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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 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 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.

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

Any of the varieties of chilies that are harvested when they are young, still green colored and tender in texture.

A small, round chile pepper that is commonly used as a flavoring in Indian cooking. This pepper is a very common pepper in Pakistan, providing a spicy to hot flavor similar to Scotch bonnet peppers.

A variety of red chile that is small with a very hot flavor. It is Japanese in origin and is available fresh and dried.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

The process of lowering the temperature of a food that was just cooked to a temperature 40 degrees F (4.4 degrees C) or less in a short period of time.

Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers.

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

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

Any chili that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

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 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.

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.

Made for chile peppers, sweet peppers and a variety of vegetables, this utensil provides a simple way to roast fresh vegetables in the kitchen.

A South American chile that is native to Boliva and not very common outside of this region. Pale white in color and exceptionally hot in flavor, this chile has a somewhat fruity taste.

A spice consisting of coarsely ground flakes of dried red chiles. The seeds are also ground with the chiles.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups and dishes.