Oatmeal Farm Network | Peppers Varieties

Aji Limo
A small, citrus-scented chili with high heat, native to Peru, often used raw in ceviche.

Aji Pepper
A broad South American species group (*C. baccatum*), known for its fruity flavor profile and medium heat; includes popular Peruvian peppers.

Anaheim Pepper
A long, mild pepper, typically green, used widely in the Southwestern US; excellent for roasting and stuffing.

Banana Pepper
A mild, tangy pepper with a curved shape and yellow-green color, often pickled or used in sandwiches and salads.

Bell Pepper
A large, blocky, mild-flavored fruit with crunchy walls; consumed as a vegetable in various colors (green, red, yellow, orange).

Black Pepper
The dried, unripe berry of the pepper plant (*Piper nigrum*), used whole or ground for its sharp, pungent heat.

Cayenne Pepper
A long, slender red pepper that is typically dried and ground into the popular cayenne spice, known for clean, medium-high heat.

Chili Pepper
A general term for the spicy fruit of the *Capsicum* plant, used globally to add heat and flavor to dishes.

Chili Powder
The dried and finely ground red chili peppers (*Capsicum* spp.); used to add heat and color (the simplest form of commercial chili spice).

Chiltepin
A tiny, round, extremely hot wild pepper considered the ancestor of most *C. annuum* varieties; used regionally in the American Southwest and Mexico.

Cubeb Pepper
Dried berries of a cubeb plant, offering a warming, slightly bitter, and peppery flavor with a hint of allspice.

Fatalii
A hot, lantern-shaped chili with a distinct fruity, citrus flavor, originating from Central Africa.

Guajillo Pepper
A dried pepper with a smooth, bright red skin and a complex, fruity, tangy, and medium-mild heat; essential in Mexican moles.

Habanero
A small, lantern-shaped chili known for its fruity aroma and intense heat (very high Scoville rating).

Jalapeño
A medium-sized chili pepper known for its signature spicy heat; commonly used fresh, pickled, or smoked (Chipotle).

Long Pepper
A flowering vine with small fruits, offering a flavor profile similar to black pepper but with hints of cinnamon and nutmeg.

Malagueta Pepper
A small, fiery, torpedo-shaped chili popular in Brazilian and Portuguese cuisines, known for its intense heat.

Paprika
A general term for the dried and ground fruit pods of milder *Capsicum* peppers; ranges in flavor from sweet and mild to smoky and spicy, used primarily for color and flavor.

Pasilla Pepper
A long, thin pepper that is deep black/brown when dried; has a rich, smoky, raisin-like flavor, often used in sauces.

Peruvian Aji
A broad South American species group (*C. baccatum*), known for its fruity flavor profile and medium heat; essential to Peruvian cooking.

Pimento
A large, heart-shaped, very sweet red pepper with thick flesh; primarily used for stuffing olives or in cheese spreads.

Poblano Pepper
A mild to medium-hot pepper with thick, dark green flesh, native to Puebla, Mexico; often roasted and used in chiles rellenos.

Rocoto (Tree Pepper)
A species (*C. pubescens*) characterized by black seeds; the fruit is very thick-walled and has moderate heat, commonly grown in the Andes.

Scotch Bonnet
A very hot chili with a distinct squash-like shape and fruity flavor, a staple in Caribbean cooking.

Serrano Pepper
A small, thick-walled chili with a bright flavor and medium-high heat; usually consumed fresh in Mexican cuisine.

Sichuan Pepper
The dried husk of the fruit of the prickly ash tree; produces a unique tingling, numbing sensation and a warm citrus aroma, essential in Chinese cooking.

Solomons Seal
A perennial plant with arching stems and delicate, bell-shaped flowers that hang from the stem.

Spilanthes

Tabasco Pepper
A small, red, medium-hot pepper, historically famous as the main ingredient in Tabasco sauce.

Thai Chili (Bird's Eye)
A small, thin, highly pungent chili pepper with high heat, common across Southeast Asian cuisines.

White Pepper
The seed of the ripe pepper berry with the outer skin removed; has a milder, earthy flavor than black pepper.

Peppers Ingredient Types