Ginger is the bumpy root of the Zingiber officinale plant that has been widely used in cooking and traditional medicine for centuries. Ginger renders some zing to savory Asian, Indian, and Caribbean...
Category: Hot Spices
Hot paprika is a bright red fine powder with a peppery, tangy flavor. It is a staple in Hungarian and Spanish cuisines in savory dishes like chicken paprikash, goulash, and Spanish paella. What is...
Chinese red or Tien Tsin peppers are mildly spicy (62,500 SHU) and a key ingredient in kung pao chicken, while Chinese 5 Color peppers are earthy, sweet, and bitter with 5,000 to 30,000 SHU. They are...
A critical part of Korean food, the Korean red pepper offers a great mix of spiciness and sweetness. Unlike many of its pepper relatives, it also gives a fruity flavor. In the US, it’s available as...
Dried Thai chili peppers are small and slender red chili peppers that range from 1 to 3 inches long. They are red or green, and their spiciness can vary from mild to extremely hot. These chili...
Piment d’Espelette (Espelette pepper, Ezpeletako Biperra) is produced by drying the fresh Capsicum annuum and grinding it into a fine powder. The maroon powder offers dishes a mild spicy...