What to Use Instead of Peppadew: 5 Chef-Approved Options
Can't find Peppadew? Or maybe you're looking for a substitute with a bit more kick? You're in the right place.
The Peppadew is a medium pepper with a heat level of 1,177-1,177 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Peppadew substitutes, ranked for home cooking.
Top 5 Peppadew Substitutes Ranked
🥇 1. Cherry Bomb
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Much hotter (bring milk!) (100-5,000 SHU)
How Much to Use: Use about ¾ of a Cherry Bomb for every Peppadew
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥈 2. Jalapeño
Best for: Best for heat lovers looking to add serious spice to their dish
Heat: Extremely hotter (use sparingly!) (1,000-20,000 SHU)
How Much to Use: Use by taste (no heat comparison available)
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥉 3. Anaheim
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Noticeably hotter (500-2,500 SHU)
How Much to Use: Use a little less Anaheim
Why it Works: The Anaheim maintains a similar level of heat, making it an excellent substitute for most recipes.
4️⃣ 4. Poblano
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Noticeably hotter (1,000-2,000 SHU)
How Much to Use: Use a little less Poblano
Why it Works: The Poblano maintains a similar level of heat, making it an excellent substitute for most recipes.
5️⃣ 5. Ancho Pepper (Dried Poblano)
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Noticeably hotter (1,000-2,000 SHU)
How Much to Use: Use a little less Ancho Pepper (Dried Poblano)
Why it Works: The Ancho Pepper (Dried Poblano) maintains a similar level of heat, making it an excellent substitute for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Peppadew (Original) | 1,177-1,177 | N/A | Specialty stores |
| Cherry Bomb Pepper | 100-5,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Jalapeño Pepper | 1,000-20,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Anaheim Pepper | 500-2,500 | N/A | Available in specialty stores or well-stocked supermarkets |
| Poblano Pepper | 1,000-2,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Ancho Pepper (Dried Poblano) | 1,000-2,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Peppadew?
The best substitute depends on your goal. The Cherry Bomb is the closest overall match. Best for heat lovers looking to add serious spice to their dish Use about ¾ of a Cherry Bomb for every Peppadew.
Can I use jalapeño instead of Peppadew?
Yes! Jalapeño is actually one of our recommended substitutes for Peppadew. Jalapeño is about 4.2x hotter than Peppadew, so use less jalapeño if you substitute it. Start with half the amount and adjust to taste.
How do I adjust the heat level when substituting?
Start with less than you think you need—you can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Cherry Bomb is the closest you'll get. Others may fundamentally change the flavor of your dish—but often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Peppadew powder instead of fresh Peppadew?
Yes, but the flavor will be different. As a general rule, ¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.