Bird's-eye Chile Pepper
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A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color. It is a popular ingredient in southeast Asian, African, Spanish, and Portuguese cooking. Often referred to as piri-piri, peri-peri, peli-peli, or picante in eastern Europe, the Bird's eye Chili Pepper is a very hot pepper, adding significant heat to food recipes. It is commonly used to make marinades and sauces for meats, poultry, fish and seafoods.
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Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers.
Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.
A type of pepper, native to tropical areas of West Africa. Mildly flavored, this pepper grows in a range of 1 to 2 inches in length and contains seeds with a spicy, hot taste that is slightly bitter, providing flavored overtones of cardamom and ginger.
A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.
A small round chile, approximately 1 inch or slightly larger in length, that turns dark rusty to brownish red in color when mature.
One of the most common chile peppers in Peru, this chile is considered to be one of the larger types of chilies grown.
A variety of chile, common in Peru, that grows downward to a length of 2 to 3 inches. As an immature chile it is green in color and becomes red as it matures.
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