The high yield of flesh to skin makes anchos great for sauces. Characteristics: This long pepper is relatively mild and very versatile. When mature, the Anaheim turns deep red and are referred to a chile Colorado or California red chile. Anaheims are popular in salsas and dishes from the American Southwest. Characteristics: Just a couple of inches long, with a tapered end, this small pepper packs quite a bit of heat.
Beware: The smaller the pepper, the hotter it is. When ripe, serranos are red or yellowish orange—they can be cooked in both their ripe and unripe states. Serranos are common in Mexican and Thai cooking. Characteristics: Small and bulbous, this chile, in the same family as the Scotch bonnet, is one of the hottest on the Scoville scale. They're popular on Mexico's Yucatan Peninsula and in the Caribbean, where they're used to make hot sauces. Characteristics: Slender and tapered, this chile is probably most familiar in its dried, ground form—the powder known as cayenne pepper.
Ground cayenne pepper is a main ingredient in the chili powder that flavors Tex-Mex dishes such as chili con carne. It's one of the spiciest types of peppers! Characteristics: This South American pepper looks like a miniature bell pepper, and, like a bell pepper, can come in shades of orange, yelllow and red. The hottest rocotos are typically yellow, but red rocotos are the most common. Inside, the pepper has unique black seeds. It's sometimes referred to as the hairy pepper thanks to its furry leaves.
Rocoto have a crisp and fruity flavor, and are commonly used in salsa. Alternate Names: Peri peri, African bird's-eye pepper and African red devil pepper. Characteristics: When Portuguese sailors made port of call in what's now South Africa and Mozambique, they brought ashore little chile peppers called bird's eyes, or peri-peri in Swahili.
The name also came to refer to the piquant sauce made from these chiles, as well as to the Portuguese-African method of cooking prawns, chicken, or anything else in this sauce. Nando's bottled version is a mainstay for those who don't want to make it from scratch. Though it's a relatively small pepper, growing only one to two inches, it packs quite a punch. Characteristics: Bright red and pointed upward, these peppers grow toward the sun, which is why they were given the name mirasol which means "looking at the sun" in Spanish.
In their dried form, they are called guajillo. Guajillo are fruity, tangy, and mildly acidic, and are a common ingredient in traditional al pastor. They are also one of the main chilis used in mole sauce.
Characteristics: Best known for the sauce that bares its name, this pepper grows throughout the world. At maturity, the pepper measures one to two inches and is bright red. To create the famous tabasco sauce, the pepper is smashed and combined with salt and vinegar, which tempers the pepper's heat the Scoville rating of tabasco sauce is 2, to 5, — a mere fraction of its rating as a pepper. Characteristics: This Mexican pepper is typically plucked from the vine while still green.
Winsberg says guindilla is a name applied to several distinct regional varieties in Spain ranging from marble-size scorchers to these sweet large fryers, which he says are similar in flavor to a Hatch chile but without the heat. This is a Mexican variety that matures from dark green to dark chocolate brown. A French pepper used in many French Basque recipes. When it turns red, it gets very sweet.
Its skin is a little tough, but it peels pretty easily if you roast it first. Anaheims are good roasted, cut into strips, and thrown into a salad; stuffed with meat and grilled; used in salsa verde; or added to cheese enchiladas.
Spiciness Scale: 4 to 5. This bright red pepper is usually consumed in its dried, powdered form, known as cayenne pepper. When ripe and fresh, cayenne chiles are long, skinny, and very hot. Winsberg says they are relatives of wild chiles from South and Central America. It develops a tougher skin as it matures, and then is best roasted and peeled.
Spiciness Scale: 2. It gets its name from Jalapa also spelled Xalapa , the capital of Veracruz, Mexico. Spiciness Scale: 3. It is most commonly sold in its green stage it turns red and then yellow as it gets older. You can also find serranos pickled or dried. Spiciness Scale: 5. Native to parts of Central America and the Caribbean, this little pepper packs a lot of heat.
But contrary to popular belief, the Red Savina habanero is not the hottest type of chile; that distinction now goes to the Indian bhut jolokia, or ghost chile and Jamaican jerk mainstay Scotch bonnet peppers are almost twice as hot as habaneros.
Still, habaneros add a lot of fire to cooking and should be used judiciously. 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. It is generally mild with a nutty flavor at this stage, but it gets hotter as it matures. Part of the fun of eating these peppers is that about one in a dozen will be pretty hot, says Winsberg.
Spiciness Scale: 4. Common in a lot of Peruvian cooking , the aji rojo is more of an orange-red than a true red pepper. It has a similar heat level to cayenne and can be chopped finely and added to ceviche or mixed with cheese or cream to make a sauce to serve over potatoes or chicken. 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. 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.
These vary in size and shape and are very hot. They are usually round, though sometimes more of a triangular shape. Cherry peppers can also be sweet. This is a type of pimento or pimiento pepper, which is what you often find stuffed in green olives.
It is a large, sweet red pepper, similar to a bell but with an extra-thick, juicy wall. The skin comes off easily, so this is an ideal pepper for roasting. The ultimate pepper for roasting, the Spanish piquillo has become very popular because of its intensely sweet flavor and bright red color.
It is often roasted, peeled, and stuffed with a variety of fillings like salt cod, tuna, or cheese but is also good stuffed in other things, like these Fried Spanish Ham and Cheese Stuffed Pork Chops.
Spiciness Scale: 1 to 2 with the occasional 2 to 3. Popular in Japan, the shishito has thin walls, mild heat, and a little sweetness. It also makes very tasty tempura. Try some of our ideas for cooking with these chile peppers. And if you want to really DIY, see how to grow peppers.
Roasted bell peppers are pureed with beans, tahini, and an array of spices and herbs to create a creamy red pepper twist on a Middle Eastern classic. This dip is filling enough to serve on bread with veggies for an easy meal or perfect as a snack served with warmed pita. The dip only takes 15 minutes to prepare and requires minimal effort.
Created by Troy Primeaux, a horticulturist from Louisiana. He began crossing the Naga Morich and Trinidad 7 Pot seeds around The 7 Pot Primo can get very lumpy and distorted and even grow a skinny little tail.
The latest variation on the 7 pod, naga, jolokia, etc is the Komodo Dragon. The 7 Pot Brain Strain was developed using selective breeding by saving pods from plants that would produce a lumpy, grainy texture like the human brain.
A very productive chile plant, many growers say this is the hottest of the red 7 Pot strain chile plants. The scorching heat of the fruit is combined with a distinctive fruity aroma, making this a truly exceptional chile. Fruits ripen from green to red, and may be harvested at either stage of maturity.
The 7 Pot Jonah is a larger plant that produces larger and rounder Trinidad 7 Pot strain pods, with a fruitier flavor than the standard 7 Pot and slightly higher heat. The Naga Morich is extremely hot, but has a flavor that is quite unique. Also known as naga jolokia, naga morich, bih jolokia, u-morok, ghost pepper, and red naga chilli. It has all the characteristics of the Bhut Jolokia Red, but is much sweeter and delicious, but still deadly hot.
The Trinidad Scorpion is a rare and extremely hot pepper which originates from Trinidad. Over 1,, Scoville Units. In Caribbean regions it is also known as 7 pot as one pod is said to provide enough heat to spice up 7 pots of stew.
The Red Savina pepper is a cultivar of the habanero pepper, which has been selectively bred to produce hotter, heavier, and larger fruit. The pods of chocolates tend to be slightly larger than your typical habanero pepper and have a unique, rich, smoky flavor.
These peppers are shaped like jelly beans and mature from green to white. They are from Mexico, presumably the Yucatan Peninsula, where they get their name. Later on a red variety emerged. It is highly resistant to many species of root-knot nematodes. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin.
This creamy-white fruit is a favorite for its smoky taste and extreme heat. An ornamental and unique pepper. From Suriname, a country on the northeastern coast of South America, it is used in almost all facets of Surinamese cuisine. Its flavor is described as fruity, with hints of mango and pineapple. The Hot Paper Lantern is a habanero type. They ripen from lime green to orange and finally to a bright scarlet red. This pepper originates from the Caribbean.
Peppers are peach colored when mature. They are longer than most habaneros, have a nice fruity flavor and are very hot. The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. From the small country of Guyana, the Wiri Wiri pepper is so cherry-like in appearance that sometimes it is called the Hot Cherry or Bird Cherry pepper.
This uniquely colored habanero showed up as an off-type in the garden of SSE member James Weaver of Kutztown, Pennsylvania in the late s. They start out light green with a hint of purple and turn a mustard-orange color. Capsicum Chinense. The Golden Habanero is characteristically lantern-shaped, maturing from light green to a beautiful golden-orange. A pepper that originated in central and southern Africa, it is described as having a fruity, citrus flavor with a searing heat that is comparable to a standard habanero.
Similar to size, color and shape of Fatalii. But skin is smoother and chile is smaller. Datils are similar in heat to habaneros but have a sweeter, fruitier flavor. Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Residing from the Cumari region of Brazil, this rare, fiery hot pepper is only the size of a pea.
The Cumari has a really nice, sweet flavor but packs a lot of heat. Normally found in South America, the Rocoto Pepper has thick walls, resembles a miniature bell pepper, but can be very hot with distinctive black seeds. There are dozens of varieties of Bird Peppers throughout the world. The two best known varieties in North America are Chiltepin and Pequin.
Similar in appearance to the original cayenne, this variety is twice as hot. A mature Carolina Cayenne will be over five inches in length and about an inch in width, with wrinkled and thin skin. Typically sold dried, the Tabiche pepper originated in India and is now grown worldwide.
The skin of the pepper is extremely thin and wrinkled. The color may vary dependent upon the region it is grown. Originating from the Bahamas, this small, hot pepper may be found in an assortment of colors, including yellow, orange, green and red.
Peppers grow upright in clusters. A long, skinny pepper, intense heat with intense flavor makes this pepper a favorite in many Asian dishes. Great flavor fresh or dried. There are at least 79 separate varieties of chili that have appeared from three species in Thailand. Thai ornamental has small 1 inch long, very hot peppers that point upward on a 12 to 18 inch tall plant.
They range from green to yellow, orange, and then red. These peppers grow to 3 to 4 inches long and start out green and mature to a bright. They grow on a short, bushy plant, giving rise to clusters of upright peppers. Widely used in Philippine cuisine, Siling labuyo is a small chile native to the Philippines. Purira Chile Pepper is an annual plant that grows 16 to 36 inches tall.
The chiles grow pointing upwards. The peppers are about 2 inches long with medium thick walls. The Malagueta pepper is a type of chili used in Brazil, Portugal and Mozambique. Dundicut peppers are a variety of small, round, dark red chili peppers grown in Pakistan and are also known in Asia as lal mirch. The fruits of this chile start out yellow-green and ripen to red, with a narrow crescent-shape and somewhat thick flesh. They may be harvested while green or red.
Department of Agriculture in South Carolina. Tien Tsin Chinese red chile peppers are named after the province of China in which they are harvested. Also known as Chinese Red Peppers or Tianjin peppers. The Prairie Fire is a compact edible ornamental pepper perfect for outdoor borders or indoor pots. They mature in a range of colors from creamy yellow to purple, then orange and finally red. Flavor is fruity and hot. The chiles are slim with thin walls and smooth skin, and grow to inches.
Pequin or Piquin pepper is a hot chile pepper cultivar commonly used as a spice. The popular Cholula brand hot sauce lists pequin peppers and arbol peppers among its ingredients. The Tennessee Teardrop is a wonderful ornamental, heirloom Chile pepper from Tennessee. A great option for adding a bit of drama to your landscaping. Displaying different colored fruits at various stages of maturity, the Tennessee Teardrop is a beautiful eye-catcher.
This is the chili pepper used in Tabasco sauce. The peppers are named after the Mexican state of Tabasco. Until recently, all of the peppers used to make Tabasco sauce were grown on Avery Island, Louisiana.
These small peppers grow upright in clusters and mature from light green to red, often with shades of orange in between. They are decorative and colorful, great for ornamental use. The Red Amazon is actually a dried Tabasco chile with a light, fiery flavor with hints of celery. It becomes covered in peppers that start out purple, then move through yellow and orange, becoming red when fully ripe, producing a rainbow effect on the green plant.
A cousin of the Rocoto Pepper, the Manzano also has thick walls, resembles a golf ball sized apple, with distinctive black seeds. They ripen to a brilliant yellow-orange color. Although similar to the traditional cayenne chili pepper, there are a few differences. A very attractive plant in the garden, the F1 Cheyenne is an easy to grow hyrid branching chilli that produces a heavy crop of 4 inch green peppers that mature to bright orange all over the plant.
The cayenne pepper, also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a hot chile pepper used to flavor many dishes. Wrinkled fruits average 8 inches with medium-thick walls.
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