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African Bird Pepper Powder
African Bird Pepper (Capsicum africana) is a hot chili that grows wild in many parts of Northwest Africa. It derives its name from the fact that birds eat the seeds and disperse them.
This chili is approximately 50,000 Scoville heat units and unless very hot food is desired, use it sparingly. Only 1/4 teaspoon is typically needed to impart medium heat to dishes containing three or four servings. Many cooks use African Bird Pepper in lieu of cayenne, which is a term used rather broadly to describe almost any red pepper or capsicum with high heat.
Try Silver Cloud's African Bird Pepper, in curried dishes, creamed dishes, casseroles, soups, and chowders. Use it to replace cayenne when seasoning barbecued meats, sausage, corned beef, pot roast and poultry dishes.
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Aleppo Pepper Flakes
A customer favorite, this hard to find coarse, dark red pepper has a robust, earthy flavor with medium heat. In the Middle East, Aleppo Pepper is widely used in soups, salads, poultry, fish and other dishes requiring a hint of heat, chili flavor and color.Aleppo Pepper is primarily grown in the area around Halab in Northwestern Syria just south of the Turkish border. Halab was known as Aleppo during the Middle Ages. The city was home to a large Syrian Jewish community and was an important center for Middle Eastern culture and cooking. ...
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Savory/Sweet
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Intensity
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Savory
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Earthy somewhat vegetative flavor
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Medium heat
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Middle Eastern, Syrian, Turkish
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Blend
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Basil, celery, cumin, fennel, oregano, black pepper, sesame seeds and thyme.
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This dark red chili compliments any grilled meat, fish or poultry.
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Amarillo or Ajis Amarillo Chili Powder
Amarillo chili peppers are 5" to 6 " long and yellow in color. This is the most common chili grown in Peru and is a staple in Peruvian and other south American cuisines. The word "aji" is Spanish for pepper and "amarillo" is yellow. There are hundreds of varities of chilies grown in Peru. The three best known being the amarillo, mirasol and panca. While the amarillo chili pepper is hot with a Scoville level of approximately 30,000 units, they have a delicious, fruity flavor that is robust enough to nicely balance their heat. As a result, most consumers do not realize these chili peppers are so hot. Silver Cloud's Amarillo Chili, Ground can be added to soups, sauces, and other dishes. Sprinkle this chili with a little salt on grilled beef, chicken and fish. Another must for any serious cook's pantry.
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Ancho, Chili Powder
Ancho chilies are dried poblano peppers. This wrinkled, brownish-black chili has an earthy flavor which is slightly raisin-like. Ancho chili powder and pasilla chili powder are often confused in the United States. The ancho has a wonderful savory flavor and is much milder with a Scoville level of just 1000 to 1,500 units. Ancho chili powder is widely used in Mexican salsa, mole and tamales. Considered part of the "Holy Trinity" of Mexican chilies along with the guajillo and the pasilla, these three chili powders should be in every cook's pantry who enjoys preparing authentic Mexican and Southwestern cuisine. Ancho chili, because of its mild heat and savory flavor, can be used in everything from ball-park chili dogs to chile rellenos. Many Mexican recipes use Ancho chiles and using our powder will help to lend a distinctively sweet, but piquant and authentic flavor to your Mexican dishes. ...
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Savory/Sweet
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Flavor
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Intensity
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Savory
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Savory, earthy, raisin-like with hints of tobacco
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Mild heat (1,000 - 1,500 Scoville heat units)
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Mexican, Southwestern, Tex-Mex.
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Blend
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Garlic, salt, cumin, oregano, black pepper
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Meats, fish and chicken. Often used for chili sauces, moles and to season tamales.
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Cascabel Chili, Whole Dried Pods
The name of the cascabel chili (kahs-kah-BEL), which translates as little bell, is also known as the chili bola or "rattle" chili. The names refer to the shape of the chili as well as the sound the seeds make when the dried chili is shaken. Typically sold whole, the cascabel chili is deep red to brown in color and when mature is about 1-1/2" in diameter. Cascabel chilies have medium heat with a Scoville level of approximately 1,500 - 2,500 units. Cascabels have a nutty taste and are used for a wide range of applications including salad dressings, stews and soups. When cut or ground into powder, the chili releases its flavor and heat. The cascabel's skin is leathery and the chilies should be pureed or removed prior to a dish incorporating them being served ...
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Cayenne Pepper
The term Cayenne is used rather broadly to describe almost any ground, red chili or capsicum. Silver Cloud's Cayenne Pepper is ground exclusively from a long, thin and very hot chili, which some cooks know as African Bird Pepper. This chili, which has approximately 30,000 to 50,000 Scoville heat units, has a rich, clean, fruity flavor and is one of the few very hot chilies that meets our criteria for flavor and heat. Most hot chilies have little, if any flavor. ...
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5 out of 5
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Chipotle Flakes and Powder
Silver Cloud's Chipotle Flakes have found their way into the recipes of chefs from Hawaii to Manhattan. They are made from the "tipico" variety of jalapeno prized in Mexico for its intense, rich, smoky flavor.
The Spanish word chipotle is a contraction of "chilpotle" in the Náhuatl language of the Aztecs, where "chili" referred to the hot pepper and "potle" was derived from "poctli" - meaning smoked. While in English, the word chipotle can actually be used to refer to any smoked chili pepper; they are most commonly jalapeños, named for the city of Jalapa in the state of Veracruz. Jalapeños have many other names in Mexico. In much of the country they are known as "cuaresmeños" or lenten chiles. In Puebla and Oaxaca, they are called "huachinangos" and in coastal Mexico and Veracruz they are also known as "chili gordos."
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Crushed Red Pepper
Red pepper, chili pepper or capsicum (Capsicum frutescens) is indigenous to Central and South America and was first introduced to Europe by Columbus. Today, red pepper is grown all over the world. The largest growers are India, Pakistan and China. India grows more chilies than the rest of the world combined. There are hundreds of different varieties of chilies. They vary dramatically in their size, shape, color, flavor and heat. ...
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Chili Powder Dark
Our Chili Powder Dark is our premium chili powder. Rich and savory with mild heat, this chili powder is perfect for fine Mexican and Southwestern cuisine.
We use dark ancho chili powder - a special blend of immature ancho with pasilla negro and mulato chilies in our Chili Powder Dark. Slightly roasted with hints of chocolate this blend is truly delicious and unique. While a premium product, this chili powder is a favorite of discriminating chefs and can be used in any Tex-Mex recipe requiring chili powder. ...
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Guajillo, Chili Powder
The guajillo chili pronounced (gwah-HEE-yoh) is one of the most widely used chilies in Mexico. It is described as having a flavor reminiscent of green tea with berry overtones. Guajillo chilies have medium heat with a Scoville level of between 2,500 to 5,000 units. Typically used in salsa for tamales, guajillo chili powder is also used in Mexico for sauces, soups and stews. Interestingly, guajillo chilies are sometimes used to make Harissa, a hot chile paste mixture used in Tunisian cooking. If you enjoy heat - we recommend using guajillo chili powder as a condiment on beef and chicken. Its fruity flavor compliments both very nicely. ...
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Habanero, Chili Powder
We recommended only those who like a great deal of heat try Silver Cloud's Habanero, Chili Powder (Capsicum chinense). This is very hot stuff and typically, 1/8 teaspoon is more than enough to add a great deal of heat to a dish of four to six servings. Most habanero peppers are between 200,000 and 300,000 Scoville heat units, which makes them among the hottest of all chilies. While extremely hot, this chili does have a fruity, citrus-like flavor. Its high heat has resulted in it being very popular in a wide range of applications, especially hot sauces. ...
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Jalapeño Pepper Powder
Jalapeños are probably the most popular chili sold in the United States and can be found (both fresh and canned) in most supermarkets. It is much harder to find this chili ground. Jalapeño peppers have medium heat with a Scoville level of approximately 2,500 - 5,000 units and are typically sold green. The chilis turn red as they mature, but the red peppers are considered inferior. Jalapeños are primarily grown in Mexico and the United States. In Mexico they are also known as cuaresmeños, huachinangos and chili gordos. Our ground jalapeño with its medium heat is ideal for use in sauces and seasonings for meat, fish and poultry. ...
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Chili Powder Light
We use only the finest, rich, fruity chilies in this blend. These light chilies are baked for only half the time as our dark chilies. This results in a lighter color and flavor. This chili powder has mild heat and contains chili powder, salt, cumin, garlic, black pepper, cloves and other spices....
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Marash or Maras Biberi Pepper Flakes
Marash Pepper, which is known as "Maras biberi" in Turkey is another great tasting chili from that country. This chili is traditionally mixed with olive oil, lemon juice and salt and used to season chicken, lamb, and goat dishes as well as vegetables. The marash flavored oil is also wonderful on pasta, rice or salad greens. ...
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5 out of 5
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New Mexican, Chili Powder
Silver Cloud uses only the finest New Mexican chilies in our New Mexican Chili Powder. New Mexican chilies have a unique flavor and mild heat (500 to 1,000 Scoville units) that invoke the parched, but beautiful landscape in which these chilies grow. The New Mexican chili is actually an Anaheim chili and comes in two varieties, a red and a green. We offer chili powders made from both types. ...
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| 217-941 | New Mexican, Chili Powder - 2.50 oz. jar | $4.19 | QTY: | | | 217-942 | New Mexican, Chili Powder - 7.00 oz. jar | $7.38 | QTY: | | | 217-1608 | New Mexican, Chili Powder - 1.00 lb. pouch | $8.08 | QTY: | | | 217-1609 | New Mexican, Chili Powder - 2.50 lb. pouch | $19.22 | QTY: | | | 217-1610 | New Mexican, Chili Powder - 5.00 lb. pouch | $36.05 | QTY: | | | 217-1611 | New Mexican, Chili Powder - 10.00 lb. pouch | $67.08 | QTY: | | | 217-1612 | New Mexican, Chili Powder - 25.00 lb. pouch | $146.93 | QTY: | | | 217-999 | New Mexican, Chili Powder (Green) - 2.50 oz. jar | $5.93 | QTY: | | | 217-1000 | New Mexican, Chili Powder (Green) - 7.00 oz. jar | $12.58 | QTY: | | | 217-1613 | New Mexican, Chili Powder (Green) - 1.00 lb. pouch | $16.42 | QTY: | | | 217-1614 | New Mexican, Chili Powder (Green) - 2.50 lb. pouch | $39.71 | QTY: | | | 217-1615 | New Mexican, Chili Powder (Green) - 5.00 lb. pouch | $76.37 | QTY: | | | 217-1616 | New Mexican, Chili Powder (Green) - 10.00 lb. pouch | $144.00 | QTY: | | | 217-1617 | New Mexican, Chili Powder (Green) - 25.00 lb. pouch | $325.50 | QTY: | |
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Paprika - Hungarian, Spanish, Smoked
Paprika (Capsicum annum) grows throughout the world including the Southwestern United States. A Hungarian word, paprika is a long fruited, sweet species of capsicum. The spice, which is used primarily as a food color, is produced from the ripe fruit, which has been deseeded, destemed, dried and ground. Paprika is an excellent source of vitamins and has more vitamin C than oranges. Hungary's Nobel prize-winning Albert Szent-Györgyi first discovered vitamin C in paprika peppers.
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| 208-366 | Paprika, Hungarian Hot - 2.00 oz. jar | $4.12 | QTY: | | | 208-367 | Paprika, Hungarian Hot - 8.00 oz. jar | $8.86 | QTY: | | | 208-1403 | Paprika, Hungarian Hot - 1.00 lb. pouch | $9.33 | QTY: | | | 208-1404 | Paprika, Hungarian Hot - 2.50 lb. pouch | $22.30 | QTY: | | | 208-1405 | Paprika, Hungarian Hot - 5.00 lb. pouch | $42.10 | QTY: | | | 208-1406 | Paprika, Hungarian Hot - 10.00 lb. pouch | $78.62 | QTY: | | | 208-1407 | Paprika, Hungarian Hot - 25.00 lb. pouch | $173.71 | QTY: | | | 208-368 | Paprika, Smoked - 2.50 oz. jar | $4.94 | QTY: | | | 208-369 | Paprika, Smoked - 9.00 oz. jar | $11.42 | QTY: | | | 208-1408 | Paprika, Smoked - 1.00 lb. pouch | $11.65 | QTY: | | | 208-1409 | Paprika, Smoked - 2.50 lb. pouch | $27.99 | QTY: | | | 208-1410 | Paprika, Smoked - 5.00 lb. pouch | $53.31 | QTY: | | | 208-1411 | Paprika, Smoked - 10.00 lb. pouch | $100.00 | QTY: | | | 208-1412 | Paprika, Smoked - 25.00 lb. pouch | $223.36 | QTY: | | | 208-370 | Paprika, Spanish - 2.00 oz. jar | $3.46 | QTY: | | | 208-371 | Paprika, Spanish - 8.00 oz. jar | $6.04 | QTY: | | | 208-1413 | Paprika, Spanish - 1.00 lb. pouch | $5.38 | QTY: | | | 208-1414 | Paprika, Spanish - 2.50 lb. pouch | $12.58 | QTY: | | | 208-1088 | Paprika, Spanish - 5.00 lb. pouch | $22.98 | QTY: | | | 208-1415 | Paprika, Spanish - 10.00 lb. pouch | $42.15 | QTY: | | | 208-1416 | Paprika, Spanish - 25.00 lb. pouch | $89.07 | QTY: | |
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5 out of 5
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Pasilla Negro, Chili Powder
In Mexico the names given many fresh chilies and their dried versions differ. These names can also change depending on what region of the country the chili is grown. This makes it sometimes difficult for the average American consumer to know what they are purchasing.The pasilla or pasilla negro chili in its fresh form is the chilaca chili. When dried, the long and narrow, dark green chilaca's hue becomes a blackish-brown color. It is typically ground and used for sauces. Our pasilla negro chili has a Scoville level of between 5,000 and 15,000 units and is considered medium-hot. The earthy flavor of this powder compliments chicken, duck, seafood, lamb, mushrooms, garlic, fennel, honey, oregano and fruit. There is also a pasilla oaxaca (pronounced -Wa'hock-kah) chili. This hard to find pasilla is much hotter than the pasilla negro. In the United States the ancho pepper, which in its fresh form is a poblano is often confused with pasilla. ...
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Piment d'Espelette
Like fine French wine, Piment d'Espelette has its own Appellation Controlee, which requires that the chilies come from around the town of Espelette in the Basque region of France.The plant, which was originally imported from Mexico, was introduced to France around the 16th century. While the chilies were first used medicinally, they became popular for preparing condiments and for preserving meats and ham. Piment d'Espelette is now a cornerstone of Basque cuisine on both the French and Spanish sides of the border. It has gradually replaced black pepper as the key ingredient in piperade.
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Chili Powder Pure
Our Chili Powder Pure is a blend of New Mexican, Ancho and Pasilla Negro ground chilies. This unique blend has mild heat and does not contain any added salt or spices. It is ideal for use in Mexican and Southwestern style dishes or any recipe requiring pure ground chili.If you are looking for a chili powder with salt, cumin and oregano, our Chili Powder Light and premium Chili Powder Dark are what you need. ...
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Urfa or Urfa Biber Pepper Flakes
Urfa Pepper, which is also known as Isot Pepper is a chili grown in the Urfa region of Turkey. Sun dried during the day and wrapped and sweated at night, this chili has a wonderful smoky, raisin-like flavor reminiscent of dried fruits and tobacco. Urfa Pepper is hotter than Marash or Aleppo Pepper and is purplish-black as opposed to red in color. ...
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Savory/Sweet
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Flavor
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Intensity
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Cuisine
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Savory
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Smoky, raisin, tobacco,
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High
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Middle Eastern, Turkish and potentially most other cuisines. One of the most interesting of all the chilies.
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Blend
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Use
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garlic, onion, oregano, lemon peel, rosemary, fennel, anise, cumin.
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Beef (especially griiled steaks and chops), chicken, pork and fish.
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5 out of 5
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Why Buy Your Spices at Silver Cloud
Estates?
Why buy spices online when they are so readily available at your local store? The answer is quality and price. The spices sold at your local store are often a year or two old. As spices age, they loose much of their flavor. Silver Cloud's spices are always fresh, never old. Our products are also an excellent value. When you need spices, click on Silver Cloud Estates for the freshest products at great prices.
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Silver Cloud offers the finest cured Vanilla Beans, which can be purchased
in glass tubes containing three beans or 8 ounce and 17 ounce vacuum sealed pouches.
There are approximately 40 beans in an 8 ounce pouch. Since our beans are
sold by weight, depending on the size of the beans, the number in a pouch will
vary.
For
Whole Vanilla Beans Click Here
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News
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This month we have added a number of imitation flavors including Peanut Butter. We are focusing our efforts on developing a complete line of flavors that have special appeal to customers of Mexican, South and Central American descent. As part of this effort we have started offering Imitation Dulce de Leche, Horchata and Lychee Extract. We have also added under pure and natural flavors a Chirimoya, Natural Flavor Blend. Next month, look for Papaya, Margarita and Condensed Milk
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