Green peppers offer a wide range of flavors, textures, and heat levels, making them a versatile ingredient in various cuisines. Whether you’re a fan of mild peppers or prefer a spicy kick, understanding the different types of green peppers can help you make informed choices in the kitchen. This guide provides an overview of some of the most popular green peppers in the United States, organized by their spiciness on the Scoville scale.
Bell pepper (0 SHU)
Bell peppers are among the most commonly consumed peppers in the United States. Known for their sweet and mild flavor, these peppers have no spiciness, making them suitable for a wide variety of dishes. Bell peppers start off green and can turn yellow, orange, red, or even purple as they ripen. Their crisp texture and vibrant color make them ideal for eating raw, cooking, or stuffing.
Banana peppers (0 – 500 SHU)
Banana peppers are mild, slightly tangy, and often enjoyed in their greenish-yellow stage. They are commonly used in pickling and as toppings on pizzas, sandwiches, and salads. Although they share some similarities with pepperoncini, banana peppers have their own unique flavor and texture, offering a subtle heat that is perfect for those who prefer milder dishes.
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Cubanelle (0-1,000 SHU)
The Cubanelle pepper is another mild variety with a slight sweetness and a hint of heat. These peppers are typically harvested when green and can turn red as they mature. Their elongated shape and thin walls make them ideal for frying, stuffing, or adding to pizzas and sandwiches. Cubanelle peppers are versatile and can be used in a variety of culinary applications, from raw to cooked dishes.
Shishito peppers (50 – 200 SHU)
Shishito peppers are a staple in Japanese cuisine and have gained popularity worldwide. These peppers are mostly mild, though occasionally a spicier one sneaks in, offering a surprising kick. Shishitos are often blistered in a hot pan or grilled, which enhances their smoky flavor while maintaining a crisp texture. They are commonly served as an appetizer or side dish, adding a mild heat to the meal.
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Pepperoncini (100-500 SHU)
Pepperoncini peppers are popular for their mild heat and tangy flavor. Often found pickled, they add a zesty element to pizzas, subs, and salads. Harvested when greenish-yellow, these peppers are not only a common topping but can also be enjoyed fresh. Their low heat level makes them a great choice for adding a little spice without overwhelming other flavors in a dish.
Anaheim (500 – 2,500 SHU)
Anaheim peppers are mild to moderately spicy, making them a versatile option for those who enjoy a bit of heat. These long, green peppers are often roasted, which brings out their smoky flavor. They can also be stuffed, grilled, or added to sauces and stews. Anaheim peppers are named after the city of Anaheim, California, and are widely used in Southwestern cuisine.
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Padron (500 – 2,500 SHU)
Padron peppers, hailing from Spain, are typically mild but occasionally pack a spicy punch. These small peppers are often blistered in a hot pan and served as tapas, a popular Spanish appetizer. The unpredictability of their heat level adds an element of surprise to the dining experience, making Padron peppers a favorite for those who enjoy a mild yet flavorful pepper.
Poblanos (1,000 – 2,000 SHU)
Poblano peppers are known for their rich, slightly earthy flavor and mild heat. These dark green peppers are commonly used in Mexican cuisine, particularly in dishes like chiles rellenos, where they are stuffed with cheese or meat. When dried, poblanos are called ancho chiles, which are used to add depth to sauces and moles. Whether fresh or dried, poblanos offer a versatile and flavorful addition to many dishes.
Hatch chiles (1,000 – 8,000 SHU)
Hatch chiles are a variety of pepper grown in the Hatch Valley of New Mexico. These peppers have a unique flavor that ranges from mild to hot, depending on the specific variety. Hatch chiles are celebrated annually during the Hatch Chile Festival, where they are roasted and used in a variety of dishes. Their versatility allows them to be stuffed, grilled, or used in salsas, adding a smoky and slightly sweet flavor to any recipe.
Jalapeños (2,500 – 10,000 SHU)
Jalapeños are one of the most popular spicy peppers in the United States. Known for their bright, grassy flavor and moderate heat, they are widely used in Mexican and American cuisine. Jalapeños can be eaten raw, pickled, or cooked, and they are often used in salsas, sauces, and as a topping for nachos and other dishes. As they ripen, jalapeños turn red and can be dried and smoked to make chipotle peppers.
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Serranos (10,000 – 25,000 SHU)
Serrano peppers are significantly hotter than jalapeños, making them a favorite among those who enjoy a fiery kick. These small, slender peppers are commonly used in Mexican cuisine and can be eaten raw, cooked, or pickled. Serrano peppers are often used in salsas, sauces, and marinades, where their intense heat and bright flavor add a bold element to the dish.
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Thai chilis (50,000-100,000 SHU)
Thai chilies are known for their intense heat and are a staple in Southeast Asian cuisine. These small, potent peppers come in various shapes and sizes and are often used in curry pastes, stir-fries, and as a garnish. Thai chilies are essential for adding heat to dishes without overpowering the other flavors, making them a popular choice in Thai, Vietnamese, and Malaysian cooking.
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Green peppers offer a diverse range of flavors and heat levels, from the sweet and mild bell pepper to the fiery Thai chili. Understanding the different types of green peppers and their Scoville Heat Units can help you choose the right pepper for your culinary needs. Whether you prefer a mild flavor or enjoy the thrill of spiciness, there is a green pepper to suit every taste and recipe. Exploring these varieties allows you to add depth, heat, and excitement to your dishes, making your meals more flavorful and enjoyable.
