These peppers are shaped like jelly beans and mature from green to white. They are a bright orange-red and have a lovely sweet, smoky flavor along with their bright heat. The fruits of this chile start out yellow-green and ripen to red, with a narrow crescent-shape and somewhat thick flesh. The chiles grow pointing upwards. 30,000 – 50,000 Scoville Units. The 7 Pot Jonah is a larger plant that produces larger and rounder Trinidad 7 Pot strain pods, with a fruitier flavor than the standard 7 Pot and slightly higher heat. 2,500 – 10,000 Scoville Units. 900,000 – 1,120,000 Scoville Units. 1,500 – 4,000 Scoville Units. These long (4-6 inches), thin-walled, skinny peppers are similar in appearance to the cayenne. The name is Tagalog, an Austronesian language spoken as a first language by a quarter of the population of the Philippines, and literally translates to “wild chile.”. The Hot Paper Lantern is a habanero type. 1,177 Scoville Units. A guajillo chili is a variety of chili pepper produced by drying the Mirasol Chili, and which is widely used in the cuisine of Mexico. Drying chiles is more than just a way to preserve their flavor to use after the growing season is over. Long 8-inch tapered, bull-horn shaped, red peppers are sweet and mature from glossy green to either red, orange, or yellow. Aci Sivri (or Aci Sivri Biber) is an old Turkish hot pepper variety. A mild long, green chili pepper that can grow around 10″ in length, a great choice for making chili rellenos. Chilaca peppers are a mild, rich-flavored peppers that, when dried, are known as a Pasilla pepper. Dried chiles are sometimes soaked in hot water to reconstitute and then chopped or puréed, often in sauces or added to stews, while other times they are toasted and ground into a powder and added to dishes. The color may vary dependent upon the region it is grown. They are sold dried but chipotles are more commonly available in cans packed in a vinegary tomato sauce called adobo. The Rezha Macedonian is a very unique heirloom pepper, having prominent tan lines all across the flesh called ‘corking’. 100 – 2500 Scoville Units. There are at least 79 separate varieties of chili that have appeared from three species in Thailand. The Jalapeño is the world’s most popular chili pepper. It is rather small in size, cone-shaped, measuring about two inches in length and up to an inch in width at maturity. Numex Twilight an ornamental chili pepper developed at New Mexico State University. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. The Chile de árbol, Spanish for tree chili, is a small and potent Mexican chili pepper which is also known as bird’s beak chile and rat’s tail chile. It matures from green and yellow to a dark red burgundy color, with a berry like, fruity flavor. Therefore, they tend to cost more than other types of chile peppers. 100 – 1000 Scoville Units. Well not officially. It is a cross between the ‘Rio Grande 21’, the ‘New Mexico 6-4’ and a Bulgarian paprika. Mexican mulato chiles are part of the famous “trilogy” used in mole as well as other Mexican sauces and stews. 5,000 – 15,000 Scoville Units. The 2″ fruits ripen from an emerald green to a gorgeous chocolate brown. The main difference is that Moritas are smoked for less time, which leaves them softer and retains their slightly fruity flavor. Similar to jalapeno peppers, but a bit spicer, and sweeter. 2,500 – 10,000 Scoville Units. Merkén is made of Cacho de Cabra chile peppers. From Suriname, a country on the northeastern coast of South America, it is used in almost all facets of Surinamese cuisine. This tall plant has a vine like habit and produces good yields of 1 – 2 inch wide starfish-shaped peppers. Moderately hot with thick walls which makes them ideal for pickling and stuffing. 800,000 – 1,000,000 Scoville Units. They are very richly flavored. The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste. 85,000 – 115,000 Scoville Units. There has never been any official testing of this pepper. The word “rezha” in Macedonian means “engraved.” Another local name, Vezeni Piperki, means “embroidered”. It is commonly grown in Syria and Turkey, and is usually dried and crushed. 2,500 – 3,000 Scoville Units. It was briefly the “World’s Hottest Chilli” in 2011 according to the Guinness World Records. They can be very hot, so the heat-phobic should beware. 50,000 – 100,000 Scoville Units. In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records, but no longer holds that title. There are lots of ways to use these dried chiles, such as in enchilada sauce, for example. From Peru, this is a beautiful ornamental and edible Aji, with 2.5″ peppers that ripen from yellow to purple, to orange and finally to red, with various shades along the way. The popular Cholula brand hot sauce lists pequin peppers and arbol peppers among its ingredients. Red, ripening to black, hot pepper growing to about 4″ long. 1,463,700 Scoville Units. 6,000 – 20,000 Scoville Units. 2,500 to 8,000 Scoville Heat Units (SHU) Fresno. The Barker’s Hot is an extra-hot chile, the hottest of the Anaheim/New Mexico variety, and it has great flavor. The peppers are usually red or yellow, though a very rare orange variant exists. 10,000 – 25,000 Scoville Units. The bell pepper is the only member of the genus Capsicum that does not produce capsaicin. The chiles and the sauce are quite spicy, with tons of layers of flavor. Then you gotta get my. 100,000 – 350,000 Scoville Units. Pequín chiles are also known as chiles pequeños, or "little chiles," for good reason—they are quite tiny, just about half an inch long. The skin of the pepper is extremely thin and wrinkled. 30,000 – 50,000 Scoville Units. When a poblano chile is dried, it either becomes an ancho chile, which is a bit red in color, or a mulato, which is almost black. It’s not worth smoking and drying a green pepper, they just hold a different place in the pepper economy. 1,382,118 Scoville Units. The peppers color from yellow to orange and to red in the end, but are typically eaten in the yellow stage. Typically sold dried, the Tabiche pepper originated in India and is now grown worldwide. 30,000 – 60,000 Scoville Units. The conical, blunt fruits ripen from a pale yellow to a bright orange or fiery red, with a slightly sweet taste and fairly mild heat. Chipotles are ripe, red, dried, and smoked jalapeño peppers that have become a bit sweet and very hot, with plenty of smoky flavors. Spherical in shape, the unripe rocotillos are green or yellow, but the color at maturity varies. From Peru, The Aji Charapita chilli is bushy plant, which produces hundreds of hot small round Tepin-like peppers. Its distinctive citrus flavor and the bright yellow color of the ripe pods immediately bring to mind the crisp aromas of lemons and limes. 5,000 – 30,000 Scoville Units. Chiles de Arbol add a big boost of heat to soups, stews, and sauces. Common colors are red, orange or brown. He began crossing the Naga Morich and Trinidad 7 Pot seeds around 2005. The Naga Viper was created in England by chilli farmer Gerald Fowler. © CayenneDiane.com unless otherwise cited. 100,000–350,000 Scoville Units. The Bishop’s Crown is a pepper named for its distinct three-sided shape resembling a Bishop’s Crown. 2,500 – 10,000 Scoville Units. The classic Chipotle Meco is grayish-tan and quite stiff. The puya is popular in Mexican cooking and its origin dates back to early Central America. 1,500 – 15,000 Scoville Units. 10,000 Scoville Units. Chipotles are ripe, red, dried, and smoked jalapeño peppers that have become a bit sweet and very hot, with plenty of smoky flavors. Unique, black-colored fruits that are the shape of a Jalapeño. 1,200,000 – 2,000,000 Scoville Units. 40,000 – 75,000 Scoville Units. 0 – 1000 Scoville Units. The classic Chipotle Meco is grayish-tan and quite stiff. 35,000 – 40,000 Scoville Units. Propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory, the Trinidad Scorpion ‘Butch T’ variety pepper was formerly ranked as the hottest pepper in the world. 150,000 – 325,000 Scoville Units. Long tapered fruits have a sweet red flesh, up to 8 inches long. 2,480,000 Scoville Units? 70,000 Scoville Units. 5,000 – 30,000 Scoville Units. Introduced by New Mexico State University in 1956, Sandia plants bear heavy yields of green peppers that ripen to red. Similar in appearance to the original cayenne, this variety is twice as hot. Aji Panca is the second most common aji variety in Peru and frequently used in the Peruvian cuisine. Wrinkled fruits average 8 inches with medium-thick walls. 125,000 – 325,000 Scoville Units. 50,000 – 100,000 Scoville Units. It is one of the most popular peppers used in Turkish cuisine. 30,000 – 50,000 Scoville Units. The New Mexico 6-4 Heritage chile pepper was developed around 1998 from a seed bank of the original New Mexico 6-4.