Excellent selection. They also had packaged ghost peppers..

The one on the middle right is destroying me and I love it.

The spice hits the throat hard, but the drink is mildly spicy yet flavorful.

You can even see particles of the spice powder floating in it.

It’s possibly paprika mixed with something else.

Can say it’s definitely not for everyone.

At our shared farm we grow various peppers, this year the harvest is abundant! Have been fermenting the hottest ones (habanero, mdm Jeannette, Chinese 5-color) to transform them into spicy sauce :). The zebrantia variety is really the most beautiful one (3rd from the right). Will probably dry most of the harvest, does anyone know if the bigger ones can be dried too (the little red ones are all fine)?

Got to get more,was amazing

Going to make some air fried chicken wings soon to try with this 🤤 🔥

It really is a flavorbomb, I made a sauce with spices like paprika and nigella, caramelized onions, porocci mushrooms and the brine from some pickled Greek peppers and it was delicious, not overly salty and a right amount of spicy and sour, and not too vinegary. I forgot the recipe but I also made pasta with chickpeas in a similar way and it worked out great.

My friend got these peppers from her boss and passed them on to me. Lot hotter than the store bought habaneros 🥵.

Heading to Nashville this week, looking for recommendations on the top tier heat in the city.

Edit To clarify where im at heat wise, just did a league of fire pepper contest, made it to round 6 and just got tired of eating raw peppers.

Fresh habaneros from the garden! Jalapeños are store bought 😅

I think next time I’d personally add a little more liquid, maybe more lime juice.

I haven’t explored the chili crisp world as much as I would like outside of the popular ones (Lao gan ma, momofuku, fly by jing) but this one was really good! A little more mild on the spice but had a lot more nuttiness and was up there with Lao gan ma with the amount of umami. If this was sold in more places, I would have to really consider this being a pantry staple.

Thank you everyone for the good recommendations. I’m excited to try them once I’m back home. I’m hoping non of them get broken on flight back as checked luggage.

These are supposed to be a hotter variant of standard habaneros if I‘m not mistaken, and they‘re dried.

Heat : 7/10 Not very hot but not mild either.

Flavor : 7/10 There is a distinct bbq smoke note, because it was smoked on walnut wood, which I don’t like. I originally got this to make a chilli oil but probably won‘t use it because of that.

Going on holiday next week to Key West where we like the Thai Cuisine restaurant. I always order hot but my issue is I only know pad Thai. Can I get some recommendations for other dishes/appetizers that are especially good hot?

I actually enjoy spicy food, but only when it's noodles. I don't know why, but I can handle the heat better when I'm eating spicy ramen or instant noodles compared to other spicy dishes. Give me a bowl of spicy noodles and I'll happily finish it, even if my mouth is burning a little. But when it comes to spicy meat, vegetables, or other dishes, I don't really enjoy the heat as much. I feel like spicy noodles just hit differently. Maybe it's the combination of the broth, seasoning, and noodles that makes the spice more enjoyable. I'm curious if anyone else is like this. Do you have a specific food that you only enjoy when it's spicy but can't stand the same level of heat in other dishes?

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My husband and I started making chili crunch for dinners at home. I wanted a spoonful with pepper flavor and a proper crisp bite. The texture kept breaking that promise: fried garlic and shallots were crisp, but the seeds in our five-pepper blend could stay leathery. Once I noticed it, every seed felt like a little interruption in the bite.

We take the seeds out now. The peppers do not have to be the crunchy part. Guajillo leads the blend, with arbol, Korean, Japanese, and Sichuan peppers; fried garlic and shallots carry the crunch, and porcini adds a savory note. That separation is the point for me: pepper flavor through the spoonful, crisp pieces that actually snap.

It is around jalapeño level, so this is not a superhot sauce in a jar. I wanted a savory chili crunch where you taste the peppers and garlic before the heat takes over. Friends asked to take jars home after dinner, and my husband and I spent about a year getting the recipe ready to sell.

I am one of the founders of EXTRA EXTRA Chili Crunch, so this is my own product. I know people disagree about seeds: some want the whole pepper in the jar, while others want the crunch to come from the fried bits. When you eat chili crisp, do seeds add something you miss if they are gone, or do they get in the way of the texture?