There are various types of green peppers that are available in today’s market – some have mild spiciness, while others are torture to the human taste buds. Some can be eaten raw, dried, or turned into powder, while others need to be cooked first to maximize their flavor.
Scoville Heat Units: 50,000 to 100,000 A type of Thai pepper, the Bird’s Eye chili pepper falls somewhere between Habanero pepper and Cayenne pepper.
Scoville Heat Units: 1,000 to 2,000 The Ancho Ranchero pepper is green in color but it turns deep red once fully matured. Nevertheless, both colors are suitable for adding to various dishes.
Scoville Heat Units: 1,000 to 2,000 Originating from Puebla, Mexico, Poblano peppers are large, heart-shaped peppers with a mild heat.
Scoville Heat Units: 0 to 1,000 Also called Cuban pepper or Italian Frying Pepper, this type of pepper can be used as a substitute for bell peppers due to its sweet flavor and mild heat.