Recommended Chili Varieties for Your Spice Rack
Chili peppers are not just a staple in cuisines around the world; they are also an exciting group of plants for gardeners and cooks alike. With a range of flavors, heat levels, and uses, there’s a chili pepper variety to suit every taste. Whether you’re a fan of fiery heat or prefer a milder taste, there’s a chili variety out there for you. Here’s a look at some of the most recommended chili varieties to consider for your spice rack or garden.
1. Bell Peppers (Capsicum annuum)
Heat Level: None (0 Scoville Heat Units)
We’re starting with the mildest of the bunch—the bell pepper. Despite having no heat, bell peppers are classified as chili peppers and come in green, red, yellow, and orange varieties. They are known for their sweet, crisp flesh and are commonly used in salads, stir-fries, and stuffed pepper recipes.
2. Poblano (Capsicum annuum)
Heat Level: Mild (1,000–1,500 SHU)
The poblano is a rich and flavorful Mexican chili pepper that’s ideal for those who enjoy a touch of heat without going overboard. When dried, it’s known as ancho chili, widely used in mole sauces. Poblanos are perfect for roasting and stuffing, given their mild heat and full-bodied flavor.
3. Jalapeño (Capsicum annuum)
Heat Level: Mild to Moderate (2,500–8,000 SHU)
A popular choice for many dishes, jalapeños are what many people think of when they think of spicy peppers. They’re great for adding a bit of heat to salsas, pickles, and nachos. Red or green, they can be used fresh, smoked (known as chipotles), or pickled.
4. Serrano (Capsicum annuum)
Heat Level: Medium (10,000–23,000 SHU)
Serranos are similar to jalapeños but pack more heat. They’re commonly used in Mexican cooking and are great for anyone who wants a bit of spiciness without it being overwhelming. They’re often used raw in salsas and guacamole.
5. Cayenne (Capsicum annuum)
Heat Level: Medium to Hot (30,000–50,000 SHU)
The cayenne is a long, thin chili pepper that is a staple in Cajun cuisine. It’s also dried and ground to make cayenne pepper, a common ingredient in spice blends and hot sauces. The flavor is tangy and pungent, with a lasting heat.
6. Thai Bird’s Eye (Capsicum annuum)
Heat Level: Very Hot (50,000–100,000 SHU)
These tiny peppers pack an intense heat and are common in Southeast Asian cuisine. Despite their size, they bring a powerful punch to curries, noodle dishes, and stir-fries. They can be used fresh or dried.
7. Habanero (Capsicum chinense)
Heat Level: Very Hot (100,000–350,000 SHU)
With a fruity, floral flavor, habaneros are among the hotter chili peppers commonly available. They’re utilized in Caribbean cuisine and are essential for making jerk seasoning and hot sauces.
8. Ghost Pepper (Bhut Jolokia, Capsicum chinense)
Heat Level: Extreme (855,000–1,041,427 SHU)
Originally from India, the ghost pepper once held the title of the world’s hottest chili. Although it has since been surpassed in heat, it remains an infamous variety for chili enthusiasts. It’s best used with caution and in small amounts.
9. Carolina Reaper (Capsicum chinense)
Heat Level: Extreme (1,400,000–2,200,000 SHU)
The Carolina Reaper is currently recognized as the hottest chili pepper in the world by the Guinness World Records. It has a sweet and fruity flavor, which comes with an explosively hot follow-up. This pepper is only recommended for the bravest of spice lovers and should be handled with care.
Remember, when handling hot chili peppers, it’s essential to wear gloves and avoid touching your face, especially your eyes. The oils can cause severe irritation. When cooking, adding a little at a time is key, as you can always increase the heat but can’t easily take it away.
Whether adding a hint of heat to your cooking or spicing things up significantly, there’s a chili variety for every palate. These recommended chili varieties can offer a world of flavor and spice to both your garden and your cuisine. Enjoy the heat responsibly!