Chilli Pepper Varieties

Capsicum annuum:

Capsicum annuum is a popular species native to South America. It is cultivated worldwide. Despite being a single species, the capsicum annum has many forms, with a variety of names, even in the same language. In American English it is commonly known as the chili pepper, although not all varieties would be recognized by most speakers under this name. In British English, the sweet varieties are called peppers and the hot varieties chillies, whereas in Australian English the name capsicum is commonly used for bell peppers exclusively and chilli is often used to encompass the hotter varieties. Its forms are varied, from large to small, sweet to sour, very hot to bland.

The plant is a herbaceous annual, with a densely branched stem. The plant reaches 0.5-1.5 m (20-60 in). Single white flowers bear the fruit which is green when unripe, changing principally to red, although some varieties may ripen to brown or purple. While the species can tolerate most climates, they are especially productive in warm and dry climates.

Name	Hotness	Length	Description
Aleppo			Grown in Syria and used, in coarsely ground, dried form, as a spice that is also called Aleppo pepper.
Anaheim	500 - 2,500 SR	15 cm (6 in)	Smooth, narrow fruit first cultivated in New Mexico, and later brought to California, from which it has received the most notoriety. Often used for chile relleno. When mature, takes on a red color and is referred to as a colorado.
Bell	0 SR	15 cm (6 in)	Cultivar group of large rectangular fruit without noticeable heat. The ripe fruit can be red, yellow, green, orange, white, purple, blue, or brown depending on the specific cultivar.
Cascabel	3,000 SR	2.5 cm (1 in)	Small, round fruit that is usually dried and has a distinct nutty flavor. The name is Spanish for "rattle" or "jingle bell," and derives from the rattling noise made by the seeds inside the dried pod.
Cayenne	30,000 - 50,000 SR	12.5 cm (5 in)	Long, thin fruit that was transported by the Portuguese to China and India, where it is used widely. Often dried and ground into powder.
Cherry	3,500 SR	2.5 cm (1 in)	Named for the fruit it resembles, this cultivar's fruit is small, red, and round. It is typically used fresh, or pickled and jarred, and is often used to stuff green olives. It is also called pimento.
Chilaca	1,000 - 2,000 SR	15 cm (6 in)	Popular in Mexican cuisine. Almost always encountered dried; in this state, it is referred to as a pasilla. The pasilla has a dark brown color and a smoky flavor.
Chiltepin	50,000 - 100,000 SR	0.5 cm (0.2 in)	Small, hot fruit that is often eaten by birds. The plant is thought to be the oldest member of the Capsicum genus. Evidence indicates that this has been consumed by humans as far back as 7,500 B.C.
Cubanelle	1.5 SR	12.7 cm (5 in)	Medium thickness, tapered fruit that is green when unripe but turns red when mature. Often fried in Italian cooking.
De árbol	15,000 - 30,000 SR	8 cm (3 in)	Slender fruited cultivar grown primarily in Mexico. Name is Spanish for "from a tree."
Fresno	2500-10000 Scoville units	9 cm (3.5 in)	Same species as the Jalapeño but is more ripe and has a higher vitamin content. Frequently used in ceviche and is one of the most frequently used chilies in salsa.
Guajillo	2,500 - 5,000 SR		Most often used in dried form to make a red sauce used for tamales.
Guntur Sannam	35,000 - 40,000 SR		It is well known as a commercial crop used as a condiment, culinary supplement or as a vegetable.
Hungarian wax	2,500 - 8,000 SR		Wide, semi-hot variety used in Hungarian cuisine. Frequently pickled. Also commonly dried, ground and presented as "Paprika."
Italian sweet pepper			Used in Spanish cuisine.
Jalapeño	2,500 - 10,000 SR	9 cm (3.5 in)	Very popular, especially in the United States. Often pickled or canned. A smoke-dried ripe jalapeño is referred to as a chipotle.
Japanese			Used in Asian recipes such as Kung Pao chicken.
Mirasol			From Mexico.
Macho			From Mexico.
New Mexico	4,500 to 5,000 SR		Further more specific cultivars of Anaheim peppers, grown in the U.S. state of New Mexico. Typically, with a much higher heat than those grown in California, or elsewhere.
Pepperoncini	100 - 500 SR	8 cm (3 in)	Sweet-tasting and mild, is used extensively in Italian and Greek cuisine. Very frequently pickled.
Pequin pepper	30,000-60,000 SR		Also spelled piquín.
Poblano	1,000 - 2,000 SR	13 cm (5 in)	Large, heart-shaped, dark green fruit that is extremely popular in Mexico. Often used to make chile relleno. When dried, referred to as an ancho or mulato.
Puya
Serrano	10,000 - 23,000 SR	5 cm (2 in)	Thin, tapered fruit that is green when unripe but turns red when mature. Due to its thin skin, it does not need to be peeled before use.
Super Chili^{[citation needed]}	40,000 - 50,000 SR		Long, thin, and red
Tien Tsin	50,000-75,000 SR		Grown and used in China.

Capsicum baccatum:

These have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in cooking, each identified by its color.

	Name	Hotness	Length	Description
	Aji	30,000 - 50,000 SR	7.5 cm (3 in)	An aromatic, orange coloured fruit that is most popular in Peru. Often consumed raw in salsas and salads.
	Piquanté	1,000 - 2,000 SR	2 cm (1 in)	Mild, Sweet and Tangy flavour, usable in many dishes.

Capsicum chinense:

Capsicum chinense or "Chinese capsicum" is a misnomer since all capsica originate in the New World. Nikolaus Joseph von Jacquin (1727-1817), an Austrian botanist, erroneously named the species in 1776, because he believed that they originated in China.

Name	Hotness	Length	Description
Ají dulce	0 SR
Datil	100,000 to 300,000 SR		A very hot chili; primarily grown in Florida.
Fatalii	125,000-325,000 SR
Madame Jeanette	100,000-350,000 SR		Originally from Suriname.
Habanero	100,000 - 350,000 SR	5 cm (2 in)	Often (mistakenly) referred to as the hottest, the habanero is nonetheless hotter than most commonly available cultivars. The habanero has a subtle fruity flavor and a floral aroma.
Naga Jolokia	855,000 - 1,041,427 SR	6 cm (2.4 in)	Cultivar that originated in northeast India and is confirmed by Guinness World Records to be the hottest pepper on Earth. It is an interspecies hybrid, largely C. chinense with some C. frutescens genes (see Naga jolokia)
Scotch bonnet	150,000 - 325,000 SR	5 cm (2 in)	Named because of its resemblance to a tam o'shanter, this fruit is closely related to the habanero and is similarly hot. Due to its heat and distinct flavor, it is often used in Caribbean cuisine.

Capsicum frutescens:

Name	Hotness	Length	Description
African birdseye	50,000-175,000 SR	2.5 cm (1.0 in)
Bird's eye chili	50,000-100,000 SR	3.5 cm (1.37 in)
Tabasco	30,000-50,000 SR	4 cm (1.5 in)	Native to Mexico, this fruit is now grown in large amounts in Louisiana by McIlhenny Company for the sauce of the same name.
Thai	75,000 - 150,000 SR	4 cm (1.5 in)	Thin fruit with a pointed tip. Often used in the cuisines of Southeast Asia, especially (as the name implies) Thailand.

Capsicum pubescens:

Capsicum pubescens is among the oldest of domesticated peppers, and was grown up to 5000 years ago. It is probably related to undomesticated plants that still grow in South America (cardenasii, eximium, and others).

	Name	Hotness	Length	Description
	Rocoto	50,000 - 250,000 SR	6 cm (2.5 in)	Round / square-shaped fruit with black seeds. Popular in Latin America, particularly in Perú. Used in salsas, raw, and for stuffing.

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