Many different types from mild to mind blowing in intensity

Spice (whole or ground) Description: Seasoning made from whole dried chiles, coriander, cumin, garlic, oregano and other herbs and spices. Flavor: Mild to hot Uses: Chili, eggs and cheese, soups, stews, Latin American and Mexican recipes

A family of more than two hundred varieties, chilies are used in cooking around the world. Available fresh and dried in red, green, yellow and purple. Chilies range in length from 1/4 inch to 12 inches. Beware of the ribs and seeds - they're actually hotter than the outside flesh because they contain concentrated amounts of an oil, capsaicin, which gives chilies their kick but can irritate and burn the eyes, nose and skin. Wear rubber gloves while handling chilies and wash your hands thoroughly with soap (to break down the oils) afterward. Don't cut chilies under running water because the irritating oils can become airborne.

exist in many variations, varying in size and shape as well as color and intensity of flavor. Generally, green chilies are milder than the red ones, and seeding them reduces their intensity.

The little peppers called chilies come in many varieties, but all contribute color, flavor, piquancy, and a degree of heat to food. They can range from mild to very hot, from sweet to quite acidic, and from fresh to dried. While there are over a hundred varieties of chilies, only a few are readily available in supermarkets. The fresh green or red chilies have a crisp, grassy taste, while the dried ones are musky and a bit fruity. Jalapeno chilies are found fresh, canned, or jarred. Fresh, these chilies should be firm and unblemished with unbroken skin. If using canned chilies, transfer any unused peppers to a jar with an airtight cover and store in the refrigerator; they will keep for several months. Small, narrow, hot dried red chilies called pepperoncini rossi are available whole or crumbled and packed in jars. For maximum potency, these chilies should be used within three months of opening the jar.