The Cooking Inn : Chile & Pepper Terminology T PageSelect a name from the list to go to it's site
The namesake for the famous hot sauce, producing small yellow pods that turn red.
Also called Chiltecpin, Chiltepin, Chile mosquito, Chile de pajaro, Chile silvestre or Tecpintle. A Bird Pepper variety often claiming the title as the world's hottest pepper. Grown in the mountains of northern Mexico and southern Arizona. Pods are round, 1/4" across, turns red when ripe. One ounce of this dried pepper with seeds removed will produce a detectable hotness in 30,000-50,000 ounces (over 300 gallons) of salsa!
Thai Bird's Eye:
Quite small, bullet-shaped, red or green; very hot.
The Thai chile ranges in color from green to red when fully ripe. Only about 1 to 1 1/2 inches long and 1/4 inch in diameter, this small, thin-fleshed chile is fiery hot and is a popular addition in many Southeast Asian dishes
Red and green peppers at the same time with one similarity. They are hot, used in Asian cuisine.
A small, hot, red Japanese chile available fresh and dried. Also known as ichimi.