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A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A trademarked hot sauce that consists of red chile peppers, salt and vinegar. The small, very hot pepper originated in Tabasco, Mexico and the hot sauce was developed by the McIlhenny family more than 125 years ago.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

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.

With an appearance that is very similar to a traditional Mexican Chili, this variety of soup is typically not as thick as a Chili.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

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

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.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.

A Chinese pepper grown for its spicy hot flavor. This chile is generally 1 to 2 inches in length and red in color.

A spicy sauce used as a condiment or for flavoring various recipes. It is usually made with chiles, vinegar, and salt.

A small round chile, approximately 1 inch or slightly larger in length, that turns dark rusty to brownish red in color when mature.

A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. Typically smoked, this chile provides a medium hot flavor that tastes slightly like green tea or berries.

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

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

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

A Jalapeno pepper, native to Mexico that is smoked, dried and most often served as an appetizer or as an ingredient in sauces, salsas, soups, and stews.