The Rehan ingredient library

A world of chiles. Find your flavour.

From whole pods to finely ground colour, explore our chiles and paprika by the form your kitchen needs. A little curiosity goes a long way.

Find a chile Buying in bulk?
Illustrative photograph of whole New Mexico red chiles with their stems in an ivory dish
Whole pods. Beautiful possibilities.Illustrative ingredient photography. Appearance varies by lot.

15chile & paprika families

19listed forms & grades

2retail & wholesale routes

Start with the form

One ingredient. So many directions.

Think about texture, preparation and the final dish. Then use the catalogue to choose the exact ingredient.

Whole pods

Choose the pod format when your recipe calls for whole chiles. Check whether you need stems attached or removed before selecting a product.

Ground

Choose a ground format when your recipe calls for powder. For production, include your target particle size or mesh in the enquiry.

Flakes & coarse

Choose the listed flakes or coarse format when visible pieces are part of the dish. Specify the cut you need when placing a wholesale enquiry.

Explore the range

Your next great ingredient.

Browse every chile and paprika family in our catalogue. Each card shows the forms currently listed; availability and specifications are confirmed with your enquiry.

Ask usExplore the listed forms

Chile India

Listed forms

  • Ask about available forms

Our team can confirm the available form and product details for your enquiry.

Ask about this ingredient

Know what you are choosing

Heat and colour tell different stories.

Use the numbers alongside the form and your intended use. A catalogue grade is a starting point for discussion; ask for current specifications when your application depends on a measured result.

Working to a specification?

Tell us the ingredient, form, target heat or colour, pack requirement and intended use. Ask about the current specification sheet and any lot-specific documents required for your approval.

SHU describes pungency

Scoville Heat Units describe chile heat. Our Cayenne Pepper catalogue lists three ground grades: 15–20K, 30–40K and 70–80K SHU. These are catalogue ranges, not a test result for a particular lot.

How chile heat is measured · NMSU

ASTA describes extractable colour

ASTA colour units measure extractable colour in capsicums. Our Paprika catalogue lists 85 ASTA (Domestic), 120 ASTA and 160 ASTA. The colour number does not state a Scoville heat level.

Paprika colour explained · ASTA (PDF)

For commercial kitchens & procurement teams

Built around your next order.

Distributors, manufacturers, foodservice operators and institutional buyers can request a quote for their ingredient requirements. We ship nationwide, including the Western United States, Texas and Florida.

Include estimated usage, delivery ZIP code, required date and any bid, vendor-onboarding or documentation requirements. Freight is quoted for your order and paid by the customer.

Start a wholesale enquiry Wholesale capabilities

Keep exploring

Bring the rest of the pantry.

Discover more ingredients and ideas for your next menu.

Explore all ingredients Visit the Rehan kitchen