There are many types of peppers, from the mild bell pepper to the incendiary habanero. Some pepper characteristics are sweet, some are spicy, and some have a bit of both. Peppers come in all shapes and sizes, from long, thin, round, and plump.
They can be green, yellow, red, or brown when ripe. The most popular peppers are probably the Bell pepper and the Jalapeño pepper.
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Types of Peppers
Peppers are fruits that grow in the summer. They like hot weather and to make other things hot. They can be green, red, or orange. You can eat them raw, cooked, or in a sauce.
Chiles are similar to peppers, but they are hotter. They also grow in the summer and like hot weather. Chiles can be green, red, or yellow. You can eat them raw, cooked, or in a sauce.
Both peppers and chiles add flavor to food. They can make food spicy or give it a unique taste. Peppers and chiles are used in many different cuisines around the world.
1. Bell Peppers
Country: Mexico
- Scoville Heat Units: 0-50
There are many types of bell peppers, ranging in vibrant colors from green to red, yellow, and orange. Each type has its own unique flavor, but they share a common sweetness. Bell peppers are often used raw in salads or as a garnish but can also be cooked. Bell peppers can be roasted, grilled, sautéed, or even stuffed when cooking.
Bell peppers are a good source of vitamins A and C. They also contain fiber and a variety of minerals. Because of their nutritional value, bell peppers make a healthy addition to any diet.
Bell peppers are popular in many Mexican, Italian, and Chinese cuisines. They can be used in various dishes, such as stir-fries, pasta dishes, pizzas, and sandwiches.
2. Purple Beauty Peppers
Country: South America
- Scoville Heat Units: 0
Purple beauty peppers are a type of sweet bell pepper that is typically grown in greenhouses. The pepper is named for its beautiful deep purple color, which can vary in intensity depending on the growing conditions.
The history of purple beauty peppers is a relatively short one, but it is a story of success. These peppers were first bred in the early 2000s by a horticulturist named Jim Schwenk.
Schwenk was looking for a new variety of pepper that would be both beautiful and tasty, and he succeeded with the purple beauty pepper. Thanks to its attractive color and delicious flavor, this pepper has become very popular recently.
- Country: South America
- Purple Beauty pepper grows to be about 18 inches tall
3. Italian Sweet Peppers
Country: Italy
- Scoville Heat Units: 0-100
Italian sweet peppers are much milder than other hot varieties, with a sweetness that gives them their name. Sweet peppers are a popular vegetable in Italian cuisine. They are typically used in risotto, pasta, or pizza dishes. Sweet peppers are also a common ingredient in salads.
The flavor of sweet peppers is mildly sweet and slightly spicy. They are available in various colors, including red, yellow, orange, and green. Sweet peppers are a good source of vitamins A and C.
Sweet peppers can be eaten raw or cooked and are often used as a garnish or topping on dishes.
4. Melrose Peppers
Country: United States
- Scoville Heat Units: 0-100
Melrose peppers can be grown in a variety of climates, and they are available year-round. They are most commonly used in Mexican cuisine, but they can also be used in dishes from other cultures. Some people even eat them raw.
Melrose peppers are a type of chili pepper that is named after the city of Melrose, Massachusetts. The peppers are typically small and red in color and have a fruity, sweet flavor. They are used in a variety of dishes, including sauces, soups, and stews.
They are a hybrid variety that was developed in the early 1990s by Dr. Jim Baggett of Oregon State University. They are available year-round but are most commonly found in the summer months.
5. Shishitō Peppers
Country: Japan
- Scoville Heat Units: 50-200
The Shishitō pepper is a small, green chili pepper typically harvested in Japan in the late summer. The peppers get their name from the Japanese word for “small: 小さい.” as they are one of the smallest chili peppers in the world. Shishitō peppers are mild and have a slightly sweet flavor, making them a popular choice for dishes like sushi and salads.
The history of the shishitō pepper is relatively unknown, but it is believed that the pepper was first cultivated in Japan sometime in the early 1900s. Since then, the popularity of the shishitō pepper has grown rapidly, and it can now be found in grocery stores worldwide.
Shishito peppers are popular in Japan and are often served as finger food or appetizer. They are typically harvested while they are still green but can also be found in red varieties.
6. Banana Peppers
Country: South America
- Scoville Heat Units: 0-500
Banana peppers are a type of chili pepper that is named for their resemblance to a banana. They are typically long and slender and can measure up to 6 inches in length. Banana peppers are usually green but can also be yellow, orange, or red.
They are milder than other chili peppers and have a sweet, fruity taste. Banana peppers are used in various recipes, including salads, pasta dishes, and pizza. They are high in vitamins A and C, as well as antioxidants.
Banana peppers are a good source of fiber and potassium. They are available year-round. Banana peppers are relatively easy to grow and can be grown in indoor and outdoor gardens.
Banana Pepper Salad Recipe
7. Pepperoncini Peppers
Country: Italy
- Scoville Heat Units: 100-500
Pepperoncini peppers are small and mild chili peppers often used as a pickling spice or as a garnish on salads and other dishes. They can also be enjoyed fresh, either whole or sliced.
They are relatively low in heat, making them a good choice for those who do not enjoy spicy food. They have a slightly tangy flavor that pairs well with many different foods when pickled.
Pre-packaged in brine or vinegar solutions, used in marinades and sauces. Fresh, store in the fridge for up to two weeks after purchase.
8. Pimento Peppers
Country: Unknown
- Scoville Heat Units: 100-500
Pimiento peppers are native to the Mediterranean region and have been cultivated for centuries. The word "pimiento" comes from the Spanish word for "pepper." Pimiento peppers are a type of pepper that is typically red, sweet, and mild in flavor.
Pimiento peppers were introduced to the Americas by Spanish explorers, and they quickly became popular in many countries in Latin America.
The key ingredient in Pimento Cheese and a beloved staple of the south.
- Average pepper size: 2-3 inches long.
- Used to make stuffed olives.
- Pimientos are grown in Spain, Italy, and California.
9. Piquillo Peppers
Country: Spain
- Scoville Heat Units: 500-1000
Piquillo peppers are a type of chili pepper that is small in size, typically measuring 2-3 inches in length. They are narrow and pointy, with a deep red color. Piquillo peppers have a sweet and slightly smoky flavor and are often used in Spanish cuisine.
Piquillo peppers can be found in the United States at specialty grocery stores or online. A jar of piquillo peppers can cost anywhere from $5 to $10. Piquillo peppers can be stored in the fridge for up to two weeks after opening.
It is grown in the Navarra region of Spain and is a specialty ingredient used in dishes like tapas, stews, and savory pies.
10. Ancho Peppers
Country: Mexico
- Scoville Heat Units: 1000-1500
Ancho peppers have a long history and are believed to have originated in Mexico. They were first used by the Aztecs and were considered sacred food. Ancho peppers are now popular all over the world and are used in a variety of dishes.
Ancho peppers are a type of chili pepper typically dried with a smoky, sweet flavor. They are often used in traditional Mexican cuisine and are the most popular chili pepper in the United States.
They can be eaten fresh or cooked in sauces, salsas, and other dishes. They are available in various colors, including red, green, and brown, and can range in size from small to large.
It can also help fight disease. Good source of fiber and minerals.
11. Poblano Peppers
Country: Mexico
- Scoville Heat Units: 1000-2000
Poblano peppers are a type of chili pepper that is typically dark green. They are named for the city of Puebla, Mexico, where they were first grown.
The word "poblano" comes from the Spanish word for "people from Puebla." Poblano peppers are medium-sized and have a mild flavor. They are often used in Mexican dishes such as enchiladas and chile Rellenos.
Poblano peppers can be roasted or dried to make chili powder. They are also used to make pico de gallo and guacamole. Poblano peppers are high in vitamins A and C. They contain capsaicin, the compound that gives chili peppers their heat.
Poblano peppers are available year-round in grocery stores. The first recorded use of the word dates back to the 16th century.
12. Anaheim Peppers
Country: United States
- Scoville Heat Units: 500-2500
The Anaheim pepper is a chili pepper cultivar named after the city of Anaheim, California. The pepper was developed by a man named Emilio Ortega, and it was first introduced to the public in 1945. Anaheim peppers are relatively mild and used in Mexican and Southwestern dishes.
Anaheim peppers are also known as chile ancho or chile Colorado when dried. Anaheim peppers are a popular ingredient in many dishes, including stews, soups, sauces, enchiladas, salsa, chili, and quesadillas. Anaheim peppers are usually harvested when green but can also be found in red and yellow pepper varieties.
Fresh available from late summer through early fall. One pound equals approximately 2-3 cups chopped.
13. Cascabel Peppers
Country: Mexico
- Scoville Heat Units: 1000-3000
Cascabel Peppers are small, round chili peppers that are typically red or orange. They have thin skin and a slightly sweet and spicy flavor. Cascabel peppers are named for the Spanish word "cascabel," which means "bell." The peppers are sometimes called rattle chili peppers since the seeds inside the pepper make a rattling noise when shaken.
The history of Cascabel Peppers is believed to date back to the Aztec and Mayan civilizations in Mexico. The peppers were used in Mexican cuisine for centuries and were eventually introduced to the United States in the early 1900s. Cascabel peppers are available year-round but are most commonly harvested in the fall.
- It can be ground into a powder and used as a seasoning.
- Often used to make sauces and spice up dishes.
14. Alma Paprika Peppers
Country: Hungary
- Scoville Heat Units: 2000-3000
The Alma Paprika pepper is a Hungarian heirloom pepper used in many traditional dishes. It is a sweet and smoky pepper that has a deep red color. The Alma Paprika pepper is named after the town of Alma, Hungary, where it was first grown.
Hungarian immigrants brought the Alma Paprika pepper to the United States in the early 1900s. The peppers were grown in home gardens and quickly became a favorite of cooks who used them in stews, soups, and sauces. Today, the Alma Paprika pepper is still grown in Hungary and is also available in many grocery stores in the United States.
It is relatively small, averaging about 4 inches in length and 2 inches in width. It is available from late summer through early fall. It is a good source of vitamins A and C.
15. Guajillo Peppers
Country: Mexico
- Scoville Heat Units: 2500-5000
Guajillo peppers are a type of chili pepper that is typically used in Mexican cuisine. Guajillo peppers are believed to have originated in the Mexican state of Guanajuato. They are moderately spicy, with a somewhat fruity and smoky flavor, and can be found in grocery stores and farmers' markets. They can be used fresh or dried.
Guajillo peppers are typically red when ripe, but they can also be yellow or green. The name "guajillo" comes from the Nahuatl word "cuauhxilli," which means "little gourd." When dried, guajillo peppers can be stored for up to a year.
16. Chimayo Peppers
Country: United States
- Scoville Heat Units: 4000-6000
Chimayo peppers are used to make chili powder and in sauces and salsas. The peppers are named after the valley in which they are grown, the Chimayo Valley.
The Chimayo Valley is located in north-central New Mexico and is known for its fertile soil. The climate in the Chimayo Valley is ideal for growing peppers - hot days and cool nights.
The first Chimayo pepper was grown in the early 1800s. The peppers are usually harvested from September to October. When dried, Chimayo peppers can be ground into a powder used to make chili powder. Chimayo peppers can also be used fresh in sauces and salsas.
17. Hatch Peppers
Country: New Mexico, United States
- Scoville Heat Units: 1000-8000
Hatch peppers are chili peppers typically grown in the Hatch Valley of southern New Mexico. The peppers have a unique, smoky flavor and are used in various dishes, including enchiladas, chile Rellenos, and burritos. They are also popular for making salsa and chili powder.
The Hatch pepper season runs from late summer to early fall. The peppers get their name from the Hatch Valley. The valley is also home to the Hatch chiles pepper festival, held each year in September.
In addition to New Mexico, Hatch peppers are grown in California, Texas, and Arizona. Hatch pepper season runs from late summer to early fall.
18. Jalapeno Peppers
Country: Mexico
- Scoville Heat Units: 2500-8000
Jalapeno peppers are a type of green or red pepper named after the city of Xalapa, Veracruz, Mexico. They are used in various dishes, including Tex-Mex cuisine, and are popular in salsas and hot sauces.
When selecting a Jalapeno pepper, look for one that is firm and has shiny skin. The Scoville heat scale measures the spiciness of chili peppers, with jalapeno peppers scoring between 2,500 and 8,000 on the scale. Peppers grown in cooler climates tend to be milder than those grown in warmer climates.
Jalapeno peppers are typically around 2-3 inches long and have a spicy flavor that is typically medium to hot in intensity.
19. Chipotle Peppers
Country: Mexico
- Scoville Heat Units: 2500-8000
Chipotle peppers are smoked jalapeño peppers. The smoking process gives them an earthy, smoky, and slightly sweet flavor. Chipotles are typically sourced from Mexico, where two distinct types of peppers are grown: Morita Meco (or Chipotle Meco).
Chipotle peppers can be used in various dishes, such as salsa, chili, soup, and stew. They can also add flavor to rice, beans, and other vegetables.
If you cannot find fresh chipotle peppers, you can purchase them dried, canned, or in adobo sauce. Adobo sauce is a red chili pepper sauce that is made with chipotle peppers, vinegar, garlic, and other spices. It can be used as a marinade or sauce for meats and vegetables.
20. Puya Peppers
Country: Mexico
- Scoville Heat Units: 5000-8000
Puya pepper (Capsicum pubescens) is a Peruvian pepper that is a long, thin pepper, typically green or red. The Puya pepper is a hot pepper that has a spicy flavor. The Puya pepper is used in Peruvian cuisine to add heat to dishes.
The Puya pepper is native to Peru. The Puya pepper is believed to have been domesticated by the Incas. The Puya pepper was first introduced to Europe in the 16th century.
Puya peppers are small green peppers that are about 2-3 inches in length. Puya peppers are spicy, with a heat level averaging between 6,000-8,000 on the Scoville scale. They have a fruity flavor with a hint of sweetness. They can be dried, ground into a powder, and used as a spice. Puya peppers are also known as "Bolivian Devil's Tongue" peppers.
Used in sauces, stews, soups, and Ceviche. Sourced: Peru, Bolivia, and Chile.
21. Fresno Peppers
Country: United States
- Scoville Heat Units: 2500-10,000
Fresno peppers were first grown in the United States in the early 1900s. Fresno is located in the Central Valley of California, which has a warm climate ideal for growing peppers.
It has a conical shape and smooth, glossy skin. It is typically red but can also be green, yellow, or orange. The Fresno Pepper has a sweet and fruity flavor.
These soon became popular for its mild flavor and wide range of uses and is one of the most common types of peppers grown in the United States.
The Fresno pepper is used in a variety of dishes, including Mexican and Indian cuisine. It is a cultivar of the Capsicum annuum, a medium-sized chili pepper that typically measures 3–5 inches long.
22. Aleppo Peppers
Country: Syria
- Scoville Heat Units: 10,000
The Aleppo pepper is a chili pepper named after the city of Aleppo in Syria. It is a medium-sized, red pepper, and has a spicy, fruity taste. The Aleppo pepper has become popular in recent years as a food spice and is also used in marinades and rubs.
Native to Syria and is named after the city of Aleppo in Syria. It has been used in cooking for centuries. The pepper gets its name from the city of Aleppo, which is located in northern Syria. The city of Aleppo is known for its cuisine, and the Aleppo pepper is an important ingredient in many of the city's dishes.
The Aleppo pepper is a medium-sized chili pepper that typically measures between two and three inches long. The peppers are typically red, but they can also be yellow or orange. The peppers have wrinkled skin, and they are typically sold dried. When dried, the peppers can be ground into powder or flakes.
The flavor of the Aleppo pepper is described as being spicy, fruity, and smoky. The pepper is not as hot as some other chili peppers, but it still has a fair amount of heat. The flavor of the Aleppo pepper pairs well with meats, fish, and vegetables.
In Morocco, the pepper is used in a spice mixture called ras el hanout. Used to make curry powders and pastes.
23. Hungarian Wax Peppers
Country: Hungary
- Scoville Heat Units: 1,000-15000
Hungarian Wax Pepper is a sweet pepper with a hit or miss in the spicy hot department, ranging in heat from mild to medium-hot. It is popular in Hungary.
It is a long, thin pepper that is yellow or green. The Hungarian Wax Pepper is a mild pepper that has a sweet, fruity flavor. It is often used in salads, soups, and stews.
The Hungarian Wax Pepper is believed to have originated in Hungary in the 18th century. It was brought to Hungary by Turkish traders.
The Hungarian Wax Pepper was first grown in the town of Szeged, in southeastern Hungary. The Hungarian Wax Pepper is grown throughout Hungary and other parts of Europe and North America.
24. Serrano Peppers
Country: Mexico
- Scoville Heat Units: 10,000-22,000
Serrano peppers are native to the mountainous regions of Mexico. They were first introduced to the United States in the early 1900s and have since become one of North America's most popular chili peppers.
The Serrano pepper is a type of pepper that is typically green, red, or yellow. Serrano peppers are native to the mountainous regions of Mexico. They are typically small, measuring 2-3 inches long, and have a medium-hot flavor.
Ranges from sweet and fruity to slightly spicy. Some are very hot, and others only moderately spicy.
25. Black Prince Peppers
Country: United States
- Scoville Heat Units: 5000-30,000
The Black Prince pepper is a chili pepper named after the black prince, Edward of Woodstock. It is a cultivar of the species Capsicum annuum and is a very hot pepper, rating at around 30,000 Scoville Heat Units.
The Black Prince pepper was developed in the early 1990s by The Chile Pepper Institute at New Mexico State University.
The Black Prince pepper is mostly used as an ornamental plant but can also be used for culinary purposes. It is typically used in salsas, sauces, and marinades when used culinarily. It can also be used to make chili powder.
26. Chile De Arbol Peppers
Country: Mexico
- Scoville Heat Units: 15,000-30,000
Chile de Árbol peppers are a type of chili pepper that is long and thin, with a bright red color. They are often used in Mexican and Tex-Mex cuisine and are known for their spicy heat. The peppers are typically about 2-3 inches long and ½ an inch wide.
The name "Chile de Árbol" means "tree chili pepper" and is named for its long, thin shape, which resembles a small tree branch. The peppers are also sometimes called "bird's beak chilies" due to their sharp pointy ends.
Chile de Árbol peppers are typically dried, although they can also be used fresh. When dried, the peppers are often crushed into a powder or flakes, which can be added to dishes for a spicy flavor. The peppers can also be rehydrated and used fresh.
27. Black Coba Peppers
Country: Venezuela
- Scoville Heat Units: 20,000-40,000
Black Cobra pepper, also known as the goat's weed pepper, is a very imposing chili. Growing straight up in green, black, and red, its leaves are covered in fine silvery hair. This chili has a dramatic presence perfect for ornamental use.
As you can see, black cobra peppers fall very much in the middle in terms of heat, ranging from 20000 to 40000 Scoville heat units. To put that into perspective, with a jalapeño reference, the black cobra ranges from three times to sixteen times hotter than a jalapeño, depending on the particular chili.
They are similar in heat to a Jalapeño pepper but may be hotter or milder. They are slender in size and have a neutral (peppery) flavor with a bitter aftertaste. These peppers are ornamental and can be used in cooking.
Jalapeño reference 4 to 6 times hotter.
28. Tabasco Peppers
Country: Mexico
- Scoville Heat Units: 30,000-50,000
Tabasco peppers are a type of pepper that is very similar to the cayenne pepper in terms of overall spiciness. The pepper mash is diluted in the vinegar base to the point where the hot sauce has more of a jalapeño level heat. Tabasco peppers are commonly used in hot sauce and other culinary dishes.
Capsicum species: Frutescens
Size: Approximately 1 to 2 inches long
29. Cayenne Peppers
Country: French Guiana
- Scoville Heat Units: 5000-30,000
It is named for the city of Cayenne, the capital of French Guiana. The peppers were used in Indian cuisine and were thought to have medicinal qualities. The peppers were brought to Europe by Columbus in the 15th century and were popularized by the French.
The peppers were used in various dishes, including soups and stews. Cayenne peppers can be dried and ground to create a powder, which is then used as a seasoning.
It is known to improve circulation, aid in digestion, and help relieve pain. Helps with weight loss
30. Aji Amarillo Peppers
Country: Peru
- Scoville Heat Units: 30,000-50,000
Aji Amarillo pepper is a variety of chili pepper most commonly used in Peruvian cuisine. It has a bright orange color and a fruity, slightly sweet flavor. The pepper is believed to have first been cultivated in South America's Andes region.
It is a popular ingredient in many traditional Peruvian dishes, such as ceviche and aji de gallina. The Aji Amarillo pepper is also used to make a popular huancaína sauce, typically served over boiled potatoes or pasta.
The Aji Amarillo pepper has a moderate heat level, with a Scoville rating of 30,000-50,000 units. It is one of the most common peppers used in Peru, where it is often simply referred to as "aji."
5-7 inches long
High in Vitamin C and antioxidants
31. Pequin Peppers
Country: Mexico
- Scoville Heat Units: 40,000-60,000
Pequin peppers are a type of chili pepper that is small and has a hot, spicy flavor with a slightly sweet aftertaste. They are about the size of a pinky finger and have thin, fiery red skin. Pequin peppers are one of the spiciest peppers on the market.
They are typically used in Mexican cuisine and can be found in dried and fresh forms. Pequin peppers are believed to have originated in Chihuahua, Mexico. According to legend, the peppers were first cultivated by the Aztecs and later brought to Europe by Spanish conquistadors.
32. Tien Tsin Peppers
Country: China
- Scoville Heat Units: 50,000-75,000
Tien Tsin pepper is a pepper named after the province of Tien Tsin in China. This pepper is also known as the Sichuan pepper, one of the most popular peppers in China.
The Tien Tsin pepper has a unique flavor that is spicy and slightly fruity, and it is often used in dishes such as Kung Pao chicken.
The Tien Tsin pepper is also used in traditional Chinese medicine and is believed to have various health benefits.
33. Thai Peppers
Country: Thailand
- Scoville Heat Units: 50,000-100,000
Thai peppers are also known as Bird Eye Chili or prik kee noo. They're thin small red peppers that are hot and spicy. It has a unique flavor that is different from other types of peppers. Thai chile pepper is one of the hottest peppers in the world, with a Scoville rating of mid-low 50,000-100,000.
Thai pepper plants are small, growing to a height of about 2-3 feet. The peppers are about 1-2 inches long and ½ inch wide. The plants thrive in warm climates and full sun. They can be grown in pots or in the ground.
Thai peppers are used fresh, dried, or ground into a powder. They are often used in curries, soups, and stir-fries and can also be used to make chili oil or Sriracha sauce.
34. Malagueta Peppers
Country: Brazil
- Scoville Heat Units: 50,000-100,000
Malagueta pepper is a type of chili pepper that is native to Brazil. It is a small, fiery pepper used in spicy dishes. The peppers can range in color from green to red, often used dried or fresh.
The name "malagueta" derives from the Portuguese word for pepper, "pimenta." The peppers were introduced to Portugal by the Moors, and they eventually made their way to Brazil. Grown in Brazil since the 16th century, it is now one of the most popular peppers in the country.
The pepper is also popular in other parts of South America, Africa, and Asia. In Brazil, these peppers are used to make a spicy sauce called Piri-Piri. The sauce is served with chicken or shrimp.
35. Charleston Hot Pepper
Country: United States
- Scoville Heat Units: 70,000-100,000
Charleston Hot Pepper is a chili pepper named after the city of Charleston, South Carolina. This pepper is a cultivar known for its high level of heat and spicy flavor.
The Charleston Hot Pepper has been used in dishes throughout the Southern United States for many years and is now becoming popular in other parts of the country.
This pepper quickly became popular in the Southern states because of its high level of heat and spicy flavor. The Charleston Hot Pepper is most commonly used in sauces, salsas, and chili recipes, but it can also be added to other foods such as gumbo and chili, soups, stews, and casseroles.
A bright red pepper grows in clusters containing up to 50 peppers. The Charleston Hot Pepper is an excellent addition to any dish that needs a little extra heat and flavor.
36. Datil Peppers
Country: United States
- Scoville Heat Units: 100,000-300,000
Datil pepper is a hot pepper cultivar member of theCapsicum chinense species. It is named after the city of Datil, New Mexico, where it was first grown. The Datil pepper has grown in the United States since the early 1900s.
The Datil pepper is similar to the habanero pepper, with a lantern-like shape and wrinkled skin. The peppers range in color from orange to yellow and measure between 2 and 3 inches long.
The Datil pepper is one of the hottest peppers in the world, next to the Carolina Reaper, with a Scoville rating of 100,000 to 350,000 units.
The Datil pepper is used in many culinary applications, including hot sauces, salsa, stews, and chili.
37. Devil's Tongue Peppers
Country: United States
- Scoville Heat Units: 125,000-325,000)
Devil's Tongue peppers, red in color, are named for their long, tapered shape that resembles a serpent's tongue. Devil's Tongue peppers are one of the hot peppers with a rating of up to 100,000 Scoville Units.
Devil's Tongue peppers originated in South America and were first introduced to Europe in the 16th century. They quickly became a popular ingredient in Spanish cuisine, adding heat and flavor to dishes. Devil's Tongue peppers are grown in countries like the United States, Mexico, and China.
Devil's Tongue pepper, be sure to handle them with care, as their intense heat can cause skin irritation. It is important to use ventilation to avoid inhaling their potent fumes.
38. Madame Jeanette Pepper
Country: Suriname
- Scoville Heat Units: 100,000-350,000
Madame Jeanette is a type of pepper that is grown in the Caribbean. It is a very hot pepper and is used in various dishes. It is also used as a medicinal herb and is said to have many health benefits.
Madame Jeanette was first grown on Saint Lucia's island and later introduced to other Caribbean islands. It is not known exactly when it was first grown, but it is thought to be sometime in the early 1800s.
Madame Jeanette is now grown in many parts of the world, including Trinidad, Guyana, Jamaica, and the United States. It is used in various dishes, such as curries, stews, and soups. It is also used to make hot sauces and condiments.
The Madame Jeanette pepper is very hot, with a Scoville rating of 100,000-350,000 SHU. Making it one of the hottest peppers in the world. Handle with caution!
39. Caribbean Goat Peppers
Country: Caribbean
- Scoville Heat Units: 100,000-350,000
Caribbean Goat pepper is a tropical chili often used in jerk chicken and pork dishes. It has a sweet, tropical flavor and ranges in heat from 100,000 to 350,000 Scoville heat units. The median heat for this pepper is 225,000 SHU.
The goat pepper got its name because it looks like a small, squashed goat. This pepper originates from the Caribbean, specifically the Bahamas.
On the jalapeño reference scale, the goat pepper is 12 to 140 times hotter. Due to its unique flavor and heat level, the goat pepper has a dedicated following among chiliheads and foodies.
40. Habanero Peppers
Country: South America
- Scoville Heat Units: 100,000-350,000
Habanero peppers get their heat from a compound called capsaicin. The hotter the pepper, the more capsaicin it contains. Habanero peppers range in heat from 100,000 to 350,000 Scoville Heat Units (SHU).
The Habanero pepper is about the size of a jalapeño pepper, but its flavor is much more intense, measuring only 2,500 to 8,000 SHU.
The habanero pepper originated in the Amazon Basin region of South America. From there, it spread to Mexico and the Caribbean. Today, habaneros are grown worldwide, including in the United States, Africa, and Asia. Caribbean jerk chicken is one of the most popular dishes made with habanero peppers.
41. Scotch Bonnet Peppers
Country: Caribbean
- Scoville Heat Units: 150,000-350,000
Scotch Bonnet peppers are a type of chili pepper that is typically used in Caribbean cuisine. These peppers are very hot, with a Scoville heat unit rating of 100,000 to 350,000 SHU. They get their name from their similarity in shape to a traditional Scottish tam o' shanter hat.
Scotch bonnet peppers typically measure 2-3 inches (5-8 cm) in diameter and have a pointed, conical shape.
They are usually bright red or yellow when ripe, although they can also be found in other colors, such as orange and green. The flavor of these peppers is fruity and sweet, with a distinctively fiery chili pepper kick.
Cooking with scotch bonnet chili peppers, use them sparingly, as a little goes a long way regarding the heat level of these peppers!
42. Aji Chombo Peppers
Country: Panama
- Scoville Heat Units: 150,000-350,000
Aji Chombo pepper has a heat rating of about 100,000 Scoville heat units (SHU). It is a medium-sized pepper that typically grows to about 2 inches in length. The Aji Chombo pepper has a fruity, sweet flavor with moderate heat. It is popular in Latin American cuisine.
The Aji Chombo pepper is native to the Caribbean islands. It is believed to have originated in Cuba or Puerto Rico. Spanish explorers introduced the Aji Chombo pepper to Central America and South America.
43. Fatalii Peppers
Country: Africa
- Scoville Heat Units: 125,000-400,000
Fatalii pepper is known for its extreme heat and citrus flavor. It is a species of chili pepper that is native to Central Africa.
The Fatalii has a fruity, citrus flavor with a searing heat comparable to the habanero pepper, which is related to the Fatalii.
The peppers grow to about 3 inches long and mature to a yellow color. They have thin walls and may be dried if cut lengthwise.
The Fatalii pepper can be made into a hot sauce with other citrus flavors, including lime and lemon.
44. Caribbean Red Habanero Peppers
Country: Mexico
- Scoville Heat Units: 300,000-475,000
Caribbean Red Habanero peppers are a variety of chili peppers, typically red or orange. They are related to the Scotch Bonnet pepper, another chili pepper common in the Caribbean. Caribbean Red Habanero peppers can also be pickled or made into hot sauces.
The peppers are grown in many countries throughout the Caribbean, including Jamaica, Trinidad, and the Dominican Republic. They are also grown in Mexico, Central America, and South America.
The peppers were first introduced to the Caribbean by Spanish colonists in the 16th century. Caribbean Red Habanero peppers are typically about 2-3 inches long and 1-2 inches wide. The peppers turn red as they mature.
45. Red Savina Habanero Peppers
Country: United States
- Scoville Heat Units: 5000-30,000
The Red Savina Habanero has been garnering a lot of attention in recent years due to its extreme spiciness and not for the faint of heart. This pepper is twice as hot as a regular Habanero and 65 times hotter than a Jalapeno. The Savina Habanero won the Guinness World Record and was certified as the world's hottest Habanero.
This pepper was first grown in the United States in the early 1990s. It was created by crossbreeding different types of habanero peppers. The result is spicier than other pepper varieties of habanero pepper.
