All types of peppers are part of the genus Capsicum, which includes hot varieties, also known as chile peppers, and sweet varieties, such as the bell pepper.The heat of a pepper is measured using Scoville units: The scale ranges from 0 (as in bell peppers) all the way to 3,000,000 (as in the spiciest chile in the world, the Pepper X).The Scoville scale is a good base for knowing how hot your chiles are, but know that the heat can vary according to climate and vegetation.Alternate Names: Green pepper, red pepper, sweet bell pepper, capsicum.Are poblano peppers spicy?The high yield of flesh to skin makes anchos great for sauces. .

From Mildest to Hottest: A Guide to Peppers

The mildest peppers such as sweet bell peppers and cherry peppers are at the bottom of the Scoville scale.In the middle are peppers like Serrano, yellow hot wax peppers, and red cayenne peppers.At the hottest end of the heat scale are the Habanero and the Scotch Bonnet.What Makes Peppers Hot?Several factors account for peppers’ heat.Peppers that are harvested while still green have less heat, while those harvested when they have begun to ripen to red, orange or golden are hotter.Sweet bell peppers, in shades of red, green, orange and yellow, are the most commonly sold peppers in America.Cubanelle peppers, better known as Italian frying peppers, are very mild and perfect for sautéing.Banana peppers, which range from yellow to ripening red, are generally mild enough to eat raw.They are mostly served cooked and are especially popular for making chiles rellenos.Though most often harvested green, red jalapeños are also seen in stores.Chipotle is the name given to any variety of jalapeño that has been ripened to red, dried, and smoked.Hot wax peppers are usually eaten fresh or pickled, and are used to season sauces, soups, and stews.Hot Peppers.Bahamian peppers, about an inch long, are shaped somewhat like old-fashioned Christmas tree lights.They can be harvested when unripe and green or fully ripe and bright red, and also come shades of orange and bright yellow.At maturity, Scotch bonnets are yellow, orange, or bright red.Over the years, increasingly hotter strains of habaneros have been bred, and their Scoville rating was recently expanded from an upper limit of 350,000 to the eye-popping number below. .

Types of Peppers, Explained: Heat Levels of Different Chili Peppers

There’s also face-melting peppers and sweet chilies, juicy ones and bright, crisp ones, too.But not all peppers work for all dishes.They’re named for their bell-like shape, and come in a variety of colors (most commonly green, yellow, and red).They’re both commonly sprinkled throughout salads, topped on pizza, and thrown into sandwiches.Next time you’re trying to decide if you’re eating a banana pepper or a pepperoncini, just take a look at the shape.The peppers are typically green, and large enough that they can be stuffed à la chile rellenos—a beloved Mexican dish where the pepper is filled with meats and cheese, fried in an egg batter, and bathed in a tomato sauce.Though the pepper lacks heat, especially when green and less ripe, some poblanos (particularly ripened red ones) have been known to pack a surprisingly spicy punch.The pepper—which can be upwards of six times the heat of jalapeños—is used in salsas, hot sauces, enchiladas, and more.That being said, you’ll most commonly find cayenne as a dried powder.The peppers are named after the Mexican state of Tabasco, where they grow in abundance and are used in the local cooking.The habanero originates from the Amazon and has made its way across the Americas and Asia, where it is used in salsas, sauces, and any dish requiring some heat.Although they look somewhat similar to habaneros, and have the spiciness to back it up, instead of having a similar tangy mouthfeel, Scotch bonnets can often taste somewhat sweet.Ghost Pepper Scoville Heat Units: 850,000-1,050,000 The ghost pepper, which is also called bhut jolokia in its native India, is one of the spiciest chili peppers in the world.Carolina Reaper Scoville Heat Units: 1,500,000-2,200,000 According to the Guinness World Records, the Carolina Reaper holds the title for the world’s hottest pepper, today. .


Ripe pods are brown in color, with the internal membrane covering much of the inside of the pepper is white. .

25 Types of Peppers to Know

While technically fruits in most cases (and ones with a strong summer season), peppers and chiles don’t exactly bring the sweet, juicy flavors you expect from berries in the summertime.Peppers thrive in the summertime when they can soak up the heat and enjoy dry weather.Bell peppers are sweet and they can be eaten raw with hummus (or other dips) or cooked into stir-fries.Once charred and drizzled with oil or sauce, they make a great appetizer on their own.They’re also good in salads (you’ll usually see them in antipasto at Italian joints) and on pizza.Often confused with banana peppers, the two look and taste very similar and can almost always be used interchangeably.Also referred to as cherry peppers, they’re also a key ingredient in pimento cheese.A great candidate when stuffing peppers, as they not spicy and fall in second to the lowest tier of the Scoville scale.They can be pureed for sauces or even stuffed with cheese, baked, and eaten as an hors d’oeuvre.They aren’t generally considered too spicy, comparable to an Anaheim or poblano pepper.But there is a hotter strain of the Anaheim pepper that originates in New Mexico: hatch chiles.Just a bump up from Anaheim and poblano peppers, jalapenos start to bring the heat.As one of the more common peppers to cook with, they go great in everything from chilis and soups to salads.Great for Latin dishes like stews, soups, dips, or fire roasted.They have thick flesh, bright yellow in color, smooth texture, and shiny surface.They can be stuffed and cooked, roasted, seared on the grill, pickled, or chopped up raw for salads and crudites.Hotter than serranos, cayenne peppers can light your mouth on fire.They look a lot like bell peppers on the outside, but underneath the sweet skin is serious spice.Of course, used in Thai cuisine, cooks also rely on them to bring the heat to hot sauce, and they’re sometimes used in chili powders.You can still consider these peppers above-average hot, but they’re in the edible territory and often used in African and Portuguese cuisine.A popular pepper used in Caribbean cuisine, scotch bonnets are most often compared to habaneros.They taste sweet until their heat sets in (at which point you likely regret ever biting into it).They taste sweet until their heat sets in (at which point you likely regret ever biting into it).They pack so much heat into about a half inch that they’re not commercially available at all and not recommended for eating.Please note, no official testing lab has backed up its claim to be 2,480,000 Scoville Heat Units (SHU).The Scoville heat unit scale rates how spicy peppers and pepper-based products (like hot sauce and chili powders) are.The exact nutrition of each type of pepper of course varies, but generally speaking, many are a great source of vitamin C. Many also provide a healthy amount of vitamin A. Capsaicin itself, the key element in peppers that makes them spicy, has been used medicinally for ages.You’ll use these ingredients in dips, jellies, soups, chili, stews, stir-fries, salsa, and so much more.Some peppers are stuffed or charred and served as appetizers, while others are minced up so fine you might never know they’re there.


The Most Popular Types of Peppers

Discover which types of peppers work best in which dishes—and avoid accidentally setting your mouth on fire!To make it even more confusing, one pepper variety may have one name when it’s fresh and another when it’s dried.This guide to need-to-know pepper varieties will help you navigate grocery stores and farmers markets so you’ll pick just the right pepper for your dish—whether you’re looking for mild, medium or flaming hot.What Is a Scoville Heat Unit?That sensation of heat when eating peppers is due to the chemical capsaicin—the more capsaicin, the hotter the pepper.The heat level (spiciness) of food is measured according to the Scoville Heat Unit scale (based on a method devised by Wilbur Scoville back in 1912).On the scale, peppers have a huge swing—sweet bell peppers rate a zero, while the hottest varieties can score over 1,500,000 Scoville units.It might be worth a taste test of different peppers to determine where your heat tolerance lies on the Scoville scale, and then stick to pepper varieties in a range you know you can handle.Types of Peppers, from Mild to Hot.Bell peppers have a sweet, mild flavor and are available in green, red, yellow, orange and sometimes purple and brown.The orange variety is a bit less flavorful than the red.Three lobes, and it’s a male—a great choice for roasting and making stuffed peppers.Banana peppers live up to their name in shape and color, although they can change to red or orange as they ripen.Also known as yellow wax pepper, banana peppers have a mild, sweet taste that adds flavor to sandwiches, pizza and Greek salads.Also known as sweet Italian or Tuscan peppers, pepperoncini peppers have a mild taste and heat with just a hint a bitterness.Pimento is a large, sweet red pepper similar to a bell but with an extra-thick, juicy wall.Shishito peppers are thin-walled with a mild, slightly sweet flavor and also make a tasty addition to tempura.The pepper is readily available in grocery stores in powder form with mild heat.Many cooks like to sprinkle paprika on top of their deviled eggs.These large, mild peppers with a curved, tapered shape are incredibly versatile—they make great salsa, are wonderful stuffed and are often used as a substitute for poblano peppers.Poblano peppers are the ultimate pepper for grilling and stuffing because of their thick walls and mild, earthy flavor.Prevalent in Southwestern and Mexican cuisine, poblanos are the go-to pepper for the ever-popular chiles rellenos.Hatch Chiles.Jalapenos are the most popular pepper around for appetizers, salsa and any dishes where you want a manageable but noticeable kick.Harvested green or red (red is a touch sweeter), jalapenos once dried and smoked are called chipotle chiles.Serrano peppers look like a smaller, elongated jalapeno and are a good next step up on the heat scale.While fresh cayenne peppers mature from green to red and are long, skinny, curved and very hot, this variety is usually sold dried and ground.Thai Chiles.There are 79 separate varieties of Thai chiles, all hot and spicy.It’s the most popular pepper in the Caribbean—very hot but with an underlying sweetness that lends itself well to that region’s cuisine, particularly in pepper sauce or jerk chicken.Brightly colored yellow, orange or red, Scotch Bonnets are a good substitute for habanero peppers, and they’re a great addition to soups, stews and curries.Habaneros are particularly good for salsa, hot sauce and jerk recipes.Developed by Smokin’ Ed Currie in South Carolina, this pepper gives new meaning to the term “flaming hot.” I wouldn’t advise eating it raw, and never handle it with bare hands.Surprisingly, the Carolina Reaper is very flavorful and sweet for a super-hot pepper, so sauces made from it can be tasty if you don’t mind eating something akin to pepper spray.Here’s how to avoid the burning feeling also known as jalapeno hands.If your hands sting after handling peppers, wash them in whole milk or yogurt. .

19 Types of Peppers: Cayenne, Habanero, Poblano, and More

ancho chile) Share on Pinterest Average Size: About 4 to 5 inches long Spiciness Scale: 2 to 3 A good, easy-to-find grilling pepper that’s ideal for stuffing to make chiles rellenos with a kick of heat (but another classic use is in Mexican rajas).Guindilla verde Share on Pinterest Average Size: About 6 inches long Spiciness Scale: 1 From the Basque area in Spain, this is a tender pepper with a distinct sweetness.Pasilla Chile) Share on Pinterest Average Size: About 7 to 9 inches long Spiciness Scale: 2 to 3 This is a Mexican variety that matures from dark green to dark chocolate brown.It’s a versatile pepper that’s good for sauces, roasting, and grilling when fresh, says Winsberg.Cayenne Share on Pinterest Average Size: About 2 to 6 inches long Spiciness Scale: 4 to 5 This bright red pepper is usually consumed in its dried, powdered form, known as cayenne pepper.Guernica Share on Pinterest Average Size: About 3 to 5 inches long Spiciness Scale: 1 The Guernica is a Spanish pepper similar to the Padrón in flavor but bigger and without any heat, says Winsberg.It develops a tougher skin as it matures, and then is best roasted and peeled.Hot banana pepper Share on Pinterest Average Size: About 6 to 7 inches long Spiciness Scale: 2 Happy Quail grows both sweet and hot varieties of the banana pepper, known as bácskai fehér in Hungary.chipotle) Share on Pinterest Average Size: About 2 to 3 inches long Spiciness Scale: 2 to 3 Familiar stuffed with cream cheese and deep-fried as a bar snack, or chopped up in salsa, the jalapeño is probably the best-known pepper in the States.Serrano pepper Share on Pinterest Average Size: About 1.5 to 2.5 inches long Spiciness Scale: 3 Spicier than the jalapeño, the serrano is a small Mexican pepper with thick, juicy walls, so it’s a great hot-salsa pepper, and is widely available and versatile.You can also find serranos pickled or dried.Habanero chile Share on Pinterest Average Size: About 2 inches long Spiciness Scale: 5 Native to parts of Central America and the Caribbean, this little pepper packs a lot of heat.Padrón pepper) Share on Pinterest Average Size: About 2 to 4 inches long Spiciness Scale: 1 (but the hot ones, even when young, can be 2 to 3) This pepper is a specialty grown in Galicia in northern Spain.Thai bird’s Eye chili) Share on Pinterest Average Size: About 1 to 2 inches long Spiciness Scale: 5 This tiny chile adds serious amounts of heat to Southeast Asian cuisines.You may find either green or red Thai chiles; both are very spicy.Bell pepper Share on Pinterest Average Size: About 3 to 6 inches long Spiciness Scale: 1 The most common sweet pepper, bells are usually seen in red, green, and yellow, but there are also purple, brown, and orange varieties, even striped orange-red.Hot cherry pepper Share on Pinterest Average Size: About 1 to 2 inches long Spiciness Scale: 4 These vary in size and shape and are very hot.Piquillo pepper Share on Pinterest Average Size: About 3 inches long Spiciness Scale: 1 The ultimate pepper for roasting, the Spanish piquillo has become very popular because of its intensely sweet flavor and bright red color. .

Types of Hot Peppers – Sandia Seed Company

we carry in one place on our online seed catalog ».We like all chile peppers, both sweet, mild and super spicy.They all have their various uses, whether it be to add depth and flavor to dishes or for fiery salsa recipes or chile stews. .

Top 10 World's Hottest Peppers [2021 Update] New Hottest Pepper

PepperHead® has the most up-to-date list of the World’s Hottest Peppers.Here at PepperHead® we have been growing these “super hots” for over 15 years and have grown and eaten every pepper on this list.Share this Hottest Pepper List.SHU = Scoville Heat Unit (A measure of Spiciness).Carolina Reaper 2,200,000 itself… The Carolina Reaper is once again officially the Worlds Hottest Pepper.The Carolina Reaper has a unique stinger tail that is unlike any other pepper and every pod is different!It gets this insane heat from being a cross between a Ghost Pepper and a Red Habanero.More Carolina Reaper Info.Trinidad Moruga Scorpion 2,009,231 SHU.The Moruga Scorpion is every bit as hot as The Carolina Reaper.More Moruga Scorpion Info.7 Pot Douglah 1,853,936 SHU.The 7 Pot Douglah is the hottest pepper you can find that isn’t red.7 Pot Primo 1,469,000 SHU.It’s aptly named due to the scorpion stinger found at the tip of the pepper and also the creator, Butch Taylor.Hybrid of many different peppers and years of cross pollination created this variety of “Super HOT” pepper.Many mistakenly believe the Ghost Pepper is still the World’s Hottest pepper, this list shows it is far from it.More Ghost Pepper Info.7 Pot Barrackpore ~1,000,000 SHU.The Red Savina has since been dethroned and many peppers have passed it in heat, but still to this day it is one of my favorite peppers to grow because it has the perfect balance of heat and flavor..Pepper X.Pepper X is another pepper claiming to be TWICE as hot as the Carolina Reaper has surfaced, but this might have more merit.Share this Hottest Pepper List. .

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