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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. The skins are very tough, so dried guajillos must be soaked a bit longer than many other types of chiles.

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.

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

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

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

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

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

A chile pepper that is often available as a green or red fresh pepper and also commonly purchased as a ground pepper to be used as a spice for seasoning.

Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking.

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 Italian word for red chile peppers, this is an ingredient often added to many Italian dishes for a spicy flavor.

Chopped red-hot chile peppers that are dehydrated to form flakes. They are used to add a hotter, spicier flavor to foods and are commonly found at pizzerias as a condiment for pizzas.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

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

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

A semi-soft white melting cheese that is made from whole, skim, or partially skim milk and contains bits of chile peppers.