The great thing about chillies is that there are so many different types of chilli pepper that you're sure to find something to bolster your dishes with that great chilli flavour, without inadvertently testing yourself or your guests' pain thresholds – unless you want to, of course. Some people love a great whack of chilli heat, others prefer something much more subtle. We don't judge.
The helpful infographic at the end of the article from the cookware store Williams Sonoma, lists 12 different types of chilli pepper of varying heats, from the gentle padron, to the tongue-blistering habanero, and the types of cuisine in which they're used.
If you're used to cooking with something fairly mild, why not try upping the Scoville rating – the scale that measures chilli heat? Or simply try dialling it down a touch and seeing how that affects the flavour? You might find you prefer it.
One chilli you definitely don't want to be cooking with is this Dragon's Breath chilli, which has an incredible 2.2 million Scoville rating.
12 Types of Chilli Pepper
A long and skinny chilli, mildly tangy, and perfect for cooking into salsas.
A very mild and tangy pepper, perfect for stuffing with meat or cheese or pickling, otherwise known as yellow wax pepper or banana chilli.
This hot and spicy store-cupboard favourite is usually dried and ground and popular in Asian dishes.
If you like jalapeño's you'll love fresno chilli peppers. They're popular in southwestern or Mexican cooking, and found anywhere, from ceviche to salsa.
This one's hot hot hot, and stands out in the crowd with its bulbous body and bright orange/red colour. On the palate, it's almost floral.
These popular small and shiny peppers are a stalwart of the Mexican kitchen, lending heat to salsas.
And, if you get some in your eye, here's how to remove the heat fast.
Try the ultimate jalapeño popper recipe.
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A tapas favourite. 'Pimentos de Padrón’ are best served charred from the grill and tossed in olive oil and sprinkled with maldon salt.
Similar to the bell pepper, these Spanish all-rounders lend themselves to being stuffed with meat or cheese.
These large, crisp and vegetal peppers, most like the anaheim, lend themselves to southwestern and Mexican cooking.
Red Thai Pepper
These bright red and petite chilis are little fire crackers, adding heat to Thai and Indian curries.
These small and dark green peppers pack a spicy punch. Also great for adding oomph to Thai and Indian curries.
This Japanese pepper also works well on the grill and served with a liberal sprinkling of maldon salt.
12 Different Types of Chili Pepper
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