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An Asian chile, most commonly used in Japanese cooking, that is small, very hot, and red in color. It is available fresh, dried, flakes, or ground as a seasoning for a variety of dishes.

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

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 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 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.

A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.

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

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.

Serrano is a Spanish word meaning "mountain" which may signify the origin and growing area of these chiles.

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

jalapeno, halopeno, halopano, hallopaino, hallopano,

A variety of chile, common in Peru, that grows downward to a length of 2 to 3 inches. As an immature chile it is green in color and becomes red as it matures.

A bright red, slender chile measuring less than 3 inches in length and related to the cayenne chile....

A Peruvian chile that is 1 to 2 inches in length and grows upright or horizontally, instead of downward or as a hanging fruit.

A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot.

A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot.

A small red chile with an irregular shape and very hot flavor. It is used in many spicy main dishes as well as an ingredient for chile sauces and other similar condiments.

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 very hot, intense red chile about 2 to 3 inches in length, which is often used in a ground form as a spice.

A type of chile that is yellow in color with a very hot flavor. They can be used to add spice to many types of dishes and are often added whole to flavor foods as they cook or added as a garnish.