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A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

A term used to describe one or many of the varieties of red-hot chilies that are grown throughout the world.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

A chile pepper that is often available as a green or red fresh pepper and also commonly purchased as a ground pepper to be used as a spice for seasoning.

A long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat.

A spice consisting of coarsely ground flakes of dried red chiles. The seeds are also ground with the chiles.

A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.

A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

A thin chile pepper that is 2 to 4 inches long with a green wrinkled skin that turns red when mature.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.