Our peppers are grown in one of the most ideal areas on earth to grow peppers, Costa Rica. Because Costa Rica is located between 8 and 12 degrees north of the Equator, the climate is tropical year round making it perfect for peppers to grow and thrive, providing you with the freshness you crave.
The Cayenne Pepper is a popular spice in a variety of cuisines. Cayenne pepper, by weight, is relatively high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium, and manganese.
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The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru.
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The Chipotle Pepper is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes.
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Originating in Mexico, the Jalapeno Pepper is a cultivar of the species Capsicum annuum. Compared to other chillies, the jalapeno heat level varies from mild to hot depending on cultivation and preparation.
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Naga Jolokia (Ghost) Peppers
The Naga Jolokia Pepper, also known as Ghost Pepper, is an interspecific hybrid chili pepper cultivated in Bangladesh and Indian states of Assam, Nagaland and Manipur.
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The Trinidad Moruga Scorpion Pepper (Capsicum chinense) is native to the district of Moruga in Trinidad and Tobago.
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Scotch Bonnet Peppers
The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour.
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