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A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

piquante,

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.

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

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 Hungarian Wax pepper has a hotter flavor and is larger in size.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

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.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

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

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

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 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.

Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers.

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