Chili Pepper Variety Comparison Table

Green fruit shows grassy bell aromas; fully ripened red pods gain berry-like sweetness and vitamin C.

Eaten raw in salads, diced into stir-fries, roasted until blistered, or hollowed and stuffed.

Green pods are botanically unripe; allowing them to color improves sweetness and beta-carotene. Refrigerate dry to avoid soft spots.

Sweet, slightly tart flesh with thin walls that take on tangy character when pickled.

Commonly pickled whole, sliced into sandwiches, stuffed with cheeses, or dried for mild flakes.

Widely popularized in Hungary during the mid-20th century; keep brine cold to maintain crunch. Yellow fruits ripen toward orange-red.

Thin-walled pepper with grassy, nutty notes; blistering in oil brings out sweetness and a hint of smokiness.

Served blistered with sea salt, tossed into tempura batter, or minced into miso-based sauces.

Name references the wrinkled blossom end that resembles a lion's head. Harvest young for the lowest heat; older pods wrinkle and concentrate capsaicin.

Sweet, grassy aroma with hints of green banana that deepen into honeyed fruit when pods turn orange-red.

Pan-fried or grilled for peperonata, stuffed with cheese or sausage, and diced into Puerto Rican sofrito and Dominican locrio.

Harvest when pale green for the most supple texture; pods ripen to orange-red with higher sugars. Brought from Cuba to Florida in the early 1900s and adopted by Italian-American growers.

Fresh green pepper, almond, and grassy olive notes that turn lightly smoky when blistered.

Traditionally sautéed whole in olive oil until blistered, sprinkled with flaky salt; also pickled or added to tortilla de patatas.

Harvested young in Galicia from May to October; pods left to ripen red grow smaller and hotter. Rotate the pan while cooking to keep the delicate skin from scorching.

Sweet, earthy, and slightly tangy; roasting brings out a rich, savory sweetness.

Classic for chiles rellenos, roasted and peeled for green chile stews, or canned for pantry staples.

Named after Anaheim, California. Long, thick-walled pods are perfect for stuffing. 'Chile Colorado' often refers to the red dried form.

Fresh pods taste vegetal with notes of cacao and herbs; dried ancho develops raisin, coffee, and mild smoky sweetness.

Roasted, peeled, and cut into rajas strips, stuffed for chiles rellenos, or blended dried into mole sauces.

Native to Puebla, Mexico. Drying under shade preserves deep brown color; soak ancho pieces in hot water to rehydrate before blending.

Fruity, slightly tart, and sweet without the bitterness of other red chilies.

Essential for Tandoori Chicken, Rogan Josh, and curries where deep red color is desired without excessive heat.

Wrinkled skin retains color well when dried. Often substituted with a mix of paprika and cayenne, though the flavor differs.

Dark, wrinkled pods deliver raisin, cocoa, coffee, and bitter chocolate aromas.

Blended with mulato and ancho chiles for mole negro, simmered in salsa negra, or steeped to flavor consomés.

The name means 'little raisin,' referencing its wrinkled texture. Keep sealed away from humidity to prevent mold.

Nutty, woody, and slightly smoky with tobacco notes; distinct from the fruity flavors of other dried chilies.

Toasted and blended into salsas, stews, and tamale fillings; pairs well with tomatoes and tomatillos.

Named for the rattling sound loose seeds make inside the round, dried pod. Skin is tough, so grind finely or strain sauces.

Sun-dried red fruit with tomato, cumin, and mild smokiness; a hint of salt from the curing process.

Sprinkle over grilled meats, eggs, and hummus, fold into yogurt dressings, or finish muhammara and roasted vegetables.

Often dried on rooftops around Aleppo and Kilis, then rubbed with salt and a little oil to preserve the natural sugars. Store flakes airtight away from light to keep their vivid color.

Brick-red, leathery pods release dried berry, light smoke, and tannic tea notes after toasting.

Soak in hot water then purée for adobo pastes, pozole rojo, enchilada sauce, or as a marinade base for pork and seafood.

Toast 10–15 seconds per side to bloom oils; derived from the upward-growing mirasol chile, whose name means 'looking at the sun.' Store dried pods airtight.

Green jalapeños are grassy with bright pepper aroma; red pods taste fruity with hints of tomato and dried apricot when smoked.

Sliced into nachos and salsas, stuffed and battered for poppers, or smoked into chipotle for marinades and adobos.

Named after Jalapa (Xalapa), Veracruz. For chipotle, smoke fully red pods at ~65°C (150°F) until leathery before drying completely.

Citrusy aroma with hints of red berry and tomato; red fresnos carry mild smokiness when charred.

Finely diced into ceviche, blended into bright hot sauces, or quick-pickled for tacos and grain bowls.

Developed by Clarence Brown Hamlin in Fresno, California (1952). Choose smooth, thick-walled pods for stuffing; thinner late-season fruit suits sauces.

Fruity, toasted aroma with hints of peach and hay; slightly smoky and sweet.

A finishing spice for eggs, grilled fish, and chocolate; essential for Basque Axoa and Piperade.

Protected by AOC/AOP status; grown only in the French Basque Country. Often used as a delicate alternative to black pepper.

Sweet, smoky, and slightly fruity with sun-dried tomato notes; complex and earthy.

Essential for kimchi, gochujang, sundubu-jjigae, and spicy cucumber salads.

Texture ranges from fine powder to coarse flakes. Sun-dried varieties (taeyang-cho) are prized for superior flavor and color.

Fresh, grassy bite with crisp skin; red serranos add hint of berry sweetness without losing acidity.

Ideal for fresh salsas, pico de gallo, aguachile, and hot sauce purées where its sharp heat shines.

Thrives in Puebla and Hidalgo highlands. Thinner-walled than jalapeño, so avoid over-roasting to keep snap.

Lean, tapered pods keep their crimson color when dried, showing toasted peanut, grass, and smoky tomato notes.

Blended into árbol salsas, simmered whole in pozole and birria, or infused into chili oils and vinegars.

Leave stems attached when toasting so the seeds stay contained. The name means 'tree chile' after its woody, upright plants.

Smoky, raisin-like sweetness with notes of chocolate, tobacco, and wine; moist and oily texture.

Sprinkled on kebabs, roasted vegetables, salads, and even chocolate desserts or brownies.

From Urfa, Turkey. Sun-dried by day and wrapped at night to "sweat," preserving natural oils and darkening the color to deep purple-black.

Fresh pods taste bright and slightly bitter; dried flakes deliver earthy, smoky, and tomato-like tones.

Widely dried and milled into cayenne powder for spice blends, hot sauces, and infused oils; fresh pods used in stir-fries and vinegars.

Named after Cayenne, French Guiana, though now cultivated worldwide. Dry at 50–55°C to keep color vivid and prevent musty notes.

Notes of passion fruit, mango, and citrus with gentle floral aroma; dried versions gain raisin and honey nuances.

Blended into ají amarillo paste for ceviche, causas, and soups; sliced fresh in stir-fries and tiraditos.

A staple of Andean valleys; plants prefer cool nights. Blanch and peel skins before blending to avoid bitterness.

Bright herbal aroma with citrus peel and green peppercorn notes; dried pods bring grassy smokiness.

Essential for Thai curries, nam prik, laab salads, and Indonesian sambal; often pounded fresh or fried crisp as garnish.

Compact plants yield heavily in humid tropics. Handle with gloves—capsaicin concentrates in seeds and placenta.

Fresh pods deliver green pepper, passion fruit, and floral notes; when pickled, they take on garlicky brine.

Essential in Brazilian molho de pimenta, moqueca stews, and piri-piri sauces; often infused into cachaça or olive oil.

Plants bear upright clusters; harvest smaller malaguetinha for quicker pickles. Wear gloves—the thin skins burst easily when cutting.

Tiny pods pack grassy herb, citrus leaf, and tropical fruit notes; dried flakes show toasted coconut nuances.

Pounded into sawsawan dipping sauces, stirred into sinigang, kinilaw, and Bicol Express, or steeped in spiced vinegar.

An heirloom Philippine variety distinct from imported Thai chilies; fruits point upward and mature from green to vivid red. Allow shrubs to branch freely for continuous harvest.

Tropical fruit notes of apricot, papaya, and citrus blossom layered over green tea-like freshness.

Used sparingly in Caribbean hot sauces, jerk marinades, fruit salsas, and chili pastes; often paired with tropical fruits to balance heat.

Despite the name, the modern habanero traces back to Yucatán and Cuba. Remove seeds and inner ribs to temper heat while retaining aroma.

Tropical bouquet of apple, cherry, and allspice with pronounced sweetness that survives cooking.

Key chile for Jamaican jerk pastes, pepper sauces, and Caribbean stews; often steeped whole in soups to impart fragrance without overwhelming heat.

Name refers to its tam o' shanter shape. Choose pods with firm, glossy shoulders; wrinkled skin indicates loss of oils and aroma.

Intense aroma of lemon, passion fruit, and herbal tea with slight smokiness when dried.

Finely minced into ferments and West African pepper sauces, blended for citrusy hot sauces, or dehydrated for powders.

Selected in Central Africa from Caribbean chinense stock; ripens to glowing yellow or orange. Wear gloves and eye protection when processing large batches.

Smoky dried fruit aroma with hints of chocolate and tobacco beneath the searing heat.

Infused in small amounts into hot sauces, chili oils, and pickling brines; often dried and powdered for spice challenges.

Originates from Assam and Nagaland; requires warm days but benefits from cooler nights. Wear goggles and gloves when processing to avoid severe irritation.

Chocolate-brown pods carry molasses, cacao husk, and dried fig notes with underlying rum-like warmth.

Used sparingly in dark hot sauces, jerk pastes, and chili powders; flakes add depth to stews and smoky rubs.

Name reflects folklore that one pod can season seven pots of stew. Allow fruits to fully brown for maximum sweetness before drying.

Tropical sweetness reminiscent of guava and lychee with a floral perfume before the heat spikes.

Best diluted into commercial-grade hot sauces, pepper mashes, and fermented condiments; tiny amounts can season large stew batches.

Bred in Moruga, Trinidad; fruits prefer high humidity. Do not dehydrate above 45°C to preserve volatile aromatics.

Sweet cherry and cinnamon aroma at first bite followed by smoky, savory undertones before the overwhelming heat dominates.

Dilute heavily into professional hot sauces, powders, and spicy candies; micro-quantities season large batches of chili or barbecue glaze.

Created by Ed Currie in South Carolina by crossing a Pakistani Naga with a Caribbean habanero. Ensure adequate ventilation when processing to prevent capsaicin aerosol exposure.

Brief flashes of green apple, lime zest, and cumin before overwhelming bitterness and heat dominate.

Used almost exclusively in diluted Pepper X sauces and extracts; wear respirator, gloves, and eye protection when handling raw mash.

Developed by Ed Currie and unveiled in 2023 as a successor to the Carolina Reaper. Pods are olive green ripening to chartreuse; data submitted to Guinness averaged 2.693 million SHU.