17 Common Types of Peppers (Scoville Heat Units and Descriptions)

Peppers are used in many different ways.
From pickles to sauces, peppers are used in almost every dish imaginable.
There are many types of peppers, but only about 20 are hot enough to be called “hot”.
These are known as capsaicinoids.
Capsaicinoids are responsible for the burning sensation associated with eating hot peppers.
Hotness is measured in Scoville units.
A pepper with a higher Scoville rating is hotter than a pepper with a lower Scoville rating.
This chart explains how hot each type of pepper is.

Common Types of Peppers

Peppers are used in many different ways. They are eaten raw, cooked, pickled, dried, smoked, and even frozen. Most people know about bell peppers and hot peppers, but there are other types of peppers that are not as well known. These include sweet peppers, banana peppers, jalapenos, habaneros, ghost peppers, and Scotch Bonnet peppers. Each type of pepper has a unique flavor and heat level. Here we will discuss the common types of peppers and how they differ from each other.
Bell Pepper
A bell pepper is a member of the nightshade family. It is usually green, red, yellow, orange, purple, or white. Bell peppers are mild in taste and have a low heat rating. The heat comes from capsaicin, a compound found in the seeds and veins of the pepper. Capsaicin levels vary among varieties of peppers. Sweet peppers tend to have lower levels of capsaicin than hot peppers. Hot peppers are typically grown in tropical regions such as Mexico and Central America. They are harvested when ripe and are generally picked green. Green peppers are unripe and have higher levels of capsaicin. As the peppers ripen, the amount of capsaicin decreases. This is why green peppers are hotter than ripe peppers. Jalapeno peppers are a hybrid between a bell pepper and a chili pepper. They are usually green or yellow and have a medium heat level. Banana peppers are similar to jalapenos, but they are smaller and thinner. Ghost peppers are very rare and are only available online. They are extremely spicy and have no color. Scotch bonnets are the hottest peppers in existence. They are native to Jamaica and are sometimes called Jamaican peppers. They are long and thin and have a bright red color.

Long green pepper

Long green peppers are commonly used in Mexican cuisine. They are usually sliced lengthwise and stuffed with cheese, meat, vegetables, or any combination thereof. They are also used as garnishes for tacos, burritos, enchiladas, and quesadillas. Jalapeños are another popular type of pepper. They come in several sizes and colors. Red jalapeño peppers are the most common. Yellow jalapeños are also available. Jalapeños can be chopped into strips and added to salads, soups, stews, and sauces. Habanero peppers are extremely hot and are used primarily in Cuban dishes. They are also used in some Asian cuisines. Scotch bonnets are extremely spicy and are used mainly in Caribbean dishes. They are also available in powdered form.

Banana Pepper

Bananas are a great source of potassium, vitamin B6, fiber, and other nutrients. Bananas are also known to help lower blood sugar levels, prevent heart disease, and reduce cholesterol. They are also a good source of carbohydrates, protein, and vitamins A and C. Banana peppers are similar to bell peppers but are slightly smaller. They are typically found in the supermarket near the cucumbers. They are very versatile and can be eaten raw, cooked, or pickled. They can be diced and added to salads, sandwiches, dips, and pasta dishes. They can also be grilled, roasted, sautéed, or fried. They can even be candied.

Cascabel

Cascabel is a Mexican pepper that is used in many types of dishes such as soups, stews, sauces, and main courses. It is usually served whole, although it can be sliced and diced. It is available year round and comes in different colors such as red, yellow, orange, green, purple, white, black, and blue. It is a mild pepper with a sweet flavor. It is often used in salsas, enchiladas, tacos, burritos, tamales, and chile con carne.

Cayenne Pepper

Cayenne peppers are hot peppers from Mexico and Central America. Cayenne peppers are very popular because they give a spicy kick to any dish. They are used in many types of cuisines, especially Mexican cuisine. They are widely used in salsa, guacamole, and other Mexican dishes.

Cherry Pepper

Cherry pepper is a type of chili pepper native to China. It was originally cultivated in the provinces of Anhui and Jiangsu. Cherry peppers are usually red or orange in color. They are smaller than bell peppers and have a mild flavor.

Chipotal or Dried Jalapeno Peppers

Chipotles are dried jalapenos from Mexico. They are smoked and packed in vinegar brine. Chipotle chilies are used in Mexican cuisine, especially in sauces and salsas. They are available canned or jarred in adobo sauce.

Fresno Pepper

Fresno peppers are a type of pepper grown in Fresno County, California. They are mild and sweet, and are used primarily for pickling.

Habanero Pepperl

Habanero peppers are hot peppers from Mexico. They are usually dried and ground into powder form.

Chile de Arbol

Jalapeno Pepper

Habanero pepper is a type of chili pepper native to Central America. It is known for its intense flavor and heat level.
It is used in Mexican cuisine and other Latin American cuisines.

Mirasol Pepper

Jalapenos are a member of the Cucurbitaceae family. They are grown primarily in Mexico, but are now cultivated throughout the world.
They are usually green, red, yellow, orange, or purple in color.
Jalapenos are available in two forms: dried and fresh. Dried jalapenos are usually ground into powder form. Fresh peppers are usually sliced or chopped.

New Mexico

New Mexico is a state located in the southwestern region of the United States. It is bordered by Arizona, Colorado, Nevada, Utah, and Wyoming. The capital city of New Mexico is Santa Fe.

Pasilla

Pasilla is a type of chile pepper native to the Americas. It is grown primarily in the states of New Mexico, Texas, and California. It is used in many types of dishes, such as salsas, sauces, and stews. Pasilla peppers are usually dried, but sometimes they are canned.

Poblano Pepper (Fresh) or Ancho Chili (Dried)

Poblano peppers are a type of chili pepper native to the Americas, specifically Mexico. They are used in many types of cuisines, especially Mexican cuisine. They are typically pickled, smoked, or fried.

Rocotillo Chili

Ancho chilis are dried poblano peppers. They are usually found in cans, jars, or bags. They are very popular in Mexican dishes such as enchiladas, burritos, tacos, tamales, sopes, and nachos. They are also used in sauces, soups, stews, and other dishes.

Scotch Bonnet Chili

Scotch bonnets are native to Jamaica and Trinidad and Tobago. They are medium sized about 4 inches long and round. They are mostly red but sometimes yellow or orange. Scotch bonnets are spicy hot and are used in Jamaican cuisine. They are used in sauces, soufflés, curries, and stews.

Serrano Pepper

Serranos are medium sized peppers about 3 inches long and oval shaped. They are usually greenish-yellow in color. Serranos are very popular in Mexican cuisine. They are used whole or ground into powder. They are added to sauces, soups, and salads.

Thai Chili

Thai chili is a hot pepper from Thailand. It is similar to Thai basil but it has a different flavor. It is usually found in Asian markets. It is used in many dishes such as curries, stir-fry, soup, salad, and appetizers.

What are the top 20 hottest peppers?

Scoville Heat Scale measures the intensity of chili peppers based on how many times hotter than Tabasco sauce they are. It was created by Wilbur Scoville in 1912. He found that the capsaicin content of chilies varied greatly depending on where they were grown. For instance, he found that jalapenos from Mexico had about 100 times more capsaicin than those from California. This led him to develop a method of measuring the heat of chilies using a lab technique called “scovillation”. He used a modified version of his test to measure the heat of various peppers. In 1912, he the results of these tests in a book titled “Foods and Their Adulterations”. The scale ranges from 0 to 10 million Scovilles MS. A medium sized red bell pepper contains about 1,500 MS while a habanero pepper has about 2,000,000 MS.

What are the hottest peppers by rank?

Peppers are used in many dishes and cuisines around the world. Peppers are available in different colors such as red, yellow, green, orange, purple, and black. Different types of peppers are used for different purposes. For instance, bell peppers are used for salads while jalapenos are used for spicy dishes. Hot peppers are usually hotter than sweet peppers. Red peppers are milder than other varieties. Green peppers are sweeter than other varieties. Yellow peppers are sweeter than red peppers. Orange peppers are sweeter than green peppers. Purple peppers are sweeter than yellow peppers. Black peppers are sweeter than any other type of pepper.

What are the heat levels of peppers?

Peppers are among the hottest known plants. In terms of pure heat, the habanero pepper ranks highest, followed by ghost, Scotch bonnet, Trinidad Moruga Scorpion, and Tabasco. Peppers are used in many different ways, from seasoning dishes to making sauces and salsas. Most people know about the hotness of peppers, but not everyone knows how to properly handle them. Here are some tips to help you avoid burns while handling these fiery fruits:
1 Wear gloves when working with hot peppers. Gloves protect your hands from being burned.
2 Never touch your eyes or face with your bare hands after touching hot peppers. This could cause serious damage to your eyes and skin.

Which pepper is hottest according Scoville scale?

Peppers are hot! But not all peppers are created equal. Here are the 20 hottest peppers according to the Guinness Book of World Records.
1. Carolina Reaper – 1 million Scoville units
2. Trinidad Moruga Scorpion – 2 million Scoville units the world’s hottest pepper