Calwonder – M. Earliest Gold bell in the NW.
Northstar – E. Early green/red pepper, blocky, 3-4 lobed, medium-sized.
Orange Sun – M. Sweet bell goes from green
to orange to red.
Red Beauty Hybrid
– E. Brilliant bright red, thick-walled, heavy, sweet flesh that sets early.
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 candy-like.
Feherozon – E. Pointed bell
shape ripens from cream to orange to red, thick walls.
Giant Szedgi – L. Large pale yellow fruit ripens to orange; excellent flavor fresh or grilled.
Gypsy – M. Wedge-shaped, crunchy, firm,
sweet flesh, light green.
Red or Yellow) – M. Mini-sized fruit, very sweet & flavorful.
Nardello’s Sweet Italian Frying Pepper – M. Best sweet frying
peppers we know.
Padron – 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.
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.
Trinidad Perfume – M. Looks like a habanero, but has lots of flavor without the heat.
Anaheim – M. Medium hot, dark green flesh, ripening to bright
– M. Used to make chile rellenos. Heart-shaped fruits.
Bulgarian 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 -
M. Cherry-sized, great for pickling or stuffing.
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.
Habanero – L. HOT! Lantern-shaped, matures to orange, from the Yucatan.
Habanero Red Savina – L. World’s Second Hottest
Pepper!! Bright red wrinkled fruit.
Hot Wax – M. 6-8” banana shaped fruit, fairly hot, good for pickling.
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.
Jaloro – M. Golden Jalapeno type with less heat.
Lemon Drop- M. A golden aji from Brazil, about the size of your little finger,
hot and citrusy.
– 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
Pasilla Bahio –
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 and pickles.
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!
Bhut Jolokia-L. Old World’s Record Hot
Pepper at 1,000,000; still intense heat with flavor.
T Trinidad Scorpion – L. World’s 3rd hottest at 1,450,000 SU.
Carolina Reaper – ONE OF THE HOTTEST but
with an undertone of chocolate & cherry.
7 Pot – L. Rare, bumpy ultrahot, will be enough for 7 pots of stew. Over 1M SU.
Trinidad Moruga Scorpion -L. #1 in the world: an incredible
– L. Over 1M SU, without the pointy tail of the Butch T.
Black Prince -
M. Bushy, upright, black foliage, rounded, slightly pointed black then red fruit. Very Hot.
Explosive Embers – M. Purple foliage with
purple fruit maturing to red.
Goes from green to red to dark purple; nice heat and flavor.
Nu Mex Centennial – M. Bushy plants; small fruit transition from purple
to yellow, orange and red.
– M. Upright fruits start off purple then change to yellow, orange and red.
Tri-color variegata – M. Leaves white, green or purple;
fruit are deep purple to bright red; Beautiful!
E= Early Maturing;
M= Mid-season; L=Later part of season