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All the types of peppers in this guide belong to one genus, Capsicum, the genus UF/IFAS Extension covers in its Scoville guide. UF/IFAS says three Capsicum species produce many of the most common pepper varieties: Capsicum annuum, which can be sweet, mild or hot; Capsicum chinense, home to some of the hottest cultivars; and the much less widely cultivated Capsicum frutescens. Below, the types of chili peppers are ranked by UF/IFAS Scoville heat units, from bell peppers at zero to jalapenos, cayenne and habaneros, and nine raw peppers are compared with USDA FoodData Central values for vitamin C, vitamin A and vitamin B6.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- UF/IFAS Extension names three main pepper species: Capsicum annuum (bell, poblano, jalapeno, serrano, cayenne, Thai), Capsicum chinense (habanero, Scotch bonnet) and Capsicum frutescens.
- On the UF/IFAS scale a bell pepper rates 0 Scoville heat units, a jalapeno 2,000 to 8,000, a serrano 10,000 to 25,000 and a habanero 100,000 to 350,000.
- Scoville heat units reflect capsaicinoid content, UF/IFAS says, and Penn State Extension notes that capsaicin is concentrated in the membranes and seeds.
- Per 100 grams, raw green hot chili peppers list about 242.5 milligrams of vitamin C in USDA data and raw red sweet peppers about 127.7 milligrams, against an FDA Daily Value of 90 milligrams.
- USDA weighs one serrano at 6.1 grams and one medium sweet pepper at 119 grams, so per-pepper amounts differ far more than the per-100-gram figures suggest.
Types of peppers by Capsicum species
UF/IFAS Extension sorts the familiar garden and market peppers into three species, plus one interspecies hybrid.
- Capsicum annuum is the most common of the three, in UF/IFAS’s words, and its peppers can be sweet, mild or hot. UF/IFAS lists bell, cubanelle, poblano, Anaheim, jalapeno, serrano, cayenne and Thai peppers in this species.
- Capsicum chinense includes some of the hottest pepper cultivars in the world, according to UF/IFAS, which lists the habanero and the Scotch bonnet here, along with the mild cachucha, also called aji dulce.
- Capsicum frutescens is a much less widely cultivated species, UF/IFAS notes; it adds that the Thai pepper is often confused with Capsicum frutescens cultivars because the two look alike.
- Hybrids: UF/IFAS describes the bhut jolokia, also known as the ghost pepper, as an interspecies hybrid, mostly Capsicum chinense with Capsicum frutescens.
Types of chili peppers ranked by Scoville heat units
Scoville heat units (SHU) generally reflect the capsaicinoid content of a pepper, UF/IFAS Extension explains, and capsaicinoids are the compounds that make a pepper taste hot. Penn State Extension puts it the same way: the higher the Scoville rating, the hotter the pepper, and the scale starts at 0 for a bell pepper. The table lists UF/IFAS ranges from mildest to hottest.
| Pepper | Species (UF/IFAS) | Scoville heat units (UF/IFAS) |
|---|---|---|
| Bell | Capsicum annuum | 0 |
| Cachucha (aji dulce) | Capsicum chinense | 500 to 1,500 |
| Cubanelle | Capsicum annuum | about 1,000 |
| Poblano | Capsicum annuum | 1,000 to 2,000 |
| Anaheim | Capsicum annuum | 1,000 to 5,000 |
| Jalapeno | Capsicum annuum | 2,000 to 8,000 |
| Serrano | Capsicum annuum | 10,000 to 25,000 |
| Cayenne | Capsicum annuum | 25,000 to 50,000 |
| Thai (bird's eye chili) | Capsicum annuum | 50,000 to 100,000 |
| Habanero | Capsicum chinense | 100,000 to 350,000 |
| Scotch bonnet | Capsicum chinense | 100,000 to 350,000 |
| Bhut jolokia (ghost pepper) | Hybrid, mostly C. chinense | 1,041,427 |
Published ranges differ a little between sources: Penn State Extension gives 2,500 to 8,000 SHU for a jalapeno, against 2,000 to 8,000 from UF/IFAS, and says the ghost pepper hits the 1 million mark. Penn State also notes that small peppers generally contain more heat than larger ones, and it names bell, banana, cubanelle and pimiento peppers as the mildest. UF/IFAS describes the serrano as similar in appearance to the jalapeno but much hotter.
Sweet and hot peppers compared in USDA data
The table uses USDA FoodData Central SR Legacy entries for nine raw peppers, per 100 grams so that small and large peppers can be compared, with SR Legacy’s weight for one pepper alongside. Each percent Daily Value (%DV) uses the FDA Daily Values for adults and children 4 and older: 28 grams of dietary fiber, 90 milligrams of vitamin C, 900 micrograms RAE of vitamin A and 1.7 milligrams of vitamin B6. Rows are ranked by vitamin C.
| Pepper (USDA FDC ID) | Serving | One pepper (USDA) | Calories | Carbohydrate | Fiber | Vitamin C | Vitamin A | Vitamin B6 |
|---|---|---|---|---|---|---|---|---|
| Hot chili pepper, green, raw (170497) | 100 g | 1 pepper, 45 g | 40 | 9.5 g | 1.5 g (5%) | 242.5 mg (269%) | 59 mcg RAE (7%) | 0.28 mg (16%) |
| Sweet pepper, yellow, raw (169383) | 100 g | 1 large, 186 g | 27 | 6.3 g | 0.9 g (3%) | 183.5 mg (204%) | 10 mcg RAE (1%) | 0.17 mg (10%) |
| Hot chili pepper, red, raw (170106) | 100 g | 1 pepper, 45 g | 40 | 8.8 g | 1.5 g (5%) | 143.7 mg (160%) | 48 mcg RAE (5%) | 0.51 mg (30%) |
| Sweet pepper, red, raw (170108) | 100 g | 1 medium, 119 g | 26 | 6.0 g | 2.1 g (8%) | 127.7 mg (142%) | 157 mcg RAE (17%) | 0.29 mg (17%) |
| Jalapeno pepper, raw (168576) | 100 g | 1 pepper, 14 g | 29 | 6.5 g | 2.8 g (10%) | 118.6 mg (132%) | 54 mcg RAE (6%) | 0.42 mg (25%) |
| Hungarian pepper, raw (168578) | 100 g | 1 pepper, 27 g | 29 | 6.7 g | 1.0 g (4%) | 92.9 mg (103%) | 41 mcg RAE (5%) | 0.52 mg (30%) |
| Banana pepper, raw (169394) | 100 g | 1 medium, 46 g | 27 | 5.3 g | 3.4 g (12%) | 82.7 mg (92%) | 17 mcg RAE (2%) | 0.36 mg (21%) |
| Sweet pepper, green, raw (170427) | 100 g | 1 medium, 119 g | 20 | 4.6 g | 1.7 g (6%) | 80.4 mg (89%) | 18 mcg RAE (2%) | 0.22 mg (13%) |
| Serrano pepper, raw (169395) | 100 g | 1 pepper, 6.1 g | 32 | 6.7 g | 3.7 g (13%) | 44.9 mg (50%) | 47 mcg RAE (5%) | 0.51 mg (30%) |
Weight for weight, every pepper in the table except the serrano lists close to or above the FDA Daily Value for vitamin C in USDA data, from about 80.4 milligrams per 100 grams for green sweet peppers to 242.5 milligrams for green hot chili peppers. Red sweet peppers list about 157 micrograms RAE of vitamin A per 100 grams in USDA data, against 18 for green sweet peppers. The one-pepper column matters for hot peppers: USDA weighs a jalapeno at 14 grams and a serrano at 6.1 grams, so a single hot pepper adds a small share of any nutrient, while a medium sweet pepper weighs 119 grams in USDA data. Our vitamin C foods list compares peppers with fruit.
Green, red and dried: one plant, several stages
Color often marks ripeness rather than a different type. UF/IFAS Extension says poblanos can be eaten unripe (green) or ripe (red) and are called ancho when ripened and dried, that jalapenos start green and turn red once mature, and that Anaheim fruits turn maroon when ripe. UF/IFAS adds that chipotle chilies are ripe jalapeno chilies that have been wood smoked, and that cayenne is usually dried and ground or flaked; our cayenne guide covers that spice.
USDA SR Legacy keeps separate entries for green, red and yellow sweet peppers and for green and red hot chili peppers, which is why both colors appear in the table. Our guide to bell peppers compares the sweet colors in more detail.
Where peppers sit in the Dietary Guidelines
The Dietary Guidelines for Americans, 2020-2025, place peppers in two vegetable subgroups by color. Red chili peppers, red or orange bell peppers and pimiento are examples of the red and orange subgroup, while chili and bell types that are not red or orange in color are listed with other vegetables. Tomatoes and eggplant appear in those same Dietary Guidelines lists, and our guide to nightshade vegetables covers peppers, tomatoes, eggplant and the potato together.
Capsaicin, seeds and handling hot peppers
- Where the heat is: Penn State Extension says capsaicin, the chemical that makes peppers hot, is concentrated in the membranes and seeds.
- Adjusting heat: Penn State Extension notes that the heat of a recipe can be adjusted by removing some or all of the seeds and membranes.
- Gloves: Penn State Extension advises wearing gloves when working with hot peppers to keep the capsaicin oil away from the eyes and sensitive areas, adds that glasses are also good protection, and says to wash hands thoroughly with soap and water before touching the face.
- Labels: USDA SR Legacy values are averages for raw peppers; pickled, canned and roasted products differ, and the Nutrition Facts label is the figure for a packaged product.
Our list of types of potatoes covers the other common garden crop that shares the nightshade guide with peppers.
Frequently Asked Questions
What are the main types of peppers?
UF/IFAS Extension groups them by species: Capsicum annuum (bell, poblano, jalapeno, serrano, cayenne, Thai), Capsicum chinense (habanero, Scotch bonnet, cachucha) and the less widely cultivated Capsicum frutescens.
What are the hottest types of chili peppers?
On the UF/IFAS list, the bhut jolokia or ghost pepper rates 1,041,427 Scoville heat units, ahead of the habanero and Scotch bonnet at 100,000 to 350,000; Penn State Extension says the ghost pepper hits the 1 million mark.
Which peppers have no heat?
UF/IFAS rates the bell pepper at 0 Scoville heat units, and Penn State Extension names bell, banana, cubanelle and pimiento peppers as the mildest.
What do Scoville heat units measure?
UF/IFAS Extension says they generally reflect the capsaicinoid content of a pepper, and Penn State Extension says they indicate the amount of capsaicin present.
Which pepper lists the most vitamin C?
In USDA data, raw green hot chili peppers list about 242.5 milligrams per 100 grams and raw yellow sweet peppers about 183.5 milligrams, against the FDA Daily Value of 90 milligrams.
Are green and red peppers different types?
Often not: UF/IFAS Extension says jalapenos start green and turn red once mature and poblanos can be eaten green or red, while USDA lists each color as its own entry.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Potatoes: Russet, Red, White, Yellow and Fingerling, Bell Peppers Nutrition: Red vs Green vs Yellow, USDA Facts, Cayenne Pepper Benefits: What Capsaicin Research Shows, Plus Side Effects, Nightshade Vegetables: List, Nutrition and Are Nightshades Bad for You?, Types of Tomatoes: Determinate, Indeterminate, Cherry and Plum.