Jalapeños are one of the most well-known chili peppers. They have a moderate heat level and are commonly used in Mexican cuisine, salsas, and as toppings for various dishes.
Habaneros are small, but they pack a punch. They are extremely hot and are often used in Caribbean and Central American cuisines, adding intense heat and fruity flavors to dishes.
Small yet potent, Thai Bird's Eye Chilies are commonly used in Thai cuisine. They bring a high level of heat to dishes like curries, soups, and stir-fries.
Serrano chilies are hotter than jalapeños and are widely used in Mexican cooking. They add heat to salsas, sauces, and a variety of dishes.
Cayenne peppers are often ground into a powder and used to add heat to dishes, particularly in Cajun and Creole cuisine. They are also a common ingredient in hot sauces.
Scotch Bonnets, similar in heat to habaneros, are a staple in Caribbean cooking. They have a distinct fruity flavor and are used in various spicy sauces and jerk marinades.
Anaheim chilies are mild to moderately hot and are commonly used in Southwestern and Mexican-American cuisines. They are often roasted and used in dishes like chiles rellenos.
Poblano chilies are mild and are frequently used in Mexican cuisine. They are often used for stuffing, such as in the classic dish chiles en nogada.