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A meat specialty consisting of cooked beef and pork that has been pressed into a loaf and generously seasoned with chopped red and green peppers.

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

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

An Asian chile, most commonly used in Japanese cooking, that is small, very hot, and red in color. It is available fresh, dried, flakes, or ground as a seasoning for a variety of dishes.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

jalapeno, halopeno, halopano, hallopaino, hallopano,

A Chinese spice that is made by grinding the brown berries of the prickly ash tree into finer particles.

A small round chile, approximately 1 inch or slightly larger in length, that turns dark rusty to brownish red in color when mature.

A variety of chile, common in Peru, that grows downward to a length of 2 to 3 inches. As an immature chile it is green in color and becomes red as it matures.

A Peruvian chile that is 1 to 2 inches in length and grows upright or horizontally, instead of downward or as a hanging fruit.

A popular Japanese chile that is used in a variety of food dishes. Growing 2 to 4 inches in length, the shishito chile matures from a lime green to a dark red colored exterior that is wrinkled and narrow in shape.

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.

Serrano is a Spanish word meaning "mountain" which may signify the origin and growing area of these chiles.

A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot.

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

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 hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. Typically smoked, this chile provides a medium hot flavor that tastes slightly like green tea or berries.

A very hot, intense red chile about 2 to 3 inches in length, which is often used in a ground form as a spice.