Below is a list of all known varieties for Banana Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Banana Pepper (Pickled Rings) | The classic deli presentation: sliced, pickled Banana Peppers. They are tangy, mild, and crunchy, having lost some of their initial sweetness and gained a strong vinegary sourness, used on sandwiches, pizzas, and salads. |
| Banana Pepper (Red/Ripe) | The fully ripened, deep-red color stage of the Banana Pepper. The flavor is notably sweeter than the common yellow-green form, with a milder tang and often a slight increase in heat. It is mostly used fresh or for specialty pickling. |
| Hungarian Wax Pepper | A close relative often confused with the Banana Pepper. It is similar in shape but typically has a much higher heat level (5,000–10,000 SHU) and thicker flesh, used for pickling and sautéing across Eastern European cuisine. |
| Sweet Banana Pepper | A specific cultivar with extremely low capsaicin levels, maximizing the pepper's inherent sweetness and tangy, tropical fruit notes. Used exclusively in fresh salads and for making sweet relish. |