Peppers are a staple in many gardens and kitchens around the world (including mine!). Loved for their unique flavors and varying levels of heat, peppers are a versatile ingredient that has many uses. From mild and sweet to fiery and intense, there is a vast array of pepper varieties to choose from, each with its own distinct characteristics and uses.
In this blog post, I will explore some of the most popular pepper peppers, including their scientific names, Scoville heat unit levels, and flavor profiles. I have grown every single one of these peppers in my urban backyard. I have cooked with them, dried them, fermented them and pickled them.
Whether you’re a seasoned chef or a curious home cook, read on to learn more about the wonderful world of peppers and how to incorporate them into your garden and kitchen. Growing your own is a great way to go beyond what’s available at the grocery store.
My book, Seed to Table, includes a Pepper Growing Guide as well as some recommended varieties and recipes that feature peppers.
Peppers are a beloved vegetable that add flavor and heat to countless dishes around the world. With so many varieties to choose from, it can be overwhelming to decide which pepper plants to grow in your garden. To help make the decision easier, here are 15 of the best pepper plants to grow for flavor, heat, and productivity.
1. Jalapeño
One of the most popular peppers, jalapeños are a must for any garden. These medium-spicy peppers have a crisp, green flavor that is perfect for salsas, nachos, chili, and more Jalapeño plants produce heavily and continue producing peppers all season long. They grow well in containers too. For milder heat, harvest jalapeños when they are green For more heat, allow them to ripen to red on the plant.
2. Cayenne
Cayenne peppers pack some serious heat. Ranging from 30000 to 50000 Scoville Heat Units, they provide a spicy punch of flavor. Excellent for spicing up salsas, chili, marinades, and any dish that needs some heat. Cayenne pepper plants grow 2-3 feet tall and produce slender, curved peppers all season long. They are also easy to dry for homemade chili powder and pepper flakes.
3. Habanero
One of the hottest peppers, habaneros rate between 100,000 to 350,000 on the Scoville scale. They have a fruity, tropical flavor that makes incredible hot sauce and salsa. Despite their extreme heat, habaneros have a delicious fruity taste. Handle these peppers with care and use sparingly until you know your tolerance. Habanero plants grow 3-6 feet tall and produce dozens of wrinkled, lantern-shaped pods.
4. Serrano
With a Scoville rating of 10,000 to 25,000, serrano peppers provide a nice spicy kick without being overpowering. They have bright, crisp flavor that adds heat to salsas, guacamole, chili, and more. Serrano plants grow over 3 feet tall and produce dozens of small-to-medium tapered green peppers. Allowing some peppers to ripen to red provides a nice color contrast.
5. Poblano
Known for their use in chile rellenos, poblano peppers have a mild heat that ranges from 1,000 to 2,000 Scoville units. They have a deep, earthy flavor that adds richness to Mexican dishes. Roast and stuff them whole, chop them up for chili, or dice them fresh in salsa. Sturdy poblano plants grow almost 3 feet tall and yield large, dark green heart-shaped peppers.
6. Anaheim
With mild heat and thick flesh, Anaheim peppers are excellent for stuffing, roasting, or chopping into salsa. Their Scoville rating of 500 to 2,500 provides a nice mild kick of heat. Anaheim peppers start out green and eventually ripen to red if left on the plant long enough. These versatile peppers grow well in a container or garden bed.
7. Banana Pepper
One of the most popular sweet pepper varieties, banana peppers have a mild, tangy flavor. Shaped like their namesake, they grow 4 to 6 inches long. Banana peppers rate between 0 to 500 Scoville units, providing just a hint of heat when fully ripe. Their sweet taste makes them perfect for salads, sandwiches, pizza and pickling.
8. Padron
Native to Spain, Padron peppers are a fun and unpredictable pepper to grow. They are typically mild, rating between 500 to 2,500 Scoville units, but occasionally you’ll get an extra spicy one, which is part of the excitement of eating them! Padron peppers have a fresh, grassy flavor and are usually harvested and cooked while still green and 1 to 2 inches long.
9. Shishito
Another popular pepper for cooking while still green, shishito peppers have a sweet, smoky flavor with just a touch of heat. Most are mild, around 50 to 100 Scoville units, but like Padron peppers, you may occasionally encounter a spicy one. Shishitos are small, thin-walled peppers only 2 to 3 inches long. Grill, pan fry or sauté them as a tasty appetizer or side dish.
10. Bell Pepper
For those who prefer sweet over heat, bell peppers are always a great choice. Available in a rainbow of colors, bell peppers have thick, crunchy flesh with a slightly peppery but refreshing flavor. Most mature from green to red, yellow, orange, or other shades. Bells are excellent for stuffing, eating raw, or adding color and crunch to any dish.
11. Jimmy Nardello
This Italian heirloom sweet pepper has long, curved peppers that ripen from green to bright red. The flavor is complex and sweet with no heat. Jimmy Nardello peppers measure up to 10 inches long making them perfect for frying, roasting, salads, antipasto and more. The glossy red peppers look beautiful sliced on a relish tray or cheese board.
12. Purple Beauty
Add unique color to your harvest with beautiful purple bell peppers. Ripening from green to a regal purple hue, these sweet peppers add eye-catching appeal and crunchy texture to roasted veggie dishes and salads. Purple bell peppers offer the same great flavor as other colored bells, without any heat.
13. Corno di Toro
Also known as “bull’s horn” peppers due to their long, curved shape, Corno di Toro peppers have a sweet, juicy flavor similar to a red bell pepper. They ripen from green to shiny red and grow up to 8 inches long, making them perfect for stuffing, sautéing, roasting or eating raw. These heirloom Italian sweet peppers thrive in the heat of summer.
14. Cubanelle
With their long, tapered shape and ultra-mild flavor, Cubanelle peppers are perfect for those who want just a hint of peppery taste without any heat. Often used raw in salads or lightly cooked as a side dish, Cubanelles have thin skin that does not need to be peeled or seeded. Pick them when bright green or allow to ripen to red.
15.Banana Supreme
This sweet pepper looks just like a miniature banana, growing 4 to 5 inches long. Banana Supreme peppers ripen from pale greenish-yellow to bright golden yellow. They have juicy, crunchy flesh with a sweet, mild taste. Banana Supremes are great raw, roasted, fried, grilled or pickled. Their small size also makes them perfect for stuffing.
With so many excellent varieties, it’s tempting to try growing them all! Start with just a few of your favorites that are suited to your climate and available garden space. Proper planting, watering and care will reward you with an abundant pepper harvest. Whip up some tasty dishes to take advantage of those homegrown peppers!
Capsicum annuum (c. annum)
Scientific Name: Capsicum annuum
The Aleppo pepper is a medium-spicy chili pepper commonly used in Middle Eastern and Mediterranean cuisine. As the name suggests, it originates in Aleppo, Syria. It has a fruity, slightly smoky flavor with a heat level that ranges from 10,000 to 30,000 Scoville heat units. They are used to season meat dishes, hummus, and other dips. I use this pepper to season Turkish Eggs, a perfect brunch meal, and Labneh Balls.
This might be one of my favorite peppers and not because I happen to be from that part of the world. Aleppo peppers are typically dried and ground into coarse flakes. The color of dried Aleppo pepper is deep red and the flavor is delicious.
Scientific Name: Capsicum annuum
Scoville Heat Unit: 500-2,500 SHU
The Anaheim pepper is a mild to medium chili pepper that is commonly used in Mexican and Southwestern cuisine. They are usually green when unripe and turn red when fully mature. They have a mild, slightly sweet flavor with a heat level that ranges from 500 to 2,500 Scoville heat units.
In its dry form, the Anaheim pepper is known as the Colorado pepper! Go figure!
Scientific Name: Capsicum annuum
Scoville Heat Unit: 0-500 SHU
The sweet Banana pepper is a sweet, mild pepper that is commonly used as a pickled or grilled condiment in sandwiches, pizzas, and salads. They are usually yellow when ripe and have a slight curve to their shape. Banana peppers have a sweet flavor and a heat level that ranges from 0 to 500 Scoville heat units.
This is a great variety for beginner gardeners as the plants are commonly available in garden centers and nurseries in the spring. The vines are productive and easy to maintain. Try my pickled banana pepper recipe.
Scientific Name: Capsicum annuum
What a fun and striking variety. Blot is a sweet bell type with purple and yellow markings. As the peppers ripen, the light yellow will turn slightly darker. This is a very nuanced change, almost undetectable. The good news is that you can harvest these peppers at any time, as they are quite sweet.
Scientific Name: Capsicum annuum
The Buena Mulata pepper is a medium-mild chili pepper with a sweet, smoky flavor. It has a heat level that ranges from 2,500 to 4,000 Scoville heat units. It is used in Latin American cuisine, especially in sauces, stews, and salads.
What makes this pepper so unique is its beautiful purple color. As it ripens, the color changes from purple to red. It can be treated just like a cayenne pepper.
Scientific Name: Capsicum annuum
The California Wonder pepper is a large, mild pepper with thick walls commonly used across the world. It has a sweet, slightly tangy flavor with no heat. They are used in salads, such as my Jerusalem Chopped Salad, sandwiches, and as a stuffing pepper. They can also be used in Fermented Hot Sauce and Shatta (Middle Eastern Chili Paste) to balance the heat from hot chilis.
California Wonder can be picked early (green bell pepper) or allowed to mature and ripen (red).
Scientific Name: Capsicum chinense
The Carolina Reaper pepper is a small, extremely spicy chili pepper that held the Guiness world record for the hottest pepper for a few years. It has a fruity, slightly sweet flavor with an intense heat level that ranges from 1,400,000 to 2,200,000 Scoville heat units. They are often used in hot sauce and as a challenge for pepper lovers.
Personally, I try to stay away from growing super-hots. The novelty wears off quickly so unless you truly love spicy food or making your own killer hot sauce, you can skip these super hots.
Scientific Name: Capsicum annuum
Scoville Heat Unit: 30,000-50,000 SHU
The Cayenne pepper is a thin, red chili pepper commonly used to add heat and flavor to various dishes, such as soups, stews, and sauces. It has a long, slender shape and a very manageable heat level. It has a slightly sweet and smoky flavor.
This variety is used to make pepper flakes and powders. The plants are robust and prolific, making them a great hot pepper variety to grow in the home garden.
Scientific Name: Capsicum chinense
The Chocolate Habanero pepper is a small, extremely spicy chili pepper with a deep brown color. It has a smoky, slightly fruity flavor but don’t let the color and shape fool you. This is a spicy one! They are often used in hot sauces and as a seasoning for meat dishes.
Scientific Name: Capsicum annuum
The Corbaci pepper is a medium-spicy chili pepper from Turkey. It has a slightly sweet, smoky flavor. They are often used in Turkish cuisine to make a spicy paste, or as a seasoning for grilled meats and vegetables.
Scientific Name: Capsicum annuum
Scoville Heat Unit: 2,500-10,000 SHU
The Fresno pepper is a medium-sized chili pepper that is commonly used as a substitute for jalapeño peppers. They have a slightly sweeter flavor and a manageable heat level. They are typically red or green and can be used fresh or dried in a variety of dishes, such as salsas, sauces, and marinades.
I love growing Fresno peppers. The plants are usually very prolific and the fruits ripen quickly.
Scientific Name: Capsicum annuum
The Guajillo pepper is a medium-mild chili pepper commonly used in Mexican cuisine. It has a slightly sweet and tangy flavor. Typically, this pepper is dried and then used to make sauces, moles, salsas, soups, and stews.
What’s confusing about the naming convention of this pepper is that Guajillo refers to the pepper in its dry form, whereas Marisol refers to the pepper in its fresh form. Generally speaking, though, in North America, we refer to this pepper as a Guajillo (for both fresh and dried forms).
Try my Salsa Macha, Harissa Paste, and Salsa Roja recipes which use dried Guajillo peppers.
Scientific Name: Capsicum annuum
Who doesn’t know this versatile workhorse of a pepper? The Jalapeño pepper is a medium-sized chili pepper that is commonly used in Mexican cuisine (but is now used across the world). It is used in salsas, sauces, and stuffed with cheese or meat. Try my Peach Tomatillo Salsa, Avocado Salsa, Roasted Tomatillo Salsa, quick pickled jalapenos and fermented jalapenos recipes.
Jalapenos are typically harvested when they are still green. You can let them ripen on the vine (they will turn red). Red jalapenos are traditionally smoked and dried. In this form, they are called Chipotle. See my Salsa Macha, Chipotle Hot Sauce and Creamy Chipotle Sauce recipes!
Scientific Name: Capsicum annuum
The Jimmy Nardello pepper is a type of sweet Italian frying pepper with a thin skin, long and tapered shape, and a bright red color when fully ripe. The pepper is named after Jimmy Nardello, the son of Italian immigrants who brought the seeds with them from the town of Ruoti in southern Italy to the United States in the late 19th century.
I love growing these because the vines are prolific and the peppers can be used in salads, added to pickles and ferments, or served alongside meat and cheese on a charcuterie board. They are featured in my sweet-and-sour pickled sweet pepper recipe!
Scientific Name: Capsicum annuum
The Padrón pepper is a small, mild chili pepper commonly used in Spanish cuisine. It has a sweet, slightly smoky flavor. These peppers are often grilled or pan-fried and served as part of a tapas spread. They are similar to shishito peppers and cooked/prepared the same way. Have you tried my Blistered Shishito Pepper recipe yet?
They are spicier than shishitos so if you’re looking for a milder snacking or frying pepper, go for the shishito!
Scientific Name: Capsicum annuum
The Rezha Macedonian pepper is a medium-spicy chili pepper from Macedonia. It has a slightly sweet, smoky flavor. What makes this pepper so unique is its appearance. As they grow, they start showing stretch marks (also known as corking). These stretch marks occur because the fruits are growing too quickly. They could also be a result of stress or irregular watering. Some varieties are just genetically disposed to this.
They are often used to make a spicy paste, or as a seasoning for grilled meats and vegetables. I also like to dry them and turn them into flakes or powders.
Scientific Name: Capsicum annuum
The Serrano pepper is a small, thin chili pepper commonly used in Mexican cuisine. It has a bright, spicy flavor. They are often used in salsas, sauces, and guacamole. I personally prefer them over Jalapenos. They are quite versatile. Try my Peach Tomatillo Salsa, Pickled Serrano Peppers or my Roasted Tomatillo Salsa recipes.
Scientific Name: Capsicum annuum
The Poblano pepper is a large, mild chili pepper commonly used in Mexican cuisine. It has a slightly sweet, smoky flavor with a heat level that ranges from 1,000 to 1,500 Scoville heat units. They are often stuffed with cheese or meat and served as a main course (chiles rellenos).
In its dry form, the poblano is known as Ancho..
Scientific Name: Capsicum annuum
The Purple Beauty pepper is a mild chili pepper with a deep purple color. It has a sweet, slightly fruity flavor. They are often used in salads or as a colorful garnish. It’s essentially a purple bell pepper. What’s not to love?
Scientific Name: Capsicum annuum
The Shishito pepper is a small, mild chili pepper commonly used in Japanese cuisine. It has a slightly sweet and smoky flavor. They are often grilled or pan-fried and served as a snack or appetizer.
There’s a saying, out of 10 Shishito peppers, one will be spicy. I have experienced this myself so I can definitely say there’s merit to this saying! I also find the peppers tend to be spicier as they ripen to red. Have you tried my Blistered Shishito Pepper recipe yet?
Tip: Harvest regularly! The more you harvest, the more peppers the vines will produce.
Scientific Name: Capsicum annuum
The Pasilla (Chilaca) pepper is a mild chili pepper commonly used in Mexican cuisine. It has a rich, smoky flavor. It is often used to make sauces, soups, and stews, and are sometimes dried and used to make chili powder.
What’s confusing about the naming convention of this pepper is that Pasilla refers to the pepper in its dry form, whereas Chilaca refers to the pepper in its fresh form. Generally speaking though, in North America, we refer to this pepper as a Pasilla (for both fresh and dried forms).
Scientific Name: Capsicum annuum
The Gochuchang pepper is a mild chili pepper commonly used in Korean cuisine. It has a slightly sweet, smoky flavor with a heat level that ranges from 1,500 to 10,000 Scoville heat units. It is often used to make the spicy, fermented paste of the same name.
Capsicum chinense (c. chinense)
Scientific Name: Capsicum chinense
The Aji Charapita pepper is a small, very spicy pepper with a fruity, citrusy flavor. It has a heat level that ranges from 30,000 to 50,000 Scoville heat units. It is used in Peruvian cuisine to add heat to dishes, or as a seasoning for sauces.
This pepper variety grows on small compact bushes and as such can be grown indoors. What I love about this variety is that a little goes a long way. The small pencil-eraser sized peppers pack a punch, so there’s little waste when preparing them.
Scientific Name: Capsicum chinense
The Aji Chombo pepper is a small, very spicy chili pepper commonly used in Panamanian cuisine. It has a fruity, slightly sweet flavor with a heat level that ranges from 100,000 to 350,000 Scoville heat units. They are often used in hot sauces and as a spicy seasoning for meat dishes.
Scientific Name: Capsicum chinense
The Aji Limon pepper, also known as the lemon drop pepper, is a small, yellow chili pepper with a citrusy flavor. It is commonly used in Peruvian cuisine in ceviche, salsas, and sauces. I have also used them to season Traditional Chimichurri or Cilantro Chimichurri.
Because of their thin walls, I have used this pepper to make powders and flakes as it dehydrates quite well. As it dries, the color changes slightly from bright yellow to light orange.
Scientific Name: Capsicum annuum
Scientific Name: Capsicum chinense
The Scotch Bonnet pepper is a small, spicy chili pepper commonly used in Caribbean cuisine. It has a fruity, sweet flavor but don’t let that fool you. They pack a punch! They are used in jerk seasonings, sauces, and marinades.
Scientific Name: Capsicum chinense
The Ghost Pepper, also known as Bhut Jolokia, is a small, extremely spicy chili pepper from India. It has a slightly sweet, fruity flavor with a very intense heat level that can be a challenge for the taste buds. They are often used in hot sauces and as a seasoning for spicy dishes.
Scientific Name: Capsicum chinense
100,000 – 350,000 SHU
The Habanero pepper is a small, lantern-shaped chili that is typically orange, red, or yellow in color. It is one of the spiciest chili peppers and is known for its fruity, slightly sweet flavor with intense heat. It is often used in Caribbean, Mexican, and Central American cuisines in salsas, marinades, and hot sauces.
There are new hybrids available now that have all the flavor of the habanero without the heat. One such variety is the Habanada.
Scientific Name: Capsicum chinense
The Puma pepper is a small, very spicy chili pepper with a fruity and slightly floral flavor. The color is a combination of orange and deep purple. They are often used in hot sauces and as a seasoning for spicy dishes.
The plants are incredibly ornamental with beautiful purple foliage. This pepper variety is a must-grow if you love hot peppers but are also looking to incorporate beautiful foliage in your garden design.
My Pepper Growing Secrets For Huge Harvests
FAQ
What is the best pepper plant to grow?
- Jimmy Nardello Pepper. …
- Rezha Macedonian Pepper. …
- Serrano Pepper. …
- Poblano Pepper. …
- Purple Beauty. …
- Shishito Pepper. Scientific Name: Capsicum annuum. …
- Capsicum pubescens (c. pubescens) …
- Capsicum frutescens (c. frutescens)
Which peppers are easiest to grow?
Serrano peppers are one of the easiest types to grow because they’re disease-resistant and better adapted to humid areas than some of their drought-loving relatives. Depending on variety, they grow on medium-sized plants ranging from 24 to 48 inches tall.
What does Epsom salt do for pepper plants?
Epsom salt, or magnesium sulfate, can benefit pepper plants by providing magnesium and sulfur, which are essential for healthy growth, strong root development, and increased fruit production.
What is the best month to plant peppers?
Peppers are warm weather plants and should be planted from transplants between now and the end of April–the sooner the better. They cannot tolerate a frost or a freeze and thrive with mild and moderately warm temperatures in spring and early summer.