| Anaheim pepper |
The Anaheim is a mild variety of chili pepper. The name derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California area in the early 1900s. They are also known as California chili or Magdalena, and when dried as chile seco del norte. Since Anaheim peppers originated from New Mexico, they can also be termed as New Mexico peppers. |
| Ancho pepper |
See Poblano |
| Bahamian pepper |
This pepper originates from the Bahamas, and is a major crop for the area. This small, round pepper grows to only about an inch in length and may be found in an assortment of colors. Typical colours include green, yellow, orange and red. The Bahamian pepper grows upright in clusters, unlike most peppers that hang from their stems. This is quite a hot chilli. |
| Banana Pepper |
The banana pepper (also sometimes called the yellow wax pepper or even banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods. Very popular in milder dishes. |
| Bell pepper |
Bell pepper, also known as sweet pepper or simply pepper, is a cultivar group of the species Capsicum annuum. The Bell pepper comes in many colours including red, yellow, orange, green, brown, white and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as \"sweet peppers\". These Peppers are native to Mexico, Central America and northern South America. The ribs and seeds inside bell peppers may be consumed, but some find the taste to be a little bitter. The Bell Pepper is the mildest chilli. |
| Bhut Jolokia |
The bhut jolokia is an interspecific hybrid chili pepper cultivated in the Indian states of Assam, Nagaland and Manipur. The name \"Bhut Jolokiya\" originally comes from the Bhutia tribe who used to originally bring it down to the valleys of Assam for trade. This is a hot chilli with a Scoville rating of 1 million. |
| Birds Eye pepper |
These small, tapered red or green chillies are extremely pungent and very, very hot! They are sometimes called Thai chillies but are Mexican in origin. It is used extensively in Thai, Lao, Khmer, Indonesian, and Vietnamese cuisine. |
| Carolina Reaper |
The Carolina Reaper is a hybrid cultivar of chili pepper of the Capsicum chinense species, originally called the HP22B, bred by cultivator Ed Currie, who runs PuckerButt Pepper Company in Fort Mill, South Carolina, United States. The Carolina Reaper was rated as the worlds hottest chili pepper by Guinness World Records according to 2012 tests, averaging a bottom burning 1,569,300 on the Scoville scale with peak levels of over 2,200,000, ouch. |
| Cayenne |
The cayenne pepper is a hot chili pepper used to flavor dishes. It is named for the city of Cayenne in French Guiana. Cayenne chilli peppers can grow to 30cm/12in long. Theyre used mainly in hot sauces. When dried, the seeds and pod are dried and ground to make cayenne pepper, a red, fiery, hot spice, a pinch of which can be added to or sprinkled over a variety of dishes. It is generally rated at 30,000 to 50,000 Scoville units. |
| Chiltepin pepper |
The Chiltepin, also called chile tepin, is a wild chile pepper that grows in parts of Mexico, Arizona, Texas, and New Mexico. Tepin peppers are extremely hot, measuring between 50,000 and 100,000 Scoville units. |
| Cubanelle Pepper |
The Cubanelle, also known as \"Cuban pepper\", is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in the cuisine of Cuba, the Dominican Republic and Puerto Rico. Cubanelle peppers are similar to banana peppers and make an acceptable substitute for recipes calling for Anaheim peppers. |
| De Arbol pepper |
The Chile de árbol (Spanish for tree chili) is a small and potent Mexican chili pepper also known as birds beak chile and rats tail chile. These chilies are about 5 to 8 cm long and 0.64 to 0.95 cm in diameter. Their heat index is between 15,000 and 30,000 Scoville units. The peppers are a bright red color when mature. These can substitute for any recipe that calls for cayenne pepper. |
| Guajillo Chilli |
Guajillo chilli is a variety of chili pepper of the species Capsicum annuum, produced by drying the mirasol chili, and which is widely used in the cuisine of Mexico. Guajillo dried chilies, a must for the Mexican pantry. This sweet, thick fleshed chile is used in salsas, chile sauces, soups and stews. Guajillo chilies are available whole, dried or ground. |
| Habanero |
The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. Habaneros are extremely hot chilies used to make various sauces. The chile looks similar to a Scotch Bonnet. While it is typically used fresh it can also be purchased in powdered form. |
| Infinity Chilli |
The Infinity Chili pepper is a chili pepper created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire, what a guy. For two weeks in February 2011, the Infinity Chili held the Guinness World Record title for the worlds hottest chili with a Scoville scale rating of 1,067,286 Scoville Heat Units (SHU). |
| Jalapeño |
The jalapeño is variously named in Mexico as huachinango and chile gordo. The cuareeño closely resembles the jalapeño. The seeds of a cuaresmeño have the heat of a jalapeño, but the flesh has a mild flavor close to a green bell pepper. The Jalapeno is one of the most commonly grown chilies in Mexico and probably the most common chile pepper in the U.S. When the jalapeno is smoked and dried it is called a \"chipotle\". |
| Kashmirir Chilli |
Kashmiri chilli peppers are a popular milder chilli that imparts a great red colour to dishes. Either used whole or cut into pieces whole. Kashmiri chillies can be ground into a powder or paste before using. |
| Manzano pepper |
There are few medium-hot chilies with true fruitiness. Most have a bright crisp flavor or an earthiness with a hint of fruit. The Manzano pepper is one of the exceptions. The apple style shape hints at fruity, and it doesn’t disappoint with a truly refreshing citrus flavor. The species name, pubescens, means hairy, which refers to the hairy leaves of this pepper. |
| Naga Viper pepper |
The Naga Viper pepper is one of the hottest chili peppers ever measured. It was briefly the Worlds Hottest Chilli in 2011 according to the Guinness World Records with a rating of 1,382,118 Scoville Heat Units (SHU), a figure that surpassed the reading of the Infinity Chilli.Bit of a beast this one, handle with care. |
| Pequin pepper |
This dude is also known as Bird Pepper. 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 chilies, fruits start out green, ripening to brilliant red at maturity. In terms of heat, they are slightly shy of chiltepin peppers, hovering near the middle of the pepper scale. That’s about 40,000 to 60,000 Scoville heat units, which means it’s slightly hotter than a cayenne pepper. Compared to the popular jalapeño, it’s typically about 12 times spicier. |
| Peter pepper |
The peter pepper is an heirloom chili pepper that is best known for its unusual shape. It is a type of Capsicum annuum, though it is not officially recognized as a cultivar of the species. It occurs in red and yellow varieties. The pepper is considered very rare, and its origin is unknown. It is a medium heat pepper. |
| Pimento |
The Pimento, Pimiento, or Cherry Pepper is a variety of large, red, heart-shaped chili pepper that measures 9cm long and 6cm wide. The flesh of the sweet pimento is sweet, succulent and more aromatic than that of the red bell pepper. They are the little pepper used to stuff Spanish green olives. This is the same pepper harvested to make paprika. |
| Poblano |
The Poblano is a mild chile pepper, just slightly more spicy than a bell pepper. It is one of the most popular peppers grown in Mexico, the plant is multi-stemmed, and can reach 60cm in height. The pod itself is about 6-9cm long, and about 4-6cm wide. This is not a chile to eat raw but use it roasted, rajas (strips) sauces or stews. When dried the poblano is called an ancho or mulato chile. |
| Red Amazon Pepper |
The red amazon, also referred to as the tabasco chile, is 3 cm long by 1.5 cm wide. It may be the most well known chile in the United States. The Red Amazon has a light, fiery flavor with hints of celery and at 75,000 Scoville units it adds a powerful kick to all types of food. 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 the well known cayenne pepper. |
| Red Savina pepper |
The Red Savina pepper is a cultivar of the habanero chile, which has been selectively bred to produce hotter, heavier, and larger peppers. The Red Savina habanero once carried the title of hottest pepper in the world. It’s a scorching hot pepper with a dramatic back story and even a bit of government protection. Few other pepper variations can claim that. |
| Rocotillo pepper |
The Rocotillo pepper is a chile pepper that 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. Most rocotillos rate between 1,500 and 2,500 Scoville units. |
| Santa Fe Grande pepper |
The Santa Fe Grande chile pepper, also known as Yellow hot chili pepper and the Guero chili pepper, is a very prolific cultivar used in the Southwestern United States. The conical, blunt fruits are about 5.1 cm long. They ripen from a pale yellow to a bright orange or fiery red. Santa Fe Grandes fruit have a slightly sweet taste and are fairly mild in pungency but have a nice flavour. |
| Scotch bonnet |
The Scotch Bonnet a variety of Chile Pepper, similar to, and of the same species as, the habanero. A cultivar of the Habanero, it is reputed as one of the hottest pepper in the world and very popular in the UK. |
| Serrano pepper |
A Serrano pepper is a type of chile pepper that originated in the mountainous regions of the Mexican states of Pueblo and Hidalgo. Unripe Serranos are green, but the colour at maturity varies. Common colours are red, brown, orange, or yellow. You can add the Serrano to salsas, guacamole as well as many other Mexican dishes. Make sure to wear kitchen gloves when handling these chilies, they are hot dude. |
| Spanish Naga Chilli Pepper |
The Gibralta Naga, or Spanish Naga, is of course 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. |
| The Naga Dorset Pepper |
This is a variety of chile pepper grown in West Bexington, Dorset, England. It was claimed in March 2006 to be the world’s hottest chile. It was developed by Michael and Joy Michaud from the Naga Morich chile, a 2 cm long habanero chile. It’s a subspecies that’s talked about like its own pepper variety, and it has the balls to back it up. As both the Naga Morich and Dorset Naga are cousins of the ghost pepper, they both rank right up there as some of the hottest peppers in the world. This is a serious pepper so write a will before handling. |
| The Naga Jolokia |
This chile pepper is found naturally in the army garrison town of Tezpur, in the north-eastern state of Assam, India. It is a naturally occurring chili and is reputed to be one of the hottest in the world. When ripe it measures 6cm long and comes with one hell of a bite. |
| Trinidad moruga scorpion |
The Trinidad moruga scorpion is native to the district of Moruga in Trinidad and Tobago. On February 13, 2012, New Mexico State University Chile Pepper Institute identified the Trinidad moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units and individual plants with a heat of more than 2 million, wow. |
| Trinidad Scorpion |
Superhot, bitter chile originating from the island of Trinidad. |
