A term used to describe one or many of the varieties of red-hot chilies that are grown throughout the world. Red chilies are harvested when they have matured, often ripening with color changes from green to red or brownish-red. As they ripen the intensity of their flavor matures as well, becoming spicier with age. Traditionally, the smaller the chile, the hotter the flavor and the younger the chile (still green, not red) the milder the flavor. It is the seed within the chile that is the hottest part of this vegetable. Red chilies are available fresh, pickled, canned, or dried (whole, in powder form or as flakes). The canned varieties may be processed into whole, sliced or diced chilies. Typical types of chilies packaged as red chilies are Fresno. The red chile is added to many recipes for appetizers, pizza toppings, soups, stews, egg dishes, main dishes, and salsas.