Buzz
This list of ten peppers barely scratches the surface. With over 50,000 varieties to explore, pepper lovers are constantly developing new types. The heat in peppers comes from capsaicin, and the more concentrated it is, the hotter the pepper will be.
In 1912, American pharmacist Wilbur Scoville developed a method to gauge pepper heat. The Scoville scale is still in use today, with lower numbers indicating milder peppers and higher numbers representing those with an intense kick.
For many spice aficionados, a meal is incomplete without the fiery kick of a hot pepper. Not only do they add flavor, but they are also packed with fiber, folic acid, potassium, and vitamins A and C, making them a healthy addition to your diet.
In the U.S., there is a thriving community of pepper fans and a multitude of websites dedicated to their passion. Whether you're looking for articles, recipes, or tips on growing your own peppers, you'll find plenty of resources online.
Each pepper listed here has a corresponding Scoville rating. Some peppers have a wide range on this scale, and consuming them can feel like a game of Russian roulette. Proceed with caution!
10. Carolina Reaper
The Carolina Reaper was created by “Smokin” Ed Currie in South Carolina. In 2017, it earned recognition from Guinness World Records as the world's hottest chili pepper. Those brave enough to sample it report that it starts off mild, only to hit you with an intense, fiery punch. A jalapeño can hit 8,000 Scoville Heat Units (SHU), but the Reaper soars above 1,500,000 SHU, with one specimen reaching 2,200,000. A grower in Britain claims to have developed a hotter pepper, and Smokin Ed has responded with claims of his own—time will tell who holds the title of the hottest!
Consuming a Reaper might make you feel like the end of the world is near, but there’s no evidence that these peppers pose a threat to your health. Just be sure not to touch your eyes after handling one.
A little of this pepper goes a long way, so it’s best to use it sparingly in dishes like salsas. One fun idea is to drop a bit into a bottle of vodka and let it infuse for a few weeks. That will definitely spice up any dinner gathering.
9. Paprika
Paprika, the Hungarian term for pepper, is a key ingredient in numerous Hungarian recipes. The country recognizes eight distinct types of paprika, varying from mild to spicy. Despite its integral role in Hungarian cuisine, paprika actually originated in Mexico.
Typically, paprika is a mild pepper, ranging from 250 to 1,000 SHU. Most people know it as a dry spice powder. The mildest varieties are often used simply for color, which is a missed opportunity since paprika has a unique flavor that can enhance many dishes.
Try adding paprika to soups or stews. It complements beef, chicken, and pork beautifully and can bring a touch of heat to vegetarian meals. You can also use paprika as a rub for meat before grilling or barbecuing.
8. Jalapeño Peppers
Jalapeños range in heat from 2,500 to 8,000 SHU. The name comes from the Spanish term meaning 'from Xalapa,' which is the capital of Veracruz, Mexico. These peppers are now cultivated in various regions worldwide, with particular success in the western and southwestern U.S., as well as other parts of the globe.
You can grow jalapeños from seeds at home, but avoid using seeds from green peppers, as they are not fully mature. Ensure your jalapeños have plenty of soil and that the pot drains well. In no time, you'll harvest smooth, firm jalapeños that are 2-4 inches in length.
Add jalapeños to macaroni and cheese for a bold twist that will transform this classic family dish.
7. Cayenne Peppers
Cayenne pepper, named by the English botanist who first mentioned it in 1652, has been recognized for centuries. Powdered cayenne is available in most stores, though the term 'Cayenne' is sometimes used as a blanket term for hot peppers, with some brands blending true cayenne with others. Cayenne peppers range from 30,000 to 50,000 SHU, making them quite fiery.
Cayenne peppers come in a wide range of varieties and are easy to cultivate at home. They can be used either fresh or dried. Cayenne is a popular ingredient in many well-known hot sauces, such as the renowned Original Louisiana Hot Sauce, but you can also create your own homemade version.
Here’s a simple recipe from Mike Hultquist of chilipeppermadness.com:
Ingredients:
- As many Cayenne Peppers as you desire
- Garlic
- Vinegar (Mike suggests white-wine vinegar, though you can use any type)
- Salt
Preparation:
- Harvest your peppers from the garden, then clean and dry them.
- Finely chop them along with garlic.
- Add to a pot with vinegar and salt.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Allow the mixture to cool down.
- Blend it until smooth. You can strain it afterward if you prefer a finer texture.
6. Scotch Bonnet
This fiery pepper is not for the faint-hearted. With a Scoville rating ranging from 100,000 to 350,000, even the mildest Scotch Bonnet delivers a serious kick. The name comes from its resemblance to a traditional Scottish tam o’ shanter cap.
The Scotch Bonnet pepper is a key ingredient in Caribbean cuisine, often adding its heat to jerk pork or chicken. But it works well in any dish—just toss a little into your favorite marinade before grilling or roasting for a bold flavor boost.
You can grow Scotch Bonnets indoors from seed. Plant them before the winter ends to get a good start.
5. Shishito Peppers
Originating from East Asia, Shishito peppers have a mild heat level ranging from 50 to 200 SHU. However, in a batch of twenty, one or two peppers can be significantly spicier than the rest. This makes them similar to Padron peppers, a beloved ingredient in Spanish cuisine. Shishitos are typically about the size of a finger.
The ideal way to cook Shishito peppers is by frying them in oil. Before frying, puncture each pepper to let out the expanding air during cooking. They are best served as a side dish with a sprinkle of salt. When served, guests typically hold the peppers by the stems while eating them.
If you're planning to grow Shishito peppers, they thrive in plenty of sunlight. If growing indoors, position them by a south-facing window for the best results.
4. Hatch Green Chile
Hatch, a small town in New Mexico, proudly claims the title of the 'Chile Capital of the World.' If you're a chile enthusiast, visiting Hatch should be a top priority. Every year, during Labor Day weekend, the town's 2,000 residents host the Hatch Chile Festival, though you can stop by any time to experience a place that truly lives for its chiles. Located on Interstate 25, roughly 40 miles north of Las Cruces, Hatch is home to many chile-focused shops and eateries.
The Hatch Green Chile is one of the many varieties grown in the region. This moderately hot pepper has a Scoville rating between 1,000 and 8,000 and pairs well with a wide range of dishes.
Explore this link to discover a collection of recipes that highlight this key ingredient in New Mexican cuisine.
3. Habanero Peppers
Habaneros are fiery peppers that measure between 150,000 and 575,000 SHU. The pepper is named after Havana, the capital of Cuba, though it isn't a traditional ingredient in Cuban cuisine. Native to the Amazon basin, the largest producer of Habaneros today is Mexico's Yucatán Peninsula.
Havana was the first port where traders encountered the pepper. For a time, Habaneros were considered the spiciest peppers until 'Smokin' Ed Currie introduced the Carolina Reaper.
Many chili enthusiasts regard the Habanero as their favorite pepper. Despite its intense heat, it has a subtle flavor that can be enjoyed by those who appreciate its fiery kick.
Habaneros can be used in any recipe that calls for a touch of chile, but you don't need much to make an impact. Try adding a bit to a Margarita cocktail for a flavorful kick to start off the party.
Habanero peppers thrive indoors and tend to yield a substantial amount of fruit. You may find yourself gifting friends and neighbors with gallons of homemade hot sauce.
2. Serrano Peppers
Serrano peppers are native to the highland regions of Hidalgo and Puebla in Mexico. These peppers are spicier than jalapeños, with a Scoville heat unit (SHU) ranging from 10,000 to 25,000. Typically enjoyed raw, they can be sliced and added to various dishes.
If you enjoy making your own cheeseburgers, try chopping up some Serranos and mixing them into the cheese topping to give your burger an extra zesty kick.
Serrano peppers thrive in sunny conditions. If you're growing them in a pot, place them in a location that receives plenty of sunlight. For outdoor planting, start by germinating the seeds indoors for eight weeks before transplanting the young plants.
1. Poblano Peppers
Mild and smoky, the Poblano pepper enhances the flavor of many dishes. Its Scoville rating typically falls between 1,000 and 2,000, although some Poblanos may be slightly hotter. The larger varieties can grow up to six inches long and three inches wide.
A delicious idea is to stuff larger Poblano peppers with your favorite filling and roast them. These make an excellent side dish when paired with barbecued meats.
Like many other peppers, Poblanos can be grown in either a garden bed or a pot. Make sure to plant the seeds after the last frost has passed.
