The Chef's Gardener

Best peppers for cooking

There are many different types of pepper – each with it’s unique flavour.

I’ve split them into 3 categories:

  • Sweet peppers
  • Hot peppers
  • Very hot peppers

Follow the links below for more info.

peppers

Sweet peppers

banana pepper

Banana Pepper

Ideal for sandwiches, pizza and Greek salads.

bell peppers

Bell pepper

Good choice for roasting, salads and making stuffed peppers

shishito pepper

Shishito pepper

Ideal for stir-fry & Japanese recipes.

pimento pepper

Pimento pepper

Great dipper for dill vegetable dip or with olives.

Hot peppers

anaheim pepper

Anaheim chilli pepper

Great for making salsa or simply stuffed.

paprika pepper

Hungarian paprika

Ideal for Hungarian recipes & goulash

pepperoncini pepper

Pepperoncini pepper

Adds a lovely tang to pizza, salads and antipasto.

poblano pepper

Poblano pepper 

Ideal for Southwestern and Mexican recipes.

Very hot peppers

african birdseye chili pepper

African Birdseye chilli pepper

Great for Guyana or Mexican recipes – and Piri Piri Chicken.

cayenne pepper

Cayenne pepper

Adds heat to soups, meats and even desserts.

jalapeno pepper

Jalapeno pepper

Ideal for appetizers, salsa and hot japanese recipes.

habanero pepper

Habanero pepper

Great for salsa, hot sauce, jerk recipes and spice up recipes

scotch bonnet pepper

Scotch bonnet pepper 

 Ideal for Caribbean recipes, great in pepper sauce.

thai chilli pepper

Thai chilli pepper 

Key for southeast Asian recipes & curries.

More information

The main pepper introduction will show you ‘step by step’ what to do, how to grow and use them in recipes and cooking.