1. Long Pepper Type
Mostly medium to early-maturing, with medium-sized plants and leaves, strong branching, and numerous pendant, long, angular fruits that taper to a sharp point and are often slightly curved, with a strong pungent flavor. According to fruit length, they can be further divided into three cultivar groups: one is the Long Horn Pepper. The fruit is slender and long, with a higher fruit set, and is pungent. The second is the Short Horn Pepper. The fruit is short and angular with thicker flesh and a pungent taste. The third is the Chili Pepper. The fruit is linear, relatively long, and very pungent. It can be dried, pickled, or made into chili paste.
2. Sweet Bell Pepper Type
Medium-sized and robust plants with thick, fleshy leaves that are long-oval or elliptical. The fruits are large and thick-fleshed. Based on fruit shape, they can be divided into three cultivar groups: one is the Large Bell Pepper. It is medium to late-maturing, with some varieties being early-maturing. The fruit is flat-round, sweet with a slight pungency. The second is the Large Sweet Pepper. It is medium to late-maturing, disease-resistant, and high-yielding. The fruit is cylindrical or bluntly conical, sweet with very little pungency. The third is the Small Round Pepper. The fruit is small, with a dark green and glossy skin, and slightly pungent.
3. Cherry Pepper Type
Medium-sized or smaller plants with strong branching; smaller leaves that are round or elliptical with a relatively sharp tip; fruits grow upright or obliquely, cherry-shaped, in colors of red, yellow, or purple, and extremely pungent. Can be used for dried peppers or as ornamentals.
4. Cone Pepper Type
Similar to cherry peppers in plant habit; the fruit is conical or cylindrical, mostly upright-growing, though some are pendant, with thicker flesh and medium pungency.
5. Cluster Pepper Type
Densely branched with narrow, long leaves and strong branching; late-maturing, heat-tolerant, and virus-resistant; fruits grow in upright clusters, are slender, red, and dark red in color, with thin flesh and very strong pungency, and high oil content. Mostly cultivated as a dried pepper. It is heat-tolerant, late-maturing, and has strong disease resistance.