Let's introduce you to the Chilli Family: A Spicy guide to the 5 Main Types of Chillis
- susanporter41
- 7 days ago
- 3 min read
Ever stood in front of a chilli display—bewildered by the rainbow of shapes, colours and heat levels—and thought, What on earth is the difference between these fiery little fruits? You’re not alone! Chillis are wonderfully diverse, but most of them belong to just five main species under the Capsicum genus.
If you’re passionate about chillis like us, knowing which chilli belongs to which family can seriously up your game—whether you’re growing them, cooking with them, or selecting the perfect heat level for your next hot sauce. Each species brings its own growing habits, flavour profiles and spice potential. Once you get to know these chilli clans, you’ll never look at a chilli the same way again!
At Hot Chilli Mama, we grow 35 varieties of chilli from all five of these families, carefully selecting each variety to craft our sauces. Every chilli we grow is chosen for its unique character, flavour, and heat, ensuring every bottle we make is bold, balanced and packed with personality.
Let’s dive into the five chilli families and discover what differentiates them.
1. Capsicum annuum – The Familiar Favourite
This is the all-rounder of the chilli world. Think jalapeños, cayennes, banana peppers and poblanos. Despite the name annuum (suggesting it’s an annual), it’s actually a perennial in warmer climates. Easy to grow, beginner-friendly and incredibly versatile —this family’s got your back whether you're stuffing, roasting or spicing up a stir-fry.
2. Capsicum chinense – The Fire Breathers
This one’s not for the faint hearted. Home to the world’s hottest chillis—like the Carolina Reaper, Ghost Pepper, and Habanero—this family is pure lava. These peppers may look cute with their wrinkled skin and fruity aroma, but don’t be fooled—they often clock over 1 million SHU! Perfect for thrill-seekers and hot sauce fanatics.
3. Capsicum baccatum – The Citrus Zingers
Meet the life of the party. Native to Peru and Bolivia, these chillies (like Aji Amarillo and Lemon Drop) bring medium heat and a zingy, citrusy kick. Great in salsas and ceviche, they’re a must-try for flavour chasers. Plus, the plants grow tall and wild—ideal if you’ve got space to let them sprawl.
4. Capsicum frutescens – The Sauce Superstars
If you’ve ever splashed Tabasco on your eggs, you’ve tasted this family. These small, upright chillis (like Thai Birds Eye) pack a punch and are ideal for sauces and fermented pastes. Tough, bushy and no-fuss, they’re popular in traditional medicine too.
5. Capsicum pubescens – The Furry Rebels
This one’s a bit quirky—with fuzzy leaves, black seeds and thick-walled pods. Rocoto and Manzano chillis thrive in cooler, high-altitude climates. They look sweet but pack sneaky heat. If you're after something different, this oddball is worth a grow.
🌱 Why It Matters
Understanding the chilli families helps you:
Choose the right varieties for your climate and growing space 🌦️🌱
Dial in the heat level that suits your taste (or your guests!) 🔥
Match the flavour profile to the dish you're cooking 🥘
Grow with confidence, knowing what to expect from each plant over time 🌿
Whether you're chasing fire, crunch, or fruity zing, there's a chilli family out there for you. So pick your spice level, grab some seeds and get to planting!
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