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

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

A traditional small Italian sandwich that is pressed and grilled so that the bread has a golden, grilled crust on both sides of the sandwich while the fillings inside are compressed together.

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.

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

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

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.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

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

A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. The skins are very tough, so dried guajillos must be soaked a bit longer than many other types of chiles.

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 reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

A popular Japanese chile that is used in a variety of food dishes. Growing 2 to 4 inches in length, the shishito chile matures from a lime green to a dark red colored exterior that is wrinkled and narrow in shape.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.