60 popular hot peppers

1. Banana Pepper: USA; mild and tangy.
2. Poblano Pepper: Mexico; mildly spicy, earthy flavor.
3. Jalapeno Pepper: Mexico; medium heat, green and sharp.
4. Serrano Pepper: Mexico; hotter than jalapeno, crisp flavor.
5. Cayenne Pepper: French Guiana; sharp and smoky.
6. Tabasco Pepper: USA; famous for Tabasco sauce, smoky flavor.
7. Habanero Pepper: Caribbean, Yucatan Peninsula; fruity, fiery heat.
8. Scotch Bonnet: Caribbean; similar to habanero, sweet and hot.
9. Ghost Pepper (Bhut Jolokia): India; intense heat, fruity undertone.
10. Carolina Reaper: USA; currently the world’s second hottest, fruity and extremely hot.
11. Thai Pepper: Thailand; fiery and slightly sweet.
12. Anaheim Pepper: USA; mild, slightly sweet.
13. Shishito Pepper: East Asia; mild and slightly sweet.
14. Cherry Pepper: Italy; sweet with a mild heat.
15. Fresno Pepper: USA; similar to jalapeno but spicier.
16. Piquillo Pepper: Northern Spain; sweet with a slight kick.
17. Cuban Pepper (Cubanelle): Caribbean; mild and tangy.
18. Pasilla Pepper: Mexico; mild, raisin-like flavor.
19. Sweet Italian Pepper (Pepperoncini): Italy; mild and slightly sweet.
20. Trinidad Moruga Scorpion: Trinidad; fruity, extremely hot.
21. Seven Pot Douglah: Trinidad; nutty, fiery, fruity.
22. Dorset Naga: Bangladesh, UK; fruity flavor, extreme heat.
23. Seven Pot Primo: USA; fruity, floral, nutty, very hot.
24. Trinidad Scorpion Butch T: Trinidad, USA, Australia; sweet, fruity, very hot.
25. Komodo Dragon: UK; fruity with a delayed extreme heat.
26. Naga Viper: UK; florally fruity, very hot.
27. Red Savina Habanero: USA; hotter and heavier than regular habanero.
28. Chocolate Habanero: Jamaica; rich, smoky flavor.
29. Yucatan White Habanero: Mexico; jelly bean-shaped, very hot.
30. Devil’s Tongue Red: USA; higher heat level than its yellow relative.
31. Caribbean Red Habanero: Mexico; much hotter than standard habanero.
32. White Bullet™ Habanero: Caribbean; extremely hot, habanero hybrid.
33. TigerPaw-NR Habanero: USA; extra-hot bright orange habanero.
34. Peruvian White Habanero: Peru; smoky taste, extreme heat.
35. Ancho Pepper: Mexico; sweet, smoky, earthy.
36. Kashmiri Chili: India; sweet, fruity.
37. Guindilla Pepper: Spain; sweet.
38. Padron Pepper: Spain; earthy, nutty, sweet.
39. Chilaca Pepper: Mexico; sweet, floral.
40. Mulato Pepper: Mexico; smoky, sweet, earthy.
41. NuMex Big Jim: USA; bright, sweet.
42. Cajun Belle Pepper: USA; sweet.
43. Espelette Pepper: France; sweet, fruity, smoky.
44. NuMex Centennial: USA; bitter, bright.
45. Sangria Pepper: Unknown; neutral.
46. Cherry Bomb Pepper: USA; sweet.
47. Cowhorn Pepper: South America; sweet.
48. Guajillo Pepper: Mexico; sweet, mild heat.
49. Trinidad Scorpion CARDI: Trinidad; extremely hot, large pods.
50. Bishop’s Crown: Barbados; fruity flavor, heat varies from mild to medium.
51. Fish Pepper: USA; traditional African-American heirloom variety, medium heat, unique flavor.
52. Aji Amarillo: Peru; fruity, moderate heat, used in Peruvian cuisine.
53. Datil Pepper: USA; similar to habaneros but sweeter, used in Minorcan cuisine.
54. Piri Piri (African Bird’s Eye): Africa, Portugal; very hot, used in African and Portuguese dishes.
55. Siling Labuyo: Philippines; very hot, small size, used in Filipino cuisine.
56. Rocoto Pepper: South America; black seeds, apple-like flavor, hot.
57. Aji Charapita: Peru; small, wild, intensely hot with a fruity flavor.
58. Peppadew: South Africa; sweet piquanté pepper, mild heat, often pickled.
59. Tien Tsin Pepper: China; named after the province of origin, hot, used in Szechuan cuisine.
60. Manzano Pepper: Mexico; apple-shaped, hot, fruity undertones.

These peppers vary widely in heat and flavor, reflecting the rich diversity of spicy cuisine around the world.