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.