Chili Pepper Pantry: Exploring Global Spice

All About Chili Peppers

Peppers elevate plates around the world. From an extra crunch to a kick of spice, each kind of chili pepper brings something different to the table. But chili peppers offer more than just their flavor. Each region has a unique relationship with its local peppers rooted in harvests, cooking practices, and cultural celebrations. Read on to discover the global reach of peppers and see why they’re everywhere on our menus and tables today.

Chili Pepper Origins

Chili peppers are considered some of the earliest domesticated crops. The berries—yes, berries!—have been cultivated for over 6,000 years. Today, they add heat and flavor to menus and kitchens around the world. But why are chili peppers important? And what does their heat have to do with it?

First, it’s important to understand chili pepper varieties and where each comes from. There are five main groups of chili peppers: Capsicum annuum (bell peppers, poblanos, jalapeños, and more), Capsicum frutescens (tabasco, malagueta, etc), Capsicum chinense (habanero, for one), Capsicum pubescens (rocoto peppers), and Capsicum baccatum (ajis). Each type of chili pepper has a unique flavor profile, spice level, cultural significance, and culinary use. This diversity makes chili peppers valuable and versatile ingredients that reflect their local origins.

These chili pepper species originated in Mexico, Bolivia, Brazil, Peru, and other areas in Central and South America. The first chili pepper is thought to have originated in Brazil or Mexico, though the exact location is still debated. Chili peppers first expanded with the help of birds, who carried and spread their seeds. Unlike humans and other mammals, birds don’t feel the effects of chili peppers’ heat. Instead, birds are attracted to the sweetness of the fruit, which allowed chili peppers to expand beyond their origins. Over time, chili peppers became valuable in the Americas due to their natural ability to preserve foods by inhibiting bacterial growth. Eventually, New World explorers observed the benefits of chili peppers, bringing the crop back to Spain. From there, chilis spread to Europe, Asia, and beyond and were quickly adopted into global cuisines.

Chili Pepper Power

Even though spicy foods like chili peppers can be intense and intimidating, their heat keeps people coming back. This is in part due to chili peppers’ perceived health benefits. Scientists and researchers are still working to answer the question: is spicy food good for you? Though the science is still evolving on capsaicin benefits, the compound is often said to have anti-inflammatory and anti-microbial effects, while also reducing blood pressure. Some scientists say that the anti-inflammatory properties of chili peppers may help reduce the risk of heart disease.

The Proof is in the Pepper

While chili peppers are popular today for their flavor, heat, and versatility, in their original cultures, they held meanings that extended far beyond taste. People have long used chili peppers as medicine, from boosting the immune system to healing skin ailments. In various cultures, the heat and vibrant color of chili peppers have signaled strength and sexual energy, due to their symbolic association with blood and fire. Chilis also mark national identity in many countries, as they are integral culinary and cultural ingredients.

Their cultural significance is so strong that various cultures dedicate festivals just to the celebration of their local chili pepper. Hatch, New Mexico—home to the Hatch green chile—hosts an annual New Mexico Hatch chile festival, honoring bold flavors, heat, and cultural traditions. The festival began as a celebration of the local chile harvest and has become a weekend full of music, parades, and culinary events. It’s a celebration of the people, place, and peppers of Hatch, New Mexico.

Something Spicy

Spicy Sensations

Where does the chili pepper get its spice? It’s all due to capsaicin, the compound that makes peppers spicy. Capsaicin causes a burning sensation by triggering receptors that signal the presence of heat. And though the heat is not caused by actual hot temperatures, the fiery sensation that capsaicin triggers is unmistakable.

Scoville Central

Peppers’ heat levels are measured on the Scoville scale. Directly linked to the amount of capsaicin, and its induced pain, a pepper’s Scoville rating measures its perceived spiciness. Peppers are measured in Scoville Heat Units (SHU) and chili peppers vary along the Scoville scale. Bell peppers, for example, measure in at 0 SHU, while jalapeños can range from 2,500 to 8,000 SHU. And nothing can quite beat the Carolina Reaper Scoville score. The pepper scores at 1.6m SHU, making it one of the world’s hottest peppers.

Want to learn more about how to use spice to your advantage in the kitchen? Check out our spicy food guide.

The Chili Pepper in Action

Cooking with Chilis

Since chilis vary in spice level, they can be used in many ways to evoke different flavors. They can be hot, smoky, tangy, or even sweet! How you use chilis depends on the kind of chili you buy. Fresh chilis, for example, are typically added atop dishes or used in salads and salsa. Dried chilis are often rehydrated and blended or chopped toad depth and flavor to sauces.

Wondering how to use pantry staples to turn up the heat? Take a look at our spicy condiments and peppers.

Global Peppers by Region

At Roland Foods, we celebrate chili peppers from around the world and believe in the power of bold and global flavors. Here are the peppers we have our eyes on from around the globe.

North America

Chilis in North America provide a diverse range of flavors. Mexican cuisine, for example, utilizes peppers in all forms. Raw, mild Mexican poblanos are perfect for stuffing, and their dried form—the ancho pepper—is a sauce staple. Serranos kick up the heat, and jalapeños are a spicy favorite. And, when red jalapeños are dried, you have a chipotle pepper!

• Serranos: Serranos are a small and hot chili pepper from Mexico’s mountainous regions. While some people confuse serranos for jalapeños, the serrano is actually 3-4x hotter, giving them a spicy kick. Serranos have a bright and fresh flavor, often used raw in salsa. Their heat has a blend of citrus and grassy flavors, making it a unique and versatile ingredient.
• Jalapeños: Jalapeños, originally grown in Mexico and now produced widely across North America, are a wider pepper, giving them a strong texture for raw and cooked applications. Their heat, coming in between 2,500-8,000 on the Scoville Scale, is medium and can be adjusted to any recipe. Jalapeños are popular in every form, from raw garnishes to salsa components to pickled slices.
• Chipotle Peppers: These peppers are made by drying and smoking red jalapeños, resulting in an iconic spicy and smoky flavor. What started as a preservation method turned into a delicious and versatile new ingredient. Whether used as a powder, flakes, or whole pepper, chipotles are an integral part of Mexican cuisine. Chipotles are often packed in adobo sauce, a smoky and spiced sauce full of paprika, garlic, oregano, and more. In addition to adding flavor, adobo sauce further preserves the dried chipotle peppers.

Discover our collection of jalapeños and our new Diced Chipotle Peppers in Adobo Sauce from Mexico.

The southwestern region of the U.S. is also a chili pepper hotspot, thanks to New Mexico’s Hatch green chile. Centuries old, and from the floodplains of the Rio Grande, Hatch chiles have a fruity and smoky flavor with a bright kick of heat.

• Hatch Green Chiles: Perfect for sauces and slow-cooked meals, Hatch green chiles are a cornerstone of dishes in the American Southwest. They make for a delicious salsa, a topping for enchiladas, or a base for stews. The Hatch chile is often smoked to release its balanced, earthy heat.

Discover our new Hatch Green Chiles from New Mexico, USA.

Asia

Chili peppers appear in countless dishes across Asia, too. Shishito peppers from Japan have a mildly spicy, sweet flavor and are often grilled and served as an appetizer. But be careful—one in ten shishitos has an extra spicy kick! Asian chilis are also often used as the foundation of iconic sauces. Korean chilis are dried and used to make gochujang paste, while Thai bird’s eye chilis make up sriracha chili sauces. Prepared in a variety of ways, Asian chili peppers contribute a unique flavor to any dish.

• Sriracha: One of the most ubiquitous sauces in kitchens today, sriracha has a unique sweet, spicy, and savory flavor. The sauce originated in Thailand, but has taken over dishes all around the world. It makes for the perfect addition to pho, stir fry, or rice.

Check out our Sriracha Chili Sauce from Malaysia.

Europe

Peppers brought to Europe through the Columbian exchange largely passed through Spain and Portugal, where new chili pepper varieties evolved. Most of these pepper varieties are mild and fruity, like bell peppers and sweet peppers. Popular Spanish chilis include Calabrians, guindillas, and Padrón peppers. However, some types of chilis spread further, making an impact on Eastern European cuisines and cultures. For example, paprika, made from dried peppers in the Capsicum annuum family, is a staple of Hungarian dishes.

• Calabrians: Packed with heat and smoky flavor, Calabrian chili peppers are a foundational part of Italian dishes. They have a fruity and smoky flavor and a medium-hot spice level, giving them a bold and bright taste. Use Calabrians in pizza and pasta dishes, add to sandwiches, or mix into sauces or salsas.
• Guindillas: Grown in the Basque region of Spain, guindilla peppers are bright, crunchy, and sweet. They have less spice than jalapeños and are considered a mild pepper. Guindillas are often served pickled, making them fresh and tangy. Pickled guindilla peppers are often served as a tapa, added as garnishes to cocktails, or added to fresh dishes like salads.

Curious about European peppers? Read our blog on Calabrian chilis or find our guindilla peppers here.

South America

Chili peppers have spread into cuisines worldwide, but South America remains home to an exceptional range of native ajís, or peppers. From the bright aji amarillo and smoky aji panca to the heat‑packed aji rocoto and fiery aji limo, each pepper brings its own character to South American cuisine.

Across Peru, Bolivia, and Ecuador, these native chiles continue to shape the region’s culinary identity. Peruvian ajis offer diverse flavors to dishes—aji panca provides a smoky base for sauces, while aji amarillos are bright and sweet. Rocoto peppers, with origins across South American countries, make up delicious salsas and can be dried or fire-roasted.

• Aji Amarillo: Known for its bright color, vibrant spice, and sweetness, the aji amarillo is a delicious addition to any dish. It’s an incredibly important element in Peruvian cuisine, making for the perfect addition to salsas or sauces, a great component in ceviche, or a bright addition to summery plates.
• Aji Rocoto: This pepper is bright in color and flavor. With a Scoville level between 30,000 and 100,000, it packs significant heat. Though rocoto peppers resemble sweet bell peppers, they stand out due to their black seeds. Their fruity flavor makes for a delicious addition to salsas and hot sauces, a bright ceviche base, or a flavorful marinade.

Discover our newest Latin American pantry items, featuring these peppers.

Ready to try some spiced-up recipes? Here are some of our favorites:

• Crispy Hatch Green Chile Pozole Fritters: A crispy and delicious fritter recipe. Roland® Fire-Roasted Diced Hatch Green Chiles add the perfect kick of spice.
• Chipotle Red Pepper Bisque in Maple-Roasted Squash Bowls: Get creative with your plating, and try a smoky-sweet chipotle soup.
• Aji Rocoto Hot Chicken: Aji rocoto adds a fruity spice to classic hot chicken, making for an exciting and flavorful twist.

Want to learn more about the ingredients behind these recipes? Check out our collection of specialty global peppers.

Chili Peppers on the Rise

Global Flavor, Local Heat

More consumers are learning about what makes the chili pepper such an important ingredient. In the U.S., per-capita consumption of chili peppers more than doubled between 1980 and 2020. The rising popularity of chili peppers reflects a wider adoption of all spicy foods, and, as the population continues to become more ethnically diverse, global cuisines are gaining appreciation. As a result, spicy foods and chili peppers from all over the world have become more prevalent and available.

Flavor Explorers

As far as flavor is concerned, the younger generations are adventurers. Data from Innova shows that young consumers are especially interested in discovering new flavors and foods. Specifically, both Millennials and Gen Z are more likely to experiment with hot and spicy flavors, and data from Rubix Foods’ 2024 report shows that 78% of Gen Z respondents like spicy foods. The younger generations are interested in trying authentic global flavors, participating in intentional exploration. Millennials target flavors like Hatch chiles, Calabrian chilis, and chipotles to experience a full depth of spicy and global flavors. Data also shows that consumers of all ages are seeking foods that combine spiciness with other sweet and savory flavors. Young consumers are gravitating toward spicy foods and are open-minded and adventurous in their flavor exploration.

To keep up with younger customers’ evolving tastes, restaurants are innovating and changing their menus. According to Datassential, 95.3% of restaurant menus feature spicy food options, and approximately 26,000 spicy food items have been added across menus since 2015. This trend is visible online, as well. Terms like “sriracha hot sauce,” “hot honey,” and “swicy” foods (a combination of hot and sweet flavors) are just some of the many trends that are heating up online. And, while these smaller microtrends might be more short-lived, data suggests that spicy food as a whole represents a more long-term shift. It’s no surprise, then, that Chipotle’s first new dip in 5 years was a spicy, smoky Adobo Ranch. Perhaps these new menu items are here to stay.

Social Spice

On menus, on restaurant tables, and online, we’ve seen spicy food trends take off recently. Gochujang has hit restaurant tables and pantry shelves, and spicy margaritas are all the rage. With the help of social media, spicy flavors are becoming integral additions to classic dishes, and chili peppers from all over the world are shaping what we see on every menu.

Curious to learn more about these specific trends? Check out our Gochujang Guide and Happy Hour blog.

As with any other trending flavor or ingredient, spicy food and chili peppers have gained momentum thanks to online social media trends. Just as younger generations are proving to be more adventurous than older eaters when it comes to spice, Gen Z and Millennials strive to beat each other in their heat tolerance. Spicy food challenges have become increasingly popular on social media platforms. Hot Ones, the viral talk show, provides an even larger stage for celebrity guests to test their tolerance of the spicy Hot Ones® sauces. And all around the world, people are competing in hot pepper-eating competitions.

Expand Your Chili Pepper Palate

Chili peppers have shaped cuisines, influenced cultures, and driven food exploration for thousands of years. At Roland Foods, we believe they add something special—spicy, sweet, or smoky—to every dish, and we know the world’s obsession with chili peppers is only heating up!

For more about our global pepper selection, check out our full assortment here!