Feeling the heat: A guide to types of peppers

Peppers are a versatile ingredient used in many cuisines around the world. From sweet bell peppers to spicy habaneros, there are dozens of varieties to choose from. Here are some popular types of peppers and their exciting flavor profiles.

What are peppers?

Peppers are a type of fruit from the Solanaceae family, aka the nightshade family, of plants. They are commonly used in cuisines all around the world. While often used as a vegetable in dishes, peppers are botanically classified as a fruit due to the presence of seeds. Peppers come in various shapes, sizes, colors and flavors, with varying heat levels. From the mild and sweet bell pepper to the ultra-spicy ghost pepper, there is a pepper to suit every taste and culinary application.

The Scoville Scale

The Scoville scale is a measure of the spiciness of a pepper. It was developed by American pharmacist Wilbur Scoville in 1912 and is based on the amount of capsaicin, the compound that gives peppers their heat, in a pepper. The scale ranges from 0 for mild peppers to over 2 million Scoville units for extremely hot peppers. Bell peppers, for example, have a Scoville rating of 0, while jalapeno peppers can range from 2,500 to 8,000 Scoville units. The world’s hottest pepper, the Carolina Reaper, measures over 2 million Scoville units. The Scoville scale is important for understanding peppers’ heat levels and creating hot sauces, salsas, and other spicy dishes with just the right amount of kick.

Types of peppers

Here are some popular pepper types from around the world, ranging from mild to scorching hot.

Jalapeño peppers

Jalapeño peppers are mild to medium heat peppers often used in Mexican cuisine. These peppers have a vibrant bright green color and a slightly spicy, grassy flavor. They are commonly used in salsa and guacamole and as a topping for nachos or tacos.

“I absolutely love spicy food and my go-to pepper is a jalapeño. We have them in the fridge at all times. I de-seed, devein, and sauté them for an easy side dish, include them in stir-fries, add them to salsas, blend them into vinaigrettes, and thinly slice them to garnish of all sorts of dishes.” — Gen La Rocca, Two Cloves Kitchen

Aji chiles

Aji chiles are medium heat peppers commonly used in South American cuisine. These chiles have a bright yellow or orange color and a fruity, citrusy flavor. Aji chiles are often used in ceviche, sauces, stews and marinades.

Cayenne peppers

Cayenne peppers are medium-hot peppers often used in dishes to add an acute dose of heat. They have a bright red color and a heat level that ranges from 30,000 to 50,000 Scoville units. Cayenne peppers are commonly used in hot sauces and Cajun cuisine.

Thai chiles

Thai chiles, also known as bird’s eye chiles, are small, potent peppers commonly used in Thai cuisine. These peppers have a bright red color and a heat level ranging from 50,000 to 100,000 Scoville units. Thai chiles are often used in curries, stir-fries, and as a condiment for noodle dishes.

“My family loves spicy food so we use a lot of peppers. We have a few prolific serrano bushes that have been producing bountiful harvests for years, so we use those a lot, especially for Mexican food. I love Thai chile peppers for Southeast Asian cooking — they’re hot but also have great fruity flavor.” — Robin Donovan, All Ways Delicious

Guajillo chiles

Guajillo chiles are mild to medium heat peppers commonly used in Mexican cuisine. These peppers have a dark red color and a slightly smoky, earthy flavor. Guajillo chiles are often used to make Guajillo sauce, a popular sauce used as dip, topping or enchilada sauce.

Rocoto chiles

Rocoto chiles are medium-heat peppers commonly used in Peruvian cuisine. These peppers have a bright red or yellow color and a slightly sweet, fruity flavor. Rocoto chiles are often used in sauces and stews and as a topping for potato dishes.

Habanero peppers

Habanero peppers are one of the hottest types, with a heat level ranging from 100,000 to 350,000 Scoville units. These peppers are commonly used in Caribbean cuisine and have a fruity, floral flavor that pairs well with tropical fruits and citrus. Here’s when to pick habaneros.

“We LOVE peppers at our house because we can grow them indoors right through our Arctic winters. Habanero and Jalapeno peppers do well in pots under grow lights and add flavor and vitamin C to our Mexican dishes. My husband says banana peppers are easy to grow indoors too and add amazing flavor to his Bloody Marys (but we call them Caesars in Canada.).” — Sarita Harbour — An Off Grid Life

Poblano peppers

Poblano peppers are large, mild peppers commonly used in Mexican cuisine. They have a dark green color and a slightly smoky, earthy flavor. Poblano peppers are often used in chiles rellenos and mole sauce dishes.

Anaheim peppers

Anaheim peppers are mild peppers that are commonly used in Southwestern cuisine. These peppers have a long, narrow shape and a light, bright green color. They have a slightly sweet, earthy flavor and are often used in dishes such as chile verde and enchiladas.

Peri peri chiles

Peri peri chiles are medium-hot peppers commonly used in African cuisine. These peppers have a bright red color and a heat level ranging from 50,000 to 175,000 Scoville units. Peri peri chiles are often used to make peri peri sauce, a popular hot sauce and marinade, or peri peri chile paste.

Serrano peppers

Serrano peppers are mild to medium heat peppers commonly used in Mexican cuisine. They are a notch above the heat level of jalapenos. These peppers have a bright green color and a slightly spicy, grassy flavor. They are often used in salsas and guacamole.

Bell peppers

Bell peppers are popular mild, sweet peppers that come in various colors, including green, red, yellow and orange. They do not have a kick and instead add a subtle fruity, grassy flavor to dishes. They are a great addition to salads, stir-fries, and other dishes. They can also be roasted, stuffed or grilled to add an extra layer of flavor.

“Sweet mini peppers are my go-to choice for a quick afternoon snack option. These little peppers are so versatile and are delicious whether eaten alone, paired with a dip, or even sliced in half, filled with cream cheese, and topped with Everything Bagel Seasoning.” — Sara Nelson, Real Balanced

Anaheim peppers

Anaheim peppers are mild peppers that are commonly used in Southwestern cuisine. These peppers have a long, narrow shape and a light, bright green color. They have a slightly sweet, earthy flavor and are often used in dishes such as chile verde and enchiladas.

Cherry peppers

Cherry peppers are mild peppers often used as a garnish or in pickling. These peppers have a bright red color and a mild, sweet flavor. They are commonly used in antipasti platters and as a topping for sandwiches.

Scotch bonnet peppers

Scotch bonnet peppers are medium-hot peppers commonly used in Caribbean cuisine. They are closely related to habanero peppers. These peppers come in shades of orange, red, yellow and light green and have a heat level ranging from 100,000 to 350,000 Scoville units. Scotch bonnet peppers are often used in jerk seasoning and hot sauces.

Ghost peppers

Ghost peppers are one of the hottest pepper types, with a heat level ranging from 800,000 to 1,000,000 Scoville units. These peppers have a distinct, wrinkled exterior and, while potent, still maintain a somewhat fruity, sweet flavor. Ghost peppers are often used in hot sauces and as a seasoning for meat dishes.

Kristen Wood is a photographer, writer, and creator of the food blog MOON and spoon and yum. She is also the author of Vegetarian Family Cookbook, Fermented Hot Sauce Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various online and print publications, including Elle, Martha Stewart, Yoga Journal, and more.