Peppers in order of minimal scoville heat units SHU

[timmy]

 

the anaheim, probably one of the most versatile peppers for your standard kitchen, 500 - 2500 SHU

[timmy]

 

 

 

the Holy Mole pepper, as the name suggests its perfect for making Mole sauce. 700 - 800 SHU

[timmy]

the Aji Panca, fruity smoky and a bit like a berry. 1000 - 1500 SHU

[timmy]

the Ancho pepper, literally a smoked or dried Poblano. 1000 - 1500 SHU

[timmy]

the Poblano pepper, the little brother to the jalepeno, mild but packs in a beautiful pepper taste, great for just about any mexican dish with out the burn. 1000 - 1500 SHU

[timmy]

Guindilla pepper, the perfect pickling pepper, crisp and tart. almost as hot as jalapeno 1000 - 2000 SHU.

[timmy]

the Chilaca pepper, another great addition to Mole sauces. 1000 - 2500 SHU

[timmy]

the Pasilla pepper, just a dried or smoked Chilaca pepper 1000 - 2500 SHU

[timmy]

the Cascabel pepper, very unique for its ability to hold shape when dried making it rattle when shook. amazing earthy flavor with a bite. 1000 - 3000 SHU

[timmy]

Hatch peppers, this one is a bit of a lottery of peppers, hatch peppers are literally the cross bred mix match of peppers grown in hatch valley in mexico meaning SHU and flavor profiles vary wildly as none are the exact same. most range from 1000 - 8000 SHU and sometimes rarely getting much hotter.

[timmy]

the peppadew pepper, the perfect snaking chili, natural pickled flavor and an easy bite makes it a perfect kitchen table snack. 1100 - 1200 SHU

[timmy]

the Rocotillo chili, aka the super mild habanero. 1500 -2500 SHU

[timmy]

the Cherry Bomb pepper, amazing for stuffing and packs a small kick to make it fun. 2500 - 5000 SHU

[timmy]

the cowhorn pepper, large in charge but gentle. 2500 - 5000 SHU

[timmy]

The Jalapeno, the most popular of all peppers on the planet. beautiful pepper with rich flavor and the perfect heat. 2500 - 8000 SHU