Chile Peppers

Common

Name	Scoville heat units	Notes
Bell Pepper	0
Banana	0 to 500
Cayenne Bird Finger	30,000 to 50,000
Bird's eye Thai	50,000 to 175,000

Mexican

New Mexico No. 9

The cultivar from which all modern New Mexico chile pod type cultivars descend. pasilla (dark brown), colorado (red or "colorful"), and negro (black).

Name	Scoville heat units	Notes
Anaheim pepper Pasado (dry green) California (red) New Mexico Hatch	500 to 2,500	Mild version of New Mexico No. 9
Poblano Ancho (dried early) Mulato (related, dried later)	1,000 to 1,500	Chile rellenos
Chilaca Negro Pasilla (dried)	1,000 to 4,000
Mirasol Guajillo (dried)	2,500 to 5,000
Chimayó	4,000 to 6,000	Mexican	New Mexico chile from the town of Chimayó, highly prized.
Jalepeño (green) Chipotle (red, often dried)	3,500 to 8,000	Aztec
Serrano	6,000 to 23,000	The smaller the hotter
Habanero	150,000 to 350,000	From the Amazon

Indian

Name	Scoville heat units	Notes
Kashmiri	1,000 to 2,000	For their red color
Byadagi		For their red color
Bird's eye	50,000 to 175,000	Green

Other

Name	Scoville heat units	Notes
Malagueta	60,000 to 100,000	Brazil, Caribbean

The Trinities

Stolen from https://www.thecitycook.com/articles/2011-09-01-the-trinities

Brazil: The regional foods of Bahia are flavored with dende oil, coconut milk and malagueta pepper.
Cajun/Creole: Called the "holy trinity" -- chopped onion, bell pepper, and celery. Used in classic Louisiana dishes including étouffée, gumbo and jambalaya.
Chinese: Although China's regional cuisines will vary, many Chinese dishes begin with a base of scallions, ginger and garlic. Others use a trinity of garlic, ginger and chili peppers, and in spicy Sichuan cuisine, there is the trio known as "three peppers" -- chili, Sichuan, and white pepper.
Cuba: A sofrito of garlic, bell pepper and Spanish onion.
French: Mirepoix -- chopped onions, carrots and celery, sautéed in butter and according to Julia Child, "used in sauces, with braised vegetables or with chicken breasts poached in butter, it imparts that real 'je ne sais quoi….'" Mirepoix should not be confused with bouquet garni, which is a cheesecloth sack of herbs like parsley and thyme, plus spices, used to flavor stocks and braises.
Greece: The national flavor of Greece usually comes from a base of lemon juice, olive oil and oregano.
Hungary: Many national Hungarian dishes are cooked on a foundation of paprika, lard and onion.
India: Many Indian regional cuisines are cooked on a base of garlic, ginger and onion.
Italian: Soffritto -- this trio is associated with northern Italian cuisine, made up of carrots, onions and celery, identical to the French mirepoix, although some will argue that instead of celery the third element is fennel. Southern Italian food is also associated with the flavor trio of garlic, tomato and basil.
Jamaica: Jamaican cuisine has a distinctive flavor marked by its own holy trinity of garlic, scallion and thyme.
Japan: Instead of ingredients sautéed together, this great cuisine is defined more by flavors from sauces -- dashi, mirin and soy sauce, often in precise ratios.
Korea: In this cuisine the three key ingredients are garlic, ginseng and kimchi, although not necessarily in combination.
Lebanon: Similar to Greek cuisine, garlic, lemon juice and olive oil are the cornerstone of many Lebanese traditional dishes.
Mexico: With flavors firmly defined by heat, many Mexican traditional recipes include a trinity of chili peppers -- ancho, pasilla and guajillo.
Portuguese: Refogado -- a quad of onions, garlic, peppers and tomatoes.
Spanish: Sofrito -- garlic, onion and tomato. Essential when making paella.
Thailand: Many Thai traditional dishes, including curries, are flavored with galangal (a kind of ginger), kaffir lime and lemon grass.
West Africa: The basis of most west African cuisines is a trio of chili peppers, onions and tomatoes.