Aji Cito is an heirloom Capsicum baccatum cultivar from Peru recognized for producing slender, bright yellow pods with intense citrusy heat.

Prik Chi Faa is a staple Thai Capsicum annuum chili prized for its medium heat, upright elongated pods, and bright, grassy flavor across Southeast Asian cuisine.

Peperoncino Calabrese is a quintessential southern Italian Capsicum annuum landrace from Calabria, known for its balanced medium-hot heat, nuanced smokiness, and essential role in traditional cured meats and infused oils.

Guntur Sannam is an economically vital Capsicum annuum chili from Andhra Pradesh, India, featuring a sharp 35,000 to 50,000 SHU heat profile, slender red pods, and a registered Geographical Indication status.

A traditional Capsicum frutescens landrace from Kerala, India, the Kanthari Chili produces small, upright ivory-to-red pods packed with sharp, immediate heat ranging from 50,000 to 100,000 SHU.

A traditional Edo-period Japanese heirloom from Kyoto, the Fushimi pepper is a non-pungent Capsicum annuum prized for its long, slender, sweet pods.

Pimenta de Cheiro refers to an aromatic group of traditional Brazilian Capsicum chinense landraces featuring sweet, tropical flavors and mild to moderate pungency.

A traditional Hungarian heirloom, the Alma Paprika pepper yields round, apple-shaped pods with thick, sweet walls and a gentle 1,000 to 2,500 SHU warmth.

A traditional Basque landrace of Capsicum annuum holding Protected Geographical Indication status, the Gernika pepper is renowned for its tender skin, mild flavor, and culinary role in pan-fried pintxos.

The Trinidad Perfume pepper is an open-pollinated Capsicum chinense seasoning variety from Trinidad, known for its lantern-shaped yellow pods, rich floral aroma, and mild 0–500 SHU heat range.