When I first started cooking with jalapeños, I added way too much to my homemade salsa. It was so spicy that people’s tongues burned, and none of my guests could stomach it!
Peppers can add amazing flavor, depth, smokiness, and heat to all kinds of dishes, but that boldness can also overpower food, so you have to know your stuff. The types of peppers you add to your food (and the amount) can make or break a meal.
Let’s deep dive into the world of peppers to find out the best way to use them so you can take any bland meal to a dynamic flavor explosion.
Pepper Facts and Origin Story
Most people think peppers are brightly colored vegetables, but did you know that they aren’t even technically veggies?
Botanically, peppers are considered fruits, although they are often called vegetables in the culinary world.
Chili peppers are classified as nightshades or members of the Solanaceae family, which is linked to cherries, tomatoes, and eggplants.
Peppers can come in dull colors too, like brown, or stray from their typical spiciness and be anything from sweet to citrusy to earthy.
The short version of their origin story is that they were only ever grown in Latin America until the Spanish and Portuguese arrived and exported them in large numbers, alongside other crops, to the rest of the world.
Scoville Heat Unit Scale
Peppers have varying heat levels that can be measured using a Scoville Heat Unit (SHU) scale. The scale ranges from 0 to as high as 5 million and gives you a good idea of the variety of spice levels in the pepper family. All spicy peppers are this way because of the capsaicin present in the plant membrane.
Why Are Peppers Different Colors?
Peppers typically start out green, although a couple of varieties are purple when budding; these colors result from the presence of chlorophyll in the young fruit.
As they mature, the chlorophyll dissipates, and other organic pigments, like lycopene, take their place, making the peppers bright red.
Certain carotenoids are also responsible for the colors of some pepper varieties; they typically make them yellow or orange.
Chlorophyll, anthocyanins, and carotenoids are generally responsible for the different colors of peppers.
How Many Types of Peppers Are There?
Peppers are from the genus Capsicum and are estimated to have 50,000 varieties. I’ll touch on some of the most popular varieties available in the U.S.
Bell Peppers
Bell peppers are the most common and least spicy pepper variety on the market. These sweet and mildly flavored crops come in the following colors: red, orange, green, yellow, purple, brown, white, candy cane, and striped.
Brightly colored bell peppers, like the red and orange varieties, tend to be quite sweet, while the tepid colored varieties, like the green bell peppers, taste leafy and slightly bitter.
Bell peppers add crunch, color, and a distinctly sweet flavor to meals. They can be used to make salads, fajitas, stir-fries, or creamy soups.
You can also snack on them alone or with dips like hummus or make them into yummy appetizers by stuffing them with fillings.
Other Names: Sweet bell peppers, red pepper, and green bell peppers
Origin: Mexico and South and Central America
Heat Level: 0 Scoville Heat Units (SHU)
Ghost Peppers
The ghost pepper, also known as bhut jolokia, is the former Guinness World Record Holder for the hottest pepper in the world.
These spicy peppers are typically red but can also be yellow or orange. A fun fact about these peppers is that they’re used to make high-grade military smoke bombs in India, where they originate.
These peppers present interesting and varying flavors that unfurl when put through cooking processes like slicing, pounding, and fermenting.
Ghost peppers are great for ghost pepper hot sauce, spicy chutney, and curry.
Other Names: Bhut Jolokia, Ghost Chilli, Naga Jolokia and Ghost Jolokia
Origin: India, Sri Lanka, and Bangladesh
Heat Level: 1,000,000+ SHU
Jalapeño Peppers
Jalapeños have a leafy flavor similar to that of green bell peppers; however, they provide far more spice than their bell-shaped counterparts.
Just like green bell peppers, jalapeños are typically harvested unripe or while they’re still green on the vine, which may contribute to the earthy flavor. When grown to maturity, jalapeños take on a red shade and taste mildly fruity and sweet.
Dried and smoked jalapeños are called chipotles and have two varieties: meco and moritas. Meco chipotles are moderately spicy, while moritas are super hot.
The jalapeño pepper or chipotle is commonly used in a number of dishes, including salsa, vegan chilis, soups, escabeche, adobo, and other fun dishes.
Other Names: Chipotle
Origin: Mexico
Heat Level: 2,500-8,000 SHU
Anaheim Peppers
If canned green chili peppers are one of your go-to kitchen staples, Anaheim peppers, named after the second largest city in Orange County, might just make up a significant part of your diet.
Anaheim peppers have a tangy, smoky, and mildly spicy flavor that stands out in dishes but not in an intense way that overshadows other ingredients.
These peppers are often used commercially to make canned foods and are a mainstay of many southwestern cuisines.
The fully ripe and deep red versions of these peppers are called California red chiles or chile colorado. A hotter strain of these peppers grown in New Mexico is called hatch chiles.
You can use Anaheim peppers to make appetizers, salsa, soups, and a host of Mexican cuisines.
Other Names: New Mexico Chile, Chile Colorado, California Red Chile
Origin: California, New Mexico
Heat Level: 500-2,500 SHU
Serrano Peppers
Serrano peppers are typically about 3 to 4 inches long and ½ inch wide. They come in green, red, and yellowish-orange. Interestingly, smaller serranos are spicier than bigger ones.
Many love these peppers for their earthy, spicy taste. You can enjoy them in many Thai and Mexican dishes.
Serrano peppers can differ vastly in heat levels, so you never really know when you’ll be hit by an extremely hot surprise when using them.
Serrano peppers are great for salsa, tacos, pico de gallo, guacamole, stir-fry dishes, and soups.
Other Names: Red Serrano Peppers
Origin: Hidalgo and Puebla regions of Mexico
Heat Level: 8,000-25,000 SHU
Shishito Peppers
Shishito peppers are typically picked when green but ripen to a bright red when left on the vine. Green shishito peppers are mildly spicy, while the red ones are scorching hot.
These peppers offer a malleable, minimally spicy, and sweet taste that is great for all kinds of cooking styles. But beware: one in ten shishito peppers have an unusually spicy kick!
Shishito peppers can be pan-fried, grilled, roasted, and baked to make delicious appetizers. They’re also great for tempura, tapas, pizza toppings, and yummy side dishes.
Other Names: East Asian Pepper
Origin: Japan and other region in South East Asia
Heat Level: 50-200 SHU
Scotch Bonnet Peppers
Although the scotch bonnet pepper gets its name from the charming Scottish tam o’shanter hat, it is far from mild. This nightshade is widely grown in West Africa and the Caribbean and comes loaded with lots of heat.
Despite being so spicy, scotch bonnet peppers have a sweetness and fruitiness that complement certain fruits and tomatoes.
Scotch bonnets can be used for jerk chicken, sauces, curry, marinades, and pork recipes.
Other Names: Cachucha, Caribbean Red Peppers, and Boney Peppers
Origin: The Caribbean and West Africa
Heat Level: 100,000-350,000 SHU
Cayenne Peppers
You’ve most likely had cayenne peppers in their powder form. These peppers are pretty hot and full of nutrients that aid digestion and metabolism.
Cayenne peppers are very seasonal crops, so they are not usually available fresh at the grocery store.
These spicy peppers are often used in Tex-Mex and Southwest cuisine. Although they’re usually red, you can find cayenne peppers in golden or yellow, too.
Cayenne peppers are used in marinades, hot sauce, chili, stew, soup, and marinade.
Other Names: Bird Pepper, Finger Chile, and Ginnie Peppers
Origin: Central and South America
Heat Level: 30,000-50,000 SHU
Poblano Peppers
Poblano peppers are medium, heart-shaped peppers that are picked off the vine while they’re still green and unripe.
When left on the vine, they mature into a reddish brown crop, which is typically dried and referred to as anchos.
Anchos are just as sweet as raisins and are great for sauces, while poblanos are mildly spicy and form the mainstay of many Mexican cuisines.
These peppers can be used to make marinades, salsas, mole sauces, chile relleno, stews, and more.
Other Names: Ancho Peppers
Origin: Mexico
Heat Level: 1,000-2,000 SHU
Habanero Peppers
They may look small and mildly hot to the taste, but these peppers are loaded with a lot of spice.
Bulbous, orangish, and bearing some semblance to scotch bonnets, habanero peppers are pretty popular. These spicy kitchen staples have a fruity undertone, which makes them great for a wide range of dishes.
These peppers can be used to make creamy curries, salsa, chutney, and even cocktails.
Other Names: Caribbean Red and Condor’s Beak
Origin: The Caribbean and Mexico
Heat Level: 100,000-400,000 SHU
Cuban Peppers
The best way to enjoy Cuban peppers is to pan-fry them; these nightshades have a mildly sweet, tangy, and spicy flavor that’s amplified when fried.
Cuban peppers are mostly exported from the Dominican Republic and make great substitutes for bell peppers.
You can add these peppers to sandwiches, salads, sautéed, or pan-fried dishes.
Other Names: Cubanelle Peppers, Italian Frying Peppers
Origin: Cuba
Heat Level: 0-1,000 SHU
Fresno Chilli Peppers
You’ll love Fresno chili peppers if you love moderately spicy, smoky, and sweet peppers. These accessible peppers were developed in Fresno County, California, in the 1950s.
Fresnos make yummy and vibrant meal additions and are popularly used in Asian and Mexican cuisines.
You can use these peppers as pizza toppings and sandwich ingredients, make them into dips, sauces, soups, and stews, or roast them with some BBQ.
Other Names: Chile Cera
Origin: California
Heat Level: 2,500-10,000 SHU
Tabasco Peppers
Meet the pepper behind the popular and delicious Tabasco hot sauce.
Although they originated in Mexico, these red peppers are grown throughout the globe and are ideal for barbecue recipes, chili, and hot sauce.
When made into sauces, Tabasco peppers are smashed and mixed with vinegar and salt to temper their heat and add an interesting dimension to their smoky flavor.
Other Names: Hot Sauce Peppers
Origin: Mexico
Heat Level: 30,000-60,000 SHU
Piri Piri Peppers
Piri Piri peppers, also known as bird’s eye peppers, are popular staples in African and Portuguese cuisines.
They’re pretty small but pack a really spicy punch, making them excellent for sauces and barbecuing meats.
These red peppers are the main ingredients in the popular piri-piri sauce and are also used by pharmaceutical companies to make drugs.
Other Names: Bird’s Eye Pepper, African Bird’s Eye Chilies, and African Red Devil Peppers
Origin: Portugal
Heat Level: 50,000-175,000 SHU
Chilaca Peppers
Black, wrinkly, and prune-tasting chilaca peppers are an unusual variety of peppers.
The name chilaca translates to gray-haired or old, which is quite fitting for these peppers considering their shriveled appearance.
Dried chilaca peppers are called pasilla or chile negro, and they’re typically soaked or toasted and blended into rich sauces that are often eaten with fruits. These peppers also taste great in marinades and salsa.
Other Names: Pasilla and Chile Negro
Origin: Peru, Spain, and Chile
Heat Level: 1,500-2,500 SHU
Carolina Reaper
Carolina Reapers are the second-hottest peppers in the world, and they’re quite hard to find (probably for your own good!). Don’t eat these peppers raw or handle them with your bare hands.
Ingesting a mouthful of pepper spray might be a close experience to eating a Carolina reaper since pepper spray measures about 5 million on the Scoville scale, while Carolina reapers are about 2 million–hotter than almost any other pepper.
These peppers have a wrinkly exterior and a sometimes pointy and small tail that extends inwards. Using Carolina Reapers to make hot sauce, flakes, powders, and hot wings isn’t too bad if you can handle their extreme heat levels and use them in moderation.
Other Names: N/A
Origin: South Carolina
Heat Level: 2,000,000+ SHU
This article originally appeared on Pink When.
Author: Hannah Healy
Hannah is the published author of The Ultimate Paleo Cookbook and an avid writer in the health, entertainment, travel, and personal finance spheres. She is also the owner and founder of Healy Eats Real, a health and wellness website providing recipes and wellness information for over ten years. Her work has been featured on Huffington Post, Buzzfeed, Redbook, Fitness, and MSN.