fresh green cayenne's sliced in half lengthwise. Tons of heat but tons of flavor too.Dave, RE: Vindaloo and other Indian Curries, they usually use the green hotter chiles in cooking in India. Yes, they do use the dried red Suryas, etc., but the real kick comes from the green chiles. Did I post my Hyderbadi Dal recipe? That has those wonderful little "green surprises" just as many as your little heart desires! Mary-Anne