Fresh becomes dried
One fruit.
Another name.
Drying is not just preservation. Water recedes, sugars concentrate, and bright green notes deepen into fruit, tobacco, cacao, and smoke.
PoblanoFresh
→AnchoDried
Fresh and earthy; dried, raisiny and cacao-like
02Poblano (ripe)Fresh
→MulatoDried
Chocolate, licorice, dried cherry
03JalapeñoFresh
→ChipotleDried
Bright and grassy; smoky and leathery when dried
04SerranoFresh
→Chile secoDried
Clean, crisp, and direct
05ChilacaFresh
→PasillaDried
Herbal fresh; berry, cocoa, and earth dried
06MirasolFresh
→GuajilloDried
Tangy, berry-like, with tea notes
07AnaheimFresh
→Chile coloradoDried
Green, mellow, and lightly sweet
08Hatch chileFresh
→New Mexico red chileDried
Roasted, vegetal, and sweet
09FresnoFresh
→Fresno secoDried
Fruity, bright, and lightly smoky
10HabaneroFresh
→Habanero secoDried
Tropical, floral, and intensely aromatic
11Aji amarilloFresh
→Aji mirasolDried
Fruity, raisiny, and sun-warm
12RocotoFresh
→Rocoto secoDried
Juicy, grassy, and apple-like
13Thai bird’s eyeFresh
→Prik haengDried
Piercing, fruity, and clean
14Aleppo pepperFresh
→Pul biberDried
Fruity, oily, and cumin-like
15EspeletteFresh
→Piment d’EspeletteDried
Sweet, hay-like, and gently warm
16Ghost pepperFresh
→Bhut jolokiaDried
Smoky, fruity, with slow-building heat