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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 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.

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

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

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

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

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.

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.

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.

Chopped red hot chile peppers (usually Cayenne) that are dehydrated to form flakes. They are used to add hotness to food, commonly found at pizzerias as a condiment to sprinkle on pizza.

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 wrinkled, flattened, brownish-black, dried chile with a heat level that ranges from mild to medium.