Pepperoncini vs. Banana Peppers: What’s the Difference?

A lot of foods have several names that are thrown around interchangeably, and it’s hard to know what, if anything, distinguishes them: scallions vs. green onions, fettuccine vs. pappardelle and pepperoncini vs. banana peppers — one of the most head-scratching of all. Aren’t banana peppers and pepperonicini the same thing? Why would a recipe bother to call for one or the other? 

Well…it’s not quite that simple. Keep reading to settle the pepperoncini vs. banana pepper debate once and for all. 

 Jump to Section

• What Are Pepperoncini Peppers?
• What Are Banana Peppers?
• What Similarities Are There Between Banana Peppers and Pepperoncini?
• What Is the Difference Between Banana Peppers and Pepperoncini?

What Are Pepperoncini Peppers? 

We can’t talk about pepperoncini vs. banana peppers without first clarifying what those two names refer to, so let’s start with pepperoncini. Also called friggitelli, pepperonicni peppers are yellow peppers hailing from Italy, which are then pickled. Though the peppers start off sweet, sort of like a bell pepper, they pick up a bit of spice from the pickling process.

Also like bell peppers, pepperoncini turn red if they’re left on the vine to mature — the yellow color associated with them is actually just one stage in their ripening process. There is also a slightly-sweeter Greek variety of pepperoncini. 

Are Pepperoncini Peppers Hot? 

You might associate pepperonicini with heat thanks to its common role of adding a little kick to a slice of pizza, but it’s actually a relatively mild pepper, measuring 100-500 Scoville Heat Units for spiciness.

The Scoville Heat Scale assigns spiciness to a food based on the amount of capsaicin, the compound that our taste buds perceive as spice, that it contains. To add some context, a jalapeño has around 5,000 units. In the grand scheme of pepper varieties, the pepperoncini isn’t very hot.

What Are Banana Peppers? 

Now, for the “vs.” part of pepperoncini vs. banana peppers. With a similar yellow color and mild taste, banana peppers are so often mistaken for pepperoncini that many think they’re the same variety, but that’s not quite true. So what is unique about banana peppers vs. pepperoncini?

Banana peppers are named for their color and shape, which make them look a bit like a banana, and are considered to be very mild. Like pepperoncini, they’re commonly served pickled, but instead of Italy, these sweet peppers are native to Hungary, hence their common misnomer, “Hungarian hot wax peppers.” (We’ll get to this in a moment, but hot they are not). 

Are Banana Peppers Hot?

Banana peppers are milder than pepperoncinis, measuring around 0-500 Scoville Heat Units. While this heat index doesn’t seem very different than that of the pepperoncini pepper, it makes a difference in taste, and banana peppers are typically thought of as sweet, versus pepperoncini, which are more commonly thought of as having a bit of a kick. 

Are Banana Peppers Sweet? 

Yes! Pickling spices them up a little, but raw banana peppers have a mildly sweet flavor, and when they’re allowed to ripen for longer, that flavor becomes more pronounced (you can observe this progression by looking at the color of the pepper: they’ll start passing from yellow to red as they ripen). They’re not quite as sweet as bell peppers, but that flavor is definitely pronounced, so while it’s not as common as pickling, it’s possible to eat them raw. 

What Similarities Are There Between Banana Peppers and Pepperoncini?

Even though you likely want to know about pepperoncini vs. banana peppers and what makes them different, it has to be said that they’re extremely similar in many ways. Their yellow color, mild and slightly sweet taste, and common pickled preparation all make these two types of peppers seem extremely alike, so when contrasting pepperoncini vs. banana peppers, it’s easy to see why their names are so often used interchangeably. 

What Is the Difference Between Banana Peppers and Pepperoncini?

Though they’re subtle, there are quite a few differences between pepperoncini vs. banana peppers: 

Growing Location

Pepperoncini were first cultivated in the fertile soil and semi-arid Mediterranean climate of Italy’s Tuscany region, while banana peppers are a Hungarian cultivar of peppers native to mountainous regions of Central and South America, so they do best in places with relatively mild climates where rainfall is abundant. 

Heat

When we look at heat in pepperoncini vs. banana peppers, banana peppers emerge the milder of the two. Pepperoncini measure around 100-500 Scoville Heat Units versus banana peppers, which tend to clock in from 0-500. While it’s not a huge difference, it’s enough to make banana peppers taste milder.

Bear in mind that these ranges do overlap a lot, so the relative heat of a dish when using pepperoncini vs. banana peppers might depend a lot on the individual pepper you happen to be using. Keep reading to see how else you can distinguish pepperoncini vs. banana peppers by their taste. 

Texture

While pickling is the great equalizer of texture, looking at raw pepperoncini vs. banana peppers is one way of seeing their differences. Pepperoncini tend to be wrinkly and soft even when they’re fresh, while on a typically-waxy banana pepper, that kind of texture would be a sign that it had gone bad!

An easy way to spot the difference is if the variety of yellow pepper you pick up at the supermarket comes with a firm, smooth skin, that’s a banana pepper. Otherwise, it’s likely a pepperoncini. 

Taste

Even setting aside the heat of pepperoncini vs. banana peppers, the difference between pepperoncini and banana peppers’ taste is significant. Pepperoncini, even before pickling, has a much more pronounced sour taste than a banana pepper, is a little spicier, and — as a result of these two flavors combined — tastes tangy. A banana pepper will be zesty, closer to a citrus flavor than the more forceful pepperoncini. 

How They Cook

You’ll only ever see banana peppers served with stuffing inside, never pepperoncini. That’s because, when you compare pepperoncini vs. banana peppers, pepperoncini doesn’t hold up very well when it’s cooked. Banana peppers are much more likely to hold their shape due to their firmer texture, so you’ll have much more success stuffing a banana pepper vs. a pepperoncini. 

So, are banana peppers and pepperoncinis the same thing? Not quite. In terms of flavor, you won’t see a huge difference between banana peppers vs. pepperoncini, as both have similar heat and sweetness. But their origins are distinct, and they differ noticeably in their texture, which makes the usage of pepperoncini vs. banana peppers in cooking a little different. 

Should You Cook With Pepperoncini or Banana Peppers? 

You may have encountered banana peppers in pizza or on a Greek salad, or even stuffed, but that’s only a taste of what they can do. The slightly-hotter Hungarian wax pepper, a variant of the banana pepper, is common in Latin American cooking for its combination of heat and sweetness, so it’s a great thing to have on hand if you ever feel like making mole. 

Pepperoncini is often more of a garnish, as its tangy pickled flavor is a sought-after addition to salads, sandwiches and other dishes in need of a bit more kick. 

There’s not much difference in the culinary applications of pepperoncini vs. banana peppers, though some iconic combinations — like banana peppers on Greek salad — are unique to one or the other. So can you use pepperoncini vs. banana peppers interchangeably in your cooking? You can, but you should expect some difference in taste, heat and texture.

To help master these differences and incorporate these two types of pepper into your cooking, why not consider booking cooking classes near you? Also available online, these classes are a great way to learn techniques and culinary knowledge from expert chefs, allowing you to implement them in your own kitchen and wow your family and friends with exceptional cuisine. 

Can You Substitute Banana Peppers for Pepperoncini? 

The short answer to this question is yes, the differences between pepperoncinis vs. banana peppers are usually small enough that it’ll work, but don’t assume it always will. In other words, think carefully about the type of dish you want to finish with before you do. 

Are the differences between pepperoncinis vs. banana peppers insignificant? Not exactly. But can you substitute one for the other in cooking? It depends. The change in a dish if you used pepperoncini vs. banana peppers would usually be subtle enough that it wouldn’t matter if they’re used interchangeably, but it’s always best to be careful about substitutions that could change the spice level of a dish. 

If you’re thinking of substituting, make sure that the addition (if you’re subbing pepperoncini) or loss (if you’re subbing banana peppers) of spice from the use of pepperoncinis vs. banana peppers wouldn’t be bothersome to the people eating the dish, or alter its flavor too much. That said, if you do decide to substitute, the two varieties are close enough in heat that you can use them in interchangeable quantities.

Texture is another problem you might run into with substituting, since there is a significant difference in the ability of pepperoncinis vs. banana peppers to hold their shape. So if you have whole pepperoncini on hand, don’t try stuffing them like banana peppers — the fruit’s texture won’t hold up as well as banana peppers when you come to bake them.

Most people never stop to think about the differences between pepperoncini vs. banana peppers, and it’s easy to see why: both are yellow, typically pickled and just a little bit spicy. But knowing the subtle differences between the two will help you to always know which is best for the dish you’re making, and ultimately end up with the best finished product.  

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