Anaheim Pepper Scoville Scale: 500-2500 SHU Mild Heat Guide & Cooking Tips

If you're looking for a mild, versatile pepper that adds flavor without overwhelming heat, the Anaheim pepper might be exactly what you need. But how hot is it really? Let's dive into the Anaheim Scoville scale and discover why this pepper is a favorite in kitchens worldwide.

The Anaheim pepper (Capsicum annuum) is a mild chili pepper originally cultivated in New Mexico but made famous in Anaheim, California. With a heat range of 500 to 2,500 Scoville Heat Units (SHU), it sits firmly in the mild category—making it ideal for those who want a touch of spice without overwhelming heat.

Pepper	Scoville Heat Units (SHU)	Common Use
Jalapeño	2,500 – 8,000	Salsa, nachos, stuffed poppers
Anaheim	500 – 2,500	Stews, chiles rellenos, salsas
Poblano	1,000 – 2,000	Rajas, mole sauce, stuffing
Bell Pepper	0	Salads, stir-fries, grilling

The Anaheim pepper has a grassy, earthy flavor with subtle sweetness, making it incredibly versatile in the kitchen. Whether you're roasting, grilling, or sautéing, Anheims hold their shape well and soak up flavors beautifully.

What Is an Anaheim Pepper?

The Anaheim pepper (Capsicum annuum) is a mild green chili pepper originally cultivated in New Mexico but made famous in Anaheim, California — hence its name. It's often used interchangeably with poblano or banana peppers, though each has distinct characteristics.

Typically long and slender, these peppers can grow up to 6–10 inches in length and are known for their slightly wrinkled skin when mature. They start off bright green and can ripen to red, orange, or even yellow if left on the plant longer. However, most recipes call for them in their green stage due to their milder flavor profile.

Understanding the Scoville Scale

Invented by pharmacist Wilbur Scoville in 1912, the Scoville scale measures the spiciness of chili peppers and other spicy foods based on the concentration of capsaicinoids, the compounds responsible for the burning sensation we associate with heat.

Originally, the test involved diluting a solution made from the pepper until a panel of tasters could no longer detect the heat. Today, high-performance liquid chromatography (HPLC) provides a more accurate measurement, but the results are still reported in Scoville Heat Units (SHU).

Taste and Culinary Use

Here's how to use Anaheim peppers:

• Chiles Rellenos: Stuffed with cheese and lightly fried, Anheims make a delicious base.
• Green Chile Stew: A staple dish in New Mexican cuisine, combining pork, potatoes, and roasted Anaheim chiles.
• Salsas and Dips: Blend roasted Anheims with garlic, lime, and cilantro for a smoky, mildly spicy dip.
• Grilled or Roasted: Perfect as a side dish or topping for tacos and burgers.

How to Reduce Heat of Anaheim Peppers

To reduce heat, remove the seeds and white membranes (placenta) inside the pepper, as this is where most capsaicin is concentrated. Roasting the peppers can also mellow their heat while enhancing their natural sweetness. Cooking them with dairy products like cheese or sour cream will further neutralize the capsaicin.

Buying Guide: Choosing the Best Anaheim Peppers

When shopping for Anaheim peppers, here's what to look for:

• Fresh Peppers:
• Look: Firm with smooth, shiny skin. Avoid soft spots or wrinkles unless you plan to use them immediately.
• Color: Bright green is ideal. Some brown speckles are okay, but avoid overly discolored ones.
• Size: Medium-length peppers (about 6–8 inches) tend to be more flavorful than very small or extremely large ones.
• Dried Anheims:
• Look: Uniform color, flexible but not brittle. Avoid any signs of mold or insect damage.
• Use Cases: Great for stews, soups, and rehydrating into sauces.

Anaheim vs. Other Popular Peppers

Pepper	Heat Level (SHU)	Flavor Profile	Best Use
Anaheim	500 – 2,500	Earthy, slightly sweet, grassy	Stews, stuffing, salsas
Jalapeño	2,500 – 8,000	Grassy, peppery, crisp	Salsas, nachos, pickling
Poblano	1,000 – 2,000	Deep, earthy, smoky	Mole, rajas, chiles rellenos
Hatch	Varies (500 – 8,000)	Smoky, complex, bold	Southwestern dishes, roasting

Frequently Asked Questions

How hot are Anaheim peppers on the Scoville scale?

Anaheim peppers range from 500 to 2,500 Scoville Heat Units (SHU), placing them in the mild category. For comparison, they're generally milder than jalapeños (2,500-8,000 SHU) but can sometimes approach jalapeño heat depending on growing conditions.

Are Anaheim peppers the same as California peppers?

Yes, Anaheim peppers are often called "California chiles" due to their popularity and commercial cultivation in California. Despite the name, they were originally developed in New Mexico but became associated with Anaheim, California where they were widely grown commercially.

What's the difference between Anaheim and poblano peppers?

While both are mild peppers, Anaheim peppers (500-2,500 SHU) are typically longer, thinner, and slightly hotter than poblanos (1,000-2,000 SHU). Poblanos have a deeper, earthier flavor and are wider with thicker walls, making them better for stuffing. Anheims have a grassier, slightly sweeter taste.

How can I reduce the heat of Anaheim peppers?

To reduce heat, remove the seeds and white membranes (placenta) inside the pepper, as this is where most capsaicin is concentrated. Roasting the peppers can also mellow their heat while enhancing their natural sweetness. Cooking them with dairy products like cheese or sour cream will further neutralize the capsaicin.

Are red Anaheim peppers hotter than green ones?

Yes, fully ripe red Anaheim peppers tend to be slightly hotter than their green counterparts. As peppers mature and change color, they develop more capsaicin. Red Anheims also have a sweeter, more complex flavor profile compared to the grassier taste of green Anheims.

Can I substitute Anaheim peppers in recipes calling for other mild chiles?

Absolutely! Anaheim peppers make excellent substitutes for poblanos, cubanelles, or even bell peppers depending on how much heat you want. For recipes needing more heat, you might want to use one extra Anaheim or leave the seeds in. They work particularly well as jalapeño substitutes when you want a milder version of a dish.