Peppers are a diverse and vibrant group of fruits that bring a wide range of flavors and heat levels to our dishes. From the mild and sweet to the intensely fiery, each type of pepper offers its unique characteristics and culinary uses. In this guide, we’ll explore various peppers from mild to ultra-hot, highlighting their distinctive qualities and heat levels.
Cherry Pepper
Also known as pimiento peppers, are small, round, and bright red. They are mild with a sweet flavor and a slight tang. On the Scoville scale, they range from 100 to 500 Scoville Heat Units (SHU). Native to Spain, these peppers are often used in salads, stuffed, or pickled. Their low heat level makes them accessible to those who prefer milder flavors.
Basque Fryer
The Basque Fryer pepper is a mild variety. It registers around 100 to 1,000 Scoville heat units (SHU). These peppers are slender and red when mature. Commonly used in the Basque region, they are perfect for frying and roasting. Native to the Basque Country, they have a sweet, smoky flavor. This variety is not rare but holds a special place in traditional Basque cuisine.
Shishito Pepper
Shishito peppers are mild and often enjoyed as appetizers. Native to East Asia, they have a thin skin and a bright green color. These peppers are about 3-4 inches long and have a wrinkled appearance. Often blistered or grilled, they make a delightful snack. With only 100-1,000 Scoville heat units, they are very mild. Sometimes, a random pepper might be unexpectedly hot, adding an element of surprise. They’re popular in Japanese cuisine and are gaining popularity worldwide.
Poblano Pepper
Poblano peppers offer a mild heat, ranging from 1,000 to 1,500 SHU. Dark green in color, they turn red as they mature. Their large size makes them ideal for stuffing, as seen in dishes like chiles rellenos. Originating from Puebla, Mexico, they are often roasted to enhance their rich, earthy flavor. Poblano peppers are commonly found in Mexican cooking and are widely available.
Anaheim Pepper
Anaheim peppers have a mild to moderate heat level, between 500 to 2,500 SHU. They are long, green, and turn red when fully ripened. These peppers are perfect for grilling and adding to salsas. Native to New Mexico, they are named after the city of Anaheim, California. Their slightly sweet flavor with a bit of spice makes them versatile in various dishes.
Padrón Peppers
Padrón peppers are mostly mild but can occasionally surprise with a burst of heat, ranging from 500 to 2,500 SHU. Small and green, they are typically served fried and sprinkled with sea salt. Originating from Galicia, Spain, they are a popular tapas item. Their unpredictability in heat makes them a fun and exciting choice for adventurous eaters.
Chilaca Pepper
Chilaca peppers are known for their unique, rich flavor. Native to Mexico, these peppers are dark green, almost black, and have a slender, elongated shape. When dried, they are known as pasilla peppers. Chilacas have a mild to moderate heat level, ranging from 1,000 to 2,500 Scoville heat units. They are often used in traditional Mexican dishes such as moles and salsas. Their smoky, slightly sweet flavor makes them versatile in various culinary applications.
Mirasol Chili
Mirasol chilies are small, red, and slightly curved. They measure 2,500 to 5,000 SHU, providing a medium heat. These peppers are native to Mexico and are often dried and used as guajillo chilies. The mirasol chili’s fruity flavor with hints of berry and tea makes it a popular choice for traditional Mexican cuisine, particularly in sauces and marinades.
Serrano Pepper
Serrano peppers are slender and can range in color from green to red. They are hotter than jalapeños, measuring 10,000 to 25,000 SHU. Originating in the mountainous regions of Mexico, serranos are commonly used in salsas, sauces, and as a garnish for various dishes. Their crisp, bright flavor adds a punch without overwhelming the palate.
Tabasco Pepper
Tabasco peppers are small but pack a punch. These peppers are native to the Mexican state of Tabasco. Bright red and measuring about 1-2 inches, they are famous for their use in the iconic Tabasco sauce. With a Scoville heat unit range of 30,000 to 50,000, they are moderately hot. Their tangy flavor adds zest to sauces, marinades, and dishes needing a spicy kick. Widely cultivated, they have a significant place in hot pepper varieties.
Cayenne Pepper
Cayenne peppers are a staple in spicy cuisine. These peppers originated in Central and South America. They are typically red, slender, and about 2-5 inches long. With a heat level of 30,000 to 50,000 Scoville units, they provide a significant kick. Often dried and ground into a fine powder, they are a key ingredient in many hot sauces and spice blends. Their sharp, intense heat is favored in a variety of dishes worldwide.
Rocoto Pepper
Rocoto peppers are distinctive and unique. Native to the Andean region of South America, they are apple-shaped and come in red, yellow, or orange. These peppers can reach a heat level of 30,000 to 100,000 Scoville units. Unlike many other peppers, Rocotos have black seeds. They are used in traditional Peruvian and Bolivian dishes, adding a fruity yet fiery flavor. Their unique characteristics and intense heat make them a rare find in many markets.
Piri Piri
Piri Piri, also known as African Bird’s Eye chili, is small and potent. These peppers can reach up to 175,000 SHU, placing them in the high-heat category. Native to Africa, Piri Piri peppers are essential in African and Portuguese cuisines. They are used to make the famous Piri Piri sauce, which is perfect for marinating and spicing up chicken and seafood dishes.
Habanero Pepper
Habanero peppers are known for their intense heat and distinctive fruity flavor. They range from 100,000 to 350,000 SHU, making them one of the hotter peppers. Native to the Amazon region, habaneros are now widely cultivated in Mexico. They are used in hot sauces, salsas, and marinades, adding a fiery kick and tropical sweetness to dishes.
Scotch Bonnet
Scotch Bonnet peppers are very hot, with a Scoville rating of 100,000 to 350,000 SHU. Small and bonnet-shaped, they are bright red or yellow when ripe. These peppers are integral to Caribbean cuisine, especially in hot sauces and jerk dishes. Native to the Caribbean, they have a fruity, tropical flavor that compliments their intense heat. Scotch Bonnets are not ultra-rare but are prized for their distinctive taste and fiery kick.
Ghost Pepper
Ghost peppers, also known as Bhut Jolokia, are among the hottest peppers in the world. Originating from India, particularly Assam, these peppers can exceed 1,000,000 Scoville heat units. They are red, wrinkled, and about 2.5-3.5 inches long. Known for their extreme heat, they are used sparingly in cooking. Ghost peppers add a powerful punch to sauces, curries, and hot sauces. Due to their intense heat, they should be handled with care.
This article originally appeared on Rarest.org.
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