How to choose the right pepper for your recipe? This article tries to explain the basics on peppers.

Most of the spicy flavor of the peppers is located in the seeds and the inner membrane. Removing those will easy up their effect.
Below are presented some peppers from the mildest to the hottest.

Red Yellow and Green Sweet Bell Peppers

Roast in the oven at 450 degree. Flip them until charred on both sides. Let cool, peel and stripes out the seeds and membrane before using them for your salad and vegetable dishes. Instead of roasting the peppers you can broil them.

Guajillo Peppers

A mild brown/red pepper with a long shape and a smooth skin.

Poblano peppers

With its rich taste and mediu hot flavor Poblano peppers are perfect for your stews

Anaheim Peppers (Green Chillies)

Long green chili with the pointed tip and a mild flavor.

New Mexico Peppers

With its mild to medium hot flavor it is perfect dried or grounded as chili powder.

Ancho Peppers (dried Poblano pepper)

Almost black and wrinkled with a slightly hot taste.

Banana Peppers

Perfect for salads or pickled this yellow chili are mild flavored.

Pasilla Peppers

Very hot Pasilla peppers are very dark with a long wrinkled and slender shape.

Jalapeno Peppers

Jalapeno Peppers are very hot and usually used canned or pickled.

Chipotle Peppers

Chipotle peppers are dried and smoked Jalapenos. Used in the Adobo sauce or canned.

Red finger Peppers

Very hot variety of slender red pepper. The name Red fingers derives from their length.

Serrano Peppers

Hot peppers (especially the seeds) with a bright green color and a smooth skin.

Habanero Peppers

The hottest peppers are ruffled plump and small.

Tips:

To easy up the effect of the pepper the best remedy is a diary products like milk or a piece of cheese.