Capsicum annum
Anaheim peppers

Anaheim peppers

Latest Update: 
March 1, 2017


Peppers are an essential component of Mexican cuisine with an amazing diversity of different types (Aguilar-Rincón, 2010). Figure 1 shows a list of 64 different types peppers used in Mexico and in which regions of Mexico they are most popular (Diversidad de Chiles en Mejico). In the United States, it would be useful to know which regions of Mexico the customers originate from. This would provide both a sense of the types of peppers they use in their cuisine and a sense of the markets that serve Mexican customers could supply those peppers.

Anaheim peppers are a mildly hot pepper popular in the Southeastern United States. The name comes from the city in California where a farmer grew them. In New Mexico, where it is very popular, it is called New Mexico peppers.

The heat in peppers can range from 500 to 10,000 Scoville Units, with the hotter varieties found in New Mexico.

Figure 1. Diversidad de Chiles en Mejico. Integrantes de la Red Chile. SAGARPA, which is the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food, similar to the United States Department of Agriculture


For information on production and management of Anaheim peppers, refer to the New England Vegetable Management Guide and click on "pepper".

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