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A wrinkled, flattened, brownish-black, dried chile with a heat level that ranges from mild to medium.

A small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

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

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

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.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.

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 family of chile peppers that are grown in various shades of yellow. Most of the yellow peppers are sweet and mild to slightly hot in flavor.

A Chinese pepper grown for its spicy hot flavor. This chile is generally 1 to 2 inches in length and red in color.

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

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 type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

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 variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Yellow Wax pepper has a hotter flavor and is larger in size.

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 paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.