20 Pepper Varieties: Tips for Purchasing Fresh Peppers

Peppers are flowering plants in the Capsicum genus native to tropical climates of the Americas. Growers cultivate about five of the thirty-plus species of pepper plants for their edible berries, the most popular of which is Capsicum annuum. There are many pepper varieties within this species, each with distinct colors, shapes, flavor profiles, and heat levels.

Additionally, peppers change color and become spicier as they ripen; drying also changes their flavor profile. In Mexican cuisine, peppers may go by different names after ripening or drying. (Learn about Mexican chile peppers.)

Fresh peppers are vibrant in color and taste. When selecting fresh peppers at the grocery store or farmers’ market, review the following characteristics:

1. 1. Check the texture. Look for peppers with a firm outer skin. Any wrinkling or wilting is a sign the peppers are overripe. Avoid peppers with bruising or other signs of damage unless you plan to cook them immediately.
2. 2. Look for sturdy stems. Look at the stems of the peppers. They should be bright green and sturdy. Shriveled, brown, or limp stems may indicate the pepper is overripe.
3. 3. Select heavier peppers. When deciding between peppers, hold them in your hands to compare the weight. Select the pepper that feels heavier, as the weight indicates that they have thick walls and fresh seeds.

Some peppers are mild and sweet in flavor, while others are spicy. To determine a pepper’s heat level, use the Scoville scale, measured in Scoville Heat Units (SHU). A bell pepper measures 0 SHU, while pure capsaicin, the chemical compound that makes peppers “hot,” measures 16,000,000 SHU. Here is a breakdown of different types of peppers, from mildest to hottest:

1. 1. Bell pepper (0 SHU): Bell peppers are the mildest pepper variety. You can find sweet bell peppers sold at every stage of ripeness, from slightly bitter green to sweeter yellow, orange, and red. Their bell-like shape is perfect for making stuffed bell peppers, and their sweet flavor is great for everything from grilling to Chinese-style stir-fries. Dried and ground red bell peppers make up the spice known as paprika.
2. 2. Shishito pepper (125 SHU): Shishitos are small, mild peppers usually harvested green. Used across East Asian cuisine, you’ll often find shishito peppers as a side dish alongside wok-seared steak or sesame chicken. Learn more about shishito peppers.
3. 3. Banana pepper (250 SHU): Banana peppers, also known as yellow wax peppers, are mild peppers that come in shades of bright yellow to pale green. Banana peppers have smooth skin and a long, even shape that resembles a banana. They’re frequently pickled and sliced into banana pepper rings or left whole and stuffed for antipasti. Because they are both yellow, banana peppers sometimes get confused for spicier Hungarian wax peppers.
4. 4. Pimento pepper (300 SHU): Also spelled pimiento, pimento peppers are tiny, plump peppers with a heart shape. These peppers have a mild, sweet taste with little heat. Because of their bright red color, they’re also known as cherry peppers. In Mediterranean cuisine, chefs sometimes stuff pimento peppers into olives.
5. 5. Cubanelle pepper (550 SHU): You can find cubanelle peppers, also known as Italian frying peppers, in both bright green and red varieties. Considered a sweet pepper with moderate heat, they’re great for Cuban- and Italian-style sandwiches, salads, pizza toppings, and casseroles. Since Cubanelle peppers are also large and wide, they make great stuffed peppers.
6. 6. Piquillo pepper (750 SHU): Piquillo peppers are sweet Spanish peppers with mild heat. Typically, piquillo peppers get grilled and seasoned with salt, pepper, and olive oil and sold in jars. These sweet peppers often get served alongside meats, fish, and cheese as tapas in Spain.
7. 7. Pepperoncino pepper (900 SHU): Pepperoncini are small, golden Italian peppers with a mild taste. (Like most peppers, they turn red when fully ripe.) Originally from Italy and Greece, pepperoncini peppers are usually sold pickled and added to cold antipasto platters alongside cured meats and cheeses. Learn more about pepperoncini.
8. 8. Chilaca pepper (1,750 SHU): Fresh chilaca peppers are long, narrow, and dark green. These slightly spicy peppers are an essential component of Oaxacan moles, known as pasilla peppers in their dried form.
9. 9. Poblano pepper (2,000 SHU): Known as ancho chili when dried, the poblano pepper is a mild pepper from the Mexican state of Puebla. Chile rellenos is a popular Mexican dish that uses poblano peppers. The roasted peppers are first stuffed with cheese and then battered and fried for a warm, flavorful dish that melts in the mouth.
10. 10. Anaheim pepper (2,500 SHU): These long, thin peppers named after the city of Anaheim, California, have a mild heat similar to poblano peppers. Like many chili peppers, Anaheim's start bright green, turning dark red as they mature. Use the green peppers for making salsas, enchiladas, soups, and tacos. Once the peppers turn red, make ristras, a long string of dried peppers hung as decoration in New Mexico and Arizona.
11. 11. Fresno pepper (6,250 SHU): Fresno peppers resemble jalapeños, with their small size and smooth skin; however, you can tell them apart because they have a pointier, more triangular shape. Try Fresnos as a substitute for jalapeño and serrano peppers in ceviche, salsa, and hot sauces.
12. 12. Jalapeño pepper (10,000 SHU): Named after Jalapa, Mexico, jalapeño peppers are a key ingredient in everything from pico de gallo to pork stews. Chipotle peppers, as they’re known in dried form, are just as versatile. Learn more about jalapeño peppers.
13. 13. Serrano pepper (23,000 SHU): Serrano peppers are available in green and red varieties. Eat these peppers raw to enjoy their slight crunch and intense heat or add them to fresh salsa and pico de gallo. Learn more about serrano peppers.
14. 14. Cayenne pepper (30,000 SHU): Cayenne peppers are long, thin, and slightly curved at the end. Their most popular use is as a ground red pepper commonly available in grocery stores. Learn more about cayenne pepper and its culinary uses.
15. 15. Tabasco pepper (50,000 SHU): The Tabasco pepper is originally from the Mexican state of Tabasco and is most famous for its role in hot sauce. This small member of the Capsicum frutescens species rarely gets sold fresh.
16. 16. Bird’s eye chili pepper (225,000 SHU): This famous Thai chili pepper is tiny but incredibly spicy. Use it in papaya salad, curry pastes, and Madhur Jaffrey’s pickled green chilies. Bird’s eye peppers sometimes get confused with African piri piri peppers. Still, they are two different species: Bird’s eye peppers are a variety of Capsicum annum, while piri piri is Capsicum frutescens.
17. 17. Habañero pepper (350,000 SHU): One of the hottest peppers available at most grocery stores, habañeros are small and round members of the Capsicum chinense species. They have smooth orange flesh and typically get used in small quantities due to their intense heat. Learn more about habañero peppers.
18. 18. Scotch bonnet pepper (350,000 SHU): The Jamaican Scotch bonnet pepper gets its name from its heart shape, which resembles the tam o’shanter hat from Scotland. Its appearance and heat level are similar to the habañero, to which it is closely related. This Capsicum chinense variety is popular in West African and Caribbean cuisines, adding flavor to classic rice and bean dishes.
    
19. 19. Ghost pepper (948,214 SHU): Also known as bhut jolokia, the ghost pepper is a scorching pepper cultivated in northern India. This small, wrinkly pepper is a hybrid of two pepper species: Capsicum chinense and Capsicum frutescens.
20. 20. Carolina Reaper pepper (2,200,000 SHU): The Carolina Reaper is a hot pepper with a bumpy, shriveled texture and small, pointed tail. Bred in South Carolina, this pepper became the hottest pepper in the world in 2013. Initially, the Carolina Reaper has a fruity flavor; however, once the spice kicks in, its heat level is overwhelming. It is a cultivar of the Capsicum chinense species. Learn more about Carolina Reapers.

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