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.
Maturity: around 120 days
Tiny chile, usually only 1" long, but extremely hot, and one of the hottest chiles available. The pequin (meaning little) is a common chile used for ultra-spicy dishes. Plants are semi-annuals and in warmer areas can survive for several years. Closely related to the wild Tepin chile.
Origin: Probably Mexico.
1-1.5" long, orange colored pepper. Extremely hot, the orange habanero is one of the spiciest peppers in the world. It is often used in making hot sauces. Be very careful when handling the seeds or inner parts of this pepper, the oil can be a serious irritant to the skin and eyes.
Origin: Capsicum chinense originates from Brazil and has been domesticated since 2000-1000 B.C. The orange habanero variety is believed to have originated in the Yucutan. It is grown commercially in some areas.
Small, very spicy pepper usually grown for its interesting ornamental characteristics. Peppers slowly ripen from green to yellow, to purple, orange, and finally red. Small plants are filled with multi-colored fruits throughout the growing season.
Extremely hot, orange colored pepper looking much like the habanero. This pepper is a rocoto tree pepper relative and is noted for its cold hardiness, as it naturally grows on Andean mountain slopes, this pepper will survive several degrees below freezing. Plants grow to 2-6ft, can live for many years.
A long, red, thin-skinned pepper with a mildly hot flavor. Excellent for use in Asian cooking. Plants bear heavily. Fruits can grow to 6-9 and are very slender. A recent hybrid introduction.
Slender, red chile with a mildly hot flavor. Similar to Cayenne, and Thai Dragon peppers.
Medium sized green pepper, the most popular in the United States for eating and cooking. Mild flavor, 2000-5000 Schoville. Eaten raw or cooked, the jalapeno is an important ingredient in numerous dishes. When dried, it is known as chipotle. Easily container grown, or as an annual.
Medium sized, 4-6" long pepper, 1-2" wide, used when its skin is a waxy yellow color. Flavor is mildly spicy.
a.k.a Almapaprika. a 2", circular pepper somewhat resembling an apple. Originally from Hungary, the Hot Apple pepper has a nice flavor and thick, crunchy flesh. Medium-hot.
Similar in size and shape to Jalapeno. Ripens to a red color, spicier than the Jalapeno.
Slender red chili pepper to 3-6" long. Spicy, with similarities to the Thai Dragon pepper.
Cherry Pepper - Cherry shaped pepper to 1-2". Mildly hot flavor, excellent for cooking and pickling. Fruits are plump and have a faint spicy flavor.
Cayenne, Golden - A bright yellow-gold version of the ever-popular Cayenne. Fruits grow to 6" and ripen to a beautiful golden yellow. Flavor is like the regular Cayenne, intense and hot. 70-75 days.
