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SCOVILLE HEAT UNITS: 923,889 – 1,853,986 SHU

The 7 Pot Douglah is an extremely hot pepper from Trinidad. It’s skin is notably dark chocolate brown and somewhat pimpled. It starts off green but matures to a rich brown. It is one of the Hottest Peppers in the World.

Aside from the color, it looks very much like other superhot chili peppers, roughly habanero shaped, about two inches long.

How Hot is the 7 Pot Douglah?

The 7 Pot Douglah measures in at between 923,889 – 1,853,986 Scoville Heat Uni...

SCOVILLE HEAT UNITS: Over 1 Million SHU

Chinense

This is one of my favorite chili peppers. I love all 7-Pot peppers for their heat and fruitiness. In fact, it is one of the hottest chili peppers in the world. The 7-Pot Barrackapore comes from Trinidad and is a rare chili pepper. The pots are shaped similar to a habanero or a ghost pepper. The skin is typically pimpled and form a tail, per the photos. The pods start out green and ripen to a vibrant shade of red.

An old story goes that the 7-Po...

SCOVILLE HEAT UNITS: Over 1 Million SHU

The heat of the 7-Pot pepper is similar to the Bhut Jolokia but with a more fruity and nutty flavor, like other Caribbean peppers. It is becoming more popular and well-known among chile-heads, but the seeds are very rare and hard to find.

The 7-Pot is from Trinidad, and there are a few different versions, including the Yellow 7-Pot, the 7-Pot Jonah, and the Chocolate, or 7-Pot Douglah. It is related to the Trinidad Scorpion Pepper and has rough, pimpled...

SCOVILLE HEAT UNITS: 175,000 SHU

Also sometimes known as Piri Piri or Pili Pili, the African Bird’s Eye is a small chile, growing to only about 1 inch, but they pack a lot of punch. They mature to red or purple, and have a tapered shape, with a blunt point. Historically found in the African wild, it has recently been grown commercially in some parts of Africa, often to be used as pepper extract or as organic pest control.

The African Bird’s Eye is commonly used in soups, stews, hot sauces and...

SCOVILLE HEAT UNITS: 30,000-50,000 SHU

Since “Amarillo” is the Spanish word for yellow, and “Ají” is the term for chile in South America, this pepper is also appropriately known as the “yellow chile.” The Ají Amarillo is grown in all areas of Peru. Used by the Incas, it is still the most common and popular chile in that country.

It may be said that is it possibly the most important ingredient in Peruvian cooking. It grows to about 4-5 inches in length, and despite its name, it actually mature...

SCOVILLE HEAT UNITS: 1,177 – 75,000 SHU

Also known generally as the Peruvian hot pepper, “aji” is the common name primarily in South America and areas of the Caribbean for chili peppers.

History of the Aji Chili Pepper

Aji Chili Peppers have an interesting history, represented in the way that the cuisine that has most taken to this particular pepper. It is most well loved in Peru, where the pepper shows up in a variety of dishes and is often served at the table as a condiment aside red onion ...

SCOVILLE HEAT UNITS: 80,000-100,000 SHU

Capsicum Baccatum

The Aji Cito chili pepper is possibly the hottest of the Capsicum Baccatum peppers at around 100,000 Scovilles.

It originates in Peru and bears some physical resemblance to the Lemon Drop chili.

The prolific plants are easy to grow and produce many fruits throughout the summer that grow to about 2 inches long and ½ inch wide with a tapered shape.

They mature from green to a beautiful yellowish-orange with a somewhat citrusy flavor, exc...

Capsicum Bacattum

The Aji Fantasy is an aji variety that was developed over a 5 year period in Finland. It is a sweet pepper, emphasis on sweet, with a mild heat level. The peppers are highly flavorful and ideal for many dishes. The plants are quite productive.

Mine exploded this year in the garden and I’ve picked several dozen already. The pods are smallish, about the size of a habanero pepper, and ripen to an attractive bright yellow.

They are shaped like squat little hats. An excellent pep...

SCOVILLE HEAT UNITS: 5,000-10,000 SHU

Capsicum Baccatum

The Aji Habanero has only a fraction of the heat of a regular habanero but is named for its similar appearance and smoky, fruity flavor.

The crisp fruits can be harvested when green around 70 days or their mature yellowish-orange around 85 days.

They grow to about 3 inches, with a tapered shape and slight wrinkles.

An attractive addition to your home garden, these beauties are easy to grow and produce large harvests which can be dried to...

SCOVILLE HEAT UNITS: 30,000-50,000 SHU

The Limo chile (or Ají Limo) is another super-hot chili from Peru. (Ají is the term for chile pepper in South America.) It grows to about 2-3 inches, and may be red, yellow, orange, or even purple or white, providing great color for your dishes.

They are commonly used in ceviche, and other Peruvian cooking, and they’re also great for salsas, chili and other fish dishes. The Limo has a citrus-spice flavor when cooked.

Learn more about aji chili peppers.

O...

SCOVILLE HEAT UNITS: 500 SHU

The Panca chili (or Ají Panca as it’s known in South America), is a deep red to burgundy pepper, measuring 3-5 inches. It is the second most common pepper in Peru, and is grown near the coast. Similar in shape to the Ají Amarillo, it is less spicy and has a rather sweet, berry-like, and slightly smoky flavor.

The Ají Panca can be made into a paste or dried and minced to be used as a condiment. They can be found for sale on the internet in either form. Used in Peru...

SCOVILLE HEAT UNITS: 20,000 SHU

Capsicum baccatum

The Aji Pineapple is a gorgeous yellow baccatum pepper with elongated fruits that average from 2-3 inches long. They begin green and ripen to the vibrant yellow that you see in the photos. Similar to other Aji peppers, which are typically bright and fruity, the Aji Pineapple runs around 20,000 Scoville Heat Units, so it is moderately hot.

I’m told this is a rare chili pepper, though that is a shame. It is a delicious pepper and works in many a...

SCOVILLE HEAT UNITS: About 10,000 SHU

Capsicum Annuum

The Aleppo pepper, also known as the Halaby pepper, is named after the city of Aleppo in Northern Syria. It is commonly grown in Syria and Turkey, and is usually dried and crushed, as shown below.

Aleppo Chili Peppers

Aleppo pepper is used in Mediterranean and Middle Eastern cuisine, although it has become very popular around the world as an alternative to crushed red pepper or paprika, due to its beautiful deep red color, rich fruity undertones and aromatic ...

SCOVILLE HEAT UNITS: 500-1000 SHU

A mild, medium sized chili pepper that grows to 6-10 inches, often used when green, though it can be used when red. The basic variety ripens to a dark green/reddish color, but other strains ripen to full red. They are one of the most common chilis in the United States and are used in many foods and recipes. Red varieties can be strung together and dried to make ristras.

Maturity: 75-80 Days

The Anaheim chili pepper is named for the California city of Anaheim.

Anaheim Chili Peppers

SCOVILLE HEAT UNITS: 1,000 – 2,000 SHU

An Ancho pepper is the dried form of the poblano chili pepper. Ancho has a mild paprika flavor, with sweet to moderate heat.

Ancho Pepper Uses

The Ancho chili pepper, together with the Mulato and Pasilla chili peppers, form the “holy trinity” of peppers widely used in cooking mole sauces. The Ancho is used to add flavor, heat, and color to the sauces.

SCOVILLE HEAT UNITS: 95,000-110,000 SHU

As its name suggests, the Bahamian pepper originates from the Bahamas, where it is still one of the major agricultural crops. This small, round pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange, green and red. Interestingly, the Bahamian pepper grows upright in clusters, unlike most peppers that hang from their stems.

At roughly 100,000 Scovilles, they are hotter than the cayenne, but not...

SCOVILLE HEAT UNITS: 0-500 SHU

Also known as the Yellow wax pepper, the Banana Pepper has a mild, sweet taste that is very popular on many types of foods. It is commonly eaten on pizza, in Greek salads, on sandwiches, or stuffed with meat and/or cheese. They also add a bit of sweetness to salsa and an interesting flavor, while other peppers add the heat.

They may be pickled or used fresh. As the name suggests, it is typically a bright yellow or yellow-green, but they may mature to orange or r...

SCOVILLE HEAT UNITS: 15,000-30,000 SHU

The Barker’s Hot chili pepper is an extra-hot chile, the hottest of the Anaheim/ New Mexico variety, and it has great flavor. They grow to 5-7 inches in length, and can be used just as you would use an Anaheim, with an extra punch. This variety originally comes from a selection of native New Mexican chiles, so it naturally grows well in very hot, dry climates.

The peppers ripen from green to red, with the red fruits growing hotter than the green ones. Th...

SCOVILLE HEAT UNITS: 855,000 – 1,041,427 SHU

Yep, these babies were officially the hottest peppers around, topping the Red Savina Habanero. It was awarded the distinction of World’s Hottest of All Spices by the Guinness World Records in 2006, though was eventually toppled several times over.

Jalapeno Pepper Comparison

The hottest ghost pepper is 416 times hotter than the mildest jalapeno pepper, and about 208 times hotter than the average jalapeno pepper. Quite hot!

How Hot is the Bhut Joloki...

SCOVILLE HEAT UNITS: 50,000-100,000 SHU

The tiny Bird’s Eye Chili originated in Cambodia, Vietnam, Thailand, The Philippines, and surrounding countries, but they can now be found all over the world. They are presumably called Bird’s Eye Chili because of their small round shape and because they have been spread by birds, which are not affected by the heat of the peppers. The Chiltepin pepper in North America is also known by the same name, and for the same reasons, but it is a different pepper...

SCOVILLE HEAT UNITS: 5,000-30,000 SHU

Capsicum Baccatum

This chile is a member of the Capsicum Baccatum species, which includes the Ají pepper. It has an interesting shape, hence its name, and can be very spicy, with a fruity flavor. It is red when mature, and measures about 1 inch long and 2-3 inches wide.

It can be used fresh in salsas or salads, and can be dried or pickled as well.

SCOVILLE HEAT UNITS: 10,000-30,000 SHU

Grown for centuries in Bolivia (Central South America), the Bolivian Rainbow chile is a stunningly beautiful plant. The peppers start out a brilliant purple and turn yellow to orange to red, with all stages of the pepper present on the plant at once, making it a bright and colorful addition to your garden or your home.

They can be grown indoors and will produce fruits continuously, year-round. When grown outside, they need a warm climate.

The peppers are...

Scoville Heat Units: 1 Million – 1.35 million SHU

Capsicum Chinense

Extremely, dangerously HOT!! Possibly the hottest of all the 7 Pot pepper types.

The 7 Pot Brain Strain is a variety of the 7 Pot chili created by a chili grower named David Capiello in North Carolina in 2010.

David started by growing 7 Pot Chili seeds that he received from a grower in Trinidad. He then used selective breeding to save pods from plants that had certain desired traits.

The result was one of the hottest peppers ...

SCOVILLE HEAT UNITS: 300,000 – 475,000 SHU

This extremely hot pepper, originally from the Yucatn peninsula in Mexico, is now also cultivated in the Carribean and around North America. This pepper typically grows to about 1 inch in diameter and 1 1/2 inches in length. It appears plentifully from bushes growing around 3 feet in height.

The Carribean red habanero is about twice as hot as a regular habanero. It matures in as little as 90 days, and is suited to northern climates and even to growin...

SCOVILLE HEAT UNITS: 0-500 SHU

This Italian sweet pepper is a corno di toro type (bull’s horn), because of its shape. The flavor is sweet and fruity. They are best picked when they have turned a deep red, as shown in the above photo. These plants were developed to bear fruit during cooler conditions, so they are excellent for higher zones with shorter growing seasons. Tapered fruits typically average 6 inches long by 2 ½ inches wide, weigh about 5 ounces (142 gm), and ripen from green to deep...

SCOVILLE HEAT UNITS: 100,000-125,000 SHU

Similar in appearance to the original cayenne, this variety is twice as hot and appears slightly wider. Maturing to a deep red, the Carolina Cayenne has wrinkled, thin skin.

It is native to Central and South America but was perfected and developed for growing by Clemson University in 1985. Most significantly, they found that it is resistant to root-knot nematode, a pest that can destroy certain plants and crops. Studies suggest it can be used as a rota...

Scoville Heat Units: 1,400,000 – 2,200,000 SHU

With a Guinness-submitted 1,569,383 SHU (scoville heat units) averageand recently measured peak levels of over 2,200,000 SHU, SMOKIN’ ED’S CAROLINA REAPER® has officially completed its long journey to the top of “super-hot” chili charts.

What is the Carolina Reaper Chili Pepper?

This is an extremely hot variety developed by a grower named Ed Currie. It is also called HP22B pepper. As of 2013 it is over 7 generations old. Ed created this chili pep...

SCOVILLE HEAT UNITS: 1,000-3,000 SHU

Capsicum Annuum

The Cascabel Chile is grown in several areas of Mexico. It is small and round, 2-3 cm in diameter, and matures to a deep red.

It is also called Chile Bola, meaning ball chile in Spanish. When dried, it turns to a dark brownish red, and the seeds become loose and rattle inside the chile. This is the reason for the name Cascabel, which means “little bell” or “sleigh bell” in Spanish.

With a mild to moderate heat level, the Cascabel is perfect...

Scoville Heat Units: 1,000 SHU (or less)

Capsicum Annuum

The Cayenne Buist’s Yellow is an excellent salsa pepper, and works well dehydrated and crushed into powder for various seasoning applications.

What is a Cayenne Buist’s Pepper?

The Cayenne Buist’s chili pepper originated in the United States. The pods are a bright orange and grow to roughly 4-5 inches in length. The pepper plant is quite productive, producing a lot of fruit which start out green and ripen to a gorgeous golden orange. Th...

SCOVILLE HEAT UNITS: 30,000 – 50,000 SHU

A thin chile pepper, green to red in color, about 2 to 3 inches long. The “cayenne pepper” spice you use is the dried, ground version of this pepper.

The cayenne chili pepper is a bright red chili ranging from 2-5 inches long and about 1/2 inch in diameter. Cayenne chilis are usually sold as a powder, as cayenne pepper.

The word cayenne comes from the city of Cayenne in French Guiana. Cayenne pepper is great in soups and sauces, on pizzas, as well as o...

Scoville Heat Units: 30,000-50,000 SHU

Capsicum Annuum

The very attractive Golden Cayenne matures from green to a beautiful golden yellow with smoother skin and fewer wrinkles than the traditional red cayenne pepper. They also grow a bit larger than the red cayenne, about 4-6 inches long, but with the same slim, tapered, and slightly twisted shape.

Since their heat develops as they grow larger, wait until maturity to harvest in order to get the full heat. Use the Golden Cayenne in just about ...

SCOVILLE HEAT UNITS: 70,000-100,000 SHU

Similar to the Carolina Cayenne, the Charleston Hot is a variety of Cayenne created by the U.S. Department of Agriculture in South Carolina. Although it was not bred for its heat, it is much hotter than a regular cayenne, which averages about 30,000 Scovilles. In fact, it’s almost as hot as a habanero but with a great cayenne flavor.

The Charleston Hot starts out green and turns to yellow, then orange, then bright red. It can be harvested during its imm...

SCOVILLE HEAT UNITS: 1,000-2,500 SHU

The Chilaca is a curved, long, thin pepper, that grows to about 6-9 inches, and 1 inch wide.

It has a flattened shape, and its skin is wrinkled. It matues to a deep brown color, and has a rich flavor. The Chilaca is usually dried, and in this form is known as the Pasilla. The Chilaca is rarely used fresh, but the Pasilla is great for sauces or can be ground and made into a table sauce, or condiment.

SCOVILLE HEAT UNITS: Sources rate this chile in 2 categories- 15,000-30,000 and 50,000-65,000 SHU

Capsicum Annuum.

Chiles de Árbol are small and thin Mexican peppers, growing to 2-3 inches long and less than a ½ inch wide. They mature to red, and are harvested and used at this stage. Chile de Árbol means “tree chili” in Spanish, a name which refers to the woody stem of the pepper. Other names for this chile include Bird’s beak chile, andRat’s tail chile.

These peppers may be sold fresh, dried...

SCOVILLE HEAT UNITS: 30,000-60,000 SHU

Capsicum Annuum

Also spelled Piquin, this chile is also called Bird Pepper, because it is consumed and spread by wild birds. It is a tiny fruit, (pequeno in Spanish means tiny) measuring only ½ to ¾ inches long, but don’t be fooled, this little chile packs quite a punch! As it matures it changes from green to bright red. It is sometimes confused with the Chiltepin, which is a similar but different pepper.

Some describe the flavor as citrusy, smoky, and n...

SCOVILLE HEAT UNITS: 50,000 to 100,000 SHU

Capsicum Annuum

The Chiltepin, or Chiltepine, is a tiny, round or oval shaped, red to orange-red chile, measuring about .8cm in diameter. It has grown in the wild throughout much of Northern Mexico and Southern Texas for generations, and there is much folklore and history involving the plant in the US/Mexico Borderland areas. Efforts to grow the wild plants on farms have led to the development of the Chile Piquin which is grown commercially in Mexico...

SCOVILLE HEAT UNITS: 4,000-6,000 SHU

The Chimayo is another New Mexico chile, but it is a unique one. It is not commercially mass produced, but is more commonly grown in individual homes and gardens, making them unpredictable and un-conforming, in a good way. The length can vary from 4-7 inches, even from the same plant, and the shape could be straight and skinny or bent and curly.

The Chimayo has been grown throughout northern New Mexico for so many generations that it is commonly called “na...

SCOVILLE HEAT UNITS: 2,500 – 8,000 SHU

Chipotle Peppers are smoked, dried jalapenos. As jalapeno pepper age, then turn red on the vine and begin to dry. These red jalapeno peppers are plucked and smoked for days until dried, turning them into chipotle peppers.

It takes about 10 pounds of jalapeno peppers to make 1 pound of chipotle peppers.

Quick Chipotle Pepper Facts:

  • Chipotle peppers are smoked, dried jalapeno peppers that have turned red
  • Chipotle peppers are dried red jalapenos
  • Not all ch...

SCOVILLE HEAT UNITS: Tested between 923,000 and 1.85 million Scovilles, with an average of 1,169,058.

It is suspected that it could reach 2 million in the future.

From Trinidad, an island just northeast of Venezuela, the 7-Pot is a Caribbean chile. It’s similar in shape to the Habanero and has similar “pimpling” to other super hot peppers, like the Naga Morich. Its flavor is fruity, sweet and nutty, if you can get past the intense and sweat-inducing heat.

The Chocolate 7-Pot, also called the ...

Scoville Heat Units: 300,000-425,000 SHU

The Chocolate Habanero, also known as “Congo Black” or “Black Habanero,” is one of the hottest peppers originating from the Caribbean. It ripens to a beautiful chocolate brown and delivers searing heat. They take longer to grow and mature than other habanero varieties, but they are well worth the wait. Fruits grow to about 3 inches long by 2 inches wide.

The Chocolate Habanero has a distinctively rich and unique flavor. Cooks love using it to spice up ...

Scoville Heat Units: 1,000+ SHU

Capsicum Annuum

A mild and sweet multi-purpose chili pepper ideal for many types of cooking. Use them in place of bell peppers in the Cajun Holy Trinity (bell peppers, onion, celery), for stuffed pepper recipes, roasting and grilling, or simply eating raw.

What is a Corno di Toro Giallo Pepper?

The Corno di Toro Giallo chili pepper is an Italian heirloom pepper. It’s name literally translates to “Bull’s Horn” because of the long, tapered shape. The plants bear ...

Scoville Heat Units: 700-2,000 SHU

Originally from South America, the Coronado Pepper grows to 4” long and 2” wide with thin, waxy skin. It tastes like a mix of pear and berries, and turns a bright red when ripe. With its mild flavor, it can be eaten fresh, added to dishes for extra flavor, or dried and ground into powder.

Scoville Heat Units: 0-1,000 SHU

Capsicum Annuum

The Cubanelle is considered a sweet pepper, although its heat can range from mild to very moderate. Cubanelles are usually picked before they ripen, while they are a yellowish-green color, but when ripe, they turn bright red.

They are usually about 4-6 inches long, 2 inches wide, and banana-shaped, tapering near the bottom. The skin should be glossy, and the pepper should be smooth and firm.

Cubanelles are also called the Italian Frying Pepper,...

Scoville Heat Units: 100,000 – 300,000 SHU

The Datil packs the intense heat of a Habanero or a Scotch Bonnet, but its flavor is sweeter, and more fruity. It grows to about 3 inches long, and turns yellow-orange when mature. The majority of Datils come from St. Augustine, FL, where they are grown commercially, but they can be grown almost anywhere indoors with seeds from vendors. Many companies make all types of hot sauces, which can be found at some specialty stores or online.

Two different s...

Scoville Heat Units: 125,000-325,000 SHU

The Devil’s Tongue is similar in color and shape to the Fatalii, but with smoother skin and smaller size. It matures to a bright yellow or yellow-orange and has a sweet, fruity flavor, if you can get past the intense heat. It appears to be in the habanero family, but it was “discovered” in Pennsylvania growing amongst other habaneros, so its exact origins are unknown. The heat level rivals that of the habanero and is still much hotter than most peppers.

Scoville Heat Units: 60,000-100,000 SHU

The Diablo Grande comes from the same group that includes jalapenos, poblanos, cayenne, and Serrano peppers. 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. These peppers are delicious when used fresh, pickled, or cooked in dishes.

Capsicum Annuum

The Dolmalik is an heirloom Ancho type pepper from Turkey. It has a rich smoky sweet flavor. Peppers ripen from light green to a reddish brown. They are used as a powder in Turkey to season meats but also make an ideal stuffing or roasting pepper. The Dolmalik peppers are about 2 inches in diameter and 4 inches long. Flesh is medium thickness. The Dolmalik chile plants grow over 3 feet tall.

Scoville Heat Units: 1 million- 1.5 million SHU

Capsicum Chinense

Development of the Dorset Naga began near Dorset, England, around 2001 when Joy and Michael Michaud of “Peppers by Post” bought a Naga Morich plant from an Oriental foods store in southern England. The Naga Morich chile is from Bangladesh and is highly regarded in that community. Over several years they selected fruit with the specific characteristics they were looking for, and extracted seeds. They planted those seeds and cont...

Capsicum Annuum

This is a sweet pepper that resembles a long and twisted Cayenne chili pepper. It is originally from the Southwest corner of France called Landes. The name translates into “English sweet pepper from Landes”. The fruit of the Doux des Landes pepper can grow over a foot long. The flavor profile is sweet and fruity. The peppers ripenn from green to red and are used fresh or cooked. In particular, they are known for a Basque recipe called Pipperade. Consider these peppers for swee...

Scoville Heat Units: 55,000-65,000 SHU

Capsicum Annuum

These small, round chili peppers from Pakistan grow to about ½ inch to 1 inch in diameter, and are dark red in color.

They are very popular in Pakistani and Indian cooking, with a flavor similar to Scotch Bonnet Chili Peppers, but with less heat. These little chiles pack a punch though! Just a couple crushed Dundicuts added to a pot will add heat and flavor.

Capsicum annuum

Also known as Slonovo Uvo. The Elephant’s Ears is a rare large sweet Paprika type from Croatia. The name is derived from the shape, as the pepper flattens when fully grown and resembles the shape of an elephant’s ear. In Croatia, this pepper is typically roasted, stuffed, and used for sauces and a variety of condiments. In Croatia and Serbia, it is very popular for Ajvar, a famous chili pepper preserve. The plant produces peppers over 6 inches in length and over 4 inches wide....

Scoville Heat Units: 1,500-2,000 SHU

The Espanola was developed in New Mexico in the 1980s by crossing a Sandia pepper with another New Mexico chile. They grow to 5-7” and mature from green to a deep red.

The young green fruits can be used to make green chile or chiles rellenos, while the red peppers are sometimes dried to make ristras or ground into a smoky chili powder. The Espanola is also popular in many dishes to add just a little kick.

Scoville Heat Units: 125,000-325,000 SHU

The Fatalii comes from central and southern Africa, and is one of the hottest peppers in the world. With the heat level of a habanero, it has a more fruity, citrus flavor, and packs an instant, intense burn, unlike the habanero, whose heat “sneaks up on you.”

The peppers grow to about 3 inches long, and mature to yellow. They have somewhat thin walls, and may be dried if cut lengthwise. They could be made into a powder for an intense spice, or frozen f...

Scoville Heat Units: 2,500-10,000 SHU

Capsicum Annuum

The Fresno pepper looks and tastes almost like a jalapeno, but they can be much hotter. Fresno peppers change from green to red as they grow, and increase in hotness, but they are often harvested and sold as green. The green peppers are mild to medium hot, while the mature red version is much hotter, surpassing the jalapeno. They grow to about 2-3 inches in length and have a diameter of about one inch.

Fresno chilis are commonly grown in t...

Scoville Heat Units: 0-1,000 SHU (or less)

Capsicum chinense

The Frontera Sweet Pepper is a variety found at Frontera on the island of El Hierro and brought to the chili pepper community by Peter Merle, a grower living in the Canary Islands. The peppers look very much like Scotch Bonnet peppers with a globe shape and bright yellow-orange color when mature, growing to about 2-3 inches in diameter.

The plants are highly productive and grow up to 4 feet tall.

Frontera Sweet Pepper

Flavor of the Frontera Sweet Pepper...

The Gatherer’s Gold chili pepper is horn-shaped pepper that ripens to a beautiful orange-gold color. It is a chick walled pepper with a sweet flavor and very few seeds. It is an Italian sweet pepper and ideal for frying, though it is also excellent roasted or raw.

Capsicum Annuum

The Giant Szegedi sweet pepper is originally from Hungary. It is a heart-shaped pepper that starts out whitish-yellow then ripens through orange to red when fully ripe, where it is at its sweetest. The fruit is about 4-1/2 inches long. It is a fleshy pepper with thick walls. The plants are typically very productive and hardy.

Scoville Heat Units: 1,086,844 SHU

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. As they are grown, they are stressed by creating a hot environment, which helps to make the chiles extremely hot.

They grow to about 3 inches and are round on top with a tapered end. They start out green and mature to red with wrinkled, knobby skin.

Scoville Heat Units: 2,500-5,000 SHU

Capsicum Annuum

The Guajillo is one of the most common and popular chiles grown and used in Mexico. It is mild to moderately hot, and has dark, reddish brown, leathery skin. The peppers range from 3-5 inches in length and are 1 inch wide. They are said to have either a green-tea flavor or fruity flavor, with hints of berries.

The Guajillo is usually sold in its whole, dried form, which can be either toasted and ground into powder, or re-hydrated and made i...

Scoville Heat Units: 35,000-40,000 SHU

Capsicum Annuum

The Guntur Sannam chili is grown in and around Guntur and Warangal in the state of Andhra Pradesh in India. It is an extremely important cash crop in that area, and the livelihoods of thousands depend on a successful harvest. Its popularity spreads throughout the world.

It is mostly used as a condiment, a culinary supplement, or a vegetable.

Scoville Heat Units: 0 SHU

Capsicum Annuum

The super sweet Gypsy Hybrid creates a rainbow of color in the garden, as the fruits mature from yellow to orange to red, all at different times on the plant.

The plants are high producers, yielding a large harvest throughout the season. At maturity the are about 4 inches with a tapering bottom, similar in shape to a jalapeno, but larger and wider.

Because of their sweetness and their crunch, they are delicious when served fresh in salads or with dip...

Scoville Heat Units: 100,000 – 350,000 SHU

This pepper is named after the Cuban city of La Habana, known here as Havana, because it used to feature in heavy trading there. It is related to the Scotch bonnet pepper; they have somewhat different pod types but are varieties of the same species and have similar heat levels.

The habanero pepper grows mainly on the Yucatan Peninsula in Mexico, where it is now thought to have originated, though it also grows in other hot climates including in Belize...

Scoville Heat Units: 1,000 – 8,000 SHU (or hotter)

Hatch chili peppers are actually New Mexican chili peppers that are grown and harvested in the Hatch Valley region, New Mexico. Located in the heart of the Rio Grande agricultural territory, Hatch, New Mexico, is often referred to as the Chili Capital of the World. Hatch chili peppers refer to the type of chilies the area has brought to fame, regardless of where they were actually grown.

Hatch chilies are a cultivar of the common New Mexico g...

Scoville Heat Units: 1,000-5,000 SHU

Capsicum Annuum

From Hawaii. The Hawaiian Sweet Hot Pepper has a similar size (about 2 inches long) and shape to a jalapeno but is typically eaten once it matures to red.

Although still quite hot, it’s not quite as hot as a jalapeno, but when the Hawaiian Sweet Hot is cooked, it loses some of its heat and becomes slightly sweet.

Some experts believe this may be the same variety as the “Waialua Pepper,” which also comes from Hawaii.

As usual, this beautiful...

Scoville Heat Units: 6,000-17,000 SHU

The Hidalgo is an heirloom pepper, similar in shape and hotness to the Serrano, originally from Mexico and Central America. The plants of this chili pepper produce large quantities and seem very sturdy. The chilis grow to about 2” long, and have thick, shiny red skin.

The Hidalgo pepper is great for pickling. It can be used to make relish or added to many dishes for quite a kick. They taste great put in salsa or sauces as well.

Scoville Heat Units: 1,000 SHU

Since the mid 1980’s, China has been sending recoverable satellites into space on a 5 day orbit around Earth. Each trip, approximately 5000 seeds are sent along and are exposed to the zero gravity and cosmic radiation, then returned. Back on Earth, these seeds are then cultivated. Around 50 of each batch show positive signs of mutation. These are selected for a 3-5 year program of cultivation and field testing and selection until those with the best properties a...

Scoville Heat Units: 5,000-15,000 SHU

Capsicum Annuum

What is the Hungarian Wax Pepper?

The Hungarian Wax Pepper, as its name suggests, originated in Hungary. Also known as the Hot Wax Pepper, it is easily confused with the similar-looking banana pepper, but it is much hotter.

The Hungarian Wax is harvested before complete maturity, while it is still yellow, and about 8 inches long and 2 inches thick. If left to mature fully, these peppers could grow larger and would turn red, and their heat ...

Scoville Heat Units: 1,176,182 SHU

Created in England by Nick Woods of “Fire Foods,” the Infinity Chili pepper held the World Record for the world’s hottest chili pepper for two weeks in 2011, before it was ousted by the Naga Viper chili.

With a Scoville rating of well over 1 million, it beat out the Bhut Jolokia, the previous record holder. Its wrinkled skin is an indicator of its searing heat. At these levels, even touching the chili pepper could sting a little and touching your eyes afterw...

Scoville Heat Units: 2,500 – 8,000 SHU

Origin: Mexico.

A jalapeno pepper is a fruit of the Capsicum pod type. It is a medium sized pepper when compared to other chili pepper, measuring an average of 2-3.5 inches in length but growing up to 6 inches long or longer.

While originating in Mexico, it is now grown worldwide for it’s popular flavor and mild heat level, which averages around 5,000 Scoville Heat Units. That is hot, but not too hot.

You’ll find them served when green, but if you leave ...

Scoville Heat Units: 5,000 SHU

Capsicum Annuum

The Jaloro is a hybrid version of the jalapeno, created by the Texas Agriculture Extension Service in 1992.

What is a Jaloro Pepper?

The Jaloro Pepper is basically a yellow jalapeno, but turns red if left un-harvested for long enough. It can be used at any stage of its maturation, but is commonly used while yellow. The Jaloro is juicy and meaty, with thick walls. It tastes like a regular jalapeno but slightly more fruity.

The Jaloro is delicious ...

Scoville Heat Units: 100,000-200,000 SHU

As the name suggests, these peppers are from Jamaica, but have become popular around the world. There are a few varieties of Jamaican hot peppers:

The Jamaican Hot Chocolate Pepper matures to a rich brown color with ribbed and wrinkled skin. They grow to about 2 inches and have a very spicy Caribbean flavor. They are great for use in hot sauces and marinades.

The Jamaican Hot Red or Yellow Pepper is squash-shaped with thinner skin and matures to a brig...

Scoville Heat Units: 20,000-30,000 SHU

The Jwala is the most popular chile in India, adding great flavor and spice to many Indian dishes. The word “Jwala” means “Volcano” in Hindi, and they are commonly found in the Gujarat region of India. The peppers start out light green and ripen to red, and can be used fresh or dried.

They grow to about 4 inches in length with wrinkled skin, and resemble a slightly curved finger. The plants are very productive, and can be grown easily in pots or in a garden.

Scoville Heat Units: 1,400,000 – 2,200,000 SHU

The Komodo Dragon Chili Pepper is one of the hottest peppers in the world, measuring in at 1,400,000 – 2,200,000 Scoville Heat Units (SHU).

Grown by the UK’s largest producer of peppers, Salvatore Genovese, who has a seven-acre farm in Blunham, Bedfordshire. He seems to have made it his goal to produce hotter and hotter chilies. Looking forward to his future work.

The Komodo Dragon pepper was announced in 2015 and sold in Tesco stores.

What Does ...

Scoville Heat Units: 15,000-30,000 SHU

This bright yellow, citrus-flavored chile is also known as Kellu Uchu in Peru, where it originated. The pods grow to 2-3 inches long and ½ inch wide with wrinkled skin. Its unique lemon taste has caught the attention of those who love the citrus flavor of habanero but just can’t quite handle the intense heat. The Lemon Drop is a fantastic substitute. Although the heat is intense, it does not linger. Instead, it leaves behind the nice, lemony flavor.

The ...

What is the Liebesapfel Chili Pepper

The Liebesapfel chili pepper is a sweet, thick fleshed chili pepper that typically grows very early and is a very productive pepper. The name literally translates from German to “Love Apple”, apparent by the shape of the pepper. It looks like a cross between an apple and a tiny pumpkin. It is a type of pimento and was developed by a small seed company in Germany. The fruits are gorgeous to behold, ribbed, round and flattened like little pumpkins. They ripe...

Scoville Heat Units: 225,000 SHU average (ranging from 125,000 to 325,000 SHU).

Rumored to be named after a famous Brazilian prostitute, the Madame Jeanette comes in various forms, from an elongated shape of a bell pepper about 3-4 inches long, or somewhat curved in similar size, or even similar in shape to a Scotch Bonnet. It brings the intense heat of a habanero and is known for its sweet tropical flavor. The peppers mature to either yellow or red, depending on the variety.

The Madame Jeane...

Scoville Heat Units: 60,000-100,000 SHU

The Malagueta chili pepper is similar in appearance to the Bird’s Eye chili or the Thai chili because of its bright red color and short, tapered body. It starts out green and matures to red, and grows to only about 2 inches.

The Malagueta is one of the most popular chilis in Brazil, and is also used widely in Portugal and Mozambique. Its name comes from an unrelated spice in West Africa called the melegueta, which causes some confusion.

It is sold in ma...

Scoville Heat Units: 2,500-5,000 SHU

The name Mirasol means “looking at the sun” in Spanish, which describes the way these peppers grow on the plant. They are known as “Guajillo Peppers” in their dried form, which are one of the main chiles used in traditional mole sauces.

The Mirasol varies in size and appearance, but it is conical in shape, and commonly 4-5 inches long, and about 2 inches wide. It is red to dark red, or copper in color.

The flavor of the Mirasol is fruity and berry-like, an...

Scoville Heat Units: 2,500 – 8,000 SHU (or up to 10,000)

Morita chilies are smoked, red-ripe jalapeno peppers, much like the chipotle pepper. The main difference is that Moritas are smoked for less time, which leaves them softer and retains their slightly fruity flavor. They are very richly flavored.

Learn more about the chipotle chili pepper here.

The flavor is a mixture of fruity and slight acidity, with just a touch of smoke. Fairly mild.

You can find them typically in Latin markets.

What ...

The Moshi Chili Pepper originates from Tanzania, Africa. It is named for the village of Moshi, located at the base of Mount Kiliminjaro. It is a very rare but productive hot pepper variety, yielding many peppers. The chili plants grow on average between 3-4 feet in height. The peppers ripen from green to red and typically reach two inches in length with a pointed end. This variety made its way to the United States via an exotic seed collector.

My personal experience is that it has a good heat...

Scoville Heat Units: 2,500-3,000 SHU

Capsicum Annuum

The Mulato is a mild to medium driedPoblano, similar to the Ancho, but with a slightly different flavor. Both are green while growing, but while the Ancho is a Poblano that ripens to a deep red, the Mulato is a Poblano that ripens to brown, then it is dried. It grows to about 4 inches long and 2 inches wide, tapering toward the bottom.

The Mulato is part of the “holy trinity” of chiles used in Mexican mole sauces, along with the Ancho and P...

Scoville Heat Units: 1,382,118 SHU

Capsicum Chinense

The Naga Viper has been rated at 1,382,118 Scoville Heat Units (SHU), according to tests conducted by the Warwick HRI Mineral Analysis Laboratory, UK, in November 2010. The Naga Viper chili pepper is a hybrid of three different chili peppers – the Bhut Jolokia, the Naga Morich, and the Trinidad Scorpion. It was created by Gerald Fowler, who runs the Chili Pepper Company in Cumbria, England. This pepper is hotter than the Naga Jolokia (or Bh...

Scoville Heat Units: 2,500-3,000 SHU

This giant chili pepper was introduced by New Mexico State University in the 1970s as a cross between a few different types of local chiles and a Peruvian chile. They measure 10-12” and mature to red, but are usually harvested and used when green. The peppers have actually been listed in the Guinness Book of World Records for being the largest chile ever grown.

The New Mex Big Jim has a mildly spicy flavor and is great for chiles rellenos because of its si...

Scoville Heat Units: 60,000-70,000 SHU

Another of the many New Mexico varieties, the New Mex XX Hot is just that- very hot. The chiles are slim with thin walls and smooth skin, and grow to 3-5 inches. When grown on a farm they can be machine harvested.

Scoville Heat Units: 3,000-5,000 SHU

The New Mexico 6-4 Heritage chile pepper was developed around 1998 from a seed bank of the original New Mexico 6-4. The original NM 6-4, which was released in 1957, had “run out,” meaning that after so many years of commercial growing, it had lost much of its flavor and aroma, and had increased its variability in heat levels, maturity date, and yield.

In 1998 Dr. Paul Bosland, along with NMSU’s Chile Pepper Institute and Biad Chili, used seeds from the ori...

Scoville Heat Units: 1,191,595 SHU

A New Mexico-based team has developed a super-hot chile known as the “New Mexico Scorpion” The New Mexico Scorpion has been rated at 1,191,595 Scoville Heat Units by an independent laboratory.

The team of Dave DeWitt, National Fiery Foods Show producer; Marlin Bensinger, chemical engineer; and Jim Duffy, grower have found one of the world’s hottest chile peppers in the New Mexico Scorpion. Recent testing, conducted by third-party Analytical Foods Laboratory ...

Scoville Heat Units: 1,500-3,000 SHU

This New Mexico variety was named after Mr. Joe E. Parker, a graduate of NMSU’s College of Agriculture and Home Economics, who helped to evaluate this selection of chile. It originally came from one plant selected from a field of open-pollinated “New Mexico 6-4” peppers. The variety was released for garden production in 1990 and is recommended for growth in southern New Mexico. The chiles grow to about 8 inches in length and 1.8 inches in width, and can be...

Scoville Heat Units: 250-750 SHU

The NuMex R Naky chile is an Anaheim-type hybrid created by Dr. Nakayama of New Mexico State University in 1985. It comes from the mix of the Rio Grande 21 pepper, the New Mexico 6-4, and a Bulgarian paprika. The fruit grows to 5-6 inches and has a mild flavor. In comparison, the New Mex R Naky prodices significantly more volume per acre than the New Mexico 6-4, and has a brighter red color. They grow best in hot, dry climates.

They are great for stuffing or r...

The Orange Thai chili pepper is a thin chili pepper that is very similar to the typical red Thai-style chili pepper, though unique for its orange ripening pods. The peppers grow a few inches long overall and have very bright, colorful orange skin. I place them in the medium-hot category along with other Thai-style peppers, though the fruity flavor may make them seem slightly milder. The plants are very productive and can yield up to 200 chili peppers.

Orange Thai Chili Peppers

Scoville Heat Units: 250 – 1000 SHU

A large, cone-shaped chili pepper. It is typically dried and ground to make the more familiar powdered spice. It is originally from Hungary. The paprika is a fairly large red pepper and quite long, growing up to 8 inches, and lends a unique spiciness to paprika powder.

Most cooks consider paprika when preparing dishes like deviled eggs or potato salad, using it more for color than flavor. This is such a shame, as they do offer a unique flavor.

In Hungary th...

Capsicum annuum

The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety, but it is thicker, nearly 3/4 of an inch and can grow to over 6 inches in length. The heat level is considered medium compared to other chili peppers. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make sauces. The Paprika Kalocsa chili plants can grow up to 3 feet tall.

Scoville Heat Units: 250 – 3,999 SHU

Pasilla or “little raisin” properly refers to the dried chilaca pepper. The chilaca, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown. It typically grows from 8 to 10 inches long.

The pasilla pepper should not be confused with the ancho. The ancho is the dried version of the poblano pepper that growers and grocers frequently mislabel as the pasilla in the Uni...

Scoville Heat Units: 100-500 SHU

Also known as Tuscan Peppers, sweet Italian peppers, or golden Greek peppers. Pepperoncinis are sweet and mild in flavor, not very hot although they can vary and be found up to a medium heat level.

They originate in Italy.

A Description of Pepperoncini Peppers

Pepperoncini peppers are thin walled peppers, 2 to 3 inches in length, have wrinkled skin and are usually sold pickled. The skin is a light yellow-green but will turn red as they mature, so you’ll find b...

Scoville Heat Units: 5,000-30,000 SHU

This very interesting little chili makes a great conversation piece in the garden or in the kitchen due to its distinctively phallic shape, hence its name. It grows to about 3-4 inches long and 1-1.5 inches wide, and matures to a bright red. Originally from Texas and Louisiana, they are grown commercially and seeds can be obtained through private companies. They are great for salsas!

Scoville Heat Units: 1,177 SHU

Capsicum Baccatum

The Peppadew is grown in the Limpopo province of South Africa, and is actually the brand name of sweet piquanté peppers. As the story goes, a farmer discovered the tiny pepper in South Africa in the 1990s and put it on the market. He described it as “peppery” but “sweet as the dew,” hence the name. It became very popular in South Africa in the 2000s, especially as a pizza topping.

The Peppadew is a sweet pepper, with just a bit of heat. It rese...

Capsicum Annuum

The Piment de Bresse is a rare chili pepper grown on the plains of Lyon, France, and is named after the city of ‘la Bresse’ in burgundy, where you will find it used in many recipes originating in that region. It is used traditionally in powder form and incorporated into a cheese called “fromage fort”. It is an ancient heirloom that has been used for hundreds of years. The peppers ripen from green to a bright red as shown. the taste is sugary and the heat level falls somewhere ...

Scoville Heat Units: 100 – 500 SHU

The pimento (often spelled pimiento) is also called the cherry pepper. It measures 3-4 inches long and 2-3 inches side. Pimiento translates to “pepper” from Spanish. See the photo below. It is bright red and shaped like a heart. You might be most familiar with the pimento as the famous pepper used to stuff olives.

This pepper is not overly spicy, being rather mild and sweet to the taste. You usually find pimento peppers fresh or pickled. The spice powder, pa...

Capsicum Annuum

Pimiento de Padron chili peppers (aka pimento de padron or just “padron” peppers) originate from the province, Galicia, in the northwestern Spanish municipality, Padrón. They are small to medium-sized peppers averaging about 3 inches in length. The color ranges, starting out bright green and maturing to a vibrant red. The interesting thing about padron peppers is that most of them are very mild peppers with no heat, but a small percentage of them will give you a shock of heat....

The Piquillo de Lodosa is a chili pepper from Navarre, Spain, specifically from Lodosa. It is an official Basque chili pepper.

The flavor profile is sweet with a very mild heat. The locals roast them then store them in oil, or they pickle them. This pepper is ideal for many applications, from stuffing to roasting, frying, working into sauces, soups and more.

The peppers ripen from green to red and are about 2 inches in diameter. They narrow to a point at end of pendant pods. The Piquillo de L...

Scoville Heat Units: 1,000 – 2,000 SHU

The poblano is an extremely popular chili pepper. 4 inches long, very dark green in color, ripening to dark red or brown.

Poblano peppers are mild peppers, quite large and are somewhat heart-shaped. Their skins/walls are very thick, making them perfect for stuffing as they’ll hold up in the oven quite nicely. They are typically roasted and peeled when cooking with them, or dried. When dried, they are called ancho chilis.

Poblanos originated in Puebla, Me...

Scoville Heat Units: 2,500 – 8,000 SHU

The Purple Jalapeno is a smaller ornamental version of the typical jalapeno pepper. The purple jalapeno pepper plants are highly productive, with the peppers starting off green, then maturing to a dark purple color, which eventually turn deep red. It is common for the plants to display all three colors simultaneously, making the plant a gorgeous addition to your garden. The plant is not only ornamental, however. The purple jalapeno peppers are perfectly ...

The Purple Marconi is a delicious and sweet Italian chili pepper. They grow to about 6 inches in length and taper to a blunt tip. It is a thin-walled pepper with a crunchy texture that comes in three different, vibrant colors – Bright red (as shown in the photo), which is the sweetest; Purple, which has a deeper pepper flavor; and the Golden, which offers a gentle sweetness.

The plants are highly productive and produce fruits that are great for frying, roasting, stuffing, or eating raw.

The p...

Scoville Heat Units: 5,000-8,000 SHU

The Puya chile is similar to the Guajillo, but smaller and hotter. It is often used more for its fruity flavor, rather than its flesh, which means it is great pureed, mashed or diced, and then made into a sauce. It may be soaked in water to pull out the flavor, and then the water can be used in your dish. The Puya may be used as a pizza topping, or with meat dishes, such as pork, veal, fish and chicken.

Scoville Heat Units: 75,000 SHU

The Red Amazon is actually dried Tabasco chile, but since it is so commonly known in this form, we included it separately here. The Tabasco chile pepper is one of the most common chiles in America, and it is often used in hot sauce, but the Red Amazon, in dried form, is a great addition to soups and sauces. Ground into a powder, it can be used as a spice in place of cayenne pepper to add kick to just about any dish.

Scoville Heat Units: 200,000 – 580,000 SHU

This pepper is a cultivar of the habanero. It once held the Guinness Record for the hottest chili pepper, but the Bhut Jolokia now claims that prize. The red savina is a bright red and robust fruit, with up to 50 fruits appearing per pepper plant.

It was the first habanero pepper to receive USDA plant-protection certification, and it has even been one of the major ingredients involved in creating police-grade pepper sprays – though for culinary use i...

Scoville Heat Units: 1,500-2,500 SHU

There is some confusion about the rocotillo chili pepper, since some appear to be from Capsicum baccatum and some from Capsicum Chinense. They look and taste similar but have different origins. In addition, the name “rocotillo” is used locally to describe different peppers in different parts of the world. The chili discussed on this page is one of the more common types referred to as “rocotillo.”

Originally from Peru, the Rocotillo is grown in Cuba, Puerto...

Scoville Heat Units: 30,000 – 100,000 SHU

This pepper grows in the Andes from Chile to Columbia, as well as in the highlands of Central America and Mexico. It goes by many names including the locoto pepper widespread through South America, or as the rocote, or as the caballo or “horse” in Guatemala and some parts of Mexico. It is also known in Peru and in Mexico as the manzano/manzana or “apple pepper” in one variety resembling small apples and often used when red, or as perón or “pear pepper...

Scoville Heat Units: 5,000-7,000 SHU

Another hybrid chili pepper from New Mexico, developed by the New Mexico State University, the Sandia grows to 6-7″ and is similar to the Anaheim pepper. They start green and ripen to red, but are often used while green. Like so many other peppers from this region, the red ones can be dried to make decorative ristras.

They are also great for roasting, making chiles rellenos, or for use in salsas. Slightly hotter than a jalapeno, it adds quite a kick to dis...

Scoville Heat Units: 500 – 700 SHU

Also known as the yellow hot chile and the guero chile. Approximately 5 inches long and ripen from greenish-yellow, to orange-yellow to red. The flavor ranges from mild to moderate, although some can be hot, but not compared to something more traditional like the jalapeno pepper.

It is also known by name as yellow hot chili pepper and the guero chili pepper.

The peppers start as a pale yellow color before maturing to a bright orange or to a fiery red about 7...

Scoville Heat Units: 40,000-50,000 SHU

From Japan, the Santaka chili pepper is a hot and flavorful Asian variety, perfect for Asian cooking, especially stir-fries. They are also great in salsas and sauces, and can be strung together, dried, and ground into powder.

They grow to about 2 inches long and the plant itself if very attractive, with white flowers and an ornamental appearance. The chilis are cone-shaped, bright red when mature, and the skin is thin and wrinkled.

Scoville Heat Units: 100,000 – 350,000 SHU

This pepper is a cultivar of the habanero and is among the hottest peppers anywhere. Its name derives from its resemblance to the Scottish Tam o’ Shanter hat, though it appears primarily in the Carribean and in Guyana and the Maldives. Other names for these chili peppers include Bahamian, Bahama Mama, Jamaican Hot or Martinique Pepper, as well as booney peppers, bonney peppers, Boabs Bonnet, Scotty Bons and goat peppers.

The Scotch bonnet pepper is u...

What is the Senise Chili Pepper?

The Senise Chili Pepper, or Peperone di Senise, is also known as Peperone Crusco when dried. It is cultivated from a region between the Agri and Sinni rivers near Senise, Italy. These peppers are a major component in the Basilicata region’s cuisine. The peppers are horn shaped and typically picked when red. The peppers are thin walled with very little flesh. A popular serving method in the region is to simply fry them whole and serve them with salt, much like ...

Scoville Heat Units: 5,000 – 23,000 SHU

The serrano chili pepper is a smaller version of the jalapeno pepper, similar in color, but smaller, about 1 to 4 inches long on average and 1/2 inch wide. They generally grow between 1 – 4 inches long and about 1/2 inch wide though they have been known to grow longer.

They are meaty peppers and are not the best choice for drying. The serrano pepper originated in the Mexican states of Puebla and Hidalgo. They are commonly red, brown, orange, or yellow, ...

Capsicum annuum

The Shepherds Ramshorn is a large sweet variety that originated in Spain but now is mainly cultivated in Italy. On the Brix sweet scale, which determines sugar content in fruits and vegetables, it scores higher than the Corno di Toro and Marconi Red varieties. However, it does take longer to mature than those peppers. In the seed tissue it will have a detectable mild heat. This pepper is aproductive pepper plant, especially in cooler shorter summer seasons and it does well in ...

Scoville Heat Units: 5,000-30,000 SHU

Also known as the “Bulgarian Carrot Pepper,” this interesting little chili pepper looks remarkably like a carrot, with its bright orange color and long, narrow body. It grows to about 3 ½” long and has an intensely hot but fruity flavor. An heirloom pepper originally from Bulgaria, “Shipkas” was its native name. The rumor is that the Carrot Pepper was smuggled out through the Iron Curtain around the late 1980s.

The crunchy flesh of the Shipkas makes it ex...

Scoville Heat Units: 300–600 SHU

The Sonora is an Anaheim variety with a very mild flavor. It grows to about 10” in length and up to 1 ½” wide, and although it matures to red, it is commonly used in its less mature, green form. They are perfect for chiles rellenos since the skin is thick and sturdy. The plant is known to be very disease resistant, making it relatively easy to grow. They are very common in the United States, especially the northwest.

The Sonora has many delicious uses. It is g...

Capsicum Annuum

The Sucette de Provence is an heirloom chili pepper from Provence, France. The fruit can grow up to six inches long and a half inch in diameter. The peppers ripen from green to orange and finally a brilliant red. Heat levels are variable, ranging from the very mild with practically no detectable heat to Serrano pepper level, which is quite hot. They have a fruity flavor and are used in French cooking in all color stages, including for sauces, in dried form, or roasted whole. T...

Capsicum bacattum

This is a rare Peach colored Capsicum bacattum variety from Peru that is very sweet. The heat level approaches habanero, but does not quite achieve it. It might be the only Peach colored Aji type we have ever seen. It is similar to the Aji Amarillo but much sweeter, which is why it’s called Sugar Rush. The Sugar Rush Chili plants will grow over 5 feet tall and will need staking. Like many Aji’s they have a long season but produce many peppers into the fall.

Scoville Heat Units: 40,000-50,000 SHU

These small peppers grow upright in clusters and mature from light green to red, often with shades of orange in between. They do best in a hot, humid climate. They grow to 1 ½”-2” in length and ½”- 1” in width and have a cone shape. They are decorative and colorful, and are often used as a border in gardens with limited space.

The Super Chili is great for flavoring Asian dishes, including Thai and Szechwan cuisine, among others. Like many other chili pep...

Scoville Heat Units: 0 SHU

Capsicum Annuum

The Super Shepherd is a large annual Italian sweet pepper which matures from green to red. They grow to about 7 inches and have a sweet and very palatable flavor with thick flesh, making them perfect for stuffing.

In fact, because of their large size, they make a very hearty meal when stuffed. But the Super Shepherd is delicious just about any way you prefer your peppers- pickled, roasted, grilled, fried or fresh in a salad.

If you like to grow your ...

Scoville Heat Units: 1,000+ SHU

Capsicum Annuum

A very sweet chili pepper ideal for all types of cooking. Use them in place of bell peppers in the Cajun Holy Trinity (bell peppers, onion, celery), for smaller stuffed peppers, for sweeter sauces, soups, stews, and even steeping to flavor liquids. The flavor is distinctively fruity.

What is a Sweet Apple Pepper?

The Sweet Apple Pepper is a heart-shaped chili pepper with pods that grow to 3-4 inches long by 1.5-2 inches wide on average. They hav...

Scoville Heat Units: 0 SHU

The typical green bell pepper, about the size of a large fist. Very mild.

About the Sweet Bell Pepper

Bell peppers are found in an array of bright colors, as shown above. While they can vary in flavor, bell peppers are not hot or spicy, like most other peppers. Color and flavor are determined by the variety of the pepper plant and the stage of ripeness when picked. For example, a red bell pepper is simply a mature green bell pepper.

Scoville Heat Units: 30,000 – 50,000 SHU

Yep, this is THAT pepper used to make that very famous hot sauce. It’s one of the most well known peppers next to the jalapeno. The fruit is tapered and under 2 inches long. The color is usually creamy yellow to red, and turn yellow and orange before ripening to bright red.

The tabasco pepper is a variety of chili pepper species Capsicum frutescens, like the Naga Jolokia. It’s a very pungent pepepr grown mostly in the Gulf Coast states.

The word, “taba...

Scoville Heat Units: 85,000-115,000 SHU

Originally from India, the Tabiche pepper can now be found growing worldwide and often year-round, but it does best in hot, dry climates. It grows to about three inches in length and an inch in width, with the shape of a thin teardrop. It has wrinkled, thin skin, and can mature to a pale yellow or a bright, glossy red.

The Tangerine Dream chili pepper is a gorgeous rocket-shaped sweet pepper that matures to a vibrant orange when ripe and ready to pick. The heat level is very low with a focus on the sweetness. The plants are quite productive with the peppers growing upwards.The fruits grow to approximately 3 inches in length and the plants grow to about 18 inches. Harvest them 70 days after you’ve planted them. Full sun is best for growing. They are very tasty! Try them pickled or in salads, of course, but I...

Scoville Heat Units: 50,000 – 100,000 SHU

Despite the common belief, there is no single “Thai chili pepper” though most candidates for the title are small in size and high in heat or pungency. There are at least 79 separate varieties of chili that have appeared from three species in Thailand. While the names of chili peppers are often “hotly” debated and therefore in a volatile state of flux the world over, some would say that there is particular confusion when the subject comes around to Tha...

Scoville Heat Units: 50,000 – 75,000 SHU

The Tien Tsin is named after the province in China where its harvest originally took place. This pepper has traditionally accompanied fare in its native Asia. It now grows widely beyond the Middle Kingdom and appears in cuisines around the world.

The Tien Tsin pepper is very hot. It usually displays a bright red color and grows from 1 to 2 inches in length. You can still find these once-exotic peppers in much of general Hunan and Szechwan cooking, and ...

Scoville Heat Units: 265,000-328,000 SHU

Developed in Charleston, South Carolina, the Tiger Paw NR is an extra-hot bright orange habanero variety. Although not necessarily bred for its heat, it does pack quite a punch compared to a regular habanero.

The significance of this habanero hybrid is its resistance to root-knot nematode, a parasitic worm (hence the NR in the name- Nematode Resistant). Root knot nematode can destroy a crop, and resistance makes growing this variety much easier. Recent...

Scoville Heat Units: 2,009,231 SHU

Capsicum Chinense

In February 2012, the 2012 New Mexico Chile Conference, in association with Jim Duffy of Refining Fire Chiles, announced that the Trinidad Moruga Scorpion is the hottest chili pepper in the world. Clocking in at 2,009,231 Scoville Units, this chili pepper is beyond blistering.

The Moruga Scorpion is indigenous to the Moruga region of Trinidad and Tobago.

In the study, the overall mean heat was measured at more than 1.2 million Scoville Heat...

Scoville Heat Units: 0-500 SHU

The Trinidad Perfume chili pepper is a mild chili pepper with very little to no heat. It is a habanero type and produces pods similar to a typical orange habanero pepper, about 1 to 1.5 inches in length and 1.25 inches wide. The mature from green to a bright yellow color. When cooked, they give off a perfume-like scent, hence the name. In flavor, they have a mild citrus-like taste, similar to a habanero, but with smoky undertones.

Scoville Heat Units: 1,463,700  SHU

The Trinidad Scorpion Butch T has been rated at 1,463,700 Scoville Heat Units (SHU), according to recent tests. It was propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory. One of the hottest chili peppers in the world.

About the Trinidad Scorpion Butch T Chili Pepper

The growers named the pepper the “Trinidad Scorpion Butch T”, after Butch Taylor, who propagated the chili peppers in 2011. This chili pepper is the possible cross be...

Scoville Heat Units: 300,000+ SHU

Capsicum chinense

A rare chili pepper hailing from the Caribbean. These red, wrinkled peppers resemble the scorpion, hence the name, and are known for their intense heat. When growing, they are approximately 80+ days to full maturity, and they are great for growing in pots or containers, and even for indoor growing. The peppers are produced with a pointy tip. They are very hot and mature from green to vibrant red. Plant has green stems, green leaves, and crea...

Scoville Heat Units: 80,000 – 120,000 SHU

We grew a variety of chili peppers in our garden this year, like every year, and were happy with a newcomer – the Tshololo chili pepper. There isn’t much information on this wonderful little pepper. It originates in Brazil and it is fairly rare. It is Capsicum Chinense. Having grown them this year, I can tell you that they are roughly 4-5 inches in length and curl up like a cayenne pepper, though the pepper flesh is a bit thicker than the cayenne.

On ...

Scoville Heat Units: 75,000 SHU

Also known as Japanese chile. Originating in Japan, these chiles come from small plants (the name refers to a dwarf tree) and grow upward in clusters around yellow flowers. It is grown as a short-lived perennial, meaning it comes back each year, but only for 2-3 years. Mature peppers are often dried before use.

The Yatsafusa peppers mature to a deep red at about 3 inches, but can be picked before maturity, when they are green, for a slightly different and milde...