Different Types of Peppers Names and Pictures -

Peppers come in many colors, shapes, and flavors, and each type adds its own special taste to our food. From mild and sweet varieties to bold and spicy ones, peppers are used in kitchens all around the world. Learning the different types of peppers helps us choose the right one for cooking, seasoning, or adding color to our meals. In this article, you will learn Different Types of Peppers Names and Pictures, explained in easy and clear language. This simple guide will help students, food lovers, and learners recognize each pepper and understand how it is commonly used in everyday dishes.

Table of Contents

List of Peppers with Names

Bell Pepper
Green Pepper
Red Pepper
Yellow Pepper
Orange Pepper
Sweet Pepper
Banana Pepper
Cubanelle
Pimento
Cherry Pepper
Jalapeño
Serrano
Fresno
Poblano
Ancho
Anaheim
Pasilla
Chilaca
Guajillo
Chipotle

Names of Peppers types with Pictures

Bell Pepper
A mild and sweet pepper with no heat. Comes in several colors and is commonly used in salads, stir-fries, and cooking due to its crunchy texture and nutrition.
Green Pepper
The unripe version of a bell pepper. It has a slightly bitter taste and firm texture, often used in curries, sauces, sandwiches, and sautéed vegetable dishes.
Red Pepper
A fully ripened bell pepper with a sweeter flavor and brighter color. Rich in vitamins and antioxidants, commonly used in roasting, grilling, and colorful dishes.
Yellow Pepper
A ripe, slightly sweet bell pepper with a mild taste. Popular in salads and cooking because of its vibrant color and soft texture when cooked or grilled.
Orange Pepper
A sweet and juicy pepper with medium crispness. It adds bright color to dishes and is often eaten raw, roasted, or blended into sauces and dips.
Sweet Pepper
Known for its gentle flavor without spiciness. Used in cooking for color, crunch, and taste. Ideal for stuffing, roasting, stir-frying, and fresh salads.
Banana Pepper
Shaped like a banana and mildly tangy. Often pickled or added to sandwiches and pizzas. Has a light kick but usually stays on the sweeter side.
Cubanelle
A long, light-green pepper with mild heat. Often used in Caribbean and Italian cooking. Great for frying, stuffing, sautéing, and adding light spice to recipes.
Pimento
A sweet, heart-shaped red pepper with little to no heat. Used in cheese spreads, pickling, and stuffing olives. Provides rich flavor and soft texture when cooked.
Cherry Pepper
Small, round pepper resembling a cherry in shape. Has mild to medium heat and is commonly pickled or used to add color and slight spiciness to meals.
Jalapeño
A popular medium-hot pepper used worldwide. Often added to tacos, salsas, and spicy dishes. Can be eaten fresh, pickled, roasted, or incorporated into sauces.
Serrano
Smaller and hotter than jalapeños. Frequently used in Mexican cuisine for salsas and spicy seasoning. Best when used fresh because it retains strong heat.
Fresno
Looks like a jalapeño but slightly sweeter and fruitier with moderate heat. Often used in sauces, salsas, and marinades, especially when red and fully ripe.
Poblano
A large, dark green pepper with mild heat. Commonly roasted and stuffed in Mexican dishes. When dried, it becomes ancho chili with deeper flavor.
Ancho
The dried version of a poblano pepper. Has a smoky, sweet taste and mild heat. Used to make chili sauce, mole, and flavorful spice blends.
Anaheim
A long, light-green pepper with gentle heat. Often used in Southwestern dishes and roasting. Suitable for stuffing, grilling, or adding light spiciness to meals.
Pasilla
A dried chilaca pepper with dark color. Has a smoky yet fruity taste and medium heat. Often used in sauces, soups, and traditional Mexican cooking.
Chilaca
A long, dark green pepper with gentle to medium heat. Used fresh in cooking or dried to become pasilla. Adds earthy taste to stews and sauces.
Guajillo
A dried red pepper with medium heat and slightly sweet flavor. Frequently blended into sauces, marinades, and spice pastes in Mexican cuisine for deep color.
Chipotle
A smoked and dried jalapeño pepper. It has rich smoky flavor and moderate heat, used to season meats, sauces, and marinades for a strong spicy taste.

Names of Peppers types with Pictures

Common Pepper names list

Cayenne
Tabasco
Thai Chili
Bird’s Eye Chili
Habanero
Scotch Bonnet
Ghost Pepper
Carolina Reaper
Trinidad Scorpion
Moruga Scorpion
Pequin
Chiltepin
Aji Amarillo
Aji Cristal
Aji Lemon Drop
Aji Pineapple
Aji Dulce
Rocoto
Manzano
Shishito

Types of Peppers with their names in English

Cayenne
A long, thin pepper known for strong heat. Usually dried and ground into cayenne powder. Often used to spice soups, curries, sauces, and improve metabolism in natural remedies.
Tabasco
A small, hot pepper used mainly for making Tabasco sauce. Has a sharp and tangy flavor. Grows upright and turns red when ripe. Common in spicy food products.
Thai Chili
Very small but extremely hot. Widely used in Thai and Southeast Asian cooking. Adds instant spice to curries, stir-fries, and sauces. Usually eaten fresh or dried.
Bird’s Eye Chili
A tiny pepper with powerful heat. Popular in Asian dishes and traditional medicine. Known for quick burn and strong aroma. Often added whole to soups and sauces.
Habanero
A bright orange or red pepper with intense heat and fruity flavor. Used to make hot sauces. Much hotter than jalapeños and commonly found in Caribbean cuisine.
Scotch Bonnet
A round pepper famous in Jamaican cooking. Very hot with a sweet, tropical flavor. Used in jerk seasoning, sauces, and marinades to give strong heat with taste.
Ghost Pepper
Also called “Bhut Jolokia,” known for extreme heat. Once the world’s hottest pepper. Used in tiny amounts in spicy food challenges, sauces, and military-grade repellents.
Carolina Reaper
Currently one of the hottest peppers in the world. Has a wrinkled shape and fruity taste but intense burn. Used carefully in extreme hot sauces and competitions.
Trinidad Scorpion
A super-hot pepper shaped like a scorpion’s tail. Used in spicy sauces and blends. Strong heat builds slowly but lasts long. Not suitable to eat raw casually.
Moruga Scorpion
One of the hottest peppers discovered in Trinidad. Has a slow, burning heat that increases over time. Often used in powdered form to season sauces and meats.
Pequin
A small chili with medium heat and smoky, nutty flavor. Common in Mexican dishes and hot sauces. Usually dried and used whole to flavor soups or salsas.
Chiltepin
A tiny round wild chili often called the “mother of all peppers.” Has sharp heat and grows naturally in the Americas. Sometimes crushed and sprinkled on food.
Aji Amarillo
A yellow Peruvian pepper with medium heat and fruity taste. Key ingredient in Peruvian cuisine. Used for sauces, stews, and colorful dishes like “Aji de Gallina.”
Aji Cristal
A Chilean pepper with citrus-like flavor and mild to medium heat. Good for grilling, sauces, and fresh salsa. Turns from pale yellow to orange when ripe.
Aji Lemon Drop
Bright yellow chili with lemony scent and strong heat. Used fresh or dried in Latin American cooking. Adds both flavor and spice to dishes and homemade sauces.
Aji Pineapple
A pepper with a sweet, pineapple-like aroma and medium heat. Often used to create flavorful hot sauces. Common in South American recipes and fresh salsas.
Aji Dulce
Looks similar to habanero but very mild. Has sweet flavor and almost no heat. Popular in Caribbean dishes for adding flavor without burning sensation.
Rocoto
A round pepper with thick skin and black seeds. Has strong heat. Grows in cooler mountain climates. Often stuffed and baked in traditional South American meals.
Manzano
Similar to rocoto, known as “apple pepper” due to shape. Medium to hot level. Used fresh and often paired with lemon and salt for strong flavor.
Shishito
A mild Japanese pepper usually eaten roasted or grilled. Most are not spicy, but occasionally one is hot. Served as a snack or side dish in Japanese cuisine.

Types of Peppers with their names in English

20 types of Peppers with names

Hatch Pepper
Mulato
New Mexico Chili
Mirasol
Korean Chili
Guntur Chili
Kashmiri Chili
Paprika Pepper
Hungarian Wax
Chilhuacle
Piquillo
Basque Pepper
Urfa Pepper
Aleppo Pepper
Longhorn Pepper
Naga Viper
Piri Piri
Yatsufusa
Tien Tsin
Facing Heaven Pepper

Varieties of Pepper with Name and Pictures

Hatch Pepper
Grown in New Mexico’s Hatch Valley, these peppers have mild to medium heat. Often roasted for their smoky flavor and used in burgers, stews, and green chili dishes.
Mulato
A dried poblano pepper with dark brown color and mild heat. Has a chocolate-like taste with hints of dried fruit. Commonly used in Mexican mole sauces and stews.
New Mexico Chili
A long, red chili with mild to medium heat level. Used fresh or dried in regional New Mexico dishes. Known for earthy flavor and slow, pleasant spice.
Mirasol
A chili that grows pointing toward the sun, which inspired its name. Mild heat with fruity notes. Often dried and used as “guajillo” in Mexican cooking.
Korean Chili
Used to make gochugaru and kimchi. Has mild to medium heat with rich red color. Adds flavor, color, and warmth to soups, marinades, and stir-fried dishes.
Guntur Chili
Grown in India’s Guntur district, known for strong heat. Widely exported and used in pickles, powders, and spicy curries. Has bright red color when ripe.
Kashmiri Chili
A mild Indian chili famous for its deep red color. Gives dishes rich appearance without too much heat. Often used in tandoori marinades and curries.
Paprika Pepper
A sweet or mildly spicy pepper dried and ground into paprika powder. Adds color and gentle flavor to food. Widely used in European and American cooking.
Hungarian Wax
A yellow chili with medium heat, often confused with banana peppers. Used in pickles, salads, and grilling. Turns red when mature and becomes hotter.
Chilhuacle
A rare Mexican pepper used mainly in traditional Oaxacan mole sauces. Comes in black, red, and yellow varieties. Mild heat with rich, earthy flavor.
Piquillo
A sweet Spanish pepper usually roasted and peeled before eating. Has no significant heat. Often stuffed with cheese or seafood and served as appetizers.
Basque Pepper
Also called Espelette pepper, grown in France’s Basque region. Mild heat and smoky flavor. Common in European dishes and protected by geographic origin status.
Urfa Pepper
A Turkish chili dried slowly to develop deep, smoky flavor. Has mild heat with hints of raisins and chocolate. Used to spice meats and Mediterranean dishes.
Aleppo Pepper
A mild, slightly salty chili from Syria and Turkey. Has fruity taste and gentle heat. Commonly crushed and sprinkled on Mediterranean foods and grilled meats.
Longhorn Pepper
A long, curved pepper with bright red color. Mild to medium heat. Used in drying, roasting, or fresh cooking. Adds color and texture to Mexican dishes.
Naga Viper
Once among the world’s hottest peppers. A hybrid from the UK. Delivers extreme heat with fruity flavor. Used only in tiny amounts for hot sauces.
Piri Piri
A small African chili with sharp heat. Used in famous Piri Piri sauce. Adds fire to chicken dishes. Often grown in Portugal and Mozambique.
Yatsufusa
A Japanese pepper traditionally used in “shichimi” spice mix. Medium heat and strong aroma. Used for seasoning noodles, soups, and stir-fried meals.
Tien Tsin
A Chinese chili known for dry, intense heat. Popular in Sichuan cooking, especially Kung Pao dishes. Usually used whole and removed after cooking.
Facing Heaven Pepper
Named because it grows pointing upward. Common in Chinese cuisine. Has medium heat and bright flavor. Often dried and used in chili oil and spicy stir-fries.