Banana Peppers vs Pepperoncini: What’s the Difference?
And can you substitute one for the other?
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By Layla Khoury-Hanold for Food Network Kitchen
Layla Khoury-Hanold is a contributor at Food Network.
Banana peppers and pepperoncini look similar, and if they’re sliced and stuffed into a sandwich or scattered on a pizza, you might not be able to tell the difference at all. But biting into one is another story. So, what exactly are the differences between these two yellow-green peppers? Here’s everything you need to know about banana peppers vs pepperoncini, including whether you can substitute one for the other.
What Are Banana Peppers?
Banana peppers are a medium-sized bright yellow chili pepper with a zesty, mild taste. Also known as yellow wax peppers, banana peppers have smooth, waxy skin. They can be eaten raw or pickled and added to sandwiches, salads, pizza, nachos and charcuterie and cheese boards.
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What Are Pepperoncini?
Pepperoncini are a type of yellow-green chili pepper with a mildly spicy, tangy flavor. They are often sold pickled, which imparts more of a sour flavor profile. Pepperoncini are also known as sweet Italian peppers, golden Greek peppers or friggitello in Italy. They are frequently used in Mediterranean-leaning dishes such as anti-pasto platters, salads, sandwiches and pizza. Pepperoncini are also commonly used as a garnish for Bloody Mary cocktails.
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Differences Between Banana Peppers and Pepperoncini
Banana peppers and pepperoncini are both peppers that are part of the capsicum annuum family, but they differ in appearance, taste, texture and heat levels.
Shape: Banana peppers are long and yellow with a slight curve and pointy tip, while pepperoncini have a rounder end.
Exterior: Banana peppers have a smooth, waxy skin whereas pepperoncini have a wrinkly, soft skin.
Taste: Banana peppers are mild and zesty; the riper the banana pepper, the sweeter it is. Pepperoncini tend to be mildly spicy, tangy and have more of a sour taste when pickled.
Texture: Banana peppers have a firm, crisp exterior and discernible crunch when raw. Pepperoncini are softer when raw but are crunchy when pickled.
Heat: Banana peppers tend to be milder than pepperoncini, but it depends. Banana peppers register between 0 to 500 on the Scoville heat scale (used to measure a pepper’s heat or spiciness) whereas pepperoncini range from 100 to 500.
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Can You Substitute Banana Peppers for Pepperoncini?
Yes, you can substitute banana peppers for pepperoncini. Use pepperoncini and banana peppers interchangeably, as both will impart a mild heat and tangy, acidic flavor to dishes like sandwiches and salads. However, pepperoncini can sometimes be spicier than banana peppers, so be sure to taste the peppers before swapping them into your recipe. In addition, pepperoncini don’t hold their shape as well as banana peppers, so they’re not suitable for stuffing. And fresh banana peppers won’t bring the same pickled tang to a recipe as pepperoncini, so bear that in mind too.
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