An essential ingredient in mole, ancho
a dried poblano chile. Ranging in color
green to red. Sweet, yet moderately
Mostly used in sauces.
Named after Anaheim, California and sometimes
called New Mexican chiles. Long (6 to 8 inches)
and narrow, green when fresh and bright red
when ripe. Sweet, mild to moderately hot.
They are stuffed, made into sauces, and stews.
Dried red chiles are tied into ristras- decorative
Thin and dried. Also called Chinese
There are dozens of varieties of Bird
throughout the world. The two best
varieties in North America are Tepin
Pequin. Bird peppers are commonly reported
to be the hottest chile pepper known
In fact, one ounce of the Tepin variety
yield enough heat for 300 gallons of
The number one pepper of choice in Barbados.
It is the base of the unique mustard-based
hot sauces of the country. It is thought
to be an eastern Caribbean version of the
Scotch bonnet but you rarely see a yellow
fruit-- they mature to red. Very hot.
This hot chile has the color and shape
a carrot. It makes an attractive ornamental.
A rich, blood red pepper with medium
Originally from Oaxaca, Mexico, it is a staple
ingredient in the famous Oaxacan mole sauces.
Also called a pasilla when dried. Long, thin,
and often twisted. Turns dark green to brown
when mature. Mild to medium hot
The base for the popular southwestern dish,
carne adovada. Red chile pods blended with
water to a puree and seasoned. The dried
chiles must be soaked first to rehydrate.
A variety of sizes, shapes, and piquancies,
they are a staple in Southwestern cuisine. Green chile
can refer to many varieties, most commonly
Anaheim, Poblano or New Mexican. Before use,
the skin is removed. Used in sauces, relishes,
stews, and chile rellenos. (Recipe)
Green chile that is fully matured, Most often
it is dried and must be soaked in water to rehydrate.
Usually used ground or crushed for added
seasoning or in making a variety of sauces.
Green chiles stuffed with cheese or meat,
dipped in a batter, and deep-fried. (Recipe)
See Bird Pepper
A sweet, chocolate flavored dried jalapeno
pepper that has been smoked. Very hot. Used
in salsas, sauces, and soups. Also pickled
and canned in adobo sauce.
Malaysian pepper that’s nearly 3 inches long.
The origin of this pepper's unusual name
is unknown, but the red-orange pods are quite
hot. Pods measure 2 1/4" long by 3/4"
See Bird Pepper
A dried deep red chile with a tough skin,
actually a Mirasol chile variety. Medium
heat. It has an earthy flavor with plum and
Generic name for yellow chiles
Very hot chiles that range in color from
light-green to orange. Pods are red when
fully ripe. Used in chutneys, salsas, sauces,
Originally attributed to Hungary, these are
yellow peppers, 4 to 6 inches long with a
shiny, waxy appearance. They are also called
banana pepper. They are slightly sweet, and
mild to moderately hot.
Named after Jalapa, the capital of Veracruz,
Mexico, these small, dark green chiles have
a smooth and thick skin. Hot to very hot.
Can be eaten raw or roasted. Also known as
chipotles when dried
Also known as ají limón, from South
with a very fruity aroma. Yellow when
ripe.. Pods measure 2" long by
A dried fresh Chilaca chile that is medium
to hot with berry and tobacco flavor tones.
Long, cone-shaped, commonly green or bright
red and pickled in salads
A variety of Bird Pepper also called Chilipiquin,
Turkey Pepper , Grove Pepper, and Pring-kee-new
[Rat-turd pepper]. Pods oval, less than 1"
long with the smallest pods being the hottest.
Grows wild in Texas, Florida, and south throughout
Large (2 to 3 inches wide and 4 to 6 inches
long), dark-green (almost black) chiles.
Rich, earthy, mild to slightly hot. Often
stuffed (as in Chiles Rellenos), roasted,
and never eaten raw. Known as anchos when
This variety is truly purple- flowers,
and stems. Even the leaves have a purple
tinge. The chiles mature to red and
hot. The plant is compact, about a
and makes a good ornamental.
This Indian pepper is characteristic of the
extremely hot, cayenne-like pods that are
eventually ground into powder. Pods measure
3 3/4" long and only 1/4" wide.
A short (1 to 3 inches) wide (2 to 3 inches)
lantern-shaped chile which is used in sauces
and spice mixtures throughout the Caribbean.
Colors can range from white, yellow, orange,
red, and brown when ripe. Most famous as
the main ingredient in Jerk Spice (Recipe) .
Barrel-shaped, green or red, pointed at the
end. its skin turns from green to red to yellow as it ages. Hottest
chile commercially available in the United
States. Very hot. Milder with ribs and seeds
removed and when roasted. Used in fresh salsas,
Also called Chiltecpin, Chiltepin, Chile
mosquito, Chile de pajaro, Chile silvestre
or Tecpintle. A Bird Pepper variety often
claiming the title as the world's hottest
pepper. Grown in the mountains of northern
Mexico and southern Arizona. Pods are round,
1/4" across, turns red when ripe. One
ounce of this dried pepper with seeds removed
will produce a detectable hotness in 30,000-50,000
ounces (over 300 gallons) of salsa!
Tiny (1 to 1 1/2 inches long, 1/4 inch in
diameter) and thin, ranging in color from
green to red. Extremely hot, lingering heat.
Very popular in Southeast Asian cooking.
See Bird Pepper
From Hainan, China, where it is grown
processed into hot sauces. The pepper
to yellow and is extremely hot. Length
2", width 1 1/4".
|Peppers of the World : An Identification
by Dave Dewitt, Paul W. Bosland
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