Natural form

Fresh hot chili peppers ranging from green to fully ripened red, showing the ripening spectrum.

Shows the reader the whole fruit at different stages of ripeness, the primary way chilies appear in markets and kitchens.

Produce

Hot Chili Pepper

Fresh hot chili used worldwide to bring heat and brightness to curries, sauces and stir-fries.

Hot chili peppers are the spicy fruits of Capsicum plants, ranging from green to red as they ripen, with heat from capsaicin. They are sliced, blended or fried into curries, salsas, sauces and stir-fries across nearly every cuisine. Removing the seeds and membranes tempers the heat.

Hot chilies are the fruit of several Capsicum species, prized across virtually every culinary tradition for the sensation of heat they deliver. That heat comes from capsaicin, a compound concentrated in the pepper's placental tissue—the ribs and seeds at the center—while the flesh carries most of the flavor. What makes chilies indispensable is that they contribute more than just spiciness: each variety brings its own character, from the bright, grassy punch of serranos to the fruity, floral perfume of habaneros, making them as much a flavoring agent as a heat source. Their behavior in cooking depends on form and timing—fresh chilies taste sharp and immediate; dried ones taste deeper, smokier, and more concentrated; and cooking transforms sharp heat into something integrated and complex.

Measured in: g
Storage: Fridge

Types & varieties

Jalapeño

Medium heat (2,500–8,000 SHU); thick-walled; ubiquitous in Mexican and Tex-Mex cooking; often smoked and dried to make chipotles

Serrano

Medium heat (10,000–23,000 SHU); small, thin-walled; sharper, more immediate burn than jalapeño; common in fresh salsas and pico de gallo

Fresno

Medium heat (2,500–10,000 SHU); similar to jalapeño but slightly hotter; red when ripe; good raw or grilled; more delicate walls than serrano

Thai Bird's Eye

Hot (50,000–100,000 SHU); small, thin; integral to Southeast Asian cuisines; often used whole in curries and stir-fries; degrades poorly when dried

Habanero

Very hot (100,000–350,000 SHU); distinct fruity, floral aroma; used in Caribbean, Yucatecan, and hot sauces; orange and red forms; remove seeds and ribs to reduce heat substantially

Scotch Bonnet

Very hot (100,000–350,000 SHU); squat, lobed shape; Jamaican and Caribbean cooking; sweeter and more aromatic than habanero; often used in jerk seasoning and pepper sauces

Cayenne

Hot (30,000–50,000 SHU); long, thin, curved; often dried and ground; the standard commercial chili powder; also used fresh in Louisiana-style cooking

Poblano

Mild (1,000–1,500 SHU); large, dark green; the classic stuffing pepper; dried form is called ancho and is a staple of mole

Hungarian Hot Wax

Medium heat (5,000–10,000 SHU); pale yellow; banana-shaped; common in Eastern European cooking; similar heat range to jalapeño but with a slightly different flavor

Fatalii

Very hot (125,000–325,000 SHU); African origin; bright yellow; similar heat to habanero but with a distinct citrusy, slightly floral character

Ghost Pepper (Bhut Jolokia)

Extremely hot (800,000–1,000,000+ SHU); originally from Northeast India; complex, slightly sweet heat; use sparingly; largely superseded by newer super-hot varieties

Carolina Reaper

One of the world's hottest (1,400,000–2,200,000 SHU); red, gnarled appearance; sweet, fruity undertones beneath intense, sustained heat

Understanding Heat Distribution

The heat in a chili is not evenly distributed. The placental tissue—the ribs and the seeds they cradle—contains the highest concentration of capsaicin. The flesh, while still containing some heat, carries more of the pepper's flavor compounds. This means you can control intensity by selective removal: scrape out the ribs and seeds for a milder result, or leave them intact for maximum fire. The stem itself is not hot, but cutting too close to the core incorporates more heat into your prep.

Ribs and seeds: highest capsaicin concentration
Flesh: lower heat, more flavor compounds
Stem: not hot, but cutting toward the core increases heat exposure

Fresh vs. Dried: When to Use Which

Fresh chilies taste bright, sharp, and immediate—think of the raw bite in a salsa or the quick char on a blistered shishito. Dried chilies taste deeper, smokier, and more complex—the result of concentration during drying and the development of new flavor compounds. In most applications, they are not interchangeable. If a recipe calls for dried ancho or guajillo, use the specific dried pepper; substituting fresh will yield a fundamentally different result. Conversely, when a recipe calls for fresh serrano in a raw salsa, dried serrano would be a poor substitute because the fresh brightness is the point.

Fresh: bright, sharp, immediate heat; best for raw applications and quick cooking
Dried: deep, smoky, complex; best for long-cooked dishes and when a specific regional profile is called for
Smoked (chipotle): adds wood-smoke character in addition to chili depth

Common uses

Thinly sliced raw as garnish for tacos, grain bowls, and soupsDiced fresh into salsas, pico de gallo, and fresh sauces like salsa verde with serranosStir-fried whole or sliced in Asian curries, Thai basil dishes, and stir-friesGrilled or charred whole, then peeled and used in sauces, sandwiches, or as a sidePickled in vinegar for condiment use and prolonged shelf lifeInfused into oils, vinegars, and spiritsAdded to braises, stews, and long-cooked dishes for background heatBlistered in a dry skillet and blended into marinades and saucesUsed in marinades and ceviche (citrus-based) to denature proteins while imparting heatStuffed (poblanos) with meats, cheese, or beans and baked

Tips & pitfalls

Taste before using: heat varies dramatically even within the same variety depending on growing conditions and ripeness; always sample a small piece first.
Seed and rib removal reduces heat by roughly 80–90% while preserving most of the flavor; leave them in for full heat.
The heat compounds are fat-soluble, so adding a splash of oil, coconut milk, or butter when cooking chilies helps distribute the capsaicin more evenly throughout the dish.
To freeze fresh chilies: spread whole or sliced peppers on a sheet pan, freeze solid, then transfer to a freezer bag; this prevents them clumping together.
When working with very hot varieties (habanero and above), wear disposable gloves and wash all cutting boards, knives, and hands thoroughly with soap before touching your face.
Dried chilies rehydrate quickly: cover with boiling water, weight down, and soak 20–30 minutes; reserve the soaking liquid as flavorful stock.
Cooking raw chilies mellows some of the sharp, vegetal heat; charring or blistering adds sweetness and complexity.
Store dried whole chilies in an airtight container in a cool, dark place; they remain potent for 1–2 years; ground chili powder degrades faster, within 6–12 months.

Nutrition

40kcal

Energy

167 kJ · per 100 g

Where the calories come from

Protein 16%Carbs 75%Fat 8%

Protein

1.9g

4% DV

Carbs

8.8g

3% DV

Fat

0.4g

1% DV

Fiber

1.5g

5% DV

Sugars

5.3g

of which

Sodium

9mg

0% DV

Notable micronutrients

Vitamin C160% DV

Vitamin B630% DV

Vitamin K12% DV

Niacin (B3)8% DV

Riboflavin (B2)7% DV

Potassium7% DV

Source · USDA FoodData Central · Peppers, hot chili, red, raw

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In the shops

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Good to know

Scientific name: Capsicum annuum, C. chinense, C. frutescens, and related species
Origin: Central and South America; domesticated at least 6,000 years ago
Primary heat compound: Capsaicin, concentrated in the placental tissue (ribs and seeds)
Heat measurement: Scoville Heat Units (SHU); ranges from ~2,500 (jalapeño) to 2,200,000+ (Carolina Reaper)
Peak season: Summer and early fall for fresh; available year-round in most markets
Shelf life (fresh): 1–2 weeks refrigerated in a paper bag or loosely wrapped in plastic
Freezer storage: Whole or sliced, freeze on a tray first, then bag; usable for months, best for cooked dishes
Common forms: Fresh, dried whole, dried and ground (cayenne), smoked (chipotle), pickled, paste, flakes

Substitutes

Cayenne pepper (fresh or dried) — A reliable all-purpose substitute for most fresh chilies at roughly 1:1 for similar heat levels; adjust to taste since flavor profiles differ slightly
Red pepper flakes — Work as a substitute when heat is the priority; use about 1/2 teaspoon flakes per fresh medium chili; does not replicate the fresh, fruity character of whole chilies
Crushed red pepper in vinegar — Reconstitute dried chilies in rice wine vinegar for a quick fresh-chili approximation, particularly useful for Southeast Asian dishes
Hot paprika (for milder varieties) — Smoked or regular hot paprika can stand in for dried chilies like ancho or New Mexico; use sparingly and bloom in oil first to deepen flavor

Pairs with

Garlic GingerLime and citrus zestCilantroCumin and corianderTomatoes Coconut milk Dark chocolateHoney or brown sugarOnions (raw and cooked)

Also called

Chilli Pepper · Felfel Har · Hot Green Chili · Chilli · Fresh Green Chili · Long Green Chili · Siling Haba · Green Chili Pepper · Fresh Red Chili · Spec Djegës · Lyuta Chushka · Filfil · Githeyo Mirus · Hot Green Pepper · 红辣椒