Long hot chili peppers bring serious, sustained heat to curries, chutneys, pickles, and stir-fries. Longer than Thai chilies with a slower burn that builds as you eat — these are for cooks who want real heat, not decorative spice.

Serious Heat for Serious Cooks

• Long hot chili peppers
• For curries, chutneys, pickles, stir-fry
• Sustained, building heat
• Not for the faint-hearted

How to Use

Slit and add whole to curries for moderate heat (remove before serving). Chop and fry in tadka for intense heat. Pickle whole with mustard oil and spices for achaar.

Frequently Asked Questions

How hot are these?
Hotter than jalapenos, milder than habaneros. The heat builds slowly and lingers.

Seeds in or out?
Seeds and white membrane carry most of the heat. Remove them for milder results.

How do I store them?
Refrigerate in a paper bag for up to 2 weeks. Freeze whole for longer storage.

Fresh produce — availability may vary.