18 Types of Peppers and How to Cook With Them
All products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links.
Truly international in their appeal, peppers—some might say chiles—are integral to cuisines worldwide. All types of peppers are part of the genus Capsicum, including hot and sweet varieties. According to Danise Coon, senior research specialist at New Mexico State University‘s Chile Pepper Institute, “chile” generally refers to a pepper that’s spicy, while a “pepper” can either be sweet or spicy. But naming conventions vary by region, so don’t hold hard and fast to these definitions.
The heat of a pepper is measured using Scoville units, a scale that ranges from zero (as in bell peppers, with absolutely no heat) up to 2,690,000 (Pepper X, a.k.a. the spiciest chile in the world). Most chiles fall somewhere in the middle. A chile’s heat directly corresponds to its level of capsaicin, a naturally occurring compound, which likely developed as a deterrent to predators. While the Scoville scale is a good base for knowing how hot your chiles might be, their heat can fluctuate due to climate and other factors. The more stress a plant is exposed to (heat stress, water stress, environmental stress), the more capsaicin it will accumulate.
Below, we’ve outlined 18 varieties of peppers commonly found in the United States in their fresh state (many of which take on another name when dried) and how to cook with each. If you‘re having trouble finding these in your local grocery store, try an online source like Happy Quail Farms or La Tienda.
- Peppers tend to be green in their youth, then transition to yellow and orange before reaching bright red at full maturity.
- The smaller the pepper, the hotter it is.
- When handling hot peppers, always wear gloves to protect your skin from burns and never touch your eyes.
- If you want the flavor without mouth-scorching fire, remove the seeds and interior ribs from a chile before cooking it. (Even for some mild peppers like bell peppers, you’ll want to remove the ribs and seeds for textural reasons and because they can be quite bitter.)
- It’s a good idea to have dairy products, such as milk or yogurt, on hand. These ingredients contain casein, which helps neutralize capsaicin. Pepper breeder Ed Currie recommends using products with citric acid, such as pineapple juice, grapefruit juice, or lime wedges, which he says “break up the oil that holds the capsaicin.” You can swish and spit (recommended) or swallow if preferred.
- Other ways to tame the heat level of chiles include soaking them in alcohol or pairing them with certain ingredients such as bread or eggs.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner1/18Bell Pepper
Alternate names: Green pepper, red pepper, yellow pepper, sweet bell pepper
Scoville heat units: 0
What does a bell pepper look like? This bell-shaped pepper starts off green when unripe, with a slightly bitter flavor. As it matures, the fruit (yep, peppers are a fruit) turns to yellow, then orange, before it reaches a bright red hue, gaining sweetness all the while. (Yep, different colored bell peppers are all the same fruit at different stages of ripeness.) There are also white, lavender, and purple varieties of bell pepper, heirloom breeds that will work in your recipes in much the same way as the more common type.
How to use bell peppers: With their high water content and vibrant hue, these sweet peppers are great for adding moisture and color to any dish, including pastas, creamy dips and crunchy condiments. They’re an essential ingredient in classic dishes like fajitas and ratatouille, and their relatively large size makes them a top choice for stuffed peppers. When raw, they make a lovely crunchy snack or addition to a crudités platter.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner2/18Shishito Pepper
Scoville heat units: 50–200
What does a shishito pepper look like? Commonly harvested while still bright green, these peppers are thin-walled with wrinkled, shiny skin.
How to use shishito peppers: Shishitos are mostly mild. However, about one in 10 develop higher levels of capsaicin during growing, which puts them at the higher end of their still-low Scoville range. They are frequently pan-seared and eaten as tapas, but they also work well when grilled or stir-fried to pair with heartier proteins, or when boiled and blended into a dip.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner3/18Cherry Pepper
Scoville heat units: ~500
What does a cherry pepper look like? This cherry-sized pepper is bright red and shaped like a heart—like, an actual heart, not the Valentine’s kind. They’re often confused with pimento peppers, which look similar. But, “pimento peppers are much larger,” says Coon, and “look more like a small poblano, while cherry peppers are smaller still, and very round.”
How to use cherry peppers: Cherry peppers can range from totally mild to slightly spicy, but make up for their lack of heat with a sweet, succulent flavor. They’re often jarred and used as a condiment on sandwiches or charcuterie boards, but they’re not to be confused with Peppadews, which are usually pickled (and frequently stuffed).
Photo by Elizabeth Coetzee, Food styling by Ben Weiner4/18Ají Dulce
Scoville heat units: 0–1,000
What does an ají dulce look like? These peppers are small and short (about 2 inches long), resembling habaneros, but without their intense heat. At maturity, they can either be a bright shade of orange, yellow, or red. Their exteriors are dimpled and shiny.
How to use ají dulces: A popular ingredient in Caribbean cuisines, the mild heat of ají dulces is great for adding a sweet-and-spicy note to hot sauces. They are also commonly used to make sofrito.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner5/18Long Hot Peppers
Alternate names: Italian long hot peppers, Jimmy Nardello peppers, sweet frying peppers
Scoville heat units: 0–1,000
What does a long hot pepper look like? This category of peppers usually describes thin-skinned, red or green peppers that are about 8 inches long with knobby flesh.
How to use long hot peppers: Despite the name, long hot peppers are on the mild side of the spectrum, with an underlying sweet flavor. Try them sautéed or deep-fried. Jimmy Nardellos, in particular, are a chef favorite for their fruity notes and balanced sweetness, which gets even more intense when charred on the grill or in a skillet.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner6/18Anaheim Chiles
Alternate names: New Mexican chile, California red (when dried)
Scoville heat units: 500–2,500
What does an Anaheim pepper look like? Growing about 6 to 10 inches long, this slender pepper is commonly available in its green state. When fully mature and dried, it’s called a California red chile.
How to use Anaheim peppers: Named for the city of Anaheim, California, this pepper is relatively mild and very versatile. “Bright, clean, and not too hot,” it’s popularly used in dishes that hail from the American Southwest, such as enchiladas and fajitas. It’s also a common ingredient in jarred store-bought salsas. Legend has it Anaheim peppers were created when a farmer named Emilio Ortega (yes, that Ortega) took chile seeds from New Mexico and planted them in California soil. In the temperate coastal climate, these offshoots were milder than their New Mexican brethren, and thus a new pepper was born.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner7/18Poblano Chiles
Alternate names: Ancho or mulato (when dried)
Scoville heat units: 1,000–1,500
What does a poblano pepper look like? Typically about 4 inches long and vaguely heart-shaped (wide shoulders that slope down to a pointed end), the poblano starts off a dark green. At maturity, it turns dark red-brown and can be dried, at which point it‘s referred to as an ancho (made from poblanos harvested early) or mulato (made from mature poblanos).
How to use poblano peppers: Poblano peppers are commonly used in Mexican dishes such as chiles rellenos—one of many examples of this pepper pairing especially well with rich, creamy, cheesy elements. They can be mildly spicy, with a deep earthiness and a pleasing balance between fruitiness and bitterness. When dried into anchos, they develop a rich, raisin-like sweetness with a high yield of flesh-to-skin that makes them great for sauces and salsas.
8/18Hatch Chiles
Scoville heat units: 1,000–8,000
What does a Hatch chile look like? While this large, deep green pepper is named for the New Mexican town of Hatch, the chile grows in various parts of the Southwest. And, though it’s sometimes called a New Mexican chile, the truth is “New Mexican chile” can refer to a number pepper varieties that grow in the region.
How to use Hatch chiles: Hatch chiles have a deep, earthy, green flavor, moderate heat, and a relatively short growing season. Their Scoville ranking can vary widely, but they tend to be pleasantly hot with citrusy, smoky, earthy notes. Hatch chiles make an excellent complement to cheesy dishes like chile con queso and are stellar for making sweet-and-spicy pepper jelly, as in this recipe for sandwiches with apple-chile jam.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner9/18Jalapeño Pepper
Alternate name: Chipotle (when dried)
Scoville heat units: 2,500–8,000
What does a jalapeño pepper look like? This Mexican pepper is typically plucked from the vine while still green, measuring about 3 inches long. The skin ranges from totally smooth to wrinkled in some spots (the wrinklier the skin, the spicier the pepper). If it stays on the vine, a jalapeño will turn red and take on a slightly fruity, spicier flavor.
How to use jalapeño peppers: Green jalapeños have a brighter, more herbaceous taste than their mature, red-skinned counterparts. They are commonly used in salsas, sauces, and marinades in Mexican cuisine. Though they’re relatively small, they’re a favorite for stuffing with cheese (or mac and cheese!) to create bite-size appetizers, and for pickling too. When it comes to smoke-dried chipotles, there are two varieties: meco (mellow) and moritas (spicier). With a woodsy, spicy, smoky flavor, chipotles are also used in salsas and sauces, particularly adobo and mole.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner10/18Fresno Chile
Scoville heat units: 2,500–10,000
What does a Fresno look like? The Fresno chile is indeed named after Fresno County, California. Measuring about 3 inches long, Fresnos have a similar shape and size as jalapeños, but contrary to popular belief, they are different pod types. Fresnos are typically harvested after they’ve reached their fully mature, bright red color.
How to use Fresnos: Fresno peppers also share the sweet, fruity flavor notes of jalapeños, but they pack a bit more of a spicy punch. They’re a chef favorite for slicing into salads for some heat, pickling or blending into condiments and marinades.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner11/18Serrano Chile
Scoville heat units: 10,000–23,000
What does a serrano look like? Just a couple inches long with a tapered end, a serrano pepper can range from green to yellow to red, but is most often found in its green form.
How to use serranos: This small pepper packs quite a bit of heat. Serranos are commonly used in a variety of world cuisines, including those of Latin and South America, and South and Southeast Asia. Since their heat can take over if cooked into a sauce, they’re often used in raw preparations like ceviche, salsas, and slaws.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner12/18Ají Cito
Scoville heat units: About 10,000–100,000
What does an ají cito look like? Ají cito peppers tend to be about 2 inches long with a tapered shape, and develop a deep, golden yellow exterior.
How to use aji citos: Ají citos are a type of Peruvian pepper, which includes varieties like ají limo and ají amarillo. These spicy peppers can be described as slightly citrusy, and are often used to bring depth to salsas, salads, sauces, and more.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner13/18Cayenne Pepper
Scoville heat units: 30,000–50,000
What does a cayenne pepper look like? Slender and tapered, this chile is probably most familiar in its dried form as a powder.
How to use cayenne pepper: Ground cayenne is frequently paired with other powdered spices to flavor Tex-Mex dishes such as chili, and simple roasted dishes. There’s also crushed cayenne, the main ingredient in most jarred red pepper flakes (which you can even make yourself). Keep in mind that when it comes to cayenne, a little goes a long way.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner14/18Tabasco Chile
Scoville heat units: 30,000–60,000
What does a tabasco pepper look like? This pepper is bright red and measures 1 to 2 inches at maturity, with a softly tapered edge.
How to use tabasco peppers: The variety is best known for the commercial condiment that bears its name. To create the famous Tabasco sauce, the pepper is smashed and combined with salt and vinegar, which tempers the pepper’s heat (the Scoville rating of Tabasco sauce is 2,500–5,000, a fraction of its rating as a fresh pepper). Classics that call for this sauce include Nashville-style hot chicken and Bloody Marys.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner15/18Habanero Chile
Scoville heat units: 100,000–350,000
What does a habanero pepper look like? Small and bulbous, and most commonly red, orange, or yellow, this chile is a close relative of the Scotch bonnet, both among the hottest peppers on the Scoville scale.
How to use habanero peppers: Along with intense heat, habañeros also have a fruity flavor that brings complexity and balance to dishes. They’re popular on Mexico’s Yucatán Peninsula and in the Caribbean, where they’re often used to make hot sauces. Try using these peppers to add brightness to dishes like birria tacos and grilled shrimp.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner16/18Scotch Bonnet Chiles
Alternate names: Bonney peppers, Caribbean red peppers
Scoville heat units: 100,000–350,000
What does a Scotch bonnet chile look like? This knobbly pepper is called a Scotch bonnet thanks to its resemblance to Scotland‘s traditional tam o’ shanter hat. It also resembles a habanero pepper, but it typically has more curves.
How to use Scotch bonnet chiles: The fiery Scotch bonnet pepper is a staple in Caribbean cuisine that’s used to flavor all sorts of dishes, including jerk chicken. It’s also a core ingredient in West African cuisine, in hearty dishes like soups and stews. Compared to the similar-looking habanero, the Scotch bonnet is more fruity (with notes of peach, orange, and cherry) rather than smoky, but both bring their unique nuances to sauces and salsas.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner17/18Ghost Pepper
Alternate names: Bhut naga jolokia, bhut jolokia, naga jolokia, ghost chili, U-morok, ghost jolokia and red naga
Scoville heat units: 1,000,000+
What does a ghost pepper look like? This pepper is wrinkled and pointed, typically measuring between 2 to 3 inches long.
How to use ghost peppers: The name alone sounds daunting, and for good reason. Hailing from northeast India, this (arguably edible) pepper is one of the hottest in the world. At more than 1 million Scoville units, a ghost pepper is about 100 times hotter than a jalapeño. If you use them, do so sparingly, in chutney and curry. Always wear gloves to protect yourself, as ghost peppers can cause burns just from touching bare skin.
Photo by Elizabeth Coetzee, Food styling by Ben Weiner18/18Carolina Reaper
Scoville heat units: 1,400,000–2,200,000
What does a Carolina Reaper look like? Developed by PuckerButt Pepper Company in South Carolina, Carolina Reapers are red or yellow and about 2 inches long, with a pointed tail that looks appropriately devilish.
How to use Carolina Reapers: When Pepper X was named the hottest pepper by Guinness World Records in 2023, it replaced this fiery little chile. They can be added to salsas and sauces, but be extremely cautious if you decide to use them—or even handle them at all.
Born in Baltimore, Md., Julie holds a bachelor's degree in journalism from the University of Miami. While pursuing her degree, she contributed to the restaurant section of Miami New Times. Upon graduation, she moved to New York City to work for Wine Spectator magazine, where she led the food and ... Read More
