Dried Green Peppers

Instead of a sharp stinging heat, expect a glowing burn that'll persistently linger for while as it throbs on your tongue. Don't go startin' no trouble, else you and the puya chile are gonna have words.

Calabrian peppers are a chile that originates in Calabria, Italy. While excellent on their own these are choice chiles for infusing into vinegars, olive oils, shrubs, and simple syrups.

Thai bird chili is used extensively in Thai and Vietnamese cuisine, you should feel free to add these to any dish. Every family makes their prik nam pla a little differently so futz around with the measurements until you find them to your liking.

Since tepin chiles are so small they're very sensitive to rainfall and sunlight, thus their heat can vary not just season to season, but week to week. A slight sourness and subtle richness makes them unique in flavor.

The habanero possesses an intense citrusy flavor not found in many other chile peppers. Originally from the Amazon, this adorable and orange chile pepper has travelled abroad throughout the Americas and Caribbean.

“Take no prisoners.” For those unaware, this pepper is around ten times hotter than a serrano pepper. This chile's motto? A necessary ingredient in the always-popular jerk seasoning it is a useful pepper to keep on hand.

Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age. Mild in heat and rich in flavor the ancho is must in many Mexican mole recipes.

Essentially, it goes into everything. Aji Panca is a fruity, Peruvian/Mexican specimen that fulfills many roles in the modern cook's repertoire. Sometimes we have to remind ourselves that chile peppers are actually fruits and aren't just used for heat,...

The resulting pepper is much spicier in flavor. This sophisticated pepper demands you handle it with velvet gloves so that it may better grace your dishes with its refined raisin-prune flavor and medium heat.

Dried, the flavors undergo a radical transformation: they smell of brown sugar, molasses, tomatoes, and smoke. Serrano chiles are one of the most widely recognized chile peppers. Due to being sold young and green in supermarkets many home cooks have made...

The chile itself is vegetal in flavor and is used for its raw, uncaged heat. Throughout China, Vietnam, India and parts of Mexico it isn't uncommon to see people landscape their home in Japones chile plants.

The husks are soaked in water until pliable, then the excess water drained out before being used to wrap food. Who's ready for tamales?! First utilized by the Mayans and Aztecs, the corn husk was used for centuries as a wrapper to boil, steam, and smoke...

Add a toasted one to bottle of good tequila and allow it to infuse for a few days to create a unique spirit that when blended with a bit of lime and club soda makes for a dazzling cocktail.

Instead, this spice hailing from Mexico and South America is vaunted for its orange-y flavor and mild sweetness. The aji paprika chile is one that you may call reserved – there's practically zero heat involved so you may wonder why even call a chile...

You're welcome. Sure this pepper is so hot that it can be used as fuel to shoot off model rockets, but it has flavor! It's citrusy with hints of mesquite and smoke, and backing it all up is a very solid cooked red bell pepper flavor.

These are bright red and fiercely potent. Often made into hot sauces this chile is one designed for those who like to play with fire. With a name like scorpion pepper you can safely assume this one has a pretty vicious sting.

The heat is mild, but the flavor is wild. She's the girl that everyone likes, but who wants to dance with only you. A homecoming queen in a purple dress, all smiles and smelling of fresh plums.

In fact, the name “de arbol” means “treelike,” in Spanish. Long and slender like boney fingers they have a delicate country homestead feeling to them. Have you ever seen those long wreaths made from dozens dried red chiles?

This particular chile has roots in South American and Caribbean cuisines, particularly in hot sauces throughout Guyana. Reaching high from the branch they look like the heads of fiery little imps keeping tabs on potential prey (that's you).

The flavor is somewhat nostalgic of strawberries, but the aroma is extremely beefy. One of the lesser-known chiles in the United States, the cascabel has a loyal following throughout Mexico and lends itself well to sauces and salsas.

However, in small doses it offers a very intriguing tingle that mixes beautifully in chili recipes, marmalades, and milk-based dishes and desserts. Does the hottest chile pepper in the world have a flavor?

Nora chiles pairs well with meats, fish, root veggies, and savory sauces. This pepper isn't a chile, but a bell. The flavor is subtle and earthy. It'll transform the everyday meal into a small Spanish celebration.

The flavor is often described as having notes of chocolate, raisin, and tobacco. This chile pepper comes from Turkey where it is used much in the same way as Aleppo pepper . This Turkish chile pepper hailing from the Urfa region is unique in that it turns...

The tough skin requires you to steep this dried chile in water much longer than you might with other chiles. Used in numerous dishes from rice to fish, salads to dressings, and shrimp to beef, the guajillo pepper always has a welcome spot in any course...

Chipotles are smoke-dried jalapeno peppers, with the morita variety being the most well-known (the brown chipotle variety being the other). Today we find it blended into aioli, roughing up our Bloody Marys at brunch, and neatly tucked into custardy omelettes.

They don't even need to be chopped up. It is one of the easiest and most flavorful slow cooker dishes you'll ever try. Use as a dipping oil for bread or dribble over homemade pizza.

Raw they have a grassy flavor, but a quick toasting gives them a smoky dimension and darkens the color. Perfect for topping curries, stews, homemade sushi, or even topping a cake enveloped with ganache.