For those with a love of spice, peppers offer an endless array of flavors. But not all peppers are created equal. Some rank much higher on the Scoville scale than others.
Pequin peppers are a small red chili with a lot of punch. They are commonly used in pickling and salsas.
10 - Carolina Reaper
The Carolina Reaper is the world's hottest pepper. With peaks of up to 2.2 million Scoville Heat Units, it’s no wonder people call it “the world’s deadliest chilli.”
It was created by American breeder Ed Currie as a cross between the La Soufriere pepper from Saint Vincent and the Naga Viper pepper from Pakistan. Its name comes from its curved tail at the bottom of the pod, which resembles a reaper’s scythe.
Despite their heat, these fiery red peppers have a fruity flavor with hints of cherry and chocolate. They can be added to hot sauces and salsas, or dried and ground into chili flakes. When handling them, wear gloves and be sure to use kitchen goggles. You may want to consider using a mask too, because even touching them will cause chili burn to your hands and face.
9 - Paprika
The vibrant red powder that garnishes Hungarian goulash is also a staple in any home kitchen. You can use it to give any dish a pop of color or add a delicate, smoky flavor.
Paprika comes in different varieties, from mild and sweet to smoked and spicy. The level of spiciness depends on how the peppers are pressed, dried and ground. Spicy paprikas contain capsaicin veins and seeds, which add heat.
Paprikas are packed with antioxidants, vitamins and minerals. One tablespoon of paprika contains nearly 3/4 of your daily intake of vitamin A. It is also rich in the eye-protecting carotenoids beta-carotene and lutein/zeaxanthin. Moreover, it is a great source of iron and vitamin B6. According to Healthline, regular consumption of paprika can help you combat diabetes, cancer and autoimmune diseases, while keeping your eyes healthy.
8 - Jalapeno
The classic jalapeno is an essential ingredient for salsa, guacamole, and many other Mexican dishes. The pepper has a medium heat level and falls between poblanos and habaneros on the Scoville scale. The capsaicin in jalapenos irritates the skin so some people choose to wear gloves while handling them or scrub their hands thoroughly afterwards.
Fresh jalapenos can be found in the produce section among a display of chile peppers at most grocery stores. Look for bright green, firm peppers that have a tightly attached stem and white striations at the base of the cap.
Jalapenos are rich in vitamin C, potassium, and folate. They are also a good source of vitamin A, which supports healthy eyesight and prevents night blindness. A smoky variation of the pepper, poblano peppers offer a mild to moderate heat level with a rich and savory flavor.
7 - Cayenne
Cayenne Pepper is a popular red chili that provides a kick of heat and a host of health benefits. Its capsaicin content causes your brain to secrete more endorphins, which reduces stress hormone cortisol.
Capsaicin also has a thermogenic effect on the body, which helps boost your metabolism and burn fat. It can also aid in digestion and reduce bloating of the gut by stimulating the production of gastric juices.
Try incorporating cayenne pepper into meals by cooking it with garlic, white vinegar and salt in a saucepan on low heat. This can be a great sauce to serve over chicken, steak or fish. Alternatively, you can add it to smoothies and acai bowls for an extra kick of flavor and energy! You can also try it in our Clean Juice locations across the nation. Getting your daily serving of healthy veggies has never been easier.
6 - Scotch Bonnet
This Caribbean chili pepper is a firework of flavor and heat. It is an essential ingredient in Jamaican jerk marinades, hot sauces and more.
It has a citrus and fruity aroma with a sweet pepper taste, but the spice hits your tongue and stays for a while. It is a fantastic source of vitamin C as well.
It is also the pepper of choice in Caribbean cuisine, particularly for making curries and soups. It is similar to its cousin, the habanero, but with more of a sweet fruity flavor and a bit less heat. It can reach up to 100,000 on the Scoville scale, but it isn’t as spicy as some of the world's hottest peppers. It is often used whole in dishes to add a gradual dose of heat. The heat can be reduced by removing the seeds and membrane.
5 - Shishito
With their slender shape and vibrant green color, shishito peppers are a great addition to appetizer or snack plates. They are mild and savory with a hint of citrus. But one in ten can be spicy, a feature that Chili Pepper Madness calls “a tasty Russian roulette.”
To make this easy dish, heat a heavy pan (like a cast iron skillet) to screaming hot and toss in clean and dry shishitos. Cook until they are lightly charred on the outside and blistered on the inside. Drizzle with your best fruity olive oil and a sprinkle of coarse sea salt, like Maldon, and serve warm. It’s a perfect party snack or starter that requires little effort to prepare. And a lot of fun for everyone to play a game of Russian roulette to see who gets the spiciest bite.
4 - Hatch and Green Chile
Hatch chiles get their name from the New Mexico region of Hatch Valley, where they’re grown. The peppers are prized for their buttery flavor, which they get from rich soil in the area. Because they have a short season in late August and September, they’re usually preserved by roasting before use in salsas, soups, or even stuffed into chiles rellenos. Although they’re known for their buttery flavor, they also have a broad range of heat levels, from mild to moderate (they’re around 1,000 Scoville units on the heat scale), and they come in sizes from four inches up to over a foot. Find fresh roasted Hatch chiles online or at a local market. They’re a true Southwest staple. Co-founder Ann Crady Weiss even got a deal on Shark Tank!
The green chile is what makes New Mexico cuisine. Its moderate heat sets it apart from other peppers and enables the flavor of other ingredients to come through.
Depending on the variety, it can vary in appearance from slightly curved to straight with glossy green skin that can be smooth or covered in wrinkles. A good source of Vitamin C (one pod has as much as a whole orange), Calcium, Iron and Potassium, it also contains capsaicin, which helps stimulate the circulatory system and has anti-inflammatory properties.
Look for firm and brightly colored pods that feel heavier for their size. They should have no blemishes or spots and feel firm to the touch. They also keep well in the fridge for up to two weeks. Use it in scrambled eggs, enchiladas or salsa. Additionally excellent as a pizza topping.
3 - Poblano
Poblano peppers are a staple ingredient in Southwestern cuisine. Their flavor adds depth and complexity to dishes, and they're especially delicious roasted.
They're milder than other chiles, but their flavor profile is earthy and sweet with subtle fruity undertones. They also have a smoky aroma that can elevate dishes.
You can find them fresh or dried. If you go for the fresh variety, make sure to char them over an open flame or in the broiler to add a smoky flavor and to make it easier to peel.
The smoky flavors of roasted peppers are perfect for casseroles. Combine them with other ingredients like pasta, rice and cheese to create a hearty meal. You can even use a roasted poblano casserole as a side dish to any entree.
2 - Serrano
A little skinnier than a jalapeno, serranos pack quite a punch. They’re great for salsas, cocktails, and soups but they also add a nice kick to fresh dishes.
They can be added to fresh salads, pico de gallo, and sandwiches. They are also excellent when diced and tossed in homemade stir fry or used as a topping for guacamole. It’s best to remove the seeds and membrane if you want to reduce the heat level.
Serranos are very healthy and rich in vitamin C, vitamin A, and vitamin B6. They help boost immune function, promote eye health, and even aid in digestion. They are a must have for any spice lover! The best part? They’re readily available in most grocery stores. This makes them an easy addition to any Mexican meal. Just make sure you handle them with gloves on.
1 - Habanero Peppers
The habanero pepper is a fiery chili pepper prized for its citrusy flavor and heat. This is a popular ingredient in salsas, hot sauces and other condiments for its unique spicy kick. It can be found in a range of colors from vibrant orange and red, to dark chocolate brown and even white. The pepper is very similar to its popular relative, the Jamaican scotch bonnet, with both having a citrusy flavor and a respectable level of heat.
Habaneros are part of the Capsicum Chinense species, originating from the Amazon region of South America. They have been cultivated for thousands of years, with the first evidence of their use dates back to 6500bc. It's important to note that a habanero can be very dangerous, so it's best to wear gloves when handling them. They also release a strong capsaicin into the air while being cooked, which can be a major irritant.
To prepare the peppers, remove stems and peel. Rough chop the peppers and garlic (if using). Place the chopped ingredients into a large pot and add vinegar, sugar and water. Once at a boil, continue cooking until the sugar is dissolved. Remove from heat and pour into the jars, leaving about 1/2" of space at the top. Place a lid on the jars and let cool. Then refrigerate and enjoy! Keep in mind that it will take a few hours for the jars to fully seal. You may want to flip the jars over a couple times while they're cooling for better distribution of the ingredients.
