California Wonder Red
This is the very familiar green/red pepper sold in grocery stores that was introduced in 1928. The pepper is thick walled that is tender and flavorful; it can be eaten green or be allowed to turn red for a sweeter flavor. Harvest: 75 days
California Wonder Golden
This one is similar to the California Wonder Red and is a grocery store favorite. It was also introduced in 1928. It can be eaten green or allowed to turn golden for a sweeter flavor. Harvest: 75 days
Corno di Toro
This pepper is the red (rosso) variety of classic Italian “horn of the bull.” It is a prolific pepper that is 8-12 in. long and thick and sweet. The uses of this pepper are cooking, frying, grilling, and roasting.
Jimmy Nardello Sweet Italian
This is a prolific banana pepper that is 6-9 in. long that came to United States from Italy in 1887. It is frying pepper that is sweet with a hint of spiciness.
This pepper is an Italian heirloom that is early for a large sweet pepper. The fruit is squared and lengthened that turns from green to red as it ripens. It is used for frying or for salads. Harvest: 70 days
Another Italian heirloom pepper, this one is long and narrow with three lobes and thick sweet flesh; this one ripens from green to yellow. It may be used in the same way as any sweet pepper; great as roaster. Harvest: 80 days
The first documentation of this pepper was in 1900 in California. It was probably brought from Mexico. The plant is about 20-30 in. high and bears 6 in. fruit that is first green and matures to red. It is mildly hot (250-300 on the Scoville Scale) in the green stage and gets a little hotter as it matures. Roasting this pepper brings out the sweetness and cuts the heat. This is a good pepper to dry and string for ristras. Harvest: 70 days
This heirloom Jalapeno is not as hot as most (4000-5000 on the Scoville Scale) and loses heat as it matures. Most of the heat is in the seeds and membranes inside the pepper. So if you want flavor and not heat, trim out the inside of the pepper. Smoke the red mature peppers to make chipotle. Harvest: 60 days for green; 83 days for red.
The fish pepper is an African-American heirloom that was first recorded in 1870. It is used today in the oyster and crab houses on the Chesapeake Bay. The two foot plant has beautiful green and white leaves with a 2-3 in. fruit that matures from green to orange/brown to red. It is medium hot (5000 Scoville Scale) and becomes hotter as it becomes red. It can be used in salsa.
This pepper is 1000-2000 on the Scoville Scale making it a mildly pungent. It is a standard used in Mexican cuisine and found in chili rellenos and mole. It becomes hotter as it turns red.
This is one of our hotter peppers at 10,000-25,000 Scoville Scale but not as hot as a habanero or a ghost pepper. It comes from the hills of Pueblo, Mexico.Their walls are thick and meater than most peppers and they are often used for salsa. It ripens early for a hot pepper. Harvest: 75 days
This pepper is from Thailand. It is 50,000-100,000 Scoville units. The fruit are only 1-1.5 in. long and .25 in. wide.The heat is mostly in the seeds and membrane. It is used fresh or preserved in oil or vinegar. When a pepper is placed whole in cooking, the flavor will go into the food but not the heat. It can also be grown as an ornamental. Harvest: 40 days