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

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 flavour.