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A Jalapeno pepper, native to Mexico that is smoked, dried and most often served as an appetizer or as an ingredient in sauces, salsas, soups, and stews.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

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.

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.

Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.

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

A small but extremely hot chile pepper, which ranges in color from yellow to red and colors in between.

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 thin chile pepper that is 2 to 4 inches long with a green wrinkled skin that turns red when mature.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A small, round chile pepper that is commonly used as a flavoring in Indian cooking. This pepper is a very common pepper in Pakistan, providing a spicy to hot flavor similar to Scotch bonnet peppers.

A thin chile pepper that is often used as a flavoring in Indian foods. Flat in shape, this pepper ranges in size from 3 to 5 inches long.

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

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.

One of the most common chile peppers in Peru, this chile is considered to be one of the larger types of chilies grown.

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

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 variety of chile pepper that is medium-hot in flavor, yellow in color and three to five inches long, maturing to a deep orange color.

Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers.

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.