Chili Pepper Varieties
22 entries in the Chili Pepper Varieties compendium.
Cayenne pepperA hot, tapered chili used in spice and herbal supplements.New Mexico chileA cornerstone of New Mexican cuisine and cultural identity.Datil pepperA hot, sweet pepper native to St. Augustine, Florida.PoblanoMild chili from Puebla, dried as ancho, used in chiles rellenos.Espelette pepperA mild, sweet Basque pepper with AOC protection.Serrano pepperA hot Mexican chili from mountainous regions.Ají dulceA mild, smoky Capsicum chinense pepper from Latin America and the Caribbean.Aleppo pepperA moderately spicy pepper with fruity, cumin-like undertones.PimentoA heart-shaped chili pepper used as olive stuffing.FriggitelloSweet Italian chili pepper, mild with a hint of bitterness.Peperone cruscoA dried sweet pepper from Basilicata, often called red gold.PeperoncinoItalian chili pepper used for flavour over heat.Guajillo chiliA dried chili second most common in Mexican cuisine.Peri-periA fiery African chili cultivar from the malagueta pepper.FataliiA searing African chili with fruity, citrus heat.Padrón peppersSome are hot, some are not.Tabasco pepperA Mexican chili known for Tabasco sauce and upright red fruits.Prik Kee Nu pepperSmall, pungent chili used widely in Asian cuisines.Cascabel chiliA rattling dried chili from Mexico, also popular in Hungary.Mirasol chiliFresh form of the guajillo chili, a Mexican staple.FriggitelliSweet Italian chili pepper, mild with a hint of bitterness.Bishop's CrownA mild, three-sided pepper with sweet wings and crisp flesh.
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