The general rule for all chili varieties is this: the smaller the chili pod, the spicier it is.

Most Common Varieties:

Jalapeño
A green chili pepper that turns red as it ripens. It has a spicy flavor and is used in chutneys, with pickled vegetables, and in salsa. Typically, 2–3 pods are enough for one dish.

Bird's Eye
Small, long, thin pods with bright, glossy skin. One of the spiciest chili peppers. It is widely used in Mexican cuisine.

Scotch Bonnet
‍Similar to Habanero, this Mexican pepper has thick pods that come in green, yellow, and red colors. The two hottest varieties are intensely fiery and can bring tears to your eyes. It is used in Mexican and Caribbean dishes that require an intense, burning heat.

Serrano
Long, thin pods that are green or red. They have a searingly hot taste and are commonly used in Mexican, Caribbean, and Thai cuisines.

Poblano
Small, dark green pods. A Mexican chili that is also popular in Spain. It has a mild flavor with sweet and spicy notes, although some pods can be quite hot. It is often used for spicy appetizers and can be roasted in the oven or grilled.

Ancho
Small pods resembling sweet peppers in shape. They come in red and green colors and have a mild flavor with pleasant sweet undertones. These are used in Thai and Indian curries, as well as in mild varieties of salsa and sauces.

Anaheim
Long, large pods in green and red colors. They range from minimally spicy to moderately hot, with a sweet undertone. Anaheim peppers are used in various cuisines to add mild heat.