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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 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 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 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.

A bright red, slender chile measuring less than 3 inches in length and related to the cayenne chile....

A dried form of the poblano chile. Mild, but full flavored, this chile is somewhat fruity and tomato-like in taste, with an aroma that has a raisin overtone.

The edible leaf or paddle of the prickly pear cactus and other varieties of cactus. It is prepared by removing the thorns and eyes, after which it is served fresh, canned, cooked, steamed, or pickled.

Any chili that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

A spice made from dried red chiles including the seeds that are ground into powder. The flavor is mildly hot which makes it useful as a seasoning for dishes requiring a spicy flavor.

Similar to a popular Gumbo Soup containing only chicken, this soup has sausage as an added ingredient providing a spicy overtone and intensity to this soup.

Particles of salt that have been infused with chile flavorings to be used as a food seasoning. Chile Salt is often added to Hispanic and Southwestern U.S.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A member of a family of pigments (chlorophyll and anthocyanins are the other members) that is responsible for the coloration of fruits and plants.