The Cooking Inn : Chile & Pepper Terminology T PageSelect a name from the list to go to it's site
Tabasco Greenleaf:
The namesake for the famous hot sauce, producing small yellow pods that turn red.
Tepin:
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.
Thai Chile:
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
Thai Hot:
Red and green peppers at the same time with one similarity. They are hot, used in Asian cuisine.
Togarashi:
A small, hot, red Japanese chile available fresh and dried. Also known as ichimi.
