Paprika chili pepper : 250 - 1000 Scovilles. A large, cone-shaped chili pepper. It is dried and ground to make the more familiar powdered spice.
Santa Fe Grande chili: 500 - 700 Scovilles. Also known as the yellow hot chile and the guero chile. Approximately 5 inches long and ripen from greenish-yellow, to orange-yellow to red.
Anaheim chili pepper: 500 - 1,000 Scovilles. Also known as the yellow hot chile and the guero chile. Approximately 5 incheslong and ripen from greenish-yellow, to orange-yellow to red.
Poblano chili pepper: 1,000 - 2,000 Scovilles. The poblano is an extremly popular chili peppers. 4 inches long, very dark green in color, ripening to dark red or brown.
Ancho chili pepper: 1,000 - 2,000 Scovilles. An Ancho pepper is dried form of the poblano chili pepper.
Jalapeno Pepper: 2,500 - 8,000 Scovilles. The world's most popular chili pepper! Harvested when they are green or red if allowed to ripen, about 4-6 inches long. A chipotle is a smoked jalapeno chili pepper.
Chipotle Pepper: 2,500 - 8,000 Scovilles. A chipotle is a smoked jalapeno chili pepper. You'll notice the distinctive smoky flavor of certain foods like salsas that have been prepared with chipotle peppers. Very delicious.
Morita Chili Pepper: 2,500 - 8,000 Scovilles. A smoked red jalapeno, similar to a chipotle pepper.
Serrano pepper: 5,000 - 23,000 Scovilles. A smaller version of the jalapeno, similar in color, but smaller, about 1 to 2 inches long, 1/2 inch wide. Dark green to redish in color. Getting spicier!
Tabasco pepper: 30,000 - 50,000 Scovilles. Yep, this is the chili pepper used in Tabasco sauce. The fruit is tapered and under 2 inches long. The color is usually creamy yellow to red.
Cayenne pepper: 30,000 - 50,000 Scovilles. A thin chile pepper, green to red in color, about 2 to 3 inches long. The "cayenne pepper" spice you use is the dried, ground version of this pepper.
Tien Tsin Pepper: 50,000 - 75,000 Scovilles. Popular in Asian fare. Very hot, bright red in color, 1 to 2 inch Chinese pods. You'll find these in Kung Pao chicken.
Rocoto Pepper: 50,000 - 100,000 Scovilles. AKA the Manzano pepper. This chili pepper is normally found in South America. It is among the oldest of domesticated chili peppers, and was grown up to as much as 5000 years ago. It is probably related to undomesticated chili peppers that still grow in South America.
Thai chili pepper: 50,000 - 100,000 Scovilles. These chili peppers seldom grow larger than 1 to 3 inches long. They are normally less than 1/2 inch wide, but pack a heck of a punch! These chili peppers are bright red or deep green, and end in a sharp point.
Scotch bonnet: 100,000 - 325,000 Scovilles. This is probably the cultivar of chili pepper that Christopher Columbus tried. Tam-shaped and found in the Caribbean. Other names for these chili peppers include booney peppers, bonney peppers, and goat peppers. They are usually red or yellow at maturity
Habanero chili pepper: 100,000 - 350,000 Scovilles. Related to the Scotch Bonnet. This one is the granddaddy of all the hot peppers in terms of heat level. Grown mainly on the Yucatan Peninsula in Mexico, its coloring is yellow-orange, orange or bright red, depending upon when it's harvested. Average Size 1 to 2 1/2 inches long and 1 to 2 inches diameter and tam-shaped.
Red Savina Habanero: 350,000 - 580,000 Scovilles. The hottest chili pepper on record, until the Bhut Jolokia came along!
Bhut Jolokia: 1,001,304 Scovilles. Now, truly the hottest chili pepper around!
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