pepper varieties
Looking for the right pepper for the job? Our pepper guide is full of information on peppers mild and nice to hot and full of spice. Learn about pepper varieties and their best uses to add flavor to your meals.
Aurora Mini Bells - Sweet
Sauced, sliced or seasoned, you can prepare these peppers any way you like and let their sweetness shine through. They're available in red, yellow and orange and great when stuffed with cheese or ground meats. Or roast them and add to soups and stews.
Bell Pepper - Mild
Mild and crispy peppers ring your bell? Then you'll want to enjoy Bell Peppers anytime your taste buds desire. They can be kept fresh for about a week when placed in a plastic bag and stored in the refrigerator until you're ready to rinse them off and use them.
Banana Pepper - Mild
Like the name implies, this pepper is shaped like a banana. It even starts out pale yellow but becomes bright red when mature. It can range from mild and sweet to hot and pungent. Slice them into pepper rings and add some zip to your sandwich.
Hatch Pepper - Medium
Who doesn't crave a batch of hatch, especially when they've been toasted and roasted. Hatch Peppers are from Hatch, New Mexico, and have one growing season. So while they're here, do your taste buds a favor and hatch them while you can.
Poblano - Medium
These peppers are the way to go for chile relleno. That's because their wide base and mild to medium heat makes them the right stuff for stuffing. When they're dried out, they're known as anchos. Now ancho glad you know?
Jalapeño - Warm
You could say the Jalapeño is a staple at the Texas table. It's easy to see why. The flavor ranges from hot to very hot. Thanks to its popularity, you'll find it fresh for the picking. And here's a spicy tidbit, when they're dried and smoked they become Chipotles.
Habanero Pepper - Hot
Don't let their small size fool you. Habaneros are wickedly hot. That's why they're not eaten whole. Not even on a double dog dare. Instead, they're used to kick up salsas, sauces, salad dressings and hot sauces. To enhance their slight, fruity flavor you can roast them.
Ghost Pepper - Fire
Not for the faint of heart. Come to think of it...that goes for the brave of heart too. Some would say this bad boy from Northern India is the hottest pepper in the world. Ouch! It's also known as the Bhunt Jolokia.