The **jalapeno pepper** (*Capsicum annuum*) is the most recognized and widely consumed hot pepper in the world. Named after the city of Xalapa (Jalapa) in
The **guajillo chile** (*Capsicum annuum*) is the second most commonly used dried chile in Mexican cooking, after the ancho. These long, slender peppers measure 4
The **Kashmiri chilli** (*Capsicum annuum*) is a prized Indian pepper renowned for its brilliant crimson color and mild, fruity flavor. Grown in the Kashmir Valley
The **cascabel chile** (*Capsicum annuum*) is a small, round dried pepper whose name means “rattle” in Spanish, referring to the distinctive sound its loose seeds
The **poblano pepper** (*Capsicum annuum*) is the cornerstone of Mexican cuisine and one of the most important peppers in the culinary world. These large, dark
The **ancho chile** is the dried form of the ripe red poblano pepper (*Capsicum annuum*) and holds the distinction of being the most commonly used
The **Anaheim pepper** (*Capsicum annuum*) is one of the most versatile and widely grown chili peppers in the United States. These large, mild peppers grow
The **pasilla chile** (*Capsicum annuum*) is a long, slender dried pepper essential to Mexican cuisine, particularly the complex mole negro of Oaxaca. The name “pasilla”
The **Padron pepper** (*Capsicum annuum*) is a small Spanish pepper famous for its role in one of the most iconic tapas dishes: pimientos de Padron.
The **pepperoncini** (*Capsicum annuum*) is a mild Italian pepper known for its wrinkled skin, tangy flavor, and gentle heat. These slender peppers grow 2 to
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