Jalapeños are moderately hot chili peppers with a Scoville rating of 2,500 to 8,000 units. They are commonly used in Mexican cuisine, often pickled, stuffed, or added to salsas. 1)
Habaneros are known for their intense heat, ranging from 100,000 to 350,000 Scoville units. They have a fruity flavor and are used in hot sauces, salsas, and marinades. 2)
Bell peppers are sweet and mild, with no heat, and come in various colors, including green, red, yellow, and orange. They are versatile and used in salads, stir-fries, stuffed dishes, and more. 3)
Poblano peppers are mild to medium in heat, with a Scoville rating of 1,000 to 2,000 units. When dried, they are known as ancho chilies and are used in Mexican dishes like mole sauce. 4)
Serrano peppers are hotter than jalapeños, with a Scoville rating of 10,000 to 23,000 units. They are commonly used in salsas, sauces, and as a garnish. 5)
Anaheim peppers are mild with a Scoville rating of 500 to 2,500 units. They are often roasted and used in dishes like chiles rellenos and enchiladas. 6)
Cayenne peppers are hot, with a Scoville rating of 30,000 to 50,000 units. They are often dried and ground into a powder used to spice up a variety of dishes. 7)
Ghost peppers are extremely hot, with a Scoville rating of 800,000 to 1,001,300 units. They are used in ultra-hot sauces and spicy dishes, often requiring caution due to their intense heat. 8)
Scotch Bonnet peppers are very hot, with a Scoville rating of 100,000 to 350,000 units. They are commonly used in Caribbean cuisine, particularly in jerk seasoning and hot sauces. 9)
Peperoncini peppers are mild, with a Scoville rating of 100 to 500 units. They are often pickled and used as a condiment in salads, sandwiches, and pizzas. 10)
Banana peppers are mild, with a Scoville rating of 0 to 500 units. They are commonly pickled and used in salads, sandwiches, and as a garnish. 11)
Thai chili peppers are very hot, with a Scoville rating of 50,000 to 100,000 units. They are used extensively in Thai cuisine, particularly in curries, salads, and stir-fries. 12)
Shishito peppers are mild, with a Scoville rating of 100 to 1,000 units. They are often blistered in a hot pan and served as a snack or appetizer. 13)
Padron peppers are generally mild, with a Scoville rating of 500 to 2,500 units, but occasionally one can be very hot. They are typically sautéed and served as tapas in Spanish cuisine. 14)
Carolina Reapers are among the hottest peppers in the world, with a Scoville rating of 1,400,000 to 2,200,000 units. They are used in extremely spicy sauces and dishes, often in very small quantities due to their heat. 15)