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⁾