The 21 Most Popular Types Of Peppers And What They’re Used For

When you’re cooking at home and looking for some extra flavor for your meal, peppers are a reliable ingredient to keep in your kitchen. But, with over 4,000 different types of peppers in the world, it’s hard to determine which one to use. Not all peppers are alike: some have sweeter flavor profiles and others can pack a serious punch of heat. They also come in a variety of shapes, sizes, and colors.

There are different methods to distinguish peppers from one another — take the Scoville scale, for example, that numerically measures the spice levels of different chiles. But a simple number isn’t the only factor to consider the next time you’re in the produce aisle. Each pepper has its own special qualities that can upgrade any type of dish, so if you have trouble choosing between a jalapeño and a serrano, you’re in luck! We created a guide to the 25 most popular peppers you can incorporate into your cooking.

1. Bell peppers

One of the most common types of peppers you can find at your local supermarket, bell peppers come in a rainbow of colors and vary in flavor from grassy to sweet. They may look different, but each color of bell pepper comes from the same plant — just at different stages of ripeness. Green bell peppers are the unripe fruit from the plant and have a vegetal, slightly bitter flavor. The other colors, like yellow, orange, red, purple, and striped Aloha peppers, are typically much sweeter because they have more time to ripen. No matter which bell pepper you choose at the supermarket, they’ll add a sweet flavor to any dish without adding any extra spice. That makes them perfect vessels for stuffed peppers because they’re larger and won’t set your mouth on fire. You can also try slicing them and incorporating them into your next batch of fajitas or cheesesteaks.

2. Banana peppers

Banana peppers are an aptly named chile because of their long, yellow flesh that makes them resemble a banana. These medium-sized peppers sit at the bottom of the Scoville scale and aren’t considered to be a hot pepper. According to Chili Pepper Madness, even the spiciest banana peppers are about five times milder than the weakest jalapeño. Also known as a yellow wax pepper, the banana pepper is a sweet, crisp, and flavorful addition to your culinary lineup and is extremely versatile. They’re often served in Greek salads or as a pizza topping. You will most likely find banana peppers pickled and sliced into rings or stuffed with fillings on an antipasti plate. If you want to cook with peppers without worrying about incorporating too much heat, banana peppers are a great option. Try pickling them yourself and stuffing them into a sandwich for a bit of crunch.

3. Poblano peppers

Poblano peppers are another widely available option that has a similarly mild flavor to bell peppers. They are closest to green bell peppers in taste, but they are often less sweet and have thinner flesh. In addition, they’re longer and more slender in appearance, with a pointed tip. Their name originates from the city of Puebla, Mexico, where the peppers were first grown. Spruce Eats notes that poblanos range from 1,000 to 2,000 on the Scoville scale, making them one of the less spicy peppers at your average grocery store.

They’re often roasted and served in Latin American dishes, like chiles en nogada (the national dish of Mexico). Whenever you’re looking to add a touch of earthiness to your dish, poblano peppers are a great option. For example, try adding some chopped poblano peppers when you’re building a batch of chilli to incorporate more depth of flavour without too much spice.

4. Anaheim peppers

Named for their Southern California hometown, Anaheim peppers are thick-fleshed, bright green types of peppers that have lots of flavor with minimal spice. In terms of taste, they are very similar to poblano peppers but are slightly fruitier and a touch spicier. On the Scoville scale, Anaheim peppers normally fall between 500 and 2,500 — so while they can vary in heat, you can rest assured that Anaheim peppers will almost always be on the mild side. They’re commonly used in chile rellenos, but you can roast them and incorporate their complex flavour into any sauce, soup, or stew. Another great application of Anaheim peppers is throwing them directly on the grill and developing a char on the outer flesh. When cooked, they develop a smoky, slightly sweet flavour that adds some extra nuance to fresh salsas. If recipes call for spicier peppers like jalapeño and serrano, you can swap them out with Anaheims if you want to mellow out the heat.

5. Hatch chilis

A biological cousin of the Anaheim, Hatch chile peppers come from the same seed. The difference between the two lies in the soil in which they’re grown. Rather than ripening under the warm California sun, these types of peppers are grown in the Hatch Valley of New Mexico. Because of the rockier soil and cooler climate, Hatch chiles have a fruitier flavour than their West Coast counterpart. You can’t always find these peppers year-round, but when they are harvested in late summer, they make the perfect condiment for almost any dish. The green, unripe peppers are normally more vegetal while the red varietals have a more fruit-forward flavor. They can also be significantly spicier than Anaheim peppers, starting at around 1,000 Scoville units and some even surpassing 8,000 on the scale. If you can’t find fresh Hatch chiles at the supermarket, check the Latin American aisle and grab a can of chopped chiles. They’re best served in a batch of queso or piled high on a cheeseburger.