With hundreds of varieties, each chile brings a unique level of heat, distinctive flavor and usage to the table. These are the chilies to watch as you incorporate them into grilling marinades, salsas, sauces, beverages and more.

• Aji Amarillo– Bright orange, thick-fleshed chile that is ubiquitous in Peruvian cuisine.

• Guajillo– Mild Mexican dried chile with a smoky, fruity flavor.

• Tien Tsin– Hot Sichuan chile that is considered very hot.

• Chilie de Arbol– Bold Mexican chile with subtle, smoky taste.

All around the world chefs and home cooks alike have embraced tangy contrasts to balance heat in sauces and seasonings. A few big hits? Chamoy Sauce in Mexico – a spicy, sweet and salty condiment made from pickled fruit, lime, spice and chilies typically served with fresh fruit. Sambal Sauce in Southeast Asia – made with chilies, rice vinegar, sugar and garlic delivers heat and tang to stir-fries, noodles, eggs, meat, seafood and veggies.

Pepper’s tongue-tingling, bold edge is tempered by naturally sweet ingredients like syrups and exotic fruits. After hiding in plain sight for so many years, pepper is finally capturing the spotlight. Its up-front bite and lingering sensation offer the next wave of intense, pungent flavor.