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Spicy exchange / 2023

Meet the 12 most popular green peppers in the US

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What to know:

There are an astonishing array of pepper types, including thousands of varieties. These peppers are particularly popular in the US, and commonly eaten in their green stage of maturity.

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Bell peppers are the most popular pepper variety in the US, known for their sweet taste without any hint of spiciness. They can be enjoyed in various ways, whether raw, cooked, or stuffed, and are incredibly versatile in the kitchen.

Bell pepper (0 SHU)

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Banana peppers (0 – 500 SHU)

Banana peppers, characterized by their gentle and mild heat, showcase a greenish-yellow coloration. These peppers share striking similarities with pepperoncini in flavor and culinary applications.

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Cubanelle peppers, also falling into the mild spectrum, offer a delightful range of flavors, with some exhibiting no spiciness at all and others presenting a barely detectable hint of heat.

Cubanelle (0-1,000 SHU)

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Shishito peppers (50 – 200 SHU)

Originating from East Asia, Shishito peppers have gained widespread popularity. These peppers offer a subtle hint of spiciness, barely detectable to most palates. They are commonly blistered at a high heat.

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Pepperoncini, commonly enjoyed in the United States, are often savored in their pickled form, although they can also be consumed fresh. Pepperoncini peppers have found a special place as a popular topping for pizzas, subs, and salads.

Pepperoncini (100-500 SHU)

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Anaheim (500 – 2,500 SHU)

Anaheim peppers, named after the city of Anaheim, California, are known for their mild to slightly spicy flavor profile. These elongated peppers can reach lengths of up to 10 inches and are typically harvested and enjoyed while still green.

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Padron peppers, originating from Galicia, Spain, offer a delightful balance of subtle spiciness and vibrant flavor. In Spanish cuisine, they are frequently served as tapas.

Padron (500 – 2,500 SHU)

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Poblanos (1,000 – 2,000 SHU)

Poblanos, characterized by their rich, dark green hue, are renowned for their mild heat profile. Interestingly, when poblanos are dried, they are referred to as ancho chili.

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Hatch chiles from the bountiful Hatch Valley in New Mexico are a distinct pepper variety celebrated for their unique flavor. So cherished are these chiles that they have their very own festival in Hatch, New Mexico.

Hatch chiles (1,000 – 8,000 SHU)

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Jalapeños (2,500 – 10,000 SHU)

Jalapeños, reigning as the most popular spicy pepper in the United States, offers a delightful medium-hot experience, catering to those who appreciate a bit of heat without overwhelming intensity.

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Serrano peppers, very similar to jalapeños, possess a significant step up in heat, making them notably hotter. Despite their fiery nature, they are still smaller than their jalapeño counterparts.

Serranos (10,000 – 25,000 SHU)

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Thai chilis (50,000-100,000 SHU)

Thai chilis, known for their fiery nature, encompass a diverse array of pepper types rather than being restricted to a single variety. These peppers are often used in preparing curry pastes and stir-fries or are simply enjoyed raw as a zesty garnish.

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