Hot Pepper Varieties

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Bulgarian Carrot

 

 

Beautiful, 3-1/2 inch long, bright fluorescent orange peppers have the shape and color of a carrot, but are quite hot. Fruit is produced in abundance on short plants, making for quite a show in the garden. The flavor of these chiles is not only sweet-hot, it is also fruity, lending itself to use in chutneys, marinades, pickles, salsas, sauces, and even hot pepper jelly. Bulgarian heirloom variety. 67 days.

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Caribbean Red

 

 

Seed for this habanero variety was found in the Caribbean, and then improved, resulting in a uniform, fiercely hot pepper that is way hotter than the regular orange habanero. Dried samples of Caribbean Red measured 445,000 Scoville units whereas regular habanero tested at about 260,000 Scovilles. This pepper must be used carefully, but with its fruity flavor but with intense heat is wonderful for salsas, marinades, and making your own hot sauce. Bright red, wrinkled habanero type pods are about 1-1/2 inches deep and 1 inch wide and have flavor with fruity overtones. 110 days to red.

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Cayenne Large Red Thick

 

 

Concentrated set of wrinkled, very pungent thick fleshed fruit, 6 inches long and 1-1/4 inches in diameter, wrinkled, tapered and curved. Very pungent, even when small. The Cayenne derived its name from the Cayenne district of French Guiana, from whence the Portuguese transported it to Asia. Used for sauces, dried, pickled or in salsas. Quite hot. 76 days.

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Chiltepin

 

 

This is a tiny pea-shaped chile that is no more than 1/4 inch long and wide. This miniature variety grows wild throughout Mexico and some parts of the Southwestern U.S. They are among the hottest peppers available, measuring about 100,000 Scoville units. The plants can grow to 4 feet and are capable of living for years where the climate allows. Fruits are thin-skinned and mature from green to red. These fiery little peppers are popular for spicing up soups and bean dishes. Very hot. 95 days.

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Habanero

 

 

A blistering hot pepper 200-300 times hotter than Jalapeno! Among the most potent of hot peppers. Wrinkled fruit is 1 inch long and 1-1/2 inches wide, with a tapered end. Peppers begin as light green then turn to golden-orange and are loaded onto 36 inch tall plants. Thrives best in warm southern climates. Used in Caribbean and South American dishes, this chile belongs to the Capsicum Chinense family of peppers, of South American origin. In Mexico it is planted exclusively in the Yucatan Peninsula, where it was probably introduced from Cuba, which might explain its popular name "Habanero". The Habanero is one of the world's hottest chiles. Its heat level is 10. For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering. Underneath the heat is a delicate plum-tomato apple-like flavour. The riper red ones have a sweetness that gives them a mouthwatering appeal. Grown in Mexico and the Caribbean. It has an irregular spheroid shape, with a small point, and is around 5 cm long by 3.25-4.5 cm wide. It is available in green, yellow, scarlet and deep red. It has a number of close relatives such as Scotch Bonnet and Rocoto. It is used mainly raw because it loses subtlety, but not heat, when cooked. Slow to germinate, must be grown in warm, moist conditions. The Habanero when ripe or dried and powdered has a unique apricot scent. 300,000+ SHU. 75 to 125 days.

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Habanero -Red

 

 

This bright red version of Habanero is one hot pepper - a staggering 285,000 Scoville units! Very, very, very hot! Larger and twice as hot as Habanero Orange. The fruit shape and size are much like the regular Habanero, wrinkled 1 inch to 1-1/2 inch long chinese lantern type fruit with a tapered end. These peppers turn a brilliant red upon maturity and grow in abundance on 3-1/2 foot tall plants. Hot enough to suit even the most dedicated chile lover, in the Guinness Book as the hottest chile known. 90 to 100 days.

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Hungarian Wax / Hot Banana

 

 

Medium-hot banana-shaped peppers, especially good for pickling. Canary yellow, then bright red at maturity (Capsicum annuum).

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Inferno Hybrid

 

 

Inferno F1 Hybrid Hybrid of Hungarian Wax pepper. 8 inch long yellow/red peppers. Heavy yields. Heat level is 3. 60 days. 2500-4000 SHU.

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Jamaican-Red

 

 

Medium-hot, 1-1/2" fruits; matures green to bright red; similar to the Habanero but earlier, flatter and somewhat milder; from Jamaica.

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Mexibell Hybrid

 

 

Mild; 4" long by 3" wide; 3-4 lobed fruit with firm flesh; a bell pepper with a mild chili flavor; resistant to TMV.

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Mirasol

 

 

Medium hot and pungent flavor with hint of strawberry; 3" x 3/4" wide elongated pointed pods that grow in upright clusters; from Mexico.

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Mucho Nacho Hybrid

 

 

Hot; 3" thick-walled, conical fruits; a larger Jalapeņo type; perfect for stuffing.

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Mulato Isleno

 

 

Mildly hot and sweet; 4-6" flat, heart-shaped, pendant fruit; matures from deep green to dark brown; similar to Anchos, with better disease resistance; from Mexico.

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Cherry Bomb

 

 

Medium hot; 2" thick-walled fruits mature green to red; a high yielding cherry hybrid; good canned or pickled.

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Numex Big Jim

 

 

Medium hot. This is the world's largest chile. It is a cultivated version of the New Mexican chile. It was developed in 1975, by one Dr Nakayama.

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Numex Twilight

 

 

 

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Peperoncini

 

 

Mild; 4" long and slightly wrinkled; fruits are good for eating fresh or pickled; from southern Italy, Sicily and Sardinia. Bushy plant producing sweet green peppers that turn red when mature. An Italian heirloom variety. Dried, it is wrinkly, curved and russet red, 5-10 cm long and 1.25 cm wide. Plant grows to 30 inches. 75 days.

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Peter Pepper

 

 



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Peter Pepper

 

 



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Poinsettia

 

 

Very hot; 3-5 inch long by 1/2 inch wide bright red tapered cayenne type fruits; pods grow upright in clusters; dark green foliage with peppers maturing to red; makes a striking ornamental; good for containers.

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Pretty Purple

 

 

An ornamental, purple fruited pepper whose fruits turn red at maturity. Very hot. 90 days. 1 inch long.

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Ring of Fire

 

 

Hot; 4" x 1/2" , tapered fruit; abundant producer of excellent quality; good fresh or dried; red when ripe.

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Red Mushroom

 

 

 

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Rocoto

 

 

ROCOTO RED - Very hot, with unique juicy flavor; square 1-1/2 to 2 " fruits; unique blue flowers and black seeds; very cold tolerant, to a few degrees below freezing; C. pubescens.
ROCOTO YELLOW - Very hot; square 1-1/2 to 2" fruits similar to Rocoto Red; has black seeds; C. pubescens.

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Scotch Bonnet

 

 

SCOTCH BONNET RED - Very hot; 1" habanero-shaped fruits; pods mature from light green to red; a little smaller than a habanero, but earlier and just as hot.
SCOTCH BONNET YELLOW - Very hot; 1" habanero-shaped fruits; pods mature from light green to yellow; a little smaller than a habanero, but earlier and just as hot.

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Serrano Purple

 

 

Hot; 2-3" long by 1/2" wide; just like the Serrano, except pods are purple; pretty.

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Star Burst

 

 

 

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Tejaswini Hybrid

 

 

 

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Tepin

 

 

 

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Thai Hot Ornamental

 

 

Very hot; 1" small fruit held upright; widely used in Oriental dishes; compact 18" plants make fine ornamentals. An Asian Heirloom from pre-1900's. Small green to red fiery-hot peppers. (Capsicum annuum).

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Yellow Mushroom

 

 

 

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