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

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.

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

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

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.

Small, dried, red peppers that are hung to dry in the sun and then dried further in old wood burning ovens.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

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 form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

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.