What Is a Chili Pepper? Types, Heat Levels & Cooking Guide

A chili pepper is a fruit from the Capsicum genus, known for its heat and used in cuisines worldwide. Measured in Scoville Heat Units (SHU), chilies range from mild bell peppers (0 SHU) to the extreme heat of Carolina Reaper (over 1.6 million SHU).

Types of Chili Peppers

Chili Type	Heat Level (SHU)	Flavor Profile	Common Use
Jalapeño	2,500 – 8,000	Mild, slightly sweet	Salsa, tacos, pickling
Habanero	100,000 – 350,000	Smoky, fruity	Hot sauces, salsas, marinades
Ghost Pepper	850,000 – 1,040,000	Earthy, smoky	Super spicy dishes, challenge foods
Bell Pepper	0	Non-spicy, sweet	Stir-fries, roasting, stuffing
Chipotle	1,000 – 8,000	Smoky, earthy	Mexican cuisine, sauces, stews

Understanding Heat Levels

The Scoville scale measures capsaicin concentration in chili peppers. Key heat categories:

Mild: Bell peppers, poblano
Moderate: Jalapeño, Anaheim
Hot: Serrano, cayenne
Very Hot: Habanero, Thai bird's eye
Extremely Hot: Ghost pepper, Carolina Reaper

Cooking With Chili

Chilies transform dishes when used correctly:

Roast fresh chilies: Enhances smokiness while reducing heat (e.g., poblanos for chiles rellenos)
Use gloves when handling hot varieties: Capsaicin bonds to skin and eyes
Balance heat with dairy: Milk or yogurt neutralizes capsaicin if too spicy
Make chili paste: Blend roasted peppers with garlic, tomatoes, and oil for sauces

Buying Guide

Choose chilies based on:

Freshness: Firm skin, no wrinkles or soft spots
Dried vs fresh: Dried (ancho, guajillo) offer concentrated flavor for sauces; fresh provide crisp texture
Scoville rating: Check labels for heat level matching your preference
Storage: Fresh chilies refrigerated in paper towels; dried in airtight containers

Key Facts

Chilies are botanically fruits, not vegetables
Capasaicin is concentrated in white membranes (not seeds)
First domesticated in South America 6,000+ years ago
Heat does not correlate with flavor complexity

What's the difference between "chili" and "chilli"?

"Chili" (American English) and "chilli" (British English) refer to the same Capsicum peppers. No difference in meaning.

Is a chili pepper actually a fruit?

Yes, botanically. Chili peppers develop from flowers and contain seeds. Culinary contexts treat them as vegetables.

What makes chili peppers hot?

Capsaicin compound in white membranes (pith). Heat level measured by Scoville scale.

How to reduce chili heat?

Remove seeds and white membranes. Dairy products neutralize capsaicin. Cooking mellows heat.

Are chili peppers healthy?

Yes. Rich in vitamins A/C, antioxidants, and capsaicin linked to metabolism boost and pain relief.

Conclusion

Chili peppers are versatile culinary ingredients with diverse heat levels and flavors. From mild bell peppers to the extreme Carolina Reaper, understanding their properties helps maximize flavor while managing heat safely. Always handle hot chilies with care and experiment gradually to discover your perfect spice level.

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.