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There are many varieties of chili peppers that often have different names depending on the region. Plus, new variations are always being worked on. Just the number of Habanero varieties there are out there is insane. Below is the BIG list (although never complete), that includes Scoville rating, along with a pic of each pepper. I am always working on adding more peppers, so check back often!

If your favorite pepper is missing, or you have a pepper your are trying to identify, please send us a message about it. Our Facebook page has also been a great place to post pics of peppers you are trying to find out about, since many of our FB fans can also help out.

These are listed in order from the 'hottest' to 'no heat'. This list is more about hot peppers, so many of the sweet pepper varieties are not included.
Carolina Reaper
Carolina Reaper
1,569,383 - 2,200,000 Scoville Units. Capsicum Chinense.
As of November 14, 2013, Guinness World Records stated that its’ Smokin' Ed's Carolina Reaper® is officially the world’s hottest chili pepper. Originally named the "HP22B", bred by cultivator Ed Currie, who runs PuckerButt Pepper Company in Fort Mill, South Carolina. The original cross was a red naga pepper and a Red Savina pepper. It is, as of right now, the world's hottest hybrid pepper.
Photo By Dale Thurber (Own work) [CC-BY-SA-3.0], via Wikimedia Commons
Trinidad Moruga Scorpion
Trinidad Moruga Scorpion
1,200,000 - 2,000,000 Scoville Units. Capsicum Chinense.
The New Mexico State University's Chili Pepper Institute identified the Trinidad Moruga Scorpion as the newest hottest chili pepper in the world as of February 2012. However the Trinidad Moruga Scorpion has not been certified as the hottest pepper by the Guinness Book of World Records. Leaving out the heat, the Moruga Scorpion has a tender fruit like flavor, which makes it a deadly sweet-hot combination.
Photo By Hankwang (Own work) [CC-BY-SA-3.0], via Wikimedia Commons
Trinidad Scorpion Butch T
Trinidad Scorpion "Butch T" Pepper
1,463,700 Scoville Units. Capsicum Chinense.
The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger. The Trinidad Scorpion Butch T variety pepper was formerly ranked as the hottest pepper in the world, but lost that tile to the Trinidad Moruga Scorpion as of February 2012. It was propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory.
Photo By Vicary Archangel (Own work) [CC-BY-SA-3.0], via Wikimedia Commons
7 Pod Douglah
7 Pod Douglah (7 Pot Douglah, Trinidad Douglah, Chocolate 7 Pod/Pot, Brown 7 Pod)
923,000 - 1,853,396 Scoville Units. Capsicum Chinense.
From Trinidad comes the 7-Pod (or 7 Pot). It’s said that 1 pod will spice seven pots of stew. It is a rare and extremely hot chili. The Douglah is characterized by a dark brown/deep purple skin with many “pimples” over the surface. The pepper starts out green and matures to the dark color unique to the Douglah.
Naga Viper
Naga Viper
1,382,118 Scoville Units. Capsicum Chinense.
The Naga Viper was created in England by chilli farmer Gerald Fowler of The Chilli Pepper Company, based in Cark, Cumbria. It was briefly the "World's Hottest Chilli" in 2011 according to the Guinness World Records. It is an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world's hottest peppers). Due to its hybrid nature, it is unable to produce offspring exactly like the parent.
Infinity Chili Pepper
Infinity Chilli Pepper
1,176,182 Scoville Units. Capsicum Chinense.
The Infinity Chilli pepper is a chili pepper created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire. It held the World Record for the world’s hottest chili pepper for two weeks in 2011, before it was ousted by the Naga Viper chili.
Spanish Naga
Gibralta / Spanish Naga Chili Pepper
1,086,844 Scoville Units. Capsicum Chinense.
The Gibralta Naga, or Spanish Naga, is grown in Spain, but was developed in the UK from Indian chili peppers. It beat out the Bhut Jolokia for hottest pepper, but was soon overtaken.
Trinidad 7 Pot
Trinidad 7 Pot/Pod
Over 1,000,000 Scoville Units. Capsicum Chinense.
In Caribbean regions it is also known as 7 pot as one pod is said to provide enough heat to spice up 7 pots of stew. Pods are habenaro like in there shape but have the characteristic 'pimpling' as found on other fearsome varieties. This pepper is now seen in various colors - red, yellow, brown (see Chocolate 7 pot above), white and burgundy.
Trinidad 7 Pot Primo
Trinidad 7 Pot/Pod Primo
1,000,000 Scoville Units. Capsicum Chinense.
Created by Troy Primeaux, a horticulturist from Louisiana. He began crossing the Naga Morich and Trinidad 7 Pot seeds around 2005 and has since grown them out for 6 generations. The 7 Pot Primo can get very lumpy and distorted and even grow a skinny little tail. Like other 7 Pots it has a fruity/floral flavor and is extremely hot.
Bhut Jolokia
Bhut Jolokia, Naga Jolokia or The Ghost Pepper
800,000 - 1,041,427 Scoville Units.
Interspecies hybrid of
Capsicum chinense and Capsicum frutescens.
Also known as naga jolokia, naga morich, bih jolokia, u-morok, ghost pepper, ghost chili pepper, red naga chilli, and ghost chilli. The Bhut Jolokia is cultivated in the Nagaland and Assam region of northeastern India and parts of neighboring Bangladesh. Previously recognized by Guinness World Records as the hottest pepper in the world. Ripe peppers measure 2.5 to 3.3 inches long with a red, yellow, orange, white, purple or chocolate color.
Photo By Asit K. ghosh Thaumaturgist (Own work) [CC-BY-SA-3.0 or GFDL], via Wikimedia Commons
Bhut Jolokia Chocolate
Bhut Jolokia Chocolate
800,000 - 1,001,304 Scoville Units.
Interspecies hybrid of Capsicum chinense and Capsicum frutescens.
The Bhut Jolokia Chocolate is a rare, natural variant of the Bhut Jolokia Red. It has all the characteristics of the Bhut Jolokia Red, but is much sweeter and delicious, but still deadly hot.
Photo By PepperParadise (Own work) [CC-BY-SA-3.0], via Wikimedia Commons
Trinidad Scorpion CARDI
Trinidad Scorpion CARDI
800,000 - 1,000,000 Scoville Units. Capsicum chinense.
The Trinidad Scorpion is a rare and extremely hot pepper which originates from Trinidad. The chili pods color from green to golden yellow during ripening. The pods are bigger, longer and thicker than the 'regular' Trinidad Scorpion. CARDI (Caribbean Agricultural Research and Development Institute) in Trinidad and Tobago plays a key role in the development of the Caribbean regional hot pepper industry.
Dorset Naga
Naga Morich (also known as the Dorset Naga Pepper)
1,000,000 - 1,500,000 Scoville Units. Capsicum chinense.
A chili pepper native to North East India and the Sylhet region of Bangladesh. The Naga Morich chilli is extremely hot, but has a flavor that is quite unique. Like the Bhut Jolokia (Ghost Pepper), it has a sweet and slightly tart flavor, followed by slight undertones of woody, smoky flavors. The chili is traditionally used green by the Bangladeshis, often eaten raw as a side dish.
Photo By Luciano Roth Coelho [GFDL or CC-BY-SA-3.0], via Wikimedia Commons
Chocolate Habanero
Chocolate Habanero (Jamaican Hot Chocolate)
425,000 - 577,000 Scoville Units. Capsicum chinense.
There are several different names for these chilies: black Congo, dark habanero, Jamaican hot chocolate, black habanero, Senegal hot chocolate, and Cuban habanero just to name a few. The pods of chocolates tend to be slightly larger than your typical habanero pepper and have a unique, rich, smoky flavor. The 2" fruits ripen from an emerald green to a gorgeous chocolate brown. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.
Photo By User:Carstor (Own work) [CC-BY-SA-2.5], via Wikimedia Commons
Caribbean Red Habanero
Caribbean Red Habanero
300,000 - 475,000 Scoville Units. Capsicum chinense.
Originating from the Yucutan Peninsula in Mexico, this pepper variety is twice as hot as a standard Habanero Chile and over 80 times hotter than an Jalapeño Pepper. The slightly wrinkled chiles are approximately 1 inch wide by 1.5 inches long and are similar in shape to the Habanero. The chiles ripen from lime green to a brilliant red.
Photo By T.Voekler (Own work) [CC-BY-SA-3.0], via Wikimedia Commons
Devils Tongue Red
Devil
Devil
Devil's Tongue Red
250,000 - 500,000 Scoville Units. Capsicum chinense.
The original Devil's Tongue is a Yellow variety developed by an Amish farmer in Pennsylvania. Later on a red variety emerged. It has a higher heat level than it's yellow relative and a totally different flavor. Pods also get wider and larger with a thicker skin. Like the fatalii red this chile came from it's yellow relative. So sometimes will produce yellow pods and even chocolate pods. Pods mature from light green to dark red and can get up to 3 inches long.
Red Savina Habanero
Red Savina Habanero
200,000 - 577,000 Scoville Units. Capsicum chinense.
The Red Savina pepper is a cultivar of the habanero chili, which has been selectively bred to produce hotter, heavier, and larger fruit. Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero.
Yucatan White Habanero
Yucatan White Habanero
200,000 - 500,000 Scoville Units. Capsicum chinense.
These peppers are shaped like jelly beans and mature from green to white. They are from Mexico, presumably the Yucatan Peninsula, where they get their name, and they add authentic Mexican flavor to salsas, hot sauces, and any other dish you can think of. The heat level is close to the former world record holder Red Savina Habanero and hotter and more flavorful than it's relative in Peru.
TigerPaw-NR Habanero
TigerPaw-NR Habanero
265,000 - 328,000 Scoville Units. Capsicum chinense.
Developed in Charleston, South Carolina by ARS (Agricultural Research Service) scientists, the TigerPaw-NR is an extra-hot bright orange habanero variety. It is highly resistant to many species of root-knot nematodes. It does pack quite a punch compared to a regular habanero.
Photo By Stephen Ausmus [Public domain], via Wikimedia Commons
Devils Tongue Yellow
Devil's Tongue Yellow
125,000 - 325,000 Scoville Units. Capsicum chinense.
The Devil's Tongue is a chile developed by an Amish farmer in Pennsylvania during the 1990’s. Similar to size, color and shape of Fatalii. But skin is smoother and chile is smaller. Their bright yellow wrinkly pods make Devil’s Tongue peppers easy to spot when ripe.
Fatalii
Fatalii
125,000 - 325,000 Scoville Units. Capsicum chinense.
The Fatalii is a chili pepper that originated in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparable to the standard habanero.
Habenero Orange
Habanero Pepper
100,000 - 350,000 Scoville Units. Capsicum chinense.
The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types.
Photo By André Karwath aka Aka (Own work) [CC-BY-SA-2.5], via Wikimedia Commons
Peruvian White Habanero
Peruvian White Habenero
100,000 - 350,000 Scoville Units. Capsicum chinense.
This creamy-white fruit is a favorite for its smoky taste and extreme heat. Pods measure approximately 2 inches long by 3/4 of an inch in diameter. An ornamental and unique pepper. The plant grows to around 18 inches tall and will grow happily outside over the summer in pots, or planted into the garden.
Jamaican Hot Peppers
Scotch Bonnet (Jamaican Hot Pepper)
100,000 - 350,000 Scoville Units. Capsicum chinense.
Scotch Bonnet’s are brightly colored chile peppers; these Jamaican hot chiles are typically red or yellow when fully ripe. They can be eaten fresh by those seeking a high from the fiery burn and are also great for pickling, garnishes, sauces and jerk rubs. The Scotch Bonnet is also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. It is named for its resemblance to a Tam o'shanter hat. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused.
Photo ©Cary Rubin https://www.flickr.com/photos/rubinbrosproduce/4479902721/
Madame Jeanette
Madame Jeanette (Surinam Yellow or Red)
225,000 Scoville Units. Capsicum chinense.
This pepper is originally from Suriname, a country on the northeastern Atlantic coast of South America. Its flavor is described as "fruity", with hints of mango and pineapple. The Madam Jeanette is also known as the "Suriname Yellow" and it may be related to the "Suriname Red". It is often confused with the yellow Adjuma, which is less elongated and said to be more spicy but less flavorful. Madame Jeanette is used in almost all facets of Surinamese cuisine. The plant is very prolific. It has a relatively compact growth and dislikes cool sites. It will also grow indoors.
Photo By Hankwang (Own work) [CC-BY-SA-3.0], via Wikimedia Commons
Datil
Datil
100,000 - 300,000 Scoville Units. Capsicum chinense.
Datils are similar in strength to habaneros but have a sweeter, fruitier flavor. Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Although local lore suggests datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, it is more likely they were brought from Chile around 1880 by a jelly maker named S. B. Valls. Datil peppers are used by the Minorcan community in many recipes.
Carolina Cayenne
Carolina Cayenne
100,000 - 125,000 Scoville Units. Capsicum annuum.
Pre-Columbian in origin and named after the Cayenne River in French Guyana, it owes it spread around the world to Portugal whose traders carried it around the world in the 15th & 16th centuries. Similar in appearance to the original cayenne, this variety is twice as hot. A mature Carolina Cayenne will be over five inches in length and about an inch in width.
Photo by Maja Dumat Creative Commons License BY 2.0
Bahamian Chili Pepper
Bahamian Chili Pepper
95,000 - 110,000 Scoville Units. Capsicum annuum.
The Bahamian pepper originates from the Bahamas. This small, round pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange, green and red.
Photo by ©twiggybuds, 2009. http://davesgarden.com/members/twiggybuds
Tabiche Chili Pepper
Tabiche Chili Pepper
85,000 - 115,000 Scoville Units. Capsicum annuum.
The Tabiche pepper originated in India and is now grown worldwide. It has the shape of narrow teardrop with a sharp point. The skin of the pepper is extremely thin and wrinkled. The color may vary dependent upon the region it is grown in, from a pale yellow to a brilliant red with a high gloss coating. It is typically sold dried.
Charleston Hot
Charleston Hot Chili Pepper
70,000 - 100,000 Scoville Units. Capsicum annuum.
Similar to the Carolina Cayenne, the Charleston Hot is a variety of Cayenne created by the U.S. Department of Agriculture in South Carolina. Although it was not bred for its heat, it is much hotter than a regular cayenne, which averages about 30,000 Scovilles. It is almost as hot as a habanero but with a great cayenne flavor.
Malagueta
Malagueta Chilli Pepper (Piri Piri)
60,000 - 100,000 Scoville Units. Capsicum frutescens.
The Malagueta pepper is a type of chili used in Brazil, Portugal and Mozambique. It is a small, tapered, green pepper that turns red as it matures at about 5 cm. It goes by many other names. Malaguetinha refers to smaller versions of these peppers (younger peppers), and is common in Brazil. In Mozambique and Portugal, the same small pepper goes by Piri Piri, the Swahili word for 'pepper pepper'. The larger ones are called malaguetão in Brazil and malagueta in Portugal. They are not different varieties, just peppers of different maturities from the same plant. The malagueta chile is often confused with melegueta pepper (spelled "mele"), also known as "grains of paradise", a cardamom-like West African spice.
Photo By Alex Popovkin, Bahia, Brazil [CC-BY-2.0], via Wikimedia Commons
Diablo Grande
Diablo Grande Chili Pepper
60,000 - 100,000 Scoville Units. Capsicum annuum.
The Diablo Grande comes from the same group that includes jalapeños, poblanos, cayenne, and Serrano peppers. The fruits of this chile start out yellow-green and ripen to red, with a narrow crescent-shape and somewhat thick flesh. They may be harvested while green or red.
NewMexXX
NuMex XX Hot Chili Pepper
60,000 - 70,000 Scoville Units. Capsicum annuum.
The chiles are slim with thin walls and smooth skin, and grow to 3-5 inches.
Rocoto
Rocoto Orange or Red Chili Pepper (Ají Rocoto, Manzano, Locoto)
30,000 - 250,000 Scoville Units. Capsicum pubescens.
The Rocoto Pepper has thick walls, resembles a miniature bell pepper, but can be very hot. Also known as 'Manzano' in Peru, meaning apple due the shape of the fruit. It is also called Locoto in Bolivia, Chilli Peron, Chilli Caballo and Chilli Ciruelo. This chili pepper is normally found in South America. It is among the oldest of domesticated chili peppers and has been cultivated in Bolivia and Peru for thousands of years. The most distinguishing feature of these peppers are their black seeds. They can be found stuffed with a delicious ground beef mixture as "Rocoto Relleno", simply grounded to use as a spice in soups and sauces, as paste or on the table of nearly every restaurant made into a powerful hot sauce used by Peruvians on virtually any food.
Chiltepin
Tepin (Chiltepin, Bird's Eye, Bird Pepper)
50,000 - 100,000 Scoville Units. Capsicum annuum.
The Tepin is native to southern North America and northern South America. Common names include chiltepin, chiltepe, and chile tepin, as well as turkey, bird’s eye, or simply bird peppers, due to their consumption and spread by wild birds. Some chile enthusiasts argue that the tepin can potentially be hotter than the habanero or red savina, supported with the numbers reported from Craig Dremann's Pepper Hotness Test scores. However, since this pepper is harvested from wild stands in the Mexican desert, the heat level of the fruit can vary greatly from year to year. While the heat is intense, it is not very enduring.
Thai Peppers
Thai Chili Pepper (Bird's Eye Chili, Bird's Chili, Peri-Peri, Thai Hot)
50,000 - 100,000 Scoville Units. Capsicum annuum.
There is no single "Thai chili pepper" though most candidates for the title are small in size and high in heat. There are at least 79 separate varieties of chili that have appeared from three species in Thailand. These little peppers are about an inch long and very hot. Green ones are not ripe, and red are ripe, but you eat either one and mix them together for color. Bird's eye chili is a chili pepper commonly found in Southeast Asia. In the northern parts of Malaysia, this chili is known as cabai burung or bird chili, as birds eat this variety of chili. In the Philippines, it is called labuyo. it is also found in rural areas of Sri Lanka, where it is used as a substitute for green chilie
Thai Dragon Pepper
Thai Dragon Pepper (Thai Volcano Pepper)
50,000 to 100,000 Scoville Units. Capsicum annuum.
Thai dragon peppers are small, hot peppers, often used in Asian cuisine. The peppers grow to 3 to 4 inches long and start out green and mature to a bright. They grow on a short, bushy plant, giving rise to clusters of upright peppers. They are often used indoors or along garden borders outdoors because of their decorative appeal. The plants are incredibly prolific and have a strong, well-branched habit to support the heavy fruit set. Each plant can produce up to 200 chiles.
Thai Super Chili
Thai Super Chili
50,000 Scoville Units. Capsicum annuum.
A long, skinny pepper, intense heat with intense flavor makes this pepper a favorite in many Asian dishes. Great flavor when red or dried. The pods grow upright 2 to 3 inches and mature from light green to red.
Tien Tsin
Tien Tsin Pepper
50,000 - 75,000 Scoville Units. Capsicum annuum.
Tien Tsin Chinese red chile peppers are named after the province of China in which they are harvested. Pronounced "tea-in sin". Tien Tsin chile peppers are also known as Chinese Red Peppers or tianjin peppers. These chiles are most popular when used in Asian cooking, especially in the Hunan or Szechwan styles.
Yatsufusa Pepper
Yatsufusa Chili Pepper
40,000 - 75,000 Scoville Units. Capsicum annuum.
The hot specialty pepper Yatsufusa originated in Japan and is also known as "chilies Japones”. Although Japan uses fewer chiles than other Asian countries, the Yatsufusa pepper is a popular condiment in Japanese cuisine. The young, green peppers are used when mild heat is needed for the dish. The mature peppers are hotter and typically used dried.
Pequin Peppers
Pequin Pepper
40,000 - 60,000 Scoville Units. Capsicum annuum.
Pequin (or Piquin) pepper (pronunciation pee/puh-KEEN) is a hot chile pepper cultivar commonly used as a spice. The popular Cholula brand hot sauce lists pequin peppers and arbol peppers among its ingredients. Pequin has a compact habit growing typically 0.3 - 0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity Pequin peppers have a flavor that is somewhat citrusy with a touch of smokiness.
Photo ©The Visual Sense.
Santaka Pepper
Santaka Chili Pepper
40,000 - 50,000 Scoville Units. Capsicum annuum.
The Santaka Pepper is a hot chili pepper that originates from Japan. It is rather small in size, cone-shaped, measuring about two inches in length and up to an inch in width at maturity. It has a tapered teardrop shape and a vibrant red color. At harvest time, the skin of the fruit is thin and wrinkled.
Super Chili
Super Chili Pepper
40,000 - 50,000 Scoville Units. Capsicum annuum.
These small peppers grow upright in clusters and mature from light green to red, often with shades of orange in between. They are decorative and colorful, great for ornamental use, and are often used as a border in gardens with limited space. Like many other chili peppers, they can be harvested and used at any stage of maturity.
Guntur Sannam
Guntur Sannam Chili Pepper
35,000 - 40,000 Scoville Units. Capsicum annuum.
Guntur Sannam is one of the most famous types of chillies and has a huge demand throughout the world. It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh in India. The province of Andhra Pradesh leads in its production, providing 46% of all chilli produced in India.
Purira Chili
Purira Chili Pepper
30,000 - 100,000 Scoville Units. Capsicum frutescens.
Purira Chile Pepper is an annual plant that grows 16 to 36 inches tall. The chiles grow pointing upwards. The peppers are about 2 inches long with medium thick walls. They ripen first to a yellowish-purple then to an orangey-red. The heat can vary a lot from one plant to another, some can be very hot and they have a fruity taste.
Dundicut
Dundicut Chili Pepper
30,000 - 65,000 Scoville Units. Capsicum annuum.
Dundicut peppers are a variety of small, round, dark red chili peppers grown in Pakistan and are also known in Asia as lal mirth. Sold dried, Dundicuts are similar in size and flavor to Scotch bonnet peppers, but are not as hot. A single crushed pepper will add heat and flavor to a dish for two.
Photo By Rep07 (Own work) [CC0], via Wikimedia Commons
Cayenne Pepper
Cayenne Chile Pepper
30,000 - 50,000 Scoville Units. Capsicum annuum.
The cayenne pepper, also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a hot chili pepper used to flavor dishes. It is also sold whole or crushed as red pepper flakes. Cayenne chiles are generally sold dried. The majority of cayenne chiles are used to make cayenne pepper. The word cayenne seems to come from kian, the name of a pepper among the Tupi Indians in what is now French Guiana and was named after either the Cayenne River or the capital of the country, Cayenne.
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Golden Cayenne Chile Pepper
30,000 - 50,000 Scoville Units. Capsicum annuum.
If you like cayenne peppers, you’re going to love their golden cousin. Although similar to the traditional cayenne chili pepper, there are a few differences. Where traditional cayenne fruits are wrinkled and skinny, golden cayenne peppers tend to be larger with smooth skin. This hot pepper develops beautiful, smooth-skinned golden peppers that add eye appeal to the garden, and gets hotter as it grows larger.
Tabasco Pepper
Tabasco Pepper
30,000 - 50,000 Scoville Units. Capsicum frutescens.
This is the chili pepper used in Tabasco sauce. The peppers are named after the Mexican state of Tabasco. Until recently, all of the peppers used to make Tabasco sauce were grown on Avery Island, Louisiana. While a small portion of the crop is still grown on the island, the bulk of the crop is now grown in Central and South America, where the weather and the availability of more farmland allow a more predictable and larger year-round supply of peppers.
Red Amazon
Red Amazon Chili Pepper
30,000 - 50,000 Scoville Units. Capsicum frutescens.
The Red Amazon is actually a dried Tabasco chile. It is 1 inch long by 1/2 inch wide. The Red Amazon has a light, fiery flavor with hints of celery. This chile is great used whole in soups, salads, and sauces. Alternatively, you can grind this fiery little chile into a powder and use it in place of a typical ground cayenne pepper.
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Ají Omnicolor Pepper
30,000 - 50,000 Scoville Units. Capsicum baccatum.
From Peru, this beautiful ornamental and edible Aji, with 2.5" peppers that ripen from yellow to purple, to orange and finally to red, with various shades along the way. They have a citrusy and fruity flavor. The plant is particularly attractive as the fruits ripen in various stages on the plant, giving a multicolored confetti like appearance.
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Ají Limo Chili Pepper
30,000 - 50,000 Scoville Units. Capsicum baccatum.
One of the most flavorful of the Andean peppers, ‘Aji Límo’ (pronounced ah-hee lee-mo) has survived from pre-Columbian times. Its name means “Lima pepper,” in reference to the Peruvian city. Its distinctive citrus flavor and the bright yellow color of the ripe pods immediately bring to mind the crisp aromas of lemons and limes.
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Ají Amarillo Chili Pepper (dried form is called Ají Mirasol)
30,000 - 50,000 Scoville Units. Capsicum baccatum.
"Aji" means chile pepper in Spanish, and "amarillo" means yellow. Sometimes called the Amarillo Chili. Although they are named yellow chile peppers, their color changes to orange as they mature. It is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and garlic. Common dishes with aji amarillo are the Peruvian stew Aji de Gallina ("Hen Chili"), Huancaina sauce and the Bolivian Fricase Paceno.
Hot Golden Nugget
Golden Nugget (Hot Golden Nugget)
20,000 - 35,000 Scovilles.
These are 1” conical hot peppers, excellent for pickling or drying. They also make beautiful ornamental plants that produce hundreds of golden yellow peppers. The start green, turn a dark purple, and then are ripe when golden yellow. Suitable for containers. I grew these this year, and I really like these peppers. I dried and then ground them up into a powder.
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Jwala Finger Hot Chili Pepper
20,000 - 30,000 Scovilles.
Jwala is the most popular hot pepper grown and used in various spicy foods in India. This variety is also often called as Finger Hot Indian Pepper. The long, slender fruit are wrinkled, and about as long as a finger. They start out light green and then turn red when fully mature.
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Ring-O-Fire Cayenne Chili Pepper (Ring of Fire)
20,000 Scovilles.
It is believed that this Chili originated in Mexico and the fruit is used in its Green (unripe) form as well as red. It as a glossy sheen with a fire engine red color and are about 4 inches long. It is more commonly dried to be used as Chili powder or Chili Flakes.
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Chile de Árbol Chili Pepper
15,000 - 30,000 Scovilles.
The Chile de árbol, Spanish for tree chili, is a small and potent Mexican chili pepper which is also known as bird's beak chile and rat's tail chile. In cooking substitutions, the Chile de árbol pepper can be traded with Cayenne pepper. The peppers are a bright red color when 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.
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Jaloro Pepper (Yellow Jalapeño)
20,000 - 25,000 Scoville Units. Capsicum annuum.
Jaloro was the first yellow jalapeno pepper created by the Texas Agriculture Extension Service in 1992. The fruit starts off a golden yellow, turns orange and finally red. It can be used at any stage. The flavor is that of a jalapeno but with a slight fruit finish.
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Lemon Drop Pepper
15,000 - 30,000 Scovilles.
The Lemon Drop is a hot, citrus like-flavored pepper which is a popular seasoning pepper in Peru, where it is known as Kellu Uchu. It is also known as 'Hot lemon'. The bright yellow, crinkled, cone-shaped fruits are about 2½" long and 1/2" wide and mature from green to yellow. They have fewer seeds than the average pepper.
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Barker's Hot Chili Pepper
15,000 - 30,000 Scovilles.
The Barker’s Hot is an extra-hot chile, the hottest of the Anaheim/New Mexico variety, and it has great flavor. Green fruits ripen to bright red; heat increases as peppers become redder.
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Bolivian Rainbow Chili Pepper
10,000 - 30,000 Scovilles.
Grown for centuries in Bolivia (Central South America), this hot pepper turns from brilliant purple to yellow to red when ripe. Everbearing plants have purple foliage and flowers yielding tiny, pointed fruits. I am unclear if this is also called an Aji de Jardin, as they look identical and have similar heat profiles. If anyone has the answer, let me know!
Serrano
Serrano Pepper
10,000 - 25,000 Scoville Units. Capsicum annuum.
The Serrano Pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Their flavor is crisp, bright, and biting, notably hotter than the jalapeño pepper, and they are typically eaten raw. Serrano peppers are also commonly used in making pico de gallo. Unripe serrano peppers are green, but the color at maturity varies. Common colors are green, red, brown, orange, or yellow. The peppers featured in Sriracha are red Serrano peppers.
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Kung Pao Pepper
10,000 Scovilles.
Long, skinny red pepper similar in appearance to the cayenne. The Kung Pao Pepper is a fairly recently introduced hybrid with excellent mildly hot flavor and is often used in Thai and other Southeast Asian cuisine. Fruits are very long, to 6-9", dark red in color, with thin walls. Plants are fast-growing and vigorous. This medium-hot Asian hybrid Chile Pepper can be used green or red, fresh or dried.
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Aleppo Pepper
10,000 Scovilles.
The Aleppo pepper is used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods which ripen to a burgundy color, then are semi-dried, de-seeded, and crushed or coarsely ground. This Turkish crushed chili has an ancho-like flavor with a little more heat and tartness. Put a jar right on the table and shake on pizza, subs and salads. It is not as hot as conventional crushed red pepper, because it is de-seeded before it is crushed.
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Alma Spicy Paprika Pepper (Hot Apple)
10,000 Scovilles.
Note: There is a milder variety, the Alma Paprika Pepper (or Sweet Apple) at 2,000 scovilles that looks generally the same. A thick-walled cherry type pepper that is perfect for drying and grinding. Fruits start out creamy white, then to orange and are red when fully mature.
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Hidalgo Chili Pepper
6,000 - 60,000 Scovilles.
Similar to the Serrano and just as hot, originally from Mexico and Central America. Plant has fuzzy green stems, fuzzy green leaves, and white flowers. Peppers are hot and turn from dark green to red when mature with a thick, shiny red skin.
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Brazilian Starfish
5,000 - 30,000 Scovilles.
The Brazilian Starfish is a uniquely shaped pepper. This tall plant has a vine like habit and produces good yields of 1 - 2 inch wide starfish-shaped peppers. These crispy, crunchy and fruity peppers perfect for pickling or just eating raw in salad. The white flowers of this plant are also very attractive with the very distinctive greenish-yellow markings.
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Fish Pepper
5,000 - 30,000 Scovilles.
A unique, variegated foliage plant with peppers ripening from green-and-cream through orange with green to brown stripes to solid red. ‘Fish’ peppers are popular for their ornamental qualities and because the 2-foot plants are easy to grow in containers and are perfect for drying into hot chili powder. Peppers are 1-1/2 to 2 inches long with broad shoulders gradually tapering to a point.
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Hinkelhatz Hot Pepper
5,000 - 30,000 Scovilles.
Named by its Pennsylvania Dutch growers, the Hinkelhatz is a rare heirloom pepper which translates to “chicken heart,” a description of its size and shape. The peppers are usually red or yellow, though a very rare orange variant exists. The Hinkelhatz is traditionally used exclusively for pickling. The Pennsylvania Dutch cooked and pureed it to make a pepper vinegar, a condiment often sprinkled on sauerkraut. The pods are covered with tiny bumps and wrinkles and measure 1 1/4 inches in length tapering to a blunt point. The plant is bushlike, small and compact, measuring 1 1/2 to 2 feet tall.
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Shipka's Chili Pepper or Bulgarian Carrot
5,000 - 30,000 Scovilles.
This heirloom pepper was supposedly smuggled out through the iron curtain 20 years ago. This attractive white flowering plant produces glossy orange colored peppers resembling carrots. The peppers are hot and mature from green to yellow and then to orange.
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Aci Sivri Pepper
5,000 - 30,000 Scovilles.
A Turkish heirloom Cayenne pepper. Each plant can produce up to fifty 5" to 9" in long shiny crimson pods which are often curled and twisted. The hotness of each pepper is inconsistent as pods can range from mild to burning hot. The pods start pale green before maturing to red.
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Ho Chi Minh Hot Pepper
5,000 - 30,000 Scovilles.
A very productive cayenne pepper originating in Southeast Asia. Peppers 4–6" long on 3' plants grow like large fingers turning from bright yellow to crimson in late August. Named by Minnesotan, Steven Schwen, he received these peppers in the 1980's from Vietnamese immigrants visiting his farm.
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Peter Pepper
5,000 - 30,000 Scovilles.
The Peter pepper (sometimes referred to as the penis pepper) is an heirloom chili pepper that is best known for its phallic shape. It occurs in red and yellow varieties. The pepper is considered very rare, and its origin is unknown. The pepper is most commonly grown in eastern Texas and Louisiana, although it is grown in Mexico, as well.
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Bishop’s Crown Chili Pepper (Friar's Hat)
5,000 - 30,000 Scovilles.
The Bishop's Crown or Christmas Bell, is a pepper named for its distinct three-sided shape resembling a Bishop's Crown. Although this variety can be found in Barbados, it may be indigenous to South America. Today, it is also found in Europe, possibly brought there from Brazil by the Portuguese sometime in the 18th century. The body of the peppers have mild heat, with the wings being sweet and mild.
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Puya Chili Pepper
5,000 - 8,000 Scovilles.
Red, ripening to black, hot pepper growing to about 4" long. The puya is popular in Mexican cooking and its origin dates back to early Central America. The Puya chile is similar to the Guajillo, but smaller and hotter. It is often used more for its fruity flavor, rather than its flesh, which means it is great pureed, mashed or diced, and then made into a sauce.
Sandia Pepper
Sandia Hot Pepper
5000 - 30000 Scovilles.
Introduced by New Mexico State University in 1956, Sandia plants bear heavy yields of green peppers that ripen to red. Heat increases as fruits redden. Sometimes labeled as NuMex Sandia, this chile-style pepper has medium-thick walls that add a nice crunch to salsa. A favorite for roasting, the peppers are also often dried to create decorative strings, or ristras. It sounds like most of these are fairly mild, but then very once in a while one will be a scorcher.
Photo Copyright © 2014 The Chile Pepper Institute
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Chimayó Chili
4,000 - 6,000 Scovilles.
The Chimayó chili in an interesting one. Unlike larger, mass-produced chiles grown in other parts of the New Mexico, Chimayó chiles are unpredictable and more commonly grown in individual homes and gardens. A single plant might produce some chiles as long as six or seven inches and many more that are shorter; a few might be straightish and skinny, but most will be bent oddly into curlicues.
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New Mexico 6-4 Heritage or NuMex Heritage 6-4 Chili Pepper
3,000 - 5,000 Scovilles.
The New Mexico 6-4 Heritage chile pepper was developed around 1998 from a seed bank of the original New Mexico 6-4. New Mexico 6-4 was one of the earliest New Mexican type cultivars released and was prized for its rich flavor when it was originally released.
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Fresno Chili Pepper
2,500 - 10,000 Scovilles.
The Fresno chili pepper is similar to the Jalapeño pepper, but contains thinner walls. The fruit starts out bright green changing to orange and red as fully matured. Fresno peppers are frequently used for ceviche, salsa and as an accompaniment for rice and black beans. Due to their thin walls, they do not dry well and are not good for chili powder. In cooking, they can often be substituted for or with Jalapeño and Serrano peppers. Mild green ones can typically be purchased in the summer while the hot red ones are available in the fall.
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Chipotle Pepper
2,500 - 8,000 Scovilles.
A chipotle or chilpotle, which comes from the Nahuatl word chilpoctli meaning "smoked chili pepper", is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines. Typically, a grower passes through a jalapeño field multiple times, picking the un-ripe green jalapeños for market. At the end of the growing season jalapeños naturally ripen and turn bright red. There is an extensive fresh market for ripe red jalapeños in both Mexico and the United States. They are kept on the bush as long as possible. When the jalapeños are deep red and have lost much of their moisture, they are selected to be made into chipotles.
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Jalapeno Pepper
2,500 - 8,000 Scoville Units. Capsicum annuum.
The Jalapeño, originating in Mexico, is the world's most popular chili pepper. The jalapeño is a medium-sized chili that is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. As of 1999, 5,500 acres in the United States were dedicated to the cultivation of jalapeños. Most jalapeños are produced in southern New Mexico and western Texas.
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Purple Jalapeno Pepper
2,500 - 8,000 Scovilles.
The Purple Jalapeno is a smaller ornamental version of the typical jalapeno pepper. The fruit of this pepper turns a beautiful shade of dark purple and stays that way for a long time before finally ripening to red. Purple Jalapenos are somewhat larger than regular Jalapenos, but with the same thick walls and heat level.
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Morita Chili Pepper
2,500 - 8,000 Scovilles.
The Chile Morita means in Spanish a pepper berry, in a dark color. Opposite to the serrano chile, the morita pepper is made of a younger and rarer specie of jalapeno in an intense red color.
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Cascabel Chili Pepper
2,500 - 8,000 Scovilles.
The cascabel chili (little bell), is also known as the rattle chili. The rattle and bell designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken. Fresh cascabel are also known by the alias bola chili or chile bola (Spanish: ball chili). The pigmentation of the fresh chilis blends from green to red; when dried, the color darkens.
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Guajillo Chili Pepper
2,500 - 5,000 Scovilles.
A guajillo chili is a variety of chili pepper produced by drying the Mirasol Chili, and which is widely used in the cuisine of Mexico. The guajillo chili's thin, deep red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat.
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Mirasol Chili Pepper
2,500 - 5,000 Scovilles.
The name Mirasol means "looking at the sun" in Spanish, which describes the way these peppers grow on the plant. They are known as Guajillo in their dried form, which are one of the main chiles used in traditional mole sauces.
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New Mexico Big Jim Chili Pepper
2,500 - 3,000 Scovilles.
This giant chili pepper was introduced by New Mexico State University in the 1970s as a cross between a few different types of local chiles and a Peruvian chile. These peppers can grow up to a foot long so they are great for chile rellenos. Plants yield many mildly hot, thick-walled green fruits perfect for roasting and stuffing.
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Mulato Chili Pepper
2,500 - 3,000 Scovilles.
The Mulato Pepper is a mild to medium chili pepper, closely related to the poblano (ancho), and usually sold dried. Mexican mulato chiles are part of the famous “trilogy” used in mole as well as other Mexican sauces and stews. The mulato’s color while growing is dark green, maturing to red or brown. The dried mulato is flat and wrinkled, and always brownish-black in color.
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Alma Paprika Pepper (Sweet Apple)
2000 - 3000 Scovilles.
Note: There is a hotter variety, the Alma Spicy Paprika Pepper (or Hot Apple) at 10,000 scovilles that looks generally the same. A thick-walled cherry type pepper that is perfect for drying and grinding. They are very sweet yet have a distinctly spicy flavor which is milder than Jalapeno but still warm enough to be tasted. Fruits start out creamy white, then to orange and are red when fully mature.
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NewMex Joe E Parker Chili Pepper
1,500 - 3,000 Scovilles.
This New Mexico variety was named after Mr. Joe E. Parker, a graduate of NMSU’s College of Agriculture and Home Economics. This is a mild Southwestern-style traditional Anaheim chili pepper usually harvested green and used for stuffing, grilling, roasting, or processing. Peppers average 8" long and have a thick, crisp flesh with mild heat and excellent flavor.
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Rocotillo Chili Pepper
1,500 - 2,500 Scovilles.
A Rocotillo pepper originated in Peru. Unripe rocotillos are green or yellow, but the color at maturity varies. Common colors are red, orange or brown. Rocotillos are almost spherical in shape, and can be dried easily.
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Espanola Chili Pepper
1,500 - 2,000 Scovilles.
The Espanola was developed in New Mexico in the 1980s by crossing a Sandia pepper with another New Mexico chile.
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Picuante / Peppadew Chili Pepper
1,177 Scovilles.
Peppadew is the brand name of sweet piquanté peppers grown in the Limpopo province of South Africa. This type of piquante pepper was first discovered in early 1993 and introduced to market later that same decade. The name is derived from "Pepper" and "dew". Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between Peppadew and cherry tomatoes.
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Cascabella (Yellow Hot Pepper or Hungarian Wax Pepper)
1,000 - 15,000 Scovilles.
Cascabella is a medium hot Hungarian Hot Wax-type pepper. The peppers are about 2” long and have a great taste. The peppers color from yellow to orange and to red in the end. Usually they are eaten in the yellow stage. Good in salads and oven dishes. They range from medium to hot. It is often served fresh in salads and salsas (Zankou Chicken in Los Angeles likes to serve these spicy peppers with their dishes) or as a pickled appetizer. Due to the ease of cultivation and the productivity of the plant, many home gardeners pickle these whole or sliced in rings.
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Hatch Chili Pepper
1,000 - 2,500 Scovilles.
Hatch chile refers to chilies which are grown in in the Hatch Valley, an area stretching north and south along the Rio Grande river from Arrey, New Mexico in the north to Tonuco Mountain to the south of Hatch, New Mexico. Located right in the middle of the Rio Grande agricultural territory, Hatch, New Mexico, declared itself to be the Chile Capital of the World. "Hatch chilies" refer to the five or six main cultivated varieties of New Mexico chiles. The most common is the NuMex 6-4 Heritge. The peppers are long and curved, much like the Anaheim chili pepper, and are perfect for stuffing.
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Chilaca Pepper
1,000 - 2,500 Scovilles.
Chilaca peppers are a mild to medium-hot, rich-flavored pepper that when dried, are known as a Pasilla pepper. The narrow chilaca can measure up to 9 inches in length and often has a twisted or curvy shape. It turns from dark green to dark brown when fully mature. Just about the only place it can be found fresh in the United States is at farmer's markets and the occasional grocery store.
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Ancho Chili Pepper
1,000 - 2,000 Scovilles.
Ancho Chili is the dried form of the poblano chili pepper. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
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Poblano Chili Pepper
1,000 - 2,000 Scovilles.
One of the most popular peppers grown in Mexico, the poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile"). It is also usually used in the widely found dish chile relleno. Poblanos are popular in the United States.
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Ají Panca Pepper
1,000 - 1500 Scovilles.
Aji Panca is the second most common aji variety in Peru and frequently used in the Peruvian cuisine. It matures from green and yellow to a dark red burgundy color. Aji Panca has a berry like, fruity flavor and an aromatic, smoky taste with a mild lingering heat. It can mostly be found dried as a whole chili pepper, prepared into a paste or grounded. Today Aji Panca is often used to season seafood, rice dishes, soups and sauces.
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Anaheim Chili Pepper
500 - 5,000 Scovilles.
An Anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California. The chile "heat" of Anaheims typically ranges from 500 to 2,500 on the Scoville scale, however, many varieties grown in New Mexico can reach 4,500 to 5,000 Scoville units.
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Padron Pepper (pimientos de Padrón)
500 - 2,500 Scovilles.
A variety of peppers from the municipality of Padrón in northwestern Spain. These are small peppers (about 5 cm/2” long), with a color ranging from bright green to yellowish green. While their taste is usually mild, a minority (10-25%) are particularly hot, depending on the amount of water and sunlight it receives during its growth."Padrón peppers, some are hot, some are not". The peppers are customarily fried in oil and served as tapas.
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Candlelight Pepper
100 - 5,000 Scovilles.
This edible ornamental pepper sports clusters of smooth-hot 1" long by 1 ½" wide peppers that ripen in a range of colors: green to yellow to orange to fire red. The heat of this pepper can vary, but it's generally mild.
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The Beaver Dam Pepper
500 - 1,000 Scovilles.
Brought to the Wisconsin community of the same name in 1912 by a Hungarian immigrant Joe Hussli, the pepper's attraction is a sweet-yet-spicy flavor. Beaver Dam hot peppers can be picked green or red and is considered one of Wisconsin's endangered foods.
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Santa Fe Grande Chili Pepper
500 - 700 Scovilles.
The Santa Fe Grande also known as "Yellow hot chili pepper" and the "Guero chili pepper", is a very prolific variety used in the Southwestern United States. The conical, blunt fruits ripen from a pale yellow to a bright orange or fiery red. Santa Fe Grande's have a slightly sweet taste and are fairly mild in heat.
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Ají Panca Pepper
500 Scovilles.
Aji Panca (pronounced ah-hee pahn-ka) is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. The Panca chili s a deep red to burgundy pepper, measuring 3-5 inches.
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Sonora Chili Pepper
300 – 600 Scovilles.
The Sonora is an Anaheim variety with a very mild flavor. A mild long, green chili pepper that can grow around 10" in length, it is a great choice for making chili rellenos. The can grow very large and are thicker than most chili peppers.
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Pasilla Chili Pepper
250 - 3,999 Scovilles
A true pasilla is the dried form of the long and narrow chilaca pepper. However, in the United States producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho. Pasillas are used especially in sauces. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
Hungarian Black Pepper
Hungarian Black Pepper
100 - 2500 Scoville Units. Capsicum annuum.
A rare & colorful hungarian heirloom chili. Unique, black-colored fruits that are the shape of a Jalapeño. They are mildly hot and have a delicious flavor. The tall plants have beautiful purple flowers that make this variety very ornamental. The pods are about the same size as a Jalapeño and ripen from very dark purple to red in approximately 70 days. These peppers are good for salads or salsa, when some color is desired but not too much heat.
Paprika
Paprika Chili Pepper
250 - 1000 Scoville Units. Capsicum annuum.
A large, cone-shaped chili pepper. It is dried and ground to make the more familiar powdered spice. The true paprika spice pepper popularized in rich, complex Hungarian goulash and traditional chili recipes, should use ground Paprika chili peppers, but depending on where you get your paprika spice, it may be made from ground bell pepper or chili pepper varieties or mixtures thereof instead.
NuMex R. Naky
NuMex R. Naky
250 - 750 Scoville Units. Capsicum annuum.
The NuMex R Naky chile is an Anaheim-type hybrid created by Dr. Nakayama of New Mexico State University in 1985 which resulted it cross breeding between 'Rio Grande 21', an early maturing native type, 'New Mexico 6-4', and a Bulgarian paprika. Photo Copyright © 2014 The Chile Pepper Institute
Shishito Peppers
Shishito Pepper
100 - 1000 Scoville Units. Capsicum annuum.
A Japanese chile pepper available year round, they offer a moderate but distinctive heat. The pepper is small and finger-ling sized, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion.
Photo By orchidgalore (Flickr: Shishito Peppers) [CC-BY-2.0], via Wikimedia Commons
Pimento
Pimento (Pimiento) or Cherry Pepper
100 - 500 Scoville Units. Capsicum annuum.
A pimiento, pimento, or cherry pepper is a variety of large, red, heart-shaped chili pepper. The flesh of the pimiento is sweet, succulent and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. It is typically used fresh, or pickled and jarred.
Photo By Jordan Davis from NYC, USA (Hot Cherry Peppers) [CC-BY-SA-2.0], via Wikimedia Commons
Paprika Surpreme
Paprika Supreme
50 - 200 Scoville Units. Capsicum annuum.
A large, hybrid cone-shaped chili pepper. It is typically dried and ground to make the more familiar powdered spice. Long tapered fruits have a sweet red flesh, up to 8 inches long and 1 1/2 inches wide. The Paprika Supreme sweet pepper is normally fairly low maintenance and is normally quite easy to grow, as long as a level of basic care is provided throughout the year.
Cubanelle
Cubanelle Chili Pepper
0 - 1000 Scoville Units. Capsicum annuum.
The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. It is used extensively in Dominican Republic and Puerto Rico's cuisine.
Trinidad Perfume
Trinidad Perfume Chili Pepper
0 - 500 Scoville Units. Capsicum chinense.
The Trinidad Perfume chili pepper is a mild chili pepper with very little to no heat. It is a habanero type and produces pods similar to a typical orange habanero pepper. The mature from green to a bright yellow color. When cooked, they give off a perfume-like scent, hence the name. In flavor, they have a mild citrus-like taste, similar to a habanero, but with smoky undertones.
Peperoncini
Peperoncini
0 - 500 Scoville Units. Capsicum annuum.
While called peperoncini in American English, peppers of this particular kind, in Italy, are called friggitello (plural friggitelli) or more generally peperone (plural peperoni). The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Peperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars. Peperoncini grow on a bushy plant that produces sweet green peppers that turn red when mature. Peperoncini are typically used in sandwiches, salads, tossed salads served in pizzerias, antipasto platters, and as a garnish to lend dishes a crunchy texture and a salty taste.
Banana Peppers
Banana Pepper
0 - 500 Scoville Units. Capsicum annuum.
The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, sweet taste. While typically bright yellow, it is possible for them to change to red or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods. Its flavor is not very hot, but its hotness depends on the maturity of the pepper, with the most ripe being sweeter than younger ones.
Photo By Jaykup (Own work) [GFDL or CC-BY-SA-3.0], via Wikimedia Commons
Corno di Toro
Corno di Toro Pepper (Red or Yellow, Carmen Italian Sweet Pepper)
0 - 500 Scoville Units. Capsicum annuum.
Sometimes called Bull's Horn Chile Pepper or Cowhorn Pepper. The name of this Italian Cubanelle type heirloom translates as "horn of the bull”. Long 8-inch tapered, bull-horn shaped, red peppers are sweet and mature from glossy green to either red or yellow. They are great fresh or roasted. Brought to this country by Italian immigrants and widely used in sauces ever since.
Italian Sweet Pepper
Italian Sweet Pepper
0 Scoville Units. Capsicum annuum.
Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking. Often referred to as a frying pepper, it is frequently sautéed in olive oil and added to a variety of foods such as pasta, meats, pizza, or salad greens. The Italian Sweet Pepper has a medium thick flesh that provides a slightly sweet flavor. It addition to being sautéed, it is often roasted, filled with stuffings, served fresh in salads or as a snack. Generally, this Italian pepper is harvested when it reaches 6 to 8 inches in length and may be still be young and green colored or it may be allowed to mature to a bright red colored pepper. The Italian Sweet Pepper may also be referred to as an Italian Sweet Relleno Pepper or a Sweet Italian Frying Pepper.
OliAtlason at English Wikipedia [CC-BY-3.0], via Wikimedia Commons
Bell Peppers
Sweet Bell Peppers (all colors)
0 Scoville Units. Capsicum annuum.
Bell pepper, also known as sweet pepper or a pepper in the United Kingdom, is a very mild pepper that comes in several colors, including red, yellow, orange, purple and green. Bell peppers are native to Mexico, Central America and northern South America. Bell Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world's largest Bell Pepper producer, followed by Mexico.
Photo ©The Visual Sense.
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