Profile: Do you think you're a hottie? Bring it on! Details:  The scorpion pepper was once known as "The World's Hottest Pepper," according to Guin...

Profile: Colored burnt red to walnut, smokey and gritty in fragrance, and flavorful. Thai, Laotian, and other Asian cuisines require the Thai chile...

Profile: This area's rough-around-the-edges sheriff. You and the puya chile will have words if you start trouble. Details:  The thin, mahogany-red ...

Profile: This area's rough-around-the-edges sheriff. You and the pulla chile will have words if you start trouble. Details:  The thin, mahogany-red...

Profile: Red Piquillo Peppers are mild and sweet, and they're delicately toasted before canning to keep their brilliant flavor. Details: The thick ...

Profile: Small things can be big. The pequin chile proves it. The little Mexican chili pepper used in Cholula spicy sauce is one to avoid. They are...

Profile: Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You c...

Profile: A sweet-and-mild pepper in red pumps who doesn't want your sass. Details: This particular cultivar was developed in New Mexico before movi...

Profile: The ancho chile's older, darker cousin. This elegant pepper's delicate raisin-prune flavor and gentle heat necessitate velvet hands. Any m...

Profile: The Kkangpae of chile. Ready to go. Gochugaru is a wonderful red pepper replacement. Details: Gochugaru flakes are dried Korean red chili ...

Profile: Enjoy it. You love it. It's what gives your chili con carne its kick and your ribs their smoky flavor. Many southwestern dishes' soul. Det...

profile: The Japones chile pepper is a primary source of Scoville heat for various cuisines. Chilies provide a zingy heat that saturates a meal in ...

Profile: Sweet pepper with red pepper and cranberry flavors. It's one of the most distinctive Tex-Mex chili peppers. The mild heat makes these drie...

Profile: The school bully – You despise her yet wish you were buddies. Details: Its origins are in the Amazon, but it has moved to the Americas and...

Profile: The habanero pepper is a flaming cornerstone of Jerk Seasonings, fiery sauces, and tequila infusions. These little devils are loved for th...

Profile: Dried Guajillo chile peppers have the flavor and spice of an Americano. From rice to fish, salads to dressings, shrimp to meat, the guajil...

Profile: The world's hottest chile pepper. 2,000,000 Scovilles Like military grade pepper spray. Handle with gloves. Wear protective eyeglasses and...

Profile: The world's hottest chile pepper. 2,000,000 Scovilles Like military grade pepper spray. Handle with gloves. Wear protective eyeglasses and...

Profile: Colored burnt red to walnut, smokey and gritty in fragrance, and flavorful. Thai, Laotian, and other Asian cuisines require the Thai chile...

Profile: Costeno Chile (pronounced “co-stain-yo”), Capsicum annuum, is also called chile Costeno, chili Costeno, or Costeno Pepper. Details: Miraso...

Profile: Prior to 2010, most people in the US had never heard of a chipotle pepper. It's now in aioli, roughing up Bloody Marys, and beautifully pa...

Profile: The Tepin pepper, also known as the bird chile or Chiltepin, is a strong pepper. These Chiltepin chiles explode with brightness and heat b...

Profile: The Tepin pepper, also known as the bird chile or Chiltepin, is a strong pepper. These Chiltepin chiles explode with brightness and heat b...

Profile: Cayenne pepper is also known as bird pepper, cow-horn pepper, Guinea spice, red pepper, and – if you've ever gotten it in your eye or nos...