We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Different Types of Dried Chili Peppers?

By Lee Johnson
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Many different types of dried chili peppers exist, and essentially any type of fresh chili can be dried to make one. The most common types of dried chili peppers include the ancho, guajillo, mulato, and chilpotle peppers. Other types include the cascabel, the de arbol, the pasilla, and the seco del norte. Several other chilis, including the bhut jolokia and the scotch bonnet can also be dried, but they are also commonly used fresh. Most dried chili peppers are simply left out in the sun for a couple of days to dry them out.

In Mexico, the ancho is the most common of the dried chili peppers. The word ancho literally means "wide," which is the chilis defining characteristic. Ancho chilis are also red to brown in color and have wrinkled skin. As the chili dries, the skin becomes darker and darker, and it is often necessary to cut it open to distinguish it from the mulato, another common type of dried chili. The ancho chili is generally used in sauces after being re-hydrated.

The guajillo is another one of the most common dried chili peppers. This chili is long and thin, with a characteristic point at the end. The skin is dark red in color, with hints of purple in certain places, and doesn’t wrinkle in the way the ancho does. Guajillo skin can be quite tough, and as a result many people choose to remove it before cooking with it. As a common and relatively cheap chili, it is also generally used in sauces.

Chilpotles are dried chili peppers actually made from dried jalapeño peppers. The fresh pepper is dried and cured with smoke to make the chilpotle. Ordinarily, the skin is light brown in color with a faint golden tint, and tough to the point of leatheriness. The chili has a slightly fruity flavor, and is very spicy — between 2,500 and 8,000 units on the Scoville chart. Scovilles are the accepted unit of measurement for spiciness.

Virtually any type of fresh chili can be dried and turned into a variety of dried chili peppers. The hottest naturally-occurring chili pepper is the bhut jolokia, commonly called the ghost chili. This measures at 1,001,034 Scovilles, and the dried version of it is just as spicy. Chilis can be dried by leaving them out in the sun for a few days, putting them in the oven or hanging them up.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.