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The Cooking Inn : Chile & Pepper Terminology T Page Select 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.

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.

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A small, hot, red Japanese chile available fresh and dried. Also known as ichimi.

Turkey Pepper:
See bird pepper.

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