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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, heart-shaped, sweet chile pepper, which may be mild or spicy hot in flavor and somewhat bitter tasting.

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.

A family of chile peppers that are grown in various shades of yellow. Most of the yellow peppers are sweet and mild to slightly hot in flavor.

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 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.

A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.

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.

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 seasoning that contains pepper, lemon peel granules, salt, sugar and other spices. It gives lemon and pepper flavoring to the food on which it is applied.

A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

A traditional method of enhancing the appearance of cheese, to make it look distinctive or artesian crafted.

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

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.

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

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

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

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.