From a mild tingle on the tongue to a fiery explosion of heat – adding a little spice to your cooking is an exciting experience. Wherever you are on your journey in the world of chilli, there is something for everyone. We have found something for those who are just dipping their toes into Scoville and for blazing spices that will blow your head off. This comprehensive glossary takes you on a world tour of different varieties.
So what are we waiting for? Let’s jump into the fascinating world of spice.
Image by Tom Swinnen via Pexels
The Scoville scale
Before we explore chilli from all over the world we need to understand the Scoville scale so that you can choose the right heat. The scale is a hierarchy that runs from mild to hot. The ranges for Scoville Heat Units (SHU) are used to define whether a pepper is mild, medium, hot or extra hot. See the scale below:
- Mild (100 to 2,500)
- Medium (2,500 to 30,000)
- Hot (30,000 to 100,000)
- Extra hot (100,000 to 300,000)
Anything above 300,000 SHU is extremely hot and should be handled with care. Now let’s explore some chilli varieties.
Mild chilli varieties
The best place for a chilli list to start is with the milder varieties. These whispers of heat are excellent additions for both beginners and veterans.
Poblano pepper
This mild variety comes from Mexico and has a dark green colour and a wrinkled skin. It offers a balance of earthy character with mild warmth. The rich, smoky, sweet flavour makes Poblano an excellent complement to salsas, sauces and soups. This chilli adds a subtle warmth without taking over the dish. It ranges between 1,000 and 2,000 SHU and is a mild choice for spice enthusiasts.
Banana pepper
This vibrant yellow chilli, unsurprisingly, resembles a banana and has a tangy-sweet flavour profile. The mild heat of this pepper is excellent pickled and makes a great topping on sandwiches or salads. It offers a refreshing kick for anyone who wants milder chillies that give subtle warmth. It measures between 0 and 500 SHU, perfect for those with a lower heat tolerance.
Cherry Bomb pepper
The vibrant red Cherry Bomb will give a playful punch to your dishes. It has a fruity and sweet flavour with a higher heat level than other chilli peppers on the milder list. Enhance the flavour profile by pairing the noticeable spice with a little cheese. Cherry Bomb has a slightly higher SHU level, 2,500–5,000, and is technically a medium chilli. But the more enjoyable heat makes it a good entry point without being overwhelming.
Medium-hot varieties
Now it is time to turn up the chilli level and step into the medium-hot arena. Perfect for a spicier kick and adventurers who want something more exciting.
Guajillo pepper
This chilli originates in Mexico and is known for its deep, smoky flavour and reddish-brown colour. The unique flavours make it a versatile little number. It combines fruity, tangy, smoky notes, moderate heat and a distinct sweet acidity. It is reminiscent of tomatoes and is often used in salsas, moles and adobos. Guajillo is often dried and then rehydrated before use and has a strength of between 2,500 and 5,000 SHU.
Serrano pepper
The serrano pepper is a lively number that adds a touch of freshness to any dish with its bright green colour. With a crisp, bright flavour, the medium heat gives you a kick but does not blow other flavours out of the water. The pleasantly spicy fruitiness of this Latin American staple is excellent for marinades and ranges from 10,000 to 23,000 SHU. Perfect for a bolder chilli experience.
Aji Amarillo
A trip to Peru gives us a lively punch for our food with this chilli. Aji Amarillo balances heat with fruity sweetness and a surprisingly floral aroma. The unique flavours with touches of tropical fruit and honey-like sweetness make it an essential ingredient in Peruvian cooking. It ranges between 30,000 and 50,000 SHU, which gives a noticeable warmth that adds depth to dishes.
Hot to extra-hot varieties
It is getting hotter in here! These chilli peppers are not for the fainthearted. But they have a strong effect while also giving flavour to your cooking.
Cayenne pepper
Cayenne pepper is one of the best-known peppers and is a lively red chilli known for its intense heat and versatility in cooking. It is most popularly used as a spice powder and gives a slightly sweet, smoky undertone with a fiery flavour. It is most often used in chilli con carne and curry, but is also an excellent spice for roasted vegetables and grilled meat. It has a strength of between 30,000 and 50,000 SHU and gives warmth and flavour.
Scotch Bonnet
The fiery staple of Caribbean and West African cooking has a distinct flavour and spice. It is known for its heat, which ranges between 100,000 and 350,000 SHU, and is one of the hottest chilli peppers available. This massive spice is balanced by its fruity, sweet flavour, which makes it perfect for stews and sauces. But these chilli peppers are hot, so wear gloves and be careful when handling them.
Habanero
Habaneros are a fiery explosion of spice, which makes them a beloved favourite among spice enthusiasts. Their potent heat is accompanied by a fruity sweetness that is almost tropical. This fruitiness makes it a perfect complement to fruit-based dishes such as mango salsa. It is an extremely hot chilli that ranges from 100,000 to 350,000 SHU, so it should be treated as carefully as the Scotch Bonnet.
Special mention: the spiciest varieties
The bravest souls may even venture into the world of the hottest chilli peppers. Here is a quick rundown of some notable mentions.
Carolina Reaper
This fiery beast can reach a staggering 1.5 to 2.2 million SHU. It is one of the spiciest chilli peppers on the planet.
Trinidad Moruga Scorpion
The Scorpion lingers on the tongue and will push your heat limit. It ranges between 1.2 and 2.2 million SHU, roughly like the Carolina Reaper.
Ghost pepper
Bhut Jolokia, or ghost pepper, comes from north-eastern India and has an intense heat level of 800,000 to 1.04 million SHU.
Wrapping up
Chillies can take us on a culinary adventure around the world. They can be fiery, sweet, tangy or smoky and are wonderful additions to all kinds of cooking. Remember to proceed with care, but enjoy the flavour journey that peppers take you on.
Are you a connoisseur of heat? Share your favourite spicy recipes, tell us about culinary successes and keep navigating the lively but fiery world of chilli in the comments below.
Note: we have listed our chillies under their common English names to make them more accessible
