chili & paprika, spicy spices

Sweet paprika from Hungary, stone-ground, mild and deep red.

Pimentón de la Vera Dulce, sweet-smoky from Spanish Extremadura.

This spice may only be grown, produced and bottled under the name Piment d'Espelette in the region around the town of Espelette (French Basque Country) (protected designation of origin).

Top-notch, delicately fruity quality. The peppers were hand-picked and stone-ground.

Spanish Pimentón de la Vera, sweet-smoky heat for chorizo and paella.

Finely ground cayenne chili, a clear heat with a fruity base note.

A pleasant spiciness meets a fruity, smoky note. A perfect finishing spice for salmon, steak, vegetables, and fried eggs.

The paprika flakes from Hungary have a strong red color.

Whole bird's-eye chilies, fiery heat for Asian curries and wok.

Chili Ancho, dried poblano with plum and raisin aromas.

Mexican guajillo chili, fruity and mild. A classic for mole and adobo.

The smoked jalapeno chili has a smoky-sweet chocolate aroma with a full-bodied fruity note.

The intense smell and the typical Hungarian taste make your taste buds explode.

Chili flakes, very hot and fiery. A topping for pizza, pasta and stews.

Edible chili threads with a subtle heat. A decorative highlight for carpaccio and sushi.

Dried chili rings, fruity and hot. A topping for wok, pizza and bowls.

Top quality with fresh flavors. The peppers were hand-picked unripe and stone-ground.

This green jalapeno chili has a grassy, ​​fresh note with a piquant, yet pleasant heat.

Chili Bhut Jolokia, ghost chili from India with extreme heat.

Chili Pasilla, ground, mild and herbaceous-complex. A classic for mole and adobo.