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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 term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

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 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 Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

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.

A curry paste made up of a combination of ingredients, which typically include small green chiles, lemongrass, skin of the kaffir lime, shallot, garlic, shrimp paste, salt, galangal, pepper and coriander.

A small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

A type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

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

jalapeno, halopeno, halopano, hallopaino, hallopano,

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

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

A term used to describe one or many of the varieties of red-hot chilies that are grown throughout the world.

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

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

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 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 dried form of the poblano chile. Mild, but full flavored, this chile is somewhat fruity and tomato-like in taste, with an aroma that has a raisin overtone.