Basics

I could write a book on chilies. All members of the capsicum family, chilies come in several hundred different shapes and colors. From Extremely hot to pleasantly sweet. Capsicum are indigenous to Central America and thanks to Spanish Conquest have been introduced to the rest of the world.

Producers

Chiles are produced world wide, growing well in warm climates; it is difficult to say who is the single biggest supplier. Chiles have been adapted into nearly every cuisine on the face of the planet in some form or another. For example: Hungarian Paprika.

Aromatics and Flavors

As a rule of thumb, chiles are not very aromatic; this may have fooled the New World explorers. I would have liked to see any one of those faces upon their first bite of a Serrano. Obviously the taste makes up for the lack of aroma. Also as a rule of thumb, the bigger meatier chilies are less hot and can be sweet in flavor. The smaller thin-skinned pointy chiles could light a fire in your mouth and gut. Definitely not a digestive aide.

Culinary Uses

I can think of several applications. Flavoring bland dishes in the tropics, to curry powders in the East. Several hundred varieties of pepper sauces are now available. Chile comes in several forms: cayenne, crushed red pepper, paprika, chile powder, red pepper, chile paste and sauce, and chile oil. All forms of fresh chiles can be dried and crushed to become a seasoning. After using or fabricating any Capsicum, Some words of caution, Wash Your Hands Before Touching Your Eyes or Going To The Rest Room!!! Trust me on this one, I know.. ;-)