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Pick A Pepper (Any Pepper!)

Hot peppers are used to add a fiery dimension to recipes and cuisines around the world. Their defining characteristic – heat, or spiciness – is measured in their concentration of the chemical capsaicin. The spiciness of a pepper is measured according to the Scoville Heat Unit Scale (listed as SHU). Sweet bell peppers are rated a zero on the scale, while the hottest varieties can score 1,500,000 SHU or more.

Chili Peppers in Wooden Box Chili Peppers in Wooden Box

Types of Peppers:

Every pepper, fiery or mild, is a great pepper to put on your plate. They're all rich in nutrients that protect the cells in your body from damage. Their vitamins and phytonutrients are great for preserving good eyesight and reducing the risk of several types of cancer. They can reduce inflammation and congestion, protect against ulcers, boost your metabolism and increase endorphins, too!

Anaheim Peppers Anaheim Peppers
Poblano Peppers Poblano Peppers
Jalapeño Peppers Jalapeño Peppers
Fresno Peppers Fresno Peppers
Serrano Peppers Serrano Peppers

Capsicum Annuum

  • Anaheims (MILD 500-2,500 SHU) – This large, pale yellow-green pepper is named for the California city of Anaheim, even though they originated in New Mexico. The most famous of the Anaheim chiles is the Hatch chile, which is usually on the spicier end of the scale. The fresh green taste of Anaheims is great in tomatillo salsa. These peppers are also commonly roasted and stuffed.
     
  • Poblanos (MILD TO MEDIUM 1,000-5,000 SHU) – When dried, these dark green beauties are known as anchos. Used commonly in moles, their large size and mild spiciness also make poblanos popular for stuffing, as in recipes for chiles rellenos.
     
  • Jalapeños (MILD TO MEDIUM 2,000-8,000 SHU) – When dried and smoked, these are known as chipotles. Smaller and brighter green than a poblano, jalapeños are enjoyed both fresh and cooked in salsas or as jalapeño poppers. (Note: Homegrown peppers tend to be spicier than those you find in stores.)
     
  • Fresnos (MILD TO HOT 2,500-10,000 SHU) – Fresno peppers resemble red jalapeños. Though they can be hotter than jalapeños, they are often sweeter and have a pronounced smokiness. They're very good pickled and in fresh or cooked sauces and salsas.
     
  • Serranos (HOT 15,000-30,000 SHU) – Often slightly smaller than Fresnos, the heat of serranos tends to increase as the size decreases. Their fleshiness makes them a nice substitute for jalapeños in spicy salsa. Their most famous use is in giardiniera, a pickled vegetable condiment popular in Italy.
Thai Chili Peppers Thai Chili Peppers
Habanero Peppers Habanero Peppers

Capsicum Frutescens

  • Bird's Eyes (VERY HOT 50,000-100,000 SHU) – These are sometimes called Thai chiles and are commonly used in Southeastern Asian cuisines and recipes for hot sauces.

Capsicum Chinense

  • Habaneros (VERY HOT 100,000-575,000 SHU) – Orange habaneros are less spicy than red ones. In the least-spicy peppers, it's easier to taste the fruitiness that underscores the habanero's flavor profile. These peppers may be used in place of similar-looking Scotch bonnet chiles in recipes for jerk chicken.

Firefighting Tips:

  • Gloves are useful when preparing hot peppers, as capsaicin can cause a severe reaction when it comes in contact with bare skin. Avoid touching your face and eyes, and wash your hands after handling peppers.
  • The white membrane that holds the seeds in place contains all the capsaicin in a hot pepper. Remove the membrane to tame the pepper's heat.
  • To tame the heat in your mouth after eating a spicy pepper, drink milk, not water. Milk works to dissolve spicy capsaicin; water simply spreads it around your mouth, intensifying the burn.

Selection and availability of products vary by market.