Why We Made This
We started KnowThePepper because the pepper information online was either too shallow or flat-out wrong. We'd see sites listing SHU numbers with no source, growing advice that didn't account for climate, and "comparison" pages that were just two paragraphs of filler.
We wanted something better: a place where you can look up a pepper and actually learn what it tastes like, how hot it really is (with a cited source), what to use instead if you can't find it, and how to grow it yourself. Right now we cover 400+ varieties with profiles, comparisons, growing guides, and substitution data.
How We Work
Heat data from real studies
Every SHU range traces back to USDA FoodData Central, a peer-reviewed paper, or a Guinness-verified measurement. If a number isn't sourced, we don't publish it.
Grown in our gardens
We've cultivated 200+ varieties across USDA zones 5 through 11. The growing tips on this site come from what actually worked — and what didn't.
Cooked in our kitchen
When we say you can substitute one pepper for another at a certain ratio, it's because we've done it. Recipes and culinary tips are tested before they go live.
No pages for the sake of pages
We don't publish thin content to pad our page count. If a page doesn't teach a reader something specific and useful, it doesn't belong on this site.
The Team
KnowThePepper is a small team: pepper growers, a food scientist, and writers who'd rather be in the garden than behind a desk. Between us, we've grown over 200 varieties, made more hot sauce than we can count, and argued at length about whether the Scotch Bonnet is better than the habanero (it depends on the dish).
MC
Founder & Lead Writer
Grew his first habanero at 14, hasn't stopped since. Former agricultural extension volunteer. Has grown and tasted every pepper in the database.
KL
Contributing Editor
Food scientist who spent three years studying capsaicinoid extraction methods. Checks every SHU number against published literature before it goes on the site.
RP
Growing Guide Author
Master Gardener certified. Runs the trial garden where we test whether growing advice actually works across different soils and climates.
Where Our Data Comes From
We're transparent about sourcing. Our data comes from public-domain and properly licensed sources. The full list is on our methodology and sources page.
Public Domain (CC0)
USDA FoodData Central — Nutritional data and basic pepper identification
CC0 / CC BY-SA
Wikidata / Wikipedia — Species data, origin info, synonym lists
Reference only
Chile Pepper Institute (NMSU) — Scoville verification and species classification
Reference only
Peer-reviewed journals — Capsaicin studies and heat measurement validation
Original
Our own gardens and kitchens — Growing guides, harvest data, cooking tests
E-E-A-T Standards
We follow Google's Experience, Expertise, Authoritativeness, and Trustworthiness framework — not because Google told us to, but because it aligns with how we already think about content quality:
E
Experience: Written by people who've grown and cooked with these peppers firsthand.
E
Expertise: Fact-checked against published studies and government databases.
A
Authority: Building depth and accuracy over time, not chasing page count.
T
Trust: Sources cited, editorial guidelines public, no paid placement in content.
Get in Touch
Found something wrong? Have a pepper we should add? Just want to talk peppers? Visit our contact page. We fix factual errors within 48 hours.