Chilli's
Aleppo pepper 
From Wikipedia, the free encyclopedia
For other meanings, see Aleppo (disambiguation).
The Aleppo pepper (Arabic: فلفل حلبي, known as pul biber (flake pepper) in Turkish) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper,[1] it starts as pods which ripen to a burgundy color and is then semi-dried, de-seeded, then crushed or coarsely ground. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.
Anaheim pepper 
From Wikipedia, the free encyclopedia
An Anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Since Anaheim peppers originated from New Mexico, they are also sometimes known as New Mexico peppers. Additionally, in New Mexico they are often referred to simply as "chile" because they are so ubiquitous. Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California.
Dried Anaheim chili peppers
The chile "heat" of Anaheim’s typically ranges from 500 to 2,500 on the Scoville scale; however, typical cultivars grown in New Mexico range from 500 to 10,000 Scoville units.
Poblano/Ancho 
From Wikipedia, the free encyclopedia
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile"). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.
One of the most popular peppers grown in Mexico, the bush (of the species Capsicum annuum) has multiple stems and can reach 25 in (0.64 m) in height. The fruit is 3 to 6 in (7.6 to 15.2 cm) long and 2 to 3 in (5.1 to 7.6 cm) wide. An immature poblano is dark purplish green in color, but the mature fruits eventually turn a red so dark as to be nearly black.
After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by either canning or freezing. Storing them in airtight containers keeps them for several months. When dried, the poblano becomes a broad, flat, heart-shaped pod called an ancho chile (meaning "wide" in Spanish); from this form, it is often ground into a powder used as flavoring in various dishes.
"Poblano" is also the word for an inhabitant of Puebla, and mole poblano refers to the spicy chocolate chili sauce originating in Puebla.
Chipotle 
From Wikipedia, the free encyclopedia
A chipotle (/tʃɨˈpoʊtleɪ/, chi-POHT-lay; Spanish: [tʃiˈpotle]), or chilpotle, which comes from the Nahuatl word chilpoctli (meaning "smoked chili"), is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex.
Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the United States and Canada, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Its heat is similar to that of the Espelette pepper, jalapeño, Guajillo chili, Hungarian wax pepper, New Mexican varieties of the Anaheim pepper, and Tabasco sauce.
Guajillo chili
From Wikipedia, the free encyclopedia
A guajillo chili or guajillo chilli (chile guajillo in Spanish) is a variety of chili pepper of the species Capsicum annuum, produced by drying the mirasol chili, and which is widely used in the cuisine of Mexico.
The guajillo chili's thin, deep-red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
Habanero 
From Wikipedia, the free encyclopedia
The habanero (/ˌhɑːbəˈnɛroʊ/) is a variety of chili pepper. When used in English, it is sometimes spelled (and pronounced) habañero, the "Ñ" and its sound being substituted for the original "N" as a hyperforeignism. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.
Pasilla 
From Wikipedia, the free encyclopedia
Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chili pepper in the species Capsicum annuum.[1] A true pasilla is the dried form of the long and narrow chilaca pepper.[2] In the United States, though, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.
Chile negro or chilaca
The pasilla chile or chile negro is the dried form of a variety of C. annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. It is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter. The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
Pasilla peppers are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.