Capsicum annum has the highest diversity of shapes. It has two main groups of peppers, the sweet ones like Bell Pepper and Paprika and the hot ones like Jalapeño and Serrano.
Chilli pepper is used extensively in Indian, Thai, Korean, Chinese, Latin American and African cuisines for curries, stews, soups, sauces, salads, stir-fries etc
Common Cultivars and Scoville Heat Units (SHS)
- Numex (30,000-50,000),
- Cayenne (30,000-50,000),
- Chile de árbol (50,000-65,000),
- New Mexico Chili (0-70,000),
Medium Hot Peppers
- Hungarian wax pepper (1,000-15,000),
- Jalapeno (2,500-10,000),
- Peter Pepper (10,000-23,000),
- Serrano (10,000-25,000)
Mild to sweet peppers:
- Paprika, Bell Pepper, Poblano (1,000-1,500),
- Cubanelle or Cuban Pepper (1000),
- Banana pepper (0-500),
- Pimento (cherry pepper) low rating,
- Anaheim (500-5,000)
What is the Scoville Scale?
The amount of heat in hot pepper is measured by the Scoville scale, which measures the pungency (spicy heat) of chilli peppers, recorded in Scoville heat units. The units range from 0 (Bell pepper); 100-900 (Paprika, Pimento); 3,500-10,000 (Chipotle, Jalapeño); 30,000-50,000 (Cayenne, Tabasco), 100,000-350,000 (Habanero, Scotch bonnet) to 2,000,200 (Carolina Reaper).