This is alist ofCapsicum cultivars belonging to the five majorspecies of cultivated peppers (genusCapsicum):C. annuum,C. chinense,C. baccatum,C. frutescens, andC. pubescens. Due to the large and changing number ofcultivars, and the variation of cultivar namings in different regions, this list only gives a few examples of the estimated 5000 pepper varieties that exist.
There are perhaps fifty thousandCapsicumcultivars grown worldwide.[1] TheUSDA-ARS GRIN seed collection contains 6,200Capsicum accessions alone, including 4,000Capsicum annuum accessions. The otherCapsicum species in theUSDAgermplasmrepository include:C. chinense,C. baccatum,C. frutescens,C. pubescens,C. cardenasii,C. chacoense,C. flexuosum,C. eximium,C. rhomboideum, C. galapagoense, andC. tovarii.[2]
There are five major species of cultivatedCapsicum,C. annuum,C. chinense,C. baccatum,C. frutescens,C. pubescens, and within those species are several "taxonomicvarieties". Because of the ability of many of species to cross and generate inter-specific hybrids, albeit with low success, there are also what is referred to as "complexes" within the genusCapsicum of closely related and sexually compatible species.[3] This includes theCapsicum annuum complex, which consists ofC. annuum, C. frutescens, andC. chinense.[citation needed]
Major species and their taxonomic varieties:[4]
The species and varieties include many economically importantcultivars with a variety of different shapes, colors, and flavors that are grown for different purposes, such as spices, vegetables, and herbal medicines. Some confusion has resulted from the legal term "plant variety", which is used interchangeably with "cultivar" (not with "taxonomic variety"). The terminology around a cultivar also includes terms such as heirloom, open-pollinated,self-pollinating, and hybrid.[9]
Heirloom varieties are typically those that have been selected and grown historically with seeds saved every year, and are still maintained today in similar fashion, such as the blocky-type California Wonder.Open-pollinated varieties are those that are maintained without strict barriers to preventoutcrossing and then seed is collected at and stored from each harvest such as the lamuyo-type Marconi Yellow. While open-pollinated varieties are typicallytrue-to-type, there may be occasional outcrossing to otherCapsicum varieties that may introduce someheterogeneity. Self-pollinated varieties are similar to open-pollinated varieties in that they are true-to-type and seed is collected at and stored from each harvest, but measures are taken to minimize outcrossing. This may involve placing a barrier such as a mesh bag or cage over the plant to preventpollinators from reaching flowers, ensuring that the plant has "selfed". This is how much seed intended for home-garden use is produced, like the cultivar Early Jalapeño. These three types of cultivar seed production are all similar in that only one parent is used and the seed are produced generally throughself-pollination.
Hybrid varieties take advantage of a phenomenon calledheterosis or hybrid vigor, which occurs in pepper. To generate a hybrid variety, two self-pollinated varieties are intentionally crossed, and all seed from this cross are collected. The new hybrid variety typically is more vigorous than either of the two parents contributing to traits such as higher yield.[9] Inter-specific crossing may result in a hybrid of diminished fertility due to specific genetic incompatibilities. In some cases, this may be overcome by deliberately selecting which of the two parents is to be the female parent in the cross.[10] Hybrid seed if saved will not produce ahomogeneous set of plants the next generation, meaning that the two parents will need to be crossed again to generate more hybrid seed. This method is used to produce hybridCapsicum cultivars such as the blocky types Double-Up and Orange Blaze. Much of the commercial pepper production uses hybrid varieties for their improved traits.
Capsicum annuum, native from southernNorth America throughCentral America toSouth America, has been cultivated byIndigenous peoples of the Americas for thousands of years, and globally for over 400 years.[11] Its fruit forms are varied, from large to small, sweet to sour, and very hot/pungent to bland. Despite being a single species,C. annuum has many forms, with a variety of names, even in the same language. Official names aside, inAmerican English, any variety lacking heat is colloquially known as asweet pepper, and those sweet peppers that have a blocky shape are referred to asbell peppers. A variety that producescapsaicin is colloquially known as ahot pepper orchili pepper. InBritish English, the sweet varieties are called "peppers"[12] and the hot varieties "chillies",[13] whereas inAustralian English andIndian English, the name "capsicum" is commonly used for bell peppers exclusively and "chilli" is often used to encompass the hotter varieties.
The plant is a tenderperennialsubshrub, with a densely branched stem. The plant reaches 0.5–1.5 m (20–59 in). Single white flowers develop into the fruit, which is typically green when unripe, but may lack chlorophyll causing a white color. Ripening fruits usually change to red, although some varieties may ripen to yellow, orange, peach, brown, or purple. The species are grown in temperate climates as anannual, but they are especially productive in warm and dry climates.[14]
| Image | Name | Type | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|---|
 | Aleppo | Syria and Turkey | 15,000SHU | Grown in Syria and Turkey and used, in coarsely ground, dried form, as a spice that is also called aleppo pepper | ||
 | Anaheim[15] | Anaheim | United States | 500–2,500SHU | 15 cm (5.9 in) | A mild variety ofNew Mexico chile. It was later brought toCalifornia fromNew Mexico by Emilio Ortega in the 1900s. Often it is used forchile relleno. When mature, it takes on a red color and is referred to as acolorado. |
 | Baklouti | Tunisia | 1,000–5,000 SHU | Grown in North Africa. Used inHarissa. | ||
 | Banana | Waxy | 0–500SHU | 15 cm (5.9 in) | Often it is pickled and used as an ingredient in sandwiches; its piquancy is not very hot. Its shape and color resemble a banana. | |
 | Bird's Eye | Small hot | Southeast Asia | 50,000–100,000[16]SHU | 4 cm (1.6 in) | A Southeast Asian cultivar known by many local names, but generally it is called Thai chili in the United States. It has thin fruit with a pointed tip. |
 | Black Heart | Ornamental/ Culinary | Austria | 5,000–20,000SHU | 2–3 cm (≈ 0.8-1.2 in) | Plants can grow up to 1.2 m (47 in), the flowers are purple. Young leaves show purple veins, which may turn dark green later on. The heart-shaped fruits mature from black to red. |
 | Black Hungarian[17] | Ornamental/ Culinary | Hungary | 5,000–10,000SHU | 5–7 cm (≈ 2–3 in) | Grows in a conical shape with a slight curve near the tip. Starting from green, they ripen first to a slightly shiny deep purple to black which is only skin deep; when sliced open, the thick flesh of the interior is green. As it continues to ripen, it morphs to red. |
 | Cascabel | Mexico | 3,000SHU | 2.5 cm (1 in) | The small, round fruit are usually dried, and have a distinct, nutty flavor. The name, Spanish for "rattle" or "jingle bell", derives from the rattling noise made by the seeds inside the dried pod. | |
 | Cayenne (Red)[18] | Cayenne | French Guiana | 30,000–50,000SHU | 13 cm (5 in) | This long, thin fruit was transported by the Portuguese to China and India, where it is used widely. Often it is dried and ground into powder. |
 | Cherry | Pimiento | 100-500SHU | 2.5 cm (1 in) | Named for the fruit it resembles, this cultivar's fruit is small, red, and round. It is typically used fresh, or pickled and jarred, and is often used to stuff green olives. It is also calledpimento. | |
 | Cheongyang | long, hot | Korea | 10,000SHU | A medium-sized chilli cultivar, named afterCheongsong andYeongyang Counties when developed by Dr Yoo Il-Woong(유일웅), by hybridizing localJejudo chilli withBird's eye chilli. | |
 | Chilaca | Pasilla | Mexico | 1,000–2,000SHU | 15 cm (5.9 in) | Popular in Mexican cuisine, it is almost always encountered dried; in this state, it is referred to as apasilla. The pasilla has a dark brown color and a smoky flavor. |
 | Chiltepin[18] | Chiltepin | Mexico | 50,000–100,000SHU | 0.5 cm (0.20 in) | This small, hot fruit is often eaten by birds. The plant is thought to be the ancestor of the cultivatedC. annuum peppers. Evidence indicates it has been consumed by humans as far back as 7,500 BC.[19] |
| Chimayó | United States | 4,000–6,000SHU | ||||
 | Cubanelle | 1–1,000SHU | 13 cm (5 in) | Medium in thickness, the tapered fruit is green when unripe, but turns red when mature. Often it is fried in Italian cooking. | ||
 | Dangjo[20] | Korea | Light green or bright yellow chili peppers with mild heat. | |||
 | De Árbol[18] | Mexico | 15,000–30,000SHU | 8 cm (3.1 in) | This slender-fruited cultivar is grown primarily in Mexico, its name is Spanish for "from a tree". | |
 | Facing Heaven | Pimiento | China | 30,000-50,000SHU | ||
 | Fish | 5,000–30,000SHU | ||||
 | Fresno | Fresno | United States | 2,500–10,000SHU | 9 cm (3.5 in) | Similar to the jalapeño, but with thinner walls, it is generally used ripe, and has a higher vitamin content. Frequently it is used in ceviche, and is one of the most frequently used chilis in salsa. |
 | Friggitelli (Peperoncini) | Waxy | Italy | 100–500SHU | 8 cm (3.1 in) | Sweet-tasting and mild, used extensively in Italian and Greek cuisine, very frequently pickled. |
 | Guntur chilli | Andhra Pradesh,Telangana,South India | 30,000–350,000SHU | It is well known as a commercial crop used as a condiment, culinary supplement, or vegetable. | ||
 | Hungarian Wax | Waxy | 2,500–8,000SHU | This wide, medium-hot variety is used in Hungarian cuisine, frequently pickled. Also it is commonly dried, ground, and presented as "paprika". | ||
 | Italian Sweet | Long, sweet | Italy | Used in Spanish cuisine | ||
 | Jalapeño | Jalapeño | Mexico | 2,500–8,000SHU | 9 cm (3.5 in) | Very popular, especially in the United States, it is often pickled or canned. A smoke-dried ripe jalapeño is referred to as achipotle. |
| Jwala chili (finger hot pepper[21]) | India | 20,000-30,000SHU[22] | Grown inKheda andMehsana districts ofGujarat and frequently used in Indian home cooking.[23][24][21] | |||
 | Korean chili | Korea | 1,500SHU | 7.6–10.2 cm (3–4 in) | Also known as "Korean Dark Green", "Korean Long Green", "Korean Red" or "Korean Hot" | |
 | Medusa | Ornamental | It is a sweet, ornamental chili pepper which grows upright and has brightly colored fruit. | |||
 | Mirasol | Mexico | 2,000–5,000[25]SHU | The dried form of the Mirasol chili is calledguajillo,[26] and is used to make a red sauce used fortamales. | ||
 | NuMex peppers | Ornamental | United States | TheChile Pepper Institute atNew Mexico State University has developed a number of unusual chile cultivars.[27] NuMex Twilight peppers pictured. | ||
 | Peter Pepper | Ornamental | United States and Mexico | 5,000–30,000SHU | 8–10 cm (3.1–3.9 in) | Rare,heirloom-type hot pepper cultivated for its unique shape. |
 | Peperoncino | Cayenne | Italy | 15,000–30,000SHU | Generic Italian name for hot chili peppers, specifically the cultivars of the speciesCapsicum annuum andCapsicum frutescens. | |
 | Peperone crusco | Sweet | Italy | 0SHU | Italian name for crispy pepper, a dry and sweet variety ofcapsicum annuum typical of theBasilicata region. | |
 | Pequin | Small Hot | Mexico | 100,000–140,000SHU | Also spelledpiquín | |
 | Piment d'Espelette[18] | Pimiento | Basque Country (French part) | 1,500 - 2,500SHU | Fresh fruits, plants and seeds are known as "Gorria", dried fruits are called "Piment d'Espelette". "Gorria" is theBasque word for "red". Grown in Espelette since ca. 1650. | |
 | Padrón | Pimiento | Spain | 500–5,000SHU | 3.5–6 cm (1.4–2.4 in) | Sometimes also calledpimientos de Herbón, from the Spanish region ofGalicia. Most are mild and very tasty, though about 1 out of 10 may be quite hot. |
 | Poblano[18] | Poblano | Mexico | 1,000–2,000SHU | 13 cm (5.1 in) | The large, heart-shaped, dark green fruit is extremely popular in Mexico, often to makechile relleno. When harvested early and dried, it is referred to as anancho, When fully mature and dried, it is referred to as amulato. |
 | Prairie Fire | |||||
| Prik Kee Nu | Small Hot | Thailand | 50,000–100,000SHU | 3 cm (1.2 in) | One of many cultivars called Thai pepper, it has very short fruit, and is very hot.[7]Thai:พริกขี้หนู,RTGS: phrik khi nu,IPA:[pʰríkkʰîːnǔː],literal: Mouse/rat dropping chili. |
| Puya | Mexico | 5,000SHU[28] | Capsicum annuum L.,[29] hot, medium-size, green to red, and tapered[30] Also known as a 'Pulla'. | |||
| Santa Fe Grande[18] | Fresno | The Santa Fe Grande is a very prolific variety used in the Southwestern United States. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24-inch plants. Santa Fe Grande has a slightly sweet taste and is fairly mild in pungency. | ||||
 | Serrano[18] | Serrano | Mexico | 10,000–23,000SHU | 5 cm (2.0 in) | The thin, tapered fruit turns red when mature. Due to its thin skin, it does not need to be peeled before use. |
| Shishito | Japan | 50-200SHU | ||||
 | Siling Mahaba | Philippines | 50,000SHU | A chili pepper grown in the Philippines, and a popular ingredient inFilipino cuisine |
These have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in cooking, each identified by its color.
| Image | Name | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|
 | Bishop's Crown | 10,000–30,000SHU | 6 cm (2.4 in) | C. baccatum strain fromBarbados. Medium hot pods have a unique shape which resembles the hat of abishop. Sturdy plants, can be grown as perennials. Also known as bishop's hat, orchid, ají flor, monk's hat. | |
 | Aji Limon | 30,000–50,000SHU | 4 cm (1.6 in) | Very productiveC. baccatum variety. Pods are thin walled and have a fruity taste with medium heat. | |
 | Piquante pepper | 1,000–2,000SHU | 2 cm (0.79 in) | Mild, sweet and tangy flavour, usable in many dishes |
Capsicum chinense or "Chinese capsicum" is a misnomer since allCapsicum species originated in theNew World.Nikolaus Joseph von Jacquin (1727–1817), a Dutchbotanist, named the species in that way in 1776 because he believed they originated inChina. Most of the peppers of this species have a distinctive flavor and are similar in flavor to each other.[citation needed]
| Image | Name | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|
 | Adjuma | 100,000–500,000SHU | Very hot, originally cultivated inSuriname | ||
 | Ají Dulce | 0–500SHU | It is a type of seasoning pepper. It refers to a specific variety ofCapsicum chinense that is related to thehabanero but with a much milder flavor. | ||
 | Bhut Jolokia[18] | Northeast India | Up to 1,040,000SHU | 6 cm (2.4 in) | This cultivar was once confirmed byGuinness World Records to be the hottest pepper. It is aninterspecific hybrid, largelyC. chinense with someC. frutescens genes. It is also known asnaga jolokia and ghost pepper. |
 | Carolina Reaper | United States | 1,569,300–2,200,000[31]SHU | Extremely hot pepper, was once theGuinness World Records holder for hottest pepper. Developed byEd Currie | |
 | Datil[18] | 100,000–300,000SHU | A very hot chili; primarily grown in Florida | ||
 | Fatalii | 125,000–325,000SHU | 6 cm (2.4 in) | Grown in central and southern Africa, it is very similar in appearance to and often confused with the devil's tongue habanero. | |
 | Habanero[18] | 100,000–350,000SHU | 5 cm (2.0 in) | Once considered to be the hottest chili pepper, the habanero has been surpassed by other hot varieties, but it is nonetheless hotter than most commonly available cultivars. The habanero has a subtle, fruity flavour and a floral aroma. It is closely related to many other very hot peppers. Disseminated to China over 500 years ago by Spanish and Portuguese explorers, it became so much a part of Chinese cuisine, botanists who found it in China thought it was native to the area and thus named this speciesCapsicum chinense, based on the habaneros from China. | |
 | Hainan Yellow Lantern | 300,000SHU | 5 cm × 3 cm (2.0 in × 1.2 in) | Also known as the yellow emperor chili, it grows only inHainan, China. | |
| Infinity chili | 1,176,182SHU[note 1] | ||||
 | Madame Jeanette | 100,000–350,000SHU | Originally cultivated in Suriname | ||
 | Naga Morich | Bangladesh and India | 1,000,000SHU | ||
 | Naga Viper | England | 1,382,118SHU[note 1] | ||
 | NuMex peppers | United States | TheChile Pepper Institute atNew Mexico State University has developed a number of unusual chile cultivars.[27] NuMex Suave Orange peppers pictured. | ||
| Pepper X | United States | 2,693,000[33]SHU | Extremely hot pepper. As of August 23, 2023, is recognized byGuinness World Records as the world's hottest pepper.[34] Developed byEd Currie | ||
 | Red Savina | United States | 200,000–580,000SHU | ||
 | Scotch Bonnet | 150,000–325,000SHU | 5 cm (2.0 in) | Named because of its resemblance to aTam o' shanter, this fruit is closely related to the habanero and is similarly hot. Due to its heat and distinct flavour, it is often used in Caribbean cuisine. | |
 | Trinidad moruga scorpion[35] | Up to 2,000,000SHU | Former World-record holder for hottest chili as of 2012. | ||
 | Trinidad Scorpion 'Butch T' | Up to 1,400,000SHU | Former world-record hottest chili. |
Sometimes considered to be the same species asC. annuum
| Image | Name | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|
 | Kambuzi | Malawi | 50,000–175,000SHU | Kambuzi is a small, round chili pepper cultivar that is found in central region of Malawi, a landlocked country in southeast Africa. | |
_2.jpg) | Labuyo (Filipino birdseye) | Philippines | 80,000–100,000SHU | 0.51 to 1.78 cm (0.2 to 0.7 in) | A small, cone-shaped cultivar grown in the Philippines. |
 | Peri-peri (African Birdseye) | Southern Africa,Central Africa, andWest Africa | 50,000–175,000SHU | 1.9 to 3.2 cm (0.75 to 1.25 in) | Also known aspiri piri, it is common in Portugal and formerPortuguese colonies in southern Africa |
 | Malagueta | TheCaribbean | 60,000–100,000SHU | 4.8 cm (1.9 in) | A small, tapered chili widely used in the Caribbean,Brazil, andPortugal |
 | Tabasco | Mexico | 30,000–50,000SHU | 4 cm (1.6 in) | Used inTabasco sauce. The fruit is only used when it is a particular red color measured with "le petit bâton rouge".[36] |
| Xiao mi la pepper | China | 75,000SHU | The name xiao mi la literally translates to little rice chili in English. Xiao mi la is one of the three most commonly used peppers in Chinese cuisine. |
Capsicum pubescens is among the oldest of domesticated peppers, and was grown as long as 5,000 years ago.[citation needed] It is probably related to undomesticated plants that still grow in South America (C. cardenasii,C. eximium, and others).
| Image | Name | Origin | Heat | Pod size | Description |
|---|---|---|---|---|---|
| Canário | Peru | 30,000–50,000SHU | 6.5 cm (2.6 in) | Canário is a medium hotC. pubescens variety. Thick walled pods are dark yellow when fully ripe and have the size of a small apple. This South American strain thrives well under cool growing conditions and can be grown as a perennial. | |
.JPG) | Rocoto | Peru, Bolivia | 30,000–100,000[37]SHU | Also known as a Manzano or Locoto pepper,[38] there are many Rocoto varieties. "Manzano" is the Spanish word for "apple", and describes the fruits' shape. Note the black seeds. |
