Chile pepper pods are, technically, berries. When used fresh, they are most often prepared and eaten like a vegetable. Whole pods can be dried and then crushed or ground into chile powder that is used as a spice or seasoning. Chilies can be dried to prolong their shelf life. Chile peppers can also be preserved by brining, immersing the pods in oil, or by pickling.

The Chile de árbol 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 - 30,000 Scoville units. The peppers start out green and turn a bright red color as they mature.