Tag Archives: different types of peppers

Turn Up the Heat With Peppers

different types of peppersWhat’s not to love about peppers?

They add heat, sweetness, and intense flavor to so many dishes.

Peppers can be prepared and eaten in a variety of ways. Try them raw, sautéed, roasted, grilled, stuffed, stir-fried, and pickled.

These versatile vegetables are also quite nutritious. According to WebMD, all varieties of peppers are low in calories and “excellent sources of vitamins A and C, potassiumfolic acid, and fiber.”


Poblano: Poblanos are green when they are younger. As they mature they turn red and when dried they are called ancho chiles. If smoked and dried, they become chipotle (often used in mole sauces). Scoville heat units: 1,000 to 2,000

Jalapeño: Famous for being stuffed with cream cheese and deep-fried as an appetizer. It can be harvested at both the green and red stages. It’s called a chipotle chile when dried and smoked. Scoville heat units: 2,500 to 5,000

Hot Red Cherry: These vary in size and shape, but are usually round. They are very hot and can also be sweet. They’re most often used in pickling. Scoville heat units: 5,000 to 15,000

Serrano: Spicier than the jalapeño, the serrano is a small Mexican pepper that’s perfect for using in hot salsa. It is most commonly sold in its green stage (it turns red and then yellow as it gets older). You can also buy pickled or dried. Size matters when it comes to this pepper–the smaller they are, the hotter they are. Scoville heat units: 6,000 to 23,000

Cayenne: Cayenne chiles are long, skinny, and very hot. This pepper is most familiar in its dried, ground form as cayenne pepper powder, which is used to make chili powder. Scoville heat units: 30,000 to 50,000

Thai: This tiny chile is packed with spice and heat and is common in Southeast Asian cuisines. They are available in green and red varieties.  Scoville heat units: 50,000 to 100,000

Habanero: This pepper is native to parts of Central America and the Caribbean. Most common in orange, habaneros can also be red, yellow, and brown. Great for salsa and hot sauces. Scoville heat units: 100,000 to 350,000


Bell: The most common sweet pepper, bells are usually seen in red, green, yellow, purple, brown, and orange varieties. Eat these crunchy, juicy peppers raw and in salads and sandwiches. They are also great sautéed and roasted.

Lipstick Heirloom: These pimiento-type peppers are super sweet and great fresh and in pasta, salads, and salsas.

Piquillo: This sweet red Spanish pepper is great roasted. It is most commonly available canned or jarred, but it’s becoming easier to find fresh. It is often roasted, peeled, and stuffed or added to soups.

Guindilla Verde: This is a tender and sweet Spanish pepper.

Sweet Banana: This mild sweet pepper is great fried, grilled, pickled, and in sandwiches.

Anaheim: This mild and slightly sweet chile is great stuffed, roasted, and in salads and salsas.

The Scoville Heat Scale for Chili Peppers and Hot Sauces

The Ultimate Guide to Peppers