One bottle each of the Ground Dried Magic Chiles (Ancho, New Mexico, Anaheim, Chipotle, Guajillo, Arbol and Pasilla) in a wooden rack.

• Each Magic Chile is packaged in a bottle, ranging in 1.3 to 1.5 ounces.
• Magic Chiles are in their purest forms and contain no essences, oils or extenders.
• One or more of these chiles are used in many of the recipes from Chef Paul Prudhomme's cookbook, Fiery Foods That I Love and many are ingredients in the Kitchen Expedition and Louisiana Tastes cookbooks.
• These Ground Dried Magic Chiles are the most commonly used dried chiles in Mexico.
• They are wonderful additions to soups, sauces and gravies.
• Use a small amount to add excitement to any dish, even desserts.
• Adding the milder chiles will provide a pleasant chile flavor without adding heat.
• Use the Magic Chiles as an addition to your favorite dishes and not as a substitute to the recipe's seasoning portion.

Anaheim (California Beauty) also referred to as Chile Colorado, is the ripe form of the green peppers of the same name.

Ancho is the sweetest of the dried chiles, mainly used in preparation of sauces and moles.

Chile de Arbol is slender in appearance but gives that immediate heat with a touch of acidic, smokey flavor.

Chipotle is a smoked jalapeno pepper, giving a unique smokey flavor to your food.

Guajillo has a subtle, sweet heat that lends itself to a variety of creative applications.

New Mexico (Perfecto) is also referred to as the dried California Chile, providing an earthy flavor with some acidity and a crisp clear heat.

Pasilla is a chilaca chile and is one of the most used chiles in the preparation of the traditional mole sauce.