| Name |
Description |
Variety |
| 7 Pot Pepper |
90-100 days. One of the hottest peppers in the world. Distinguishes itself from its fellow super-hot brethren with a distinct plumpness, visible ribs, and fruity flavor. |
Hot |
| Aji Golden |
90 days. Has a nice fruity flavor. It is very mild as far as heat goes. |
Hot |
| Anaheim TMR |
75 days. New Mexican Chile, moderately pungent fruit is deep green, turning red at maturity. Very smooth peppers 7X2 inches on tall plants. Excellent for canning, freezing or drying. |
Hot |
| Ancho San Luis |
80 days. Plant produces high yields of 6X3 inch peppers. Mildly hot and turn from dark green to red when ripe. |
Hot |
| Bell Big Bertha |
70 days. Largest elongated bell pepper available. Peppers turn from green to red when mature. |
Sweet |
| Bell Buran |
90 days. Sweet and productive Polish heirloom. Four inch long bell fruits. Sweet even when green. Does well in dry areas. |
Sweet |
| Bell Cajun Belle |
60 days. Good for containers. Miniature bell with spicy flavor. 3" long turn from green to dark red when ripe. Good producers." |
Sweet |
| Bell California Wonder |
75 days. Extra-large fruit have made this probably the most popular bell pepper. About 4X4 inches with crisp, thick walls and sweet taste. Ripens to bright red. Tobacco mosaic virus resistant. |
Sweet |
| Bell Chinese Giant |
75 days. Bright red when fully ripe. Thick walled. Good for stuffing. 5-6 inch long fruit. |
Sweet |
| Bell Early Sunsation |
70 days. Big, blocky golden yellow sweet bell peppers. The earliest, biggest, and brightest yellow bell ever. |
Sweet |
| Bell Gemini |
65 days. Sweet, beautiful, and delicious. Long and blocky, ripen green to yellow. Very productive, early, and disease resistant. Great for containers. |
Sweet |
| Bell Orange Blaze |
70 days. Highly disease resistant. Turn bright orange very quickly, 3-4" long. |
Sweet |
| Bell Orange Sun |
80 days. Deep orange, 4-5 inches long. Meaty sweet flavor.
| Sweet |
| Bell Quadrato Giallo D'asti |
80 days. The most famous Italian sweet yellow bell pepper. Highly prized, it ripens to a golden yellow. |
Sweet |
| Bell Quadrato Rosso D'asti |
80 days. Famous blocky and sweet red Italian heirloom bell. Extremely large fruit, plentiful production, and terrific flavor. |
Sweet |
| Bell Red Beauty |
80 days. Red and widely adapted in almost any area of the country. Thick-walled, about 4 inches long. Heavy yields. Resistant to tobacco mosaic virus. |
Sweet |
| Bell Reina |
70 days. Sweet pepper, with an elongated 'bell' shape. Ripens red. |
Sweet |
| Bell Roumanian Rainbow |
60 days. Very early. Colorful start ivory to persimmon to red when mature. 4-5" long, sweet and productive. |
Sweet |
| Bell Ruby King |
68 days. Early bell pepper that ripens from dark green to ruby red. Fruits grow to 6" long with thick sweet flesh, excellent for frying or fresh eating. |
Sweet |
| Bell Yolo Wonder |
75 days. Improved version of California Wonder. Very hardy and adaptable to various environments. Normally used green will turn to red when fully ripe. |
Sweet |
| Bhut Jolokia |
90 days. 1 million+ Scoville Units. Fruits are triangular, 2-3 inches long. |
Hot |
| Corno di Toro Red |
Italian 'bull's horn' colorful sweet peppers are 8-10" long and curved like a bull's horn. Ripen to deep red and are delicious fresh in salads, but more often are sauteed or grilled. Prolific tall plants. 68 days. |
Sweet |
| Corno di Toro Yellow |
68 days. Long 8-inch tapered, bull-horn shaped golden-yellow peppers are sweet and spicy. They are great fresh or roasted. Large plants yield well. Among the best peppers you can grow and so delicious. |
Sweet |
| Cow Horn |
75 days. Large thick pepper resembling a cow's horn. Originally from New Mexico. Features a mildly spicy flavor. Ripens from green to red. |
Hot |
| Criolla Sella |
90-120 days. From Bolivia. Cylindrical and taper to a point. Turns orange when ripe. Spicy with a citrus flavor. |
Hot |
| Datil |
100 days. Cultivated in St. Augustine, Florida. Unique in that it is extremely hot but also very sweet. |
Hot |
| Florina |
90 days. From Macedonia. Long, flat, sweet and bright red peppers. Greeks roast them with olive oil, garlic, parsley and a touch of vinegar . |
Sweet |
| Giant Aconcagua |
75 days. As sweet as apples. Delicious eaten raw, in salads, stuffed, or stir fried. Grows up to 11 inches long and can weigh up to 12 ozs. |
Sweet |
| Golden Greek Pepperoncini |
60-65 days. From Greece, for pickling. Thin-walled and mildly hot. |
Hot |
| Habanero |
90 to 100 days. A blistering hot pepper 40 times hotter than Jalapeño! Wrinkled fruit is 1X1 1/2 inches with a tapered end. Light green then golden-orange. Thrives best in warm southern climates. |
Hot |
| Habanero Red |
90-100 days. 285,000 Scoville units! Brilliant red when mature. |
Hot |
| Holy Mole |
80 days. Known for distinctive nutty and spicy flavor in mole sauce. 7 to 9 inches long start out green then mature to a dark chocolate color. Adds rich, smoky flavor but very little heat to dishes. |
Hot |
| Hungarian Wax |
70 days. Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long. |
Hot |
| Indian Jwala |
Ripens in stages. Probably the most popular pepper in India. Fruits grow to about 4 inches, with a slender and wrinkled shape. Very hot. |
Hot |
| Jalapeno M |
75 days. Fiery, thick-walled peppers grow 3 inches with rounded tips. Dark green at first, then red. Good for nachos and other Tex-Mex dishes. |
Hot |
| Jalapeno NuMex Primavera |
75 days. Mild jalapeno, large, meaty pods. |
Hot |
| Jalapeno NuMex Vaquero |
75 days. Newest edition of the New Mexico SU family, this is a better quality jalapeno with much more disease resistance than older varieties. |
Hot |
| Jimmy Nardello |
80-90 days. Bears 12 inch red ripening peppers that are great for frying. A sweet variety. Quite productive and pretty when in fruit. |
Sweet |
| Large Red Thick Cayenne |
76 days. Concentrated set of wrinkled, very pungent fruit, 6X1-1/4 inches. Very pungent, even when small. Useful for sauce and drying. |
Hot |
| Long Red Slim Cayenne |
75 days. Bountiful harvest of pencil shaped fruits often curled and twisted. Very hot. Easily dried. |
Hot |
| Long Thin Cayenne |
70 days. Strong plants that produce slender, six inch long peppers turn bright-red and are hot. Especially good for pickles and hot sauces. |
Hot |
| Marconi Golden |
90 days. Golden-yellow Italian sweet peppers are 3 lobed and up to 1 ft long. Prolific high quality fruit. |
Sweet |
| Marconi Red |
120 days. Sweet red fruits, 7 inches long. |
Sweet |
| Mulato Isleno |
85-95 days. Plant produces good yields 6X3 inches. Hot. Peppers turn from dark green to chocolate brown when mature. A type of Ancho/poblano. |
Hot |
| Nocera Rosso |
75 days. Produces an abundant amount of large elongated bell shaped fruit. Very sweet flavor. |
Sweet |
| NuMex Bailey Piquin |
120 days. Also known as Chilepiquin or bird pepper. Fruit falls from stem when ripe. Oblong small fruits with rating of 97,000 Scoville Units. |
Hot |
| NuMex Big Jim |
80 days. A favorite for chiles rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions. |
Hot |
| NuMex Suave Orange |
95 days. Developed by the Chile Pepper Institute, this pepper has all the wonderful flavor of a habanero but with very little heat. Suave means smooth or mild in Spanish. |
Hot |
| Pasilla Bajio |
75-80 days. Good yields of 8-10 inch long fruit that are mildly hot and turn from green to dark brown when mature. Used to make smoky flavored sauces. |
Hot |
| Petit Marseillais |
70 days. French heirloom pepper with 3-4 inch long, blocky fruits that ripen to a pretty orange-yellow. Thin skinned, mildly hot and with excellent flavor. |
Hot |
| Pimento L |
95 to 100 days. Large heart-shaped fruit is 4-1/2" long. Often canned or pickled. |
Sweet |
| Pimient de Espelette |
90 days. A nice pepper from the Basque country, medium heat and unique flavor. |
Hot |
| Pimiento de Padron |
65 days. Traditionally used in immature green stage, picked small, fried in olive oil as a tapa dish. Mild when green but get hotter as they mature to a deep red. |
Hot |
| Piquillo |
85 days. Spanish workhorse is renown for preserving. Sweet, heart-shaped pods grow on sturdy plants ripening to a beautiful rich red. Good for frying and roasting. Mild. |
Hot |
| Sahuaro |
68 days. Large green chile. Strong disease resistance with big, early harvest. Can be 9 inches long with a mild 500 Scoville Units. |
Hot |
| Santaka |
65 days. Popular Japanese pepper is a favorite for stir fries and soups. 2 inches long. Quite hot and full of flavor. Suitable for container growing. |
Hot |
| Serrano del Sol |
65 days. Fleshy and meaty with the unique Serrano flavor so popular in Mexican cuisine. About 3X1/2 inch green, maturing to a bright red. |
Hot |
| Serrano Dustbowlseed |
75 days. 3-4 inches long. High yields. Turns from dark green to scarlet red. Unique flavor. Usually eaten fresh and green in sauces, condiments or as a key ingredient in fiery Mexican dishes. |
Hot |
| Shishito |
61 days. Wrinkled sweet pepper with a slight hot edge. Thin walled, usually used when still green. Popular in Japan. |
Hot |
| Sigaretta Dolce |
72 days. Red slim, long, sweet fruits. |
Sweet |
| Sweet Banana |
72 days. 5-1/2 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. |
Sweet |
| Sweet Pickle |
75 days. Very compact plants are crowned by a profusion of upright peppers in colors of red, orange, yellow, and purple, all at the same time. About 2 inches long and chunky. Highly ornamental but very edible and sweet. |
Sweet |
| Tabasco |
80 days. Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. |
Hot |
| Thai Hot |
90 days. Extremely hot. 1 1/2 inch long peppers ripen to red. |
Hot |
| Tolli's Sweet |
75-85 days. Sweet Italian heirloom. Large, dependable yields of 5" long scarlet-red peppers. Great added to tomato sauces. |
Sweet |
| Trinidad Perfume |
80-85 days. No heat. Pendant peppers are 1 to 1 1/2 inches long and mature to orange-yellow. |
Sweet |
| Trinidad Scorpion |
90-120 days. Outrageously hot, these peppers mature to a red color. It is a tall plant that should produce many 2-3 inch peppers. |
Hot |
| Trinidad Scorpion Butch T |
90-120 days. SHU rating of 1.4 million+. Hotter than standard Trinidad Scorpion. |
Hot |
| Trinidad Scorpion Moruga |
90-120 days. SHU rating of over 1.5 million, possibly the hottest pepper in the world. Wrinkled pendant shaped fruit ripens to red. Care should be taken when handling fruit and seeds. |
Hot |
