18 Popular Chili Types and Their Best Varieties
Chili peppers come in many varieties, each with its own unique flavor and heat level. Whether you prefer a mild kick or intense spice, there’s a chili plant for every palate. From the smoky sweetness of the Pasilla to the fiery heat of the Carolina Reaper, these peppers add depth and excitement to dishes. Many chili plants are also easy to grow in home gardens, making them a great option for gardening enthusiasts. In this article, we’ll explore some of the most popular chili plants and their best cultivars. Each variety offers something different, whether it’s heat, flavor, or versatility.
This post may contain affiliate links, which helps keep this content free. Please read our disclosure for more info.
Habanero
Habanero peppers are well known for their fiery heat and distinct fruity flavor. These peppers are usually small and have a characteristic bell shape, coming in colors such as orange, red, and yellow. Habaneros grow well in warm climates and require full sunlight to thrive. The heat of these peppers is often rated between 100,000 and 350,000 Scoville Heat Units (SHU), making them a favorite for those who enjoy a high level of spiciness.
The best cultivars of the Habanero pepper include the ‘Red Habanero,’ which is known for its intense flavor and vibrant red color. Another popular variety is the ‘Chocolate Habanero,’ which features a unique dark brown color and a slightly smoky, earthy taste. These varieties can be used in salsas, sauces, and marinades, adding both heat and flavor to any dish.
Jalapeño
Jalapeño peppers are a medium-sized variety that is famous for their balanced heat. They are typically dark green, although they can ripen to a red color when fully mature. On the Scoville scale, Jalapeños typically rank between 3,500 and 8,000 SHU, making them a milder option compared to other varieties. They are widely used in both fresh and cooked forms, often added to dishes like nachos, tacos, and salsas.
The ‘Early Jalapeño’ is an excellent cultivar, producing peppers that are perfect for those who prefer a milder heat. For a slightly hotter option, the ‘Jalapeño M’ cultivar is known for its more intense heat while maintaining the signature flavor of the Jalapeño. These peppers are versatile and can be used in a variety of dishes to add both heat and a crisp texture.
Scotch Bonnet
Scotch Bonnet peppers are closely related to the Habanero but tend to be rounder and smaller. They are extremely hot, often reaching between 100,000 and 350,000 SHU. The flavor profile of Scotch Bonnets is fruity, and they are commonly used in Caribbean cuisine, particularly in jerk seasoning and sauces. They require warm growing conditions and plenty of sunlight.
One of the best cultivars is the ‘Yellow Scotch Bonnet,’ which offers a slightly milder heat compared to the traditional red variety while retaining the signature fruity flavor. Another great option is the ‘Chocolate Scotch Bonnet,’ which has a rich, smoky flavor that adds depth to dishes like curries and stews. These peppers are ideal for those who want to bring a tropical kick to their meals.
Thai Bird’s Eye
Thai Bird’s Eye peppers are small but pack a punch with their intense heat. These peppers are typically bright red or green and are commonly used in Thai and Southeast Asian dishes. The heat can range between 50,000 and 100,000 SHU, making them a hot option for those who enjoy a serious spice level. They grow best in tropical climates and require consistent care.
The ‘Prik Kee Noo’ cultivar is a popular Thai Bird’s Eye pepper, known for its fiery heat and distinct sharp flavor. Another recommended cultivar is the ‘Red Thai Bird’s Eye,’ which features a deeper red color and a slightly fruitier flavor. These peppers are perfect for stir-fries, soups, and dipping sauces, where their heat can truly shine.
Cayenne
Cayenne peppers are long, thin, and bright red when fully ripe. These peppers are typically milder than some of the hotter varieties but still provide a solid amount of heat, ranging between 30,000 and 50,000 SHU. They are often dried and ground into a powder, which is widely used as a spice in cooking. Cayenne peppers thrive in warm climates with plenty of sunlight and well-drained soil.
The ‘Long Red Cayenne’ cultivar is the most commonly grown variety, offering a high yield of slender peppers perfect for drying and grinding. Another popular cultivar is the ‘Cayenne Gusto,’ which produces peppers with a slightly thicker flesh, ideal for fresh use in salads or salsas. These peppers add heat without overpowering the flavor of your dishes.
Anaheim
Anaheim peppers are mild to medium in heat, typically ranging between 500 and 2,500 SHU. They are long and slender, often with a light green to red color when ripe. These peppers are native to the southwestern United States and are a staple in Mexican cuisine, where they are often used for stuffing, roasting, and making chili rellenos.
The ‘Anaheim 211’ cultivar is one of the most popular, known for its large size and thick flesh, making it perfect for roasting. Another great cultivar is the ‘New Mexico 6-4,’ which has a slightly hotter profile but still remains on the mild side compared to other chili peppers. These peppers can be enjoyed fresh, grilled, or dried for later use.
Padrón
Padrón peppers are small, green peppers from Spain, known for their mild heat with occasional spicy ones. On the Scoville scale, they typically rank between 500 and 1,500 SHU. These peppers are usually sautéed in olive oil and served as a tapa in Spanish cuisine. They are easy to grow in home gardens, thriving in warm climates with plenty of sun.
The ‘Padrón Jumbo’ cultivar produces slightly larger peppers than the traditional variety, offering more room for flavor. Another great option is the ‘Padrón Extra Hot,’ which introduces an occasional spicy kick, adding an unexpected surprise to your meals. These peppers are perfect for quick stir-fries or roasted dishes, where they develop a sweet and smoky flavor.
Cherry Bomb
Cherry Bomb peppers are round and small, resembling a cherry tomato in shape. They have a sweet and spicy flavor, typically ranging from 3,000 to 5,000 SHU. These peppers are great for stuffing and are commonly used in salads, salsas, and pickles. Their compact size and bright red color make them visually appealing as well.
The ‘Red Cherry Bomb’ cultivar is the most well-known, offering a perfect balance of heat and sweetness. For a more intense version, the ‘Yellow Cherry Bomb’ cultivar provides a slight variation in flavor and a unique yellow hue. These peppers are easy to grow and can add both heat and color to a wide range of dishes.
Tabasco
Tabasco peppers are small, red peppers that are most famous for their use in the popular Tabasco hot sauce. They range from 30,000 to 50,000 SHU, making them a medium heat pepper. These peppers are ideal for hot sauces, and their tangy, slightly vinegary taste makes them a favorite in many culinary applications. Tabasco peppers thrive in warm climates and require a long growing season.
The ‘Tabasco Red’ cultivar is the most widely known, and it’s the pepper used in the iconic hot sauce. Another excellent cultivar is the ‘Tabasco Green,’ which is harvested earlier in the season and offers a milder heat. These peppers are great for anyone looking to create their own homemade hot sauce or add a zesty kick to dishes.
Serrano
Serrano peppers are often used in fresh salsas and sauces due to their bright, crisp flavor. They range from 2,000 to 5,000 SHU, providing a medium heat level without overwhelming the palate. These peppers are typically smaller than Jalapeños but offer more heat and are often used in Mexican cuisine. They grow well in hot climates and need plenty of sunlight.
The ‘Serrano Tampiqueño’ cultivar is popular for its high yield and slightly larger peppers. Another great option is the ‘Serrano Del Sol,’ known for its even heat distribution and fruity flavor. These peppers are perfect for fresh salsas, guacamole, and chili, where their crisp texture and heat can shine.
Ghost Pepper
The Ghost Pepper, also known as Bhut Jolokia, is one of the hottest peppers in the world, ranging from 800,000 to over 1,000,000 SHU. These small, wrinkled peppers come in various colors, including red, yellow, and chocolate. They are native to India and are often used in extremely hot sauces and spicy food challenges. The heat of these peppers is intense, and they are not for the faint-hearted.
The ‘Red Ghost Pepper’ is the most common cultivar, known for its intense heat and fruity, smoky flavor. Another popular cultivar is the ‘Chocolate Ghost Pepper,’ which has a unique earthy flavor along with the extreme heat. These peppers should be handled with caution and are best used sparingly in cooking.
Carolina Reaper
The Carolina Reaper is currently considered the world’s hottest pepper, with a heat level surpassing 2,000,000 SHU. These peppers have a small, red, wrinkled appearance and are famous for their extremely intense heat. Despite the heat, they have a slight fruity flavor that balances the intense burn. They are primarily used for making hot sauces and spicy extracts.
The ‘Carolina Reaper Red’ cultivar is the standard variety, offering maximum heat with a unique flavor profile. Another excellent cultivar is the ‘Carolina Reaper X,’ which features an even sharper heat and a slightly different flavor, making it a great choice for those looking for the ultimate spice. These peppers are best used in small amounts due to their intense heat.
Fresno
Fresno peppers are often compared to Jalapeños, but they are slightly sweeter and milder. These peppers range from 2,500 to 10,000 SHU, offering a medium heat that is not overpowering. They are typically red when fully ripe but are sometimes harvested while still green. Fresno peppers are ideal for fresh salsas, sauces, and garnishes.
The ‘Fresno Chile’ cultivar is the most well-known, known for its crisp texture and balanced heat. Another option is the ‘Fresno Hot,’ which offers a bit more heat and a deeper red color when ripe. These peppers are versatile and can be used fresh or roasted for added depth of flavor in dishes.
Pasilla
Pasilla peppers are typically mild to medium in heat, ranging from 1,000 to 2,500 SHU. These peppers are long, dark green, and often dried for use in sauces, salsas, and moles. The Pasilla’s flavor is rich and smoky, adding depth to a variety of dishes. They are commonly used in Mexican cuisine and pair well with meats, poultry, and vegetables.
The ‘Pasilla Bajio’ cultivar is the most common, known for its dark color and smoky flavor. Another excellent option is the ‘Pasilla de Oaxaca,’ which has a slightly stronger smoky flavor and is often used in moles and stews. These peppers are ideal for adding richness and complexity to your cooking.
Pequin
Pequin peppers are small, fiery hot peppers that are native to Mexico. They are typically red when fully ripe and have a heat level that ranges between 40,000 and 60,000 SHU. These peppers are often dried and ground into a powder for use in seasoning blends and sauces. Pequin peppers add a unique, spicy kick to a variety of dishes.
The ‘Pequin Red’ cultivar is the most well-known, offering a sharp, intense heat. Another great cultivar is the ‘Pequin Yellow,’ which has a slightly milder heat but still maintains a similar flavor. These peppers are perfect for adding spice to rubs, marinades, and sauces.
Aji Amarillo
Aji Amarillo peppers are native to Peru and are known for their vibrant yellow-orange color. These peppers are moderately hot, ranging from 30,000 to 50,000 SHU, and they have a fruity, citrus-like flavor. They are a key ingredient in Peruvian cuisine, often used in ceviches, salsas, and sauces. These peppers grow well in warm, tropical climates.
The ‘Aji Amarillo Liso’ cultivar is the most commonly grown, known for its rich color and balanced heat. Another great cultivar is the ‘Aji Amarillo de Arequipa,’ which is prized for its slightly hotter profile and tangy flavor. These peppers are ideal for adding a zesty kick to Peruvian-inspired dishes.
Trinidad Scorpion
The Trinidad Scorpion is one of the hottest peppers in the world, with a heat level that can exceed 1,463,700 SHU. These peppers are small, bright red, and have a distinct, wrinkled appearance. Despite their intense heat, they offer a fruity flavor that is highly sought after for making super-hot sauces and extracts. These peppers require a long growing season and plenty of sunlight.
The ‘Trinidad Scorpion Butch T’ cultivar is one of the hottest varieties, known for its extreme heat and unique flavor. Another popular cultivar is the ‘Trinidad 7 Pot,’ which produces similarly intense heat and a slightly different flavor profile. These peppers are for true spice enthusiasts who are looking for the ultimate challenge.
Italian Long Hot
Italian Long Hot peppers are mild to medium heat peppers, typically ranging from 1,000 to 3,000 SHU. These peppers are long and slender, with a bright red color when fully ripe. They are commonly used in Italian cooking, particularly in dishes like pasta sauces, pizzas, and salads. Italian Long Hot peppers are often roasted or sautéed to bring out their full flavor.
The ‘Italian Sweet Long Hot’ cultivar is a milder option, perfect for those who prefer a more subtle heat. Another excellent option is the ‘Italian Hot Long’ cultivar, which has a slightly stronger heat while maintaining the signature sweetness. These peppers are great for adding a gentle kick to a variety of Italian dishes.
This article originally appeared on Avocadu.