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Guajillo peppers are known for their bright, tangy flavor (with hints of cranberry and tea) and very eatable medium heat, with a Scoville rating between 2,500 and 5,000 units. These peppers are often used in salsas, sauces, soups, and stews. First, they are sweet much sweeter than you’d likely imagine. And with it comes a tanginess (think cranberry) with a hint of tea-like crispness. There’s an underlying smokiness to its flavor and some even get a hint of pine. It’s a rich, complex flavor.

Cascabel chilies are mild in heat (1,000 to 3,000 Scoville heat units) and nutty in flavor, and they look as delicious as they taste.  It’s a mild spiciness that’s very easy to eat, falling far below even common medium heat chilies. They taste very much like they look. In dried form – how they are typically consumed – they have an earthy, nutty flavor that pairs very well with rustic meals. Their toasted, nutty taste is a very welcome flavor twist on the pepper scale.

Known as Hatch peppers, these chilies are known for their unique buttery, earthy flavor and their very eatable medium heat (1,000 to 8,000 Scoville heat units.) “Hatch” covers many varieties of New Mexico peppers that are grown specifically in the Hatch Valley region. The taste is something of legend. When roasted, Hatch chilies take on a buttery-like flavor that is well-loved. Roasted Hatch chilies are delicious with everything from eggs to burgers and more.

Chile de Arbol, is a small, yet potent Mexican chili pepper. With a heat level of 15,000 to 30,000 Scoville heat units, it is considered medium hot. Chile de Arbol are hotter than jalapeños, but not quite as hot as cayenne peppers. Their distinctive flavor, particularly when dried (how they are most often used), is slightly nutty and smoky, which adds depth to a variety of dishes. It is commonly used in a variety of Mexican dishes, including sauces, stews, and soups.

Ancho peppers are a type of dried chili pepper most commonly used in Mexican, Southwestern, and Tex-Mex cuisine. They're known for their mild heat and rich, earthy sweet flavor that has subtle notes of raisin and coffee. Ancho peppers range from 1,000 to 1,500 on the Scoville scale. This makes them one of the milder chili peppers. The ancho is both smoky and sweet, along with an earthy “peppery” flavor. But running underneath are hints of raisin and coffee, along with that simmering mild warmth.

Habanero peppers are considered one of the hotter types of chili peppers, ranging from 100,000 to 350,000 on the Scoville scale. Despite their intense heat, they are valued for their fruity, citrus-like flavor and are used in salsas, hot sauces, and other spicy foods. They are considered to be the upper heat tier of true culinary chilies. The habanero has a tropical, fruity flavor that make them very popular despite the intense spiciness. And underneath the heat, there’s a subtle smokiness, too.

Scotch bonnet peppers are known for their intense heat and unique fruity flavor. These peppers are a staple in Caribbean cuisine, adding a kick to dishes such as jerk chicken, hot sauces, and stews. They measure between 100,000 to 350,000 SHUs, making them one of the hotter varieties of chili peppers. Scotch bonnet peppers are prized for their sweet, tropical taste, like a tomato with a slight hint of apples and cherries.