The Cubanelle Pepper


It is widely used in the cuisine of Cuba, the Dominican Republic, Haiti, Puerto Rico, and Italy. The Cubanelle, also known as “Cuban pepper” and “Italian frying pepper,” is a variety of the sweet pepper species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if … Read more

The Pimento Pepper

Cherry Peppers or Pimento

Another name for pimento or pimento is cherry pepper. It is a large, red, heart-shaped chili pepper variety that is 2 to 3 inches (5 to 7 cm) wide and between 3 and 4 inches (7 to 10 cm) long (medium, elongate). Pimientos come in a variety of hues, including maroon, red, … Read more

The Poblano Pepper


The mild poblano (Capsicum annuum) chili pepper is indigenous to the Mexican state of Puebla. From the Spanish word ancho, dried food is known as ancho or chile ancho (“wide”). There are lots of types of pepper and one of which is the poblano pepper. It is frequently used in poblano chiles … Read more

The Pasilla Chili Pepper


The dried form of the chilaca chili pepper, a long, narrow member of the genus Capsicum annuum, is known as the Pasilla Chile or Chile Negro. Its name, which translates to “little raisin,” comes from the dark, wrinkly skin of the chile. It typically measures 1 to 1+12 inches (2.5 to 3.8 … Read more

The Anaheim Pepper

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The mild New Mexico chili pepper is known as Anaheim pepper. Emilio Ortega, a farmer who introduced the seeds to the Anaheim, California, region in the early 1900s, is the source of the name “Anaheim.” They are also known as California chile, Magdalena, and chile seco del norte when dried. Anaheim peppers … Read more

The Jalapeño Pepper

Vegetable, Chili, Chilies

The Jalapeño is a cultivar of the medium-sized Capsicum annuum chile pepper pod. A mature jalapeño chile hangs down and is 5–10 cm (2-4 in) long with a round, firm, and smooth flesh that is 25–38 mm (1–112 in) wide. It can range from 4,000 to 8,500 Scoville heat units in pungency. … Read more

The Fresno Chile Pepper

Mature Fresno Chile Pepper

A medium-sized cultivar of Capsicum annuum, the Fresno chili pepper is also known as the Fresno chile. Aside from the different types of salt, there are also lots of peppers. Contrast it with the Fresno Bell pepper to avoid confusion. Although it is frequently mistaken for the jalapeño pepper, it has thinner … Read more

The Yellow Chile Pepper

Pepper, Yellow Chili Pepper With Black Background, Yellow Peppers

Depending on the variety and environment in which the pepper is grown, yellow chile peppers come in a wide range of sizes and shapes. The pods’ sizes, lengths, shapes, and morphologies range from small to large, elongated to short, conical and tapered to multi-lobed, creased, and gnarled. Depending on the species, the … Read more

The Serrano Pepper

Serrano Pepper

The serrano pepper has an illustrious past in Mexican cuisine. Given that it is one of the chilies that is most frequently found in this region of the world and that it has a strong flavor, many of Mexico’s most celebrated dishes use this pepper as an ingredient. The Serrano pepper gets … Read more

The Guajillo Chili Pepper

Guajillo Chili

The guajillo pepper should be on your shortlist if you prefer your chilies on the slightly sweeter side. Second only to the well-known ancho pepper in terms of popularity among dried chilies in Mexico, the guajillo has notes of tart cranberry and the crispness of tea. The guajillo, along with the ancho, … Read more

The Cayenne Pepper

Cayenne Pepper

The Capsicum annuum plant includes the cayenne pepper. It is typically a mildly hot chili pepper that is used to season food. Cayenne peppers are a type of tapering, 10 to 25 cm long, generally skinny, primarily red-colored peppers that hang from the bush rather than growing upright. They frequently have a … Read more

Learn About the Rocoto Pepper


Clearly intriguing chili plants are rocoto peppers. The South American mountains are where the chili variety is said to have originated. In what is now Peru, the Incas had already bred it there. Less than 10,000 years ago, when agriculture first emerged, Native Americans began to grow chilies, potatoes, corn, and beans. … Read more

Learn About the Peri-Peri Pepper


The African bird’s eye chili, also known as the peri-peri pepper. Right, so that would be African. Yes, but in an indirect manner. Its metaphorical roots go all the way back to South America, which is where the first chilies were ever grown. The chili in Africa may have been an adopted … Read more

Learn About the Bird’s Eye Chili Pepper

Bird’s Eye Chili

Thai chili or bird’s eye chili is a type of chili pepper that belongs to the Capsicum annuum family and is indigenous to Mexico. If there are different kinds of grain, there are also different kinds of pepper. One of which is the Bird’s eye pepper. It is widely used in many … Read more

Learn About the Scotch Bonnet Pepper

Scotch Bonnet

Although they frequently appear in other Caribbean recipes, Scotch bonnets are primarily used in Maldivian, West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, Martinican, Guadeloupean, St Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian, and Cayman cuisines and pepper sauces. Additionally, Caribbean-inspired dishes including rice and beans, rondón, saus, beef patties, and … Read more

Learn About the Habanero Pepper


A spicily hot kind of chile is the habanero. Green unripe habaneros change color as they ripen. Orange and red are the most typical color variations, however other hues of the fruit include white, brown, yellow, green, and purple. A ripe habanero typically measures 34 to 2 inches long, or 2 to … Read more