Pepper

Peppers Commonly Found in US Restaurants:

Commonly Used Peppers:

- Bell peppers: Green, red, yellow, orange, and sometimes purple. They add sweetness, crunch, and color to dishes.

- Poblano peppers: Thick-skinned, mildly spicy peppers typically roasted or grilled, adding smoky flavor and heat.

- Jalapeños: Spicy peppers commonly used for salsas, dips, or sliced and added to dishes for heat.

- Serrano peppers: Very spicy peppers, primarily used for sauces, salsas, or adding heat to dishes.

- Piquillo peppers: Small, sweet peppers often used to stuff, grill, or add to soups and salads.

- Anaheim peppers: Mildly sweet and slightly crunchy peppers commonly used in soups, salads, or roasted dishes.

- Purple cayenne peppers: Known for their intense heat and fruity flavor, often used for sauces, habaneros, or spice blends.

Less Common but Notable Peppers:

- Hatch chiles: Thick-skinned, smoky chiles famous in New Mexico, used in various dishes, sauces, and in chiles rellenos.

- Bulgarian pepperoncini: Small, sweet bell peppers with a slightly fruity flavor, often served grilled or roasted.

- Chorizo peppers: Spicy, smoky chiles commonly used for salsas, soups, or added to meats.

- Voodoo peppers: Extremely spicy peppers known for their intense heat and fruity aroma.

Factors Affecting Availability:

- Seasonality

- Region

- Restaurant cuisine/specialty

- Chef preferences

Additional Tips:

- When ordering peppers, ask your server about their spiciness level or if any dishes have specific peppers listed.

- Consider trying different peppers to find your favorites.

- Be aware that some peppers can be extremely spicy, so start with small pieces if you're not sure about the heat level.