​This area features various details about the products as well as important milestones for the company as we try and grow
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HUNGARIAN WAX
• Our primary purpose in having this pepper in our product line is to bring in the brightness of the Hungarian Wax pepper as well as the very well defined taste that it possesses. In the dried form under our artisanal drying process, the pepper retains it’s bright color as well as it’s natural sweetness.
• Color: Bright Yellow. Contrasts quite well with a red pasta. It’s difficult to find the color yellow in most cooking without using fresh ingredients.
• Taste: Sweetness compliments pasta and tomato sauce
• Spiciness: This mild pepper compliments tomato sauce quite well.
Jalapeño
We realize that jalapeños can be found in every supermarket and that adding fresh ingredients is the best way to add flavor. We suggest this dried pepper be used to augment flavor whenever you need it to match the spiciness level of the person consuming a dish. Being an engineer, I have usually encountered one problem that matches the conundrum that we are trying to resolve here, and that’s weak coffee. You can always water down coffee, but making it stronger in a short amount of time is very difficult. With various people eating at the same time from the same dish, now you can tailor the dish to the spiciness level of the weakest consumer and augment and amplify the flavor for those who need it, all with a single dish. We still suggest using fresh ingredients whenever possible for the best flavor, but we think you’ll agree that our product is a very close second to having the pepper fresh. And in ground form, you’ll also be able to distribute the flavor more evenly with a lot less work.
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Green Jalapeño
• Color: Bright green, can be used to compliment any food.
• Taste: always compliments the fresh pepper and will pair very well with both sweet and sour foods
• Spiciness: This mild pepper compliments almost everything. I know we call this a mild pepper even though this is the level of spicy that most people can tolerate.\
• Note: Green Jalapeños are very easy to find and most people make this pepper the basis for their spiciness level. If you think there's a need to add them in dried form, please let us know and if there's enough interest, we'll add them to the product line. The best use of dried Jalapeños is to eliminate the need to finely chop and distribute the ingredient in any meal.
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Red Jalapeño
• Color: Bright red, can be used to compliment any food. Red Jalapeños are difficult to find and we continue to look for them. If you
• Taste: always compliments the fresh pepper and will pair very well with both sweet and sour foods and add hints of smokiness, even though we don’t smoke dry our peppers.
• Spiciness: This mild pepper compliments almost everything. As with the green jalapeo, we call this a mild pepper even though this is the level of spicy that most people can tolerate.
• Note: Red Jalapeños are difficult to find and we continue to look for them. If you'd like them added to the product line, please let us know and we'll add them as soon as possible.
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Serrano
We realize that serranos can be found in every supermarket and that adding fresh ingredients is the best way to add flavor. We suggest this dried pepper be used to augment flavor whenever you need it to match the spiciness level of the person consuming a dish. Being an engineer, I have usually encountered a similar but opposite problem that matches the conundrum that we are trying to solve here, and that’s weak coffee. You can always water down coffee, but making it stronger in a short amount of time is very difficult. Yet, engineering firms typically have weak coffee. With various people eating at the same time from the same dish, now you can tailor the dish to the spiciness level of the weakest consumer and augment and amplify the flavor for those who need it, all with a small sampling of chile peppers. We still suggest using fresh ingredients whenever possible for the best flavor, but we think you’ll agree that our product is a very close second to having the pepper fresh. And in ground form, you’ll also be able to distribute the flavor more evenly, avoiding that chunk of serrano pepper you were not expecting.
Green Serrano
• Color: Bright green, can be used to compliment any food.
• Taste: always compliments the fresh pepper and will pair very well with both sweet and sour foods
• Spiciness: This medium pepper compliments almost everything.
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Tepin
• This is a pepper that I grew up with, and it’s always confused with a similar pepper, Pequin or with itself under it's proper name, Chiltepin. Basically, where I grew up, if it’s a small round red pepper, it’s called a Pequin. The flavor of this pepper is something that I can add to almost any dish. It had the right spiciness level when I was younger (I’ve outgrown it now) and it has a hints of smoke plus a nutty flavor. It goes great on any soup, any seafood, and even eggs in the morning.
• Color: Bright red, can be used to compliment any food.
• Taste: can compliment any sauce with it’s nutty flavor. This flavor pairs well with sweet, sour, and bitter.
• Spiciness: This hot pepper compliments almost everything. This pepper goes past the medium level of spicy and is considered a hot pepper for general consumption. It is difficult to cultivate this pepper and therefore it's mostly found in the wild. As a result, the price of this pepper is very high relative to other peppers.
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Thai Red Hot
•This is a common pepper in Asian cuisine, it’s a hot pepper, and it’s the reason many Asians are considered to eat spicy foods. In fresh form, this pepper can be found in most specialty markets. Unless your family or friends all are known as spicy food eaters, you might want to avoid adding much of this pepper to any dish. However, if you know of at least one person who likes spicy food, or maybe you do, this ground pepper will make your lips burn (just like it’s doing to me as I write this, since I just put it in a chicken soup) to find out how well the grinder we are trying to use will work out.
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Green Thai
•Color: Bright green, can be used to compliment many foods if you really like spicy food.
•Taste: always compliments the fresh pepper and will pair very well with sweet, sour and bitter foods, as this pepper adds a fruity flavor and it always adds a punch. In green form, it will be slightly sweeter than the fully mature red pepper.
•Spiciness: This hot pepper compliments almost everything. At the 60-100k Scoville Heat Scale, it’s approximately 25 times hotter than a typical Jalapeño.
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Red Thai
•Color: Bright red when dried, can be used to compliment any food.
•Taste: always compliments the fresh pepper and will pair very well with sweet, sour and bitter foods, as this pepper adds a fruity flavor and it always adds a punch.
•Spiciness: This hot pepper compliments almost everything. At the 60-100k Scoville Heat Scale, it’s approximately 25 times hotter than a typical Jalapeño. In the red form, this is the spiciest this pepper will get.
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Habanero
•We primarily use orange habanero peppers, as it’s easiest to find, provides a consistent taste, and in the dried form, the bright orange looks beautiful. I truly discovered this pepper while on vacation in Cuncun when I was younger, and I fell in love with it then, in a red onion, lemon, and orange habanero pepper sauce. This pepper has a flavor that we consider to be a full chile pepper flavor. We didn’t max out the flavor bar with this one, because there are so many more peppers to taste and compare and contrast. Prior to the mid 1990’s, a variety of a habanero held the world’s spiciest pepper according to Guiness’s World Records. While there were surely other more spicy peppers at the time, it wasn’t very common to look for very spicy peppers. We at Favela Spice Company will try to source more spicy peppers soon, but the spicier they get, the harder they are to find commercially.
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•Orange
•Color: Bright orange, can be used to compliment any food.
•Taste: can compliment any dish with it’s fruity, floral, and overall sweetness . These flavors pair well with sweet, sour, and bitter.
•Spiciness: This hot pepper compliments almost everything and it’s the original superhot pepper. This pepper goes past the hot level of spicy and we grant it the burn level of spiciness, as this pepper will build and burn if you keep consuming it and are not used to it. Most people should not consume this pepper without first trying it in a very small quantity. Taste it and wait 30 seconds, as it has a delayed reaction, allowing your taste buds to taste the wonderful chile flavors prior to the spiciness overwhelming your mouth.
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Company notes
•On October 12, 2019, the drying process is established. It retains color and flavor and takes what we currently consider to be a reasonable amount of time to dry the peppers fully. Our peppers are as dry as humanly possible, and we’re going to generate some charts to show where on the chile’s humidity curve we fall. Need to obtain a more accurate scale to perform the tests
•On October 23, 2019, we found out that the current grinders in existence don’t work well with our big chunks, and we’ll have to reduce our chunk size to make it work. We will need to work with our grinder supplier to modify the grinders to allow for bigger chunks, which will be more pleasant to look at and maintain freshness for longer.
•It turns out that we could not find a grinder that works well. We searched countless grinders and in August 2020, gave up. We will modify the product form instead and present in the ground form. If there is decent demand for the product, we will work with a company to develop a grinder. This is not an inexpensive task to undertake.
•In April 2021, we finally obtained both a business license and a permit from the Los Angeles County Department of Public Health. We can now start making product
•In May 2021, we finally printed labels (needed to wait for DPH number to put on the label to be able to sell). Made Habanero labels first to prove out the concept. Recieved those back and they look great. Have now ordered Serrano and Hungarian Wax as well. I used the exact same template, but somehow I had issues. Also ordered business cards. FInally, the long and arduous process of starting a Cottage Food Industry is complete, and even more painful than I expected. It was very intimidating to have the DPH inspector over to the house, but David was a pleasure to deal with. Very informative and super nice. Thank you David!
•Thursday May 13, 2021 is a historic moment for this little company. Habanero pepper dust sold it's first two containers! Both to people I know and independent of me. The product is for sale currently at Guadalajara Taco Grill in Palmdale, CA, and both were bought from the restaurant. Thank you CJ B. and Anthony L. for your support. I hope you enjoy the product and that you try the soon to be on the market Serrano and Hungarian Wax. Soon we'll have a very limited amount of Carolina Reaper, Chocolate Bhutlah, Tepin, and Thai Red Hot. We haven't been able to obtain these commercially, so I've resorted to growing them in my back yard. Wish us luck!!
•June 25th, I went a little off the deep end when I met Mr. Travis Brown on a facebook group, and he had a bunch of plants for sale. He had quite a few Moruga plants (yellow, peach, and chocolate) and yellow reapers. These were plants that I was looking for. He also provided countless other peppers that are also going to be good tasting with a bit of a kick. I ended up with a large amount of peppers (almost 90 plants). I guess I'm officially a farmer. I will have to see if there are any farming benefits that I might be able to claim.
•July 11th, The website store is finally open and the Beta version (this one you are reading) is also finally set-up. And the store is now open for business!!
•Currently, the store is only set-up for shipping in the US. If you are located outside of the US, and you'd like to obtain some product, just email me and I will research your location for the most inexpensive shipping methods and we can arrange for shipping if the terms are agreeable to both of us. Thank you for your support and interest