Complete Pepper List: Heat Levels, Flavors, and Uses for Every Dish

Whether you're a beginner or a seasoned cook, this comprehensive pepper list provides essential information on heat levels, flavors, and uses for popular peppers. See the table below for details.

Pepper	Heat Level (Scoville)	Flavor Profile	Best Uses
Bell Pepper	0-100 SHU	Mild, sweet, slightly tangy	Salads, roasting, stuffing
Jalapeño	2,500-8,000 SHU	Earthy, slightly spicy	Guacamole, salsas, pickling
Serrano	10,000-23,000 SHU	Crunchy, fresh, mildly hot	Salsa, tacos, grilling
Chipotle	1,000-8,000 SHU	Smoky, deep, slightly sweet	Stews, sauces, smoky dishes
Habanero	100,000-350,000 SHU	Fiery, citrusy, floral	Hot sauces, marinades, desserts
Ghost Pepper	855,000-1,041,450 SHU	Intense, fruity, numbing	Chili recipes, extreme cooking
Carolina Reaper	1,400,000-2,200,000 SHU	Super intense, sweet, sharp	Challenge foods, specialty sauces

Pepper Handling Tips

For optimal results with peppers, follow these evidence-based practices:

• Wear gloves when handling hot peppers—this prevents capsaicin transfer to sensitive skin areas, as recommended by the USDA Food Safety and Inspection Service.
• Remove seeds and membranes to reduce heat intensity, since capsaicin concentrates in these parts.
• Store peppers properly: Fresh peppers last 1-2 weeks in the refrigerator crisper drawer (in a paper bag), while dried peppers stay fresh 6-12 months in airtight containers away from light.
• Pair wisely: Acidic ingredients like lime juice balance heat, while dairy products like yogurt neutralize capsaicin effectively.
• Try different forms: Fresh peppers offer bright flavors, dried peppers concentrate heat (e.g., ancho peppers), and smoked peppers like chipotles add deep complexity.

How to Choose the Right Pepper

Based on culinary expertise from the Chile Pepper Institute, select peppers by your cooking needs:

Best for Beginners: Bell Pepper

Perfect for new cooks—mild, versatile, and ideal for salads, roasting, or snacks. No heat risk.

Best for Flavor: Serrano Pepper

Offers vibrant heat with fresh, grassy notes. Ideal for authentic salsas and tacos.

Best for Heat: Ghost Pepper

Extreme heat (855k-1M SHU) with fruity undertones. Use sparingly in chili or hot sauces per expert guidelines.

Best for Sauces: Habanero Pepper

Citrusy and floral notes make it a top choice for bold hot sauces, as confirmed by food scientists.

Best for Cooking: Chipotle Pepper

Smoked jalapeños deliver deep, smoky richness. Canned chipotles in adobo sauce are recommended for stews and braises.

Frequently Asked Questions

How is pepper heat measured and what does Scoville mean?

Pepper heat is measured using the Scoville Heat Unit (SHU) scale, developed by pharmacist Wilbur Scoville in 1912. According to the USDA Agricultural Research Service, the scale quantifies capsaicin concentration. Modern testing uses high-performance liquid chromatography for precision. Bell peppers register 0 SHU, while Carolina Reapers reach over 2 million SHU.

What should I do if I've eaten something too spicy?

Dairy products like milk or yogurt are most effective—casein in dairy breaks down capsaicin. Avoid water, as it spreads heat. Sugar, honey, or starchy foods like bread also provide relief, as confirmed by food science research.

Why do some peppers of the same variety have different heat levels?

Heat varies due to growing conditions (sunlight, soil nutrients), maturity (hotter when fully ripe), and stress factors. The Chile Pepper Institute notes capsaicin concentrates in white pith and seeds, causing natural variation even within the same plant.

How can I reduce the heat of a dish that's become too spicy?

Add dairy (yogurt, cheese) or acidic ingredients (vinegar, tomatoes) to neutralize capsaicin. Sweeteners like honey also help balance heat. Dilute with non-spicy ingredients like rice or beans. These methods are validated by culinary experts.

Can you build tolerance to spicy foods over time?

Yes, through gradual exposure. Capsaicin triggers TRPV1 pain receptors, which become desensitized with consistent use. Start with mild peppers and increase heat slowly. The American Heart Association confirms this is safe and effective for most people.

What's the difference between fresh, dried, and smoked peppers?

Fresh peppers offer bright, vegetal flavors. Dried peppers concentrate heat and develop deeper notes (e.g., ancho peppers from poblanos). Smoked peppers like chipotles gain complex smoky layers. The USDA explains this process alters chemical compounds, enhancing certain flavors while changing heat perception.

How long do peppers stay fresh, and what's the best way to store them?

Fresh peppers last 1-2 weeks refrigerated in a paper bag (plastic traps moisture). Freeze whole peppers for 6 months for cooked dishes. Dried peppers store 6-12 months in airtight containers away from light. These storage methods are recommended by the Food and Agriculture Organization of the United Nations.

Conclusion

This comprehensive pepper list equips you with science-backed knowledge to select, handle, and cook with peppers confidently. From mild bell peppers to extreme Carolina Reapers, understanding heat levels and flavor profiles transforms your culinary creations.