Hot Stuff: A Spicy Guide to Different Types of Chillies with Pictures!

Welcome, spice lovers! Whether you're a pro chef or someone who's just trying to spice up your Sunday dinner, this blog is for you. We’re diving deep into the fiery world of chillies — from their flavors and heat levels to how they can make your taste buds dance like never before.

And guess what? There will be plenty of pictures, handy tips, and some spicy trivia along the way. So, buckle up, put out that fire extinguisher (just in case), and let’s explore the wonderful world of chillies.

Table of Contents

• What Exactly Is a Chilli?
• Scoville Scale: Measuring the Heat
• Top 10 Most Common Types of Chillies with Images
• Chilli Comparison Table
• How to Use Different Chillies in Cooking
• Pro Tips for Handling Hot Chillies
• Conclusion

What Exactly Is a Chilli?

First things first — a chilli isn’t just something that makes you sweat while eating curry. Botanically speaking, it’s a type of Capsicum plant, part of the nightshade family (alongside tomatoes and potatoes, believe it or not!).

The heat comes from a compound called capsaicin, which affects our nerve endings and tricks us into thinking we’re burning… even though there’s no actual flame involved. Fun, right?

Scoville Scale: Measuring the Heat

If you've ever seen those numbers on a chilli packet and wondered what they mean, meet the Scoville scale. Developed by pharmacist Wilbur Scoville in 1912, this scale measures the capsaicin content in chillies — otherwise known as their spiciness.

• Mild Chillies: Under 1,000 SHU (Scoville Heat Units)
• Medium Chillies: 1,000–50,000 SHU
• Hot Chillies: 50,000–100,000 SHU
• Super-Hot Chillies: Over 100,000 SHU

For comparison, pure capsaicin clocks in at a whopping 16 million SHU. Ouch.

Top 10 Most Common Types of Chillies with Images

Let’s meet the cast of characters in the spice lineup! Here are ten popular types of chillies you might find at your local market or grow in your backyard — each with its own personality and flavor profile.

1. Bell Pepper

Scoville: 0 SHU
Flavor: Sweet, crunchy, vegetal
Even though technically a chilli, bell peppers have zero heat. Great for stuffing or roasting!

2. Jalapeño

Scoville: 2,500–8,000 SHU
Flavor: Grassier than a cow’s dream, with a punch of mild heat
A kitchen staple in Tex-Mex cuisine. Smoked ones = chipotles!

3. Serrano Pepper

Scoville: 10,000–23,000 SHU
Flavor: Bright, sharp, slightly earthy
Smaller than jalapeños but pack more heat. Perfect for salsas and soups.

4. Thai Bird’s Eye Chilli

Scoville: 50,000–100,000 SHU
Flavor: Floral, fruity, and explosive
Common in Southeast Asian cooking. Don’t underestimate these little guys!

5. Cayenne Pepper

Scoville: 30,000–50,000 SHU
Flavor: Sharp, tangy, and long-lasting burn
Often dried and ground into powder used in hot sauces and seasonings.

6. Habanero

Scoville: 100,000–350,000 SHU
Flavor: Tropical, citrusy, and intense
This one hits you after a few seconds — brace yourself!

7. Scotch Bonnet

Scoville: 100,000–350,000 SHU
Flavor: Fruity, smoky, and rich
Similar to habaneros, often used in Caribbean dishes like jerk chicken.

8. Ghost Pepper (Bhut Jolokia)

Scoville: Up to 1,000,000 SHU
Flavor: Smoky, sweet, then sudden death
Once the hottest chilli in the world. Handle with care!

9. Trinidad Moruga Scorpion

Scoville: 1.2–2 million SHU
Flavor: Complex sweetness followed by volcanic heat
Not for the faint-hearted. Or the hungry. Or the thirsty.

10. Carolina Reaper

Scoville: 1.4–2.2 million SHU
Flavor: Sweet, fruity, then soul-crushingly hot
Officially the world’s hottest chilli since 2013. Bring a buddy if you try it.

Chilli Comparison Table

Chilli Name	Scoville Heat Units (SHU)	Typical Use	Flavor Profile
Bell Pepper	0	Salads, Roasting	Sweet, Vegetal
Jalapeño	2,500–8,000	Tacos, Nachos	Grassy, Mild Heat
Serrano	10,000–23,000	Salsas, Soups	Earthy, Crisp
Thai Bird’s Eye	50,000–100,000	Curries, Stir-fries	Floral, Pungent
Cayenne	30,000–50,000	Hot Sauces, Seasonings	Sharp, Tangy
Habanero	100,000–350,000	Hot Sauces, Marinades	Fruity, Citrusy
Scotch Bonnet	100,000–350,000	Caribbean Dishes	Smoky, Sweet
Ghost Pepper	Up to 1,000,000	Extreme Heat Challenges	Smoky, Delayed Burn
Trinidad Moruga Scorpion	1.2–2 million	Fire Breathing	Complex, Intense
Carolina Reaper	1.4–2.2 million	World Record Eating	Fruity, Explosive

How to Use Different Chillies in Cooking

Each chilli has its place in the culinary world. Let’s break down how to use them smartly without setting your mouth on fire unnecessarily.

• Mild Chillies (Bell Peppers, Jalapeños): These are perfect for beginners. Add them raw to salads, slice them into sandwiches, or roast them for dips.
• Medium Chillies (Serranos, Cayenne): These are great for adding background heat to stews, chilis, and tomato-based sauces.
• Hot Chillies (Habaneros, Scotch Bonnets): Used in moderation, these bring a tropical kick to hot sauces, fruit salsas, and marinades.
• Super-Hot Chillies (Reapers, Scorpions): Not for daily use! They’re best suited for infused oils, extreme hot sauces, or when you want to scare your friends at a cookout.

Pro Tips for Handling Hot Chillies

We’ve all been there — touch a chilli, forget to wash hands, go to rub eyes… regret everything. Here are some essential tips to keep you safe and sane:

1. Wear gloves! Especially when chopping super-hot varieties.
2. Avoid touching your face, eyes, or other sensitive areas during prep.
3. Use dairy to soothe the burn. Milk, yogurt, or sour cream help neutralize capsaicin.
4. Vinegar or sugar water can also reduce the sting if milk isn’t available.
5. Don’t use ice or water — they don’t work and might spread the oil around.
6. Store fresh chillies in the fridge or freeze them for later use.
7. Dry them yourself by hanging in a warm, airy spot or using a dehydrator.

Conclusion

Whether you're chasing flavor or fire, there’s a chilli out there with your name on it. From the sweet crunch of bell peppers to the heart-pounding terror of the Carolina Reaper, understanding the different types of chillies empowers you to create bold, exciting dishes.

Remember, it’s not always about the heat — it’s about balance, flavor, and knowing your limits. And hey, if you do end up crying over a recipe, at least make sure it’s because of the onions… or maybe the Thai bird’s eye in your salsa.

Now go forth, experiment, and enjoy the ride. After all, life is too short for bland food!