Peppers are a great way to spice up any dish. Luckily for us, there are many varieties of peppers that you could choose from! They range from mild and sweet to burning hot, so there is something for everyone!
There are more than a thousand different types of peppers. They can be categorized into sweet and hot peppers. Some varieties can be similar but most pepper types have very different characteristics.
Peppers are a staple in many dishes, and there are plenty of varieties to choose from. This blog post will review some of the most popular types of peppers, as well as their characteristics.
The best types of peppers
Peppers are one of the oldest cultivated plants, dating back 10,000 years. Pepper plants can be grown in most environments with various degrees of success. For example, they thrive in tropical climates and in dry areas where rainfall is not a guarantee year-round.
The name pepper has been most likely due to the spice’s history as a good trading commodity throughout Asia, Africa, and Europe. Peppers have been intricately tied to several different ethnic cuisines from around the world, lending them a revered status among foodies.
Peppers are one of the world’s most popular spices. Today, there are over a thousand varieties on the market. But the peppers are not equal, so I want to provide you with a list and description of some of the different types you can find out there.
Bell peppers
| Other Names | Sweet pepper, Sweet bell pepper |
| Scoville heat units | 0 |
| Taste | sweet, mild flavor |
| Pepper size | 3 to 5 inches long |
Bell peppers are one of the most common types of pepper. They come in a variety of colors like green, yellow, orange, red, and sometimes even purple. They can also vary greatly in size. Bell peppers can be anywhere from an inch long to six inches long!
The color of bell peppers depends on the time it was harvested, which could range from dark green at one end to deep red at the other end. In the green state, they are a little bit bitter but lose this taste during ripening.
Bell peppers are great as a vegetable and also as a main dish when stuffed. They have a crunchy texture with an earthy and fruity smell and flavor when raw and become sweeter when cooked.
This type of pepper is high in vitamin C, potassium, folate, and fiber.
Bell peppers have been around for centuries. In fact, the word pepper comes from the Latin word “piper,” which means pepper plant!
Today, bell peppers are a popular vegetable. They can be found in many grocery stores and supermarkets around the country today.
In fact, they account for twenty-one percent of all vegetables produced in Mexico!
Basque Fryer peppers
| Other Names | Doux long des Landes, Doux de Landes, Piment Basque |
| Scoville heat units | 0 |
| Taste | fresh, fruity flavor with distinct peppery taste when green |
| Pepper size | 2 inches long |
Basque Fryer peppers are a type of chili pepper that is named after the Basque region. The Basque region is located on the border of France and Spain and has six official types of pepper. The most common variety is the Basque Fryer pepper.
They are a relatively new variety, having been created in the late 20th century. Basque Fryer peppers are typically about 2 inches long and 1 inch wide, and they have a thin, elongated shape.
They are green when immature, but turn red as they mature. Basque Fryer peppers have a sweet flavor with a moderate level of heat. They are used to add spice to dishes or to make hot sauces. The pepper can be eaten raw, sautéed, or roasted.
They have a fruity flavor with a peppery taste when green. When cooking these peppers, they lose their spiciness but gain sweetness from caramelization as well as aromatic qualities from roasting them whole on an open flame or grilling them over coals.
In addition to being used fresh, these peppers can also be roasted and ground for use in sauces and salsas or pickled using vinegar brine for preservation purposes.
Romanian peppers
| Other Names | Antohi Romanian |
| Scoville heat units | 0 |
| Taste | mild, sweet, and slightly fruity flavor |
| Pepper size | 4 inches long |
Also called Romanian heirloom peppers, they are a variety of pepper that is believed to have originated in Romania.
The Jan Antohi pepper is a variety of sweet pepper grown in Europe and named after the Romanian acrobat who introduced it to the United States in 1991.
It’s a fantastic sweet pepper that is smooth, tapered, and narrow. They are mild pepper with a sweet, fruity flavor and thin skin.
The peppers have a slightly flattened shape and grow to about four inches in length.
The peppers are typically red, but can also be yellow or green. They are used in many Hungarian dishes, including goulash and paprikash.
Banana peppers
| Other Names | Yellow wax pepper |
| Scoville heat units | 0 to 500 |
| Taste | sweet, mild taste lightly tangy |
| Pepper size | 2 to 3 inches long |
The banana pepper is a long, slender pepper that has a bright yellow color and owns a tangy and mild flavor. Their sweetness increases with ripening and is said to be high in vitamin C.
When searching for banana peppers, you’ll also notice two varieties, one that is harvested at nearly full maturity and one that is harvested when half mature, meaning they’re more green and less sweet.
Banana pepper is most commonly used in salsas because of its lower heat. They’re not only used in different dishes but also used standing alone, stuffed with meat or cheese as well as roasted.
Get creative by trying out different recipes that call for this variety! You’ll love them just as much as we do. Banana peppers are a tasty and mild addition to just about any dish.
If you want to bring a mild heat with your food, give these sweet cousins of jalapeños a try!
The best way for beginners to enjoy them is by roasting them with olive oil and salt until they’re crispy and caramelized around the edges. You can then add them as an ingredient in almost anything: tacos, salads, rice bowls, or even pizza!
Often, the whole peppers or cut peppers are pickled.
As long as you like spicy foods, and we hope you do, you won’t want to miss this pepper.
Shishito peppers
| Other Names | Shishitōgarashi, groundcherry pepper |
| Scoville heat units | 100 to 1,000 |
| Taste | lightly smokey and sweet |
| Pepper size | 2 to 4 inches long |
Shishito peppers are a type of chili pepper that is lightly smokey and sweet.
The Shishito peppers are typically harvested with a green color and are very popular because of their sweet flavor with mild heat. Statistically, one in ten Shishito peppers is mildly spicy.
Although they can also be eaten raw, they’re frequently grilled or blistered. They’re typically used in dishes such as Okonomiyaki and other Japanese cuisines.
Shishito peppers can be eaten raw, dried, fried, or grilled and they taste best when cooked with other ingredients such as shrimp, onions, garlic cloves, and sesame seeds.
Shishito peppers should not be confused with the hotter varieties of chili pepper which include habanero and serrano chilies.
These two types of chilies if eaten without any preparation can cause extreme discomfort to your mouth and throat because they have a much higher heat level than the Shishito variety does.
It is important to know this difference before cooking with chili peppers.
Sweet Italian peppers
| Other Names | Friggitello peppers, pepperoncini |
| Scoville heat units | 100 to 500 |
| Taste | sweet flavor with a mildly bitter note |
| Pepper size | 6 inches long |
These bright yellow peppers are originated in Italy, and while they are a bit spicier than a bell pepper, they do have a somewhat bitter flavor.
Pickled and sold in jars, they’re usually known as Pepperoncini in the United States, although that’s the name of another spicier Italian pepper.
Sweet Italian peppers are an all-time favorite. They’re sweet, mild and they come in a variety of colors like yellow, green, and red.
Sweet Italian peppers are versatile because they can be eaten raw or cooked. When you cook them, the flavor becomes sweeter with a little bit of heat at the end.
You can use them to make your own homemade salsa sauce or serve them as an appetizer on their own!
If you want to try something new this season, why not give these delicious peppers a shot?
Piquillo peppers
| Other Names | – |
| Scoville heat units | 0 to 500 |
| Taste | sweet taste with earthy undertones |
| Pepper size | 2 to 3 inches |
Piquillo peppers are a type of smoked paprika and they originate from Spain.
The peppers themselves grow to be about 2 to 3 inches long with thick walls. The inside of the pepper is usually red, but can also be green or orange depending on how ripe they are when picked.
Sweet and without any spiciness, Spanish piquillo peppers are similar to bell peppers. They’re typically roasted and skinned and then served jarred in oil. They’re as well served as tapas or with meat, seafood, or cheese.
Piquillo peppers are a variety of sweet pepper that has been traditionally used as an ingredient in the dish paella as well as soups. They can also be roasted and eaten as a side dish, stuffed with seafood or cheese to make appetizers, or cut into strips and served as part of a salad.
Piquillos have thick flesh and skin, which makes them great for stuffing since you don’t have to be too careful when filling up the peppers. The flavor is milder than other varieties like bell peppers but has hints of sweetness from the fruit’s ripeness when picked.
Yellow chile peppers
| Other Names | Guero chile peppers |
| Scoville heat units | 100 to 15,000 |
| Taste | sweet, fruity, earthy, sometimes smoky flavors |
| Pepper size | 5 inches long |
The yellow chile pepper is a pepper variety that can be found in Mexico and the southwestern United States. The flavor of this type of pepper is usually considered to be smokey or sweet.
Yellow chile peppers are a variety of chili pepper that can be used in many different dishes, including sauces, salsas, and stews. Although the yellow variety is the most common, Yellow chile peppers can be red or green in color.
These peppers are a good source of vitamin A and C, as well as potassium. They also contain capsaicin, which is responsible for their spicy flavor. The peppers can be eaten raw or cooked, and are available fresh or dried.
The yellow chile peppers are available in a wide range of flavors, from mild to hot. The flesh is thick and bright yellow in color with a smooth texture and gleaming surface.
They can be roasted, grilled, and baked as well as stuffed, pickled, or chopped raw for salads and crudités.
Some recipes suggest adding these peppers to vinegar used in salad dressings.
Pimento peppers
| Other Names | cherry peppers, pimiento |
| Scoville heat units | 100 to 500 |
| Taste | sweet and mildly succulent |
| Pepper size | 0.5 to 1 inches |
The word pimento comes from the Spanish word Pimienta which means pepper.
They have a sweet taste and are used in various dishes, such as pimento cheese sandwiches or stuffed green olives. These peppers can be found fresh, pickled, jarred, canned, dehydrated, and powdered.
It’s also an important component of stuffed olives.
Pimento peppers are usually used as the stuffing for olives. They are also used in salads, sauces, and salsas. Pimento peppers are about 0.5 to 1 inch long and have a thick wall.
The flesh is sweet and has more aroma than bell peppers.
Pimento peppers can be eaten raw or cooked with other vegetables and meats to create sauces and chutneys for use on grilled meat dishes like lamb shanks or chicken thighs.
Pimento is also used to make pimento loaf, a kind of processed meat for sandwiches.
Cubanelle peppers
| Other Names | Cuban pepper, Cubanelles |
| Scoville heat units | 1,000 |
| Taste | slightly sweet with a mild heat |
| Pepper size | 5 to 7 inches |
Cuban peppers are a type of chili pepper that is native to the Dominican Republic. They are used in many Cuban dishes, and they are also popular in other Latin American countries.
These peppers are frequently fried, but they are also used as a substitute for bell peppers in a variety of recipes to add a unique taste. Cuban peppers are sweet ones with a mild heat that aren’t as spicy as other varieties.
Cuban peppers are a very popular variety in the world and have a sweet flavor with just a hint of spice that makes them perfect for adding to dishes where you want a little bit of kick but not too much.
Cubanelles are a tasty, nutritious ingredient that can be used in a variety of ways. They’re wonderful on subs or pizza and are excellent stuffed with your favorite fillings.
A good way to enjoy Cuban peppers is by roasting them over an open flame or grilling them until they’re blackened and crisp.
Alternatively, you can simply chop up your pepper and add it raw to your dish. Cubanelles are often used in salads, casseroles, or a yellow mole sauce.
Anaheim peppers
| Other Names | Magdalena, California chile |
| Scoville heat units | 500 to 2,500 |
| Taste | sweet, bell pepper comparable flavor with a bit of heat |
| Pepper size | 6 to 9 inches |
Anaheim peppers are a variety of New Mexican pepper, but they’re also grown elsewhere. They aren’t as spicy as habaneros, but they are hotter than a bell pepper.
In your local store, you can find canned green Anaheim peppers as well as reddish-colored dried Anaheim peppers.
The Anaheim pepper is a mild pepper with a medium length. It is often used in Mexican and Latin-American cuisine.
The peppers are usually picked from late summer to early autumn when they reach their peak flavor and heat level. They can be roasted, stuffed with cheese or meat, and blended into sauces for tacos and fajitas.
Roasting them before eating will give them a smoky taste that compliments their natural earthiness nicely.
The Anaheim pepper is also used as a substitute for Ancho because of its similarity in appearance to the dried poblano chile which is called Ancho.
Poblano peppers
| Other Names | Ancho, when dried |
| Scoville heat units | 1,000 to 5,000 |
| Taste | rich and somehow earthy flavor |
| Pepper size | 4 inches long |
The poblano peppers are a large green pepper variety, and while they’re quite mild in their unripe form, they become more burning as they mature.
They’re mild in comparison to other varieties of Mexican chiles but become hotter as they mature. Poblanos are frequently cooked and stuffed or used in mole sauces.
Poblano peppers are a type of chili pepper that is long, dark green on the outside and deep red on the inside. They have an earthy flavor with a hint of sweetness.
Poblano peppers are also called chile ancho in their dried form. They’re especially popular for their use in Mexican cooking.
You can also roast them at home or buy them canned/cooked to use as toppings for tacos or burritos. Poblanos have been cultivated for a really long time and are a pretty old cultivar.
In Mexico, these peppers are most commonly used in meat dishes, while in Peru, they are mostly used in fish dishes.
Hatch peppers
| Other Names | New Mexico chile |
| Scoville heat units | 1,000 to 8,000 |
| Taste | slightly spicy flavor and a mild pungency |
| Pepper size | 4 to 6 inches long |
Hatch pepper, a cultivar of New Mexican chiles, which are grown in the Hatch Valley and along the Rio Grande River, are regarded as high-quality and flavorful. They have a mild onion flavor and a delicate smokiness.
Hatch peppers are considered one of the milder types of peppers with a taste that ranges from sweet to spicy depending on when they were harvested and how they were dried.
The longer the Hatch peppers are left on the vine to ripen, the sweeter their flavor becomes while maintaining their heat level. If you want your Hatch peppers to have more spice than sweetness, harvest them at the green stage before they turn red/orange, or let them dry out completely after harvesting for up-to-date pods with a hotter flavor.
While Hatch peppers are the most popular variety of New Mexican chili, they’re not the only type grown in the state.
Chilaca peppers
| Other Names | Pasilla |
| Scoville heat units | 1,000 to 4,000 |
| Taste | mildly tangy, floral flavor with a mild heat |
| Pepper size | 6 to 9 inches long |
Chilaca peppers are slightly-hot peppers, growing mostly in Mexico and Guatemala.
The name comes from the word “chilaca”, which means old. The name was given by the Mexicans because it reminded them of old skin because of their wrinkled appearance.
These black-colored wrinkly peppers are mild in terms of spiciness, own a slender raisin-like undertone, and have dark flesh. The flavor of this type of pepper is described as earthy with a sweet flavor.
Chilacas are often dried before being used to add spice to dishes like tamales, soups, or stews. In their dried form, Chilaca peppers are called Pasilla.
I find them really delicious when cooked with tomatillos, they complement each other nicely!
Mirasol peppers
| Other Names | Travieso chile, Chile Trompa, the dried form Guajillo |
| Scoville heat units | 2,500 to 5,000 |
| Taste | fruity and berry-like with a slight heat |
| Pepper size | 4 to 5 inches long |
Mirasol peppers, originating in Mexico, are mostly found in their dried form and can be used to flavor marinades, rubs, and salsas.
The name Mirasol which means “looking at the sun”, is derived from how the peppers grow upright on the plant, literally looking upwards at the sun as they develop on the plant.
The Mirasol pepper appears in different sizes, but it is conical in shape and is commonly 2 to 3 inches long and half an inch wide. They can get up to 5 inches big depending on the growing conditions.
Raw, they are mainly known for their use for traditional Mexican mole sauces. The dried Mirasol peppers, called Guajillo, are very popular in traditional Mexican cuisine.
It has a rating on the Scoville scale of 2,500 to 8,000 units. This makes it one of the milder peppers available to consumers.
When eaten raw, they have a tangy, fruity flavor but develop a richer taste when dried.
Jalapeño peppers
| Other Names | Chipotle when smoke-dried |
| Scoville heat units | 3,500 to 8,000 |
| Taste | slightly smoky and earthy with a moderate heat |
| Pepper size | 2 to inches long |
Jalapeños are one of the most popular types of peppers in the world.
The jalapeño pepper is a green Mexican pepper that’s plucked from the vine as it’s still unripe, though it will darken as it matures.
Though typically green when picked, it can be found with red, or orange coloration too.
Jalapeño peppers are a type of pepper that is used in many types of dishes. They can be eaten raw or cooked and typically range from 2 to 4 inches long.
They’re spicy but not overly so, with a pleasant fruity flavor and it’s wonderful in salsas or mac and cheese.
This particular kind of pepper has a mild flavor, which can vary depending on the types of peppers they’re mixed with.
Jalapeños can be used in many ways, such as pickling them or even using them as an ingredient for other types of dishes like salsa.
Hungarian wax peppers
| Other Names | Hot yellow pepper |
| Scoville heat units | 1,000 to 15,000 |
| Taste | flavorful, tangy-sweet with moderate heat |
| Pepper size | 4 to 6 inches long |
Taste: They are very flavorful and slightly tangy-sweet with that mild heat layered on top.
Hungarian wax pepper is a variety of hot pepper that is very popular in Europe. They have a mild heat, which is perfect for people who don’t like spicy food. People often use Hungarian wax peppers to make sauces because they can be eaten raw without any cooking.
The name Hungarian wax comes from the fact that this type of pepper is long and thin, similar in shape to a wax candle. They can be anywhere from six to eight inches long and about two inches wide.
The peppers start out green but will turn yellow as they ripen. They are normally harvested before they are fully ripe and would turn red if left on the plant.
The flavor of the Hungarian wax pepper is sweet, a little bit fruity with a tangy flavor coming through as well.
Some people are not able to distinguish Hungarian wax peppers from banana peppers because of their appearance, but Hungarian wax peppers have far more spiciness.
Their heat and taste make them as important in Hungarian cuisine as bell peppers.
Fresno chiles
| Other Names | – |
| Scoville heat units | 2,500 to 10,000 |
| Taste | moderate heat, slightly smoky and earthy |
| Pepper size | 2 to 4 inches long |
The Fresno chile is a unique variety produced in New Mexico, but it can also be found throughout California.
When unripe, it is green, but as it matures, it becomes orange and red, with a high flesh-to-skin ratio that makes it ideal for stuffed peppers.
If you only want to add heat to your dish without much flavor, red Fresnos are an awesome choice because they are less flavorful and spicier as well.
Fresno chiles are one of the most common varieties of hot pepper in the United States. These peppers are very similar to the shape of jalapeños, averaging about two to three inches long.
Fresnos can be consumed raw or cooked with other ingredients like onions and garlic without fear of losing flavor because these little peppers will not lose taste when cooked.
It’s also common to see them pickled along with carrots and cauliflower as a side dish at many restaurants throughout California or served as an accompaniment to an Indian curry.
Aleppo peppers
| Other Names | Halaby pepper |
| Scoville heat units | 5,000 to 10,000 |
| Taste | moderate heat slightly sweet, touch of fruitiness |
| Pepper size | 2 to 4 inches long |
The Aleppo pepper, Turkish Halep biberi, is a Capsicum annuum cultivar used as a spice, especially in Middle Eastern and Mediterranean cuisine.
It is also known as Halaby pepper and it’s said that this type of pepper originated in Aleppo, Syria.
The peppers own a dark red color and can grow up to three inches long with a pointy end.
The processing of the pepper begins as the pods ripen to burgundy color and then are semi-dried. After that, the seeds are removed and the peppers get crushed or coarsely grounded.
They have a mildly spicy flavor with earthiness and sweetness connected with a slight tomatoey flavor. They are often used to make a hot sauce or get sprinkled on hummus.
Also, Aleppo peppers can be used in a variety of dishes, such as salads, pasta dishes, and pizzas.
Serrano peppers
| Other Names | – |
| Scoville heat units | 10,000 to 23,000 |
| Taste | smokey, earthy sometimes grassy taste |
| Pepper size | 1 to 4 inches long |
What do you know about serrano peppers? Not much, right? They’re just the kind of pepper that comes on your sandwich.
These tiny peppers are spicier than a jalapeño and can burn. The serrano pepper is native to the mountainous areas of the Mexican states Hidalgo and Puebla.
They’re commonly used in Mexican cuisine and because of their thick flesh, they can make an excellent addition to sauces like salsa. They are typically about 1 to 4 inches long and half an inch wide.
Often, they are picked unripe in their green form but also when they are more mature. In their maturity state, they appear in colors ranging from green to yellow, orange, red, and even brown.
Serrano peppers are notably spicier compared to jalapeño peppers. But actually, they are a finely balanced combination of heat and flavor.
Serrano peppers are mostly eaten raw, but they can also be cooked, dried, or ground into powder. And if you want to try something new with your lunchtime sandwich, then it might be time for some spicy serranos!
Tabasco peppers
| Other Names | – |
| Scoville heat units | 30,000 to 50,000 |
| Taste | fruity, pungent somehow grassy when green |
| Pepper size | 2 to 4 inches long |
Tabasco peppers are a variety of chili pepper that is named after the Mexican state of Tabasco. They are small, thin-walled peppers that are about 2 to 4 inches long and typically red in color.
Tabasco peppers are the only type of pepper that is juicy inside instead of dry.
They are used to make Tabasco sauce, which is one of the most popular hot sauces in the world.
Nowadays, there are many different types of Tabasco sauces, each one with its own unique flavor profile but all still packed full of those flavorful, spicy peppers.
Tabasco sauces can contain vinegar, which reduces their heat significantly.
These peppers are also used in cooking because their heat adds depth of flavor combined with making your meal taste spicy.
If you’re looking to add a little heat to your food, then be sure to try out some Tabasco sauce or raw tabasco peppers, it’s sure to give your taste buds a kick!
If you want to get really adventurous, why not try growing your own tabasco peppers in your garden? They’re not too difficult to grow, and they’ll add some spice to your life.
Calabrian Chilis
| Other Names | Bomba di Calabria |
| Scoville heat units | 25,000 to 40,000 |
| Taste | spicy, mildly fruity, and smokey taste |
| Pepper size | about 1 inch long |
The Calabrian chili is a pepper that’s commonly utilized in Italian cooking. Calabrian chilis come in a variety of forms, heat levels, and sizes.
However, the three most common types are skinny and pointy, known as Sigaretta, cone-shaped, known as Noso di Cane or dog’s nose, and round, also known as Carasella.
The Calabrian chili owns a unique blend of fruity, spicy, and smoky notes that will stay on your tongue. The heat and the fruitiness depend on the variety.
The taste and the heat of the Sigaretta can be compared to fresh cayenne peppers.
Its wide use as an ingredient makes it a really useful pepper. If you’ve never had a Calabrian chili before, you’re in for a real treat.
These peppers are small, but they pack a lot of heat. They’re usually red or green, and they have a slightly fruity flavor that makes them perfect for sauces, pizza, and other Italian dishes.
Often, you can find the chilis ground into a paste which is then completed with vinegar, oil, and spices.
They are also dried and made into crushed chile flakes or powder, so no further preparation is needed.
If you like your food hot, you’ll love Calabrian chilis.
Pequin peppers
| Other Names | Piquín |
| Scoville heat units | 30,000 to 60,000 |
| Taste | citrusy, smoky, and nutty |
| Pepper size | 0.5 to 1 inch long |
Pequin peppers are native to Tabasco, Mexico, where they’re frequently used in salsa or as a flavor enhancer for many dishes. They are also popular in Tex-Mex cuisine.
The name Pequin is said to be derived from the Spanish term pequeño, which means small.
Pequin peppers are small but very hot, and they’re often used in pickling, salsas, sauces, and types of vinegar.
Beyond their heat, they’re also characterized as nutty and citrusy in flavor. They are small red-orange fruits that measure between half and one inch long with pointed tips at the end.
Pequin peppers are highly prized in Mexico, and their price frequently exceeds ten times that of other peppers.
The higher value results from low seed germination and disease susceptibility.
Cayenne peppers
| Other Names | Finger chile |
| Scoville heat units | 30,000 to 50,000 |
| Taste | neutral, peppery flavor |
| Pepper size | 4 to 6 inches long |
Cayenne peppers are used as a spice and food additive. They are, on average, 6 times hotter than jalapeño peppers.
The origin of the word cayenne is disputed. According to Brazilians, it was derived from the term kyynha, which means capsicum in the dead language Old Tupi.
Cultivated for at least 5,000 years by people in Central and South America, they were used as both food and medicine.
Cayenne is known for its medicinal properties. It stimulates circulation and digestion, improves metabolism, helps relieve congestion from coughs or colds–and even helps reduce fevers
This hot red chile is probably most known to you in its dry form, which is commonly used in many kitchens.
Cayenne pepper is the major component of chili powder, which is a combination of spices.
Their flavor is similar to that of other varieties but their heat is mainly concentrated in the veins and seeds.
This makes cayenne peppers perfect for adding spicy flavor without overwhelming the dish with too much heat.
Rocoto peppers
| Other Names | Hairy pepper |
| Scoville heat units | 30,000 to 100,000 |
| Taste | grassy and fresh |
| Pepper size | 2 to 3 inches long |
The rocoto pepper plants are native to Peru and found in the Andean highlands.
They grow best at elevations of around 3000 feet or more, where they can get very cold in the wintertime.
Rocoto peppers are said to have possibly been domesticated for thousands of years.
These hefty peppers might be mistaken for bell peppers but have a comparable spice level to habanero peppers.
They come in orange, red, and yellow hues and are studded with black seeds.
Because rocoto peppers have a lot of crunchy flesh, they’re popular in salsas.
They should be picked while they’re still firm to avoid over-ripening which causes them to lose their distinctive flavor profile.
The rocoto can be roasted to enhance the flavor. They should be roasted in an oven after they have been prepared.
You can also fry them in oil for about 5 minutes on medium heat until the skin starts to blister and get’s golden brown.
Bird’s Eye chilis
| Other Names | Thai chile |
| Scoville heat units | 50,000 to 100,000 |
| Taste | fruity, peppery taste and good heat |
| Pepper size | about 0.5 inch long |
The tiny Bird’s Eye chili originated in Cambodia, Vietnam, Thailand, the Philippines, and surrounding nations, but it can now be found throughout the world.
These tiny red chiles, which are popular in Asian cuisine and are quite hot for their size, are overlooked by many.
Bird’s Eye pepper has in the past been used as a folk medicine for arthritis, toothache, rheumatism, and bloating.
They have been probably named Bird’s Eye chili because they resemble tiny, round peas and are dispersed by birds that aren’t affected by the peppers’ spiciness.
The Bird’s Eye chilis are generally red at maturity, but may also be yellow, purple, or black.
The mature Bird’s Eyes are typically red, although they can also be yellow, purple, or black.
Bird’s Eye chili can be found fresh or dried and come in a variety of flavor profiles. While they are undeniably spicy, they’re also fruity if you can handle the heat.
Thai, Vietnamese, and Korean cooks use them in sambals, marinades, stir-fries, soups, sauces, and salads.
Piri-Piri peppers
| Other Names | Peri-peri, Pili-Pili, African Bird’s Eye |
| Scoville heat units | 50,000 to 175,000 |
| Taste | mild, fresh, and somehow herbal |
| Pepper size | 1 to 2 inches long |
When most people think of peppers, they typically think of bell peppers. However, there are many different types of peppers, from mild to spicy.
One of the spicier peppers is the Peri-Peri pepper.
The Peri-Peri pepper was first brought to Africa by Portuguese explorers in Portugal’s former African territories, particularly Mozambique and its neighboring regions with South Africa.
They began to spread across Africa as a low-growing, dense bush with short, pointy, thin leaves and tiny potently hot berries after flourishing in the fierce heat.
The pepper was also given a new Swahili name, pili pili, which means pepper. This developed into Peri-Peri or Piri-Piri.
Then they got carried to different domains and are now found throughout the world.
These peppers are very spicy and have a rich, smoky undertow of char-baked fruits that comes along a good burn. They have a bright red color when mature.
The small yet powerful peppers from Portugal are well-known for the fiery, acidic African hot sauce they’re used for and their typical use in African and Portuguese cuisine.
Habanero peppers
| Other Names | – |
| Scoville heat units | 100,000 to 350,000 |
| Taste | spicy and subtle smoky taste |
| Pepper size | 1 to 2 inches long |
Habanero peppers are some of the hottest peppers in the world. They are about 30 to 40 times hotter than a jalapeño pepper.
The habanero pepper has its origins in the Amazon rainforest and it became popular when it spread to Mexico.
Today, the biggest producer is Yucatan, where it continues to play an important role in many regional cuisines.
They’re widespread in Mexico’s Yucatan Area, as well as the Caribbean.
These tiny orange chili peppers are highly spicy, but they’re also very aromatic, with a floral scent that makes them ideal for hot sauces and salsas.
They are also used in cooking to add heat and flavor to dishes.
Habanero peppers are extremely hot and should be handled with care especially when cooking.
The oils from this chili can cause skin irritation, nausea, and circulatory problems if ingested in large amounts.
Scotch bonnet peppers
| Other Names | Bonney pepper, Caribbean red pepper |
| Scoville heat units | 100,000 to 350,000 |
| Taste | sweet, fruity taste with good heat |
| Pepper size | 1 to 1.5 inches long |
Although it appears to be similar, the Scotch bonnet is not to be mistaken with the habanero.
Scotch bonnet peppers are spicy but have a sweeter flavor and a different stout form.
It is similar to habanero peppers, about 30 to 40 times hotter than a jalapeño pepper.
It’s popular in Caribbean cuisine and important to jerk dishes. The Scotch bonnet got its name from the Scottish hat that it looks like.
It ripens from green to yellow to scarlet red, with some types maturing to orange, yellow, peach, or even chocolate brown.
They can be found all over the Carribien area, Central America, and other tropical climates.
They are typically used for pepper sauces, jerk dishes, rice and beans, beef patties, and many more Carribien dishes as well as Maldivian cuisine.
Extremely hot peppers
Extremely hot peppers are those that have a Scoville heat unit rating of more than 1,000,000.
They are extremely spicy and can cause intense burning sensations in your mouth. They can as well lead to health problems like hallucinations and even pancreatitis.
These peppers are not for the faint of heart! So don’t eat them unless you know you can handle it and it’s best to get yourself a person that could help if things are going crazy!
Here are the most common extremely hot peppers.
Ghost peppers
Ghost peppers are extremely hot peppers that are sometimes used in spicy dishes or competitions.
The ghost pepper is 120 times more intense than a jalapeño and 20 times more intense than Tabasco sauce.
It’s indigenous to Northeastern India and can be used in curry dishes, pickles, as well as chutneys.
Despite their intense heat, ghost peppers are becoming more and more popular in the culinary world.
The Ghost pepper has a long-lasting punch, but the spiciness takes some time to arrive.
They’re a great way to add some extra spice to your food, and they can also be used in cocktails and desserts. Nevertheless, they should be used carefully.
In 2007, it was certified by Guinness World Records as the world’s hottest pepper.
If you’re looking to add a lot of heat to your next meal, be sure to give ghost peppers a try!
Komodo Dragon peppers
Komodo dragon peppers are incredibly hot, comparable to ghost peppers.
The flavor starts out with a delicious fruitiness but is then followed by the ridiculous fire-breathing heat of the Komodo dragon.
The pepper gets its name from the Komodo dragon, the largest lizard in the world. The pepper is small and squat with thick red skin and a wrinkly, glossy surface.
It grows to about 2 inches in length and is slim. They have a pleasant taste until their heat kicks in, at which time you may wish you hadn’t eaten it.
Similar to the Ghost pepper, the heat needs some time to build up but once it’s there, it will stay a long time.
As this is a hot pepper for intense eaters, it’s simply too crazy to consume without being used to extremely hot peppers, its usages are typically in a diluted form or only small pieces.
It is an excellent super-hot pepper for extremely spicy sauces and salsas. Be careful how much you are using because one Komodo Dragon pepper can be used to heat many pots of chili.
Carolina Reaper
One type of pepper that has recently become popular is called Carolina Reaper peppers.
The name Carolina Reaper comes from Ed Currie the founder of the PuckerButt Pepper Company. He developed this variety by crossing a pepper he got from a doctor in Pakistan with peppers he got from St. Vincent Island.
There have been people eating these peppers without any preparation and hyperventilating within minutes because they were not able to handle such heat.
When you compare its heat level with hot sauces like Tabasco sauce, it’s about 40 times hotter!
The Carolina Reaper is not only hotter than the Komodo dragon pepper, it’s very close to tasting like pepper spray.
Because of its tremendous heat, this pepper isn’t widely available.
Dragon’s Breath
Is it true or false that the Dragon’s Breath is the world’s hottest pepper? It’s also one of the tiniest. They contain so much heat in such a little space that they’re not sold commercially and aren’t recommended for consumption.
The plant was created as part of a study of special plant food and the use of its essential oil as a skin anesthetic.
The Dragon’s Breath pepper later got cultivated by a welsh farmer and the welsh dragon was the reason why it is called Dragon’s Breath!
Some people say Dragon’s Breath pepper got its name from the fact that it produces such intense heat when eaten that you can feel your breath coming out like fire!
Please keep in mind that no official testing laboratory has verified its claim to be 2,480,000 Scoville.
