Originating in the Amazon, habanero peppers are extremely hot and have a fruity flavor. They are commonly used in Caribbean and Mexican cuisines.
Named after the Mexican town of Jalapa, jalapeños are moderately spicy and widely used in Mexican dishes. They are often used fresh, pickled, or smoked (as chipotle peppers).
These small, fiery chilies are a staple in Thai cuisine. They are known for their intense heat and are used in various Thai dishes, adding spice to soups, curries, and stir-fries.
Named after the city of Cayenne in French Guiana, cayenne peppers are often used in powdered form. They have a moderate to high level of heat and are commonly used in hot sauces.
Serrano peppers are hotter than jalapeños and are commonly used in Mexican cuisine. They are often added to salsas, sauces, and pico de gallo.
Named after the city of Anaheim in California, these mild to moderately spicy peppers are commonly used in Southwestern and Mexican cuisines. They are often used in salsas and sauces.
Poblanos are mild chili peppers with a rich, earthy flavor. They are often used in Mexican dishes such as chiles rellenos and mole sauces.
Commonly used in Caribbean cuisine, particularly in Jamaican jerk dishes, Scotch Bonnet peppers are extremely hot and have a distinct fruity flavor.