This is a type of Ancho/poblano pepper that matures to deep chocolate brown. Peppers are 6 inches long and 3 inches wide, tapering to a blunt end. They range in Scoville units from 500 to 2,000 and are used either fresh or dried in cooked sauces. Virus resistant plants. 85-95 days.
This extra-large, blocky bell pepper is very thick-walled and capable of becoming just huge. Peppers begin as dark green and ripen to a candy apple red, the stage when the fruit is sweetest. Strong plants are resistant to 3 races of bacterial spot, and continue to produce throughout a long season. Mature green in 70 to 75 days.
ALL AMERICA SELECTIONS WINNER. This is a Fresno-type pepper, bearing brilliant red fruit that are cone-shaped and about 4 inches long. In their green stage, they are fairly similar to a jalapeno, but the mature red peppers develop more heat and a complex flavor described as fruitier and smokier. Enjoy their unique flavor in hot sauce and salsas, as well as cut up fresh on tacos. Succeeds not only in hot, dry areas, but also in a wide range of growing conditions. 75 days.
Old-fashioned bell pepper is huge - 5 to 6 inches deep and wide, but grows on a compact, bushy plant. When this variety is fully ripened, it turns bright red and is very sweet. Thick-walled, blocky fruit is absolutely perfect for making stuffed peppers. Early maturity and long harvests. 75 days.
Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long and 2 inches across. Plants are 20 to 24 inches tall. 70 days.
1 1/2 inch round fruit with a slight taper; turn from deep green to red and have medium-thick walls. Use in salads and for pickling. 78 days.
Profuse harvests of 5½ 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. Compact plants. 72 days.
This strain from Greece is somewhat rare and prized by those who want the peppers for pickling. Because they are smaller and lighter in color than the regular Pepperoncini, homemade jars of these golden peppers look more like the commercial product. Same hot flavor as the other Pepperoncini, and the perfect additions to Greek salads. 62 days.
Hot cherry peppers start out dark green but turn to bright red when they are ready for harvest. Disease-resistant plants produce abundant harvests of these round to slightly pointy peppers. With a Scoville rating just above 1,000, these cherry peppers pack a pleasant heat and can be enjoyed as pickled peppers or as appetizers stuffed with cheese. 65 to 70 days.
Although technically a frying pepper, this is one of the sweetest non-bell peppers you’ll ever taste. Bright red, 6 to 8 inch long peppers are only about 1 inch wide and taper from the shoulder to tip, with a curving, somewhat wrinkled appearance. They are great for adding to salads or cooking into stir-fries. 80 days.
Yellow-green, frying-type pepper. 6 inch long fruits have thin walls and waxy flesh. Excellent split and fried in olive oil but also a sweet and crisp addition to salads. 65 days.
Fiery hot, wrinkled yellow peppers are related to habanero, and are at least as hot if not hotter. The searing heat has an excellent, citrus-like flavor that can be appreciated in the seconds before the heat sets in. Originally from Africa, these plants become 3 to 4 feet tall, maturing abundant crops of fruit earlier than plants of habanero. Peppers are 2 to 3 inches long with a wide top that tapers down to a point, and are shriveled all over. 80 days.
This form of Scotch Bonnet turns orange when fully ripe. While it resembles the habanero, its flavor is fruitier, making it a favorite in Caribbean cooking for pairing with tropical fruits. At 200,000 Scoville Units, it is searingly hot but delicious when combined with other food. 75 to 100 days.
One of the hottest ( 4000 to 6000 scoville units) and most productive jalapeno varieties on the market, this one yields 4-inch long peppers over a long season. These jalapenos are of top quality and turn out smooth and very dark green. Large, vigorous plants produce excellent yields and are resistant to Potato Y virus and 3 races of bacterial spot. 70 days.
4 inch long, slightly wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. They have a mildly hot but exciting flavor, and are commonly jarred for use in Greek salads and salad bars. Expect an abundant harvest. 62 days.
High-quality, uniform peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying. 76 to 80 days.
This Cubanelle-type hybrid is more productive with higher quality fruit than standard strains. Light yellow-green peppers are 6-1/2 long and 2-1/2 inches wide with a blunt end. Wonderful for frying. Plants are medium to large, well-branched, and prolific. 65 days.
High yields and extra-large fruit have made this the most popular open-pollinated bell pepper. Dark-green peppers are mostly 4-lobed and blocky, about 4½ inches long and 4 inches wide, with crisp, thick walls and sweet taste. Tall plants are Tobacco Mosaic Virus resistant and produce an abundance of peppers. 75 days.
A Cayenne type of pepper with pointed pods, 2 to 3 inches long and 3/8 inch wide. They mature to dark red and are thin fleshed. Ranging from 15,000 to 30,000 Scoville units, they are usually ground into dry powder for red chile sauces or added to soups and stews. 80 days.
Seed for this habanero variety was found in the Caribbean, and grows a fiercely hot pepper that is 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 is wonderful for salsas, marinades, and making your own hot sauce. Bright red fruits are about 1½ inches deep and 1 inch wide and have flavor with fruity overtones. 110 days to red.
A great disease-protection package offers resistance to 9 races of bacterial spot and contributes to a big production of premium-quality peppers. Strong, prolific plants can continuously set peppers that are extra large and blocky with thick walls and good, crisp flavor. They begin as green, then mature to a brilliant red. Tobacco Mosaic Virus resistant and widely adaptable to most growing areas. 72 days.
light apple green and ripens to a clear golden yellow. Crisp, juicy fruit has excellent, sweet flavor in a very nice size that measures 5 inches long and 4 inches wide. This fruit turns yellow very early, but plants continue to produce new peppers all season long. 65 days green; 85 days yellow.
This very productive version of NuMex 6-4 offers 6 to 7 inch thick-fleshed peppers that turn from green to red. They are relatively mild in flavor and ripen earlier than most other peppers of this type. 65 days.
Fiery orange habanero type with 180,000 Scoville units and fruity taste matures 2 to 3 weeks earlier than open-pollinated habaneros. The peppers are also huge at 3 inches long and set in abundance on strong plants. 85 days.
Striking flashes of bright purple foliage stand out against almost black leaves while new growth is splashed with creamy white. Small glossy black peppers are hot and although mainly ornamental, are also edible. Plants grow about a foot tall with a slightly wider spread and a layered habit. Perfect for containers or planting in gardens, Purple Flash survives summer heat while still making an exotic display.
Huge, thick-walled elongated bell peppers start out green but ripen to a beautiful, bright golden yellow, at which stage they become extra sweet. These enormous peppers are delicious when eaten fresh, then take on an added dimension of flavor when stir-fried, grilled, or roasted. Average length is 8 inches, but it is not unusual for peppers to get even bigger. 90 days.
Dark purple fruit and violet-colored flowers are what make this plant so special. Purple peppers almost cover the foliage, turning the 2-1/2 foot tall plants nearly purple. Upon maturity, the peppers turn red and are extremely hot. At this stage, purple, orange, and red fruit may be on plants at the same time, making a very colorful and attractive display.
A red bell pepper widely adapted to reliably turn red in almost any area of the country. Very thick-walled, heavy fruits are blocky, and about 4 inches long. Heavy yields of bright-red sweet peppers. Resistant to Tobacco mosaic virus. 68 days to green 76 days to red.
This popular seasoning pepper from Peru has a hot, citrusy flavor and is somewhat rare outside of South America. Robust plants become covered with the 2 inch long peppers that contain very few seeds and ripen to a beautiful bright sunshine yellow. True to their name, when peppers are cut open, they release a pleasant aroma of fresh lemons. These are very hot and easily dried for storage. 90 days.
Blocky, thick-walled peppers start out creamy white before turning a beautiful shade of golden orange blushed with red. Peppers have a delicious, sweet flavor, wonderful for fresh salads or baked as a stuffed pepper. This variety is popular in Eastern Europe, where they love it for its color progression and sweet, crispy flesh. Plants are highly resistant to Potato Virus Y. 65 to 70 days.
AAS WINNER. Compact banana pepper is a high-yielding X3R variety that produces colorful, tasty peppers that are great fresh and also perfect for canning or pickling. Sweet banana peppers start out light yellow, then turn orange and finally red when mature. Average size is 7½ inches long and 1½ inches wide. Even though plants are compact, they produce early, often, and late into the season. 85 days.
Colorful 2 to 3 inch long narrow hot peppers erupt into a riot of color atop short, compact plants for a gorgeous ornamental display. Peppers start out yellow, progress to orange, and finally to deep, bright red, creating a long lasting, multi-colored effect that is reminiscent of brightly burning flames. Riot was developed by Dr. Jim Baggett at Oregon State University, and although classified as ornamental, the peppers are edible. 60-70 days.
A smaller version of Corno di Toro Red and Carmen, these very sweet peppers are 5 to 6 inches long and 2 inches wide. Although delicious cut up raw into salads, their flavor deepens and intensifies when peppers are roasted or grilled. Abundant harvests are ready early in the season and keep on coming well into Fall. 60 days green; 80 days red.
This favorite Mediterranean pepper has a fresh flavor that is neither hot nor sweet. Dark green peppers are 7 inches long and great for grilling or frying because their thin walls cook quickly. This variety is also known as Italico Hybrid. 65 days.
ALL AMERICA SELECTIONS WINNER. Awarded for its unique qualities and excellent performance, this variety offers miniature bell peppers with a spicy flavor that is a tasty blend of heat and sweet. Peppers are mostly 3-lobed, 2 inches wide and 3 inches long, turning from green to scarlet and finally to deep red. Expect abundant harvests of these peppers to use in salsas, Cajun cooking, or any recipe where you want a little kick. 60 days.
The first hybrid chili pepper bred for increased yields and ornamental appeal. 2-1/2 inch cone shaped peppers have a thin, hot flesh that changes from green to orange to red. Borne upright on the semi-compact plant. Use fresh or dried in peppery ethnic dishes. 75 days.
This is a tiny pea-shaped chile that is no more than ¼ inch long and wide. This 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. 95 days.
A pepper with flavor as sweet as apples. Oblong fruit grows up to a huge 12 inches long and is produced in great abundance. Delicious in salads, stuffed, stir-fried or roasted and peeled. Can be enjoyed at the light-green stage, but is sweetest when fully ripened to red. 70 days.
These ornamental peppers put on a dazzling display in gardens or containers, with masses of bright lemon-yellow and deep apricot-orange fruit on small, spreading mounds. Plants grow 9 to 12 inches tall and spread up to 16 inches with the small, hot peppers held above the foliage. Space plants 12 to 14 inches apart in the garden, or grow in containers of your choice. 72 days.
This pepper from Spain is traditionally used in its immature green stage, when it is picked quite small and fried in olive oil and served as a tapa. When harvested small, peppers are mild, but get hotter as they grow. At maturity, they are about 2½ inches long and 1¼ inches wide, deep red and fiery hot. 65 days.
A beautiful ornamental pepper with purple foliage and flowers, it bears a profusion of fruit in a rainbow of colors on 2 to 3 ft. tall plants. The small, cone-shaped, 1 inch fruit starts out purple, but turns to yellow, orange, and finally to red, with all color stages on the plant at once. Very hot peppers are edible, but are mainly grown for their striking appearance. 80 days.
Often seen in grocery stores labeled “finger-hots”, these are bright green at first but later turn to red. Cayenne peppers are about 10 inches long and 1½ inches wide, and are borne in abundance. Use them whenever good, spicy flavor is desired. Intermediate resistance to TMV and PVY. 85 days.
Colossal bell peppers can easily reach 8 inches long and are as sweet as can be, especially when they are left to turn bright red. Plants are sturdy and quite productive, but it is good to provide a support for plants because they can be weighed down by the abundance of heavy fruit. This is an old Ozark variety with great flavor and impressive size. 85 days.
Also known as the Ghost Pepper, this is one of the hottest peppers in the world, bearing extremely hot, red fruit about 2½ inches long. In 2007, Guiness World Book of Records named it the hottest pepper and listed it as 1,002,304 Scoville units. It has since been surpassed, but it’s still plenty hot and should be handled with great care. Germination may take up to one month. 100 days.
Incredibly sweet and delicious, medium-large, 3 or 4-lobed bell peppers mature from green to an attractive chocolate color. Eat them at the fully ripe stage and you'll know that they're something special. Plants are tobacco mosaic virus resistant. 67 days to green, 85-88 days to chocolate.
AAS WINNER. Sweet peppers in the Italian bull’s horn style mature at least a week earlier than comparative types, making them easier for shorter-season gardeners to grow. Beautiful fruit have the traditional horn shape and grow to 6 inches long and 2½ inches wide. 75 days.
Deliciously sweet Italian peppers turn a rich shade of purple when they are fully ripe, adding a beautiful new color choice to Marconi peppers. Expect plentiful harvests of these peppers, which become about 6-in. long with a tapered shape ending in a blunt tip. Traditionally used for frying, Marconis are also wonderful when eaten fresh. Create a beautiful salad with Purple Marconi, either by itself or in combination with the red and golden versions. 90 days.
Deep-red, extremely sweet, 7 inch long Italian peppers are tapered with a blunt end. Often used for frying, but are also delicious when eaten fresh. Later to mature than a bell pepper, but also sweeter. Vigorous plants bear loads of high quality fruit. 90 days.
Very prolific variety with bright red, 3-1/2 inch oval fruit that is less heart-shaped than Pimento L. Plants are resistant to tobacco mosaic virus. 85 days.
2016 AAS WINNER. Cornitos are smaller versions of Corno di Toro, well regarded for being delicious but sometimes slow to ripen. These new peppers are earlier and smaller at 5 to 6 inches long, but just as delicious with a sweet, fruity flavor. Peppers turn a beautiful bright yellow and appear early in the season on up until frost. Great when raw, grilled or roasted. 55 days green; 75 days yellow.