| Name | Description |
| Aji Pepper | The Aji pepper, also known as Peruvian hot pepper, is a unique species of chili pepper, Capsicum baccatum, containing several different breeds |
| Anaheim Pepper | This mild pepper is also known as California, long green chili, chilacate, chile college, chile de rista, chile verde, Chimayo and Hatch. |
| Ancho Pepper | Ancho peppers are are the dried version of Poblano, or "people" peppers. Their flavor is somewhat sweet and somewhat raisin-like, with medium heat. The outer skin has a rich, sweet, raisin-like flavor, which is most commonly associated with the flavor of chili; the inner veins of the pepper are quite hot. When you buy the whole pod, you have the advantage of being able to separate these two distinct flavors. |
| Bahamian pepper | Small but naught little pepper |
| Bell Pepper | Bell pepper is a Cultivar Group of the species Capsicum annuum, as are the jalapeño and pimento. The bell pepper refers to the actual fruit, or chile pepper, of the capsicum plant. Outside of the United States bell peppers are commonly called paprika in areas such as Japan, Scandinavia and Hungary. It is also called capsicum in Malaysia and Australia, and mangoes (or mangos) in parts of the US around southern Ohio, Indiana, and northern Kentucky (and should not be confused with the tropical fruit known properly as a mango). Bell peppers contain a recessive gene that eliminates the capsaicin in the fruit. This results in the Bell Pepper being less fierce then other chili
The colour can be green, red, yellow, orange and, more rarely, white, purple and brown depending on when they are harvested. Green peppers are unripe bell peppers, while the others are all ripe, with the colour variation due to cultivar selection. Because they are unripe, green peppers are less sweet and slightly more bitter than yellow, orange, or red peppers, which all taste similar. The taste of ripe peppers will vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet. Peppers were grown in Central and South America in pre-Columbian times. Pepper seeds were later carried to Spain in 1493 and from there spread to other European and Asian countries.
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| Birds Eye pepper | See Thai Pepper |
| Capsaicin | The chemical compound capsaicin is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals including humans and produces a sensation of burning in the mouth. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against herbivores. Birds are generally not sensitive to capsaicinoids.
The molecule was first isolated in 1816 in crystalline form by P. A. Bucholz and again 30 years later by L. T. Thresh, who was the first to call it capsaicin. In 1878, the Hungarian doctor Endre Hogyes isolated it and proved that it not only caused the burning feeling when in contact with mucous membranes but also increased secretion of gastric juice. Capsaicin was first synthesized in 1930 by E. Spath and F. S. Darling. In 1964, similar substances were isolated from chilli peppers by the Japanese chemists S. Kosuge and Y. Inagaki, who named them capsaicinoids.
As a result the capsaicin is the cause of all those delightful spicy reactions your body has to chili and curry, so thank it well. The capsaicin is rated at 15,000,000 scoville heat units.
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| Carolina Cayenne pepper | See Cayenne Pepper |
| Cayenne | Cayenne pepper is a very hot red pepper used in chili and curry fishes. Its name comes from the city of Cayenne in French Guiana.
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powder which we know an love as Cayenne Pepper.
Cayenne is used in cooking spicy hot dishes, as a powder or in its whole form. It is generally rated at 30,000 to 90,000 Scoville Units. The spice is also popular in herbal medicine.
The Cayenne pepper is considered to be misnomer by the American Spice Trade Association, which prefers the more generic term red pepper. In reality any of a number of peppers are called cayenne. Capsicum frutescens can be grown in a variety of locations and needs approximately 100 days to mature. Peppers prefer warm, moist, nutrient-rich soil in a warm climate.
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| Chili Pepper | The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. The name comes from Nahuatl via the Spanish word chile.
Chile peppers and their various cultivars originate in the Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and even as medicine. This type of chile is very easy to grow |
| Chiltepin pepper | Chiltepin is a wild chile pepper that grows in Mexico and the southwestern United States. It is sometimes called the "mother of all peppers," because it is thought to be the oldest species in the Capsicum genus. The chiles are extremely hot, rating 50,000 to 100,000 Scoville units, but the heat quickly dissipates.
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| de Arbol pepper | Long, slender pepper that is fairly hot to the taste. The bush can get fairly tall, up to 2-4 feet. |
| Fatalii | This chile is one of the hottest, if not the hottest on earth. A Habanero relative and sometimes spelt Fatalli, this prolific plant can grow upto 4ft tall, although 2ft is more common. |
| Fatalii Red | A red version of the standard Fatalii chile, one of the hottest, if not the hottest on earth. A Habanero relative and sometimes spelt Fatalli, this prolific plant can grow upto 4ft tall , although 2ft is more common. |
| Habanero chile | The habanero chile is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the colour at maturity varies. Common colours are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 cm long.
Although habaneros are believed to have originated in Cuba, it is nonetheless an important part of cuisine in the Yucatán peninsula, where it is often served roasted as a condiment with meals. Approximately 1,500 tons are harvested annually in the Yucatán.
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| Habanero Chocolate | Chocolate habanero pepper ( capsicum chinense syn. Frutescens ) named for its color, not flavor these fiery hot lantern shaped chiles are not for the tame pepper eater - use caution when opening the peppers! Rated over 300,000 scoville units compared to the jalapeno pepper which is rated around 3000. |
| Hot Wax Pepper | The Hungarian wax pepper is a pastel yellow chile pepper also known as the hot yellow pepper or hot wax pepper. The Hungarian wax is closely related to the mild banana pepper. These peppers appear so much alike they cannot usually be distinguished except by taste. They are often used in Hungarian stews and go well with bean dishes.
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| Hungarian Hot Wax | Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at maturity. 6 to 8 inches long and 2 inches wide. |
| Jalapeño | The jalapeño is a medium to large size chili pepper which is prized for the warm, burning sensation when eaten. When ripe, the jalapeño can be 5–9 cm long and is commonly sold when still green. It is a cultivar of the species Capsicum annuum. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. The jalapeño is known by different names throughout Mexico. Jalapeños are also known as cuaresmeños, huachinangos and chiles gordos.
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| Jamaican Hot pepper | Hot little baby found in Jamaica and other Caribbean islands |
| Manzano pepper | Extremely hot, orange colored pepper looking much like the habanero. This pepper is a rocoto tree pepper relative and is noted for its cold hardiness, as it naturally grows on Andean mountain slopes, this pepper will survive several degrees below freezing. |
| Naga Dorset pepper | The Naga Dorset pepper (Capsicum chinense) is a variety of chile pepper grown in West Bexington, Dorset, England. It was claimed in March 2006 to be the worlds hottest chile. It was developed by Michael and Joy Michaud from the Naga Morich chile, a 2 cm long habanero chile cultivar from Bangladesh
The pepper is roughly cone-shaped, about 2 cm wide at the shoulder and up to 4 cm long, though the size can be smaller. It is green when unripe and turns red at maturity. Some people consider Naga Dorset to be too hot to be consumed directly and prefer to use it by touching the food with the pepper instead. It has been suggested that the Naga Dorset might actually be related to or the same as the Naga Jolokia pepper from Tezpur, however there is not yet enough evidence to confirm this.
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| Naga Jolokia pepper | The Naga Jolokia (also known as Bhut Jolokia, Ghost Chili, Ghost Pepper, Naga Morich) is a chili pepper that grows in northeastern India and Bangladesh. It was confirmed by Guinness World Records to be the hottest chili in the world, displacing the Red Savina. However since then disagreement has arisen on whether it is a Capsicum frutescens or a Capsicum chinense. Recent DNA tests have found both C. chinense and C. frutescens genes.
In 2000, scientists at Indias Defence Research Laboratory reported a rating of 855,000 units on the Scoville scale, and in 2004 an Indian export company called Frontal Agritech obtained a rating of 1,041,427 units, which would mean it is almost twice as hot as the Red Savina pepper and roughly equal to the similar-looking Dorset Naga, which is derived from the Naga Jolokia.
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| New Mexico Pepper | Medium to large green chile, turning dark red or black when dried. This chile was one of the first popularized in the United States, used historically in U.S. and Mexican cuisine. Mild flavor. |
| Passila | The Pasilla chile or chile negro is the dried form of a variety of chile, named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavoured chile. It is generally 15 to 20 cm long and 2.5 to 4 cm in diameter. The fresh narrow chilaca can measure up to 22 cm long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
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| Peter Pepper | The peter pepper is a fairly rare novelty chile pepper cultivar, bearing a red or green fruit about 5-10 cm in length. At about 5,000 Scoville units the peppers are moderately hot, similar to cayenne or serrano chiles, and can be substituted for similar peppers in many recipes. The plants, however are not usually grown for their culinary value, but for the unique and amusing shape of their fruit. Upon seeing the mature fruit of the peter pepper plant, the origin of their moniker becomes perfectly clear: the peppers bear an uncanny resemblance to the human penis. |
| Pimento | The Pimento, Pimiento, or Cherry Pepper is a variety of large, red, heart-shaped chili pepper that measures 9cm long and 6cm wide. The flesh of the sweet pimento is sweet, succulent and more aromatic than that of the red bell pepper. Some varieties of the pimento type are hot including the Floral Gem and Santa Fe Grande varieties. Pimento or pimentão are Portuguese words for "bell pepper", while pimenta refers both to chili peppers and to black pepper. |
| Piquin Pepper | Pequin has a compact habit growing typically 0.3 - 0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 7-8 times hotter than jalapeños on the Scoville scale (30000-60000 units). The flavour is often described as smoky, and nutty. |
| Poblano | The Poblano is a mild chile pepper, just slightly more spicy than a bell pepper. it is one of the most popular peppers grown in Mexico, the plant is multi-stemmed, and can reach 60cm in height. The pod itself is about 6-9cm long, and about 4-6cm wide. An immature poblano is dark green in colour, but eventually turns a red so dark as to be nearly black. It can be prepared a number of ways, commonly including: dried, breaded and fried, stuffed, or in sauces called moles. After being roasted and peeled, it can be preserved by either canning or freezing. Storing Poblanos in airtight containers will also suffice for several months. When dried, this pepper becomes a broad, flat, heart-shaped pod called an Ancho chile, often ground into a powder used for flavouring recipes
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| Red Savina Pepper | The Red Savina pepper is a cultivar of the habanero chile, which has been selectively bred to produce hotter, heavier, and larger peppers. Frank Garcia of GNS Spices, in Walnut, California, is formally credited with being the developer of the Red Savina habanero. While the exact method he used to select the hottest strains is unclear, it was tested and certified in 1994 as the "Worlds hottest spice" and is listed in the Guinness World Records. Samples of Red Savina have been measured as high as 580,000 Scoville units. For comparison, that is twice as hot as regular Habanero chile (100,000–350,000 Scoville units), and 65 times as hot as Jalapeno pepper. A Cayenne pepper rates only 30,000–50,000 Scoville units. Recently the Red Savina chilli was reported to be displaced as the hottest chili in the world by the Naga Dorset pepper, though the Guinness World Records still lists the Red Savina as worlds hottest spice. |
| Rocotillo Pepper | A Rocotillo pepper (Capsicum baccatum) is a type of chile pepper that originated in Peru. Unripe rocotillos are green or yellow, but the color at maturity varies. Common colors are red, orange or brown. Rocotillos are almost spherical in nature and can be dried easily. |
| Santa Fe Grande pepper | Santa Fe Grande (Capsicum annuum) The Santa Fe Grande is a very prolific variety used in the southwest. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24" plants. Santa Fe Grandes have a slightly sweet taste and are fairly mild in pungency. |
| Scotch Bonnet | The Scotch Bonnet (Capsicum chinense) is a variety of Chile Pepper, similar to, and of the same species as, the habanero. A cultivar of the Habanero, it is reputed as the hottest pepper in the world. It is found mainly in the Caribbean islands, with a shape resembling a Scots bonnet. Most Scotch bonnets have a heat rating of 150,000–325,000 Scoville Units. It is also my favourite chili. These peppers are used to flavour many different dishes and cuisines worldwide. Scotch Bonnet has a flavour distinct from its Habanero cousin. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Eaten raw, these peppers are also known to cause dizziness, numbness of hands and cheeks, and severe heartburn. Fresh ripe Scotch Bonnets or Habaneros change from green, to colours ranging from pumpkin orange to scarlet red. When ripe, carved out so that the seeds can be removed and saved. This baby is a real bottom burner.
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| Serrano Pepper | A Serrano pepper is a type of chile pepper that originated in the mountainous regions of the Mexican states of Pueblo and Hidalgo. Unripe Serranos are green, but the colour at maturity varies. Common colours are red, brown, orange, or yellow. Serranos are very meaty and thus they do not dry very well. They are generally between 2.5 to 5 cm and around 1 cm wide.
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| Spanish Fryer | This Latin beauty is from Galicia in northwest Spain. The fruit are quite variable in shape and size, but normally are over 7 cm long and 3 cm wide at the shoulders. They mature from a lovely green to a deep red, and are surprisingly hot, especially for such a large pepper. |
| Tabasco pepper | The tabasco pepper a variety of the chile pepper species Capsicum frutescens. It is best known through its use in Tabasco sauce. A medium hot to very hot pepper. |
| Tabiche pepper | 23 Times hotter then a jalapeño |
| Thai pepper | There are three varities of thai peppers, the hottest of which can reach as high as 100,000 on the Scoville scale. |