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

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

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

Refers to food that is thoroughly cooled in a refrigerator compartment, but is not frozen. Proper chilling of food is usually accomplished within a temperature range of 33°F to 42°F.

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 small but extremely hot chile pepper, which ranges in color from yellow to red and colors in between.

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 thin chile pepper that is 2 to 4 inches long with a green wrinkled skin that turns red when mature.

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

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 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 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.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

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

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.

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

A variety of chile pepper that is medium-hot in flavor, yellow in color and three to five inches long, maturing to a deep orange color.

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,