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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.

jalapeno, halopeno, halopano, hallopaino, hallopano,

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

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.

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

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

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

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.

A snack food or a food topping similar to breading that is common in India. Most often Chevdo will consist of prepared bits of rice, beans and nuts however, other recipes for this food may include other ingredients such as corn, crushed ginger or ginger powder, bits of a chile pepper(Jalapeno)or chili powder, Rice Crispies, Cornflakes, mustard seeds, and salt.