Alphabetical List of Peppers: Heat Levels, Flavors & Uses

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
Assorted fresh peppers in a market

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
Colorful array of fresh peppers in a grocery cart

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
Jars of homemade chili oil and infused vinegar

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.

Scoville scale showing various peppers
Sophie Dubois

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.