Peppers

Comprehensive Guide to Peppers From Around the World

Peppers bring color, heat, and bold personality to cuisines across the globe. From sweet and crunchy varieties to scorching super-hots, every pepper offers unique flavors, nutrients, and culinary possibilities. This expanded guide gives you a complete look at each category—including descriptions, benefits, and usage tips—so you can choose the perfect pepper for any dish.

🫑 Mild / Sweet Peppers (0–100 SHU)

Perfect for raw eating, roasting, and recipes where flavor matters more than heat.

Bell Pepper (USA/Global)

Flavor: Sweet, crisp, no heat
Benefits:

• Extremely high in vitamins C and A
• Rich in beta-carotene and antioxidants
• Supports immunity, skin, and eye health
  Usage:
• Raw in salads, roasted, stuffed, grilled
  Tip: Red is the sweetest, green the crunchiest.

Banana Pepper (USA/EU)

Flavor: Mild, tangy, bright
Benefits:

• Low-calorie, fiber-rich
• Supports digestion and hydration
• Gentle capsaicin boost for metabolism
  Usage: Pickled, sandwich topping, pizza add-on
  Tip: Stuff with cheese or meats for easy appetizers

Cubanelle (Italy/Cuba)

Flavor: Light, sweet, thin-walled
Benefits:

• Mild vitamin C source
• Great for low-heat diets
• Adds volume without overpowering flavors
  Usage: Frying, omelets, stir-fries
  Tip: Swap bell peppers for milder peppers in milder dishes.

Pimiento (Spain)

Flavor: Sweet, smooth
Benefits:

• High in vitamin C
• Contains heart-supporting flavonoids
• Great for sensitive stomachs
  Usage: Pimento cheese, stuffed olives
  Tip: Roast to deepen sweetness.

Sweet Italian Frying Pepper

Flavor: Sweet and aromatic
Benefits:

• Rich in vitamins B6 and E
• Supports nerve, skin, and cell health
• Mild anti-inflammatory compounds
  Usage: Sautéed in sandwiches, grilled with sausages
  Tip: Fantastic with onions and tomato sauces.

🌶 Medium-Heat Peppers (100–10,000 SHU)

Balanced spice for everyday cooking—bright, flavorful, and versatile in sauces or salsas.

Poblano (Mexico) – Ancho when dried

Flavor: Earthy, mild heat
Benefits:

• High in fiber
• Capsaicin supports metabolism
• Potassium helps balance blood pressure
  Usage: Stuffed (chiles rellenos), roasted, and sauces
  Tip: Roast and peel for smooth, smoky dishes.

Anaheim (USA)

Flavor: Mild, slightly sweet
Benefits:

• Excellent vitamin A and C source
• Mild heat improves blood flow
• Supports strong immune function
  Usage: Salsas, chilis, mild sauces
  Tip: Ideal for stuffing and baking.

Fresno (USA)

Flavor: Fruity, bright, hotter than jalapeño
Benefits:

• High antioxidant levels
• Helps reduce inflammation
• Supports respiratory and heart health
  Usage: Tacos, sauces, marinades
  Tip: Red Fresnos offer sweeter, more complex heat.

Jalapeño (Mexico)

Flavor: Fresh, sharp, medium heat
Benefits:

• Supports weight management
• Contains vitamin K and folate
• Anti-inflammatory and antibacterial
  Usage: Pickled, grilled, raw, stuffed
  Tip: Remove seeds for milder heat.

Hungarian Wax

Flavor: Hotter than expected—tangy heat
Benefits:

• Boosts circulation
• Supports digestion
• Strengthens immune response
  Usage: Pickled, fried, stuffed
  Tip: Handle with care—spicier than it looks!

🌶️🌶️ Hot Peppers (10,000–100,000 SHU)

These packs are notable for their heat without entering the extreme zone—ideal for chili lovers.

Serrano (Mexico)

Flavor: Bright, clean, hotter than jalapeño
Benefits:

• High in vitamin B6 and magnesium
• Supports metabolism and nerve function
• Enhances mood
  Usage: Raw in salsas, sliced on tacos
  Tip: No need to peel.

Cayenne (France/USA)

Flavor: Spicy, sharp
Benefits:

• Improves digestion and circulation
• Natural pain relief properties
• Supports fat oxidation
  Usage: Powder, sauces, chili
  Tip: Dry whole peppers and grind fresh powder.

Thai Bird’s Eye Chili (Thailand)

Flavor: Small, explosive heat
Benefits:

• Strong antibacterial effects
• Boosts endorphins
• Clears congestion
  Usage: Curries, soups, chili pastes
  Tip: A little goes a very long way.

Tabasco (USA)

Flavor: Tangy, sharp heat
Benefits:

• Antifungal and antimicrobial
• Metabolism booster
• Rich in capsaicin and vitamin E
  Usage: Hot sauce base
  Tip: Ferment for classic Tabasco-style flavor.

Rocoto (Peru)

Flavor: Juicy, fruity, surprisingly hot
Benefits:

• Powerful vitamin C source
• Boosts metabolism
• Strengthens immune response
  Usage: Peruvian stuffed dishes
  Tip: Don’t confuse with bell peppers—intense heat!

🔥🔥🔥 Super-Hot Peppers (100,000–2,200,000+ SHU)

These are extremely spicy and should be handled with care—gloves recommended.

Habanero (Caribbean)

Flavor: Fruity, floral, fiery
Benefits:

• Very high capsaicin content
• Supports weight loss and pain reduction
• May help inhibit cancer cell growth (early research)
  Usage: Tropical salsas, marinades, hot sauces
  Tip: Pair with fruit like mango or pineapple.

Scotch Bonnet (Caribbean)

Flavor: Tropical, sweet-heat, similar to habanero
Benefits:

• Rich in antioxidants
• Supports cardiovascular health
• Aids digestion
  Usage: Jerk seasoning, Caribbean stews
  Tip: Remove seeds to reduce heat while keeping flavor.

Ghost Pepper (Bhut Jolokia) (India)

Flavor: Intense, smoky, slow-building burn
Benefits:

• Extreme metabolism booster
• May support detox
• Strong antibacterial properties
  Usage: Ultra-hot sauces, infused oils
  Tip: Use sparingly—one pepper can flavor a whole pot.

7 Pot Douglah (Trinidad)

Flavor: Deep, earthy, chocolate-colored
Benefits:

• Extremely high capsaicin
• Potent anti-inflammatory
• Used in topical creams for pain relief
  Usage: Dried chili blends, scorching oils
  Tip: Gloves mandatory—powerful skin irritant.

Carolina Reaper (USA) — Hottest on record

Flavor: Sweet at first, then overwhelmingly hot
Benefits:

• Highest capsaicin levels known
• Strong metabolic and circulatory effects
• Promotes fat burning when used sparingly
  Usage: Extreme sauces, novelty dishes
  Tip: Start with a tiny pinch—heat intensifies fast.

🔥 Pepper Selection Tips

• Choose smooth, firm peppers with glossy skin.
• For milder recipes, remove seeds and membranes.
• Use gloves for anything above jalapeño.
• Dried peppers last longer and offer deep, smoky flavors.
• Match pepper type to cuisine for authenticity.