Would you love to add some heat to your recipes, but aren’t sure which peppers to use?

Here is a great graphic to help you decide.

 

Chili Peppers – Uses – Heat Levels (Mildest to Hottest)

Banana – Also known as wax pepper, with a mild, tangy flavour. Banana peppers are often pickled or stuffed with meat or cheese. Heat level 1/4.

Padron – A Spanish pepper that is generally mild but occasionally surprises with a bit of spice. It is often blistered on a grill, doused in oil and sprinkled with salt, these are a Spanish classic.  Heat level 1/4.

Piquillo – A Spanish pepper whose flavour resembles bell peppers. These peppers are typically stuffed and served as tapas. Heat level 1/4.

Poblano – The poblano is a large, moderately hot chile that’s a dark, glossy green.  Mexican or Southwestern dishes, especially chile relienos, often use poblano peppers. Heat level 1/4.

Anaheim – A long, mild chile. When red, it is referred to as a Colorado or California chile. It is often used in southwestern cooking, like salsa and chile verde. Heat level 2/4.

Fresno – Similar to red jalapeno in appearance, flavour and heat level. It is often used in southwestern and Mexican cooking. Heat level 2/4.

Red Thai – A medium-hot chile that lends mellow, gradual spice to dishes. It is often used in Thai or Indian food, especially in curries. Heat level 2/4.

Cayenne – This South American is hot, spicy and found in many sauces. They are most frequently used as a ground spice or whole pepper in Asian cooking. Heat level 3/4

Jalapeno – The most popular of chiles. When smoked, they become chipotle peppers. Heat level 3/4

Shishito – Japanese chile is usually mild, but can be spicy. Sear with oil and sprinkle with salt. Heat level 3/4.

Serrano – A slender chile that is very hot. The smaller the pepper, the hotter it is. Used in Mexican or Thai cooking (salsas or curries that require a lot of heat). Heat level 3/4.

Habanero – Intensely hot, rewowned as one of the hottest chile peppers in the world. It is often used in Caribbean cooking (jerks and marinades) or in Latin American cooking. Heat level 4/4.

Source: William Sonoma