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Adobo Sauce - Tomato based sauce used to can chipotles.

aji - South American term for chile

Ancho - a pre-Columbian pod type from Mexico maturing to red (dried form)

campanulate - shaped like a bell

Capsicum - genus name for chiles

Capsaicin - one of the alkaloids in chile that makes it hot (Capsaicin,the chemical that provides heat in hot peppers, is in a volatile oil that can actually burn your fingers... sometimes for days.)

Capsaicinoids - one of the groups of alkaloids in chiles that make them hot

Chile - anything consisting of the Capsicum plant or the fruit from the plant

Chili - a culinary dish consisting of chile powder, beans, tomato and ground beef (c'mon. you knew that, right?)

Chile Pasado - dehydrated green chiles that can be reconstituted for cooking

Rellenos - Culinary dish of stuffed fresh New Mexican chiles

Chiltepin - A wild variety of piquins also called bird peppers, wild bird peppers and birdseye peppers, usually round in shape

Chile piquin - wild red pepper that normally has a "bullet" shape

chipotle - A smoke-dried red jalapeno

Hybrid - the offspring of two genetically different plants

mole - a spicy sauce made of chiles and unsweetened chocolate

Mulato - similar to the ancho but brown at maturity

Paprika - any non pungent, red at maturity chile that is used as a spice or for color

Pod type - a horticultural division of a species, i.e. jalapeno, bell, yellow wax, New Mexican etc.

Pungency - the heat of chiles

Ristra - a long "string" of New Mexican chiles used for storage and decoration

Scoville Heat Unit (SHU) - A measure of chile pungency named after William Scoville. The amount of "heat" in hot peppers is measured by using Scoville Heat Units, which refers to the parts per million of Capsaicin.

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