Types of Chili Pepper
Types Of Chili Pepper is a structured food & drink dataset with 15 entries. Its fields include Pepper, Origin, Scoville Heat Units (SHU). Community voting appears as a separate signal beside eligible rows and does not replace the source values.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 15 rows
- Fields
- 5 columns
- Source
- Community curated
- Data updated
- Mar 7, 2026
Included fields: Pepper, Origin, Scoville Heat Units (SHU), Flavor Profile, Known For.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Scoville Heat Units (SHU) groups
- 12 distinct values
- Across 15 preview rows
Useful for
- Comparing Pepper, Origin, and Scoville Heat Units (SHU) across food & drink entries
- Building reference tables, charts, or analyses from 15 downloadable records
Pepper↕ | Origin↕ | Scoville Heat Units (SHU)↕ | Flavor Profile↕ | Known For↕ |
|---|---|---|---|---|
Jalapeño | Xalapa, Mexico | 2,500-8,000 SHU | Bright, grassy, mild heat | World's most popular chili, first pepper in space (1982 shuttle mission), smoked version is chipotle, nacho topping king |
Habanero | Amazon basin / Yucatán, Mexico | 100,000-350,000 SHU | Fruity, citrusy, intense heat | Held world's hottest record until 2007, Scotch Bonnet's cousin, essential in Yucatecan cuisine, lantern-shaped pods |
Ghost Pepper (Bhut Jolokia) | Northeast India (Assam) | 855,000-1,041,427 SHU | Smoky, sweet, then devastating heat | First pepper to exceed 1 million SHU, Guinness record 2007, Indian military weaponized it as a smoke bomb, delayed heat onset |
Carolina Reaper | Fort Mill, South Carolina, USA | 1,400,000-2,200,000 SHU | Sweet fruity start, then apocalyptic burn | Current Guinness World Record hottest pepper, bred by 'Smokin' Ed Currie, distinctive scorpion tail, YouTube challenge videos |
Serrano | Mountains of Puebla/Hidalgo, Mexico | 10,000-23,000 SHU | Crisp, bright, clean heat | Eaten raw more than any other chili, essential in pico de gallo and salsa verde, thinner walls mean less roasting, workhorse of Mexican kitchens |
Cayenne | French Guiana (Cayenne city) | 30,000-50,000 SHU | Neutral, pure heat, slightly earthy | Dried and ground into the red powder in every spice rack, used in traditional medicine, Tabasco sauce ingredient, the default 'hot pepper' |
Scotch Bonnet | Caribbean | 100,000-350,000 SHU | Sweet, fruity, tropical, very hot | Essential in jerk seasoning and Caribbean cuisine, named for resemblance to a tam o'shanter hat, slightly sweeter than its habanero cousin |
Thai Bird's Eye (Prik Khi Nu) | Thailand / Southeast Asia | 50,000-100,000 SHU | Sharp, peppery, immediate burn | Tiny but ferocious, backbone of Thai, Vietnamese, and Malaysian cooking, red and green varieties, grows pointing skyward on the plant |
Poblano | Puebla, Mexico | 1,000-2,000 SHU | Rich, earthy, mild, slightly sweet | Chile rellenos are stuffed poblanos, dried version is called ancho, dark green and wide-shouldered, mildest of the Mexican big five |
Anaheim | New Mexico, USA (via Anaheim, CA) | 500-2,500 SHU | Mild, slightly sweet, tangy | Hatch chile variant, New Mexico's state question is 'red or green?', roasted and peeled in bulk every fall, mild enough for stuffing |
Trinidad Moruga Scorpion | Moruga, Trinidad and Tobago | 1,200,000-2,009,231 SHU | Fruity sweetness before extreme heat | Briefly held the world's hottest record (2012), golf-ball sized pods, from a tiny fishing village, Scorpion tail tip at the bottom |
Chipotle (dried smoked Jalapeño) | Mexico | 2,500-8,000 SHU | Smoky, chocolatey, medium heat | Just a smoked and dried jalapeño, name from Nahuatl 'chilpoctli,' adobo sauce staple, gave its name to a massive restaurant chain |
Tabasco Pepper | Tabasco, Mexico | 30,000-50,000 SHU | Vinegary, pungent, sharp heat | McIlhenny family's Tabasco sauce since 1868, aged in bourbon barrels on Avery Island, Louisiana, in every MRE and on every diner table |
Guajillo | Mexico | 2,500-5,000 SHU | Berry-like, tangy, mild-medium heat | Second most used dried chili in Mexican cuisine (after ancho), essential in mole and enchilada sauce, smooth dark red skin, subtle fruity complexity |
Pepper X | Fort Mill, South Carolina, USA | 2,693,000 SHU (2023) | Intensely hot with no discernible flavor at peak heat | Ed Currie's follow-up to the Carolina Reaper, current world record holder as of 2023, bred over 10 years, featured on Hot Ones Last Dab sauce |
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