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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 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 dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

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

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.

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 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 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 popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

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.

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

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 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.