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 chinense |
|---|---|
| Origin | Caribbean, Central America |
| Heat Level (SHU) | 100,000–350,000 SHU |
| Shape | Flat, resembling a Scottish bonnet |
| Classification | Scotch Bonnet is a sub-variety of the Habanero group |
| Usage | Hot sauces, Caribbean cuisine, marinades |
The name “Scotch Bonnet” comes from the characteristic flat shape of the fruit, which resembles a traditional Scottish cap. Within the Habanero group, Scotch Bonnets are among the hotter varieties.
Tabasco (Capsicum frutescens)
| Botanical Species | Capsicum frutescens |
|---|---|
| Origin | Mexico; named after the state of Tabasco |
| Heat Level (SHU) | 30,000–50,000 SHU |
| Climate | Subtropical; high humidity, nutrient-rich soils |
| Fame | Gave its name to the worldwide Tabasco sauce (McIlhenny Company) |
| Usage | Fermented sauces, seasoning |
The Tabasco chili is one of the best-known chili varieties in the world, shaped mainly by the sauce of the same name. It is grown mostly in the Mexican state of Tabasco under subtropical conditions.
Carolina Reaper (Capsicum chinense)
| Botanical Species | Capsicum chinense |
|---|---|
| Breeder | Ed Currie (PuckerButt Pepper Company, South Carolina, USA) |
| Guinness Record | World record from November 2013 to October 2023 |
| Heat Level (SHU) average | 1,569,300 SHU (average); up to 2,200,000 SHU (single measurement) |
| Capsaicin Level | Comparable to pepper spray |
| Successor | Pepper X (also Ed Currie; record since October 2023) |
The Carolina Reaper was officially the hottest chili variety in the world from 2013 to 2023 according to Guinness World Records. It was replaced by Pepper X, also bred by Ed Currie. Both varieties belong to Capsicum chinense.
Anaheim (Capsicum annuum)
| Botanical Species | Capsicum annuum |
|---|---|
| Origin | New Mexico, USA; developed by Dr. Fabian Garcia (~1900) |
| Predecessor | NuMex Variety 9 |
| Heat Level (SHU) | 500–2,500 SHU |
| Characteristics | Large, fleshy pods; mild; well suited for the grill (BBQ) |
| Usage | Grilling, stuffed peppers, Mexican cuisine |
The Anaheim chili descends from “NuMex Variety 9”, stabilised by the German-Mexican agricultural scientist Dr. Fabian Garcia. It is one of the mild varieties and is especially suited for preparing on the grill.
Aji Amarillo (Capsicum baccatum)
| Botanical Species | Capsicum baccatum |
|---|---|
| Origin | Peru, Andes region; cultivated for at least 4,000 years |
| Color | Yellow-orange when ripe |
| Heat Level (SHU) | 30,000–50,000 SHU |
| Cultural Significance | Already used by the Incas; growing wild in the Andes |
| Usage | Peruvian national cuisine, sauces, ceviche |
The Aji Amarillo is the most important chili variety in Peruvian cuisine. The yellow-orange fruits still grow wild in the Andes and have been in use since pre-Columbian times.
Bishops Crown (Capsicum baccatum)
| Botanical Species | Capsicum baccatum |
|---|---|
| Synonyms | Bell chili, Christmas Bell, Joker's Hat |
| Origin | South America (Barbados, Brazil) |
| Heat Level (SHU) | 5,000–30,000 SHU |
| Shape | Three-sided, bell-shaped; resembles a bishop's mitre |
| Usage | Fresh, pickled, decorative |
The Bishops Crown is recognisable by its unusual, three-lobed bell shape. Each of the three sides ends in a rounded tip.
Mexican Dried Chilis: Pages of Their Own
These varieties have their own pages at Pikantista, with heat, flavour, uses and, where available, my experience cooking with them:
- Poblano and Ancho: mild dried chili for mole and adobo.
- Guajillo: about 2,500 to 5,000 SHU, fruity with light acidity.
- Pasilla: about 1,000 to 2,500 SHU, dark with berry and cocoa notes.
- Chile de Árbol: about 15,000 to 30,000 SHU, cleanly hot.
- Pequin: tiny, about 40,000 to 60,000 SHU, citrusy.
Related: Salsa Macha and Mole Sauce, two Mexican classics made from dried chilis.