The great thing about chillies is that there are so many different types of chilli pepper that you're sure to find something to bolster your dishes with that great chilli flavour, without inadvertently testing yourself or your guests' pain thresholds – unless you want to, of course. Some people love a great whack of chilli heat, others prefer something much more subtle. We don't judge.
The helpful infographic at the end of the article from the cookware store Williams Sonoma, lists 12 different types of chilli pepper of varying heats, from the gentle padron, to the tongue-blistering habanero, and the types of cuisine in which they're used.
If you're used to cooking with something fairly mild, why not try upping the heat? Or simply try dialling it down a touch and seeing how that affects the flavour? You might find you prefer it.
The heat of a chilli is measured using the Scoville scale, which bases its rating on the concentration of capsaicinoids. The scale is named after its creator, the American pharmacist Wilbur Scoville, who developed an organoleptic test in 1912. The test involves dissolving an exact weight of dried pepper in alcohol to extract the heat components, which are then diluted in sugar water. The heat level is based on this dilution, rated in multiples of 100 SHU (Scoville Heat Units). Levels of pungency range from 'non pungent' (0-700SHUs) to 'very highly pungent' (above 80,000 SHUs).
One chilli you definitely don't want to be cooking with is this Dragon's Breath chilli, which has an incredible 2.2 million Scoville rating, making it the second hottest chilli on record.
12 types of chilli pepper
Anaheim pepper
A long and skinny chilli, mildly tangy. Also known as a Colorado or California chilli. Perfect for cooking into salsas.
Heat level: 2
Banana pepper
A very mild and tangy pepper, otherwise known as yellow wax pepper or banana chilli. Perfect for stuffing with meat or cheese or pickling.
Heat level: 1
Cayenne pepper
A hot and spicy South American store-cupboard favourite found in plenty of sauces. Usually used dried and ground and particularly popular in Asian dishes.
Heat level: 3
Fresno pepper
If you like jalapeños, you'll love Fresno chilli peppers! Popular in Southwestern or Mexican cooking, they can be found anywhere, from ceviche to salsa.
Heat level: 2
Habanero pepper
This one's hot hot hot and stands out from the crowd thanks to its bulbous body and bright orange/red colour. On the palate, it's almost floral. Southwestern or Mexican cooking as well as Caribbean jerk dishes and marinades.
Heat level: 4
Jalapeño pepper
These popular small and shiny peppers are a stalwart of the Mexican kitchen, lending heat to salsas. If you get some in your eye, here's how to remove the heat fast. Try the ultimate jalapeño popper recipe.
Heat level: 4
Padron pepper
A tapas favourite, generally mild but with the occasional hit of spice. 'Pimentos de Padrón' are best served charred from the grill, tossed in olive oil and sprinkled with Maldon salt.
Heat level: 1
Piquillo pepper
These Spanish all-rounders are similar to the bell pepper. They lend themselves to being stuffed with meat or cheese as tapas or a light meal.
Heat level: 1
Poblano pepper
Large, crisp and vegetal peppers, most like the Anaheim. Dark, glossy green in colour. Popular in Southwestern and Mexican cooking.
Heat level: 1
Red Thai pepper
These bright red petite chillies are little fire crackers. The heat intensifies gradually. Best used to add heat to Thai and Indian curries.
Heat level: 2
Serrano pepper
These small and dark green peppers pack a spicy punch. The smaller the pepper, the hotter it is. Great for adding oomph to Thai and Indian curries.
Heat level: 3
Shishito pepper
This Japanese pepper is similar to a Padron. Generally mild but occasionally spicy. Works well on the grill and served with a liberal sprinkling of Maldon salt.
Heat level: 3
