125 Types of Peppers to Grow: Perfect for Beginners and Experts

List of 125 Types of Peppers to Grow

Here’s the full curated list of 125 different kinds of peppers with pictures for most varieties.

1. Jalapeño

Originating in Mexico, Jalapeños are medium-sized peppers with thick, smooth walls and a glossy green color that turns red when fully ripe. Known for their manageable heat, they’re also called “cuaresmeños” in some regions.

• Color: Green
• Heat: Medium (2,500-8,000 SHU)
• Days to Maturity: 70-85 days
• Best Uses: Fresh, pickled, salsas, poppers
• Harvest Tips: Pick when green for mild heat, or red for a slightly sweeter flavor.

2. Poblano

Poblanos are mild, dark green peppers from Puebla, Mexico. They’re large and heart-shaped, with a thick skin that roasts well. Known as “chile Ancho” when dried, their earthy, mildly spicy flavor makes them a staple in Mexican cuisine.

• Color: Green
• Heat: Mild (1,000-1,500 SHU)
• Days to Maturity: 65-80 days
• Best Uses: Roasted, chiles rellenos, sauces
• Harvest Tips: Pick when dark green for cooking, or leave until red for a deeper flavor.

3. Habanero

Originally from the Amazon basin, Habaneros are small, lantern-shaped peppers in vibrant shades of orange and red. Known for their intense heat and fruity, tropical flavor, Habaneros are essential to Yucatecan cuisine.

• Color: Orange
• Heat: Hot (150,000-325,000 SHU)
• Days to Maturity: 90-100 days
• Best Uses: Hot sauces, salsas, marinades
• Harvest Tips: Pick Habaneros when orange or red for peak flavor.

» Related: When to Pick Habaneros + 3 Best Ways to Store Peppers

4. Serrano

Serrano peppers, native to the mountainous regions of Mexico, are slender and vibrant green, turning red when mature. They’re prized for their fresh, bright flavor and slightly higher heat than Jalapeños.

• Color: Green
• Heat: Medium (10,000-25,000 SHU)
• Days to Maturity: 75-85 days
• Best Uses: Fresh, salsas, pickled
• Harvest Tips: Harvest when green for a milder flavor, or wait for red for a bit more heat.

5. Scotch Bonnet

Native to the Caribbean, Scotch Bonnets are small, wrinkled peppers with a fiery kick and a sweet, fruity taste. They’re often confused with Habaneros but have a distinct, sweet flavor that’s essential to Caribbean cuisine.

• Color: Yellow
• Heat: Hot (100,000-350,000 SHU)
• Days to Maturity: 90-100 days
• Best Uses: Jerk marinades, sauces, spicy stews
• Harvest Tips: Pick when yellow or orange for the best flavor.

» Related: Scotch Bonnet vs Habanero: Revealing 3 Key Differences in This Spicy Family

6. Guajillo

Originating in Mexico, chile Guajillo peppers — known as Mirasol when fresh — are slender, red, and commonly used in sauces. They have a mild to medium heat with a sweet, fruity, and slightly smoky flavor, perfect for adding depth to dishes.

• Color: Dark red
• Heat: Mild (2,500-5,000 SHU)
• Days to Maturity: 70-85 days
• Best Uses: Sauces, marinades, mole
• Harvest Tips: Harvest when fully red and leathery for drying.

7. Peri Peri

Peri Peri peppers, also known as Piri Piri or African Bird’s Eye Chili, are small, red, and intensely pungent with a smoky, citrusy flavor. Native to Africa, they’re famous for their fiery heat and use in sauces.

• Color: Red
• Heat: Hot (50,000-100,000 SHU)
• Days to Maturity: 85-100 days
• Best Uses: Hot sauces, marinades
• Harvest Tips: Pick when red and fully ripe for peak heat.

8. Madame Jeanette Pepper

From Suriname, Madame Jeanette peppers are wrinkled and pack a fruity, tropical flavor with intense heat. They’re popular in Caribbean dishes for their unique taste.

• Color: Yellow
• Heat: Very Hot (125,000-325,000 SHU)
• Days to Maturity: 90-100 days
• Best Uses: Hot sauces, spicy dishes
• Harvest Tips: Harvest when yellow or red for full flavor.

9. Cayenne

Cayenne peppers are long, thin, and turn vibrant red when mature. They have a sharp, spicy heat and a slightly smoky flavor, making them ideal for drying into powders or hot sauces.

• Color: Red
• Heat: Medium-Hot (30,000-50,000 SHU)
• Days to Maturity: 70-80 days
• Best Uses: Powders, hot sauces, drying
• Harvest Tips: Pick when bright red for drying and powdering.

» Related: When to Pick Cayenne Peppers: The Best Time for Harvesting

10. Bell Pepper

A common favorite, Bell Peppers are blocky, sweet, and mild, with a variety of colors. They’re easy to grow and versatile in the kitchen.

• Color: Varies (Green, Red, Yellow, Orange)
• Heat: None (0 SHU)
• Days to Maturity: 60-90 days
• Best Uses: Fresh, roasting, salads
• Harvest Tips: Harvest when fully colored for best flavor.

11. Banana Pepper

Banana peppers are mild and tangy, with a banana-like shape and color. They’re ideal for pickling or adding a mild kick to dishes.

• Color: Yellow
• Heat: Mild (0-500 SHU)
• Days to Maturity: 60-75 days
• Best Uses: Pickling, salads, sandwiches
• Harvest Tips: Pick when bright yellow for best flavor.

12. Lemon Drop

Native to Peru, Lemon Drop peppers are small, bright yellow, and deliver medium heat with a citrusy, fruity flavor.

• Color: Yellow
• Heat: Medium (15,000-30,000 SHU)
• Days to Maturity: 80-100 days
• Best Uses: Salsas, sauces, fresh
• Harvest Tips: Pick when fully yellow for peak flavor.

13. Anaheim

Anaheim peppers are mild, long, and turn red when ripe. They’re slightly sweet and often used in Southwestern dishes.

• Color: Green
• Heat: Mild (500-2,500 SHU)
• Days to Maturity: 70-85 days
• Best Uses: Roasting, salsas, stuffing
• Harvest Tips: Harvest when green for mild heat or wait until red for more sweetness.

14. Shishito

Shishito peppers are small, wrinkled, and mostly mild, with one in ten offering a surprise heat. They have a sweet, grassy flavor and are perfect for pan-frying.

• Color: Green
• Heat: Mild (50-200 SHU)
• Days to Maturity: 60-75 days
• Best Uses: Pan-fried, grilling, appetizers
• Harvest Tips: Pick when green for a crisp texture and mild flavor.

15. Carmen Sweet

A hybrid variety, Carmen Sweet peppers are large and horn-shaped, known for their sweet, rich flavor and high productivity.

• Color: Red
• Heat: None (0 SHU)
• Days to Maturity: 70-80 days
• Best Uses: Salads, roasting, fresh
• Harvest Tips: Harvest when fully red for maximum sweetness.

16. Tabasco

Originating in Mexico, Tabasco peppers are small and slender, delivering a tangy, bright flavor and medium heat.

• Color: Red
• Heat: Medium (30,000-50,000 SHU)
• Days to Maturity: 80-90 days
• Best Uses: Hot sauces, salsas, pickling
• Harvest Tips: Pick when red for the best flavor in sauces.
• Growth Habit: Upwards

17. Fresno

Fresno peppers are medium-sized, red, and similar in heat to Jalapeños. Their fruity, slightly smoky flavor intensifies as they ripen.

• Color: Red
• Heat: Medium (2,500-10,000 SHU)
• Days to Maturity: 70-80 days
• Best Uses: Salsas, hot sauces, fresh
• Harvest Tips: Harvest when red for a fuller, fruitier flavor.

18. Quintisho

Hailing from Bolivia, Quintisho peppers are small and fiery, resembling a tiny cherry tomato. They are known for their bright, citrusy flavor, vigorous growth, and high yields.

• Color: Yellow or Red
• Heat: Hot (20,000-30,000 SHU)
• Days to Maturity: 75-85 days
• Best Uses: Hot sauces, fresh, salsas
• Harvest Tips: Pick when bright yellow or red for full flavor.
• Growth Habit: Upwards

19. Sweet Cherry Pepper

Sweet Cherry peppers are round, cherry-sized, and vibrant red, offering a mild, sweet taste with thick walls, ideal for pickling.

• Color: Red
• Heat: Mild (0-500 SHU)
• Days to Maturity: 60-75 days
• Best Uses: Pickling, salads, fresh
• Harvest Tips: Harvest when fully red for the sweetest flavor.

20. Pasilla

Pasilla peppers are long, dark green peppers with a mild, earthy, and slightly fruity flavor. When dried, they turn a deep brown-black and are commonly used in Mexican sauces and moles.

• Color: Green
• Heat: Mild (1,000-2,500 SHU)
• Days to Maturity: 70-85 days
• Best Uses: Sauces, mole, drying
• Harvest Tips: Harvest when dark green or allow to mature fully for drying.

21. Chiero Roxa

The Chiero Roxa is a rare Brazilian pepper known for its vibrant purple pods and its fruity, floral flavor. This pepper has heat and is prized for its use in sauces and fresh dishes.

• Color: Purple
• Heat: Hot (50,000–80,000 SHU)
• Days to Maturity: 90–100 days
• Common Uses: Fresh, sauces, salsas
• Harvest Tips: Harvest when pinkish-purple for the best flavor and heat.

22. 7 Pod Brain Strain Yellow

The yellow brain strain pepper is a seriously spicy variety with a vibrant yellow color and a unique, brain-like appearance. Known for its intense heat, fruity citrus notes, and high yield, it’s a favorite among super hot pepper growers.

• Color: Yellow
• Heat: Super Hot (1,000,000+ SHU)
• Days to Maturity: 90-120 days
• Common Uses: Hot sauces, salsas, drying
• Harvest Tips: Pick when fully yellow for peak heat and fruity flavor.

23. 7 Pod Primo

Recognizable by its wrinkled skin and elongated shape, the 7 Pod Primo is a super hot pepper with a slightly fruity, earthy taste. It’s often used in hot sauces and spice blends.

• Color: Red
• Heat: Super Hot (1,000,000+ SHU)
• Days to Maturity: 90-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Wait until red; ensures full potency.

24. Mirasol

The Mirasol pepper, meaning “looking at the sun” in Spanish, grows upright on the plant with bright red pods. This pepper is often dried into the popular chile Guajillo, a staple in Mexican mole sauce.

• Color: Red
• Heat: Mild (2,500–5,000 SHU)
• Days to Maturity: 80-90 days
• Common Uses: Sauces, stews, moles (dried as Guajillo)
• Harvest Tips: Pick when fully red for the richest flavor and ideal for drying into Guajillo peppers.
• Growth Habit: Upwards

25. African Devil

This pepper is a spicier variant of the Peri Peri (African Bird’s Eye Chili). Native to Africa, it’s prized for its intense heat and bold, spicy flavor, often adding a fiery kick to traditional African dishes.

• Color: Red
• Heat: Very Hot (175,000 SHU)
• Days to Maturity: 85-100 days
• Common Uses: Hot sauces, fresh
• Harvest Tips: Harvest when fully red for peak heat.
• Growth Habit: Upwards

26. Aji Amarillo

Aji Amarillo is a bright yellow Peruvian pepper with a medium heat level and a fruity, slightly sweet flavor. It’s commonly used in sauces and stews.

• Color: Yellow
• Heat: Medium (30,000-50,000 SHU)
• Days to Maturity: 80-100 days
• Common Uses: Sauces, fresh
• Harvest Tips: Pick when yellow for peak flavor.
• Growth Habit: Tall

27. Ají Dulce

A favorite in Caribbean cuisine, Ají Dulce offers a fruity aroma similar to Habanero but without the intense heat.

• Color: Orange-Red
• Heat: Mild (0-1,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Sauces, salsas, stews
• Harvest Tips: Pick when orange-red for best flavor and aroma.

28. Jimmy Nardello

The Jimmy Nardello pepper is a beloved Italian heirloom variety with thin, wrinkled pods that ripen to a vibrant red. Known for its intensely sweet flavor and versatility, it’s ideal for frying, roasting, or eating fresh.

• Color: Red
• Heat: None (0 SHU)
• Days to Maturity: 75-85 days
• Common Uses: Fresh, frying, roasting, grilling
• Harvest Tips: Pick when fully red for the sweetest flavor and tender texture.

29. Aji Omnicolor

Aji Omnicolor peppers are small, slender, and transition through multiple colors as they ripen, from creamy white to yellow, orange, and red. They have a mild to medium heat with a fruity flavor.

• Color: Multicolor
• Heat: Medium (5,000-10,000 SHU)
• Days to Maturity: 80-90 days
• Common Uses: Fresh, salsas, sauces
• Harvest Tips: Pick at various stages for color variety.
• Growth Habit: Compact

30. Aji Panca (Aji Brown)

Aji Panca is a mild pepper from Peru, with a smoky, slightly fruity taste. It’s often dried and used as a seasoning in Peruvian cuisine.

• Color: Red-Brown
• Heat: Mild (500-1,500 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Sauces, drying
• Harvest Tips: Pick when deep brown-red for drying.

31. Aji Pineapple

Originating from Peru, Aji Pineapple peppers have a fruity, tropical flavor with a bright yellow color. They offer a mild to medium heat and add a unique twist to sauces and salsas.

• Color: Yellow
• Heat: Medium (10,000-30,000 SHU)
• Days to Maturity: 75-85 days
• Common Uses: Salsas, sauces, fresh
• Harvest Tips: Pick when fully yellow for the best flavor.

32. Aleppo Pepper

Often dried and crushed, Aleppo peppers are a staple in Middle Eastern cuisine, known for their mild heat and fruity undertones.

• Color: Red
• Heat: Medium (10,000 SHU)
• Days to Maturity: ~90 days
• Common Uses: Drying, flakes, sauces
• Harvest Tips: Pick when fully red for drying.

33. Ancho

Ancho peppers are the dried version of Poblano peppers, known for their mild heat and sweet, raisin-like flavor. They’re widely used in Mexican cuisine.

• Color: Red
• Heat: Mild (1,000-2,000 SHU)
• Days to Maturity: 65-80 days
• Common Uses: Sauces, mole, drying
• Harvest Tips: Pick when dark red and allow to dry for a richer flavor.

34. Beni Highlands

Beni Highlands peppers are medium-sized, yellow peppers from Bolivia, with a mild heat and fruity flavor. They’re often used fresh in salads and salsas.

• Color: Yellow
• Heat: Medium (5,000-30,000 SHU)
• Days to Maturity: 80-100 days
• Common Uses: Fresh, salads
• Harvest Tips: Harvest when yellow for best flavor.

35. Bulgarian Carrot

Known for its vibrant orange color and carrot-like shape, the Bulgarian Carrot pepper has a fruity, medium-high heat level. It’s popular for salsas, pickling, and adding visual appeal to dishes.

• Color: Orange
• Heat: Medium (5,000-30,000 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Salsas, pickling, sauces
• Harvest Tips: Harvest when bright orange for optimal flavor and heat.
• Growth Habit: Compact

36. Ghost Pepper (Bhut Jolokia)

Also known as Bhut Jolokia, the Ghost pepper is infamous for its extreme heat, with a Scoville rating up to 1 million. Its smoky, slightly fruity flavor is commonly used in hot sauces and spice blends.

• Color: Red
• Heat: Super Hot (800,000-1,001,304 SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Harvest when red for peak heat and flavor.

37. Bhut Jolokia Chocolate

A darker variation of the famous Ghost Pepper, the Bhut Jolokia Chocolate is extremely hot with a smoky, slightly sweet taste. It’s known for its intense, lingering heat.

• Color: Brown
• Heat: Super Hot (800,000-1,001,304 SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Pick when dark chocolate-brown for full potency.

38. Bhut Jolokia Yellow

The Yellow Bhut Jolokia, a variant of the Ghost Pepper, has intense heat and a hint of fruity sweetness. It’s known for its fiery kick and vibrant yellow color.

• Color: Yellow
• Heat: Super Hot (800,000+ SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Pick when fully yellow for best flavor and heat.

39. Big Sun Habanero (Yellow Sun Habanero)

This yellow Habanero variant is intensely hot with a fruity, slightly tangy flavor, adding a bright splash of color to dishes.

• Color: Yellow
• Heat: Very Hot (100,000-350,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Hot sauces, marinades, fresh
• Harvest Tips: Pick when bright yellow for best flavor.

40. Bishop’s Crown (Christmas Bell)

Also known as Christmas Bell or Bishop’s Hat, these peppers are mild and have a distinctive, bell-like shape. They’re often used in fresh salsas and pickling.

• Color: Red
• Heat: Medium (5,000-10,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Fresh, pickling
• Harvest Tips: Pick when red for full flavor.
• Growth Habit: Tall

41. Black Hungarian

Black Hungarian peppers are medium-sized, starting as glossy black and ripening to red. They have a mild, slightly smoky flavor and are often grown for both ornamental and culinary use.

• Color: Black
• Heat: Medium (5,000-10,000 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Fresh, pickling, ornamental
• Harvest Tips: Pick when black for ornamental use, or wait until red for eating.

42. Black Jalapeño

A unique twist on the classic, Black Jalapeños develop a purplish-black color and finally turn red when fully ripe. They retain the same mild heat and flavor profile as regular Jalapeños, with a touch of sweetness.

• Color: Black
• Heat: Medium (2,500-8,000 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Fresh, salsas, pickling
• Harvest Tips: Pick when black for a unique look, or wait for red for full flavor.

43. Black Naga

Black Naga is a rare, extremely hot pepper with a dark brown-black color and a fiery, smoky flavor. Originating from Bangladesh, it’s similar to the Naga Morich in heat.

• Color: Black
• Heat: Super Hot (up to 1,000,000 SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Pick when fully dark for peak potency.

44. Black Pearl

Black Pearl peppers are round, small, and glossy, maturing from black to bright red. Known for their intense heat and ornamental value, these peppers grow well in containers and add visual interest.

• Color: Black
• Heat: Medium (10,000-30,000 SHU)
• Days to Maturity: 90 days
• Common Uses: Ornamental, fresh
• Harvest Tips: Pick when black for ornamental use or red for eating.
• Growth Habit: Compact, Upwards

45. Black Scorpion Tongue

Black Scorpion Tongue peppers have a striking black-purple color that eventually ripens to red. They have an intense, spicy heat with a slight fruity flavor.

• Color: Black
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Hot sauces, salsas, ornamental
• Harvest Tips: Pick when black for ornamental use, or wait for red if using in recipes.

46. Bonda Ma Jacques

A rare pepper from the Caribbean, Bonda Ma Jacques is intensely hot with a fruity, aromatic flavor. It’s often used in hot sauces and marinades.

• Color: Orange
• Heat: Very Hot (100,000-350,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Hot sauces, marinades
• Harvest Tips: Harvest when orange for tropical flavor and full heat.

47. Brazilian Starfish

This unusual pepper has a star-like shape and a mild to medium heat level with a fruity, tropical flavor. It’s commonly used fresh in salads and sauces.

• Color: Red
• Heat: Medium (10,000-30,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Fresh, sauces
• Harvest Tips: Pick when fully red for peak flavor.
• Growth Habit: Tall

48. Brown Rocoto

Brown Rocoto peppers are unique for their thick walls, brown color, and black seeds. They have a medium heat level and are commonly used in South American cuisine.

• Color: Brown
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 90-120 days
• Common Uses: Fresh, salsas, sauces
• Harvest Tips: Pick when fully brown for best flavor and texture.

49. Bulgarian Apple

Bulgarian Apple peppers are mildly hot, round, and red, with a sweet, crisp flavor and a unique pendant-like shape. They’re perfect for fresh eating and pickling.

• Color: Red
• Heat: Medium
• Days to Maturity: 70-80 days
• Common Uses: Fresh, pickling
• Harvest Tips: Pick when red for mild flavor

50. Calabrian Chili

Known for its spicy, fruity flavor, the Calabrian Chili is popular in Italian cuisine, often preserved in oil.

• Color: Red
• Heat: Hot (25,000–40,000 SHU)
• Days to Maturity: ~85–100 days
• Common Uses: Sauces, oils, fresh
• Harvest Tips: Harvest when fully red for peak flavor and heat.
• Growth Habit: Upwards

51. Caribbean Red

A variant of the Habanero, Caribbean Red peppers are fiery hot with a fruity flavor. They’re commonly used in hot sauces and salsas.

• Color: Red
• Heat: Very Hot (300,000-475,000 SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, salsas, fresh
• Harvest Tips: Harvest when fully red for optimal heat.

52. Carolina Reaper

The Carolina Reaper holds the title of world’s hottest pepper, with an average of 1.6 million SHU and peaks over 2 million. Its intense heat is balanced with a fruity, slightly sweet flavor.

• Color: Red
• Heat: Super Hot (up to 2,200,000 SHU)
• Days to Maturity: 90-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Pick when fully red for the highest heat level.

53. Charleston Hot

Charleston Hot peppers are slender, red peppers with a very hot, tangy flavor. They’re popular for making hot sauces and adding heat to salsas.

• Color: Red
• Heat: Very Hot (70,000-100,000 SHU)
• Days to Maturity: 75-90 days
• Common Uses: Hot sauces, fresh
• Harvest Tips: Harvest when red for peak flavor and heat.

54. Cherry Pepper

Cherry peppers are small, round, and sweet with a mild heat. They’re commonly pickled or used fresh in salads for a pop of color and flavor.

• Color: Red
• Heat: Mild (2,500-5,000 SHU)
• Days to Maturity: 75-80 days
• Common Uses: Pickling, fresh
• Harvest Tips: Pick when bright red for best flavor.

55. Cascabel Chili

The Cascabel chili pepper, also known as the “rattle chili,” is a medium heat pepper with a rounded shape and deep, reddish-brown skin. Named for the rattling sound of its seeds when dried, it has an earthy, nutty flavor often used in Mexican sauces.

• Color: Brown
• Heat: Mild (1,000-3,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Drying, sauces, stews
• Harvest Tips: Pick when deep reddish-brown for drying and the best flavor.

56. Chilhuacle Negro

Originating in Mexico, the Chilhuacle Negro is a mild pepper with an earthy, smoky flavor. It’s traditionally used in mole sauces.

• Color: Brown
• Heat: Mild (1,000-2,000 SHU)
• Days to Maturity: 85-95 days
• Common Uses: Moles, sauces
• Harvest Tips: Harvest when dark brown for mole recipes.

57. Chinese Five Color

True to its name, this pepper ripens through a rainbow of colors, from purple to cream, yellow, orange, and finally red. It’s mildly spicy and highly ornamental.

• Color: Multicolor
• Heat: Mild (5,000 SHU)
• Days to Maturity: 85-100 days
• Common Uses: Ornamental, fresh
• Harvest Tips: Harvest at various colors for decorative use or culinary flair.
• Growth Habit: Upwards

58. Chinese Giant

Chinese Giant peppers are large, blocky, and mild with a sweet flavor, similar to Bell peppers. They’re ideal for stuffing, roasting, and fresh eating.

• Color: Red
• Heat: None (0 SHU)
• Days to Maturity: 75-85 days
• Common Uses: Fresh, roasting, salads
• Growth Habit: Compact
• Harvest Tips: Harvest when red for peak sweetness.

59. Chocolate Bhutlah

A cross between the Bhut Jolokia and Douglah, Chocolate Bhutlah is a super-hot pepper with a rich, earthy, and slightly sweet flavor. It’s popular among hot pepper enthusiasts for its extreme heat.

• Color: Brown
• Heat: Super Hot (up to 2,000,000 SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Harvest when dark brown for maximum heat.

60. Chocolate Habanero (Congo Black)

Known for its rich brown color and intense heat, the Chocolate Habanero has a fruity, smoky flavor that is popular in Caribbean cuisine. It’s also sometimes called “Congo Black.”

• Color: Brown
• Heat: Very Hot (425,000-577,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Hot sauces, salsas, marinades
• Harvest Tips: Harvest when fully chocolate-brown for peak flavor.

61. Chocolate Scotch Bonnet

This variation of the Scotch Bonnet has a rich brown color and intense heat, with a fruity and smoky flavor that’s common in Caribbean cuisine.

• Color: Brown
• Heat: Very Hot (100,000-350,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Marinades, hot sauces
• Harvest Tips: Harvest when chocolate-brown for the best flavor.

62. Chupetinha (Pimenta Bico)

Chupetinha, also known as Pimenta Bico or Little Beak pepper, is a small, red Brazilian pepper with mild heat and a fruity flavor. It’s often used in pickling and sauces.

• Color: Red
• Heat: Mild (500-1,000 SHU)
• Days to Maturity: 100 days
• Common Uses: Pickling, fresh, sauces
• Harvest Tips: Harvest when red for peak flavor.

63. Cubanelle

Cubanelle peppers are long, thin, and often pale green or yellow, maturing to red. They have a mild, sweet flavor that’s popular in cooking and frying.

• Color: Green
• Heat: Mild (100-1,000 SHU)
• Days to Maturity: 60-75 days
• Common Uses: Frying, fresh, salads
• Harvest Tips: Pick when light green for a mild flavor, or wait until red for added sweetness.

64. Espelette

The Espelette pepper (Piment d’Espelette), originating from the Basque region in France, is known for its mild heat and distinctively sweet, smoky flavor. It’s often used to make the famous Espelette powder.

• Color: Red
• Heat: Mild (4,000 SHU)
• Days to Maturity: 80-90 days
• Common Uses: Drying, powders, seasoning
• Harvest Tips: Pick when fully red for the richest flavor and color, ideal for drying into powder.

65. Explosive Ember

Explosive Ember peppers are small, upright-growing peppers with a vibrant purple color that matures to red. Known for their intense heat and ornamental value, they make eye-catching additions to gardens.

• Color: Purple
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Ornamental, drying
• Harvest Tips: Pick when purple for a colorful look, or wait until red for use in spicy dishes.
• Growth Habit: Upwards

66. Fatalii

Originally from Central Africa, Fatalii peppers are known for their intense heat and citrusy, fruity flavor. Their bright yellow color makes them as attractive as they are spicy.

• Color: Yellow
• Heat: Very Hot (125,000-400,000 SHU)
• Days to Maturity: 80-90 days
• Common Uses: Hot sauces, drying, salsas
• Harvest Tips: Pick when fully yellow for peak flavor and heat.

67. Filius Blue

Filius Blue peppers are compact, upright plants that produce small, dark blue peppers, maturing to red. They have a medium heat and are often grown as an ornamental.

• Color: Blue-Purple
• Heat: Medium (10,000-30,000 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Ornamental, fresh
• Growth Habit: Compact, Upwards
• Harvest Tips: Harvest when blue for visual appeal or red for culinary use.

68. Firecracker Pequin

Firecracker Pequin peppers are small, slender, and purple when young, maturing to cream, orange and finally to red. They have a spicy, smoky flavor with a medium to high heat level, great for salsas and hot sauces.

• Color: Purple
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Salsas, hot sauces, ornamental
• Harvest Tips: Harvest when purple for ornamental appeal or red for culinary use.
• Growth Habit: Upwards

69. Fish Pepper

An African-American heirloom, the Fish pepper is known for its striking variegated leaves and pods, which change from green with white stripes to red as they ripen. It has a moderate heat and unique flavor, often used in seafood dishes.

• Color: Multicolor
• Heat: Medium (5,000-30,000 SHU)
• Days to Maturity: 80-85 days
• Common Uses: Fresh, pickling, seafood seasoning
• Harvest Tips: Harvest at any stage for color variety; pick when fully red for peak flavor and heat.

70. Georgia Flame

Georgia Flame peppers are medium-sized, tapered, and turn bright red when ripe. They have a mild to medium heat and are popular for roasting and grilling.

• Color: Red
• Heat: Mild (500-1,000 SHU)
• Days to Maturity: 80-90 days
• Common Uses: Roasting, fresh
• Harvest Tips: Harvest when red for best flavor.

71. Giant Marconi Red

Giant Marconi Red peppers are sweet, elongated peppers with thick walls and a mild flavor. They’re perfect for grilling, roasting, and fresh eating.

• Color: Red
• Heat: Mild
• Days to Maturity: 70-80 days
• Common Uses: Fresh, roasting
• Growth Habit: Tall
• Harvest Tips: Harvest when red for peak sweetness.

72. Giant White Habanero

This habanero variety has larger pods and a creamy white color, with a fruity, intense heat similar to traditional orange Habaneros.

• Color: White
• Heat: Very Hot (100,000-350,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Salsas, sauces, fresh
• Harvest Tips: Harvest when fully white for best flavor and heat.

73. Goat’s Weed

Goat’s Weed peppers are dark red, slender, and medium-hot, with a slightly smoky, earthy flavor. They’re popular in South American and Caribbean cooking.

• Color: Red
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Sauces, salsas
• Harvest Tips: Pick when red for optimal flavor and heat.
• Growth Habit: Upwards

74. Golden Cayenne

Golden Cayenne peppers have the same heat and flavor as red Cayenne, with a striking golden yellow color. They are ideal for drying and making hot powders.

• Color: Yellow
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Drying, hot sauces
• Harvest Tips: Harvest when fully yellow for best flavor and spice.

75. Habanero Tree (Habanero de Arbol)

This unique variety grows on a tree-like plant, producing small, orange peppers with intense heat and a fruity flavor.

• Color: Orange
• Heat: Hot (100,000-350,000 SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, drying
• Growth Habit: Tall
• Harvest Tips: Harvest when orange for best heat and flavor.

76. Hatch Chile Peppers

Grown in Hatch Valley, New Mexico, Hatch chiles are known for their mild to medium heat and smoky flavor, often roasted for use in various dishes.

• Color: Green
• Heat: Mild (1,000-8,000 SHU)
• Days to Maturity: 70-85 days
• Common Uses: Roasting, fresh, sauces
• Harvest Tips: Pick when green for roasting, or allow to turn red for a sweeter flavor.

77. Holy Mole Pepper

The Holy Mole pepper is a hybrid developed as an alternative to the Pasilla pepper. It offers a similar rich, earthy flavor but with higher yields, faster maturity, and greater resilience in the garden.

• Color: Brown
• Heat: Mild (700-1,500 SHU)
• Days to Maturity: 75-85 days
• Common Uses: Moles, sauces, stews
• Harvest Tips: Pick when fully dark brown for the best flavor in moles and sauces.

78. Hawaiian Sweet Hot Pepper

This pepper combines a mild sweetness with a gentle heat, making it a versatile choice for both fresh and cooked dishes. Originating from Hawaii, it’s popular for its bright color and balanced flavor.

• Color: Red
• Heat: Mild (1,000-5,000 SHU)
• Days to Maturity: 75-85 days
• Common Uses: Fresh, pickling, salsas
• Harvest Tips: Pick when fully red for the best balance of sweetness and heat.

79. Hungarian Wax Pepper

Known for its bright yellow color and tangy flavor, the Hungarian Wax pepper is popular for pickling and frying.

• Color: Yellow
• Heat: Medium (5,000-10,000 SHU)
• Days to Maturity: ~70 days
• Common Uses: Pickling, frying, fresh
• Harvest Tips: Pick at yellow for milder flavor or red for sweetness.

80. Italian Sweet Pepper

Italian sweet peppers are long, slender peppers with a mild, sweet flavor, often used fresh or roasted in Italian and Mediterranean dishes. They’re popular for being easy to grow and producing high yields.

• Color: Red
• Heat: Mild (0-100 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Fresh, roasting, salads, frying
• Harvest Tips: Pick when fully red for peak sweetness.

81. Jalapeño Fooled You

This mild, heat-free variety of Jalapeño retains the classic Jalapeño flavor without the spice, making it ideal for salsas and fresh use.

• Color: Green
• Heat: None (0 SHU)
• Days to Maturity: 65-75 days
• Common Uses: Fresh, pickling, salsas
• Harvest Tips: Harvest when green for best flavor.

82. Jalapeño NuMex Piñata

This unique Jalapeño variety ripens in stages from green to purple, orange, and finally red, adding color to the garden with the classic Jalapeño heat.

• Color: Multicolor
• Heat: Medium (2,500-8,000 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Fresh, salsas, pickling
• Harvest Tips: Pick at any stage of color for varying flavors.

83. Jamaican Red Mushroom

This unique, mushroom-shaped pepper from Jamaica delivers intense heat and is commonly used in Caribbean cuisine. Its fruity, slightly smoky flavor is delicious in hot sauces and spicy dishes.

• Color: Red
• Heat: Very Hot (100,000-200,000 SHU)
• Days to Maturity: 80-100 days
• Common Uses: Hot sauces, marinades, spicy stews
• Harvest Tips: Pick when fully red for best heat and flavor.

84. Large Purple Cayenne

This variation of the Cayenne has a unique purple color that eventually turns red. It has the same spicy, smoky flavor as traditional Cayenne, perfect for drying and sauces.

• Color: Purple
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 75-85 days
• Common Uses: Drying, hot sauces, ornamental
• Harvest Tips: Pick when purple for ornamental use, or allow it to turn red for culinary use.

85. Lemon Spice Jalapeño

The Lemon Spice Jalapeño is a bright yellow pepper with the classic Jalapeño heat and a hint of citrusy flavor.

• Color: Yellow
• Heat: Medium (2,500-10,000 SHU)
• Days to Maturity: 65-75 days
• Common Uses: Salsas, pickling, fresh
• Harvest Tips: Harvest when fully yellow for the best flavor.

86. Little Nubian

Little Nubian peppers are small, black, and slightly wrinkled, with a mild to medium heat. They are known for their unique appearance and subtle smoky flavor.

• Color: Purple
• Heat: Medium
• Days to Maturity: 80-90 days
• Common Uses: Ornamental, fresh
• Harvest Tips: Harvest when fully purple for peak appearance.
• Growth Habit: Compact

87. Marbles

Marbles are small, round peppers that mature through shades of purple, yellow, orange, and red. They’re primarily grown as ornamental plants due to their striking colors.

• Color: Multicolor
• Heat: Medium
• Days to Maturity: 85-95 days
• Common Uses: Ornamental
• Harvest Tips: Harvest at different colors for a stunning display.
• Growth Habit: Compact, Upwards

88. Medusa

Medusa peppers are small, multicolored peppers that grow upright, transitioning from white to yellow, orange, and red. They’re mildly spicy and often used as ornamental plants.

• Color: Multicolor
• Heat: Mild (1-1,000 SHU)
• Days to Maturity: 70 days
• Common Uses: Ornamental, fresh
• Harvest Tips: Harvest at any stage for visual interest.
• Growth Habit: Compact, Upwards

89. Miniature Chocolate Bell Pepper

The Miniature Chocolate Bell Pepper is a small, blocky pepper with a deep brown color. It has a sweet, mild flavor, perfect for snacking and salads.

• Color: Brown
• Heat: None (0 SHU)
• Days to Maturity: 60-70 days
• Common Uses: Fresh, salads, stuffing
• Harvest Tips: Pick when fully brown for the sweetest flavor.
• Growth Habit: Compact

90. Naga Morich (Dorset Naga)

Known for its extreme heat and fruity flavor, Naga Morich is a close relative of the Ghost Pepper, originating from Bangladesh. It’s widely used in hot sauces and for adding intense spice to dishes.

• Color: Red
• Heat: Super Hot (up to 1,000,000 SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, fresh
• Harvest Tips: Pick when fully red for peak potency.

91. NuMex Twilight

NuMex Twilight peppers are small, colorful peppers that start purple and transition through yellow, orange, and finally red as they mature. They’re known for their heat and ornamental appeal.

• Color: Multicolor
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Ornamental, fresh
• Harvest Tips: Harvest at different colors for visual interest or wait until red for full ripeness.
• Growth Habit: Compact, Upwards

92. Padrón Pepper

Originating in Spain, Padrón peppers are often mild, with an occasional spicy surprise, ideal for tapas and frying.

• Color: Green
• Heat: Mild (500-2,500 SHU)
• Days to Maturity: ~60–80 days
• Common Uses: Grilling, frying, tapas
• Harvest Tips: Harvest when green for mild flavor, red for more sweetness and some heat.

93. Pepperoncini

Often found pickled, Pepperoncini peppers are mild and slightly tangy. They have thin, wrinkled skin and are commonly used in salads and sandwiches.

• Color: Yellow-Green
• Heat: Mild (100-500 SHU)
• Days to Maturity: 60-75 days
• Common Uses: Pickling, salads, fresh
• Harvest Tips: Harvest when yellow-green for the best texture.

94. Pequin Pepper

A small, compact pepper with tiny, red, hot peppers that are often dried or used fresh for salsas.

• Color: Red
• Heat: Hot (30,000-60,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Drying, salsas
• Harvest Tips: Pick when red for best flavor.
• Growth Habit: Compact, Upwards

95. Peruvian White Lightning

Also known as the Peruvian White Habanero, this compact plant produces small, white pods with intense, fruity heat and a hint of sweetness. It’s popular for both culinary and ornamental use.

• Color: White
• Heat: Very Hot (100,000-350,000 SHU)
• Days to Maturity: 80-90 days
• Best Uses: Fresh, salsas, hot sauces, ornamental
• Harvest Tips: Harvest when fully white for best heat and flavor.

96. Peter Pepper

Known for its unusual shape, the Peter pepper is mildly hot with a fruity flavor. Its distinct look makes it a fun, ornamental choice.

• Color: Red
• Heat: Medium (5,000-30,000 SHU)
• Days to Maturity: 80-90 days
• Best Uses: Fresh, ornamental, pickling
• Harvest Tips: Pick when fully red for best appearance and flavor.

97. Pimenta da Neyde

Originating in Brazil, Pimenta da Neyde is known for its deep purple color (almost black) that doesn’t change with ripening. It has a fruity, floral flavor with a high heat level.

• Color: Purple
• Heat: Hot (150,000+ SHU)
• Days to Maturity: 90-100 days
• Best Uses: Hot sauces, salsas, ornamental
• Harvest Tips: Pick when dark purple for best flavor and visual appeal.

98. Pimiento Pepper

Mild and sweet, Pimiento peppers are small and heart-shaped, commonly used in stuffing olives or making pimiento cheese. They’re known for their rich, sweet flavor.

• Color: Red
• Heat: Mild (0-500 SHU)
• Days to Maturity: 75-80 days
• Best Uses: Fresh, pickling, stuffing
• Harvest Tips: Harvest when fully red for peak sweetness.

99. Piquillo Pepper

Known for its mild, smoky flavor, the Piquillo is a popular Spanish pepper often roasted and served in tapas.

• Color: Red
• Heat: Mild (500-1,000 SHU)
• Days to Maturity: ~80 days
• Best Uses: Roasting, grilling, tapas
• Harvest Tips: Harvest when fully red for best sweetness and flavor.

100. Purple Beauty Bell Pepper

Purple Beauty Bell Peppers are sweet, blocky peppers that start green and ripen to a deep purple. They have a mild, crisp flavor, perfect for fresh eating and salads.

• Color: Purple
• Heat: None (0 SHU)
• Days to Maturity: 70-75 days
• Best Uses: Fresh, salads, roasting
• Harvest Tips: Harvest when dark purple for best flavor.

101. Purple Ghost Pepper

This purple variation of the Bhut Jolokia (Ghost Pepper) has intense heat and a unique, smoky flavor. It starts purple and matures to a red-purple hue.

• Color: Purple
• Heat: Super Hot (800,000+ SHU)
• Days to Maturity: 100-120 days
• Best Uses: Hot sauces, drying
• Harvest Tips: Harvest when purple for ornamental appeal or reddish for culinary use.

102. Purple Jalapeño

Purple Jalapeños start as a striking dark purple and turn red when fully ripe. They have a mild to medium heat with a slightly sweet, earthy flavor, adding color and spice to dishes.

• Color: Purple-Black
• Heat: Medium (2,500-8,000 SHU)
• Days to Maturity: 70-80 days
• Best Uses: Fresh, pickling, salsas
• Harvest Tips: Harvest when purple for ornamental use, or wait until red for peak flavor.

103. Puya

Puya peppers are medium-hot, red, and slender, with a tangy, fruity flavor and a touch of smokiness. They’re often used in Mexican cuisine for sauces and salsas.

• Color: Red
• Heat: Medium (5,000-8,000 SHU)
• Days to Maturity: 75-85 days
• Best Uses: Sauces, drying
• Harvest Tips: Harvest when red and leathery for drying.

104. Rain Forest

Rain Forest peppers are small, green-to-red peppers with a moderate to high heat level. They’re often used fresh, in salsas, or dried for spice blends.

• Color: Red
• Heat: Hot
• Days to Maturity: 85-100 days
• Best Uses: Fresh, drying
• Harvest Tips: Harvest when red for best flavor.

105. Royal Black

Royal Black peppers are small, round, and deep black when immature, ripening to red. Known for their fiery heat and striking color, they make beautiful additions to ornamental gardens.

• Color: Black
• Heat: Hot (up to 30,000 SHU)
• Days to Maturity: 90 days
• Best Uses: Ornamental, fresh, drying
• Harvest Tips: Harvest when black for ornamental use or red for spicier flavor.
• Growth Habit: Upwards

106. Santaka

Santaka peppers are small, red, and intensely hot, commonly used in Japanese and Asian dishes. They add a sharp, spicy kick to stir-fries and sauces.

• Color: Red
• Heat: Hot (30,000-50,000 SHU)
• Days to Maturity: 70-80 days
• Best Uses: Stir-fries, sauces, drying
• Harvest Tips: Pick when red for the best flavor.
• Growth Habit: Upwards

107. Siling Labuyo

Native to the Philippines, the Siling Labuyo is a small, fiery pepper with intense heat and a fruity, sharp flavor. It’s commonly used in Filipino cuisine for sauces, pickling, and adding a spicy kick to dishes.

• Color: Red
• Heat: Very Hot (80,000-100,000 SHU)
• Days to Maturity: 90-100 days
• Best Uses: Fresh, sauces, pickling, Filipino dishes
• Harvest Tips: Pick when fully red for the best flavor and max heat.
• Growth Habit: Upwards

108. Trinidad Congo

A variety of Habanero, Trinidad Congo peppers are very hot with a fruity flavor and large pods. They’re commonly used in Caribbean cuisine and hot sauces.

• Color: Red
• Heat: Very Hot (100,000-350,000 SHU)
• Days to Maturity: 90-100 days
• Best Uses: Hot sauces, fresh
• Harvest Tips: Harvest when red for peak heat and fruity flavor.

109. Gator Jigsaw

The Gator Jigsaw pepper is a rare, super-hot chile harvested green. Known for its extreme heat (unofficially one of the hottest peppers), it’s popular for making green hot sauces.

• Color: Green
• Heat: Super Hot (up to 1,500,000+ SHU)
• Days to Maturity: 100-120 days
• Best Uses: Green hot sauces, powders, marinades
• Harvest Tips: Pick when green color has a yellowish tinge.

110. Trinidad Congo Yellow

A yellow variety from Trinidad, the Trinidad Congo Yellow has a fruity, slightly sweet flavor with a very high heat level. It’s popular in hot sauces and Caribbean dishes.

• Color: Yellow
• Heat: Very Hot
• Days to Maturity: 90-100 days
• Common Uses: Hot sauces, marinades
• Harvest Tips: Harvest when yellow for optimal flavor and spice.

111. Trinidad Moruga Scorpion Chocolate

The Chocolate Moruga Scorpion is a super-hot pepper with a rich, earthy flavor and a hint of sweetness. Its intense heat and complex taste make it a favorite for hot sauces and powders.

• Color: Brown
• Heat: Super Hot (up to 2,000,000+ SHU)
• Days to Maturity: 90-120 days
• Common Uses: Hot sauces, drying, powders
• Harvest Tips: Harvest when deep brown for maximum heat.

112. Trinidad Morovas

This yellow pepper from Trinidad has intense heat and a fruity flavor. It’s often used in sauces and has a striking yellow color.

• Color: Yellow
• Heat: Super Hot
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, fresh, drying
• Harvest Tips: Harvest when fully yellow for maximum heat.

113. Peachadew Pepper

Also known as the Peppapeach in Wales, the Peachadew is a sweet, fruity pepper with medium heat. It’s a round variant of the Sugar Rush Peach pepper and grows on prolific, tall plants.

• Color: Peach
• Heat: Mild (~1,000 SHU)
• Days to Maturity: 80-90 days
• Common Uses: Salsas, frying, sauces, soups
• Harvest Tips: Pick when fully peach for optimal sweetness and flavor.
• Growth Habit: Tall

114. Trinidad Perfume

A mild pepper from Trinidad, Trinidad Perfume peppers have a sweet, floral aroma with almost no heat, making them ideal for adding flavor without spice.

• Color: Yellow
• Heat: None (0 SHU)
• Days to Maturity: 80-100 days
• Common Uses: Fresh, sauces, salads
• Harvest Tips: Harvest when bright yellow for best flavor.

115. Trinidad Scorpion

Known for its intense, stinging heat, the Trinidad Scorpion is among the hottest peppers in the world. Its fiery flavor is often used in hot sauces and for adding extreme spice to dishes.

• Color: Red
• Heat: Super Hot (up to 1,200,000 SHU)
• Days to Maturity: 90-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Harvest when fully red for maximum heat.

116. Sugar Rush Stripey

The Sugar Rush Stripey pepper is a natural variant of the Sugar Rush Peach, known for its unique striped pods and fruity, sweet flavor. This pepper is a standout for its striking appearance.

• Color: Multicolor
• Heat: Medium (25,000-50,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Fresh, sauces, salsas, drying
• Harvest Tips: Pick when the orange peppers develop vibrant red stripes.

117. Trinidad Moruga Scorpion

The Trinidad Scorpion Moruga is one of the hottest peppers globally, with a fruity flavor beneath its extreme heat. It’s frequently used in hot sauces and spicy dishes.

• Color: Red
• Heat: Super Hot (up to 2,000,000 SHU)
• Days to Maturity: 90-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Harvest when red for maximum heat.

118. Naga Viper

The Naga Viper pepper is extremely hot with lineage from the Ghost Pepper, Naga Morich, and Trinidad Scorpion. It features a fruity, slightly smoky flavor and intense, long-lasting heat.

• Color: Red
• Heat: Super Hot (up to 1,382,118 SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, drying, powders
• Harvest Tips: Pick when red for peak potency.

119. Yellow Trinidad Scorpion

The Trinidad Scorpion Yellow is another super hot variety, known for its stingingly intense heat and slight fruity flavor.

• Color: Yellow
• Heat: Super Hot (up to 1,200,000 SHU)
• Days to Maturity: 90-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Pick when yellow for peak potency.

120. White Ghost Pepper

A white variant of the famous Ghost Pepper, the White Bhut Jolokia is extremely hot with a slightly fruity flavor. Its creamy white color adds an unusual look to dishes and sauces.

• Color: White
• Heat: Super Hot (800,000+ SHU)
• Days to Maturity: 100-120 days
• Common Uses: Hot sauces, drying
• Harvest Tips: Pick when fully white for peak heat and flavor.

121. Sugar Rush Peach

Originating from Wales, the Sugar Rush Peach pepper is a sweet, tropical-flavored pepper with medium heat, known for its prolific production and peach-colored pods. It’s commonly used in fresh salsas, sauces, and pickling.

• Color: Peach
• Heat: Medium (10,000–30,000 SHU)
• Days to Maturity: 80–90 days
• Common Uses: Fresh, sauces, salsas, pickling
• Harvest Tips: Pick when peach-colored for the sweetest flavor.

122. Yellow Devil’s Tongue

Yellow Devil’s Tongue peppers have a bright yellow color and high heat level, with a fruity, slightly floral flavor.

• Color: Yellow
• Heat: Very Hot (125,000-325,000 SHU)
• Days to Maturity: 80-90 days
• Common Uses: Hot sauces, fresh
• Harvest Tips: Harvest when yellow for peak heat and flavor.

123. Yellow Jalapeño Pepper (Jaloro)

A pale yellow variation of the traditional Jalapeño, Jaloro peppers have a mild to medium heat and a slightly sweet flavor. They add color to salsas and are perfect for pickling.

• Color: Yellow
• Heat: Medium (2,500-8,000 SHU)
• Days to Maturity: 70-80 days
• Common Uses: Fresh, pickling, salsas
• Harvest Tips: Harvest when yellow for peak flavor.

124. Yellow Rocoto (Manzano)

Yellow Rocoto peppers are medium-sized with thick walls and a fruity, slightly spicy flavor. They are unique for their black seeds and are popular in Peruvian cuisine.

• Color: Yellow
• Heat: Medium (30,000-50,000 SHU)
• Days to Maturity: 90-120 days
• Common Uses: Fresh, sauces, salsas
• Harvest Tips: Harvest when yellow for best flavor and texture.

125. Yucatán White Habanero

A rare variety, the Yucatán White Habanero is small and creamy white with a fruity, citrusy flavor and intense heat.

• Color: White
• Heat: Very Hot (100,000-350,000 SHU)
• Days to Maturity: 90-100 days
• Common Uses: Salsas, hot sauces, fresh
• Harvest Tips: Pick when fully white for peak flavor and heat.

How to Choose Peppers to Grow

I know, I went a bit crazy, lol! (Sorry for the information overload.) Let me help you choose some pepper varieties:

• 20 Best Types of Peppers To Grow
• Different Types of Peppers To Grow by Category

Or grab my Pepper Flavor Wheel to inspire your grow list!

How to Start Pepper Seeds

Now that you’ve got your pepper seeds, let’s make sure you follow the key steps to get them growing without wasting any time this season!

• When To Plant Peppers
• Growing Peppers from Seed To Harvest
• Tricks To Get Pepper Seeds To Sprout
• What To Do after Seeds Sprout

Wrapping Up

And that wraps up my big ol’ list of pepper varieties! I don’t usually write posts this long, but with so many amazing peppers out there, I figured it’d be worth it to share.

Before I sign off, here’s one key piece of advice for growing peppers — patience! Some seeds take weeks to sprout, but trust me, the payoff is totally worth it. 😀

Related Posts

• 23 Mexican Chiles You’re Definitely Going to Want to Eat (and Grow!)
• Types of Chili Peppers to Grow in Pots
• List of Peppers By Heat (Top 10)
• 25 Best Companion Plants for Peppers + What to Avoid [Printable Chart]