Chilli Varieties: 15 Types from Mild to Carolina Reaper

The world of chilli peppers is fascinating in its diversity -- from gently piquant varieties that unobtrusively enhance any dish to extremely hot types, a single drop of sauce from which can bring even seasoned eaters to tears. In this guide, we present 15 varieties arranged from the mildest to t...

In short: Heat is measured in Scoville Heat Units (SHU). The 15 varieties here run from Pepperoncini at 100-500 SHU to Carolina Reaper at 1,400,000-2,200,000+ SHU. Capsaicin sits mainly in the white placenta inside the fruit, so removing it lowers the heat. Superhot types need a greenhouse and sowing in December or January.

Heat unit	Scoville Heat Units (SHU), scale created in 1912, today measured by HPLC
Mildest variety in the guide	Pepperoncini, 100-500 SHU
Hottest variety in the guide	Carolina Reaper, 1,400,000-2,200,000+ SHU
Sowing time	Mild varieties February to March, superhots December to January
Germination	25-30 °C, 7-21 days (superhots 30+ days)
Feeding and yield	Fertilise every 14 days; one habanero plant gives 50-100 fruits per season

Seeds of chilli peppers and other fruiting vegetables can be found in the category fruiting vegetable seeds.

Scoville Scale (SHU) -- How Heat is Measured

The heat of chilli is measured in Scoville Heat Units (SHU). The scale was developed by pharmacist Wilbur Scoville in 1912 originally based on sensory evaluation. Today, a more precise HPLC method (High-Performance Liquid Chromatography) is used, which directly measures the concentration of capsaicinoids -- the results, however, are still converted to SHU for easy comparison.

Scale Overview

SHU	Heat Level	Example
0	none	sweet bell pepper
100-1,000	mild	Pepperoncini, Pimiento
1,000-10,000	medium	Jalapeño, Poblano
10,000-100,000	high	Serrano, Cayenne, Tabasco
100,000-350,000	very high	Habanero, Scotch Bonnet
350,000-2,200,000+	extreme	Bhut Jolokia, Carolina Reaper

The substance responsible for heat is called capsaicin. It concentrates primarily in the placenta -- the white spongy tissue inside the fruit -- and adjacent seeds. By removing the placenta before processing, heat can be significantly reduced.

Mild Varieties (0-5,000 SHU)

An ideal choice for those who want to add subtle piquancy to dishes without an unpleasant experience. These varieties are suitable even for children and people sensitive to spicy foods.

1. Pepperoncini (100-500 SHU)

An Italian classic with thin walls and light green to red coloring. The taste is mildly sweet with barely noticeable heat. Excellent for pickling in vinegar, in salads, on pizza, or as an antipasti accompaniment. Bushy growth up to 60 cm ensures abundant harvest even in smaller gardens. In Czech conditions, it grows well outdoors in a sunny location.

2. Pimiento de Padrón (500-2,500 SHU)

A Spanish specialty from Galicia, famous for its unpredictability -- the vast majority of fruits are mild, but approximately one in ten is surprisingly hot. Small green fruits are traditionally fried in olive oil, salted with coarse sea salt, and served as tapas. Bushy, productive, grows excellently in containers on terraces or balconies.

3. Jalapeño (2,500-5,000 SHU)

The most widespread chilli in the world and a good starting point for beginners. Fruits are thick-walled, meaty, green to red. Versatile use: in salsa, pickled, stuffed with cheese and grilled, or smoked (smoked jalapeño is the basis of the popular chipotle). Bushy growth up to 80 cm, very productive variety. In the Czech Republic, it reliably grows in greenhouses and outdoors in a protected, sunny location.

Medium-Hot Varieties (5,000-30,000 SHU)

Noticeable heat that gives dishes a distinctive character without overpowering other flavors.

4. Serrano (5,000-15,000 SHU)

A Mexican variety, slimmer and noticeably hotter than jalapeño. Meaty, crispy fruits are excellent in fresh salsas, guacamole, or pico de gallo -- unlike jalapeño, serrano is usually not peeled due to its thin skin. Tall growth up to 120 cm, high yields. Requires heat; in the Czech Republic, a greenhouse or film tunnel is ideal.

5. Hungarian Wax (5,000-15,000 SHU)

A Hungarian waxy pepper with large, meaty fruits that transition from light yellow to red. At full ripeness, the taste is noticeably hotter than with green fruits -- harvest according to desired intensity. Excellent for stuffing, grilling, or pickling. Bushy, weather-resistant, suitable for Czech conditions and for beginners.

6. Cayenne (30,000-50,000 SHU)

A thin-walled, elongated, deep red pepper that belongs to the basic equipment of every herbal medicine cabinet and pantry. It is the raw material for cayenne pepper, many Asian spice blends, and chilli sauces. Fruits dry easily -- simply thread them on a string and hang in a dry, ventilated place. Tall growth up to 100 cm, very productive. In the Czech Republic, it reliably ripens in a greenhouse.

Hot Varieties (30,000-100,000 SHU)

Here begins true heat. When processing, we recommend using disposable gloves and washing hands thoroughly afterward.

7. Tabasco (30,000-50,000 SHU)

A variety famous for the eponymous sauce, which has been produced since 1868. Small red fruits have thin skin and juicy flesh with characteristic fruity aroma, making them ideal for fermented sauces. Bushy growth, moderately productive. In the Czech Republic, must be grown in a warm location, preferably in a greenhouse.

8. Thai Chilli / Bird's Eye (50,000-100,000 SHU)

Small, slender, very hot peppers typical of Thai, Vietnamese, and Chinese cuisine. Fruits grow upright and change color from green to red during ripening. The compact plant tolerates pot cultivation excellently. It is equally decorative as functional -- fruits look like small colored needles.

9. Piri Piri / African Bird's Eye (50,000-100,000 SHU)

The African variant of small-fruited chilli, made famous especially in Portuguese cuisine and South African gastronomy. Intense aroma with fruity and slightly smoky undertones distinguishes it from its Asian relatives. Small fruits, productive plant. Requires heat, plenty of sunshine, and regular watering -- does not tolerate root ball drying out.

Very Hot Varieties (100,000-600,000 SHU)

For experienced lovers of spicy foods. Handling requires gloves; when processing larger quantities, safety glasses as well.

10. Habanero Orange (150,000-350,000 SHU)

One of the most iconic super-hot varieties in the world. Characteristic lantern shape, deep orange color, and distinctive fruity-floral aroma create an interesting contrast with intense heat. Typical of Yucatecan cuisine, where it is added to sauces and marinades. Tall growth up to 100 cm. In the Czech Republic, a greenhouse or very warm, protected location is necessary.

11. Scotch Bonnet (100,000-350,000 SHU)

The Caribbean sister of habanero -- similar heat, but different shape reminiscent of a Scottish bonnet. Sweet, fruity taste with a tropical note. Essential for Caribbean cuisine, especially for jerk marinades and sauces. Growing is the same as habanero, meaning exclusively in heat with plenty of sunshine.

12. Fatalii (125,000-400,000 SHU)

A Central African variety with lemon-yellow color and exceptionally pronounced citrus aroma -- among super-hot chilli peppers, it ranks among the most interesting in flavor. Elongated fruits resemble habanero in cross-section, but the heat is more straightforward with faster onset. Moderately productive; in the Czech Republic, exclusively in a greenhouse.

Extremely Hot Varieties (600,000-2,200,000+ SHU)

These varieties are intended for the truly brave and experienced. Handling requires gloves, safety glasses, and respect. Consumption in pure form without prior tolerance is not recommended.

13. Bhut Jolokia / Ghost Pepper (855,000-1,041,000 SHU)

Historically the first chilli to exceed the one-million SHU mark -- held the Guinness World Record since 2007. It originates from the northeastern Indian states of Assam and Nagaland, where it is traditionally used as a wild elephant deterrent. Fruits 6-8 cm have a wrinkled surface and dark red color. Treacherous is the delayed heat effect -- onset comes after 30-45 seconds, then is overwhelming and persists. In the Czech Republic, long pre-cultivation (sowing in January) and a warm greenhouse are necessary.

14. Trinidad Moruga Scorpion (1,200,000-2,009,000 SHU)

From the island of Trinidad, long-time rival of Carolina Reaper for the title of world's hottest chilli. Fruits with wrinkled surface and characteristic "tail" are deep red. The heat is absolutely devastating and persists for tens of minutes -- experienced tasters describe it as wavelike, arriving in repeated waves. Growing is demanding: over 120 days to harvest, continuous heat and high air humidity are necessary.

15. Carolina Reaper (1,400,000-2,200,000+ SHU)

Current Guinness World Record holder for heat. Developed by Ed Curlin in South Carolina by crossing Pakistani Naga Morich and Red Habanero. Red, heavily wrinkled fruits with characteristic curved "tail" hide a surprisingly sweet, fruity taste base -- which, however, quickly yields to enormous wavelike heat. Growing is truly demanding: sowing as early as December, pre-cultivation 10-12 weeks at temperatures above 25°C, warm greenhouse, and patience.

Comparison Table of All 15 Varieties

#	Variety	SHU	Fruit Color	Size	Difficulty	Use
1	Pepperoncini	100-500	green/red	8-10 cm	low	pickling, salads
2	Padrón	500-2,500	green	3-5 cm	low	frying, tapas
3	Jalapeño	2,500-5,000	green/red	6-9 cm	low	salsa, stuffing
4	Serrano	5,000-15,000	green/red	5-7 cm	medium	salsa, fresh
5	Hungarian Wax	5,000-15,000	yellow/red	12-18 cm	low	stuffing, grill
6	Cayenne	30,000-50,000	red	12-15 cm	medium	drying, grinding
7	Tabasco	30,000-50,000	red	3-5 cm	medium	sauces
8	Thai Chilli	50,000-100,000	red	2-4 cm	medium	Asian cuisine
9	Piri Piri	50,000-100,000	red	2-4 cm	medium	grill, sauces
10	Habanero	150,000-350,000	orange	3-5 cm	high	sauces, marinades
11	Scotch Bonnet	100,000-350,000	yellow/red	3-5 cm	high	jerk sauces
12	Fatalii	125,000-400,000	yellow	5-8 cm	high	sauces, citrus
13	Bhut Jolokia	855,000-1,041,000	red	6-8 cm	very high	sauces, drying
14	Trinidad Scorpion	1,200,000-2,009,000	red	3-5 cm	very high	sauces
15	Carolina Reaper	1,400,000-2,200,000+	red	3-5 cm	very high	extreme sauces

Chilli Cultivation in Czech Conditions

Pre-Cultivation (January-March)

Chilli peppers have one of the longest vegetative periods of all vegetables grown in the Czech Republic, so pre-cultivation is key. Mild varieties sow in February to March, extremely hot ones (Habanero and above) as early as December or January.

Germination temperature: 25-30°C (heating mat under the seed tray significantly shortens germination time)
Germination time: 7-21 days for common varieties, superhot varieties 30+ days
Light: immediately after sprouting, ensure plenty of light, otherwise seedlings become etiolated -- supplemental LED lighting for 14-16 hours daily is ideal
Pricking out: do this after forming the second pair of true leaves into tomato substrate or special chilli substrate

Planting and Care

After the last frosts (typically mid-May), plant in a sunny, protected location. Varieties from habanero upward are much more reliably grown in a greenhouse or film tunnel. Water regularly but prevent waterlogging -- chilli roots are prone to rot. Fertilize every 14 days with fruiting vegetable fertilizer with higher potassium and phosphorus content to promote fruit formation.

Harvest and Processing

Harvest fruits after reaching full color. Unripe green fruits are edible and less hot, fully ripened ones have maximum flavor and heat. Harvested produce can be processed in several ways:

Drying -- in air (hung on strings), in a dehydrator, or in an oven at 50-60°C with door slightly open
Freezing -- whole or sliced fruits without blanching, retain heat and aroma
Pickling -- in vinegar solution or olive oil with herbs
Fermentation -- mashed fruits with salt and water as a base for sauces in tabasco style
Grinding -- into your own chilli powder or flakes; dry fruits thoroughly before grinding

Additional fruiting vegetable seeds including peppers and chilli are available in fruiting vegetable seeds.

FAQ -- Frequently Asked Questions

How to Ease Burning from Contact with Chilli?

Capsaicin is soluble in fats, not in water -- therefore water does not stop burning, only spreads capsaicin around the mouth. When ingested, drink full-fat milk, eat yogurt, or sour cream cheese. On skin, rub the affected area with vegetable oil and then wash with soap. Never touch your eyes or mucous membranes after handling chilli -- always use disposable gloves.

Can I Grow Carolina Reaper in the Czech Republic Outdoors?

Theoretically yes, if you have a very warm and protected location with a long season. In practice, however, extreme varieties in Czech conditions typically do not ripen outdoors -- the growing season exceeds 150 days and plants need continuous heat. We recommend a greenhouse or film tunnel, or growing in a container that can be moved indoors when nights get cooler.

Why Doesn't My Chilli Have Heat, Even Though It's a Hot Variety?

Capsaicin production is significantly affected by growing conditions. Mild stress -- controlled dryness between waterings, high temperatures, and maximum sunlight -- increases capsaicin concentration as a plant defense response. If you water plants regularly and abundantly in shade, fruits will be noticeably milder. Let the substrate dry slightly between waterings and ensure at least 6-8 hours of direct sunlight daily.

How Many Chilli Plants Do I Need for Home Use?

For typical home use, 3-5 plants of mild varieties (jalapeño, cayenne) and 1-2 plants of hotter varieties are sufficient. One well-cultivated habanero plant can produce 50-100 fruits per season -- given their intensity, this is more than enough for most households throughout the year.