Pepper varieties and substitutes
Dried poblano peppers with a mild, sweet flavor and smoky notes, used in Mexican and Latin American cooking
Dried poblano peppers with mild heat and fruity flavor, used in Mexican cooking
Small, hot Mexican chiles with bright red color and intense heat, used in Mexican cooking
Italian chili peppers with medium heat and fruity, smoky flavor, used in cooking and as a condiment
Spicy Italian chili peppers with smoky, fruity flavor, used in Italian cooking
Sweet bell peppers with mild flavor and crisp texture, used in cooking worldwide
Dried Mexican chile with mild to medium heat and rich, earthy flavor
Spicy pepper with varying heat levels, used to add heat and flavor to dishes
Fresh red chili peppers with medium to high heat and fruity flavor, used in cooking and as a topping
Medium heat red pepper with sweet, fruity flavor, used in cooking and as a topping
Medium-heat red pepper with sweet, fruity flavor, used in cooking and salsas
Spicy pepper with a mild to medium heat level, used in cooking and as a flavoring
New Mexico green chiles with mild to medium heat and distinctive flavor, used in cooking and as a topping
Mild, sweet pepper with thick flesh, used in cooking and as a vegetable
Medium-heat green pepper with spicy, fresh flavor, used in cooking and salsas
Smoked jalapeño pepper with intense heat and smoky flavor, used in Mexican cooking
Sweet, mild Spanish peppers with distinctive flavor and tender texture, used in cooking and as a topping
Very hot Caribbean peppers with fruity flavor, used in Caribbean and Jamaican cooking
Hot chili peppers with bright, spicy flavor, used in Mexican cooking
Small, very hot peppers used in Thai cooking, with intense heat and fruity flavor
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