Also known as Anaheim chili peppers, was developed in New Mexico. When aged and dried the fruit flavors intensify and the flesh becomes even sweeter. The powder has a cranberry flavor and mild heat making it a perfect addition to cranberry sauces, chilies, and soups. We’ve also seen a few bartenders toss it with sugar and use it to rim martini glasses for tequila-focused cocktails. Ranges 700 to 4,000 Scoville Heat Units.