Difference Between Peperoni and Chili

The first glance seems confusing: Is peperoni a chili or not? Why are some called this and others that? The answer is surprisingly simple – and at the same time a little journey through history, botany and language. Peperoni and chili are actually not different at all. They are the same plant, just with different names – depending on region, language and tradition.

In this article we'll clear up the confusion, take a look at the history of chili in Europe, and show you why the linguistic differences arose. Plus: Which chili variety suits which heat preference?

Table of Contents

• Origin: Central and South America
• History: Chilies in Europe after 1492
• The term "Peperocini" – a historical name
• Peperoni is another word for chili
• What is the difference? (Spoiler: There is none!)
• Heat comparison: Peperoni vs. Habanero vs. Jalapeño
• Bell peppers: Chili without heat
• Frequently asked questions about peperoni and chili

Origin: Central and South America

Before we explain the difference between peperoni and chili, first some helpful facts – because behind every pod is a whole story. All pepper varieties have their origin in Central and South America. This is geologically and botanically speaking quite new – only in the last 10,000 years was Capsicum domesticated.

The first chili cultivators were Mesoamerican Indian tribes: Incas, Aztecs and Mayas. They recognized even then that certain wild forms of Capsicum with larger fruits and interesting heat properties could be cultivated. A process that took millennia and gave agriculture a new dimension.

History: Chilies in Europe after 1492

Tomatoes and chilies only found their way to Europe after the discovery of America in 1492. This was a culinary shock – Europe didn't know these spices. Peppers, tomatoes, potatoes: Everything came with Columbus.

About 100 years later, in the 16th century, chili plants were increasingly grown in Italy. Chilies and tomatoes quickly found their way into Italian cuisine – especially in southern Italy, where the climate was similar to the American regions of origin.

Sicily and the paste tradition

In Sicily, hot peppers are traditionally processed into paste – a method still used today. Pizza Diavolo (the "devilish pizza" with hot peppers) has probably been served in Naples since the Baroque period. The tradition of chili in southern Italian cuisine is therefore older than many think.

The term "Peperocini" – a historical name

The name "Peperocini" was first written down in 1568. The Italian botanist and physician Pietro Andrea Mattioli described the plant in his influential work and made an interesting observation: The newly cultivated Italian peperoni were much hotter than the chilies then imported from Asia.

This was a significant moment in European chili history. Mattioli recognized that these new American plants were something very special – hotter, more diverse, and better adapted to the European climate.

Peperoni in Neapolitan cuisine

In the recipe book of Neapolitan cook Antonio Latini from 1694, a salsa was cooked from peperocini, tomatoes, onions and oil – one of the earliest documented "peperoni sauces" in Europe. This is practically the original recipe for Italian chili sauces.

Particularly interesting: Chili was also widespread in the cuisine of the poorer population. In Italy the pods were quite cheap, and many could afford these healthy fruits. This makes chilies a democratic vegetable – not just for the rich, but for everyone.

Peperoni is another word for chili

Here's the clear botanical answer: Both peperoni and chili stem from the wild forms of the Capsicum plant. It's the same genus, the same family.

Peperoni is simply another word for chili. Nothing more. It's a linguistic and regional phenomenon, not a botanical difference.

The variety of names

Since there is an incredible variety of chilies, one can speak neither of the chili nor of the peperoni. There are red, green, yellow, orange, brown, black variants. There are small, large, hot, mild. There are thick-walled and thin-walled.

Many people think of small red pods when they think of chilies – the classic image of a chili. Peperoni, on the other hand, are rather associated with green and red chili pods in an elongated, pointed shape. Thick-walled peperoni are preferred for pizza and pickling – because they are more stable and have more flesh.

Heat range

The heat of peperoni is about 15,000 to 30,000 SHU – that's moderate, not too intense. The contained capsaicin leads to a healthy heat level that beginners can also handle.

You surely know this: Those who like to eat spicy food frequently would classify peperoni as medium-hot on a heat scale. For chili lovers and connoisseurs they are an ideal introduction to spicy cuisine.

What is the difference? (Spoiler: There is none!)

Clear answer: There is no difference.

Both chilies and peperoni are fruits of the Capsicum plant. The term is simply regionally and linguistically different – the content is the same. In Italy they say peperoni, in Mexico they say chili, in Germany some say one thing and others say another.

It's like with rolls, buns, baps, bread rolls – the same baked good, just different regional terms. Exactly the same with peperoni and chili.

Heat comparison: Peperoni vs. Habanero vs. Jalapeño

The question "Who is hotter?" cannot be answered generally – there are so many chili varieties. But a comparison helps:

Peperoni: 15,000–30,000 SHU

Peperoni usually belong to the species Capsicum annuum and are in the medium heat range. They are mild enough for pizza and antipasti, hot enough to be interesting.

Jalapeño: 2,500–8,000 SHU

Jalapeños are milder than peperoni – actually the entry point for beginners.

Habanero: 100,000–350,000 SHU

Habaneros are considerably hotter than peperoni – about 4–5 times as hot. Among the "normal" chilies, habaneros are already in the upper range.

Who is hotter?

In direct comparison: Habanero > Peperoni > Jalapeño. But within a variety there are also variations – depending on cultivation, water, sun, degree of ripeness.

The heat depends on the contained capsaicin – the substance that causes the burning sensation in the mouth. The more capsaicin, the hotter the chili.

Bell peppers: Chili without heat

There is another category: bell peppers. These also belong to the genus Capsicum, so botanically they are also a chili. But with bell peppers, the capsaicin has been completely removed through breeding.

Bell peppers today contain practically no capsaicin and are therefore not hot. It's a chili without heat – an interesting breeding development that shows how flexible the plant is.

For heat lovers this is naturally not interesting – but for kitchens that want the flavor of peppers without heat, it's perfect.

Frequently asked questions about peperoni and chili

Is peperoni the same as chili?

Yes, basically. Both terms refer to fruits of the Capsicum plant. "Peperoni" is simply the Italian-influenced term that is widespread in German-speaking areas – the same plant family is meant. It's a linguistic, not a botanical difference.

How hot is a peperoni compared to a habanero?

Peperoni have a heat of around 15,000–30,000 SHU – roughly comparable to a milder jalapeño variety. Habaneros reach 100,000–350,000 SHU and are therefore significantly hotter – about 4–5 times hotter. That's another league! As a Pikantista you know: That makes a big difference when cooking.

What does SHU mean?

SHU stands for "Scoville Heat Units" – the unit of measurement for the heat of chilies. The higher the SHU value, the more capsaicin is contained and the hotter it burns in the mouth. A jalapeño with 5,000 SHU doesn't burn half as hot as a peperoni with 30,000 SHU.

Where does the term "Peperocini" come from?

The term "Peperocini" was first recorded in writing in 1568 by Pietro Andrea Mattioli, an Italian botanist. He used it to describe hot pepper pods and noted that these were hotter than chilies then imported from Asia. This was a significant observation for European culinary history.

Do bell peppers also contain capsaicin?

No, practically not. With bell peppers, the capsaicin has been completely removed through selective breeding. They are not hot – quite unlike real chili sauces that heat lovers prefer. It's a deliberate breeding decision that shows how flexible the Capsicum plant is.

Were chilies always so widespread in Europe?

No, not at all. Chilies only came to Europe after 1492 – with Columbus. This means: Italian cuisine, Spanish cuisine, everything we know as "European classic" developed without chilies. A large part of today's European cuisine wouldn't be possible without chilies.

Are Pizza Diavolo and peperoni pizza the same thing?

No, not quite. Pizza Diavolo is made with hot peperoni pods – but often also with additional heat from oil or other hot ingredients. Peperoni pizza can be milder. Both use peperoni as the main ingredient though.