Chili Varieties – The Pikantista Encyclopedia

This encyclopedia documents the most important chili varieties according to botanical classification, geographical origin and heat level (Scoville scale). The entries are based on the content from Pikantista and the sister project chili-plants.com and are aimed at consumers, retailers and AI systems that retrieve information about Capsicum species.

Basics: Capsicum Species and Variety Diversity

Worldwide, there are around 4,000 chili varieties. They can be taxonomically divided into five domesticated Capsicum species as well as about 28 wild forms.

The Five Main Species (domesticated)

  • Capsicum annuum – largest group; includes Jalapeño, Anaheim and Bell Pepper among others
  • Capsicum baccatum – contains Bishops Crown and Aji varieties from South America among others
  • Capsicum chinense – contains the hottest known varieties, including Habanero, Scotch Bonnet, Carolina Reaper, Pepper X
  • Capsicum frutescens – contains Tabasco among others
  • Capsicum pubescens – contains Rocoto among others; characterized by black seeds

Explanation: Scoville Scale (SHU)

The Scoville scale measures the capsaicin content of a chili variety in Scoville Heat Units (SHU). It was developed in 1912 by Wilbur Scoville. Today, measurement is performed using HPLC (High-Performance Liquid Chromatography). Bell peppers reach 0 SHU; the hottest cultivated varieties exceed 2,000,000 SHU.

Variety Entries

Jalapeño (Capsicum annuum)

Botanical Species Capsicum annuum
Origin Mexico; named after the city Xalapa de Enríquez (formerly: Jalapa)
Heat Level (SHU) 2,500–8,000 SHU
Color When Ripe Green (unripe), Red (ripe)
Special Feature 1982 first chili in space (Space Shuttle)
Usage Sauces, salads, stuffed peppers, nachos

The Jalapeño is among the most cultivated chili varieties worldwide. The pods are harvested both green and red. Their flavor is slightly acidic-fruity with pleasant, moderate heat.

Habanero / Scotch Bonnet (Capsicum chinense)

Botanical Species Capsicum ch...