Chilis & Other Peppers

This page has evolved into a master index. Detail information on each chili will be found on its regional page. This is by no means a comprehensive list, but just a short list of chilis typical of, or important to, various regions of the world.

• History

  - and general information

• Buying, Storing & Working with Chilis

  - Methods and Hints

• Varieties, Fresh & Dried

  • Alphabetic List   -   Illustrated
  • African Chilis
  • Anatolia, Caucasus, Levantine Chilis
  • Caribbean Chilis
  • Chinese Chilis
  • European Chilis
  • Indian Chilis
  • Korean & Japanese Chilis
  • Mexican / North & Central American Chilis
  • Sili - Philippine Chilis
  • South American Chilis
  • Thai & Southeast Asian Chilis

• Chili Powders & Flake

    -   including some mixes

• Sauces & Potions

    -   common and uncommon varieties.

• Health Considerations

    -   are hot chilis safe?

• Hotness

    -   heat scale and chart

• Links

    -   to other Chili sites

History

The chili, including bell peppers ("capsicum" in GB) are all descended from plants native to Central and South America - even the species chinense, mistakenly named by a botanist who saw them in China. They were in general use throughout the Americas for thousands of years before Europeans first landed in the New World.

The Portuguese are most responsible for inflicting hot chili peppers on the world. They took to them right off and transported them to Africa and to their trading post in Goa, India and elsewhere in Asia. Dried red chilis are light, long lasting and contain mature, eager to sprout seeds, so chilis quickly spread everywhere traders traded.

Some maintain, particularly regarding Eastern Europe, that some chilis came to there from China and point to differences between paprika and pimento peppers, but those chilis probably entered Eastern Europe through India and Turkey, descendants of those brought from Brazil by the Portuguese (and would differ from Spanish chilis brought from Mexico).

The hottest chilis are particularly appreciated in the tropics because they induce sweating which makes the body feel cooler. This is less appreciated in the Frozen North but heat-free bell peppers are appreciated everywhere.

Today it's as difficult to imagine Thai or Indian cuisine without chilis as it is to imagine Italian cooking without tomatoes or Irish without potatoes, but chilis, tomatoes and potatoes were all unknown in Europe and Asia before 1500.

Varieties

While wild species of Capsicum also exist, there are five domesticated species:

• C. annuum:

    To this species belong a number of mild, medium and very hot chilis: Bell Peppers, Wax Peppers, Jalpeños, Cayenne, Thai Chilis, Anaheims and other New Mexico varieties. These chilis ripen pointing down.

• C. frutescens:

    This species contains some pretty hot chilis, including Tabasco, Malagueta, and Piri Piri. These chilis ripen pointing up.

• C. chinense:

    The origin region for these chilis is Brazil, and they include the hottest peppers: Habanero, Scotch Bonnet, Naga (Ghost Pepper), Datil, and hybrids developed by the super-hot chili sauce makers.

• C. pubescens:

    The only commercial variety is the Rocoto (Mexican Manzana). It is very important in Peru and Bolivia, and to a lesser extent southern Mexico and Southern California.

• C. baccatum:

    These are very important in South America, and include: Aji Amarillo, Aji Panca, Aji Limo, and quite a few others used locally.

Our list covers mostly chilis you are likely to find available for purchase in the North America, (particularly California), or which are important to a particular cuisine. It's just a tiny fraction of the known named varieties - trying to list them all is as futile as the ancient Egyptian priests' trying to catalog all the gods and goddesses of the Nile Valley - new ones appeared and the old ones changed before the catalog was done. That doesn't stop some people from trying though.

The chilis pictures and the hotness ratings (Hotness Table) are from Southern California and Mexican grown examples and results may differ elsewhere.   Caution: The heat ratings are typical, but actual variation is wide depending on soil, weather and the perversity of chili plants. Always test to avoid disappointment (or devastation).

African Chilis

Chilis were introduced to Sub-Saharan Africa by the Portuguese, and through the Slave Trade with the Caribbean and Brazil. Today, cuisines of the region without chilis would be unthinkable. Chilis probably arrived in North African during the Spanish occupation of Tunisia between 1535 and 1574.   List, Details and Descriptions.

Aci Sivri Biber

This chili is very popular in Turkey, and has spread into the Balkans and Eastern Europe, and no doubt into Armenia. Hotness H6-H8. For details see our Anatolia, Caucasus, Levantine Chilis page.

Adjuma

This extremely hot chili ( H10), originally from Brazil, is very important in Suriname. For details see our Chilis of the Caribbean page.

Aji Amarillo

A very important Chili in Peru and Bolivia, hotness about H7, but variable. For details see our Aji Amarillo page.

Aji Charapita

A tiny Chili very popular in Peru, and also used in Brazil, hotness H8. For details see our South American Chilis page.

Aji Crystal

The dominant chili in Chile, moderately hot at H5. For details see our South American Chilis page.

Aji Dulce

A variety of the fierce Scotch Bonnet that has no heat - much used in Puerto Rico, Cuba, and Dominican Republic. For details see our Caribbean Chilis page.

Aji Limo

A chili much used for Ceviches on the north coast of Peru, hotness about H8. For details see our South American Chilis page.

Aji Mirisol

These are dried Aji Amarillo. For details see our Aji Amarillo page.

Aji Panca

The second most popular chili in Peru, very mild with a berry-like taste (H8). For details see our Aji Panca page.

Aji Rocoto / Locoto

A chili type popular from central Mexico to Peru, hotness H8. For details see our Manzana / Rocoto Chilis page.

Aleppo Pepper

This important pepper has been long grown around the city of Aleppo in northern Syria. Hotness (H6) For details see our Anatolia, Caucasus, Levantine Chilis page.

Anaheim

Fresh green, 6 to 11 inches by 2 inches. These mild (H2) are very similar to the New Mexico Chili. For details see our Mexican Chilis page.

Anatolia, Caucasus, Levantine Chilis

Countries included in this section are Armenia, Azerbaijan, Georgia, Palestine, Syria, Turkey, Israel, and possibly some Egypt. As far as we can tell, the Turks got chilis from Spanish traders in the 1500s, and they spread from there to the Levant, Caucasus and Balkan regions, and as far as Hungary.   List, Details and Descriptions.

Ancho

The dried form of the the Poblano, (shown to the left). H1-H2, 2 to 4 inches, very sweet and flavorful. For details see our Mexican Chilis page.

Arbol

Armenian / Turkish Chilis

See Anatolia, Caucasus, Levantine Chilis.

Ata Ijosi / Ata Wewe

Baklouti

This is the favorite chili for making the famous Harissa Sauce of Tunisia, hotness about H3. For details see our Afrcan Chilis page.

Bell Peppers

Important in nearly all cuisines worldwide, in various colors. Always sold fresh, they have no heat (H0). For details see our Mexican Chilis page.

Striped Holland / Aloha® Pepper

A varigated variety of Bell Pepper, ( H0). For details see our Mexican Chilis page.

Baby Bell Peppers

Fresh red, green, yellow and orange, hotness H0. These look a lot like Gypsy Peppers but have much thicker walls, more flavor and are usually very sweet. For details see our Mexican Chilis page.

Bird's Eye Chilis, Bird Chilis

Bishop's Crown

This oddly shaped chili is probably native to the region around Bolivia, hotness H2. For details see our South American Chilis page.

Black Pearl

Developed in Colombia, highly decorative, but a dud for flavor and hotness. For details see our South American Chilis page.

Brazilian Starfish Chili

From Brazil, hotness quite variable, but around H7. For details see our South American Chilis page.

Bullet Head Chili

This is a medium hot chili (H7), often used by chefs as the whole chilis scattered in Mala Chicken or Kung Pao Chicken stir fry. For details see our Chinese Chilis page.

Byadgi / Byadagi:

Dried Red. A long pointed chili, dark red and strongly wrinkled, hotness H1-H2. Important on the west coast, and for faking Kashmir Chili Powder. For details see our Indian Chilis page.

California

Dried red, 4 inches to 8 inches long and 2 inches across, hotness H2. California chilis are usually dried red Anaheims but can be similar varieties. For details see our Mexican Chilis page.

Cameroon Pepper

These are actually dried Yellow Scotch Bonnet / Habanero chilis. Northern Cameroon a climate hot and dry enough to dry these - extremely hot (H10). For details see our Afrcan Chilis page.

Canario

Capsicum

1. The scientific family name for all chilis.
2. Bell Peppers in what remains of the British Empire.

Caribbean Chilis

Chilis came to the Caribbean in prehistoric times, possibly by way of Yucanán, Mexico. While many of the islands are well known for heavy use of flaming hot chilis, mild chilis are also widespread in the region. Cuba, Puerto Rico and Dominican Republic are exceptions in not favoring hot chilis.   List, Details and Descriptions.

Carolina Reaper

Originating in South Carolina in 2012, this chili still holds the world record for hotness (2020). These range from Scoville 1,150,000 to over 2,200,000. For details see our Mexican Chilis page.

Cascabel

Sold dried red, these are smallish round or heart shaped chilis up to about 1-1/2 inches diameter, hotness H5. For details see our Mexican Chilis page.

Cayenne

This Chili is famous for Cayenne Chili Powder - but that powder is as likely to be made from some other chili. It is quite hot at H8. For details see our Mexican Chilis page.

Cherry Pepper

Cherry Pepper - Hot

Fresh red spherical to slightly pointy, 1 inch in diameter, H1. Hot Cherry Peppers H4. For details see our Mexican Chilis page.

Chilaca

This pepper is fairly mild, H2-H3 It is also called Pasilla, but that is properly the dried form. For details see our Mexican Chilis page.

Chilhuacle

Chilhuacle

This very mild (H1), very flavorful chili is important only in Oaxaca due to scarcity. For details see our Mexican Chilis page.

Chili Leaf

Fresh chili leaves have no heat, and are used in Thai, Laotian, and Philippine cuisines. For details see our Thai Chilis page.

Chilly Chili Hybrid

This new variety of onamental chilis is "child safe" - the fruit has chili flavor, but no chili hotness at all. For details see our Mexican Chilis page.

Chiltepin

These tiny chilis are intenssely hot at H9, and are still harvested wild. For details see our Mexican Chilis page.

Chinese Chiles

Like everywhere else, it was the Portuguese who brought hot chilis to China, to Zhejiang by 1671. They aren't recorded in Sichuan until 1749, but they are now very popular in the southern provinces: Sichuan, Hunan, Yunnan, Guizhou, and Guangxi - and spreading north. Northern China grows chilis for export, and ranks second to India, but it's a distant second.   List, Details and Descriptions.

Chipotle

Smoked Jalapeño, widely used in the cuisines of Mexico. Hotness about H4-H5. For detals see our Jalapño, Chipotle & Morita Chilis page.

Choricero Pepper

A mild Chili very popular in the Basque region of Spain. Hotness H0-H1. For detals see our European Chilis page.

Cobánero

These tiny bird chilis have been the chili of choice in the region since Mayan times, used both fresh and dried smoked. H6. For details see our Mexican Chilis page.

Colorado

Fresh red, 6 to 11 inches by 2 inches. These mild (H2) are are becoming more common here in Southern California. For details see our Mexican Chilis page.

Costeño

A costal chili from southern Mexico, usualy the Pacific coast near Oaxaca. Fruity flavor, moderate heat (H6)

Cubanelle

This chili is very much favored in Puerto Rico, the Dominican Republic and Cuba, but also used in many other cuisines. About 6 inches long, they are hotness H1-H2. For details see our Mexican Chilis page.

Cucumber Chili

Very mild varieties of Korean green chili generally eaten raw with dips or in salads. For details see our Korean & Japanese Chilis page.

Curd Chili

These are small green chilis soaked in yogurt or buttermilk and salt, then sun baked for nearly a week. For details see our Indian Chilis page.

de Arbol

De arbols are grown primarily in Mexico but are common in dried form (and less common fresh) north of the border. 2 to 5 inches long and medium hot at H7. For details see our Mexican Chilis page.

Dhani

The Indian name for various Bird's Eye Chilis, small and hot. For details see our Indian Chilis page.

Diente de Perro

A Very popular in chili in Guatemala, it's a typical bird chili similar to the Tabasco chili, Hotness about H8. For details see our Mexican Chilis page.

Dutch Red

Espelette Pepper

The dominant chili in the Basque regions of Spain and France. It is of moderate heat, at about H5. For details see our European Chilis page.

Erjingtiao Chili

This is a unique chili, with a strong aroma and taste, but with very moderate heat, at about H3. It's very important in Sichuan cuisines. For details see our Chinese Chilis page.

European Chilis

Both the Spanish and Portuguese brought Chilis back from the New World, but from different regions, and they used them quite differently. The Spanish brought Chilis from Central America and Mexico, and set about developing mild chili varieties. The Portuguese brought Chilis from Brazil, where the hottest chilis had their origin. Portuguese sailors inflicted hot and super-hot chilis on nearly the entire world.   List, Details and Descriptions.

Facing Heaven Chili

Named for ripening point up, these are great chilis for decorative scattering of chilis that aren't very hot, about H3 For details see our Chinese Chilis page.

Fresno

Fresh red ripe, almost never green, H6. A conical, medium walled chili about 2 to 3 inches long and 1 inch in diameter. For details see our Fresno Chilis page.

Fushimi Togarashi

Long narrow pointed chilis traditional to Japan. Varieties can vary from H0 to mediium hot H6. For details see our Korean & Japanese Chilis page.

Greek Sweet Peppers

These are essentially the same as the Italian Sweet Peppers H0-H2 For details see our European Chilis page.

Green Chili

Guajillo

Dried red Mirasol chilis, 4 to 7 inches by 1-1/2 inches and moderately hot (H3-H4), For details see our Mexican Chilis page.

Güero

A conical chili is of moderate heat ( H4), typically 3.0 inches long and 1-5/8 inches diameter at the big end. For details see our Mexican Chilis page.

Guindilla (Basque)

Guntur Red

Chilis grown in Guntur, on the central east coast of Andhra in southern India, the chili production center of India. Illegal in the U.S. and EU. For details see our Indian Chilis page.

Gypsy

A bluntly conical thin walled non-hot ( H0) pepper, generally about 4 inches long and 2-1/4 inches in diameter. For details see our Mexican Chilis page.

Habanero Group

This is a family of very hot chilis native to the Yucatán Peninsula and surrounding areas. Its genus was named C. chinense by a botanist who saw them in China and thought they were native there. For several members of this family see our Chilis of the Caribbean page.

Scotch Bonnet, Aji Dulce, etc. [C. chinense] For several members of this family see our Chilis of the Caribbean page. Kpakpo Shito [Pettie Belle, Cheeky; C. chinense] For details See our Chilis of Africa page. Red Savina [Dominican Devil's Tongue, C. chinense] Demoted from "hottest chili" by the Naga Jolokia, the Red Savina measures 580,000 Scoville. For details see our Mexican Chilis page.

Himo Togarashi

These long "string chilis" are quite mild if picked young at about 4 inches. For details see our Korean & Japanese Chilis page.

Holland Red

A cayenne type pepper sold fresh and red ripe. 4 to 6 inches long by 5/8 inch diameter and tapered to a sharp point, hotness H4-H5. For details see our European Chilis page.

Hungarian Green

These yellow-green chilis have medium thick walls with crunchy texture and little or no heat (H0-H1).   Hungarian Green Chilis page.

Hungarian Wax

These long, medium hot chilis are sold fresh when yellow green. They have fairly thin walls and hotness is usually H5. For details see our European Chilis page.

Indian Chilis

Chilis were introduced to India by the Portuguese through their colony of Goa. Today India is the largest producer and exporter of chilis in the world. Many varieties are grown, particularly in the south, with the majority left to ripen to red and then sun dried   List, Details and Descriptions.

Indian Hot Green Chili

Grown in California, About 4-1/8 inches long and 0.38 inch diameter, hotness about H7). For details see our Indian Chilis page.

Italian Frying Peppers

Cubanelle seems to be the most common name in for these chilis in North America. For details see our European Chilis page.

Italian Sweet Peppers

Fresh green, 2 to 7 inches long by 3/4 inch in diameter, H0-H2 and easily recognizable by their wrinkly tops. For details see our European Chilis page.

Jalapeño

Fresh green, 2 to 3 inches by 1 inch diameter, dark green with blunt tip, hotness H5-H6. The skin is dark, smooth and shiny. For details see our Jalapño, Chipotle & Morita Chilis page.

Japanese Chile

Japones

This is the default dried red chili in North America, and popular in Asia. Hotness H5-H6. For details see our Mexican Chilis page.

Juanita

A small, fairly mild pepper grown in South Africa, and most commonly sold pickled. Hotness H3, cored and pickled it's about H2. For details see our African Chilis page.

Jwala

Fresh Green, sometimes dried red, the most popular hot green chili in India. About 5-1/2 inches long and very narrow, quite hot (about H7). For details see our Indian Chilis page.

Kanthari Mulaku - Red & White

Bird Chili from Kerala and Tamil Nadu India. One variety has white pods until they ripen orange red. Other varieties are green until they ripen to bright red. Hotness (H9). For details see our Indian Chilis page.

Kashmiri, True

Dried. A very flavorful intensely red chili grown in Kashmir. It has little heat. Supply is far short of demand, so most "Kashmir" powder is Byadgi. For details see our Indian Chilis page.

Korean & Japanese Chilis

[C. annuum]

Chilis are thought to have been brought to Korea by Portuguese mercinaries sent by the Ming Chinese to help fighting the Japanese in Korea during the Imjin War (ended 1598). They have become very important there. Americans usually think of Japan as a "chili free" country, but that is not the truth, though they are used with greater discresion than in many countries. They certainly got theirs from the Portuguese, along with Pickled Mackerel.   List, Details and Descriptions.

Korean

Fresh green, 3 to 5 inches by 3/4 of an inch in diameter and tapered to a slightly blunt point, H2-H4. For details see our Korean & Japanese Chilis page.

Korean Red

Used to make Korean flake and powder, and in Kimchee, and for the ubiquitous Gochujang. For details see our Korean & Japanese Chilis page.

Lantern Chili

A short, wide, intensely red chili of relatively moderate heat, often used as a decorative item in Sichuan cuisines. For details see our Chinese Chilis page.

Lombardi

These Italian peppers are pickled in the same way as Peperoncini, but have no heat, making them uninteresting.For details see our European Chilis page.

Long Green Chili

Fresh green, 6 to 11 inches, mild, around H2, may be any one of several varieties. For details, see our Mexican Chilis page.

Long Sweet Pepper

Many cultivars and many colors. Hotness H0 to H1. For details, see our Mexican Chilis page.

Madame Jeanette

This very hot chili (H10) is the most important chili in Suriname. For details see our Chilis of the Caribbean page.

Malagueta

[Piri Piri (Portugal); C. frutescens]

Small red bird chilis - South American Chilis.

Manganji

A traditional Chili in Japan, with thicker walls than other Japanese chilis, and very little heat. Korean & Japanese Chilis page.

Manzana

These chilis are now grown from Mexico to Chile - the only widely cultivated variety of C. pubescens. For details, see our Manzana / Aji Rocoto page.

Mexican Chilis

North & Central America

The Chilis of Mexico dominate the continental regions of North and Central America, with very little overlap with South America. It is from Mexico and Central America that the Spanish took Chilis to Europe, while from Brazil the Portuguese took Hot Chilis to the rest of the world. Some of these Chilis have returned to North America, but changed by their travels. For details, see our Mexican Chilis page.

Mini Pepper, Sweet

Very good for snacking or for stuffing for parties. Up to 3.1 x 1.15 inches, hotness H0. For details see our Mexican Chilis page.

Mirisol

These are dried Aji Amarillo. See our Aji Amarillo page.

Morita

Mulato

Dried black to 2-1/2 x 4 inches (variable), heart shaped, hotness H1, with a hint of licorice flavor. For details see our Mexican Chilis page.

Mundu / Gundu / Round:

Dried. A small almost spherical chili with shiny skin, of medium heat (H6-H7. From Tamil Nadu. For details see our Indian Chilis page.

Naga Jolokia

Recently (2007) the hottest chili known with a Scoville rating of around 1,041,427. For details see our Indian Chilis page.

Negro (Chile Negro)

Whole dried Mexican chilis, usually about 6 inches long by 1 inch with a blunt end - hotness H2 - H3 - also called Pasilla. For details see our Mexican Chilis page.

New Mexico

Dried red, 4 to 6 inches by 2 inches across, H2. This chili is a major ingredient in New Mexico Chili Powder. For details see our Mexican Chilis page.

Nora

A small heart shaped dried sweet Spanish pepper about 1-5/8 inch diameter or smaller. For details see our European Chilis page.

Padrón

Spanish peppers, wrinkly in shape, mild but erratic in heat. For details see our European Chilis page.

Paprika

Hungarian Chili, 6 to 8 inches long and 1-1/2 inches wide, dried and ground into Paprika powder.For details see our European Chilis page.

Pasilla

Whole dried Mexican chilis, usually about 6 inches long by 1 inch with a blunt end - hotness H2 - H3 - also called Chili Negro. For details see our Mexican Chilis page.

Pasilla de Oaxaca / Mixie

Peperoncini

Pickled peperoncini are a mainstay of sandwich making and are often used in salads, For details see our European Chilis page.

Pequin

Dried red, 1/2 by 1/4 inch, a cultivated version of the Chiltepins, very hot at H8. For details see our Mexican Chilis page.

Philippine Chilis

"Sili" is Filipino for Chili. In Philippine cuisine the chilis used are almost always either Sili Mahaba or Sili Labuyo, but there are others, and complications. The really hot Sili Labuyo probably came from Southeast Asia, developed from hot chilis brought there by Portuguese sailors. The ancestor of the milder Sili Mahaba was probably brought from Mexico by the Spanish.

For details of some named varieties with the best information I could gather on them (Filipinos are not very informative about their chilis). see our   Sili - Philippine Chilis page.

Pickled Red Chilis - Asia

These pickled red chilis are important to the cuisine of Hunan, China and surrounding regions. Moderately hot, around H4. For details see our Chinese Chilis page.

Pimento

Red ripe, round or heart shaped to 4 inches in diameter with thick walls, hotness around H0. For details see our European Chilis page.

Pimientos del Piquillo

["Little Beak"; C. annuum]

Red ripe pimento type peppers grown around Lodosa in the Spanish state of Navarra and strictly DOM. They are flame roasted, and about hotness H0. For details see our European Chilis page.

Piri Piri / Pili Pili / Peri Peri

Small red bird chilis taken to from Brazil to Africa and Portugal by the Portuguese, hotness H9. For details see our South American Chilis.

Pili Pili Mbuzi

For details, see our African Chilis page.

Poblano

A fairly large, very dark green, thick walled chili, particularly favored for stuffing. Moderate heat at H3. For details see our Mexican Chilis page.

Prik Chee Fah

Pointy like prik ki nu, but are much larger, to nearly 6 inches, not as hot, and growing point up. For details see our Thai Chilis page.

Prik Haeng

Small, very hot dried red chilis made from Prik Ki Nu, Prik Kariang or similar. For details see our Thai Chilis page.

Prik Kaeng

Chilis used particularly in northern Thailand. An important roasted flake is made from them. Hotness H5-H6 For details see our Thai Chilis page.

Prik Kariang

A classic "point up" Bird Chili, very small, very hot (H9). For details see our Thai Chilis page.

Prik Lao

These are the most popular chilis in Laos, green, yellow, orange and red, hotness H5-H6 For details see our Thai Chilis page.

Prik Yuak

A fairly large, mild yellow-green to yellow chili, sometimes called "Thai sweet pepper". For details see our Thai Chilis page.

Punjab Puya

Usually dried. A popular chili in northern India, about 4 inches 1/2 inch diameter, very hot at about H9. For details see our Indian Chilis page.

Puya

Dried red chilis, hotness H4-H5, similar to Guajillo but smaller and hotter. For details see our Mexican Chilis page.

Red Savina

At one time the world's hottest chili (Scoville 580,000), a Habanero variety developed in California. For details, see our Mexican Chilis page.

Reshampatti

Dried, usually as flake. A short, broad conical chili of a maroon color and medium heat (H4). For details see our Indian Chilis page.

Rice Grain Chili

These little guys are hot enough to make the Chinese see stars, about H8 For details see our Chinese Chilis page.

Rocoto

These chilis are now grown from Mexico to Chile - the only widely cultivated variety of C. pubescens. For details, see our Manzana / Aji Rocoto page.

Salad Pepper

These are medium size Bell Peppers, same as ours, and are generally used green (H0). For details see our Afrcan Chilis page.

Scotch Bonnet

A close relative of the Habanero, and only Jamacans can tell the difference. Very hot at H10. For details, see our Caribbean Chilis page.

Serrano

Fresh green, H6. This is our "standard" for hot green chilis, highly available and now grown in Thailand too. For details see our Mexican Chilis page.

Shatta Chili

In Palestine and Egypt, a chili sauce called "Shatta" is made, which might be made using these Shatta Chilis. Hotness (H4). For details see our Anatolia, Caucasus, Levantine Chilis page.

Shombo Chili

Every market in Nigeria seems to have a different idea as to what a Shombo Chili is, but all pretty much agree it's red and hot. For details see our Afrcan Chilis page.

Shishito Chili

Fresh dark green (red ones are very rare), these chilis have unique lengthwise ridges and blunt ends. They have good flavor, are very mild at H0 to H1 and substitute for other mild green chilis. For details see our Padrón & Shishito page.

Siling Bilog / Siling Parasco

[Atsal, (Philippine); Rounded Pepper, Capsicum annuum var grossum]

Medium size Bell Peppers. For details see our Philippine Chilis page.

Sili Mahaba

A long yellowish green chili, 4 to 6 inches and about 3/4 inch diameter at the stem end, and tapering to a point. Hotness H1 to H2. For details see our Philippine Chilis page.

Siling Labuyo

The really, really hot pepper of the Philippines, small, somewhat blunt on the end, extremely hot, about H9. For details see our Philippine Chilis page.

South American Chilis

Of the five domesticated chili species, three definitely originated in South America; pubescens and baccatum in the Andes region, and chinense in Brazil. It is still not known just where fructescens originated, but it is certainly represented in South America.

Chilis of all heat levels are very important to most South American cuisines, though much less so in Argentina, Paraguay and Uruguay, the "Beef and Bread" region. For details, see our   South American Chilis page.

Sport Peppers

This chili is an important sandwich and hot dog ingredient in Chicago, and a table condiment in the southeastern states, hotness H2 to H3. For details see our Mexican Chilis page.

Tabasco

This chili, famous for being made into Tabasco Sauce and other Louisiana hot sauces, is quite hot at H6. For details see our Mexican Chilis page.

Tatashe Pepper:

This is a large conical red pepper with low heat (H0-H1?), but definitely not a Red Bell Pepper. For details see our Afrcan Chilis page.

Tepin

These tiny chilis are intenssely hot at H9, and are still harvested wild. For details see our Mexican Chilis page.

Thai and Southeast Asian Chilis

Many kinds of chilis (Prik) are grown in Thailand, and terminology, by time it's translated to English, is very confusing and sometimes just plain wrong. Details of size and hotness are difficult to find for those not available in California. Asian sources don't bother with these details because "everyone already knows". Several of the smallest chilis are called "Bird Peppers", but this name is not at all unique to Thailand.

While all chilis originated in Central and South America, chilis are so variable unique varieties have been developed in Thailand for local use. For details and culinary usage of the most important varieties, See our Thai Chilis page.

Turkish / Armenian Chilis

See Anatolia, Caucasus, Levantine Chilis.

Vathals, Dried

"Vathals" are vegetables, dried with a coating of salt or curd and salt.For details see our Indian Chilis page.

Verdi (Chili Verdi)

Fresh green, 6 to 11 inches by 2 inches. These mild (H2) are very similar to the New Mexico Chili. For details see our Mexican Chilis page.

Wiri Wiri Chili

Red ripe, about 1/2 inch diameter, hottness H10. Popular in Guyana. For details see our Caribbean Chilis page.

Yellow Hot Chili

A conical chili is of moderate heat (H4), typically 3.0 inches long and 1-5/8 inches diameter at the big end. For details see our Mexican Chilis page.

Yellow Wax, Long

Yellow green, ripening through yellow to orange, 6 to 9 inches by 2 inches diameter, hotness H4. Easy to confuse with hot Hungarian Wax. For details see our Mexican Chilis page.

Chili Powders & Flake

Chili Powders & Flake

Health Considerations

Hot Chilis are Safe?

The pain of hotness is entirely a nerve signaling thing and is not a real pain from damage of any kind. Birds do not have appropriate receptors and are immune to chilis so eat them and spread their seeds efficiently. The upshot of this is you can treat the seed in your bird feeder with chilis so the squirrels can't eat it, but it doesn't bother the birds at all. There are commercial products for this.

I Need Relief!

Tolerance:

Afterburn:

Vitamins:

Diabetes

Endorphin Rush:

Sweating and Digestion:

Salt Reduction:

If you are trying to reduce your salt consumption, adding chili and other spices to your food will reduce the need for salt. Vegans often add chilis to their food, as it can otherwise get kind of boring.

So-called "super tasters" are somewhat more affected by chili heat than regular people, but they are most sensitive to bitterness. They tend to use more salt because it masks bitterness. The opposite, "non-tasters" tend to be "chili-heads" and use a lot of other strong flavorings as well, but they don't use more salt than regular tasters.

Links

• A1 - Gernot Katzer's Spice Dictionary - Botanical details
• A2 - Chemical and Engineering News - What's That Stuff - Red-Hot Chili Peppers
• A10 - List of Capsicum Cultivars - Wikipedia
• A11 - Varieties - Alphabetical list.