Specialty Peppers for Every Heat Level

Spring is just around the corner, making it the perfect time to plan your upcoming warm-weather crops, particularly specialty peppers. Our climate is well-suited for growing a wide range of peppers, from sweet and mild varieties to those packing intense heat.

Peppers are measured on the Scoville scale, which gauges their heat level based on capsaicin content – the compound that gives peppers their spice. At the low end of the scale, some peppers have no heat at all, while the spiciest varieties can exceed a million Scoville Heat Units (SHU). Most cultivated peppers belong to one of two species, Capsicum annuum or Capsicum chinense, which include everything from heat-free sweet frying peppers to fiery habaneros.

Below is a selection of peppers that thrive in our region, organized from mild to spicy, showcasing their unique flavors and value as part of a diverse spring crop lineup.

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Sweet Frying Peppers (0 SHU)

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Sweet frying peppers, such as corno di toro, Jimmy Nardello, or cubanelle (Capsicum annuum), are some of the mildest peppers available, with no detectable heat. These peppers are prized for their thin walls, sweet flavor, and versatility in the kitchen. They’re often sautéed or roasted, making them a staple in many cuisines, including Italian and Latin American dishes. Their vibrant red, yellow, or green fruits are eye-catching at markets, and their high yields make them a reliable crop.

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Aji Dulce Peppers (0 – 500 SHU)

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Aji dulce peppers (Capsicum chinense) are another mild option, offering all the smoky, complex flavor of a hot pepper without the heat. These peppers are staples in Caribbean and Latin American cooking, commonly used in sofritos, soups, and sauces. They’re highly productive, with bright orange or red fruit that draws attention at markets.

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Shishito Peppers (100 – 1,000 SHU)

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Slightly further up the scale, shishito peppers (Capsicum annuum) are generally mild, though about one in ten peppers delivers a surprise kick. Their slender, wrinkled shape and slightly sweet flavor make them ideal for pan-frying or grilling. Shishitos are prolific producers, making them a reliable option for growers looking to supply high-demand specialty peppers favored by chefs.

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Poblano Peppers (1,000 – 2,000 SHU)

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Poblano peppers (Capsicum annuum) have a mild heat level and a rich, earthy flavor, making them a staple in many cuisines. Commonly roasted, stuffed, or blended into sauces like mole, their thick walls and large size add to their versatility. When dried, poblanos transform into ancho chiles, a key ingredient in spice blends and traditional Mexican dishes, further enhancing their culinary appeal.

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Chilaca Peppers (1,000 – 2,500 SHU)

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Chilaca peppers (Capsicum annuum) are a mildly spicy variety known for their rich, earthy flavor and versatility in cooking. When dried, they are commonly referred to as pasilla peppers, a key ingredient in traditional Mexican mole sauces and other dishes. These long, slender, dark green peppers mature to a deep brownish-black color, adding visual appeal to both fresh and dried markets. The unique flavor and culinary applications of Chilaca peppers make them an excellent addition for farmers catering to chefs and food enthusiasts seeking authentic, versatile ingredients.

Moving into the higher end of the Scoville scale, the following peppers offer intense heat and bold flavor profiles for adventurous palates.

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Serrano Peppers (10,000–25,000 SHU)

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Serrano peppers (Capsicum annuum) are a versatile, medium-hot variety prized for their bright, fresh flavor and crisp texture. Native to Mexico, they are commonly used in salsas, hot sauces, and pickling, as well as diced fresh into dishes for a sharp, spicy kick. Smaller than jalapeños, serranos have thin walls, which makes them quick to cook and easy to process. Their moderate heat level and wide culinary appeal make them a popular choice for both fresh markets and value-added products.

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Datil Peppers (100,000 – 300,000 SHU)

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Datil peppers (Capsicum chinense) are a Florida favorite, offering significant heat paired with a sweet, fruity flavor. These peppers have a long history in the state, introduced by Minorcan settlers in St. Augustine. They mature from bright green to a vibrant yellow-orange hue, making them as visually striking as they are flavorful. Ideal for making hot sauces, jellies, and marinades, their unique heritage appeal sets them apart. Datil peppers thrive in the Panhandle’s warm, humid climate, producing abundantly during the growing season.

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Habanero Peppers (100,000–350,000 SHU)

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Habanero peppers (Capsicum chinense) are among the spiciest specialty peppers, delivering intense heat with a fruity, tropical flavor. They’re popular for use in hot sauces, salsas, and marinades, appealing to spice lovers. Habaneros grow well under similar conditions to datil peppers, requiring full sun, well-drained soil, and consistent care. Their bold flavor and fiery heat make them a favorite among adventurous eaters and food enthusiasts.

By growing a variety of peppers across the Scoville scale, from sweet and mild to bold and spicy, you can meet diverse market demands and culinary preferences.

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For UF/IFAS recommendations on pepper production, use the following link to Chapter 13 of the 2024-25 Vegetable Production Handbook of Florida:

Chapter 13 Pepper Production -Vegetable Production Handbook of Florida