Calwonder – M. Earliest Gold bell in the NW.
– E. Early green/red pepper, blocky, 3-4 lobed, medium-sized.
Sun – M. Sweet bell goes from green to orange to red.
Beauty Hybrid – E. Brilliant bright red, thick-walled, heavy, sweet flesh that sets early.
SWEET NON-BELL PEPPERS
Aji Dulce - L. Similar to Habanero, but is sweet, spicy, and delicious, with only a
trace of heat.
Amish Pimento – M. Sweetest pepper
we know. 1-2’ plants put out lots of fruit and they ripen early.
Chervena Chujski – M. Bulgarian heirloom with bright red flesh and very sweet, almost
Feherozon – E. Pointed bell shape
ripens from cream to orange to red, thick walls.
Szedgi – L. Large pale yellow fruit ripens to orange; excellent flavor fresh or grilled.
Gypsy – M. Wedge-shaped, crunchy, firm, sweet flesh, light green.
Lunchbox (Orange, Red or Yellow) – M. Mini-sized fruit,
very sweet & flavorful.
Nardello’s Sweet Italian Frying
Pepper – M. Best sweet frying peppers we know.
– E. Harvest green at 1-1.5 in., 1 out of 20 will be hot, a Spanish tapas staple.
Peperoncino – M. Thin, yellowish-green fruits, perfect for canning.
Pimento – M. 3
“ fruit, thick, meaty, sweet flesh.
Red Cherry – E.
Sweet, about 1” across, great for popping into your mouth.
Marconi – L. Large, very sweet, up to 12” long. Use green in fresh salads, or fry
Sweet Banana – M. Sweet, long yellow
pepper great for roasting or pickling.
– M. Looks like a habanero, but has lots of flavor without the heat
Anaheim – M. Medium hot, dark
green flesh, ripening to bright red.
– M. Used to make chile rellenos. Heart-shaped fruits.
Carrot – L. Bright orange fruit, very hot, fruity flavor for salsa or chutney.
Cayenne - M. 5-6in. fruit, with 50-60,000 Scoville units.
Cherry Bomb – E. Hotter version of Red Cherry.
Chiltepin – E. Small, hot, starts fiery and then mellows
to fine hot pepper flavor.
Fatalii – M. Fiery
hot, wrinkled yellow fruit related to Habanero with a citrus flavor.
– L. HOT! Lantern-shaped, matures to orange, from the Yucatan.
Red Savina – L. World’s Second Hottest Pepper!! Bright red wrinkled fruit.
Hungarian Hot Wax – M. 6-8” banana shaped fruit, fairly hot, good for
Jalapeno – M. Sausage-shaped,
blunt fruits are the staple to Mexican cooking; medium-hot.
Tam – M. A Jalapeno for those who’d like a lot less heat.
Drop- M. A golden aji from Brazil, about the size of your little finger, hot and citrusy.
Mulato Isleno – M Deep, chocolate brown at maturity, mild heat, ideal for
use in sauces or fresh.
NuMex Joe Parker - L. Highest
yielding Anaheim type, only 1-3,000 Scoville units
– E. Multi-colored jalapeno.
– M. Almost no heat, has a berry flavor, dark blackish-green maturing to dark brown.
Peter Red – M. Funny shape, heat between Jalapeno and Tabasco.
Serrano – M. Very hot, perfect for chili sauce, salsa, hot pepper vinegar
Thai Hot – E. Fleshy pods are especially
good in Oriental dishes and chili, maturing to red
ULTRA HOT PEPPERS
–Do Not Touch Without Gloves or Goggles! Eat At Your Own Risk!
Jolokia-L. Old World’s Record Hot Pepper at 1,000,000; still intense heat with flavor.
Butch T Trinidad Scorpion – L. World’s 4th hottest
at 1,350,000 SU.
Carolina Reaper – THE HOTTEST
IN THE WORLD, with an undertone of chocolate & cherry.
Moruga Scorpion -L. #2 in the world: an incredible 2,000,000 SU!
Scorpion – L. Over 1M SU, without the pointy tail of the Butch T.
Viper – L . Over 1.4 M SU, third hottest in the world
E= Early Maturing;
M= Mid-season; L=Later part of season