Types of Peppers: Main Varieties

Peppers are versatile fruits that add colour, crunch or heat to dishes around the world.

Originating in Latin America, they were only introduced to the rest of the world after being discovered by Spanish and Portuguese explorers. They've since become a staple ingredient in cuisines from Spain to India, to Tunisia and Thailand.

There are many pepper varieties to choose between within the genus Capsicum, each with distinct colours, shapes, flavour profiles, and heat levels, from the popular sweet bell pepper to hot and fiery chilli peppers.

Find out the main types of fresh peppers and how to use them, plus how they can change colour and flavour profile as they ripen, as well as some that can be dried, ground and turned into indispensable spices, like paprika.

Bell Peppers

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The ubiquitous crunchy bell pepper, also known as paprika, sweet pepper, pepper, or capsicum can be found in kitchens throughout the world and comes in a variety of colours from slightly bitter green to orange, yellow, and the sweetest, red.

Bell peppers keep well and are very versatile in the kitchen, lending themselves to a variety of cuisines and dishes, from salads to stir-fries to enchiladas and main dishes like stuffed peppers. Dried and ground red peppers become the spice, paprika.

Learn how to cut bell peppers without getting seeds everywhere.

Piquillo Peppers

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Forget spice and think sweet, mild heat when it comes to piquillo peppers, or 'little beaks' from northern Spain. Piquillos are popular served as tapas in spain as well as grilled and seasoned and served with meat or cheese. They're also commonly found in glass jars.

Pimento Peppers

pimento peppers

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Mild and sweet pimentos or pimientos, also known as cherry peppers because of their red colour and round, heart-shaped fruit, also come in other colours, including green, yellow, and maroon.

Shishito Peppers

Small and mild shishito peppers are popular in Japan and are usually harvested green. The thin walls of these peppers make them ideal for pan-searing, which means you’ll often find shishito peppers as a side dish alongside wok-seared steak or chicken or diced on top of pizzas.

Poblano Peppers

This mildly spicy and largish chilli pepper hails from the state of Puebla in Mexico where it's found in popular dishes like chiles rellenos poblanos – roasted peppers stuffed with cheese and fried in batter. When dark red-brown mature peppers are dried they become rich and sweet and are known as ancho or chilli ancho.

Jalapeno Peppers

These long, hot and spicy chillies originate in South America and are available all year round. They're dark green when young and red when ripe. Dried or smoked they're known as chipotle, where they deliver deeper, sweeter flavours. They're an integral ingredient in many dishes, salsas and sauces.

Find out the difference between red and green jalapenos and what to do when you get jalapenos in the eye.

Habanero Peppers

Hot hot hot habaneros are small and bulbous members of the Capsicum chinense species. They have smooth orange flesh and typically get used in small quantities due to their intense heat and are perfect for fiery sauces.

Serrano Peppers

These fiery hot chillies also hail from Mexico, where they are almost as popular as jalapeno peppers. When ripe serranos are red or orange and can be eaten cooked, pickled, or raw and are often found in Mexican and Thai cuisine.

Cuban Peppers

Large and wide Cuban or cubanelle peppers can be both bright green and red. Considered a sweet pepper with moderate heat, they’re great for Cuban- and Italian-style sandwiches, salads, pizza toppings, and casseroles.