Chiles
Peppers that contain varying degrees of heat (and we're not talking temperature here, but rather a fire in your mouth!). The best way to get rid of the burn when you have overindulged in the hot stuff is to counteract it with dairy products they contain a protein called casein which separates the fire causing element in the chiles from the nerves in your mouth.

Be very careful when chopping hot chilis. It's a very good idea to wear plastic gloves as the oil from the chili on your hands can easily burn sensitive skin, especially around the eyes. Be extra careful to never rub your eyes when chopping hot chilis. It's a very painful experience that you will never forget.

As a general rule, the smaller the pepper, the hotter it's likely to be. That's why many recipes deriving their heat from hot chilis will call for the tiny jalapeño, habanero or serrano chilis. The larger, milder chilis such as Anaheims are good for stuffing or for adding a more subtle flavor to foods.

Mild green chilis also come canned for your convenience. So do hot chipotles, which usually come canned in Adobo sauce.

Ancho chiles are dried poblanos. When soaked or steeped, they lend a rich smoky flavor to sauces and broths without adding too much heat.