Here’s Every Type of Pepper You Need to Know
Updated: Apr. 26, 2024
Pick the wrong pepper and you could be in for a spicy surprise. Discover which types of peppers work best in which dishes—and avoid accidentally setting your mouth on fire!
There are thousands of different types of peppers, so how do you choose the right one? To make it even more confusing, one pepper variety may have one name when it’s fresh and another when it’s dried. For example, that fresh poblano in your queso fundido is the same pepper as the dried ancho in your chicken mole.
As for heat, you certainly can’t substitute a Scotch Bonnet for an Anaheim and expect the same results!
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?
The most important distinction between peppers is heat. 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.
Zero to 4,000 is considered mild; 4,000 to 15,000 is medium; 15,000 to 50,000 is hot; much past 50,000 and you may need the fire hose. 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
Scoville units: 0
Length: 3-6 in.
Bell peppers have a sweet, mild flavor and are available in green, red, yellow, orange and sometimes purple and brown. Green peppers have a grassier taste. The orange variety is a bit less flavorful than the red. Bell peppers have thick flesh, are crunchy and juicy, and are often eaten raw, sauteed, roasted or stuffed. Here’s a tip: Look at the bottom of the bell pepper and count the lobes. If it has four lobes it’s a female pepper, which produces more seeds and is sweeter than a male pepper, making it a good choice for crudites or chopping into salads. Three lobes, and it’s a male—a great choice for roasting and making stuffed peppers.
Also, if you’re guilty of buying more peppers than you need, learn how to freeze bell peppers.
Our Favorite Bell Pepper Recipes
Roast Beef with PeppersThis moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. —Jeanne Murray, Scottsbluff, Nebraska
Also, if you're guilty of buying more peppers than you need, learn how to freeze bell peppers.
Sheet-Pan Shrimp FajitasI love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. —Carla Hubl, Hastings, Nebraska
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Roasted Fennel and PeppersFennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Sweet Pepper SkilletIf you're looking for tasty sweet pepper recipes to go with spaghetti or meat loaf, this is it. The easy pepper medley is a snap to saute on the stovetop. —Sundra Hauck, Bogalusa, Louisiana
Sausage and Blue Cheese Stuffed PeppersThis family favorite combines some of our most-enjoyed ingredients: sausage, blue cheese and sweet peppers. The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights. —Peggy Mehalick, Mountain Top, Pennsylvania
You may also want to try this recipe for air-fryer stuffed peppers.
Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Red Pepper SoupWhile I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. —Barb Nelson, Victoria, British Columbia
Summer Bounty RatatouilleMake use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
Mahi Mahi & Veggie SkilletCooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas
Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Linguine with Broccoli Rabe & PeppersBroccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. —Gilda Lester, Millsboro, Delaware
Turkey-Thyme Stuffed PeppersChloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Vegetable & Beef Stuffed Red PeppersI love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona. Learn how to make old-fashioned stuffed bell peppers.
Grilled Peppers and ZucchiniThis versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Summer Salad by the LakeI came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Banana Peppers
Scoville units: 0-500
Length: 2-3 in.
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. Slice one up to use in this recipe for Tex-Mex cheesesteaks. Although they look similar, don’t confuse them with Hungarian wax peppers, which are much hotter.
Our Top 10 Banana Pepper Recipes
Chicken-Stuffed Cubanelle PeppersHere's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
Mojito-Style Yellow Tomato SalsaWith grilled tomatoes, crunchy peppers and a sprinkle of mint, this fresh salsa is good on just about everything. Try it in fish tacos, on tortilla chips or by the spoonful! —Patterson Watkins, Philadelphia, Pennsylvania
Tex-Mex Cheesesteak SandwichesWe adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. —Joan Hallford, Fort Worth, Texas
Feta Shrimp TacosA unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. It’s a goodthing you get two per serving, because you won’t want to stop at one! —Athena Russell, Florence, South Carolina
Chili Macaroni and CheeseWhat could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! —Nancy Foust, Stoneboro, Pennsylvania
Deviled Egg SpreadI tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas
BBQ Chicken Waffle FriesThis is one of those dishes that sounds so wrong but tastes so right! Trust me—barbecue chicken leftovers are fantastic with the fries. We like it with lettuce, tomato and pickle, but you can add almost any toppings you like. —Janet Telleen, Russell, Iowa
Pepperoncini
Scoville units: 0-500
Length: 2-3 in.
Also known as sweet Italian or Tuscan peppers, pepperoncini peppers have a mild taste and heat with just a hint a bitterness. They start out green but ripen to red when mature. Pepperoncini are most often pickled when green and add a lovely tang to pizza, salads and antipasto platters.
Here's What to Do with Pepperoncini
Spicy Shredded Beef SandwichesIf you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. —Kristen Langmeier, Faribault, Minnesota
Four-Tomato SalsaThe variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan
Pickled Pepperoncini Deviled EggsIt's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah
Italian Salad with Lemon VinaigretteFor an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan
Three-Cheese Pepperoncini SpreadOur big family loves to celebrate with food. Here’s my take on a cheesy Greek spread known as Kopanisti. We serve it with pita crisps or crackers. —Michael Hall, Goodland, Indiana
Family-Favorite Italian Beef SandwichesWith only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah
Italian Sirloin Beef SandwichesAfter a hectic day, our family loves coming home to the inviting smell of Italian beef wafting from our slow cooker. The broth makes a perfect au jus. —Keith Sadler, Oran, Missouri
Pimento Peppers
Scoville units: 100-500
Length: 3-4 in.
You’re probably most familiar with these peppers stuffed into green olives. Pimento is a large, sweet red pepper similar to a bell but with an extra-thick, juicy wall. That makes them a great dipper for dill vegetable dip. They’re also a wise choice for roasting because the skin comes off more easily than other varieties.
Shishito Peppers
Scoville units: 100-1,000
Length: 2-4 in.
This pepper is popular in Japan, where it is often fried, drizzled with sesame oil and soy sauce, and eaten as an appetizer. Shishito peppers are thin-walled with a mild, slightly sweet flavor and also make a tasty addition to tempura.
Paprika Peppers
Scoville units: 250-1,000
Length: up to 8 in.
This large, cone-shaped pepper originally from Hungary is most often ground and used as powder. The pepper is readily available in grocery stores in powder form with mild heat. Sometimes the peppers are smoked before being ground—smoked paprika has a strong, outdoorsy flavor perfect for dry rubs and barbecue spice. Many cooks like to sprinkle paprika on top of their deviled eggs.
Anaheim Chiles
Scoville units: 500-2,500
Length: 5-6 in.
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. They’re generally mild enough for family dishes, although those grown in New Mexico can be hotter than those grown in California. Anaheim peppers are a mild form of a Hatch chile and are a key ingredient in this Anaheim chicken tortilla soup.
Poblano Peppers
Scoville units: 1,000-2,000
Length: 4-5 in.
Poblano peppers are the ultimate pepper for grilling and stuffing because of their thick walls and mild, earthy flavor. They’re generally sold fresh, young and dark green, but once ripened and dried, they’re called ancho peppers and hold much more heat. Prevalent in Southwestern and Mexican cuisine, poblanos are the go-to pepper for the ever-popular chiles rellenos.
For a twist, try them in chicken-chile relleno tacos.
Here's What to do with Poblano Peppers
Grilled Potato and Corn SaladCorn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
Farmers Market EnchiladasThese vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute with whatever vegetables you have from your garden: yellow summer squash, eggplant and corn—all taste great! —Elisabeth Larsen, Pleasant Grv, Utah
Slow-Cooker Chipotle Beef CarnitasI came up with this beef carnitas recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. —Ann Piscitelli, Nokomis, Florida
Zucchini Pico de Gallo SalsaI love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Turkey and Cornbread Stuffed PoblanosGive your leftovers a south-of-the-border vibe with these zesty rellenos. They’re easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. —Christine Friesenhahn, Boerne, Texas
Fiery Stuffed PoblanosI love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas
Beef-Wrapped Stuffed PeppersWe love Mexican flavors and spicy foods––and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.—Jane Whittaker, Pensacola, Florida
Roasted Vegetable and Chevre QuicheRoasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia
Carrot and Kale Vegetable SauteThanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
Mexican Chorizo and Corn SoupThis filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia
Chiles Rellenos Grilled Chicken TacosA local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe’s a secret, so I invented my own. Light the coals and have them anytime. —Denise Klibert, Shreveport, Louisiana
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Black Bean, Chorizo & Sweet Potato ChiliChili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise—sweet potatoes. —Julie Merriman, Cold Brook, New York
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Hatch Chiles
Scoville units: 1,000-8,000
Length: 4-12 in.
Hatch chiles are grown in New Mexico’s Hatch Valley and have been cultivated by New Mexico State University for more than a century. There are so many subvarieties that heat level and size can range dramatically. With a much earthier flavor than similar chiles, Hatch chiles have a delicious, smoky, buttery taste when roasted, and they’re used in both savory and sweet applications (like this amazing peach pie). Because their season is so short—six weeks from August to September—they are often roasted and frozen to be used later in the year. They can be found in upscale grocery stores during the season or in canned and powdered form outside the growing season.
The Hottest Peppers
Jalapeno Peppers
Scoville units: 2,500-8,000
Length: 2-3 in.
Poppers, anyone? 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. The spice level can vary greatly from pepper to pepper, so you may want to test a bite first. Most of the heat is concentrated in the membranes, so remove them if you want to reduce the fire.
Ways to Cook with Jalapenos
Sweet & Spicy Jalapeno PoppersThere’s no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the those who are intolerant of hot peppers will love them. —Dawn Onuffer, Crestview, Florida
Jalapeno Mac and CheeseMany years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! —Teresa Gustafson, Elkton, Maryland
Peachy Jalapeno GuacamoleFresh jalapenos and summer-ripe peaches give this creamy guacamole so much flavor. It's got a little kick, but I love that it's not so spicy it burns off my taste buds! —Colleen Delawder, Herndon, Virginia
Jalapeno Popper Corn SaladI created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
Jalapeno & Cotija Cheese Potato Stack PiePie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled Cotija cheese helps turn ordinary spuds into something truly spectacular—especially when served with salsa and sour cream. —Colleen Delawder, Herndon, Virginia
Creamy White ChiliYears ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
Thai Chicken ThighsThese very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Spicy Shrimp & Crab CocktailThis seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri
Black Bean, Chorizo & Sweet Potato ChiliChili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York
Jalapeno Popper & Sausage DipMy workplace had an appetizer contest, and I won it with my jalapeno and cheese dip. Every time I take it anywhere, folks empty the slow cooker. —Bev Slabik, Dilworth, Minnesota
Refrigerator Jalapeno Dill PicklesI’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Sausage-Stuffed JalapenosIf you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled
with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan
Jalapeno Popper BurgersWhat do you get when you combine a jalapeno popper and a classic burger? This fantastic recipe! It takes the essential components of a popper and encases them in a juicy patty for a burst of flavor in every bite. —Jo Davison, Naples, Florida
Tex-Mex Summer Squash CasseroleMild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
Corn 'n' Squash QuesadillasGrilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Grilled JalapenosWhen barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas
Jalapeno Bean DipThis is the snack my family usually requests. We especially like to make this zippy dip on camping trips because it travels so well. —Lorene Goodwin, Belle Fourche, South Dakota
Taylor's Jalapeno PoppersIf you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They’re very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama
Sweet & Spicy Pickled Red Seedless GrapesMost people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
Serrano Chiles
Scoville units: 10,000-25,000
Length: 1.5-2.5 in.
Serrano peppers look like a smaller, elongated jalapeno and are a good next step up on the heat scale. Their thin skin doesn’t need peeling, so you can roast them and dice them right into your favorite salsa recipes. While some serranos can be mild, it’s tough to know what you’ll get because they can vary widely in heat.
Here's What to Do with Serrano Peppers
Huevos RancherosMy husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when we got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri
Peachy Serrano Pepper WingsBring the heat and a kiss of sweet peach jam to the table with these irresistible sriracha chicken wings. —Crystal Holsinger, Waddell, Arizona
Spiced Grilled Chicken with Cilantro Lime ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas
Shrimp Pad Thai SoupPad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. —Julie Merriman, Seattle, Washington
Lime-Marinated Shrimp SaladCeviche is a seafood recipe of raw fish marinated in citrus juice, which cooks it without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
Olive Caprese SaladWhen heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
Rainbow Fruit ToastNothing will brighten up your morning more than one of these colorful and tasty toasts. —Shannon Roum, Taste of Home Food Stylist
Melon with Serrano-Mint SyrupThis is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
Shrimp Avocado SaladThe delicious taste and smooth texture of avocados and the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan
Cayenne Peppers
Scoville units: 30,000-50,000
Length: 3-5 in.
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. A staple in most kitchens, it lends nice heat to soups, meats and even desserts. If you like heat, try making cayenne pretzels for your next party. And that bottle of red pepper flakes we like on our pizza? It’s usually a combination of peppers, but it’s cayenne that gives it the heat.
Thai Chiles
Scoville units: 50,000-100,000
Length: 1-2 in.
There are 79 separate varieties of Thai chiles, all hot and spicy. A staple of southeast Asian cuisine, Thai peppers add lots of heat to sauces, fish and curries. Most grocery stores carry them in the fresh produce section, or you may find them canned in the international foods section. Get used to their heat with Thai chili sauce in colorful shrimp pad Thai.
Piri Piri
Scoville units: 50,000-100,000
Length: 1-2 in.
The piri piri (or peri peri) is a small, elongated pepper that so closely resembles Thai chiles that they’re often confused, but these peppers have their roots in South America. In the United States, you’re most likely to find this pepper in sauce form—piri piri sauce is a spicy, flavorful pepper and garlic sauce used in all sorts of savory dishes, marinades and wet rubs, including piri piri chicken, a Portuguese answer to jerk chicken.
Scotch Bonnet Peppers
Scoville units: 100,000-325,000
Length: 1-2.5 in.
The Scotch Bonnet got its name thanks to the resemblance its squashed shape holds to the classic Scottish tam o’ shanter hat. 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.
Habanero Peppers
Scoville units: 150,000-350,000
Length: 2 in.
This little pepper packs a fierce heat that’s complemented by a subtle, fruity flavor. Orange is the most common color, but they can be red, white or brown. Habaneros are particularly good for salsa, hot sauce and jerk recipes. Add zest to grilled pork, chicken or salmon with a topping of jerk-spiced mango pineapple chutney.
Habanero Recipes That Are on Fire!
Homemade Spicy Hot SauceI created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
Sue’s Spicy Tomato Basil TortelliniA friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida
Ghost Chiles (Bhut Jolokia)
Scoville units: 855,000-1,041,427
Length: 2-3 in.
What can you say about a pepper that is so hot the Indian government has made it into military-grade smoke bombs? At one time the Guinness World Record holder as the hottest pepper around, it has since been eclipsed but is still too hot to handle for many people. You can find bottled ghost pepper sauces, and if you can handle the heat, go for it, but PROCEED WITH CAUTION!
Carolina Reaper Peppers
Scoville units: 1,400,000-2,200,000
Length: 1.5-2 in.
The name should say it all. In November 2013, Guinness World Records named the Carolina Reaper the new official reigning champ in the hottest pepper contest. 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.
How to Handle Peppers with Care
In general, the smaller the pepper, the hotter it is. Here’s how to avoid the burning feeling also known as jalapeno hands.
- Hot peppers can cause a severe reaction when they come in contact with bare skin. Always wear gloves, avoid touching your face and eyes, and wash your hands thoroughly after handling.
- If your hands sting after handling peppers, wash them in whole milk or yogurt.
- Contrary to popular belief, the seeds of a pepper don’t actually hold the heat; it’s the white membrane that holds the seeds in place that contains all the capsaicin. If you want to scale back the heat, remove that membrane.
How to Soothe the Hot Pepper Burn
While Cooking
Chile is the hot version of salt—it’s easy to overdo it, so it’s best to start with a little and add to taste as you go. However, just as with an oversalted dish, there a few tricks to tone down the heat.
- Add water or more vegetables to increase the volume of the dish; diluting the capsaicin molecules.
- Add dairy, like cream or yogurt.
- Add something sweet, like honey or sugar, to balance the spiciness.
- Cut the acid. Adding something acidic, like vinegar or lemon juice, will just amp up the heat. In case of a real emergency, try stirring in a little bit of baking soda.
After Eating
If your mouth feels fiery, go for a glass of milk—not water. Milk works to dissolve spicy capsaicin, while water simply spreads it around. And carbonated drinks, such as sodas and fizzy beers, actually heighten the tongue’s sensitivity, so they’re not a relief, either.
