10 Piping-Hot Peppers

Get the Scoville scoop on 10 popular chiles used in cooking

By Brynn Mannino

Posted July 06, 2009 from WomansDay.com

Depending on how much of the compound capsaicin they contain, peppers can range from sweet to spicy—making them a welcome addition to a variety of cuisines. Interestingly, the same chemical responsible for their heat also accounts for their valued health benefits—including triggering endorphins, lowering cholesterol and preventing blood clots. Below, in hot to not-so-hot order according to the Scoville scale, we’ve rounded up the more popular peppers in the pack. From Havana’s fiery habañero to the mild banana pepper, browse through our guide to cooking with peppers.

Habañero

Fruity (even citrusy) undertones complement the fiery kick of the popular habañero chile—one of the most intensely spicy species in the pepper family. Of Cuban descent, named after the city La Habana (a.k.a. Havana), the pepper is cultivated in Mexico and often makes an appearance in the country’s cuisine. Though occasionally used in its pre-ripened form, the pepper is more often prepped for cooking during its various stages of maturation—which are indicated by the colors yellow, orange and red. Scoville rating: 200,000–300,000

Santaka

Uniquely grown standing upright on a white flowering plant, the santaka chile pepper is about two to two-and–a-half inches long, and its intensely spicy flavor is encased in a thin red or green wall. Typically grown in Japan, santaka chiles are usually thinly sliced (or dried) when included in Asian dishes like stir-fry or sautéed eggplant. Sometimes they are also used in hot salsas. Scoville rating: 50,000–100,000

Cayenne

Boasting a spicy taste (though very little aroma), the bright red cayenne chile is a popular cooking ingredient and garnish. Often the crushed red pepper used to complement many Italian dishes, cayenne pepper can also be tossed in the pot to spice up soups and sauces. Fun fact: It is also the active ingredient in mace or pepper spray. Scoville rating: 30,000 –50,000

Arbol

Chile de arbol, as the arbol pepper is known, means “tree-like pepper”—referring to its woody stem. Its slightly smoky flavor is a favored addition to guacamole, sauces, soups and stews. Slim in form and bright red in color (like its cayenne cousin), the pepper retains its ruby tone even when dried and is often used in homemade crafts for a festive touch. Scoville rating: 15,000–30,000

Serrano

Though they can certainly hold their own on the spicy scale, serrano peppers are most loved for their colorful presentation (originally green, they ripen to red, brown, orange or yellow) and low-labor preparation; difficult to dry due to their meaty texture, they are most commonly used in their unpeeled, unsteamed form or sometimes roasted whole. Additionally, they blend in easily, which makes them well suited for spreads, guacamole, relishes, sauces and seasonings. Scoville rating: 10,000–35,000

Jalapeño

Though cultivated in Mexico, the jalapeño is a popularly used ingredient throughout the world. Alternately referred to as cuaresmeño, huachinango and chile gordo, the jalapeño is most often picked in late summer, while still green; it turns red if left to ripen into the fall. Whether thinly sliced and served atop a piece of a yellowtail sashimi or smoked and scattered over a cheesy nacho platter, jalapenos have a warm lingering sensation that’s always refreshing. Scoville rating: 2,500–5,000

Cascabel

Deep red-brown in color, the cascabel chile (also known as chile bola) gets its name from the Spanish word for rattle—referring to its shape and musical inclination when shaken. Moderately spicy, the pepper boasts a unique nutty flavor, serving a heat-sensitive but flavor-welcoming palate well. It is traditionally used in sauces, soups, stews and salsas (it’s also the base for most chile pastes) and is available dried whole or in powdered form. Scoville rating: 1,500–2,500

Poblano

One of the most popular mild chile peppers is the poblano—a word meaning “an inhabitant of Puebla (Mexico).” In their dried state, poblanos are called ancho or mulato. Commonly cooked within Mexico and throughout the United States, most are roasted and peeled before being used for recipes, which is said to improve the texture and flavor of the pepper. Scoville rating: 2,000

Cherry

The cherry pepper—also called the pimiento pepper—gained its name from its size and appearance. Often pickled or brined, its sweet, succulent skin lends a great garnishing touch to salads, pastas and cheese-based dishes. Like jalapeños, cherry peppers can also be stuffed with cheese and deep-fried. (They’re also the familiar red stuffing found in Spanish green olives.) Though they’re not very spicy, removing the seeds will significantly reduce the cherry peppers’ temperature even more. Scoville rating: 100–500

Banana

The banana pepper is notably sweet—though, when served whole with the seeds and juice, it can certainly bring a sting. Long, tapered and banana-shaped—which is where it gets its name—the pepper is typically yellow, though it does morph into a deeper shade of orange as it matures. Favored fried or sautéed, banana peppers also make a welcome addition to salads, relishes and sandwiches. Scoville rating: 0–500