The Espelette pepper variety “Gorria” native to South America, was imported in the Basque country in the 16th century.
Note: Due to the expensive nature of Espelette Pepper, the bottle filled with 8 oz will only be 1/2 to 2/3 full.
Black Peppercorn (crushed), Italian Seasoning, Herbs de Provence, Sage, Marjoram
400-4,000 Heat Units
Native to Central and South America, but most commonly known from the Syrian town of Aleppo.
Sumac, Sesame, Cumin, Oregano, Za'atar
10,000 Heat Units
Native to Pueblo, Mexico, but grown in California and Mexico.
Orange Peel, Garlic, Oregano, Cumin, Paprika, Chili Powder
1000-2000 Heat Units
Native to Mexico. Grown in Mexico, and the United States.
Cumin Seed, Garlic, Guajillo Chile, Onion, Oregano
Native to Central and South America. Grown in Malaysia, India, Vietnam, and Thailand.
Cilantro, Cumin Seed, Garlic, Ginger, Onion
100,000-225,000 Heat Units
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