Pepper Profiles & Spotlights: A Scorch Squad Guide

Pepper Profiles & Spotlights: A Scorch Squad Guide

Welcome to the Scorch Squad hub for pepper lovers! Whether you're a seasoned chilihead on the hunt for your next fiery challenge or a curious gardener looking to add a splash of color and flavor to your plot, you've come to the right place. Our Pepper Profiles & Spotlights pillar page is your go-to resource for discovering the unique characteristics of the incredible pepper varieties we offer.

From the mild and sweet to the superhot heavyweights, we'll dive deep into the stories, flavors, heat levels, and culinary uses of our favorite chilis. Let's get growing!

How to Use This Guide

This guide is designed to help you find the perfect pepper for your garden and kitchen. You can explore our collection in a few different ways:

  • Featured Spotlights: Get an in-depth look at some of our most popular and unique peppers right here on this page.
  • Browse by Category: Looking for a specific heat level or flavor? Use our categories below to narrow down your search.
  • A-Z Index: See a complete, alphabetized list of every pepper we offer, with links to a detailed profile for each one.

Featured Pepper Spotlights

To get you started, here's an in-depth look at a few of the most popular and unique peppers in our collection.

The Legend: Carolina Reaper

  • Heat Level: 2,200,000 SHU (Scoville Heat Units)
  • Flavor Profile: Deceptively sweet and fruity, with cherry and chocolate undertones, followed by an intense, molten heat.
  • Origin: Fort Mill, South Carolina, USA

The king of the superhots, the Carolina Reaper is not for the faint of heart. Developed by cultivator Ed Currie, this gnarled, scorpion-tailed pepper is a cross between a Ghost Pepper and a Red Habanero. Its intense heat is legendary, but what often surprises people is its incredible flavor. Before the fire kicks in, you'll notice a sweet, fruity taste that makes it a popular (and potent) choice for extreme hot sauces, salsas, and powders. Handle with extreme care and respect!

The All-Rounder: Aji Lemon (Lemon Drop)

  • Heat Level: 15,000 - 30,000 SHU
  • Flavor Profile: Bright, citrusy, and clean with a distinct lemon-like tang.
  • Origin: Peru

Looking for a pepper with a manageable kick and a vibrant flavor? Meet the Aji Lemon, also known as the Lemon Drop pepper. This beautiful, bright yellow chili offers a crisp heat that dissipates quickly, leaving behind a refreshing citrus taste. It's an incredibly versatile pepper that shines in salsas, marinades for fish and chicken, and spicy cocktails. When dried and powdered, it adds a zesty, spicy kick to any dish.

The Smoky Classic: Aleppo 37

  • Heat Level: 10,000 SHU
  • Flavor Profile: Earthy, slightly sweet, with notes of sun-dried tomato and a mild, building heat.
  • Origin: Syria/Turkey

The Aleppo pepper is a culinary staple prized for its rich, complex flavor more than its heat. It's traditionally used in Middle Eastern and Mediterranean cuisine. When the pods ripen to a deep burgundy, they are semi-dried, de-seeded, and crushed into flakes. The result is a condiment with a robust flavor and a satisfying warmth that enhances dishes without overwhelming them. It's perfect for sprinkling on pizza, grilled meats, roasted vegetables, and even scrambled eggs.

The Ornamental Beauty: Filius Blue

  • Heat Level: 40,000 - 50,000 SHU
  • Flavor Profile: Sharp and pungent with a classic chili bite.
  • Origin: Unknown (heirloom variety)

Who says peppers can't be pretty? The Filius Blue is a stunning ornamental pepper that packs a surprising punch. The plant itself is gorgeous, with deep violet foliage and small, upright peppers that transition from a deep bluish-purple to a fiery red as they mature. While beautiful to look at, these peppers are also edible and deliver a solid kick. They are fantastic for adding a pop of color to landscaping and for making vibrant, spicy vinegars and sauces.

The Gentle Giant: Big Jim

  • Heat Level: 500 - 2,500 SHU
  • Flavor Profile: Mildly spicy, earthy, and robust.
  • Origin: New Mexico, USA

The Big Jim is a New Mexico chile variety famous for holding the Guinness World Record for the largest chile pepper ever grown. These giants are perfect for classic Southwestern dishes. Their thick walls and mild heat make them the ideal pepper for chile rellenos. They are also fantastic for roasting, grilling, and dicing into green chile stews. If you want big flavor without overwhelming heat, the Big Jim is your pepper.

The Fruity Fireball: Scotch Bonnet

  • Heat Level: 100,000 - 350,000 SHU
  • Flavor Profile: Sweet and tropical, with notes of apple, cherry, and a hint of tomato.
  • Origin: The Caribbean

Named for its resemblance to a Tam o' Shanter hat, the Scotch Bonnet is the heart and soul of Caribbean cuisine. It's a close cousin to the Habanero and shares a similar heat level, but its flavor is distinctly sweeter and fruitier. This pepper is the key ingredient in authentic Jamaican jerk seasoning, Caribbean hot sauces, and countless regional dishes. It adds a wonderful, tropical heat that is both potent and delicious.

Browse Peppers by Category

Every pepper has its own personality. To help you find the perfect match for your palate and garden, we've organized our entire collection into three main categories. Whether you're chasing heat, flavor, or a specific culinary tradition, your next favorite pepper is just a click away.

By Heat Level

From the gentle warmth of a Pimento to the volcanic fire of a Carolina Reaper, the world of peppers is defined by its heat. We measure this in Scoville Heat Units (SHU). Here’s a breakdown of our collection, from the mildest varieties perfect for any palate to the superhots that challenge the bravest chiliheads.

Sweet & Mild (0 - 5,000 SHU)

  • Aconcagua – Sweet, large, for frying
  • Alma Paprika – Sweet, rich, for drying
  • Big Jim – Earthy, mild, for roasting
  • Chervena Chushka – Sweet, rich, for roasting
  • Medusa – Sweet, ornamental, no heat
  • Pimento L – Sweet, round, for stuffing
  • Shishito – Sweet, occasionally hot, for blistering
  • Trinidad Sweet – Sweet, habanero flavor, no heat
  • Yellow Biquinho – Sweet, tangy, teardrop shape

Medium (5,001 - 30,000 SHU)

  • Aji Amarillo – Citrusy, berry notes, medium heat
  • Aji Lemon – Citrusy, crisp heat, medium
  • Aleppo 37 – Earthy, smoky, mild heat
  • Black Hungarian – Smoky, mild heat, ornamental
  • Buena Mulata – Smoky, cayenne-type, medium heat
  • Bulgarian Carrot – Tangy, crunchy, medium heat
  • Fresno – Smoky, crisp, medium heat
  • Gochugaru – Smoky, sweet, Korean staple
  • Hot Portugal – Rich, classic heat, medium
  • Lemon Spice Jalapeno – Citrusy, jalapeno heat, medium
  • Maule's Red-Hot – Classic heat, productive, medium
  • San Felipe – Earthy, mild, Pueblo-type

Hot (30,001 - 100,000 SHU)

  • African Yellow Pequin – Pungent, tiny, hot
  • Bird’s Eye – Sharp heat, classic chili, hot
  • Calabrian Calabrese – Fruity, rich heat, Italian classic
  • Long Slim Cayenne – Pungent, classic heat, for drying
  • Dragon Toe – Pungent, hot, unique shape
  • Filius Blue – Pungent, ornamental, hot
  • Golden Cayenne – Pungent, fruity, hot
  • Gong Bao – Nutty, aromatic, Chinese cuisine
  • Large Orange Thai – Sharp heat, citrus notes, hot
  • Orion – Pungent, classic heat, hot
  • Prik Chi Faa – Mild heat, Thai cuisine, for drying
  • Santaka Chili – Sharp heat, nutty, Japanese cuisine
  • Tabasco – Tangy, juicy, classic hot sauce
  • Thai Dragon – Sharp, building heat, hot
  • Yatsufusa – Sharp heat, Japanese heirloom, hot

Superhot (100,001+ SHU)

  • Aji Charapita – Fruity, tropical, very hot
  • Carolina Reaper – Fruity, extreme heat, superhot
  • Chocolate Habanero – Smoky, fruity, very hot
  • Ghost – Smoky, building heat, superhot
  • JPGS: Jay’s Peach Ghost Scorpion – Fruity, peach notes, superhot
  • Naga Morich – Smoky, earthy, superhot
  • Orange Habanero – Fruity, apricot notes, very hot
  • Red Habanero – Fruity, floral, very hot
  • Scotch Bonnet – Tropical fruit, very hot
  • Thunder Mountain Longhorn – Smoky, earthy, impressively long
  • Trinidad Moruga Scorpion – Fruity, floral, extreme heat
  • Yellow Moruga Scorpion – Citrusy, extreme heat, superhot

By Flavor Profile

Heat is only half the story. The best peppers offer complex flavors that can transform a dish. Are you looking for something sweet and fruity, smoky and earthy, or bright and citrusy? Explore these flavor profiles to find a pepper that truly complements your cooking.

Smoky & Earthy

  • Aleppo 37 – Mild heat, notes of sun-dried tomato
  • Big Jim – Mild heat, great for roasting
  • Black Hungarian – Mild heat, slightly sweet, ornamental
  • Buena Mulata – Medium heat, cayenne-type
  • Ghost – Superhot, slow-building intense heat
  • Gochugaru – Medium heat, sweet, Korean staple
  • Naga Morich – Superhot, earthy, related to Ghost
  • San Felipe – Mild heat, rich, Pueblo-type

Fruity & Sweet

  • Aconcagua – No heat, large, for frying
  • Aji Charapita – Very hot, tropical, citrus notes
  • Carolina Reaper – Superhot, deceptively sweet start
  • Chocolate Habanero – Very hot, rich, smoky notes
  • Orange Habanero – Very hot, apricot and apple notes
  • Pimento L – No heat, classic sweet pepper
  • Red Habanero – Very hot, floral notes
  • Scotch Bonnet – Very hot, tropical, Caribbean classic
  • Trinidad Moruga Scorpion – Superhot, floral, intense
  • Trinidad Sweet – No heat, habanero flavor
  • Yellow Biquinho – No heat, tangy, teardrop shape
  • Yellow Moruga Scorpion – Superhot, citrusy, extreme heat

Citrusy & Tangy

  • Aji Amarillo – Medium heat, berry notes
  • Aji Lemon – Medium heat, crisp lemon flavor
  • Bulgarian Carrot – Medium heat, crunchy, fruity
  • Lemon Spice Jalapeno – Medium heat, classic jalapeno with a twist

Classic & Pungent

  • African Yellow Pequin – Hot, tiny, concentrated heat
  • Bird’s Eye – Hot, sharp, versatile heat
  • Long Slim Cayenne – Hot, classic, for drying and powder
  • Dragon Toe – Hot, unique shape, productive
  • Filius Blue – Hot, ornamental, deep purple
  • Fresno – Medium heat, crisp, smokier than jalapeno
  • Golden Cayenne – Hot, fruity twist on a classic
  • Hot Portugal – Medium heat, rich flavor
  • Tabasco – Hot, juicy, essential for sauce
  • Thai Dragon – Hot, building heat, classic Thai chili
  • Thunder Mountain Longhorn – Superhot, earthy, incredibly long pods

By Region / Cuisine

Peppers are a global ingredient, with each region cultivating varieties that are essential to its cuisine. Journey with us from the vibrant markets of Asia to the sun-drenched fields of the Caribbean and discover the peppers that give regional dishes their signature kick.

Asian

  • Bird’s Eye – Hot, sharp, Southeast Asian staple
  • Gochugaru – Medium, smoky-sweet, for Korean kimchi
  • Gong Bao – Hot, nutty, for Szechuan cuisine
  • Large Orange Thai – Hot, citrusy, classic Thai chili
  • Prik Chi Faa – Hot, mild, for Thai curries
  • Santaka Chili – Hot, nutty, Japanese cuisine
  • Shishito – Mild, sweet, for Japanese blistering
  • Thai Dragon – Hot, building heat, versatile
  • Thunder Mountain Longhorn – Superhot, earthy, from China
  • Yatsufusa – Hot, sharp, Japanese heirloom

Caribbean

  • Scotch Bonnet – Very hot, fruity, jerk seasoning staple
  • Trinidad Moruga Scorpion – Superhot, floral, from Trinidad
  • Trinidad Sweet – Very hot, habanero heat and flavor, from Trinidad
  • Yellow Moruga Scorpion – Superhot, citrusy, from Trinidad

European

  • Alma Paprika – Mild, sweet, for Hungarian paprika
  • Calabrian Calabrese – Hot, fruity, for Italian oil/paste
  • Chervena Chushka – Mild, sweet, for Bulgarian Lutenitsa
  • Hot Portugal – Medium, rich, Portuguese staple

North American

  • Big Jim – Mild, earthy, for New Mexican chile rellenos
  • Carolina Reaper – Superhot, fruity, from South Carolina
  • Filius Blue – Hot, ornamental, heirloom
  • Fresno – Medium, crisp, from California
  • Lemon Spice Jalapeno – Medium, citrusy, jalapeno variant
  • Maule's Red-Hot – Medium, classic, heirloom
  • Tabasco – Hot, tangy, for Louisiana hot sauce

South American

  • Aji Amarillo – Medium, citrus-berry, Peruvian staple
  • Aji Charapita – Very hot, fruity, from Peru
  • Aji Lemon – Medium, crisp lemon, from Peru
  • Yellow Biquinho – Mild, tangy, from Brazil

Global / Widely Cultivated

  • African Yellow Pequin – Hot, pungent, African origin
  • Aleppo 37 – Medium, smoky, Syrian/Turkish origin
  • Black Hungarian – Medium, smoky, heirloom
  • Buena Mulata – Medium, smoky, heirloom
  • Long Slim Cayenne – Hot, classic, for drying
  • Chocolate Habanero – Very hot, smoky-sweet
  • Ghost – Superhot, smoky, from India
  • JPGS: Jay’s Peach Ghost Scorpion – Superhot, fruity, crossbreed
  • Naga Morich – Superhot, earthy, from India/Bangladesh
  • Orange Habanero – Very hot, fruity, widely loved
  • Red Habanero – Very hot, floral, a true classic

A-Z Index of Pepper Varieties

Can't find what you're looking for in the categories above? Here is a complete, alphabetized list of every pepper variety we proudly offer. Each name will link to its own detailed profile, giving you everything you need to know about its history, flavor, and growing habits.

Explore the World of Peppers

You've now explored the complete Scorch Squad collection! This guide covers the incredible diversity waiting in our seed catalog. Each pepper has a unique story and a special place in the garden and the kitchen. We hope this resource helps you find the perfect varieties for your Scorch Squad.

Ready to start your pepper journey? Shop All Pepper Seeds Now!

Don't forget to follow us on Instagram @thescorchsquad to see these beauties growing in action and to get more tips, tricks, and fiery inspiration!

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