California Chilies

• California chilies, also known as Anaheim chiles for the area in which they're grown, are very mild, only slightly hotter than bell peppers. These chilies originated in New Mexico and resemble chilies grown there, but they pack less heat than their progenitors. A hybrid version, known as Arizona 20, was developed at an Arizona farm. Similar in heat to the Anaheim variety, it has a more uniform taste from plant to plant. Green or red when fresh, the dried California chilies are a deep burgundy. They are also referred to as chile seco del norte or chili pasado. Use these chilies in any dish that calls for a little extra zip, such as eggs, sauces and soups.

Aji Panca Chili Peppers

• Aji panca chili peppers are grown in Peru, and are also known as capsicum Chinese chilies. Like California chilies, the aji panca variety is green to yellow when fresh, and burgundy when fully ripe or dried. It is mild, with a smoky flavor. Although you might not find dried aji panca chilies at your local grocery store, check the frozen foods section for bags of frozen aji panca chilies. The dried variety is available from online retailers. Use these chilies in rice dishes, soups, sauces and seafood.

Guajillo Chilies

• Slightly hotter than California and aji panca chilies, the guajillo variety is grown in Texas, New Mexico and Arizona. The ripe chilies are brownish-red and somewhat larger than other chili peppers. Dried guajillo chilies are commonly used in sauces. To prepare them for cooking, first remove the seeds. Soak them in water, which makes their somewhat tough skins easier to remove, and mash them into a paste. The guajillo chili pepper's moderate heat is ideal for tamale sauce.

Poblano Chilies

• Poblano chilies are native to Poblana, Mexico. They ripen from green to a very dark red that is nearly black. These chilies are wider than other varieties, measuring from three to six inches across. When dried, they're known as ancho chilies because "ancho" is Spanish for "wide." Anchos are slightly hotter than the mild California or aji panca varieties. Use dried ancho chilies for flavoring sauces, soups or salsas.