Complete Types of Chili Peppers Chart: Heat Levels & Uses

The definitive types of chili peppers chart organizes over 30 common varieties by Scoville heat units (SHU), ranging from the mild 100-500 SHU bell pepper to the blistering 1,641,000+ SHU Carolina Reaper. This comprehensive reference includes visual descriptions, flavor profiles, and culinary applications for each pepper, helping cooks select the perfect spice level for any recipe.

Understanding chili pepper varieties is essential for both novice cooks and experienced chefs. With hundreds of cultivars worldwide, selecting the right pepper can transform a dish from bland to brilliant. This guide provides a scientifically accurate reference chart that categorizes peppers by heat level, appearance, and culinary application—saving you from unexpected spice disasters while expanding your flavor possibilities.

Decoding the Scoville Scale: Measuring Pepper Heat

The Scoville scale, developed by pharmacist Wilbur Scoville in 1912, measures capsaicin concentration—the compound responsible for chili heat. Originally determined through human taste testing, modern laboratories now use high-performance liquid chromatography for precise measurements. Understanding this scale is crucial when consulting any types of chili peppers chart, as heat levels can vary significantly based on growing conditions, with some peppers showing 50% variation in Scoville units.

Peppers are generally categorized into five heat levels:

• Mild (0-1,000 SHU): Bell peppers, pimientos
• Medium-Mild (1,000-15,000 SHU): Jalapeños, Anaheim
• Medium-Hot (15,000-100,000 SHU): Serranos, Tabasco
• Hot (100,000-350,000 SHU): Habaneros, Thai chilis
• Extreme (350,000+ SHU): Ghost peppers, Carolina Reapers

Pepper Name	Scoville Range (SHU)	Appearance	Flavor Profile	Common Uses	Substitutes
Bell Pepper	0	Green, red, yellow, or orange; blocky shape	Sweet, vegetal	Stuffed peppers, salads, stir-fries	Pimientos
Poblano	1,000-2,000	Dark green, heart-shaped	Earthy, mild heat	Chiles Rellenos, mole sauce	Anaheim
Jalapeño	2,500-8,000	Green to red, 2-3 inches long	Grassy, bright heat	Salsas, guacamole, pickled	Serrano (use less)
Serrano	10,000-23,000	Green to red, slender 1-4 inches	Sharp, clean heat	Pico de gallo, hot sauces	Jalapeño (use more)
Habanero	100,000-350,000	Orange, red, or yellow; lantern-shaped	Fruity, floral, intense heat	Caribbean sauces, hot sauces	Scotch bonnet
Ghost Pepper (Bhut Jolokia)	855,000-1,041,427	Red or orange, wrinkled	Smoky, sweet, then intense burn	Extreme hot sauces, challenges	Trinidad Moruga Scorpion
Carolina Reaper	1,400,000-2,200,000	Bumpy red, small tail	Fruity start, delayed nuclear burn	World record hot sauces	None (use extreme caution)

Mild Chili Peppers (0-15,000 SHU)

These approachable peppers provide flavor without overwhelming heat, making them ideal for everyday cooking. The poblano, when dried, becomes the ancho pepper—a cornerstone of Mexican mole sauces. The Anaheim pepper, often mislabeled as "New Mexico" in grocery stores, offers a gentle heat perfect for roasting and stuffing. When building your types of chili peppers reference chart, note that jalapeños can vary dramatically in heat; look for striations (white lines) as indicators of higher capsaicin content.

Medium-Hot Varieties (15,000-100,000 SHU)

The serrano pepper, commonly used in Mexican cuisine, delivers a cleaner, brighter heat than jalapeños with thinner walls that make them ideal for fresh salsas. The cayenne pepper, typically encountered dried and powdered, ranges from 30,000-50,000 SHU in fresh form. When consulting comprehensive types of chili peppers charts, you'll notice the Tabasco pepper (15,000-30,000 SHU) serves as the exclusive ingredient in the famous hot sauce, offering a distinctive vinegar-like tang when matured.

Hot and Extreme Heat Peppers (100,000+ SHU)

Habaneros and Scotch bonnets share similar heat profiles but differ regionally—Scotch bonnets dominate Caribbean cuisine with slightly sweeter notes. The ghost pepper (Bhut Jolokia) gained fame as the world's hottest until surpassed by newer cultivars. Notably, the Carolina Reaper holds the Guinness World Record, with some specimens testing over 2 million SHU. When working with these extreme peppers, always wear gloves and avoid touching your face—capsaicin oil can cause severe irritation even in minute quantities.

Practical Applications for Your Kitchen

Understanding pepper substitutions prevents recipe disasters. When a recipe calls for serranos but you only have jalapeños, use double the amount for equivalent heat. For habanero substitutions, the slightly milder Scotch bonnet works well in Caribbean dishes, while the fruity Aji Charapita (50,000-100,000 SHU) offers a gourmet alternative. Remember that heat concentrates in the pepper's placenta (the white ribs)—removing these reduces spiciness significantly without sacrificing flavor.

Proper storage extends pepper freshness: refrigerate unwashed peppers in the crisper drawer for 1-3 weeks, or freeze whole peppers for up to 6 months. For long-term preservation, dry peppers by threading them on string in a warm, dark place until brittle, then store in airtight containers.

Regional Variations and Naming Confusions

Pepper nomenclature varies globally, causing confusion in types of chili peppers charts. What Americans call "bell peppers" are "capsicums" in Australia. The "Thai chili" label often refers to multiple small hot varieties (50,000-100,000 SHU), not a single cultivar. In Mexico, "chile de árbol" (15,000-30,000 SHU) is frequently mistaken for the milder guajillo, though they differ significantly in heat and flavor profile. Always verify both common and botanical names when sourcing specialty peppers.

Frequently Asked Questions

Which pepper is hotter: habanero or jalapeño?

Habaneros (100,000-350,000 SHU) are significantly hotter than jalapeños (2,500-8,000 SHU)—up to 40 times hotter. One habanero can equal 20-40 jalapeños in heat intensity, though flavor profiles differ substantially with habaneros offering distinctive fruity notes.

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

Add dairy products like yogurt or sour cream, which contain casein that breaks down capsaicin. Acidic ingredients like lime juice or vinegar can also help balance heat. For long-cooked dishes, adding more non-spicy ingredients dilutes the capsaicin concentration. Never use water—it spreads the oil rather than neutralizing it.

What's the difference between red and green jalapeños?

Green jalapeños are unripe versions of the same pepper that turns red when fully mature. Red jalapeños are slightly sweeter with more developed flavor, while green offer brighter, grassier notes. Heat levels are comparable, though some cultivars may vary slightly as they ripen.

Can I substitute cayenne pepper for fresh chili peppers?

Yes, but with caution. 1/8 teaspoon of cayenne powder equals approximately one medium jalapeño. Cayenne provides consistent heat without fresh pepper's moisture content, making it ideal for dry rubs and baked goods. For fresh pepper applications like salsas, consider using paprika for milder dishes or a combination of paprika and cayenne for controlled heat.