Chile Peppers

There are two major species from which all chile peppers have developed. Capsicum annuum is the family name for varieties such as jalapeno, poblano and serrano. Capsicum chinense is the group in which we find habanero and scotch bonnet. Within these groups you'll find a large variety, from the sweet banana pepper to the hot habanero. Peppers range dramatically in flavor and color and you can find the perfect one to complement every cuisine. The "heat" in these peppers is caused by a chemical compound called 'capsaicin'. The amount of this compound found in the fruit deteremines the heat or spiciness of each variety. The Scoville scale measures the heat index of peppers, by measuring the capsaicin, with the mild bell registering a 0 and the fiery habanero up to 300,000 heat units. Be aware, when ordering a certain variety , due to the species' ability to adapt, there can be differences in the characteristics of chiles from one region to another. Also, chiles that are cultivated in many places are often known by different names in each region.

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  • Nutrition Info
  • Serving Size: 45 gram
  • Amount per serving
  • Calories: 20
  • Calories from fat: 0
  • Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbs: 3g
    • Fiber: 0g
    • Sugars: g
  • Protein: 1g
  • Vitamin A: 80%
  • Vitamin C: 170%
  • Calcium: 0%
  • Iron: 0%


Handling & Storage


Most varieties are available year round. Often another variety can be found to substitute for those that may be unavailable.

Also Known As

  • Chiles
  • Hot peppers

Chile peppers store well at 45 degrees with high humidity for 7 to 10 days. All commercially grown peppers start green and as they ripen will change color depending on variety. Green chiles may change if stored too long.

  • Banana peppers
  • Caribe
  • Cherry hot
  • Bird Chile
  • Jalapeno
  • Finger hot
  • Long hot
  • Poblano
  • Serrano
  • New Mexico
  • Habanero
  • Thai chile
  • Manzano
  • Hungarian
  • Anaheim


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