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Chili Pepper 101

Chile Pepper 101.jpg
Chile Pepper 101.jpg

Chili Pepper 101


New Mexico Chile Pepper

Chipotle Chile Pepper
Guajillo Chile Pepper
Ancho Chile Pepper  


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Chili Pepper 101

Our chile peppers introduce you to the fine cooking of Southwest and Mexican cuisine. Whether you like your food mild or wild, our chiles will satisfy with authentic Tex-Mex flavor and taste!

New Mexico Chile:  New Mexico Chile Powder is very easy to use. Use in stir fry, or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with melted butter and then tossing with a bit of  chile powder is a great and different snack. New Mexico chile is mildly hot and ranges from 1 to 2 on the heat scale (10 being the hottest).

Chipotle: The Chipotle chile is a dried smoked red jalapeno. Used in a variety of Mexican dishes and because of it’s tangy brightness, it is often powdered over vegetables or added to stews and soups. Vegetarians can use Chipotle as a substitute for ham bones in stews, casseroles and soups. Chipotle has a heat level of 4 (10 being the hottest).

Guajillo: The flavor of the Guajillo is slightly fruity with a strong, berry under taste. Guajillo flavors dishes easily, a little goes a long way. Guajillo is traditionally used in Mexican and Southwestern cuisine, from sauces, salsas, soups, and stews. A mild chile on the heat scale, it is rated a 5 (10 being the hottest).

Ancho:  Ancho is the sweetest of the dried chiles. It has a mild fruity, earthy flavor. They are fairly mild, rated 3 on the heat scale (10 being the hottest).  Ancho is used to add flavor, heat, and color to sauces and moles. Ancho chile is produced in Mexico’s central region.