Anaheim peppers are defined by their elongated curved lime green pod and their mild, sweet flavor. Raw Anaheim chilies are bright, succulent and slightly peppery in flavor. Cooked Anaheim chilies, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors.
Chipotle is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and Southwestern dishes. It comes in different forms, such as chipotles and adobo.
Fresno looks like a jalapeño and even tastes like a jalapeño, but the Fresno pepper has a few tricks up its sleeve that make it a very popular chili in its own right. It delivers a slightly spicier kick, like a mild serrano chili, and in its mature red form, the Fresno pepper has a fruitier, smokier taste. This is a favorite for foodies looking for a twist on the norm.
The jalapeño is pretty much the perfect amount of heat for those that like a little kick, but don’t want to challenge their taste buds to a duel. It’s one of the great culinary peppers in the world, finding its way into Tex-Mex dishes, Thai recipes, Spanish foods, and much more. This is truly a pepper that’s found its niche, and it’s got big time fans all over the world.
The Hatch pepper has an earthier flavor than similar chilies, like the Anaheim. When roasted, Hatch chilies take on a buttery-like flavor which is well-loved. In fact, the buttery smoky smell and taste of roasting Hatch chilies is something that people come far and wide to experience.
Serious heat and serious flavor. Unlike many of the hotter peppers, it has a unique, citrus-like taste that makes it very popular in hot sauces, powders, and rubs, lending itself to all sorts of culinary adventures.
There are few fruits or vegetables as colorful as chilies as a whole, though the Kashmiri chili puts even the most colorful hot pepper to shame. With a vibrant red hue and very eatable mild heat, the Kashmiri chili is a staple chili for Indian cooking. It’s typically used dried, as flakes or a fine powder. And the color of Kashmiri just pops off the plate – bringing to life curries, tandoori chicken, and many other Indian dishes.
Tasty and Mild. These mild peppers have a rich and somewhat earthy flavor to them. The thick walls of the vegetable make them excellent for cooking.