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

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.

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 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 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 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.

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

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 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.

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

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

An aromatic leaf from the pepper family of plants that is typically grown in southern Mexico and northern South America and used as a food wrap.

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

A popular spice, used like black pepper to season foods in countries such as India, Africa, Morocco, and regions of Asia.

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.

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.

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.

A food seasoning that is mainly a mixture of garlic and black pepper with other seasonings such as onion, sweet peppers, and salt added, depending on the provider.