Chili Pepper Types

Chili varieties

There are more than 3000 varieties of chili worldwide and new breeds are continually being added as chillies are easy to crossbreed. Here, we would like to present some of the most important varieties (old breeds and new cultivars) to you. We are continuously adding to our species lexicon and so it pays off to keep checking this page.
Our descriptions include general information about each variety including botany, country of origin, spice level, growth form, appearance and flavour of each chili as well as advice on how to successfully grow the plant. Furthermore, they also include additional recommendations for use and culinary advice.

General information about chili species and varieties

Chillies originally came from Central and South America, from where they set off on their victory march around the entire world following the discovery of America. Today, there are 26 documents wild species of chili and 5 varieties, which are used for domesticated farming and which have also produced all the chili species and varieties listed here:

Capsicum annuum

This species includes the most commonly know varieties of chili in this part of the world, such as jalapeños, cayenne peppers, serrano chillies, Italian peperoni and all varieties of bell pepper. They all vary vastly in growth form and in the appearance of their fruits. This species covers a range of mild to very spicy varieties.

Capsicum baccatum

This is a species which primarily grows as a perennial plant in its country of origin (e.g. in the South American Andes). The flowers usually have green or yellowish markings and yellow anthers. The best known variety of this species is the aji chili, which is wide spread throughout Latin America.

Capsicum chinense

This species includes some of the extremely hot varieties, such as the habanero, bhut jolokia and scotch bonnet, which also usually have a special fruity flavour too. The name “chinense” (= Chinese) is very misleading since most varieties are grown in the Caribbean or in Central and South America.

Capsicum frutescens

Everyone has heard of this variety’s most famous member of this species – the tabasco chili, which is used to make the world-famous tabasco sauce. But the African Bird’s Eye chili or the Brazilian Malagueta chili, not to mention several smaller decorative chillies which are also part of the same variety.

Capsicum pubescens

“Pubescens” means “hairy” and this species is distinguished by its hairy leaves. They originate from a South American chili and are the only variety which can withstand the frost (up to -5°C). They distinguish themselves from other varieties with the development of the sturdy trunk and their violet-coloured flowers. The thick-fleshed fruits have comparatively large, black seeds. The best known representative of this species is the South American rocoto chili.