The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide").
While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.

Basil is the Royal King of Herbs as described by scholars throughout the last 5000 years we have evidence of basil being used in our food.
Belongs to the mint family of plants, basil is a delicate leaf plant providing an aromatic sweetness to your food.
Basil evolved in Indian Asia area but its use spread quickly through the early spice merchants and is a firm favourite in cuisines from the mediterranean to the outskirts of China, today its found all over the world for a good reason - it tastes great!

Bird's eye chili or Thai chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent.
The bird's eye chili is small, but is quite hot. It measures around 50,000 – 100,000 Scoville units, which is less than a habanero, but many times hotter than the spiciest jalapeños.

The cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.

Low heat at 5000SHU chipotle will add instance smokey flavour to any dish, sauce, seasonings, or marinade.
Chipotle is made from smoking red jalapenos over pecan shells to create a sweet nutty flavour.
A typical chipotle pod weighs 8g.
Chipotle means smoked pepper from the Aztecs making this drying process one of the oldest still in use today.
Chipotle adds deep sweet smokey flavour to any food likes it just been cooked over an open flame. Add to any dish from baked beans to lasagne let alone a variety of authentic Mexican cuisine.

The Chile de árbol (Spanish for tree chili) is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about 5 to 7.5 cm long, and 0.65 to 1 cm in diameter. Their heat index is between 15,000 and 30,000 Scoville units. The peppers start out green and turn a bright red color as they mature. Chile de árbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration.

A jalapeno pepper is a fruit of the Capsicum pod type. It is a medium sized hot pepper when compared to other chili peppers, measuring an average of 2-3.5 inches in length but growing up to 6 inches long or longer.
While originating in Mexico, it is now grown worldwide for it's popular flavor and mild heat level, which averages around 5,000 Scoville Heat Units. That is hot, but not too hot.
You'll find them served when green, but if you leave the jalapeno pepper on the plant long enough, it will turn red. The red variety are just as delicious as the green jalapeno pepper, though a touch sweeter.

Kashmiri Red Chilies or Kashmiri Laal Mirch are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy.
It is used in various non-vegetarian dishes such as tandoori chicken and snacks such as tiger prawns. It is also used in pickles and chutneys.

Rosemary is one of the classics, not sure which cuisine though as it has travelled and infused itself into so many dishes from ancient Greece to modern day tex mex bbq, rosemary is wonderful on so many levels
Can be used with all meats and vegetables adding a comforting warming flavour.