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.
19 peppers — sweet
Clear filtersScotch Bonnet
Sweet, fruity, and floral with a deep Caribbean heat that's rounder than habanero.
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.
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.
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.
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.