Penderys has put together a page full of important information that can both help continue your chilies lasting period and questions about chilies.


Jerk is a Jamaican form of barbecuing that is typically highly seasoned with Allspice as one of the key ingredients. Hot Chile Peppers are also essentials. In Jamaica, each Jerk “hut” prides itself on its uniquely delicious flavor.

Allspice & Chiles are two of the few spices of the world indigenous to the Western Hemisphere. See Allspice, pg. 20, Hot Chiles 38-40, & Jamaican Jerk, pg. 29.



Our spices are carefully measured into barrier bags; the air is expelled and replaced with sterile. Store your spices in tightly sealed containers in a dark, cool spot. Colorful spices, eg Paprika, should be refrigerated. Seeds with high oil content, e.g. Poppy or Sesame, should be refrigerated or frozen. Replenish your spice supply frequently. Your favorite recipe will be enhanced by our fresh, quality spices. You will taste the difference!


The Intoxicating CAPSICUMS

Columbus set sail for exotic regions of India in search of that coveted spice, black pepper. He, in blessed error, discovered the pristine continents of the Americas, and an unexpected treasure - the Capsicums.  He returned from this first voyage carrying their seeds back to Europe.

The Spaniards came to the New World, lured by tales of Inca gold. They found Inca carvings of “Brother Chile Pepper” immortalized in stone as beloved deities of worship. They shared the Capsicum seeds with their homeland. By 1650, the cultivation and use of the Capsicums, as a seasoning, had spread throughout Europe, as well as Asia and Africa. An amazing phenomenon in the ancient world.

Through the ensuing centuries, the Capsicum popularity and cultivation has continued to grow. Why should this elicit surprise? They  enliven their surroundings with their varied decorative appearance in shades of greens, yellows and reds. They enhance the most bland of dishes with an exciting depth of flavor. They effect a refreshing cooling sensation when eaten in hot climates. They exhibit medicinal values with vitamins and other reported health benefits. They enrapture a multitude of followers in a pod cult of clubs, magazines & memorabilia.

An inexplicable fascination, a playful delight, a sensual aura, an addictive pleasure envelop millions of people around the world. Let yourself succumb to the Capsicums!


A few quick definitions to assist in the jargon & selection of capsicum products:

ASTA color unit - amount of extractable (oil soluble, obtained through cooking) color from Capsicum products.

SCAN color unit - standard to determine the different shades of Capsicums, determined by light reflectance meter.

Scoville Heat Unit - standard to determine the pungency of Capsicum products. H.U.

Chile Pod - dried, whole  fruit.

Chile Powder or Blend-Ground chile peppers with other spices added.

 Ground Chiles - only ground pods, no other spices added.


Whole dried chiles is the most common way to preserve and maintain chile pods. They can be reconstituted, pureed or chopped. The relative heat of chiles is typically measured in Scoville Units. A rating system of 0-10 simplifies this system. NOTE: You will find this rating noted with the description of our chiles.

Rating Scoville Units Chile Variety
10 100,000 - 300,000 Habanero
9 50,000 - 100,000  Thai
8 30,000 - 50,000 Piquin, Cayenne, Tabasco, Aji, Amarillo, Chilepin
7 15,000 - 30,000 De Arbol, Japones, Serrano
6 5,000 - 15,000 Pasilla de Oaxaca, Costeno Rojo, Puya
5 2,500 - 5,000 Jalapeno, Guajillo, Chipotle, Onza Rojo, Chilcostle
4 1,500 - 2,500 NM pods-hot, Cascabel, Chihuacle Negro, Costeno Amarillo
3 1,000 - 1,500 Ancho, Negro/Pasilla, Aji Mirasol, Catarina
2 500 - 1,000 Anaheim, NM pods-Mild, Mulato, Aji Panca, Hungarian
1 100 - 500 Cherry
0 0 - 100 Bells, Pimento