Alphabetical List of Peppers: Heat Levels, Flavors & Uses

This alphabetical list of peppers provides a comprehensive reference of common varieties, including Scoville heat units, flavor profiles, and culinary applications. Whether you're a home cook, chef, or gardening enthusiast, this guide helps you quickly identify and select the perfect pepper for your needs.

Pepper Name	Scoville Units	Flavor Profile	Common Use
Anaheim	500–2,500	Mild, slightly sweet, grassy	Stuffed chiles, sauces, salsas
Banana	0–500	Sweet, mild, fruity	Pickling, frying, sandwiches
Bhut Jolokia (Ghost Pepper)	855,000–1,041,427	Smoky, earthy, intense burn	Extreme heat challenges, specialty sauces
Cayenne	30,000–50,000	Sharp, fiery, peppery	Sauces, marinades, hot powders
Chile de Árbol	15,000–65,000	Nutty, smoky, crisp bite	Salsas, soups, stir-fries
Cubanelle	100–1,000	Citrusy, light pepperiness	Caribbean cuisine, sautéed dishes
Datil	100,000–300,000	Fruity, bright, sharp heat	Florida-style stews, sauces
Fresno	2,500–10,000	Tangy, slightly smoky, juicy	Jalapeño substitute, grilled dishes
Habanero	100,000–350,000	Tropical fruit notes, floral undertones	Hot sauces, Caribbean dishes
Jalapeño	2,500–8,000	Grassier, green bell notes, moderate heat	Nachos, tacos, poppers
Poblano	1,000–2,000	Earthy, rich, complex flavor	Chiles rellenos, moles, soups
Serrano	10,000–23,000	Bright, tangy, crisp finish	Salsas, garnishes, pickling
Thai Bird's Eye	50,000–100,000	Herbal, citrusy, aggressive punch	Curries, pad thai, dipping sauces

Buying Guide: How to Choose the Right Pepper

Shopping for peppers can feel like wandering through a rainbow of choices—but how do you pick the right one? Let's break it down:

Know Your Heat Tolerance

• Mild (<1,000 SHU): Banana, Poblano, Cubanelle
• Moderate (2,500–10,000 SHU): Jalapeño, Anaheim, Fresnos
• Hot (20,000–100,000 SHU): Serrano, Cayenne, Thai Bird's Eye
• Extreme (>100,000 SHU): Habanero, Ghost Pepper, Datil

Look for Quality

• Bright colors and firm skins are signs of freshness
• Avoid soft spots or wrinkled skin unless intentionally dried
• Dried peppers should be pliable but not brittle

Consider Your Dish

• Salsas and dips: Serrano, Jalapeño, Habanero
• Grilled or roasted: Anaheim, Poblano, Cubanelle
• Asian cuisine: Thai Bird's Eye, Fresno
• Spice lovers' challenges: Ghost Pepper, Datil

Top Tips for Cooking with Different Peppers

Cooking with chilies is an art—and here are some tricks to keep your kitchen from going up in smoke!

How to Handle Heat

• Use gloves when handling hot peppers
• Remove seeds and membranes for less heat
• Add acid (lime, vinegar) or dairy (sour cream, yogurt) to tone down spiciness

Roasting and Peeling

• Perfect for poblanos and anaheims
• Place under broiler or on open flame until blistered
• Seal in a bag or bowl and let steam before peeling

Infusing Oils and Vinegars

• Great way to preserve flavor and heat
• Use dried chilies for longer shelf life
• Infused oil = perfect base for dressings or drizzling

Storing Fresh vs Dried

• Fresh: Store unwashed in fridge for up to two weeks
• Dried: Keep in airtight container away from sunlight
• Freeze whole peppers for future use

Frequently Asked Questions

What's the difference between red and green peppers?

Red peppers are fully ripe versions of green ones—they tend to be sweeter and sometimes hotter. For example, a red jalapeño will have more depth than a green one.

Can I substitute one pepper for another?

Yes! Just match the heat level and flavor profile. If a recipe calls for habanero and you don't want extreme heat, swap it with serrano or cayenne.

Do hotter peppers mean better flavor?

Not necessarily! Some of the most flavorful peppers (like poblano or cubanelle) aren't the hottest. It all depends on what your dish needs.

Are there health benefits to peppers?

Absolutely! Peppers contain capsaicin, which may boost metabolism and reduce inflammation. They're also rich in vitamins C, A, and antioxidants.

How do I read the Scoville scale values in the list?

The Scoville scale measures pepper heat in Scoville Heat Units (SHU). The ranges shown indicate the typical heat level for each variety, as heat can vary based on growing conditions. Lower numbers mean milder peppers, while higher numbers indicate progressively hotter peppers.