" The Grower that Keeps on Growing"
" The Grower that Keeps on Growing"
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| PEPPERS HOT
Amarillo - Medium hot 3-5 pods ripen to orange/yellow and have a smoky, citrus taste Anaheim - A grocery store standard. Very low heat with good flavor. Can be eaten green or red. 7 inches long. 900-2500 s.u. Ancho/Poblano - 90 days - Thick, dark green fruits called Anchos when green. And Poblano when red and dried. Low heat and is used Heavily in Mexican cooking. Aribi Gusano(Catapillar) - Bagalore Topedo - 80 days - Long cayenne type. Plants yield loads of 5-6 in. fruits. Dry easily and can be ground up for pepper flakes or can be left whole to be thrown in chili or stews. Beaver Dam - 80 days - Low heat in large pods. can be stuffed or sliced for sandwiches. Good Flavor. Beni Highlands - Plant is loaded with 2-3 in. yellow pods that carry good heat. Citrus flavored and is good eaten fresh or in sauces. From Brazil. Big Jim - 80 Days - Guinness Book of World Records holder for the largest Chile pepper. Originally from New Mexico. 12" long with a mild heat. 500 to 2500 S.U. (Scoville Units)
Bhut Jolokia (Ghost Pepper) - 90-120 days - 1,001,304 s.u. over twice as hot as habanero and is the current Buiness Book of Record Holder of planets hottest pepper. Very limited quantity Reserve early for serious pepper growers only. Brazilian Starfish - 90 Days - Gorgeous pepper that grows into a starfish shape on a large, branching plant. Ripens from green-orange to bright red-orange. From Brazil, the fruits can be stuffed with crème cheese for party trays or used in hot sauce or salsa.
Black Scorpian Toung - Rare Very hot pepper borne on small plants. Unique shaped fruits are also very ornamental . Prolific.
Cayenne - One of the standards for hot peppers. Long, thin and hot. Easily dried for pepper flakes or to throw in stews or chili. Cherry Bomb - 65 Days - Nice heat, but not too hot. Can be pickled, eaten fresh, or dried.
Chicken Hearts (Hinkle Hatz) - Amish heirloom. Small red or yellow peppers, approximately 1". Good taste for a second before heat sets in. The burning sensation doesn't last as long as a habanero.
Chimayo - Mild 2-3 in. pods that turn to deep red. Highly recommended for drying for making flakes and powders. Cobra - Very heavy producer of slightly curled fruits that are medium hot and about 6 in. long. Crimson - 60 Days - Large, long peppers. Stem end is larger than a hot wax pepper, making it easier to stuff. Great for pickling. Not too hot, and is very tasty.
Cyklon - 80 Days - From Poland, a medium hot, very tasty pepper. One of the favorites.
Czech Black - 65 Days - Good yields of tasty, medium-hot peppers that turn from black to deep red. Not quite as hot as a Jalapeno, but similar in shape and size. Beautiful purple flowers and dark purple leaves.
Elephants Trunk - 80 Days - East Indian variety that produces medium hot peppers that are 1" by 10". Good green or red, and up to 50 peppers per plant. Fish Pepper - Variegated foliage makes this plant stand out. Fruits are 2-3 in. long ripen from cream to red. Fruits are striped until ripe. Good for salsas Georgia Flame - 90 Days - From the Republic of Georgia. Thick, crunchy fruit grow to 2" by 8", and are excellent in salsa. Medium heat. Goat Horn - 85 to 90 Days - Cayenne type. Great fro frying. Handle with care - Very Hot! Goat Weed - Habanero - 100 Days - Orange fruit, and considered the standard for hot peppers. Chicken Hearts or Paper Lanterns are in the same family and better tasting.
Hot Portugal - Hungarian Death - A rare, very hot pepper with good yields and very tasty. Developed in 1975. About as hot as the Thai Chiles. 30,000 S.U. (Scoville Units).
Hungarian Hot Wax - 70 Days - Standard, very popular, banana-shaped pepper. Usually pickled. One of the best.
Inca Lost - 90 Days - Unusual Mexican variety. Hot fruit grow erect and sideways, and about 1" to 1 1/2" long. Ripens from green to red, and easily plucked. Dries to a deep red and good for pepper flakes. Inca Red Drop - Bushy plant produces lots of bright red peppers that are aromatic and fruity tasting. Good for pickling or eating fresh.
Inferno - 60-65 days - 4500 s.u. Large Hungarian wax type that has less heat and ripens earlier. Pods are about 8 in. and are good for pickling or cut up for pepper rings. Jalapeno - 58 to 68 Days - Commonly used in salsas, stuffing, pickling, and eating fresh. Easily grown. Will turn red. 10,000 S.U. (Scoville Units). Kung pao - Large Red Cayenne - Reminds me more of a banana pepper than a cayenne. Not much heat but good flavor. Little Nubian - 80 to 85 Days - Ripens black to red. Highly productive. Nice heat, not overwhelming. Dark green to purple foliage with a purple flower. Makes a great house plant.
Pepperoncini - Not hot, not sweet, but tasty and the standard for pickling. Pineapple - From South America. 3 foot plant has good yields of 2-1/2 hot peppers that ripen to yellow when mature. Very Aromatic.
Purira - 68 to 72 Days - Extremely hot (off the charts), orange-yellow to red fruits. Plant 14 to 18 inches apart.
Purple Ornamental - Medium hot pepper that go from purple to green to red. Foliage is green with purple edging and plant grows about 2 ft. tall. Very pretty and works well as a landscape plant. Rainforest - 90 to 110 Days - Highly recommended. High yield plants of medium size that produce pendulant pods with unique shapes. Ripen form green to coral to red. Very tasty!
Red Savino Habanero - 580,000 s.u. the former record holder for heat. Hotter, heavier and larger than normal Habaneros. Limited Quantities Rooster Spur - 80 to 85 Days - Very rare, and extremely hot. Small, under 2" long. Scarcer than Hen's Teeth. 30,000 S.U. (Scoville Units).
Santa Fe Grande - Smaller but prolific than the similar Hungarian Wax. Slightly hotter. Excellent for canning. Serrano - 75 days - 2 in. x 1/2 in. peppers are a standard in the grocery stores. Good for drying, chili sauce, Pickled, or in vinegars. Pretty hot. Seven pot/pod - Extremely rare from Trinidad. Probably the most sought after pepper around almost impossible to find. I got these from Australia. 1 pod is said to be hot enough to flavor 7 pots of stew. Nuclear heat, handle with care. Limited quantity. Seven pot/pod, yellow - Extremely rare from Trinidad. Extreme heat Don't play with these. Probably the hardest pepper to find. I didn't know it existed and found it by accident . Limited quantity Thai Small Chile - 85 Days - High yields of tiny, pointed red fruit. 1" long. Late season. 80,000 S.U. (Scoville Units).
Trinidad Scorpion - Tunisian Baklouti - From the Barbary coast country of Tunisia. Large, long red pods have a great taste with good heat that mellows with cooking. Good for spicy dishes and canning. Volcano - White Habanero - Rare. Small 1 in. white fruits are just as hot as regular Habaneros but are much more prolific. In a good season can produce over 100 peppers. Grows easily in pots. Yellow Hot - Very hot 2-3 in. pods that have a citrus flavor.
SWEET BELL Bull Nose - Medium sized plant produces lots of medium to large green to red bell peppers. Earlier than most other large bells. Buran - 80 Days - Polish heirloom. Very sweet with high yields. Fruits are 3 lobed and measure 4" by 3" at the shoulders. Sweet green or red. California Wonder - 75 Days - Large, blocky bell pepper. Commonly used for stuffing. Yellow variety. Chocolate - 80 Days - Heavy producer, from 10 to 30 peppers per plant. 6" to 8" peppers turn green to brown. Thick walled, very sweet, and very unique!
Franks - 56 Days - Very productive. Plants are compact with a lot of fruit. Medium-sized, elongated bell shape. Also very sweet.
Jupiter - A good standard 4.5 inch by 4.5 inch blocky pepper that is good for stuffing. a good producer that gets sweeter the redder it gets. King of the North - 65 Days - Early and big sweet bell pepper. Up to 6" by 4", and great for stuffing.
Lady Bell - 71 Days - A very early stuffing-sized pepper. Heavy producer of bell-shaped red, very sweet peppers. Montana Wonder - 77 Days - Small plants that have lots of small to medium-sized peppers that turn red quickly. Napoleon - 70 Days - A very productive large pepper (8" by 4"). Mild as apples and has a good flavor. Green and gets sweeter when red. New Ace - 60 Days - A good variety for the garden. Early, sweet, and a good producer. Fruits will set in almost any condition. Not uniform in shape, but very sweet.
Orange Bell - Blocky 4 inch by 3 inch fruits are very thick fleshed and very sweet. Heavy yields. Perfection (True Heart) - 80 Days. Tall plant produces 3 inch by 2 inch heart shaped fruits. one of the best tasting of the sweet peppers. Many uses in the kitchen.
Purple Beauty - 75 Days. Mild, sweet pepper that hold in the purple stage for a long time before turning red.
Red Belgium - 80 Days. Short, productive plant setting semi-bell fruits with a sweet flavor different than other bells. All purpose pepper that came to me recommended. Revolution - Hybrid. 72 Days - High yields of early, very thick, juicy and delicious pepper. Large fruit are perfect for stuffing. Sunray - Hybrid. 85 Days - Good yields of yellow, medium to large, sweet and fruity bell. Super Heavy Weight Yellow - Hybrid. 77 Days - The largest Bell pepper I have. Weighs up to 9 oz. Very thick walled and very sweet and crunchy. Ripens to a pretty gold color. World Beater (Ruby Giant) - 72 Days - Tall plants producing large, 5 inch by 3 inch, Blocky, non-tapering. Very sweet red fruits. Wisconsin Lake - 84 Days - Smooth, blocky shaped, medium-sized bell peppers that can be eaten green, but sweeter when red. Not prone to sunscald.
SWEET FRYING & SLICING Amish Pimento - One of the sweetest pepper around 2 inch by 4 inch fruits are borne heavily on compact 1-2 foot plant. Ampius Sweet - From France. Extremely rare. Unusual, irregular shaped fruits that are crisp, thin skinned and very sweet. Limited availability.
Carmen - 70 Days - A classic Italian elongated slicing pepper. Early and sweet. Fruit average 2 1/2" by 6" and weigh about 5 oz's.
Corback - 71 days - From Turkey. Extremely heavy yielding plant producing 7 inch long fruit maturing to red. Dulce Mediterraneo (Red) - Super sweet. No heat. 10" fruit with fleshy pods. Similar to Big Jim. Ripens from green to red. Great for stuffing or roasting.
Dulce Mediterraneo (Yellow) - Ripens from green to yellow. Great for slicing, and good for salads or in cooking. Gamba - One of the best peppers for cooking as it keeps getting sweeter as it cooks. Fruits are deep red and flattened. 2 inch by 3 inch and very productive.
Golden Treasure - 80 days - From Italy. 9 inch long, golden yellow fruits that are shaped somewhat like a carrot. Thin walled with thick sweet flesh. Healthy - 70 Days - One of the earliest peppers, good taste, and a good producer. Vigorous plant with high yields. Approximately 2 1/2 ' tall, with wedge-shaped, yellow to orange to red fruits. From Moscow. Italia - 55 Days - 8" long frying peppers, turning green to a dark crimson color. Very sweet and is also good in pasta sauces. These seeds were obtained from a local grower. Recommended. Sweet Banana - 66 Days - Thick-walled fruits that are sweet and mild. Good eaten fresh or cooked. Good on pizzas and subs.
Tollis - 65 Days - Early and big sweet bell pepper. Up to 6" by 4", and great for stuffing.
Wrinkled Old Man - A wrinkly, sweet green pepper that is mostly used in stir-fry or oriental cooking. High yields.
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