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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 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.

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

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Yellow Wax pepper has a hotter flavor and is larger in size.

A small but extremely hot chile pepper, which ranges in color from yellow to red and colors in between.

Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.

A small, round chile pepper that is commonly used as a flavoring in Indian cooking. This pepper is a very common pepper in Pakistan, providing a spicy to hot flavor similar to Scotch bonnet peppers.

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Hungarian Wax pepper has a hotter flavor and is larger in size.

A family of chile peppers that are grown in various shades of yellow. Most of the yellow peppers are sweet and mild to slightly hot in flavor.

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

Chopped red-hot chile peppers that are dehydrated to form flakes. They are used to add a hotter, spicier flavor to foods and are commonly found at pizzerias as a condiment for pizzas.

A thin chile pepper that is often used as a flavoring in Indian foods. Flat in shape, this pepper ranges in size from 3 to 5 inches long.

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.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

One of the most common chile peppers in Peru, this chile is considered to be one of the larger types of chilies grown.

A type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

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.

The Italian word for red chile peppers, this is an ingredient often added to many Italian dishes for a spicy flavor.

A wrinkled, flattened, brownish-black, dried chile with a heat level that ranges from mild to medium.