CHIPOTLE 

Medium hot chili chipotle peppers are characterized by a strong pleasant taste with deep smoky notes. These, despite the sweet smell, turn into an earthy burning that lasts for several minutes. Chipotles are hotter than, say, anaheim or poblano peppers, but milder than cayenne or serrano. Jalapeños are picked when they are still green. To make chipotles, they are allowed to ripen to a nice red color. They are collected only when they are almost dry. They are then placed on metal grates on which they are smoked. The result is dried, dark brown and smoky chili peppers. These peppers can be used whole, or as flakes or powder. Sometimes tomatoes, onions, spices and vinegar are added to them to create a sauce called "adobo".

GUAJILLO 

A guajillo chili or guajillo chilli or chilli guaco (Spanish: chile guajillo) is a landrace variety of chili pepper of the species Capsicum annuum and is the second most commonly used dried chili in Mexican cuisine. Guajillo Chile: Ideal for adding ruddy broths and soups or preparing marinades for meat, chicken, fish and vegetables. In Mexico, it is used in "pozole", "caldo tlalpeño", "pancita", a beef belly dish, "mixotes", "pescado zarandeado", "enchiladas potosinas" and others.

CHILI DEL ARBOL 

Chili del árbol is characterized by spicy taste and rich aroma, chili can be cooked or used raw, sliced, etc. Chiles de árbol has a high content of vitamins C and A and are cultivated from pre-Hispanic times. The plant is taller than average chilli and has long, thin fruits about 7 cm long. After drying, it acquires a bright red color. It is usually used in the dry state, although some gourmets prefer fresh. This highly popular variety is often used in soups, sals and sauces or for direct consumption. Highly tasty variety that fits most of the wide selection of mild to medium-sized Mexican dishes, such as Chilli Con Carne. It can also be used in jams. The pods are about 15 cm long and 4 cm wide. Chili peppers are rich in vitamin C and carotene ("provitamin A"), contain a number of B vitamins, vitamin B6 and are also very rich in iron, magnesium and potassium.

MORA 

Often confused with true chipotle, chili moras are made from ripe jalapeños that have been smoked and dried. This small, red jalapeño chile is smoked and dried in Mexico. Mora is Spanish for ‘ripe,’ referring to the dark tone its skin takes on while drying. This chile is hot and very fruity with a distinguishing smoky aroma. Use the mora chile ground or rehydrated in salsas. Moras mixed with cumin and oregano are typically used for rotisserie chicken throughout Mexico. 8,000 SHU.