Collection: Chile<tc>pepper</tc>

We originally specialized in peppergrains, but are often asked about the availability of chilipepperWe have been selling the chili for almost ten years.pepper from French Basque Country, the Piment d'Espelette from a farm in Aïnhoa, a small town on the Spanish-French border. This Espelette is a coarsely ground 'powder' from a chili variety of Mexican origin, harvested by hand and processed into a coarse grind (poudre de Piment d'Espelette), into a purée and a tasty jelly, entirely in line with the culinary traditions of French Basque Country.

Newer in our assortment is the to notice or merquén, the diplomatic—read strategic—response of the Chilean Mapuche to the violent conquest of their land by the conquistadors, the merging of their goat-horn chili with the coriander and cumin brought from Europe. One of the classic examples of the 'Columbian exchange' of products and customs from the Old and New Worlds.

Chilepepper is also incorporated into some of our blends, such as the Japanese togarashi chili in Shichimi and the Mexican chipotle in Chipotle adobo. As of today, we are also offering this chipotle 'pure'.

In 2026, we will complete our chili range with dried Mexican chili.peppers, including the chipotles (morita and meco) and the pasilla. Why Mexico? That is the home of the Capsicum annuum, known as the mild chili, and although you these peppers you can also obtain from European cultivation, even your own cultivation, but of course, that won't give you the Mexican conditions! And why Capsicum annuum and not the other Capsicum species as well? After all, Capsicum annuum is known as the mild kitchen chili! Factually untrue; this chili variety has a range from zero (the bell pepper) to 50,000 Scoville heat units and more, like the wild one. chiltepin, the mother of all chilies.

The pasilla chili, along with the ancho chili and the guajillo chili, is the most widely used dried chili in Mexican cuisine.