Banana Peppers vs. Pepperoncini — What's the Difference?

Banana peppers, also known as yellow wax peppers, are a mild variety of chili pepper named for their long, curved shape and yellow color that resembles a banana. They are characterized by their sweet, tangy flavor and are often used raw in salads, sandwiches, and as a garnish. Pepperoncini, also known as Tuscan peppers, are a variety of mild, slightly hot chili pepper that is a staple in Italian and Greek cuisines. They are smaller than banana peppers and are usually picked when green.

In terms of heat level, banana peppers are on the milder side, typically ranking 0-500 on the Scoville heat scale. They have a subtle sweetness and are less pungent. Pepperoncini are slightly hotter, usually ranking 100-500 on the Scoville scale, and have a more robust, somewhat tangy flavor. This slight difference in heat and flavor profile affects their culinary uses.

Banana peppers are commonly used fresh in culinary applications. They are excellent for adding a sweet, mild heat to dishes without overpowering other flavors. They are popular in American cuisine, especially on pizzas, in sandwiches, and salads. Pepperoncini are often pickled and used in Mediterranean dishes. They are a common accompaniment to Greek salads, pizzas, and sandwiches, providing a tangy, slightly spicy flavor.

In terms of appearance, banana peppers are typically bright yellow to pale green, long, and curved, whereas pepperoncini are usually smaller, wrinkled, and vary in color from green to red as they ripen. Both can be eaten raw, cooked, or pickled, but pepperoncini are more commonly found in pickled form.

Nutritionally, both banana peppers and pepperoncini are low in calories and contain vitamins A and C, but the difference in their flavor profile and heat level makes them suitable for different culinary uses. Banana peppers are preferred for a sweeter, milder taste, while pepperoncini are chosen for dishes requiring a tangy, slightly spicy kick.