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.
15 peppers — smoky
Clear filtersCayenne
Dry, earthy heat with minimal fruit — the backbone of powdered chili and hot sauce.
Ghost Pepper
Smoky, earthy fruit with a building heat that escalates for several minutes.
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.
Gochugaru
Smoky, sweet, and mildly fruity with a gentle warmth — the defining flavor of Korean cuisine.
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.
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.
Chile de Árbol
Clean, sharp heat with a slightly grassy, nutty backbone — direct and uncomplicated.