Most peppers commonly sold in North America belong to the same species, Capsicum annuum. Jalapeños, serranos, poblanos, bells, and many other familiar varieties all come

Many peppers achieved recognition through commercial agriculture. Jalapeños, serranos, bells, and habaneros became widely distributed because large numbers of growers, seed companies, and food markets

Most peppers grown today are the result of generations of human selection. Growers chose larger fruits, thicker walls, heavier yields, predictable shapes, and easier harvesting.

Many peppers can be replaced without changing a recipe very much. A different jalapeño variety usually remains a jalapeño. One serrano often performs much like

Many pepper articles begin with Scoville numbers because heat is easy to measure. Chilhuacle rojo presents a different challenge. The pepper is known less for

Many pepper articles focus on the pepper plant. Meco requires a different approach because meco is not a separate pepper species or a separate pepper

Many peppers become famous in the form in which they are harvested. Jalapeños are known as jalapeños. Serranos remain serranos. Mirasol occupies a different position

Mexican peppers are often grouped into simple categories. Some are known for heat. Some are known for drying. Some are known for sauces. Puya occupies

Most peppers are identified by appearance, heat level, or color. Cascabel has a different claim to recognition. Shake a dried cascabel pepper and it often

Many people recognize chipotle. Far fewer recognize morita. This is unusual because morita is one of the forms through which chipotle enters Mexican and Mexican-American