The jalapeño is a medium to large size chili pepper which is prized for the warm, burning sensation when eaten. Ripe, the jalapeño can be 2–3½ inches (5–9 cm) long and is commonly sold when still green. It is a cultivar of the species Capsicum annuum. The jalapeño rates between 2,500 and 10,000 Scoville units in heat.

The habanero chile (Capsicum chinense Jacquin) (originally Spanish "Habanero," and sometimes incorrectly spelled "habañero" [1]) is one of the most intensely spicy chili peppers of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimeters (1–2½ in) long. Most habaneros will rate between 200,000 and 300,000 Scoville units.

The Poblano is a mild chile pepper, just slightly spicier than a bell pepper . One of the most popular peppers grown in Mexico, the plant (of the species Capsicum annuum) is multi-stemmed, and can reach 25 inches in height. The pod itself is about three to six inches long, and about two to three inches wide. An immature poblano is dark purplish green in color, but eventually turns a red so dark as to be nearly black. It can be prepared a number of ways, commonly including: dried, breaded and fried, stuffed, or in sauces called moles. Most Poblano peppers will rate between 1,000 and 1,500 Scoville units.

A serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Unripe serranos are green, but the color at maturity varies. Common colors are red, brown, orange, or yellow. Serranos are very meaty and thus they do not dry very well. They are generally between 1 and 4 inches long (2.5 to 10 cm) and around ½ inch (1 cm) wide. Most serranos rate between 10,000 and 20,000 Scoville units.

Bell pepper is a cultivar group of the species Capsicum annuum. Colors of the fruit include red, yellow, green and orange. Bell peppers contain a recessive gene that prevents capsaicin from being produced, so they lack the spiciness that many other varieties of peppers have Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". Bell pepers have a zero rating in Scoville units.

The Cayenne is a hot red chili pepper used to flavor dishes, and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum. The capsicum genus is in the nightshade family (Solanaceae).

Cayenne is used in cooking spicy hot dishes, as a powder (Cayenne pepper) or in its whole form (such as in Szechuan cuisine). It is generally rated at 40,000 to 90,000 Scoville Units.

Anaheim peppers are moderately hot, although their heat depends on where they’re grown and how mature they are. Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California, and the mature red ones tend to be hotter than the green. The Anaheim chile varies from light green to dark green to red and grows to between 6 and 10 inches (15–25cm) long and 1 to 2 inches (2.5–5cm) around. The Anaheim pepper or New Mexican pepper is a pepper, ranging from 500 and 2,500 on the Scoville scale of chile "heat."

Paprika is a spice made from the grinding of dried sweet red bell peppers (Capsicum annuum). In many European countries the name paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add colour and flavour to dishes. Paprika has a Scoville rating of zero.

Chipotles (pronounced chee-POTE-lays) are smoke-dried jalapeño chilis used primarily in Mexican and Mexican-inspired cuisine.

Until recently, chipotles were almost exclusively found in the markets of central and southern Mexico. As Mexican food became more popular in the United States in the late 20th century, jalapeño production and processing began to move into Northern Mexico and the United States. Chipotle peppers have a Scoville rating of 10,000-50,000.

Black pepper (Piper nigrum) is a floweringvine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper, red/pink pepper, and green pepper. [1] Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed.