Chiles, or chili peppers, are the fruit of Capsicum plants, native to the Americas and cultivated in an enormous range of heat levels and flavors, from mild Anaheim peppers to superhot varieties like the Carolina Reaper, measured on the Scoville scale. They're a foundational ingredient across many cuisines: central to Mexican dishes like mole and chili con carne, used for heat and depth in Thai and other Southeast Asian curries and stir-fries, and blended into Indian curry powders and spice mixes. Beyond heat, many varieties add fruity, smoky, or earthy notes, and pair well with acidic ingredients like lime and tomato, or with salty, umami-rich ingredients like soy and fish sauce.
Rocoto is a fleshy, often very hot Capsicum pubescens pepper used in Andean cooking.