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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.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

White pepper is produced from peppercorns that have been allowed to fully ripen, skinned, and then dried to produce small tannish colored peppercorns that are used as a spice.

A spicy hot sauce seasoned with cayenne peppers, chile peppers or peppercorns. It is used as a condiment to many foods, such as meats, chicken and fish, or it can be added to other foods where a spicy flavor is desired, such as marinades, beverages, dips, chili, casseroles or other sauces.

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

piquante,

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

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.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

A very small pepper, which is only approximately 1 inch long and ½ inch wide. The pepper changes color throughout maturity, starting out yellow, changing to orange and is finally red at maturity.

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 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 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 food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

A pointed (piquillo means "little beak") pepper grown only in the Navarra region of Northern Spain along the Ebro River.

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.

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.