As mentioned, here is Part 2 of the Mini Chili Pepper Guide covering Latin America Varieties, One USA Chili Pepper, Basilicata, Italia (southeast Italia ) and the Iberian Peninsula.
CALIFORNIA or ANAHEIM CHILI PEPPERS: a fresh green chili with mild piquantness. They are usually narrow and approximately 6 inches long and found in the region of southern California.
JALAPEÑOS: this very popular type of Mexican chili pepper possesses a medium heat to high piquantness. They are a dark green compact and larger than small chili pepper. They strongly resemble the Pimiento de Padrón from Padrón, Galicia, Spain.
POBLANO: this large chili pepper contains a light piquantness and possesses a thick pulp. It is approximately 4 inches long and quite wide. They provide a hint of subtle smoky flavor and are predominately used to stuff and roast or grill. *** I stuff mine with fresh langoustines, shrimps and crevettes.
BASILICATA, ITALIA: the hottest small fiery red chili pepper is called Diavuliccíu, meaning diabolic and devilish in English. It is a Capsicum variety, predominately used dry and sprinkled in sauces, pastas and calzones / pizzas.
GALICIA, ESPAÑA: this indigenious jalapeño looking medium size dark dark green chili pepper called Pimiento de Padrón hails from a small village called Padrón, in Spain´s northwest province, Padrón. These are quite popular sautéed in Evoo, with sea salt, and served a Tapa in taverns throughout the country.
LA VERA, EXTREMADURA, ESPAÑA: Smoked fiery red capsicum is made into a worldwide product known as PIMENTÓN which comes in a sweet or piquant variety and is used to sprinkle on uncountable Iberian dishes including Octopus, Spicy Brave Potatoes, Ibores Goat Cheese with a Pimentón Rind and Cod a La Gallega to name a few. Most foreigners call this product SMOKED PAPRIKA.
CHIPOTLE: This variety are dried smoked red jalapeños. They are commonly used in adobo marinades.
BASQUE GUINDILLAS: these tiny fiery red devils possess quite a kick and are used in numerous Basque Pinxtos which are Tapas ... They are dried, and can also be employed like dry red pepper flakes, just open the little diabolic hook of capscium.
All my best,