Looking for a clear pepper types chart? This guide features a detailed visual chart of 12 key pepper varieties with Scoville heat units (SHU), flavor profiles, and common uses. Plus expert tips for cooking with peppers.
| Pepper Name | Scoville Heat Units (SHU) | Heat Level | Flavor Profile | Common Uses |
|---|---|---|---|---|
| Bell Pepper | 0 | Mild | Sweet, crisp | Salads, stir-fries, stuffed dishes |
| Shishito | 50-200 | Mild (with occasional heat) | Grassy, smoky | Blistered as appetizers |
| Poblano | 1,000-2,000 | Mild to Medium | Earthy, slightly smoky | Chiles rellenos, mole sauces |
| Jalapeño | 2,500-8,000 | Medium | Grassy, sharp | Salsas, nachos, pickling |
| Serrano | 10,000-25,000 | Medium-Hot | Crunchy, bold | Salsas, hot sauces |
| Habanero | 100,000-350,000 | Hot | Fruity, floral | Carnitas, jerk marinades |
| Cayenne | 30,000-50,000 | Hot | Pungent, slightly bitter | Spice blends, hot sauces |
| Thai Bird’s Eye | 50,000-100,000 | Hot | Fruity, intense | Pad Thai, curries |
| Ghost Pepper (Bhut Jolokia) | 855,000-1,041,000 | Very Hot | Smoky, intense | Hot sauces, challenge dishes |
| Carolina Reaper | 1,400,000-2,200,000 | Extremely Hot | Sweet, then explosive | World record attempts, daring chefs |
| 7 Pot Douglah | 1,000,000-1,200,000 | Extremely Hot | Complex, smoky | Extreme heat challenges |
| Ancho (dried Poblano) | 1,000-2,000 | Mild | Rich, sweet, smoky | Moles, sauces, stews |
Buying Guide: How to Choose the Perfect Pepper
Look for Freshness
Fresh peppers should be firm, shiny, and free of wrinkles or soft spots. Avoid peppers with blemishes or dull colors unless you’re intentionally choosing ripe (and sweeter) versions like red bell peppers.
Dried vs. Fresh
- Fresh: Best for slicing, stuffing, roasting, or using raw in salsas.
- Dried: Used in moles, pastes, or powdered form. Dried peppers often have a deeper, more concentrated flavor.
Where to Buy
- Supermarkets: Great for basic peppers like bell peppers, jalapeños, and serranos.
- Specialty Stores: Find rarer types like ghost peppers, shishitos, and dried chilies.
- Farmers Markets: Fresh, seasonal options with local flavor and quality.
Cooking Tips and Tricks with Different Peppers
Roasting Adds Depth
Roasting peppers over open flame or under a broiler brings out their natural sugars and imparts a smoky flavor. Perfect for bell peppers, poblanos, and shishitos.
Removing Seeds Reduces Heat
The seeds and white pith inside peppers contain the highest concentration of capsaicin. Removing them can significantly reduce the heat level, even in spicy varieties.
Balance with Acid or Fat
If a dish gets too spicy, try balancing it with something acidic (like lime juice) or fatty (like sour cream or avocado).
Infuse Oils or Vinegars
Use whole or sliced hot peppers to infuse oils or vinegars. This is a great way to preserve heat and flavor for later use.
Frequently Asked Questions About Pepper Types
How do I reduce the heat of a pepper while cooking?
To reduce heat, remove the seeds and white pith (placenta) where most capsaicin is concentrated. Soaking sliced peppers in salt water or vinegar for 15-30 minutes can also reduce heat. Cooking peppers longer can mellow their heat, as capsaicin breaks down with prolonged heat exposure. For immediate relief while eating, dairy products like yogurt or sour cream can counteract the burning sensation.
What’s the difference between fresh and dried peppers?
Fresh peppers offer bright, vegetal flavors and varying heat levels depending on the variety. Dried peppers develop deeper, more complex flavors with smoky, earthy notes as their natural sugars concentrate during the drying process. While fresh jalapeños have a grassy heat, dried jalapeños (chipotles) develop a distinctive smokiness. Dried peppers often need to be rehydrated before use in sauces or stews, while fresh peppers can be used raw or cooked immediately.
How should I store peppers to keep them fresh?
Store fresh peppers in the crisper drawer of your refrigerator in a paper bag or perforated plastic bag. Bell peppers can last 2-3 weeks, while hotter varieties like jalapeños typically last 1-2 weeks. For longer storage, slice and freeze peppers on a baking sheet before transferring to freezer bags (they’ll keep for 6-12 months). Dried peppers should be stored in airtight containers in a cool, dark place where they can last up to a year.
Are hotter peppers less flavorful?
Not at all! Many of the hottest peppers actually have the most complex flavor profiles. Habaneros, for example, have distinct tropical fruit notes (apricot, citrus, floral) beneath their intense heat. Ghost peppers offer smoky, earthy undertones, while Carolina Reapers have a surprising initial sweetness before the heat hits. The misconception comes from when people focus solely on heat without considering how to balance it in recipes to let the flavors shine through.
Can eating extremely hot peppers be dangerous?
While consuming extremely hot peppers isn’t typically dangerous for healthy adults in moderate amounts, they can cause significant discomfort including severe burning sensation, nausea, and sweating. In rare cases, consuming extremely hot peppers like Carolina Reapers has been linked to thunderclap headaches or temporary stomach issues. Always handle super-hot peppers with gloves, avoid touching your face, and start with tiny amounts if you’re inexperienced. People with certain medical conditions should consult their doctor before consuming extremely hot peppers.
How do I handle extremely hot peppers safely?
Always wear disposable gloves when handling extremely hot peppers like ghost peppers or Carolina Reapers. Work in a well-ventilated area as the capsaicin can become airborne. Never touch your face, especially eyes, while handling hot peppers. After preparation, clean all surfaces and tools with soapy water. If you get pepper oil on your skin, wash with soap and water or use milk or oil to break down the capsaicin before washing again. Consider using a food processor with the lid on when chopping extremely hot peppers to minimize exposure to fumes.
Conclusion: Embrace the Heat!
From the gentle sweetness of a bell pepper to the face-melting intensity of a Carolina Reaper, peppers offer endless possibilities for culinary creativity. Whether you’re exploring new recipes or just spicing up your everyday cooking, this pepper types chart will be your go-to reference.
Remember, the right pepper depends on your flavor preference, heat tolerance, and cooking method. With a bit of experimentation and the knowledge from this guide, you’ll be well on your way to mastering the art of spices.
So grab a pepper, slice it open, smell its aroma, and get ready to cook something unforgettable. Happy cooking!
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