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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.

A natural substance that is one of the primary capsaicinoids existing in chile peppers that produces the hot spicy intensity to our taste sensory.

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.

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 seasoning that contains no sodium or small amounts of sodium and replaces regular salt for anyone with health concerns when flavoring foods.

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.

A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

A soft, somewhat elastic-textured Mexican cheese made from skimmed cow's milk. It is white in color (Queso Blanco meaning "white cheese") and has a very creamy flavor that may contain a hint of lemon, due to lemon juice being used to coagulate the skim milk and whey when the cheese is made.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

A berry grown in clusters on the vine-like pepper plant that is used as a spice. The black peppercorn, which has the most pungent flavor of the peppercorns (white, green or black), is picked when it is slightly under ripe, then dried until the skin shrivels and turns dark brown or black.