Dried Chile Peppers Variety 6 Pack – Guajillo, Ancho, Pasilla, Arbol, Morita & California Chiles (24oz Total) – Perfect for Mexican Recipes, Salsas, Moles & Birria – 1400S SPICES

Discover the true taste of Mexican cooking with our Dried Chile Peppers Variety Pack by 1400S SPICES. This assortment brings together six of the most essential chiles used in authentic Mexican cuisine—Guajillo, Ancho, Pasilla, Arbol, California, and Morita—all selected for exceptional flavor and aroma. Whether you're preparing mole, birria, pozole, enchilada sauce, marinades, salsas, or homemade chili pastes, this 24-ounce value pack gives you the perfect balance of heat levels, colors, and flavor profiles to elevate every dish. Each chile is crafted by nature and preserved through careful drying so you can enjoy bold, complex flavors all year long. From the sweet, fruity notes of Ancho and the smoky richness of Morita to the fiery kick of Arbol, this collection offers unmatched culinary versatility. Rehydrate them for sauces, toast them for depth, or grind them into your own custom spice blends.

• Large 24 oz Value Pack – Generous total weight ensures you have the right chiles for every recipe. Ideal for home cooks, chefs, and those who love experimenting with bold, authentic flavors.
• Versatile Heat & Flavor Profiles – From mild and sweet Ancho and California chiles to smoky Morita and fiery Arbol, this pack offers complete flavor flexibility for all your cooking needs.
• Perfect for Traditional & Modern Recipes – Great for mole, pozole, enchilada sauce, birria, marinades, rubs, and homemade chili pastes. Easy to rehydrate, blend, toast, or grind.
• Guajillo Chile is a mildly spicy, slightly sweet dried pepper with a medium heat level of 2,500–5,000 Scoville units, commonly used to add bright, tangy depth to dishes like birria, enchilada sauce, and homemade salsas.
• Ancho Chile is a mildly spicy, sweet, and earthy dried poblano pepper with notes of raisin and chocolate and a low heat level of 1,000–2,000 Scoville units, perfect for sauces, moles, and marinades.
• Pasilla Chile is a long, dark, wrinkled dried chili with a mild-to-medium heat level (about 1,000–2,500 Scoville units) that’s often used to deepen the flavor of dishes like mole or enchilada sauce.
• Chile de Arbol is a small, slender, bright-red dried chili with a hot heat level (about 15,000–30,000 Scoville units) often used to add sharp spice to salsas and chili oils.
• Morita Chile is a small, smoky, dark-red dried jalapeño with a medium-hot heat level (about 2,500–8,000 Scoville units) commonly used to give rich, smoky depth to salsas like salsa morita and salsa macha.
• California Chile is a mild dried chili (about 500–2,500 Scoville units) with a sweet, earthy flavor often used to make red chile sauce for dishes like enchiladas or tamales.