About Peppers
| Cubanelle | Â  |
The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen, while they are a yellowish-green color, but when ripe, they turn bright red. | 0 – 1,000 Scovilles | |||
| Banana Pepper, Banana Chile, Sweet Banana Pepper, Pimento | Â  |
A banana-shaped pepper that changes from pale to deep yellow or orange as they mature. These are easily confused with hotter yellow wax peppers. Sample before using. Sweet Banana peppers may be fried or sautéed, used raw on relish platters, in salads, sandwiches or stuffed. | 100-500 scoville
Sweet banana peppers are sweet, long, tapered, yellow and banana-shaped, hence the name.
Almost no heat. |
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| Anaheim Chile; California Green Chile; Long Green Pepper; Chile Verde; (When Mature And Red – Chile Colorado; California Red Chile)
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Available year-round in most supermarkets, they’re best in the summer. They are perfect for chiles rellenos, dice or purée them for sauces, soups, and casseroles. | 500-2,500 scoville
The chile ranges from mild and sweet to moderate hot, they can vary greatly from pepper to pepper. |
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| Poblano Pepper (Fresh), Ancho Chile(Dried Version) | Â  |
The poblano is a large mild, heart-shaped pepper that has thick walls, which make them great for stuffing. Because it is a rather mild pepper, it can be used in quantity to add a deep rich flavor to any chili creation. They’re best in the summer. | 1000-2000 scoville
Ancho is the dried version, and it has a brownish-red to chocolate color with a rich chili flavor.
Between a bell pepper and a jalapeno in heat. |
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| Jalapeno | Â  |
Green jalapenos are best in the late summer, while red jalapenos appear in the fall. Canned jalapenos aren’t as fiery as fresh. | 3500 – 6000 scoville
These popular chiles have a good amount of heat and rich flavor. |
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| Serrano Pepper | Â  |
Small, rich, waxy green peppers that change to orange and red as they mature. They are about 1 ½†long. | 8,000-20,000 scoville
The smaller they are, the more kick they have. Much hotter than a jalapeno. |
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| Thai Chile = Bird Pepper = Thai Bird Chile = Pick Chi A = Thai Jalapeno | Â  |
Thai chiles range in color from red to green when fully mature. They are often used in Asian curries. Thai peppers should be used sparingly. | 50,000-100,000 scoville
For such a small chile, it packs an incredibly fiery punch. Not as hot as a habenero, but much hotter than a Serrano. |
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| Habanero Pepper | Â  |
Underneath the heat is a delicate plum-tomato apple-like flavor. | 200,000 – 350,000 scoville
For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering. |
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