The Anaheim pepper is a long green pepper named for the city in California. It was developed about 1900 for the new cannery in that city.
In Texas, it is known as the Texas chile.
When dried, it is known as guajillo in California, New Mexico, and Colorado.
The Anaheim group is pale to medium green and only mildly hot. They are also known as the best stuffing peppers in the US, and frequently used in salsas or for roasting.
The fruits are six to eight inches long, tapering to a point from narrow shoulders.
Like all peppers, Anaheims turn red upon maturity and one of the most commonly used hot pepper in the US.
Guajillo (little gourd)
is another one whose seeds rattle inside the pod much like the Anaheim, but this one is red.