Chilli Varieties: Heat, Flavour & Uses
Chillies come in a wide range of heat levels and flavour profiles — from mild and fruity to extremely hot.
This guide gives you a quick overview of popular chilli varieties, helping you understand how they taste, how hot they are, and how they’re best used.
How to Choose the Right Chilli
- For flavour: Choose chillies like Aji Amarillo or Fatalii
- For balanced heat: Habanero or Cayenne
- For extreme heat: Carolina Reaper or Ghost Pepper
Frequently Asked Questions
What is the hottest chilli?
The Carolina Reaper is widely considered one of the hottest chillies in the world.
Which chilli has the best flavour?
Chillies like Fatalii and Aji Amarillo are known for strong flavour profiles.
What chilli is best for sauce making?
It depends on the desired heat and flavour, but Habanero, Fatalii, and Cayenne are popular choices.
The Classics
These are some of the most widely used chillie varieties, offering a balance of flavour, heat and versatility across cooking and food production.
Cayenne
Heat: 30,000–50,000 SHU
Flavour: Sharp, clean heat
Best Uses: Sauces, powders, general cooking
Good for Paste: Straight heat without overpowering flavour
Bird’s Eye
Heat: 50,000–100,000 SHU
Flavour: Sharp, fast-building heat
Best Uses: Asian dishes, stir-fries, sauces
Good for Paste: Punchy heat in small amounts
Jalapeño
Heat: 2,500–8,000 SHU
Flavour: Fresh, slightly grassy
Best Uses: Cooking, salsas, fresh dishes
Good for Paste: Mild blends and balanced heat
Habanero
Heat: 100,000–350,000 SHU
Flavour: Fruity, tropical, slightly sweet
Best Uses: Hot sauces, marinades, salsas
Good for Paste: Flavour-driven heat with a strong kick
Scotch Bonnet
Heat: 100,000–350,000 SHU
Flavour: Sweet, fruity, slightly smoky
Best Uses: Caribbean dishes, sauces, jerk marinades
Good for Paste: Rich flavour with strong, rounded heat
Serrano
Heat: 10,000–20,000 SHU
Flavour: Bright, crisp, slightly earthy
Best Uses: Salsas, sauces, fresh cooking
Good for Paste: Medium heat with fresh flavour
Poblano
Heat: 1,000–2,000 SHU
Flavour: Mild, earthy, slightly smoky
Best Uses: Stuffed dishes, roasting, sauces
Good for Paste: Adds depth and flavour without heatt
Bell Pepper
Heat: 0 SHU
Flavour: Sweet, crisp, fresh
Best Uses: Cooking, salads, roasting
Good for Paste: Adds bulk, sweetness and balance
Flavourful Chillies
Perfect for adding flavour without overwhelming heat.
Aji Amarillo
Heat: 30,000–50,000 SHU
Flavour: Fruity, slightly citrus
Best Uses: Sauces, Peruvian dishes
Good for Paste: Excellent for flavour-led blends
Anaheim
Heat: 500–2,500 SHU
Flavour: Mild, slightly sweet
Best Uses: Roasting, stuffing
Good for Paste: Adds body with minimal heat
Banana Pepper
Heat: 0–500 SHU
Flavour: Mild, slightly tangy
Best Uses: Pickling, salads
Good for Paste: Adds mild flavour and bulk
Bell Pepper
Heat: 0 SHU
Flavour: Sweet, crisp
Best Uses: Cooking, salads, roasting
Good for Paste: Adds balance and volume
Fatalii
Heat: 125,000 – 400,000 SHU
Flavour: Bright citrus, fruity, slightly smoky
Best Uses: Hot sauces, marinades, spice blends
Good for Paste: Clean, sharp heat with strong citrus notes
Extreme Heat
These chillies go beyond hot – they’re in a different league entirely. Handle with care.
Carolina Reaper
Heat: 1,500,000+ SHU
Flavour: Fruity with extreme heat
Best Uses: Extreme sauces
Good for Paste: High-impact heat in small doses
Ghost Pepper (Bhut Jolokia)
Heat: 800,000–1,000,000 SHU
Flavour: Smoky, earthy
Best Uses: Hot sauces
Good for Paste: Deep, lingering heat
Trinidad Moruga Scorpion
Heat: 1,200,000–2,000,000 SHU
Flavour: Fruity, slightly floral
Best Uses: Extreme sauces
Good for Paste: Aggressive heat with flavour
7 Pot Douglah
Heat: 1,800,000+ SHU
Flavour: Rich, nutty, deep
Best Uses: Superhot sauces
Good for Paste: Complex extreme heat
Brown Moruga Scorpion
Heat: 1,200,000–2,000,000 SHU
Flavour: Fruity, slightly earthy with intense heat
Best Uses: Extreme sauces, spice blends
Good for Paste: Very high heat in small amounts