New Mexico chiles (aka Anaheim Peppers) have a mild smooth flavor. Red chiles (a ripened green) are slightly sweeter, while green chiles contain a delicate smoky flavor. Color is not typically a heat indicator. Both colors are good for using in Southwestern dishes when less heat is desired, and complement eggs, stews, fruit salsas, and vegetable dishes. Ingredients: Anaheim chiles, silicon dioxide (anti-caking agent).
Spice Fun Fact: Contrary to popular belief, while hot from proximity, the heat from chile peppers does not actually come from the seeds, but rather the membrane.
Israel, Peru, Mexico, or China, and USA
Ingredients: Anaheim chiles, silicon dioxide (anti-caking agent).