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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.

Most notably known as "Chenin Blanc". Pronounced Shay-naN-BlaN. A grape varietal, used in the production of white wine, originating in the Loire region of France.

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 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 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.

A chilled cocktail served in warm climates that combines 2 tablespoons of sugar, 2 or 3 sprigs of fresh mint, 1 to 2 ounces of white (light) rum, 3 tablespoons of fresh lime juice, and top of the glass with a small amount (or to taste) of chilled club soda.

A hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders with seasonings such as cayenne, black or chile peppers.

Most notably known as Chenin Blanc. A grape varietal used in the production of white wine, originating in the Loire region of France.

Pronounced Shay-naN-BlaN. A grape varietal, used in the production of white wine, originating in the Loire region of France.