What we know as sweet and chilli peppers come from different cultivated varieties of the same plant Capsicum annuus. They have nothing to do with peppercorns, which we commonly use ground as black (huskless) and white pepper and which also are available whole, black, white, red and green.

Many people will associate chillis with Indian cuisine, or southern Asian as I believe we are supposed to say now. However they are a ‘new world’ plant and were introduced by the Western European colonial powers. Before that the hot ingredient principally used for curries was ginger (as some Chinese cuisine still does) or in Burma and Thailand, galangal, a related root.

Since being brought back from the americas, chillis have been developed and grown all over the world in suitable climes. Just as the same variety of grapes will produce different wines according to where they are grown so chillis can vary. Many available in Europe are grown in Thailand and Kenya. Consequently any guide to chillis will be only a rough guide, but with a bit of common sense you will soon find yourself around what at first may seem a labarynth.

In this, rather necessarily abridged version of my guide, only some of the most common smaller ‘hot’ varieties are included, although some of them are extremely mild. It should also be stressed that different varieties of chilli not only range from the very mild to the fiery, but also impart different flavours from sweet through fruity, smokey and tart to acidic.

Before we start just a mention about the much larger varieties, ‘sweet peppers’, not included. Many of these, especially those bought in supermarkets will be Dutch and grown hydroponically. They are uniform in size, expensive, thick skinned and full of water. If you want to waste your money paying extravagent prices for large quantities of water so be it, but if you want taste try a street market where you may get beautifully irregularly shaped thin skinned varieties, often grown in Spain.

ANAHEIM (California chile, long green pepper, [when mature and red] chile colorado): These large, 2-2¾” elongated to a fine tip, mild chillis are fairly well available and excellent for stuffing and roasting and perfect for rellenos.  They have a tough skin which peels off easily if you first char them over a flame, then steam them in a paper bag for several minutes.  They can be diced or puréed and added to sauces, stews, soups, and casseroles. They can also be pickled. The red anaheim is a bit sweeter than the green. Both are very mild in heat.


ANCHO is the name for the dried poblano (q.v.).


BANANA CHILLI This chile ranges from 3-5" in length with a tapering body. Its flavor is sweet and fruity and it adds texture and taste to sandwiches and salads. Frequently seen pickled. Very mild in heat


BIRD PEPPER is a confusing term and usually means either cayenne pepper or Thai chili.


CASCABEL (Rattle Chile) This chile is medium hot and a bit acidic. Very good in sauces, soups and pork stews. Imparts a smokey flavour with hints of walnut and tobacco.


CAYENNE (finger chili, ginnie pepper)  More famously known dried and ground as Cayenne pepper with the equivalent of 1/8tsp equal to one pepper. These are often used in Cajun recipes. Dark bright green unripe, growing to about a maximum of 4”, the Cayenne takes on a beautiful variegated green and red during the ripening process. The freshly dried and powdered form gives an infinitely preferable flavour to one that has been sitting for years on the supermarket shelves.


CHERRY PEPPER (hot cherry pepper, Hungarian cherry pepper, bird cherry pepper, Creole cherry pepper, wiri-wiri) this is a good pickling pepper. Most often found in red, but green ones may be found. Generally mild, but known to have a hot "bite" at times. Can also be served fresh with salads and sandwiches.


CHILACA (pasilla chile pepper): deep dark emerald green the chilaca ripens to dark glossy deep purple black. Elongated and twisted like old driftwood it grows up to 8” long. The chilaca is preferred dried when it becomes the PASILLA (chile negro), an integral part of the classic mole, so prized it is sold in a variety of qualities. It has a mild (compared to other chillies) flavour that is quite aromatic, but can be very hot at the seed end if they are not removed This long thin, tapering chile is excellent for making sauces. The flavors of licorice, grape, and wild berry make it a natural for many dishes, seafood in particular.


CHIPOTLE is a dried jalapeno (q.v.).


DE ARBOL is a small chile which packs a lively punch in soups, stews and sauces. Although it may produce a searing heat, it is not the hottest of chillis, and has a lively, grassy flavor.


FRESNO are similar to jalapeno peppers, but with thinner walls. They're great in salsas. This chile is about the same size as a jalapeno, only with broader shoulders and a bit hotter. It is wonderful when roasted, sauced, or pickled and makes a beautiful addition diced into combread batter.


GUERO (chile guero, yellow hot chile, caribe, Sante Fe grande, caloro, goldspike) This chile has a thick, waxy wall that lends a nice "crunch" when eating. Heat can range from medium to hot. Use in sauces, salads or can be pickled. Chile imparts a sweet, waxy flavour.


GUAJILLO have a shiny body of orange, red, or brown which embodies this very popular chile. A touch astringent and grassy in flavor, with hints of berry, make it a favorite in salsas, soups and stews. Mild to medium in heat.


HABANERO the worlds hottest chillis have a fruity flavour.  Bulbous, about 1¼”, dark olive green ripening to yellow, gold, bright orange, red and finally deep dark red. The Habanero should be used with great caution. It is hard to find a recipe that uses more than two, so you'll have plenty for decoration and giving away. Dried, the Habanero keeps its name and its heat is slightly intensified. Heat intensity does however depend on where it has been grown and can vary from ten to fifty times hotter than a jalapeno. Very similar is the Scotch Bonnet (q.v.). Used extensively in condiment sauces, relish, chutney and marinades. Flavour is generally acidic, very hot, but sweet and fruity.


HOLLAND CHILLI (Dutch chilli) is very similar to fresh cayenne and fresno chillis (q.v.).