| 7 Pot Pepper |
90-100 days. One of the hottest peppers in the world.
Distinguishes itself from its fellow super-hot brethren with a
distinct plumpness, visible ribs, and fruity flavor., |
H |
| Aji Golden |
90 days. Has a nice fruity flavor. It is very mild as far as heat goes. |
H |
| Aleppo |
75 days. Fruity with raisin-like overtones usually used dried.
Popular in the middle east. |
H |
| Anaheim TMR |
75 days. "New Mexican Chile," moderately pungent fruit is
deep green, turning red at maturity. Very smooth peppers 7X2 inches on tall plants. Excellent for canning, freezing or drying., |
H |
| Ancho San Luis |
80 days. Plant produces high yields of 6X3 inch peppers. Mildly hot and turn from dark green to red when ripe. |
H |
| Bhut Jolokia |
90 days. 1 million+ Scoville Units. Fruits are triangular, 2-3 inches long. |
H |
| Chiluacle Negro |
Oaxacan purple pepper that dries brown and is used roasted as well as dried in mole negra.95 days |
H |
| Corno di capra |
75 days. Think of Corno di Toro with a mild heat! |
H |
| Cow Horn |
75 days. Large thick pepper resembling a cow's horn. Originally from New Mexico. Features a mildly spicy flavor. Ripens from green to red. |
H |
| Criolla Sella |
90-120 days. From Bolivia. Cylindrical and taper to a point. Turns orange when ripe. Spicy with a citrus flavor. |
H |
| Datil Yellow |
100 days. Cultivated in St. Augustine, Florida. Unique in that it is extremely hot but also very sweet. |
H |
| Golden Greek Pepperoncini |
60-65 days. From Greece, for pickling. Thin-walled and mildly hot., |
H |
| Habanero Chocolate |
85-100 days. A fairly rare Habanero, bearing deep red-brown fruits. Flavor is extremely hot and comparable to the Red Habanero. Peppers grow to 1-2". |
H |
| Habanero Red |
90-100 days. 285,000 Scoville units! Brilliant red when mature. |
H |
| Holy Mole |
80 days. Known for distinctive nutty and spicy flavor in mole sauce. 7 to 9 inches long start out green then mature to a dark chocolate color. Adds rich, smoky flavor but very little heat to dishes. |
H |
| Hot Beads |
Turkish pepper with small red fruit on compact plants. |
H |
| Hungarian Wax |
70 days. Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long. |
H |
| Indian Jwala |
Ripens in stages. Probably the most popular pepper in India. Fruits grow to about 4 inches, with a slender and wrinkled shape. Very hot. |
H |
| Jalapeno Jaloro |
72 days. Texas Extension Services yellow, fruity jalapeno on compact planrs.Ripens from yellow to orange to red. |
H |
| Jalapeno M |
75 days. Fiery, thick-walled peppers grow 3 inches with rounded tips. Dark green at first, then red. Good for nachos and other Tex-Mex dishes. |
H |
| Korean |
70 days. High yielding red pepper that dries readily and is the pepper of choice for kimchi. |
H |
| Lagrimos Do Rio |
Yellow , tear drop shaped chinense peppers with shrubby growth habit. |
H |
| Large Red Thick Cayenne |
76 days. Concentrated set of wrinkled, very pungent fruit, 6X11/4 inches. Very pungent, even when small. Useful for sauce and drying. |
H |
| Long Red Slim Cayenne |
75 days. Bountiful harvest of pencil shaped fruits often curled and twisted. Very hot. Easily dried. |
H |
| Malaysian Goronong |
90-100 days. Habanero variety from Malaysia. Goronong bears elongated fruits that grow up to 3 1/2" long. Ripen to yellow. |
H |
| Maria Nagy's Transylvanian |
70 days. Traditionally used to make hot paprika these red peppers that look like cayennes will transport you to Transylvania |
H |
| Mulato Isleno |
85-95 days. Plant produces good yields 6X3 inches. Hot. Peppers turn from dark green to chocolate brown when mature. A type of Ancho/poblano. |
H |
| NuMex Bailey Piquin |
120 days. Also known as Chilepiquin or bird pepper. Fruit falls from stem when ripe. Oblong small fruits with rating of 97,000 Scoville Units. |
H |
| NuMex Big Jim |
80 days. A favorite for chiles rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions. |
H |
| Numex Sandia |
85 days. 7-8" New Mexican chile that was selected for flavor and medium heat. |
H |
| NuMex Suave Orange |
95 days. Developed by the Chile Pepper Institute, this pepper has all the wonderful flavor of a habanero but with very little heat. Suave means smooth or mild in Spanish. |
H |
| Padron |
60 days. Small Spanish heirloom frying pepper that is harvested young before the heat sets in. |
H |
| Pasilla Bajio |
75-80 days. Good yields of 8-10 inch long fruit that are mildly hot and turn from green to dark brown when mature. Used to make smoky flavored sauces., |
H |
| Picante Calabrese |
70 days. 2" red hot cherry pepper also known as the Devil's Kiss. |
H |
| Piquillo |
85 days. Spanish workhorse is renown for preserving. Sweet, heart-shaped pods grow on sturdy plants ripening to a beautiful rich red. Good for frying and roasting. Mild. |
H |
| Sahuaro |
68 days. Large green chile. Strong disease resistance with big, early harvest. Can be 9 inches long with a mild 500 Scoville Units., |
H |
| Serrano del Sol |
65 days. Fleshy and meaty with the unique Serrano flavor so popular in Mexican cuisine. About 3X1/2 inch green, maturing to a bright red. |
H |
| Shishito |
61 days. Wrinkled sweet pepper with a slight hot edge. Thin walled, usually used when still green. Popular in Japan. |
H |
| Syrian Three Sided Pepper |
80 days. 6-8" red sweet peppers that have an ocassional hot one. Good flavor and productivity. |
H |
| Tabasco |
80 days. Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. |
H |
| Thai Hot |
90 days. Extremely hot. 1 1/2 inch long peppers ripen to red. |
H |
| Trinidad Perfume |
80-85 days. No heat. Pendant peppers are 1 to 1 1/2 inches long and mature to orange-yellow. |
H |
| Trinidad Scorpion Butch T |
90-120 days. SHU rating of 1.4 million+. Hotter than standard Trinidad Scorpion. |
H |
| Trinidad Scorpion Moruga |
90-120 days. SHU rating of over 1.5 million, possibly the hottest pepper in the world. Wrinkled pendant shaped fruit ripens to red. Care should be taken when handling fruit and seeds. |
H |
| Bell Big Bertha |
70 days. Largest elongated bell pepper available. Peppers turn from green to red when mature. |
S |
| Bell Buran |
90 days. Sweet and productive Polish heirloom. Four inch long bell fruits. Sweet even when green. Does well in dry areas. |
S |
| Bell Cajun Belle |
60 days. Good for containers. Miniature bell with spicy flavor. 3" long turn from green to dark red when ripe. Good producers. |
S |
| Bell California Wonder |
75 days. Extra-large fruit have made this probably the most popular bell pepper. About 4X4 inches with crisp, thick walls and sweet taste. Ripens to bright red. Tobacco mosaic virus resistant. |
S |
| Bell Charleston Belle |
67 days. Nematode-resistant. Compact growth habit and reach a height of 18". Fruits weigh approximately 1/4 lb and measure 3-1/4"wide by 3"long. |
S |
| Bell Chinese Giant |
75 days. Bright red when fully ripe. Thick walled. Good for stuffing. 5-6 inch long fruit. |
S |
| Bell Early Sunsation |
70 days. Big, blocky golden yellow sweet bell peppers. The earliest, biggest, and brightest yellow bell ever. |
S |
| Bell Golden California Wonder |
72 Days. Widely adapted golden version of the traditional heirloom favorite California Wonder. The thick-walled 4" x 5" peppers ripen green to gold. Tobacco-mosaic resistant. |
S |
| Bell Jupiter |
75 days. One of the largest and best blocky sweet bell peppers. The sturdy 3-5' plants have an excellent canopy of dark green leaves to protect the high yields of 4.5" fruit. |
S |
| Bell Keystone Giant |
79 days. Large, blocky, pendant fruit (4" x 4-3/4"). Mosaic resistant. Heavy foliage reduces susceptibility to sunscald. Thick stems are breakage-resistant under heavy fruit load., |
S |
| Bell Orange Sun |
80 days. Deep orange, 4-5 inches long. Meaty sweet flavor., |
S |
| Bell Quadrato Giallo D'asti |
80 days. The most famous Italian sweet yellow bell pepper. Highly prized, it ripens to a golden yellow., |
S |
| Bell Quadrato Rosso D'asti |
80 days. Famous blocky and sweet red Italian heirloom bell. Extremely large fruit, plentiful production, and terrific flavor., |
S |
| Bell Red Beauty |
80 days. Red and widely adapted in almost any area of the country. Thick-walled, about 4 inches long. Heavy yields. Resistant to tobacco mosaic virus. |
S |
| Bell Ruby Giant |
72 days. From a cross between 'Chinese Giant' and 'Ruby King'. Large, blocky, non-tapering fruits averaging 3- 1/2" x 4". Very sweet after turning from green to red. |
S |
| Bell Ruby King |
68 days. Early bell pepper that ripens from dark green to ruby red. Fruits grow to 6" long with thick sweet flesh, excellent for frying or fresh eating., |
S |
| Bell Soroksari |
66 days. Balkan heirloom. Pale yellow, very sweet. When fully ripened and dried it acquires a deeper orange/red color and makes a wonderful paprika, as well. |
S |
| Bell Yolo Wonder |
75 days. Improved version of California Wonder. Very hardy and adaptable to various environments. Normally used green will turn to red when fully ripe. |
S |
| Corbaci |
75 days. High yielding, 10" sweet thin rich flavored pepper. |
S |
| Corno di Toro Red |
68 days. Italian 'bull's horn' colorful sweet peppers are 8-10” long and curved like a bull's horn. Ripen to deep red. Often sauteed or grilled. Prolific tall plants. |
S |
| Friariello |
70 days. Classic small frying pepper. Strong production and great flavor. The 4-5 inch long, thin skinned and ideal for frying, most often used green. |
S |
| Giant Aconcagua |
75 days. As sweet as apples. Delicious eaten raw, in salads, stuffed, or stir fried. Grows up to 11 inches long and can weigh up to 12 ozs. |
S |
| Jimmy Nardello |
80-90 days. Bears 12 inch red ripening peppers that are great for frying. A sweet variety. Quite productive and pretty when in fruit. |
S |
| Large Sweet Antigua |
Highly flavored red sweet pepper that resemble long tapered bell peppers.Tall productive plants. |
S |
| Marconi Golden |
90 days. Golden-yellow Italian sweet peppers are 3 lobed and up to 1 ft long. Prolific high quality fruit., |
S |
| Marconi Red |
120 days. Sweet red fruits, 7 inches long. |
S |
| Melrose |
60 days. Italian heirloom. Very early frying pepper, 4" long, turn brilliant red very early in the season. Rich,sweet flavor. |
S |
| Nocera Rosso |
75 days. Produces an abundant amount of large elongated bell shaped fruit. Very sweet flavor. |
S |
| Peperone Di Sinise |
Richly flavored frying peppers from Senise, Italy that grow into red 10" beauties. |
S |
| Pimento L |
95 to 100 days. Large heart-shaped fruit is 41/2” long. Often canned or pickled. |
S |
| Sigaretta Dolce |
72 days. Red slim, long, sweet fruits., |
S |
| Sweet Banana |
72 days. 5-1/2 to 6 inch long, tapered peppers that are wonderful fried or cut up into salads. Light green at first, they turn yellow and orange, and finally ripen to red. |
S |
| Sweet Pickle |
75 days. Very compact plants are crowned by a profusion of upright peppers in colors of red, orange, yellow, and purple, all at the same time. About 2 inches long and chunky. Highly ornamental but very edible and sweet., |
S |
| Tolli's Sweet |
75-85 days. Sweet Italian heirloom. Large, dependable yields of 5" long scarlet-red peppers. Great added to tomato sauces. |
S |
