Chile with an E, in the pot.

Dried Poblano · 1,000–1,500 SHU

Rich and raisin-sweet, in America's Test Kitchen's description.

Dried Mirasol · 2,500–5,000 SHU

Rick Bayless calls guajillos very bright-tasting, with far less heat than árbol.

Dried Chilaca · 1,000–1,500 SHU

Long, thin, and dark, with overtones of chocolate and raisin, per the Fiery Foods glossary.

500–2,500 SHU

Dried red pods taste slightly acidic and earthy, according to America's Test Kitchen.

Dried Jalapeño · 5,000–10,000 SHU

Smoky and chocolaty with a tobacco-like sweetness, in America's Test Kitchen's description.

15,000–30,000 SHU

Bright with smoky undertones, per America's Test Kitchen; Rick Bayless points to its natural earthiness.

Dried Bola · 1,500–2,500 SHU

Nutty and woodsy, according to America's Test Kitchen.

50,000–100,000 SHU

A sharp, fast heat that fades quickly, which Mexican cooks call arrebatado; America's Test Kitchen finds the related pequín bright and citrusy.

30,000–50,000 SHU

Ground cayenne is sold for heat more than nuance; Dave DeWitt notes the jar may hold any small hot red chile, so flavor varies.

2,500–10,000 SHU

University of Arizona Extension credits it with a rare balance of flavor and heat.

5,000–15,000 SHU

Clean, green, and sharper than a jalapeño; University of Arizona Extension calls it the hotter of the two.

Dried Anaheim · 500–2,500 SHU

Light and bright, with notes of golden raisin and red pepper, in Milk Street’s description of the dried pod.

Dried Poblano · 1,000–1,500 SHU

Very smoky, with hints of licorice and dried cherry, according to America’s Test Kitchen.

30,000–50,000 SHU

Bright and citrusy, in America’s Test Kitchen’s description.

Dried Jalapeño · 2,500–8,000 SHU

Smoky, with a somewhat sweet, chocolaty aroma, in Spices Inc.'s description.

5,000–8,000 SHU

Decidedly tart, almost limey, in Lucinda Hutson’s description; Spices Inc. notes cherry and licorice.

100,000–500,000 SHU

A fruity aroma often compared to apricot, as Dave DeWitt notes, under a fierce heat.

0–0 SHU

Sweet and vegetal; University of Arizona Extension says it should not be the least bit hot.

0–500 SHU

Sweet and mild in American trade, valued more for color than heat; Hungarian grades run from mild to hot.

30,000–50,000 SHU

Reaches most chili pots as Tabasco sauce: the peppers fermented with salt, then cut with vinegar.

1,000–1,500 SHU

As pasilla, dark and bittersweet, with the dried-fruit notes that give pasilla its name.

1,001,304–1,041,427 SHU

A fruity chinense aroma under a heat that, in Paul Bosland’s account of the name, makes the eater give up the ghost.

2,500–10,000 SHU

Chefs credit it with a more complex flavor than the jalapeño, according to Valley Public Radio.