Peppers: What Are Their Types And How To Leverage Them Into a Food Business

food pepper types
Photo by Viktor Forgacs on

Curious about the different types of Peppers out there? You’ve reached the right place.

A crimson dragon with flames erupting from its mouth and an animated human with crimson smoke emanating from his body! 

If you’ve seen these advertisements, there is a good chance that you’ve put your tongue through the test of smoldering peppers. If this is the case, congratulations!

For a long time, peppers have been an accompaniment to meals, and throughout history, they have served as the centerpiece of every dinner table. 

These little hot vegetables have consistently been a complete game-changer for flavor, whether it’s time to spice up your favorite meal or sprinkle some peppers for a delicious look.

And because of the increased availability, they can now be found in every home…

And with 11.3 pounds of bell pepper consumption in the United States in the year 2021, the likelihood is excellent that you, too, have a bell pepper peering out from behind your curtain and keeping an eye on you while you read this article.

But you must know that not all types of peppers have a strong flavor. There are several varieties of peppers, and their relative levels of Scoville heat units serve to separate them from one another (we will discuss it in a moment). But before we get into that, let’s talk about what component of the pepper causes the burning sensation in your tongue.

Peppers: What are their types and How to leverage them into business 1

The ice-cold chemistry behind fiery chili peppers 

The Scoville Heat Units refer to what exactly 

Top best peppers in the world 

Bell peppers 

Habañero Pepper 

Poblano pepper 

Rocoto pepper 

Pepper ghost 

The pepper industry on a global scale 

Is pepper powder preferable to pepper in its raw form? 

Instructions on how to turn raw peppers into pepper powder 


The ice-cold chemistry behind fiery chili peppers

Have you ever pondered the reason behind the fact that removing the seeds from the pepper skeleton results in a less intense flavor? This is because the seed contains capsaicin.

After eating chili pepper, your mouth will start to wet because of a molecule called capsaicin. Capsaicin is responsible for this effect. The seed coats and the inner white layer of chili sheets are where you will find capsaicin in the highest concentrations. 

When you eat a chili pepper, the capsaicin in the pepper stimulates the pain receptors in your mouth. The sensory nerves then record the extra heat and send it to the brain. Although this may seem like a long process, it happens very quickly—within a few microseconds, your tongue begins to heat up.

The amount of capsaicin in different types of peppers varies widely, with the least found in sweet peppers like bell papers and the most found in chili pepper papers.

The quantity of capsaicin in a pepper determines whether or not it will cause your mouth to burn, but there is also a scientific scale called the Scoville heat unit that can measure how spicy a pepper is ( SHU).

types of peppers
When you eat a chili pepper, the capsaicin in the pepper stimulates the pain receptors in your mouth. Photo by Elle Hughes on

The Scoville Heat Units refer to what exactly?

The chilliness of pepper used to be determined in the past by the mothers of the villagers. Still, this approach is illogical since that hybrid peppers are available, which have far higher vaporization levels.

Therefore, contemporary issues call for contemporary solutions, such as utilizing Scoviili Heat units to gauge the potency of capsaicin. Up to this point, the scale of SHU has ranged from 0 SHU to an astounding 2.2 million SHUs.

Because bell peppers have 0 SHU, they are classified as sweet peppers. The Carolina Reaper, on the other hand, has the highest SHU of any pepper, which is 2.2 million, making it the spiciest pepper that has been discovered so far.

The dilution method is another approach to comprehending SHU. This method defines SHU as the number of cups of sugar water required to equalize the effect of a specific pepper.

For instance, the Poblano pepper, which has a medium level of heat, has a Scoville heat unit value of 1500, which means that you will need approximately 1500 cups of sugar water to neutralize all of the heat it contains.

In contrast, the caroline reaper has a 2.2 million SHU, which indicates that to neutralize the solution, 2.2 million cups of sugar water will be required.

Here are the best and most well-known varieties of pepper, each of which you must sample at least once in your life.

Top Best Types of Peppers in the world

Bell peppers

There are several pepper varieties, but one of the most prevalent is the bell pepper. These peppers have the least amount of capsaicin, which translates to zero Scoville heat units (SHU). Because of this, they are also referred to as sweet peppers.

These types of peppers, also known as capsicum, green paper, and red paper, are typically used as toppings for food, and they also contribute a splash of color to dishes. Bell papers are also known as capsicum.

Habañero Pepper

You have just crossed over into the realm of some of the hottest peppers in the world. The Habanero Pepper or Habanero.

It is a bulbous pepper that is considered one of the peppers with the highest spiciness in the world. If you manage to swallow these bulbs, which have a Scoville heat unit (SHU) rating of between 150000 and 350000, you will be a legendary figure.

The habanero pepper is most commonly utilized in the production of hot sauces, including salsas and bottled sauces. It is not recommended to consume this pepper in its raw form because of its extremely high heat level.

Poblano pepper

The poblano pepper is the most common pepper used in Mexican cuisine. This pepper, shaped like a heart, is well-known for its delicious flavor and comparatively few spines. On the Scoville scale, the poblano pepper falls somewhere between 1000 and 2000, making it a pepper with a medium heat level.

It is common practice to include poblano peppers in various sauces and garnishes.

Rocoto pepper

It’s healthy knowledge that rocoto peppers pack a serious punch, both in terms of heat and flavor. They are visually comparable to bell papers in terms of their look. 

The colors of the rocoto peppers range from light green to dark red. Although red is the most frequent, yellow is the one that is certain to provide the most heat.

Because they can reach a SHU of 100,000, they are most commonly employed in salsa, hot sauces, stews, and a wide variety of other spicy meals.

Pepper ghost

The Ghost pepper is undoubtedly one of the hottest peppers that can be found anywhere globally. The majority of its history may be traced back to the northern regions of India. There are a few different names for this pepper, including Naga Jolokia, Raja Mircha, and Ghost Chilli.

The primary name of the ghost pepper plant is bhut jolokia, and the word that means “ghost.” Because the ghost pepper is so hot, it is said that if you put it on your tongue, you would be transported to another dimension.

Because it contains a Scoville heat unit, more significant than one million, the ghost pepper is regarded as among the hottest types of peppers that can be found anywhere globally.

Because of the intense heat they produce, ghost peppers are most commonly used to make hot sauces, but they can also be cut up and used as a topping for meals.

The pepper industry on a global scale

A large portion of Peppers’ market can be cashed to achieve more profits. In 2021, the United Kingdom was responsible for exporting approximately 11 million peppers and capsicum all by itself. 

And with a market that’s heating up like this, demand is only going to keep growing, especially since peppers are now an essential component of every dish. You may advertise your pepper’s business with pamphlets, or you can sell it using internet marketing. 

Still, social media marketing is the most effective of the various marketing tactics. And with such a demand, there are multiple marketing strategies.

Is pepper powder preferable to pepper in its raw form?

Raw pepper is commonly used to prepare delicious dressings; however, when portability and ease of usage are considered, powdered pepper emerges as the clear winner.

Because of their adaptability, they may be included in preparing a dish or sprinkled on top of it if you feel it is missing some flavor.

Raw pepper can also be packed, transported, and stored with relative ease if ground into powder.

Instructions on how to turn raw peppers into pepper powder

The first form of pepper is raw pepper, and the second form is powdered pepper; therefore, it is essential to address how raw peppers can be converted into powder peppers.

The manufacturing of pepper powder requires using technologically complex machinery, which is found in industries that produce pepper. Raw peppers are ground into powder using these machines.

Converting various types of peppers into powders involves a great deal of machinery on multiple levels. The process is divided into many different activities, ranging from machines that make pepper spice powder to food packaging machines.

However, pepper spice powder machines, which turn raw pepper into powder by grinding it into tiny particles, are the most significant machinery in converting raw pepper into pepper powder.


There are tens of thousands, if not hundreds of thousands, of unique pepper kinds in the world. Thanks to advances in genetic engineering, it is now possible to create hybrid peppers; one such example is the caroline reaper, a type of hybrid pepper.

And because of the enormous demand for pepper and pepper spice powders, pepper manufacturers are becoming increasingly interested in increasing their sales through the use of a variety of pepper spice powder machiners.

Lastly, check out this lovely video about how to use black pepper with steaks – the right way!