Japones chiles are not Japanese chiles, though they are believed to be named for the Spanish word for Japanese. They are thought to be indigenous to Jalisco, Mexico and can grow in the warm climates of southeast Asia. They can be found in some Latin, Carribean, Japanese, and Chinese dishes. They are a confusingly named and widely used chile. While not overwhelmingly spicy, Japones chiles have a clean and sharp heat. They work well with more complex spices and aromatics like ginger and garlic. Their heat and flavor make them ideal for making infused chile oils. Use whole, ground or chopped, toasted, bloomed in oil, or braised.
There are approxmately 34 chiles per ounces.
Scoville Units: 15,000 - 35,000