Your Guide to Specialty Peppers
JUN 16, 2020
With all the delicious peppers Olam Spices offers, you may find it difficult to select the right pepper (or peppers) for your recipes. That’s why we're here to help. Below are tasting notes and usage ideas I've developed in my time as a chef, working with peppers every day. By: Chef Jill Houk, Corporate Research and Development Chef, Olam Spices
Aji Amarillo
Bright yellow / Peruvian
The pepper that adds gentle heat to traditional Peruvian ceviche. In your kitchen, use Aji Amarillo to add color and/or South American flair. Great with chicken, mayonnaise-based dressings, and as an accent to seafood.
SHU Level: Fairly Low
Ancho
Smoky taste / Mexico’s #1 chili pepper
When poblano peppers (the peppers used for chile relleno) ripen, they become ancho peppers. Use mild anchos for a batch of chili, with sour cream dips, and for sprinkling on grilled/BBQ meats.
SHU Level: Fairly Low
Chipotle
Smoky taste / Packs considerable heat
This pepper is a jalapeno that ripens (unlike jalapenos, which are picked green) and is then smoked. Use in spicy salsas, or any place where you want the taste of smoke.
SHU Level: Moderate
Jalapeno
Bright green / Spicy, herbaceous flavor
The most common spicy pepper in America, jalapenos are welcome in any recipe where you want freshness plus heat. Delicious in pico de gallo, citrus marinades, and Southeast Asian dishes.
SHU Level: Moderate
Habanero
Fruity, floral flavor / Pungent
Hailing from the Caribbean, this pepper is very spicy, with subtle tastes of orange and peach. Use to make traditional Jamaican jerk marinade, or to add a burst of heat to cream-based sauces.
SHU Level: High
Hatch (not available online)
Lightly pungent / Smoky
Grown in Hatch Valley, a region in and around Hatch, New Mexico, Hatch green chiles offer a buttery, balanced flavor of heat with a hint of subtle sweetness.
SHU Level: Moderate
Now that you’re feeling inspired, let’s get cooking with one of my favorite recipes.
Parrilla Blend
The recipe name means “grill” in Spanish, which is where you should use this spice blend. Combining peppers brings out the best qualities of each: Jalapenos add heat, chipotles bring smoke, and pasillas bring sweetness. Black pepper, salt and garlic round out the blend.
2 parts jalapeno powder
4 parts chipotle powder
4 parts pasilla powder
3 parts Kosher salt
1 part ground black pepper
2 parts garlic granules
Mix all ingredients together and store in an air-tight container up to six months. Sprinkle liberally on any meat or vegetable before cooking.
Green Chile
Flavorful US chili pepper that adds a fresh flavor
If you like jalapenos, but want less spice, this is your pepper. Great with dried beans or on corn snacks like chips and popcorn.
SHU Level: Fairly Low
Smoked Paprika
Rich deep red hue / Smoky, sweet flavor
Smoked over real wood, these peppers give you the taste of outdoor grilling. Nice with rice dishes and barbecue sauces, as well as proteins like chicken and plant-based burgers.
SHU Level: Low
Pasilla
Hints of raisin and dark chocolate
A dark, sweet-savory pepper that is the classic flavor of mole negro (black mole sauce). Great for bringing out the natural sweetness of roasted vegetables. A welcome addition to salsas.
SHU Level: Low
Guajillo (not available online)
Little fruity and lightly smoky flavor
This popular Mexican chili has so many delicious uses. Adds a bit of heat fruit salsas and desserts. Also great in tacos.
SHU Level: Fairly Low
Scorpion (not available online)
One of the hottest peppers
A spice bomb! Scorpion peppers are thousands of times hotter than your typical hot pepper. Perks up snack foods and works well in fiery Caribbean and Indian dishes.
SHU Level: Very High
Check out the latest peppers we offer and other ingredients that make your dishes sing.
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