25,000 to 35,000 Scoville Units

A favorite in Mexican cuisine, de Arbol, meaning “treelike”,have a bold heat and a nutty, grass-like flavor with hints of smoke. Use them in sauces, soups, stews, rubs, stir frys, and in chili or tamales.

“Anethum graveolens”

Dill seed has a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. It is commonly used as an ingredient in pickles, dressings, and sauces.

“Anethum graveolens”

Dill’s fern-like leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon) and borscht . Dill weed and dill seed are widely used in Russian, German, Hungarian, Indian, and Scandinavian cooking, although in distinctly different ways.  Excellent in salads and scrambled eggs.

“Chenopodium ambrosioides”

Also known as Mexican tea or Pigweed, Epazote is native to Southern Mexico. It has a strong flavor that is similar to Oregano with a tang.  Like Cilantro it can be an acquired taste but is considered essential to many Mexican bean dishes and is believed to reduce intestinal gas.

“Forniculum vulgare”

Fennel has an anise-like flavor but is more aromatic, sweeter and less pungent.  Widely used in Indian and Italian cooking, fennel seed is also a key ingredient in Chinese Five Spice and Panch Phoron.  It marries well with tomatoes, sausage, and pork dishes.

“Trigonella foenum-graecum”

Also known as Kasuri Methi, this mildly bitter herb is popular in Indian and Persian cuisine.  It pairs well with potatoes, dals, and poultry, and is featured in many vegetarian dishes.

“Trigonella foenum-graecum”

The major use of fenugreek is in curry powders and in chutneys and pickles.  Fenugreek has a smoky caramel like flavor when cooked, but a bitter aftertaste when eaten raw.  It is also used to make mapeline, which is the primary flavoring for artificial maple syrup.

“Sassafras albidum”

File’ is the powdered leaves of the Sassafras tree.  A necessary ingredient for Cajun and Creole cuisine, it is essential for making many types of Gumbo.  It has a slight aroma of eucalyptus and the flavor is reminiscent of Savory and Thyme.  It is also used as a thickener but do not boil as the results are unpleasant.

“Alpinia officinalis”

Galangal, also known as Blue Ginger, has a perfume-like taste and a sharp spiciness. It is featured prominently in Asian and Indian cuisine and it combines well with both lemongrass and ginger.

“Allium sativum”

Garlic has a spicy, pungent flavor that sweetens and mellows when cooked.  It is one of the most widely used seasonings in cuisines around the world and pairs well with onions, meats, and many savory dishes.

880,000 to 1,014,000 Scoville Units

Also known as the Bhut Jolokia or Naga Morich, the Ghost Pepper is similar in appearance to the Habanero but is 2-3 times as hot. With an intense flavor and insane heat, this chile can hurt you. Wear gloves, hold at a distance, and don’t touch anything you might regret.  Enjoy…cautiously.

“Zingiber officinale”

Ginger has a slightly biting and hot taste. Its aroma is rich, sweet, warm, and woody. Ground ginger is predominantly used used in curries, sauces, rubs, and sweet dishes.

“Zingiber officinale”

Crystallized ginger is fresh ginger that has been slowly cooked in sugar water then rolled in coarse sugar to preserve it. It is commonly used in desserts, ice cream, brines, and mulling spices.

“Aframomum melegueta”

Grains of Paradise were named by medieval spice traders seeking to inflate the price; they claimed that these seeds grew only in Eden, and had to be collected as they floated down the rivers out of paradise.  Once used as a substitute for black pepper, they have a zesty flavor reminiscent of pepper, with hints of flowers, coriander and cardamom.  Prized by both brewers and chefs.

2,500 ~ 5,000 Scoville Units

Guajillo ‘s flavor is slightly fruity with a piney, berry under taste.  A little can go a long way.  Combined with Pasilla Negro and Ancho, it forms the Holy Trinity of chiles used to make moles.

2,500 to 3,000 Scoville Units

Guajillo chiles have a fruity taste with a hint of pine and berry.  They have a slight smokiness with a mild warmth.  Among the most commonly used chiles in Mexico, they are frequently used in sauces, stews, and soups.

200,000 to 350,0500 Scoville Units

The Hanbanero has a fruity, and sometimes floral flavor.  Related to the Scotch Bonnet, its intense heat lingers and pairs well with salsas, ceviche, fruit, cheese, and tomato dishes

“Hibiscus sabdariffa”

Hibiscus has a cranberry-like flavor with citrus overtones. Use the slightly acidic petals sparingly in salads or as garnish.  In Mexico, hibiscus flowers are used to make Jamaico, a cool drink infusion and to flavor ice cream and sorbet.

5,000 ~ 8,000 Scoville Units

Probably the most common chile pepper in the U.S., Jalapeno powder is made from grinding the whole chile. This powder will give a fresh “green” heat to your favorite recipe.

“Juniperus communis”

A juniper berry is the female seed cone produced by the various species of junipers.  Used particularly in European cuisine, Juniper Berries also give Gin its distinguishing flavor.  They marry well with wild game, lamb, duck, and are often used to season sauerkraut.

Kashmiri Chile Powder is essential for providing the deep red coloring and rich flavor characteristic of many Indian dishes.  Similar to a hot Hungarian Paprika, it has a mild bite with a lingering heat and a somewhat fruity flavor.  Commonly used in Tandoori and curry dishes.

4,000 ~ 8,000 Scoville Units

Also known as Gochugaru, this chile is indispensable when preparing Korean cuisine, especially Kimchee.  It has a fruity flavor with a pronounced bite and is a great substitute for regular Chile Flakes.

“Lavandula officinals”

Lavender has a sweet, floral flavor, with lemon and citrus notes. It is used to flavor baked goods and desserts (it pairs especially well with chocolate), as well as to make “lavender sugar.”  Lavender lends an elegant flavor to most dishes, and pairs well with sheep’s and goat’s milk cheeses.

“Citrus limon”

Lemon peel is derived from the outer skin of the lemon and is very strongly flavored.  It is commonly used in teas, mulling spices, marinades, and both sweet and savory dishes.

“Cymbopogon citratus”

Related to citronella, this is a favored herb in Southeast Asian cuisines, where its delicate, lemony essence permeates a wide assortment of dishes. In Thai cooking, lemongrass is used most frequently to flavor soups, salads and curries. The light lemon flavor blends well with garlic, chiles, and cilantro.

“Levisticum officinale”

Also known as Love Parsley, Lovage smells and tastes similar to Celery but is a bit sweeter and spicier.  It may be used in any recipe that calls for Celery leaves but is quite strong so reduce the amount by about half.  Popular in Southern European cuisine, add to cream sauces, flavored vinegars, cheeses, soups, and salads.

“Myristica fragrans”

Mace is the dried “lacy” reddish covering of the seed of the nutmeg tree.  Mace has a more delicate flavor than nutmeg and is often preferred in light dishes for the bright orange, saffron-like hue it imparts.

“Myristica fragrans”

Mace is the dried “lacy” reddish covering of the seed of the nutmeg tree.  Mace has a more delicate flavor than nutmeg and is often preferred in light dishes for the bright orange, saffron-like hue it imparts.

“Origanum majorana”

Often mistaken for oregano, Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.  Marjoram is a favored herb for flavoring meats and stews and is essential to many German sausages.

Dried and roasted chiles.  This is pure Chile powder with nothing else added.  Makes a great base for your chili, tacos, or rubs.

“Lippia graveolens”

An aromatic shrub that is closely related to Verbena, Mexican Oregano is similar to its Greek cousin, but has been described as having a sharp bite with a subtle sweetness and hints of citrus.  It is often used to flavor pork, fish, beans, soups, salsas, and tomato based sauces.

2,500 to 3,000 Scoville Units

The Mulato chile is also a dried Poblano, but one that has ripened to a deep brown before being picked and dried.  This imparts a complex flavor that has hints of coffee, chocolate, licorice, and cherries.  Essential to making moles.

“Sinapis alba”

Yellow Mustard is actually white.  Prepared mustard is made yellow by the addition of turmeric.  Mustard’s hot and spicy flavor complements many dishes such as fish, meats, and sauces.  It is a common ingredient in pickles, chutneys, and dressings. This is ground yellow mustard seeds.

“Brassica nigra”

Mustard’s hot and spicy flavor complements many dishes such as fish, meats, and sauces.  Commonly used in Indian cooking, black mustard seeds are more pungent than brown.

“Brassica juncea”

Mustard’s hot and spicy flavor complements many dishes such as fish, meats, and sauces.  Brown mustard seeds are an important flavoring in many Indian dishes and in coarse and strong flavored mustards.

“Sinapis alba”

Yellow Mustard is actually white.  Prepared mustard is made yellow by the addition of turmeric.  Mustard’s hot and spicy flavor complements many dishes such as fish, meats, and sauces.  It is a common ingredient in pickles, chutneys, and dressings.