Achiote is a bright red-orange colorant and spice made from the annatto seeds of the Bixa Orellana tree. While the seeds are common in Mexican cuisine, a paste-like condiment is more readily...

Jerk sauce is a defining characteristic of Jamaican cuisine. The marinade is made with scotch bonnet peppers, scallions, soy sauce, brown sugar, garlic, fresh ginger, thyme leaves, cinnamon, pimento...

Calabrian chilis, named after the town in southern Italy where they originated, are a small spicy and smoky red pepper. They are typically dried and preserved in olive oil and sold in jars, either...

Gochugaru, also known as Korean chili powder, chili flakes, or red pepper flakes, are sun-dried Korean red chili peppers. Theyare prevalent in Korean and Asian food, especially in stews and soups,...

Thai chili pepper is the umbrella term for a group of more than 70 different Thai chilis originating from three species of chilis in Thailand. They’re typically small in size but can pack a lot of...

Birds eye chile pepper, also known as Thai chilis, is a tiny elongated pepper originating from Thailand and the neighboring countries. They’re primarily used in Southeast Asian cuisine, though...