Find a pepper
Find a pepper by heat, flavor, and origin.
Combine any of the three filters below to narrow to peppers that fit what you're cooking, growing, or sourcing. Each result links to a full pepper guide.
32 peppers — all peppers
Jalapeño
Grassy, bright, and mildly vegetal with a clean, manageable heat.
Serrano
Bright, crisp, and grassy with a sharper heat than jalapeño.
Cayenne
Dry, earthy heat with minimal fruit — the backbone of powdered chili and hot sauce.
Habanero
Intensely fruity and floral with a fast, aggressive heat that builds quickly.
Scotch Bonnet
Sweet, fruity, and floral with a deep Caribbean heat that's rounder than habanero.
Ghost Pepper
Smoky, earthy fruit with a building heat that escalates for several minutes.
Carolina Reaper
Fruity, sweet entry followed by the most intense sustained heat of any widely available pepper.
Thai Bird's Eye
Sharp, bright heat with a clean finish and very little fruit character.
Piri Piri
Citrusy, bright heat with a slight sweetness and a lingering warm finish.
Calabrian Chili
Rich, oily, slightly smoky heat with a fruity depth that's unique among European peppers.
Chipotle
Deep, woody smoke with a moderate heat and a dried fruit complexity.
Hatch Green Chile
Earthy, roasted sweetness with a gentle, lingering warmth and a hint of smokiness.
Trinidad Moruga Scorpion
Fruity sweetness that vanishes instantly as one of the most sustained, intense heats in existence takes over.
Ají Amarillo
Uniquely tropical and fruity — passion fruit and mango notes — with a clean, vibrant heat.
Gochugaru
Smoky, sweet, and mildly fruity with a gentle warmth — the defining flavor of Korean cuisine.
Pepper X
Earthy, slightly tropical first note that vanishes into the most intense sustained heat of any verified pepper.
7 Pot Primo
Sweet, slightly fruity entry that gives way to extreme sustained heat with a distinctive smoky finish.
7 Pot Douglah
Earthy, smoky, slightly sweet — among the most complex flavors in the superhot tier.
Naga Viper
Fruity, slightly sweet entry that yields rapidly to intense, near-immediate heat with little build-up.
Komodo Dragon
Mild, almost sweet first impression that escalates into one of the most delayed and sustained heat profiles in the pepper world.
Fatalii
Intensely fruity — citrus, apricot, mango, and tropical floral notes — with a clean, sharp heat.
Poblano
Rich, earthy, slightly fruity heat — closer to a vegetable than a chile when fresh.
Anaheim
Sweet, mildly vegetal, with a gentle warmth that lingers rather than punches.
Ancho
Dried fruit and chocolate — raisin, prune, slight smoke, with a gentle warmth.
Guajillo
Berry-like, tangy, slightly fruity heat with a hint of green tea and pine.
Pasilla
Earthy, slightly bitter, with hints of dried herbs and dark berries — the deepest-tasting of the dried Mexican chile trinity.
Fresno
Bright, slightly fruity, with a clean medium heat — like a red jalapeño with more fruit and less vegetal character.
Aleppo Pepper
Sun-dried tomato, raisin, dried-fruit smoke, and a slow-building moderate heat.
Shishito
Vegetal, slightly sweet, and bright — with an unpredictable ~1-in-10 chance of significantly more heat.
Padrón
Vegetal and slightly fruity, with a mild grass-and-green-pepper character — and the well-known one-in-ten chance of meaningful heat.
Chile de Árbol
Clean, sharp heat with a slightly grassy, nutty backbone — direct and uncomplicated.
Banana Pepper
Tangy, slightly sweet, mild with almost no perceptible heat — closer to a sweet pepper than a chile.