Herb & Spice Companion

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TYPES OF CHILI PEPPERS

Here are some of the most popular chili peppers from around the world,

along with estimated heat levels.

Anaheim: mild

Large, often stuffed in Mexican cooking, like chiles rellenos

Bird’s Eye: extremely hot

Small, often used in Southeast Asian stir-fries

Habanero: hottest

Dried, sweet, citrusy, used in Mexican salsas and long-cooked

dishes

Jalapeño: hot

Medium-sized, used in Mexican salsas; the dried, smoked version

is called chipotle, used in adobo sauce

Malagueta: extremely hot

Small, used in stews and poultry dishes in Portuguese, Brazilian,

and Mozambican cooking

Poblano: mild

Large, often stuffed in Mexican cooking; the dried version is called

ancho pepper, often ground

Scotch bonnet: hottest

Small, smoky, used in Caribbean jerk seasonings and sauces

Serrano: hot

Small, fruity, popular in Mexican salsas

Tabasco: extremely hot

Small, sharp, used in the ever-popular sauce

Thai: extremely hot

Small, red, used in curries and stir-fries

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