Chili Pepper Varietal Guide

Mixed Chili Peppers

Chili peppers are native to South and Central America. They are members of the Solanaceae or nightshade family—relatives of tomatoes, potatoes, and eggplants. Chili peppers belong to the genus Capsicum. Recently, chili peppers have become increasingly popular with their attractive appearance, flavor, and signature heat.

Not all chili peppers are hot, but many are. Pepper hotness is commonly expressed in Scoville Heat Units (SHU). One end of the spectrum are mild peppers, like the bell pepper with SHU score of 0. Peppers with SHU scores above 500,000 are designated to be superhot, like the ghost pepper with SHU score of a million! Heat up your offerings and talk to your Account Manager about all the chili peppers we have available!



Gypsy Pepper

  • Measures at 0 Scoville Heat Units
  • Flavor is similar to a bell pepper– sweet with no heat
  • Thin flesh
  • Ranges in color from orange to red—deepening in hue as they age and ripen
  • Appearance is like a cross between a bell pepper and a jalapeno pepper– a wide cavity and lobes like a bell, but also has tapered ends like a jalapeno
  • Great for fresh eating!


Jimmy Nardello

Jimmy Nardello Pepper

  • Ranges from 0-100 Scoville Heat Units
  • Flavor is sweet with very little to no heat
  • Color ranges from green and ripens to a rich red
  • Great for drying–flavor becomes smoky and savory



Shishito Pepper

  • Ranges from 100-1,000 Scoville Heat Units
  • Their name stems from shishi, the Japanese word for lion. Shishito peppers have a creased tip that some believe resembles the head of a lion!
  • Green Shishitos are young pods that are harvested early, and if left to fully mature on the plant, they would turn bright red
  • Flavor is slightly sweet pepper with a mild heat
  • When cooked, Shishitos develop savory, smoky nuances



Padron Pepper

  • Ranges from 500- 2,500 Scoville Heat Units
  • Each pepper is unique though similar in shape and size with curved and grooved furrows along their skin
  • Young peppers are crisp and bright green with a flavor that is savory, grassy, and peppery
  • Heat factor is a game of roulette–it’s common to find a fiery pepper in the mix (roughly one in 10)
  • Peppers deepen in color as they mature, eventually turning fire engine red and intensify dramatically in their heat level
  • Amazing as a finger food! Most traditionally pan-fried in hot olive oil until the skin blisters, finished with sea salt and lemon juice and served stem-on.


Poblano ?

Poblano Pepper

  • Ranges from 1,000- 1,500 Scoville Heat Units
  • Elongated, heart shaped, and have a curved pod that is glossy and deep green in color
  • Thick flesh contains a cotton-textured membrane laden with small white seeds
  • Flavor is spicy, earthy, rich and slightly acidic when consumed raw
  • Cooking the pepper brings out more smoky and savory undertones
  • Heat level is similar to the Anaheim pepper


Anaheim ?

Green Anaheim Pepper        Red Anaheim Pepper


  • Ranges from 500- 2,500 Scoville Heat Units
  • Smooth, with semi-thick flesh
  • Bright green exterior becomes a deep red when ripe
  • Conical shape, medium-sized, and are tapered towards the end
  • When raw, they have a crunchy consistency with a bright, slightly fruity, and peppery taste with a moderate spice level
  • Flavor has fairly mild heat


Jalapeno ??

Jalapeno Pepper

  • Ranges from 2,500- 5,000 Scoville Heat Units
  • Medium-thick flesh with a bright green color
  • 2-3.5 inches long average
  • Flavor is bright with a medium level of heat
  • Perfect for raw or cooked applications- roasted jalapenos taste richer, slightly smoky, earthy with good heat


Red Fresno ??

Red Fresno Chili Pepper

  • Ranges from 2,500- 10,000 Scoville Heat Units
  • Semi-thin skin is smooth, firm, and waxy with a glossy sheen, ripening from green to bright red when mature
  • Flavor is earthy and fruity flavor with a moderate to hot level of heat
  • When cooked, Red Fresnos develop a smokey, sweet flavor


Habanero ???

Habanero Pepper

  • Ranges from 100,000-350,000 Scoville Heat Units
  • Skin is waxy, glossy, and smooth, ripening from green to bright orange when mature
  • Flavor is sweet, fruity with intense and pungent heat


Carolina Reaper ????

Carolina Reaper

  • Averages around 2,000,000 Scoville Heat Units
  • One of the hottest peppers in the world!
  • Oblong shape with a signature “scorpion’s tail” or defined point on the non-stem end
  • Pods are deeply wrinkled, creased, and twisted into gnarled shapes and the skin matures from green to bright red with a blistered, glossy appearance
  • Flavor is sweet, and fruity with hints of cinnamon and chocolate, followed by a very intense heat that continues to build and lingers in the throat


Related Articles