Chili peppers

fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae

species of the plant genus Capsicum

group of fruits of Capsicum annuum

Paprika is a spice made from dried and ground red peppers, Capsicum annuum. It can have varying levels of heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika.

scale for measuring heat of peppers

The jalapeño ( , ) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is long and wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usually between 4,000 and 8,500 units on the Scoville scale. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.

species of chili pepper

hot chili pepper used to flavor dishes

chili pepper cultivated in Northeast India

The habanero (; ) is a pungent cultivar of Capsicum chinense chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods.

exceptionally hot cultivar of the Capsicum chinense plant

species of plant

cultivar of Capsicum frutescens

variety of chili pepper

species of chili pepper

A chipotle ( , ), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes. It comes in different forms, such as chipotles en adobo (stewed in adobo sauce).

variety of chili pepper

pepper bred by Ed Currie

cultivar of chili pepper

Mexican variety of chili pepper

variety of chili pepper

Syrian and Turkish pepper variety

Capsicum chinense cultivar

variety of chili pepper

The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos.

strain of pepper (Capsicum)

variety of chili pepper

one of the world's hottest chilli peppers

exceptionally hot chili pepper

thumb|Pickled cherry peppers

variety of plant

thumb|A bowl of peppersoup with different meats Peppersoup (or pepper soup) is a soup eaten by Cameroonians and Nigerians. This soup is made using various meats or fish, chili peppers, salt, scent leaves and calabash nutmeg as its primary ingredients. It is a spicy soup that has a light, watery texture. Despite its name, the soup is not necessarily defined by a pepper-forward flavor profile; the flavors are more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth. It is considered a delicacy by some people in Western Africa, and some West Africans believe that the soup has

Friggitello (: friggitelli) is a sweet Italian chili pepper of the species Capsicum annuum. It is also known as the "Golden Greek pepper", "Sweet Italian pepper", or "Tuscan pepper". In the United States they may be called "pepperoncini"; they are quite distinct from Italian peperoncini, which are hot Italian chili peppers. Friggitello is mild with a slight heat and a hint of bitterness, and is sometimes pickled and sold in jars. In Italy friggitello is most associated with the region of Tuscany. The Greek variety, which is sweeter, is commonly used elsewhere in Europe and the United States.

Capsicum chinense cultivar

species of chilli pepper

chili pepper cultivated in Northeast India and Bangladesh

spice from Turkish cuisine

species of plant

hot pepper

medium variety of Capsicum annuum

chili pepper cultivar

variety of plants

variety of chili pepper

thumb|right|195px|Fresh dark brown chilaca peppers thumb|right|195px|A fresh poblano pepper, often sold under the name 'pasilla' north of Mexico

Peperoncino (; : peperoncini) is the generic Italian name for a hot chili pepper, specifically some regional cultivars of the species Capsicum annuum and C. frutescens (chili pepper and Tabasco pepper, respectively). (The suffix "ino" means smaller; the larger sweet bell pepper is called peperone (: peperoni) in Italian.) Like most chili peppers, the fruit is green or yellowish-green when young, and ripens to a red colour.

variety of plant

chili pepper

Pepper

chili pepper, originally from Suriname

thumb|Chile ristras hanging to drythumb|right|200px|Ristras of jalapeños, other chili peppers, and garlic at a market in Montreal

hot chili pepper used to flavor dishes

cultivar of the New Mexico chile pepper

group of peppers originating in New Mexico, typically green and ripening to red

cultivar of Capsicum annuum var. glabriusculum

Wikimedia list article

is a popular, normally mild East Asian pepper variety of the species Capsicum annuum.

variety of plant

Capsicum cultivar developed in South Korea

cultivar of Capsicum annuum

The Fatalii is a cultivar of the chilli pepper Capsicum chinense developed in southern or central Africa from chilies introduced from the Americas. It is described as having a fruity, citrus flavor with a searing heat comparable to the habanero, to which it is related and from which it may have derived.