A wrinkled sweet pepper usually used when green. The Shishito is very popular in Japan and grow to 3-4". While they are sweet peppers they have a slight hot edge, making them stand out from completely mild bell peppers. Thin walled fruits.
Green to red, bullet shaped pepper from 1-3" long. This variety is a bit longer than standard Serrano varieties. Spicy flavor, 10,000-23,000 Scoville. Very popular cooking pepper, from Mexico. Easily container grown, or as an annual.
Thin skinned pepper, closely related to the ultra-hot habanero. The red mushroom is itself extremely hot, and quite large for a pepper with such high heat, usually growing to 2-3".
Origin: Unknown
Maturity: 75-80 days
A block hot pepper, beleived to have originated from the Brazilian rain forest. The plants are vigorous producers of red-ripening, thicker-skinned fruits. Reported to grow as high as six feet. Fruits grow to 2" long by 1-1.5" wide. There is a variegated form, but not all plants seem to show variegation in the leaves. Rain Forest makes for an interesting ornamental (along with being edible) as the fruits dominate the visual and are unlike the average pepper.
Maturity: 110 Days
Heat: Medium to hot.
Red, ripening to black, hot pepper growing to about 4" long. The puya is popular in Mexican cooking and its origin dates back to early Central America. The peppers are fairly hot (6 of 10 in heat), with a nice, sharp flavor.
A conical (and essentially sweet) pepper with fruits growing up to 4" at the head. The Pimiento is the most popular pepper for canning and also has a great taste fresh. Fruits have a stronger, sweeter and fuller flavor than standard bell peppers.
