Datil is a type of hot pepper grown in the area of St. Augustine, bringing some serious Florida heat to the table. The pepper ranges from 100,000 to 300,000 Scoville heat units and it's from 12 to 120 times hotter than jalapeños.

Visually, datil looks like a slightly elongated and thin habanero pepper. The flavors are sweet, tropical, and fruity, so datil pepper is often used in salsas, hot sauces, and barbecue marinades. It's also a key component of Minorcan clam chowder, another specialty of St. Augustine.

Among many theories about its origin, the most popular one says that these peppers were brought over to Florida from Minorca, Spain in the late 1800s. 

Guindilla is a hot pepper variety originating from the Basque Country, Spain. These peppers are long, narrow, and have a mild heat level. They're usually pickled in white wine vinegar and used for cocktails such as Bloody Mary, snacks, or appetizers such as pintxos (pinchos).

The skin of guindilla peppers is smooth and shiny, while the color is vibrant green to greenish-yellow. The flavors are mild, bright, and slightly sweet. When pickled, the flavors become tangy and light. Interestingly enough, the pickled guindilla is known as piparra.

Cascabel chiles are dark red chiles that retain their round shape when dried. They are also known as rattlesnake chiles, referring to the fact that the loose seeds make a rattling sound when the chiles are shaken. These chiles are quite small and have a nutty and earthy flavor.

Their heat level is low, ranging from 1,500 to 2,500 on the Scoville scale. Cascabels are often used in the preparation of tomato sauces and birria, a traditional Mexican meat stew. Fresh version of cascabel is called bola chile or chile bola and it has little to no heat

Shishito peppers are small, wrinkled green peppers originating from East Asia, particularly Japan, and are typically mild in flavor, although one in ten can be unexpectedly spicy. The peppers turn red when ripe but are harvested when still green.

They can be pan-fried, broiled, stewed, and eaten raw in salads or as a condiment. Rich in vitamins A and C, shishito peppers provide nutritional benefits such as supporting immune function and promoting healthy skin. These peppers are easy to grow in warm climates, making them a popular choice for home gardeners interested in adding versatile vegetables to their crops. 

Sport peppers are mild chili peppers that are especially popular in the Southern United States and Chicago. They're a key element of the popular Chicago-style hot dog. The peppers have a Scoville Heat Unit ranging from 10,000 to 23,000 and they're typically pickled in vinegar.

After they've been pickled, these green peppers turn pale green. The flavor is slightly spicy, tangy, and vinegary. Although they are believed to originate in Mexico, the name sport can refer to a variety of pickled peppers from the same family, but their most known usage is in Chicago and the American South. 

Ghost pepper or bhut jolokia is a hot chili pepper that's cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland, and Manipur. Due to the fact that it's one of the spiciest chili peppers in the world, the Indian Army even uses them to create military grade chili grenades (smoke bombs).

These peppers have a Scoville heat unit ranging from 855,000 to 1,041,427 SHU. The flavors are best described as fruity, sweet, and earthy. These hybrids of Capsicum chinense and Capsicum frutescens were proclaimed the world's hottest chili peppers in 2007 by Guinness World Records, but in 2013 the ghost pepper was superseded by Carolina Reaper, which can be twice as hot. 

Serrano (meaning of the mountain) is a chili pepper native to Tlaola, located in the Mexican state of Puebla. It is cultivated by a group of women from the Nahua community who grow it on terraces, while a greenhouse is used to grow the seedlings.

In an area where most land is owned by men, and women traditionally aren’t involved in commercial processes, these women are essentially restoring an ancient, disappearing native staple. Serrano is small, oblong and pointed in shape, and green in color. 

Pimientos del Piquillo de Lodosa are roasted Piquillo variety peppers produced in the autonomous community of Navarre. The area of production has a Mediterranean climate with relatively high levels of precipitation, which is essential for the optimal development of these pepper.

They are grilled or roasted (to bring out their sweetness), hand-peeled, marinated in olive oil with herbs, then jarred. The flavor of Pimientos del Piquillo de Lodosa is pleasantly bitter, with a sweet and slightly spicy aftertaste.

Piri Piri pepper, also known as African bird's eye chili, is a small, fiery chili pepper that originates from Africa and is widely used in Portuguese cuisine. Known for its intense heat, it measures between 50,000 and 175,000 on the Scoville scale.

When immature, it's green, but turns red and purple as it matures. Piri piri peppers are typically used to make piri piri sauce, a popular condiment that combines the peppers with ingredients like garlic, vinegar, lemon, and oil. The sauce is often used to marinate and season chicken, seafood, and other dishes, adding a spicy kick.