This is a list of Capsicum cultivars belonging to the five major species of cultivated peppers (genus Capsicum ): C. annuum , C. chinense , C. baccatum , C. frutescens , and C. pubescens . Due to the large and changing number of cultivars, and the variation of cultivar namings in different regions, this list only gives a few examples of the estimated 5000 pepper varieties that exist.
There are perhaps fifty thousand Capsicum cultivars grown worldwide. [1] The USDA-ARS GRIN seed collection contains 6,200 Capsicum accessions alone, including 4,000 Capsicum annuum accessions. The other Capsicum species in the USDA germplasm repository include: C. chinense, C. baccatum, C. frutescens, C. pubescens, C. cardenasii, C. chacoense, C. flexuosum, C. eximium, C. rhomboideum, C. galapagoense, and C. tovarii. [2]
There are five major species of cultivated Capsicum , C. annuum, C. chinense, C. baccatum, C. frutescens, C. pubescens , and within those species are several "taxonomic varieties". Because of the ability of many of species to cross and generate inter-specific hybrids, albeit with low success, there are also what is referred to as "complexes" within the genus Capsicum of closely related and sexually compatible species. [3] This includes the Capsicum annuum complex, which consists of C. annuum, C. frutescens, and C. chinense.[ citation needed ]
Major species and their taxonomic varieties: [4]
The species and varieties include many economically important cultivars with a variety of different shapes, colors, and flavors that are grown for different purposes, such as spices, vegetables, and herbal medicines. Some confusion has resulted from the legal term "plant variety", which is used interchangeably with "cultivar" (not with "taxonomic variety"). The terminology around a cultivar also includes terms such as heirloom, open-pollinated, self-pollinating, and hybrid. [9]
Heirloom varieties are typically those that have been selected and grown historically with seeds saved every year, and are still maintained today in similar fashion, such as the blocky-type California Wonder. Open-pollinated varieties are those that are maintained without strict barriers to prevent outcrossing and then seed is collected at and stored from each harvest such as the lamuyo-type Marconi Yellow. While open-pollinated varieties are typically true-to-type, there may be occasional outcrossing to other Capsicum varieties that may introduce some heterogeneity. Self-pollinated varieties are similar to open-pollinated varieties in that they are true-to-type and seed is collected at and stored from each harvest, but measures are taken to minimize outcrossing. This may involve placing a barrier such as a mesh bag or cage over the plant to prevent pollinators from reaching flowers, ensuring that the plant has "selfed". This is how much seed intended for home-garden use is produced, like the cultivar Early Jalapeño. These three types of cultivar seed production are all similar in that only one parent is used and the seed are produced generally through self-pollination.
Hybrid varieties take advantage of a phenomenon called heterosis or hybrid vigor, which occurs in pepper. To generate a hybrid variety, two self-pollinated varieties are intentionally crossed, and all seed from this cross are collected. The new hybrid variety typically is more vigorous than either of the two parents contributing to traits such as higher yield. [9] Inter-specific crossing may result in a hybrid of diminished fertility due to specific genetic incompatibilities. In some cases, this may be overcome by deliberately selecting which of the two parents is to be the female parent in the cross. [10] Hybrid seed if saved will not produce a homogeneous set of plants the next generation, meaning that the two parents will need to be crossed again to generate more hybrid seed. This method is used to produce hybrid Capsicum cultivars such as the blocky types Double-Up and Orange Blaze. Much of the commercial pepper production uses hybrid varieties for their improved traits.
Capsicum annuum, native from southern North America through Central America to South America, has been cultivated by Indigenous peoples of the Americas for thousands of years, and globally for over 400 years. [11] Its fruit forms are varied, from large to small, sweet to sour, and very hot/pungent to bland. Despite being a single species, C. annuum has many forms, with a variety of names, even in the same language. Official names aside, in American English, any variety lacking heat is colloquially known as a sweet pepper, and those sweet peppers that have a blocky shape are referred to as bell peppers. A variety that produces capsaicin is colloquially known as a hot pepper or chili pepper. In British English, the sweet varieties are called "peppers" [12] and the hot varieties "chillies", [13] whereas in Australian English and Indian English, the name "capsicum" is commonly used for bell peppers exclusively and "chilli" is often used to encompass the hotter varieties.
The plant is a tender perennial subshrub, with a densely branched stem. The plant reaches 0.5–1.5 m (20–59 in). Single white flowers develop into the fruit, which is typically green when unripe, but may lack chlorophyll causing a white color. Ripening fruits usually change to red, although some varieties may ripen to yellow, orange, peach, brown, or purple. The species are grown in temperate climates as an annual, but they are especially productive in warm and dry climates. [14]
| Image | Name | Type | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|---|
 | Aleppo | Syria and Turkey | 15,000 SHU | Grown in Syria and Turkey and used, in coarsely ground, dried form, as a spice that is also called aleppo pepper | ||
 | Anaheim [15] | Anaheim | United States | 500–2,500 SHU | 15 cm (5.9 in) | A mild variety of New Mexico chile. It was later brought to California from New Mexico by Emilio Ortega in the 1900s. Often it is used for chile relleno . When mature, it takes on a red color and is referred to as a colorado. |
 | Baklouti | Tunisia | 1,000–5,000 SHU | Grown in North Africa. Used in Harissa. | ||
 | Banana | Waxy | 0–500 SHU | 15 cm (5.9 in) | Often it is pickled and used as an ingredient in sandwiches; its piquancy is not very hot. Its shape and color resemble a banana. | |
 | Bird's Eye | Small hot | Southeast Asia | 50,000–100,000 [16] SHU | 4 cm (1.6 in) | A Southeast Asian cultivar known by many local names, but generally it is called Thai chili in the United States. It has thin fruit with a pointed tip. |
 | Black Heart | Ornamental/ Culinary | Austria | 5,000–20,000 SHU | 2–3 cm (≈ 0.8-1.2 in) | Plants can grow up to 1.2 m (47 in), the flowers are purple. Young leaves show purple veins, which may turn dark green later on. The heart-shaped fruits mature from black to red. |
 | Black Hungarian [17] | Ornamental/ Culinary | Hungary | 5,000–10,000 SHU | 5–7 cm (≈ 2–3 in) | Grows in a conical shape with a slight curve near the tip. Starting from green, they ripen first to a slightly shiny deep purple to black which is only skin deep; when sliced open, the thick flesh of the interior is green. As it continues to ripen, it morphs to red. |
 | Cascabel | Mexico | 3,000 SHU | 2.5 cm (1 in) | The small, round fruit are usually dried, and have a distinct, nutty flavor. The name, Spanish for "rattle" or "jingle bell", derives from the rattling noise made by the seeds inside the dried pod. | |
 | Cayenne (Red) [18] | Cayenne | French Guiana | 30,000–50,000 SHU | 13 cm (5 in) | This long, thin fruit was transported by the Portuguese to China and India, where it is used widely. Often it is dried and ground into powder. |
 | Cherry | Pimiento | 100-500 SHU | 2.5 cm (1 in) | Named for the fruit it resembles, this cultivar's fruit is small, red, and round. It is typically used fresh, or pickled and jarred, and is often used to stuff green olives. It is also called pimento. | |
 | Cheongyang | long, hot | Korea | 10,000 SHU | A medium-sized chilli cultivar, named after Cheongsong and Yeongyang Counties when developed by Dr Yoo Il-Woong(유일웅), by hybridizing local Jejudo chilli with Bird's eye chilli. | |
 | Chilaca | Pasilla | Mexico | 1,000–2,000 SHU | 15 cm (5.9 in) | Popular in Mexican cuisine, it is almost always encountered dried; in this state, it is referred to as a pasilla. The pasilla has a dark brown color and a smoky flavor. |
 | Chiltepin [18] | Chiltepin | Mexico | 50,000–100,000 SHU | 0.5 cm (0.20 in) | This small, hot fruit is often eaten by birds. The plant is thought to be the ancestor of the cultivated C. annuum peppers. Evidence indicates it has been consumed by humans as far back as 7,500 BC. [19] |
| Chimayó | United States | 4,000–6,000 SHU | ||||
 | Cubanelle | 1–1,000 SHU | 13 cm (5 in) | Medium in thickness, the tapered fruit is green when unripe, but turns red when mature. Often it is fried in Italian cooking. | ||
 | Dangjo [20] | Korea | Light green or bright yellow chili peppers with mild heat. | |||
 | De Árbol [18] | Mexico | 15,000–30,000 SHU | 8 cm (3.1 in) | This slender-fruited cultivar is grown primarily in Mexico, its name is Spanish for "from a tree". | |
 | Facing Heaven | Pimiento | China | 30,000-50,000SHU | ||
 | Fish | 5,000–30,000 SHU | ||||
 | Fresno | Fresno | United States | 2,500–10,000 SHU | 9 cm (3.5 in) | Similar to the jalapeño, but with thinner walls, it is generally used ripe, and has a higher vitamin content. Frequently it is used in ceviche, and is one of the most frequently used chilis in salsa. |
 | Friggitelli (Peperoncini) | Waxy | Italy | 100–500 SHU | 8 cm (3.1 in) | Sweet-tasting and mild, used extensively in Italian and Greek cuisine, very frequently pickled. |
 | Guntur chilli | Andhra Pradesh, Telangana, South India | 30,000–350,000 SHU | It is well known as a commercial crop used as a condiment, culinary supplement, or vegetable. | ||
 | Hungarian Wax | Waxy | 2,500–8,000 SHU | This wide, medium-hot variety is used in Hungarian cuisine, frequently pickled. Also it is commonly dried, ground, and presented as "paprika". | ||
 | Italian Sweet | Long, sweet | Italy | Used in Spanish cuisine | ||
 | Jalapeño | Jalapeño | Mexico | 2,500–8,000 SHU | 9 cm (3.5 in) | Very popular, especially in the United States, it is often pickled or canned. A smoke-dried ripe jalapeño is referred to as a chipotle . |
| Jwala chili (finger hot pepper [21] ) | India | 20,000-30,000 SHU [22] | Grown in Kheda and Mehsana districts of Gujarat and frequently used in Indian home cooking. [23] [24] [21] | |||
 | Korean chili | Korea | 1,500 SHU | 7.6–10.2 cm (3–4 in) | Also known as "Korean Dark Green", "Korean Long Green", "Korean Red" or "Korean Hot" | |
 | Medusa | Ornamental | It is a sweet, ornamental chili pepper which grows upright and has brightly colored fruit. | |||
 | Mirasol | Mexico | 2,000–5,000 [25] SHU | The dried form of the Mirasol chili is called guajillo, [26] and is used to make a red sauce used for tamales. | ||
 | NuMex peppers | Ornamental | United States | The Chile Pepper Institute at New Mexico State University has developed a number of unusual chile cultivars. [27] NuMex Twilight peppers pictured. | ||
 | Peter Pepper | Ornamental | United States and Mexico | 5,000–30,000 SHU | 8–10 cm (3.1–3.9 in) | Rare, heirloom-type hot pepper cultivated for its unique shape. |
 | Peperoncino | Cayenne | Italy | 15,000–30,000 SHU | Generic Italian name for hot chili peppers, specifically the cultivars of the species Capsicum annuum and Capsicum frutescens. | |
 | Peperone crusco | Sweet | Italy | 0 SHU | Italian name for crispy pepper, a dry and sweet variety of capsicum annuum typical of the Basilicata region. | |
 | Pequin | Small Hot | Mexico | 100,000–140,000 SHU | Also spelled piquín | |
 | Piment d'Espelette [18] | Pimiento | Basque Country (French part) | 1,500 - 2,500 SHU | Fresh fruits, plants and seeds are known as "Gorria", dried fruits are called "Piment d'Espelette". "Gorria" is the Basque word for "red". Grown in Espelette since ca. 1650. | |
 | Padrón | Pimiento | Spain | 500–5,000 SHU | 3.5–6 cm (1.4–2.4 in) | Sometimes also called pimientos de Herbón, from the Spanish region of Galicia. Most are mild and very tasty, though about 1 out of 10 may be quite hot. |
 | Poblano [18] | Poblano | Mexico | 1,000–2,000 SHU | 13 cm (5.1 in) | The large, heart-shaped, dark green fruit is extremely popular in Mexico, often to make chile relleno . When harvested early and dried, it is referred to as an ancho, When fully mature and dried, it is referred to as a mulato. |
| | Prik Kee Nu | Small Hot | Thailand | 50,000–100,000 SHU | 3 cm (1.2 in) | One of many cultivars called Thai pepper, it has very short fruit, and is very hot. [7] Thai : พริกขี้หนู, RTGS: phrik khi nu, IPA: [pʰríkkʰîːnǔː] , literal: Mouse/rat dropping chili. |
| Puya | Mexico | 5,000 SHU [28] | Capsicum annuum L., [29] hot, medium-size, green to red, and tapered [30] Also known as a 'Pulla'. | |||
| Santa Fe Grande [18] | Fresno | The Santa Fe Grande is a very prolific variety used in the Southwestern United States. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24-inch plants. Santa Fe Grande has a slightly sweet taste and is fairly mild in pungency. | ||||
 | Serrano [18] | Serrano | Mexico | 10,000–23,000 SHU | 5 cm (2.0 in) | The thin, tapered fruit turns red when mature. Due to its thin skin, it does not need to be peeled before use. |
| Shishito | Japan | 50-200 SHU | ||||
 | Siling Mahaba | Philippines | 50,000 SHU | A chili pepper grown in the Philippines, and a popular ingredient in Filipino cuisine |
These have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in cooking, each identified by its color.
| Image | Name | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|
 | Bishop's Crown | 10,000–30,000 SHU | 6 cm (2.4 in) | C. baccatum strain from Barbados. Medium hot pods have a unique shape which resembles the hat of a bishop. Sturdy plants, can be grown as perennials. Also known as bishop's hat, orchid, ají flor, monk's hat. | |
 | Aji Limon | 30,000–50,000 SHU | 4 cm (1.6 in) | Very productive C. baccatum variety. Pods are thin walled and have a fruity taste with medium heat. | |
 | Piquante pepper | 1,000–2,000 SHU | 2 cm (0.79 in) | Mild, sweet and tangy flavour, usable in many dishes |
Capsicum chinense or "Chinese capsicum" is a misnomer since all Capsicum species originated in the New World. Nikolaus Joseph von Jacquin (1727–1817), a Dutch botanist, named the species in that way in 1776 because he believed they originated in China. Most of the peppers of this species have a distinctive flavor and are similar in flavor to each other.[ citation needed ]
| Image | Name | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|
 | Adjuma | 100,000–500,000 SHU | Very hot, originally cultivated in Suriname | ||
 | Ají Dulce | 0–500 SHU | It is a type of seasoning pepper. It refers to a specific variety of Capsicum chinense that is related to the habanero but with a much milder flavor. | ||
 | Bhut Jolokia [18] | Northeast India | Up to 1,040,000 SHU | 6 cm (2.4 in) | This cultivar was once confirmed by Guinness World Records to be the hottest pepper. It is an interspecific hybrid, largely C. chinense with some C. frutescens genes. It is also known as naga jolokia and ghost pepper. |
 | Carolina Reaper | United States | 1,569,300–2,200,000 [31] SHU | Extremely hot pepper, was once the Guinness World Records holder for hottest pepper. Developed by Ed Currie | |
 | Datil [18] | 100,000–300,000 SHU | A very hot chili; primarily grown in Florida | ||
 | Fatalii | 125,000–325,000 SHU | 6 cm (2.4 in) | Grown in central and southern Africa, it is very similar in appearance to and often confused with the devil's tongue habanero. | |
 | Habanero [18] | 100,000–350,000 SHU | 5 cm (2.0 in) | Once considered to be the hottest chili pepper, the habanero has been surpassed by other hot varieties, but it is nonetheless hotter than most commonly available cultivars. The habanero has a subtle, fruity flavour and a floral aroma. It is closely related to many other very hot peppers. Disseminated to China over 500 years ago by Spanish and Portuguese explorers, it became so much a part of Chinese cuisine, botanists who found it in China thought it was native to the area and thus named this species Capsicum chinense, based on the habaneros from China. | |
 | Hainan Yellow Lantern | 300,000 SHU | 5 cm × 3 cm (2.0 in × 1.2 in) | Also known as the yellow emperor chili, it grows only in Hainan, China. | |
| Infinity chili | 1,176,182 SHU [note 1] | ||||
 | Madame Jeanette | 100,000–350,000 SHU | Originally cultivated in Suriname | ||
 | Naga Morich | Bangladesh and India | 1,000,000 SHU | ||
 | Naga Viper | England | 1,382,118 SHU [note 1] | ||
 | NuMex peppers | United States | The Chile Pepper Institute at New Mexico State University has developed a number of unusual chile cultivars. [27] NuMex Suave Orange peppers pictured. | ||
| Pepper X | United States | 2,693,000 [33] SHU | Extremely hot pepper. As of August 23, 2023, is recognized by Guinness World Records as the world's hottest pepper. [34] | ||
 | Red Savina | United States | 200,000–580,000 SHU | ||
 | Scotch Bonnet | 150,000–325,000 SHU | 5 cm (2.0 in) | Named because of its resemblance to a Tam o' shanter, this fruit is closely related to the habanero and is similarly hot. Due to its heat and distinct flavour, it is often used in Caribbean cuisine. | |
 | Trinidad moruga scorpion [35] | Up to 2,000,000 SHU | Former World-record holder for hottest chili as of 2012. | ||
 | Trinidad Scorpion 'Butch T' | Up to 1,400,000 SHU | Former world-record hottest chili. |
Sometimes considered to be the same species as C. annuum
| Image | Name | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|
 | Kambuzi | Malawi | 50,000–175,000 SHU | Kambuzi is a small, round chili pepper cultivar that is found in central region of Malawi, a landlocked country in southeast Africa. | |
 | Labuyo (Filipino birdseye) | Philippines | 80,000–100,000 SHU | 0.51 to 1.78 cm (0.2 to 0.7 in) | A small, cone-shaped cultivar grown in the Philippines. |
 | Peri-peri (African Birdseye) | Southern Africa, Central Africa, and West Africa | 50,000–175,000 SHU | 1.9 to 3.2 cm (0.75 to 1.25 in) | Also known as piri piri, it is common in Portugal and former Portuguese colonies in southern Africa |
 | Malagueta | The Caribbean | 60,000–100,000 SHU | 4.8 cm (1.9 in) | A small, tapered chili widely used in the Caribbean, Brazil, and Portugal |
 | Tabasco | Mexico | 30,000–50,000 SHU | 4 cm (1.6 in) | Used in Tabasco sauce. The fruit is only used when it is a particular red color measured with "le petit bâton rouge". [36] |
| Xiao mi la pepper | China | 75,000 SHU | The name xiao mi la literally translates to little rice chili in English. Xiao mi la is one of the three most commonly used peppers in Chinese cuisine. |
Capsicum pubescens is among the oldest of domesticated peppers, and was grown as long as 5,000 years ago.[ citation needed ] It is probably related to undomesticated plants that still grow in South America (C. cardenasii, C. eximium, and others).
| Image | Name | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|
| Canário | Peru | 30,000–50,000 SHU | 6.5 cm (2.6 in) | Canário is a medium hot C. pubescens variety. Thick walled pods are dark yellow when fully ripe and have the size of a small apple. This South American strain thrives well under cool growing conditions and can be grown as a perennial. | |
 | Rocoto | Peru, Bolivia | 30,000–100,000 [37] SHU | Also known as a Manzano or Locoto pepper, [38] there are many Rocoto varieties. "Manzano" is the Spanish word for "apple", and describes the fruits' shape. Note the black seeds. |
Chili peppers, also spelled chile or chilli, are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level.
Malagueta pepper, a variety of Capsicum frutescens, is a type of chili pepper widely used in the Portuguese-speaking world and the Caribbean. It got its name from the unrelated melegueta pepper, an African spice from Guinea which is a member of the ginger family.
Capsicum pubescens is a plant of the genus Capsicum (pepper). The species name, pubescens, refers to the hairy leaves of this pepper. The hairiness of the leaves, along with the black seeds, make Capsicum pubescens distinguishable from other Capsicum species. Capsicum pubescens has pungent yellow, orange, red, green or brown fruits.
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red, green, and yellow, often with pungent taste. It is also one of the oldest cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental.
Capsicum frutescens is a wild chili pepper having genetic proximity to the cultivated pepper Capsicum chinense native to Central and South America. Pepper cultivars of C. frutescens can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing 10–20 millimetres (0.39–0.79 in) long and 3–7 millimetres (0.12–0.28 in) in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. C. frutescens has a smaller variety of shapes compared to other Capsicum species. C. frutescens has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns.
Capsicum chinense, commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. C. chinense varieties are well known for their unique flavors and, in many cases, exceptional heat. The hottest peppers in the world are members of this species, with a Scoville Heat Unit score of 2.69 million measured in the C. chinense cultivar, Pepper X in 2023.
The New Mexico State University Agricultural Experiment Station is a system of scientists who work on facilities on the main campus in Las Cruces and at 12 agricultural science and research centers located throughout the state of New Mexico. It facilitates and administers the botanical gardens, the NMCR herbarium, and other agricultural facilities associated with New Mexico State University.
Pequinpepper is a hot chili pepper cultivar commonly used as a spice. Pequin peppers are hot, often 5–8 times hotter than jalapeños on the Scoville scale. Flavor is described as citrusy and nutty.
The tabasco pepper is a variety of the chili pepper species Capsicum frutescens originating in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar.
Capsicum baccatum is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.
Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits that grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale.
Colletotrichum capsici is a species of fungus and plant pathogen which causes leaf blight on Chlorophytum borivilianum, basil, chickpea and pepper as well as dieback in pigeonpea and anthracnose in poinsettia.
The Lemon Drop pepper or the Ají Limón is a hot, citrus-like, lemon-flavored pepper which is a popular seasoning pepper in Peru, where it is known as qillu uchu. A member of the C. baccatum species, the lemon drop is a cone pepper that is around 60–80 mm (2.4–3.1 in) long and 12 mm (0.47 in) wide with some crinkling. It is commonly mistaken for Ají Limo which belongs to Capsicum chinense, ripens to red, and has differently coloured flowers.
The peter pepper, Capsicum annuum var. annuum, is an heirloom chili pepper that is best known for its unusual shape. It is a type of Capsicum annuum, though it is not officially recognized as a cultivar of the species. It occurs in red and yellow varieties. The pepper is considered very rare and its origin is unknown.
The ghost pepper, also known as bhüt jolokia, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.
Bird's eye chili or Thai chili is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.
Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum". Chili peppers grow on five species of Capsicum. Sweet or bell peppers and some chili peppers are Capsicum annuum, making it the most cultivated species in the genus.
The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.
The habanero is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 centimetres long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods.
The Sandia pepper or Sandia chile pepper is a New Mexico chile pepper cultivar of the species Capsicum annuum with a scoville rating which ranges from mild to hot. This cultivar is extensively grown in New Mexico where it was developed and is popular in New Mexican cuisine. Sandia peppers picked while still green are typically roasted to produce green chile. When ripened, this variety can be dried and ground to make chile powder. Sandia peppers grown and consumed in New Mexico are most commonly used to make red or green posole, green chile stew, and carne adovada.
