Our ground Gochugaru chili comes from the sun-drenched growing regions of China and offers you an authentic taste experience. These carefully ground chili flakes are characterized by their mild spiciness and deep aroma. The ground Gochugaru chili is an indispensable spice in Korean cuisine and gives kimchi, bibimbap and many other dishes their characteristic spice. You can also use it in soups, stews and marinades to add a spicy touch to your dishes. Enjoy the premium quality of our ground Gochugaru chili from China, which will not only liven up your dishes, but also bring the culinary diversity of Asia into your kitchen. A must-have for all who are looking for exotic taste experiences!

The Bhut Jolokia Chili (also known as Naga Jolokia) originates from the Indian state of Assam and is a cultivated form of the pepper species Capsicum Chinense. The fruits are about 5-7 cm long and about 1 cm thick. The surface is slightly wavy. Fruits ripen from green to red, occasionally there are also orange specimens. In North Indian cuisine, the Bhut Jolokia is appreciated for its infernal spiciness and above all for its aroma reminiscent of apricots and mango. Also in the traditional Indian medicine this chili is occasionally used for asthmatic diseases, complaints of the digestive tract and muscular diseases. Because of its special and extreme sharpness this variety is an absolute ¨must have¨ for true chili enthusiasts. For a long time the Bhut Jolokia (translated = ghost chili) was regarded as the hottest chili in the world. Here a very careful handling applies, why this should be dosed only in smallest quantities. This spice does not belong in the hands of children. For friends of extreme sharpness the Bhut Jolokia is the ultimate.

Discover the fiery intensity of China with our ground Cayenne Chili! Made from carefully selected chili peppers that ripen in the sun-drenched regions of China, this spice adds a spicy heat and exciting flavor dimension to your dishes. Our crushed cayenne chili is carefully crafted to preserve the natural heat and rich flavors of the chilies. The finely crushed chili flakes are perfect for adding a stimulating spiciness to your meals. From exotic curries to grilled meats, give your dishes an exciting kick. China is known for its spicy flavors, and our Ground Cayenne Chili brings this culinary tradition right to your home. The quality of the chilies and careful processing ensure consistent heat that will enhance your culinary creations. Add a touch of passion to your dishes and discover the spicy diversity of China with our ground cayenne chili. Take your food to the next level and enjoy the invigorating spiciness of this essential spice. Order now and experience the fiery taste of China in your own kitchen!

Cayenne pepper is often regarded as a synonym for ground chillies, even if the name is rather irritating in reference to the fruits of a pepper plant. The name probably comes from the capital and the river Cayenne of the same name in French Guiana and gives reference to the original home of this old chili species. The slender fruits grow on small shrubs up to a height of about 75 cm and are orange to red in colour. Cayenne is a true multi-talent in the kitchen. Fiery pungency, slightly smoky taste with a subtle bitter note are characteristic of Cayenne pepper. The spice is used in meat dishes such as minced meat, goulash, chilli con carne, in stews, soups and marinades, in egg dishes and all dishes with a pleasant spicy flavour.

The small town of Espelette, with a population of 2000, is located in the French Basque Country, only a few kilometres from the Spanish border and the Atlantic coast. Around Espelette, a chilli variety is cultivated that has made the region world famous. The famous Piment d´ Espelette is not only an indispensable spice in the Basque homeland, but is now equally at home in top gastronomy and with hobby chefs all over the world. Botanically speaking, the Piment d´ Espelette belongs to the Capsicum Annum group and originally came from Central America. According to a legend, shortly after the discovery of America, a sailor brought some seeds from Mexico to his Basque homeland. In the Espelette region the chilli finds ideal climatic conditions and fertile soil. In February, the seeds are sown in greenhouses because the outside temperatures are still too cool at this time of year. Around 1 May, the seedlings are then transferred to the surrounding fields. By mid-August, the fruits have reached their final size and begin to turn red. Now the harvest begins, which lasts until the end of October. The harvested fruits are sun-dried on special grates for about three weeks, sorted by hand and then processed further. The Piment d´ Espelette is very mild, aromatic-fruity with slightly smoky and sweet components. The use of the Basque chilli is very versatile. In addition to meat and fish, the spice goes well with pasta and rice dishes, sauces, marinades and salads. Thanks to its mild heat, allspice d´ Espelette can even be combined with chocolate or fruit. Piment d´ Espelette is a protected designation of original French manufacturer (AOP - Appelation d´Origine Protégée) from Espelette. Only products bottled in their origin with the original AOP seal may bear and use the name!

The Carolina Reaper, which comes from the American state of South Carolina, is a fairly new cultivated form of the pepper species Capsicum chinense. The name Reaper is quite rightly given to this chili. Since 2013, it has been listed in the ¨Guinness Book of Records¨ as the hottest chili ever - with Scoville valuesup to 2.3 million! The fruit ripens in about 100 days, the fully ripe, round fruits are bright red in colour and have a rough surface. Characteristic is the sting on the underside, not unlike the sting of a scorpion. The Reaper can vary in taste. Sometimes sweet and fruity, sometimes slightly bitter, with aromas of chocolate, citrus fruits and churches - if the hellish pungency of the chillies can be tasted at all. For those who really like it really hot, the Carolina Reaper is perfect in sauces, stews and stews. Eating hot is generally considered healthy. Numerous scientists are even convinced of the healing, antibacterial and anti-inflammatory effects of chili and its active ingredient capsaicin. In addition, chillies contain high amounts of vitamins and antioxidants. For the Carolina Reaper, these properties are certainly only partially true. A report found on the Internet describes this chili ¨as if lava were exploding in the mouth¨. And this may and should definitely be taken as a warning. Dealing with the Carolina Reaper requires utmost caution. Contact with the skin must be avoided at all costs and the dosage in food should be extremely economical and careful. Please note therefore: Improper handling of this chili can cause serious damage to health!

Habanero stands for the sharpest and extremely sharpest chilli varieties in the world. A distinction is made between different subspecies, which represent an enormous variety of species with typical tropical-fruity flavours and very different pungencies. The ¨Red Savina¨ variety is a Southern California variety that held the record as the sharpest chili variety in tHabanero stands for the sharpest and extremely sharpest chilli varieties in the world. A distinction is made between different subspecies, which represent an enormous variety of species with typical tropical-fruity flavours and very different pungencies. The ¨Red Savina¨ variety is a Southern California variety that held the record as the sharpest chili variety in the world until 2006 and made it to Guinness Book of Records with 577,000 Scoville units measured. he world until 2006 and made it to Guinness Book of Records with 577,000 Scoville units measured. ¨Habanero¨ can be translated as ¨originating from Havana¨, so it is sometimes mistakenly assumed that Habaneros come from Cuba. In the meantime one can assume that the Mexican peninsula Yukatan is the real home of this Chili species. The Habanero Red Savina is used wherever you like it really hot. In the USA and Mexico the Red Savina is mainly used for fiery-piquant sauces and salsas.

The small town of Espelette, with a population of 2000, is located in the French Basque Country, only a few kilometres from the Spanish border and the Atlantic coast. Around Espelette, a chilli variety is cultivated that has made the region world famous. The famous Piment d´ Espelette is not only an indispensable spice in the Basque homeland, but is now equally at home in top gastronomy and with hobby chefs all over the world. Botanically speaking, the Piment d´ Espelette belongs to the Capsicum Annum group and originally came from Central America. According to a legend, shortly after the discovery of America, a sailor brought some seeds from Mexico to his Basque homeland. In the Espelette region the chilli finds ideal climatic conditions and fertile soil. In February, the seeds are sown in greenhouses because the outside temperatures are still too cool at this time of year. Around 1 May, the seedlings are then transferred to the surrounding fields. By mid-August, the fruits have reached their final size and begin to turn red. Now the harvest begins, which lasts until the end of October. The harvested fruits are sun-dried on special grates for about three weeks, sorted by hand and then processed further. The Piment d´ Espelette is very mild, aromatic-fruity with slightly smoky and sweet components. The use of the Basque chilli is very versatile. In addition to meat and fish, the spice goes well with pasta and rice dishes, sauces, marinades and salads. Thanks to its mild heat, allspice d´ Espelette can even be combined with chocolate or fruit. Piment d´ Espelette is a protected designation of original French manufacturer (AOP - Appelation d´Origine Protégée) from Espelette. Only products bottled in their origin with the original AOP seal may bear and use the name! Bitte nach dem Öffnen der Verpackung das Produkt umgehend verarbeiten oder vakuumieren!

The Aji Charapita chili grows in the Peruvian Amazon region not far from the border with Brazil. The plant is not cultivated. Native farmers pick the small, fully ripe chili fruits in pure wild collection. Afterwards the chili is gently dried in the sun. Already in Inca times the Charapita chili, which botanically belongs to the genus ¨Capsicum chinense¨, was used to give food the right spiciness. The beautiful, yellowish to orange chili fruits, which are only 1cm in size and only 1cm in size at most, remind one a little of raisins. However, one should not be deceived by the cute shape, because with spiciness levels of up to 100,000 Scoville units, the Charapita has a spiciness that is a challenge for the untrained palate. But if you are used to a decent hotness, you will taste the incomparably fruity, exotic and floral nuances that make these chillies so special. The small berries can easily be mortared or crushed to give dishes the necessary spiciness. The ideal uses for these chillies are in salsas, sauces and stews, but also in stews in which the whole fruit can be cooked with them.

Cayenne pepper is often regarded as a synonym for ground chillies, even if the name is rather irritating in reference to the fruits of a pepper plant. The name probably comes from the capital and the river Cayenne of the same name in French Guiana and gives reference to the original home of this old chili species. The slender fruits grow on small shrubs up to a height of about 75 cm and are orange to red in colour. Cayenne is a true multi-talent in the kitchen. Fiery pungency, slightly smoky taste with a subtle bitter note are characteristic of Cayenne pepper. The spice is used in meat dishes such as minced meat, goulash, chilli con carne, in stews, soups and marinades, in egg dishes and all dishes with a pleasant spicy flavour.

The name already suggests that the home of this Habanero species is the Caribbean island of Trinidad. In the warm and humid climate of the Caribbean, a chili variety emerges that is second to none when it comes to sharpness. This chili owes its second part of the name to a special feature of the fruit, namely a small sting at the lower end. And as dangerous as the appearance with its sting and bright red or orange color is, as extreme is its sharpness. The Trinidad Scorpion is only suitable for the most extreme keen eaters and must not fall into the hands of children. Anyone who dares to eat this chilli and survives the sharp kick will be rewarded with a very fruity aroma. If you want it to be really fiery and hot, Habanero Trinidad Scorpion, a member of the Capsicum Chinense group, is the first choice. Even the smallest quantity additions turn dishes into a little inferno of hell.

Sometimes it´s the little things that surprise you the most. Like the cherry chili Wiri Wiri Wiri. Originally from South American Guyana, this small chili grows in the humid and hot climate at the edge of the rainforest. In the meantime, this small chili variety is also occasionally cultivated in Mexico. This little jewel among the chillies belongs in every traditional Guyanese dish and is suitable for seasoning stews and stews as well as soups, sauces or marinades. With its spiciness of 100.00 Scoville and more, the Wiri Wiri can easily compete with the Habanero. In addition to the hotness, the chilli convinces with a very fruity tomato note.

The chili variety Mirasol of the genus Capsicum annuum, which originates from the Mexican state of Zacatecas, is one of the most popular and most widely used chilli varieties in Mexican cuisine. The name Mirasol means in Spanish ¨zur sun schauend¨, which describes the form in which these chillies grow in the plant. When dried, the chilli is called guajillo and can be translated as ¨große Schote¨, which does justice to the up to 15 cm large fruits. In the meantime, this chili variety is cultivated not only in Mexico, but also in the south of the USA, as well as in Peru and Chile. The ripe fruits are deep red in colour and have a strong berry aroma with a hint of pine, fir and green tea. The very mildly hot Guajillo Chili is versatile and fits perfectly to meat dishes of all kinds as well as light poultry. Sauces, salsas, dips and marinades give this delicious chili variety a very special touch.

Habanero stands for the sharpest and extremely sharpest chilli varieties in the world. A distinction is made between different subspecies, which represent an enormous variety of species with typical tropical-fruity flavours and very different pungencies. The ¨Red Savina¨ variety is a Southern California variety that held the record as the sharpest chili variety in the world until 2006 and made it to Guinness Book of Records with 577,000 Scoville units measured. ¨Habanero¨ can be translated as ¨originating from Havana¨, so it is sometimes mistakenly assumed that Habaneros come from Cuba. In the meantime one can assume that the Mexican peninsula Yukatan is the real home of this Chili species. The Habanero Red Savina is used wherever you like it really hot. In the USA and Mexico the Red Savina is mainly used for fiery-piquant sauces and salsas.

Cayenne pepper is often regarded as a synonym for ground chillies, even if the name is rather irritating in reference to the fruits of a pepper plant. The name probably comes from the capital and the river Cayenne of the same name in French Guiana and gives reference to the original home of this old chili species. The slender fruits grow on small shrubs up to a height of about 75 cm and are orange to red in colour. Cayenne is a true multi-talent in the kitchen. Fiery pungency, slightly smoky taste with a subtle bitter note are characteristic of Cayenne pepper. The spice is used in meat dishes such as minced meat, goulash, chilli con carne, in stews, soups and marinades, in egg dishes and all dishes with a pleasant spicy flavour.

Jalapeno Chilis have their origin in the south of Mexico and owe their name to the city of Jalapa in Veracruz. Jalapenos have become the most popular chilli variety in Europe thanks to their fruity spiciness and versatile uses. The productive plant forms up to 9 cm long, very juicy fruits with clearly rounded tips. The unripe fruits are mostly green and turn into a bright red when ripe. The spicy Jalapeno Chili is usually between 5,000 - 25,000 Scoville, depending on ripeness, cultivation and processing. Jalapenos are particularly popular in Tex-Mex cuisine and should not be missing in any dish. Jalapenos harmonize perfectly with cheese, in meat dishes such as chili con carne or goulash, in BBQ sauces or in homemade wraps.

Ancho is the dried version of the Pablona Chili, which is native to Mexico. This very mild chili variety, which is particularly popular in Mexico, bears very large fruits, up to 15 cm long and 7 cm thick. Unripe fruits are green and change their colour from dark red to almost black when ripe. While the unripe, green Poblano Chili is mostly freshly processed, the fully ripe, dark fruits are dried. Now the fruit is called Ancho (Spanish for width), because the chili turns into a flat, very broad and heart-shaped pod. Dried pods are offered ground or crushed. The very mild variety has a fruity, almost sweet taste, reminiscent of dried raisins, liquorice, tobacco and coffee. Ancho is often combined with spicier chilli varieties to significantly reduce the overall sharpness. This chilli goes wonderfully with dark sauces, meat dishes and pasta or can also be combined with chocolate and fruit.

Jalapeno Chilis have their origin in the south of Mexico and owe their name to the city of Jalapa in Veracruz. Jalapenos have become the most popular chilli variety in Europe thanks to their fruity spiciness and versatile uses. The productive plant forms up to 9 cm long, very juicy fruits with clearly rounded tips. The unripe fruits are mostly green and turn into a bright red when ripe. The spicy Jalapeno Chili is usually between 5,000 - 25,000 Scoville, depending on ripeness, cultivation and processing. Jalapenos are particularly popular in Tex-Mex cuisine and should not be missing in any dish. Jalapenos harmonize perfectly with cheese, in meat dishes such as chili con carne or goulash, in BBQ sauces or in homemade wraps.

East African Uganda, a landlocked state in East Africa, is characterized by numerous lakes, savannahs and primeval forests. The special geological location directly on the equator, with large parts of the country lying 1000 metres above sea level, ensures a very constant and warm climate without extreme heat or cold. Wide regions of the country are very fertile, so that more than 80% of the working population work in agriculture. In addition to coffee, tea and bananas, the cultivation of various types of chili is becoming increasingly important. The chili species, once native to South America, were brought to Europe by Spanish and Portuguese explorers. The plant quickly spread rapidly throughout the world, supported by the great expansion of Portuguese colonial rule. In Uganda, the chilies find perfect climatic conditions and fertile soils. The plants of the Birdseye Chili, which grow to a height of about 150 cm, produce numerous hot pods, which ripen from green to orange to bright red. The small, round to pointed fruits, which belong to the group of Capsicum frutescens, owe their name ¨Bird Eye Chilis¨ to some bird species, where the fruits of the shrub are at the top of the menu. With 75,000 to over 120,000 Scoville units, Birdseyes are among the world´s hottest chilies. Their sharpness is intense and direct. Their taste is similar to that of Thai chilli, so they are very suitable for hot Asian dishes, but also for sharpening soups and sauces, stews, stews and hot BBQ sauces.

Jalapeno Chili is one of the most important and popular chili varieties in Mexico and the USA. This chilli variety is medium hot and very fruity. Due to the relatively thick flesh, Jalapeños are not suitable for air drying. Therefore, smoking ripe Jalapeno fruit has been a popular method of drying and preserving for centuries. Already the Aztecs developed this technique. The wood of the mesquite tree is used for smoking, which gives the dried fruits a strong, smoky taste. Smoked jalapeno is called chipotle. The Jalapeno loses about 90% of its weight through smoking. Chipotle chili is used as a spicy ingredient in BBQ products, stews, sauces and seasonings.

Jalapeno Chili is one of the most important and popular chili varieties in Mexico and the USA. This chilli variety is medium hot and very fruity. Due to the relatively thick flesh, Jalapeños are not suitable for air drying. Therefore, smoking ripe Jalapeno fruit has been a popular method of drying and preserving for centuries. Already the Aztecs developed this technique. The wood of the mesquite tree is used for smoking, which gives the dried fruits a strong, smoky taste. Smoked jalapeno is called chipotle. The Jalapeno loses about 90% of its weight through smoking. Chipotle chili is used as a spicy ingredient in BBQ products, stews, sauces and seasonings.