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An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

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.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

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

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 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.

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 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.

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

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.

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.

A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

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.

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

A tomato-based Mexican sauce made up of tomatoes, chile peppers, and onions. It is a sauce that is very similar to salsa, except thinner and smoother in consistency, not as chunky.

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.

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.