Scoville Scale for 101 hot peppers
Peppers are a staple ingredient in cuisines around the world, adding heat, flavor, and complexity to dishes. With a wide range of varieties available, each pepper brings its unique characteristics to the table. From mild and fruity to intensely hot and smoky, peppers offer a diverse spectrum of flavors and heat levels to suit every palate. In this table, we explore a selection of peppers, highlighting their heat level, flavor profile, size, and country of origin. Whether you’re a fan of mild peppers or crave the fiery intensity of the hottest varieties, this guide will help you navigate the world of peppers and discover new flavors to enhance your culinary creations.
Pepper Variety | Taste Description | Appearance | Origin | Scoville Scale |
Aji Amarillo | Medium heat, fruity | Medium-sized, orange | Native to Peru | 30,000-50,000 |
Aji Dulce | Mild, sweet | Small, wrinkled | Native to the Caribbean | 0-500 |
Aji Limo | Hot, citrusy | Small, wrinkled | Native to Peru | 30,000-50,000 |
Aji Panca | Mild, fruity, smoky | Medium-sized, dark red | Native to Peru | 500-1,500 |
Aji Rico | Mild, fruity | Small, wrinkled | Developed in the US | 0-500 |
Aleppo | Mild, fruity, slightly hot | Medium-sized, red | Native to Syria | 10,000-30,000 |
Alma Paprika | Mild, sweet | Medium-sized, red | Developed in Hungary | 0-500 |
Anaheim | Mild, slightly sweet | Long, tapered shape | Native to New Mexico | 500-2,500 |
Anaheim No. 7 | Mild, slightly sweet | Long, tapered shape | Native to New Mexico | 500-2,500 |
Anaheim No. 9 | Mild, slightly sweet | Long, tapered shape | Native to New Mexico | 500-2,500 |
Ancho | Mild, smoky | Large, wrinkled | Native to Mexico | 1,000-2,000 |
Ancho 101-55 | Mild, smoky | Large, wrinkled | Native to Mexico | 1,000-2,000 |
Apache | Medium heat | Small, round | Developed in the US | 60,000-70,000 |
Arbol | Hot, smoky | Small, narrow | Native to Mexico | 15,000-30,000 |
Banana | Mild, fruity | Long, yellow | Cultivated variety | 0-500 |
Beaver Dam | Sweet, citrusy | Medium-sized, red | Developed in the US | 5,000-30,000 |
Beaver Dam Gold | Sweet, citrusy | Medium-sized, golden yellow | Developed in the US | 5,000-30,000 |
Bhut Jolokia (Ghost) | Intensely hot, fruity | Small, wrinkled | Native to India | 855,000-1,041,427 |
Bhut Jolokia Yellow (Ghost) | Intensely hot, fruity | Small, wrinkled | Native to India | 855,000-1,041,427 |
Big Jim | Mild to medium heat | Large, long | Developed in the US | 1,000-3,000 |
Bird’s Eye | Very hot, fruity | Small, round | Native to Africa | 100,000-225,000 |
Bulgarian Carrot | Medium to hot | Medium-sized, orange | Native to Bulgaria | 5,000-30,000 |
Bulgarian Carrot Red | Medium to hot | Medium-sized, red | Native to Bulgaria | 5,000-30,000 |
Bulgarian Piquante | Medium to hot | Small, wrinkled | Native to Bulgaria | 5,000-30,000 |
Caribbean Red | Very hot, fruity | Small, wrinkled | Native to the Caribbean | 200,000-300,000 |
Carolina Reaper | Extremely hot, fruity | Small, bumpy | Developed in the US | 1,400,000-2,200,000 |
Carolina Reaper Yellow | Extremely hot, fruity | Small, bumpy | Developed in the US | 1,400,000-2,200,000 |
Cayenne | Moderately hot, tangy | Long, slim | Native to South America | 30,000-50,000 |
Cayenne Golden | Hot, tangy | Long, slim | Native to South America | 30,000-50,000 |
Cayenne Large Red | Hot, tangy | Long, slim | Native to South America | 30,000-50,000 |
Cayenne Long Slim | Hot, tangy | Long, slim | Native to South America | 30,000-50,000 |
Cayenne Purple | Hot, tangy | Long, slim | Native to South America | 30,000-50,000 |
Cayenne Ring of Fire | Hot, tangy | Long, slim | Native to South America | 30,000-50,000 |
Cherry Bomb | Mild, sweet | Small, round | Developed in the US | 0-500 |
Chiltepin | Very hot, smoky | Small, round | Native to Mexico | 50,000-100,000 |
Chimayo | Mild, fruity, smoky | Small, elongated | Native to New Mexico | 3,000-6,000 |
Chocolate Habanada | Mild, smoky | Small, chocolate brown | Developed in the US | 0-500 |
Criolla Sella | Medium heat | Medium-sized, yellow | Native to Peru | 10,000-50,000 |
Datil | Hot, fruity | Small, wrinkled | Native to Florida | 100,000-300,000 |
Demon Red | Extremely hot, fruity | Small, wrinkled | Developed in the US | 800,000-1,200,000 |
Devil’s Tongue Red | Very hot, fruity | Medium-sized, wrinkled | Developed in the US | 125,000-325,000 |
Diablo Grande | Very hot, fruity | Medium-sized, red | Developed in the US | 100,000-300,000 |
Dorset Naga | Extremely hot, fruity | Medium-sized, red | Developed in the UK | 1,000,000-1,200,000 |
Fatalii | Extremely hot, fruity | Medium-sized, yellow | Native to Central Africa | 125,000-325,000 |
Fish | Mild, fruity | Small, round | Native to Brazil | 500-1,000 |
Fresno | Medium heat, fruity | Medium-sized, red | Native to the US | 2,500-10,000 |
Habanada | Mild, sweet | Small, wrinkled | Developed in the US | 0-500 |
Habanero Chocolate | Extremely hot, smoky | Small, chocolate brown | Native to the Caribbean | 425,000-577,000 |
Habanero Mustard | Extremely hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Habanero Orange | Extremely hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Habanero Paper Lantern | Extremely hot, fruity | Small, wrinkled | Developed in the US | 100,000-350,000 |
Habanero Peach | Extremely hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Habanero Red | Extremely hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Habanero White | Extremely hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Hungarian Black | Mild to medium heat | Medium-sized, black | Native to Hungary | 1,000-1,500 |
Hungarian Sweet Wax | Mild to medium heat | Medium-sized, yellow | Native to Hungary | 1,000-1,500 |
Hungarian Wax | Mild to medium heat | Medium-sized, yellow | Native to Hungary | 1,000-15,000 |
Jalapeno | Medium heat, earthy | Medium-sized, green | Native to Mexico | 2,500-8,000 |
Jalapeno Early | Medium heat, earthy | Medium-sized, green | Native to Mexico | 2,500-8,000 |
Jalapeno M | Medium heat, earthy | Medium-sized, green | Native to Mexico | 2,500-8,000 |
Jalapeno Purple | Medium heat, earthy | Medium-sized, purple | Native to Mexico | 2,500-8,000 |
Jalapeno T | Medium heat, earthy | Medium-sized, green | Native to Mexico | 2,500-8,000 |
Jalapeno X | Medium heat, earthy | Medium-sized, green | Native to Mexico | 2,500-8,000 |
Jaloro | Mild, sweet | Medium-sized, yellow | Native to the US | 1,000-3,000 |
Jamaican Hot Red | Very hot, fruity | Small, wrinkled | Native to Jamaica | 100,000-200,000 |
Jamaican Hot Yellow | Very hot, fruity | Small, wrinkled | Native to Jamaica | 100,000-200,000 |
Joe E. Parker | Mild, slightly sweet | Long, tapered shape | Native to New Mexico | 500-2,500 |
Kung Pao | Hot, smoky | Medium-sized, red | Native to China | 30,000-50,000 |
Lemon Drop | Hot, citrusy | Small, wrinkled | Native to Peru | 30,000-50,000 |
Mad Hatter | Mild, fruity | Small, wrinkled | Developed in the US | 5,000-30,000 |
Malagueta | Hot, fruity | Small, wrinkled | Native to Brazil | 60,000-100,000 |
Manzano Yellow | Medium heat, fruity | Small, apple-shaped | Native to South America | 12,000-30,000 |
Mulato | Mild, smoky | Medium-sized, dark brown | Native to Mexico | 1,000-2,000 |
Naga Viper | Intensely hot, fruity | Medium-sized, red | Developed in the UK | 1,000,000-1,349,000 |
Numex Big Jim | Mild to medium heat | Large, long | Developed in the US | 1,000-3,000 |
Numex Joe E. Parker | Mild, slightly sweet | Long, tapered shape | Developed in the US | 500-2,500 |
Numex Suave Orange | Mild, fruity | Small, orange | Developed in the US | 0-500 |
Orange Habanero | Very hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Pasilla | Mild, earthy | Long, dark brown | Native to Mexico | 1,000-2,500 |
Pequin | Very hot, smoky | Small, round | Native to Mexico | 100,000-140,000 |
Piment d’Espelette | Mild, smoky | Small, elongated | Native to France | 1,000-4,000 |
Pimento | Mild, sweet | Large, heart-shaped | Developed in the US | 0-500 |
Piri Piri | Very hot, fruity | Small, wrinkled | Native to Africa | 50,000-175,000 |
Poblano | Mild to medium heat | Large, dark green | Native to Mexico | 1,000-2,000 |
Poblano Ancho | Mild, smoky | Large, wrinkled | Native to Mexico | 1,000-2,000 |
Red Savina | Extremely hot, fruity | Small, wrinkled | Developed in the US | 350,000-580,000 |
Scotch Bonnet Orange | Very hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Scotch Bonnet Red | Very hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Scotch Bonnet Yellow | Very hot, fruity | Small, wrinkled | Native to the Caribbean | 100,000-350,000 |
Serrano Tampiqueno | Hot, crisp | Small, elongated | Native to Mexico | 10,000-23,000 |
Seven Pot Brain Strain | Extremely hot, fruity | Small, wrinkled | Native to Trinidad | 800,000-1,350,000 |
Takanotsume | Hot, fruity | Small, wrinkled | Native to Japan | 50,000-100,000 |
Thai Hot | Very hot, fruity | Small, slender | Native to Thailand | 50,000-100,000 |
Tobago Seasoning | Mild, sweet | Medium-sized, red | Native to Trinidad | 500-1,500 |
Trinidad Congo Black | Very hot, fruity | Medium-sized, black | Native to Trinidad | 200,000-300,000 |
Trinidad Perfume | Mild, aromatic | Small, wrinkled | Native to Trinidad | 0-500 |
Trinidad Scorpion | Extremely hot, fruity | Small, wrinkled | Native to Trinidad | 1,200,000-2,009,231 |
Trinidad Scorpion Butch T | Extremely hot, fruity | Small, wrinkled | Native to Trinidad | 800,000-1,463,700 |
Trinidad Scorpion Moruga Red | Extremely hot, fruity | Small, wrinkled | Native to Trinidad | 1,200,000-2,009,231 |
Trinidad Scorpion Yellow | Extremely hot, fruity | Small, wrinkled | Native to Trinidad | 1,200,000-2,009,231 |
Trinidad Seasoning | Mild, sweet | Medium-sized, red | Native to Trinidad | 500-1,500 |
Peppers are an integral part of global cuisine, providing both heat and flavor to countless dishes. From the mild and fruity Aji Panca to the scorching heat of the Trinidad Scorpion, the peppers showcased in this table offer a range of options for spice enthusiasts and food lovers alike. Whether you’re looking to add a subtle kick to your salsa or test your taste buds with a tongue-tingling challenge, exploring the diverse world of peppers opens up a world of culinary possibilities. So go ahead, experiment with different pepper varieties, and elevate your dishes with the perfect balance of heat and flavor.