A 2018 All-America Selections winning habanero that has no heat. It offers all the flavors of a traditional habanero, but it will not trouble those who can’t eat a hot pepper. In addition, the variety is early-maturing and produces up to 100 peppers per plant. Fruit matures to a brilliant red. 85 days.
This completely heat-free jalapeno is an improved version of the popular Fooled You Hybrid. Get jalapeno flavor without the heat or mix with hot jalapeno varieties to create the exact heat level you want in hot sauces and salsas. Improvements include disease resistance to Bacterial Spot, races 0-3, 7, and 8. Expect large harvests of these peppers that are 4½ inches long and 1½ inches wide. 90 days.
Papri Plus is perfect for making paprika at home. Simply cut the peppers in half, remove the seeds, and dry the peppers. Once they are dry, break them into small pieces to fit in a spice grinder. Fruit average 6 inches in length and 1 ½ inches in width. Maturing from green to red, paprika is better made from red peppers which are more flavorful. These peppers taste great fresh too. Almost no heat. 70 days to green fruit and 80 to 85 days to red.
Many people have difficulties growing large size ancho peppers in hot areas. Carranza was bred to produce large peppers even in hot conditions, and that will make many growers and gardeners happy. Fruit reach 6 to 7 inches in length, and 3 inches in width, with just a touch of heat – 500 scoville units. Harvest fresh for poblano, or dry them for ancho. Color changes from dark green to red. 68 days.
This new heatless habanero has all the exotic, floral flavor of the habanero pepper with absolutely none of the heat. Hence, the clever name: haba (for habanero) nada (Spanish for nothing). Expect abundant harvests of these 2 to 3 inch long peppers when the plants have heat, full sun, even watering, and not too much nitrogen. Harvest peppers when bright orange for their best flavor. Bred by Dr. Michael Mazourek of Cornell University. 70 days green; 90 days orange.
Looks just like a Red Habanero, but has little or no heat. This variety is popular in Latin American countries, because the pretty 2 in. long red peppers offer the same strong aromatic essence and flavor that is found in Habanero, with only a hint of heat. Tall plants produce an abundant harvest of tasty fruits. 85 to 90 days.
All America winning bell pepper with mild pungency – yes it is a hot bell (100 to 1000 scoville units). Plants grow up to 24 inches tall, producing plenty of 3 and 4 lobed fruit that measure 3.5 by 3.75 inches. TMV tolerant. 70 days.
Biquinho red peppers have a smoky and fruity taste and are perfect for pickling or garnish. Add them to some of your favorite dishes and wait for your guests to ask what the interesting flavor is. Fruit are 1 inch in length, turning from green to red. Plants grow up to 24 inches tall. 500 to 1000 units of scoville pungency. 90 days.
Biquinho yellow peppers are sometimes pickled and used in salads, or on pizza, or in sandwiches. They are great for eating fresh, or in soups. The Brazilian word Biquinho means little beak, and it refers to the tip of the 1 inch ripe fruit. The fruit turn from green to yellow as they mature. 500 to 1000 scoville units of pungency. Plants grow up to 24 inches tall. 85 days.