Know your chile peppers
Fast and fiery facts about the flavor, heat rankings and uses of chile peppers

Chile peppers have gained in popularity because, like wines, they add flavor complexity to cuisine. Below are various kinds of chile peppers, along with information about their flavors, heat profiles and uses.The heat profile of a chile pepper describes the heat sensation while consuming a chile pepper, including development, duration, location, feeling, and intensity. The heat level of a chile pepper is expressed in Scoville Heat Units (SHU) and are intended for comparison only because heat levels can fluctuate greatly from location, and even from pod to pod on the same plant. Study up, and you can know all there is to know about the flavor of chile peppers. For more information on chile pepper visit The Chile Pepper Institute at New Mexico State University.

  • Habanero

    C. chinense

    NuMex Trick-or-Treat, Orange Habanero, Red Savina Habanero

    Habanero

    Scoville Scale

    0-500,000

    Heat Profile

    1. development: Delayed

    2. duration: Flat

    3. location: Back of Throat

    4. feeling: Lingers

    Flavors

    Very floral & fruity, hint of apricot, blends well with citrus

    Uses

    In salsas, stuffed, used fresh, pickled, dehydrated

  • Super Hots

    C. chinense

    Naga Jolokia, Bhut Jolokia (Ghost Pepper), Trinidad Moruga Scorpion

    Super Hots

    Scoville Scale

    1,000,000 +

    Heat Profile

    1. development: Delayed

    2. duration: Flat

    3. location: Back of Throat

    4. feeling: Lingers

    Flavors

    Very fruity, Mango note, tropical overtone

    Uses

    In salsas, barbeque sauces, powders

  • Chile de Árbol

    C. annuum

    NuMex Sunflare, NuMex Sunglow, NewMex Sunburst

    Chile de Árbol

    Scoville Scale

    30,000-50,000

    Heat Profile

    1. development: Delayed

    2. duration: Sharp

    3. location: Mid-palate, moves to tongue & lips

    4. feeling: Lingers

    Flavors

    Perfumy, smokey, oak hint, works well w/chicken dishes

    Uses

    In salsas, meat dishes

  • Poblano

    C. annuum

    Ancho 101, Poblano, Ancho Mulato

    Poblano

    Scoville Scale

    1,000-2,000

    Heat Profile

    1. development: Moderately Rapid

    2. duration: Flat

    3. location: Side of Tongue

    4. feeling: Dissipates Quickly

    Flavors

    Never used fresh, Roasted gives earthy & smoky tone

    Uses

    In poultry dishes, moles, rellenos, dried

  • Tabasco

    C. frutescens

    Mcllhenny Select, Greenleaf Tabasco

    Tabasco Peppers

    Image Credit:
    chili-sauces.com

    Tabasco

    Scoville Scale

    30,000-70,000

    Heat Profile

    1. development: Delayed

    2. duration: Flat

    3. location: Lips & Tongue

    4. feeling: Lingers

    Flavors

    Hint of celery, green onion, stemminess

    Uses

    As a spice, in condiments, famous hot sauce

  • mmulti-colored jalapeno peppers

    Jalapeño

    C. annuum

    NuMex Primivera, NeMex Jalamundo, NuMex Orange Spice, NuMex Lemon Spice, NuMex Pumpkin Spice

    Jalpeno Peppers

    Jalapeño

    Scoville Scale

    0-50,000

    Heat Profile

    1. development: Rapid

    2. duration: Flat

    3. location: Tip of tongue, front of mouth

    4. feeling: Gradual loss of heat

    Flavors

    Herbaceous Note

    Uses

    In nachos, fresh, canned, pickled, stuffed

  • multi-colored assortment of Ahi Peppers

    Aji

    C. baccatum

    Aji Limon, Omni Color, Ubatuba, Aji Amarillo

    ahi pepper

    Image credit: aji.io

    Aji

    Scoville Scale

    30,000-50,000

    Heat Profile

    1. development: Rapid

    2. duration: Sharp

    3. location: Tip of Tongue

    4. feeling: Dissipates Quickly

    Flavors

    Strong fruity overtones, most aromatic of all peppers

    Uses

    Ceviche, soups, pastas, sauces

  • assorted paprika peppers

    Hungarian Paprika

    C. annuum

    Alma Paprika, Greyco, Feherozon

    Image credit: chilipeppermadness.com

    Hungarian Paprika

    Scoville Scale

    0-1,500

    Heat Profile

    1. development: Moderately Rapid

    2. duration: Flat

    3. location: Mid Palate

    4. feeling: Dissipates Quickly

    Flavors

    Apple note, commonly pickled, red pods perfect for goulash

    Uses

    In salsas, sauces, used whole, pickled, flakes, powdered

  • Cayenne peppers

    Cayenne

    C. annuum

    NuMex Nematador, NuMex Las Cruces, Carolina, Cayenne

    cayenne pepper

    Cayenne

    Scoville Scale

    30,000-50,000

    Heat Profile

    1. development: Rapid

    2. duration: Slightly sharp

    3. location: front/middle of mouth

    4. feeling: Dissipates quickly

    Flavors

    Tart, acidic, dusty tones

    Uses

    Louisiana style hot sauces, flakes, powder, condiments, casseroles, salads

  • NM Pepper

    New Mexican

    C. annuum

    NuMex Conquistador, NuMex Herritage 6-4, NuMex Joe E. Parker

    green chile pepper

    New Mexican

    Scoville Scale

    0-7,000

    Heat Profile

    1. development: Moderately Rapid

    2. duration: Flat

    3. location: Mid-palate

    4. feeling: Dissipates fairly rapid

    Flavors

    Earthy note, vegetal overtone, great for rellenos, red has sweet note

    Uses

    In Mexican foods, fresh, roasted, frozen, the ristra chile

  • chilepiquin pepper

    Chiltepin / Piquin

    C. annuum

    Bird Pepper, nuMex Bailey Piquin

    Chiltepin / Piquin

    Scoville Scale

    50,000-100,000

    Heat Profile

    1. development: Immediate builds

    2. duration: Sharp

    3. location: Mid-palate, moves to tongue, throat, ends on lips

    4. feeling: Dissipates on tongue & mouth, lingers on lips

    Flavors

    Woody, earthy hints, dried herb tones

    Uses

    In chile stews, sauces

  • Bell

    C. annuum

    California Wonder, Bluejay, Valencia, Mexibel (hot)

    Bell

    Scoville Scale

    0-1,000

    Heat Profile

    1. development: no heat in most

    2. duration: Mexibel & Fajita have short duration

    3. location: Front - middle of mouth

    4. feeling: Dissipates quickly

    Flavors

    Classic green pepper aroma, yellow - tannic note, red & orange - sweeter, green - bitter overtone

    Uses

    In salads, stirfrys, stews, stuffed

  • Rocoto

    C. pubescens

    Manzano, Peron, Caballo, Canario

    Rocoto

    Scoville Scale

    50,000-100,000

    Heat Profile

    1. development: Rapid

    2. duration: Incredibly sharp

    3. location: Whole mouth effect, lips, mid-palate, throat

    4. feeling: Lingering heat

    Flavors

    Tropical berry note, unique heat profile

    Uses

    In salsas, sauces, stuffed

  • Asian

    C. annuum

    Sataka, Thai, Taknotsume

    Asian

    Scoville Scale

    30,000-50,000

    Heat Profile

    1. development: Very rapid

    2. duration: Sharp

    3. location: Tip of tongue, front of mouth

    4. feeling: Dissipates quickly

    Flavors

    Green fruits-earthy, red fruits-floral

    Uses

    Used whole, fresh or dried