo chiles are more fruity in taste than most other chiles; they have a mild to medium heat and complex layered flavor. In Mexican cooking they are second only to the ancho.
This version of Spanish paprika has only a very mild amount of heat, with a slightly sweet and slightly smoky flavor. It is a deep red color with flecks of yellow and has a smooth, fine granular texture.
