2016 Pepper catalog

Transcription

2016 Pepper catalog

MICHIGAN HEIRLOOMS
Karen Golden, Owner ¨ 248-343-1976 (cell) ¨ www.MichiganHeirlooms.com
2016 HEIRLOOM PEPPER CATALOG
(Complete descriptions, including historical data)
MI State Inspected * Organically Grown * Guaranteed Pest & Disease Free
What is an Heirloom Plant?
Some people define “heirloom” by age, such as saying that any plant that originated before 1951 (after which hybridization
became popular) is an heirloom. However, the most widely accepted definition of what constitutes an heirloom is that it is open‐
pollinated and was grown in an earlier era. Some heirlooms are hundreds of years old, and others originated around the turn of
the 20th century.
What does Open‐Pollinated mean?
Open pollinated plants are simply varieties that are capable of producing seeds that will produce seedlings just like the parent
plant. However some plants will naturally be cross pollinated with other plants, so even if it is OP, the seeds resulting from a cross
pollination could yield a different plant (you may end up with something very interesting!). NOTE: DO NOT plant sweet peppers
next to hotter varieties. They won’t be sweet for long! Keep a minimum of 10ft between them, more if you can.
Measuring Chili Heat
The Scoville scale is a measure of the 'hotness' of a chilly pepper or anything derived from chili peppers, i.e. hot sauce.
The Scoville rating or 'hotness' of fresh chilies is obviously dependent upon the variety of pepper but even within one particular
variety the hotness can vary greatly, this is particularly so of the Habaneros where a 10 fold variation is not uncommon.
Factors influencing the heat of a fresh pepper include growing temperature, hours of sunlight, moisture, soil chemistry, and the
type and amount of fertilizer used. The heat of dried peppers is equally dependent upon all of these factors as it was growing plus
the conditions under which it was dried.
List of Scoville ratings
SCOVILLE RATING
EXAMPLES
15,000,000–16,000,000
Pure capsaicin
8,600,000–9,100,000
Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–2,000,000
Law Enforcement Grade pepper spray, FN 303 irritant ammunition
855,000–1,463,700
Naga Jolokia (a.k.a. Ghost pepper), Naga Viper pepper, Infinity Chilli, Bhut Jolokia chili pepper, Trinidad Scorpion
Butch T pepper
350,000–580,000
1000–2,500
Red Savina Habanero
Habanero chili, Scotch Bonnet pepper, Datil pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot
pepper, Peruvian White Habanero
Thai Pepper/Indian Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin pepper, Byadgi chile, Bird's eye chili, Piri
piri (African bird's eye)
Cayenne Pepper, Ají pepper, Tabasco pepper, some Chipotle peppers, Cumari pepper (Capsicum Chinese), Guntur
chili
Serrano Pepper, Peter pepper, Aleppo Pepper
Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper),
some Chipotle peppers, Espelette pepper, Tabasco sauce
Anaheim pepper, Poblano Pepper, Rocotillo Pepper. Peppadew
100–900
Pimento, Pepperoncini, Banana pepper
0
No significant heat, Bell pepper, Cubanelle, Aji dulce
100,000–350,000
50,000–100,000
30,000–50,000
10,000–23,000
3,500–8,000
2016 Michigan Heirloom - PEPPER CATALOG
~1~
AGRITURISMO THOLOS
C. annuum
Medium
FRUIT COLOR: Green > Red
ORIGIN: Abruzzi, Italy
SCOVILLE HU: 10,000 ???
On January 9th, 2015, Russ Acteo posted the below history at
Doc and Katie's Facebook page detailing the history, uses and
how I came to be offering this amazing pepper...
SPECIES:
HEAT LEVEL:
"The shorter version of the longer story is that my father's family
is from the Abruzzi region of Italy. During the summer of 2014,
my father and I returned to this region to explore the country
side, discover a few more unique bits of family history and ...
well bond.
During the two weeks we were there, at just about every place
we stopped to eat, we had this toasted hot pepper oil. It is used
like salt or pepper and sprinkled on just about everything. When
I asked about how to make it, recipes were varied but seeds for
the peppers were not to be found.
Then as we stayed at one particular inn, they pointed out the
dried peppers hanging in a string across the hutch. Needless to
say, a few peppers and their seeds landed in my pocket. I grew
them out this past summer and sent a few to Karen Golden of Michigan Heirlooms who also
grew them out.
Peppers are long and slender and hot. Not super-hot, but hot.
My plants were about 3 feet tall, though I imagine they would
be taller if grown in warmer climates as well as more
productive. Fruit set early, turns red when ripe and when hung
to dry, dry to a beautiful burgundy red. When dried, they
should be sliced/ cut thin and put in oil. Bring the oil up to
temp and when you see and smell the peppers are toasting,
remove from the heat. Spoon to taste over eggs, pasta etc.
When my father was with us for the holidays, I served pasta
and the pepper oil to him and after he told me that it was
exactly like his father had made and that these peppers were
perfect. These would also be great smoked, dried and ground
into a spicy smoked paprika. This really is a great pepper. I
have released a few seeds for this and plants may be
available this spring through Michigan Heirlooms by Variations
Horticultural Services."
ALMA PAPRIKA
C. annuum
Mild
FRUIT COLOR: Cream > Red
ORIGIN: Hungary
SCOVILLE HU: 500 - 10,000
SPECIES:
HEAT LEVEL:
Two-inch, blocky fruits start out creamy white, turning to orange
before finally turning shiny tomato red. Pimento-type peppers are
thick-fleshed, juicy and crunchy with an intense sweet flavor
which makes them great for roasting or stuffing. Fruits can be
variable in pungency - the same plant can produce an array of
very sweet and mild peppers as well as fairly robust and spicy
peppers.
Best used to make preserved peppers (if you have that many left over!), but also eaten fresh
from the garden. Harvest red for drying purposes and best flavor. A superior choice for freezing
for later use in chili or stews.
~2~
ASHE COUNTY PIMENTO
C. annuum
Sweet
ORIGIN: North Carolina, USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
This open-pollinated Sheepnose-type was discovered and
revived by seed-saver and permaculturist, Rob Danford, in the
Smoky Mountains of Ashe County, North Carolina.
At maturity, it yields an incredibly sweet, bright-red, super thickfleshed pimento pepper measuring about 3 - 4" in diameter by
1½ inches tall. These peppers tolerate cool evenings and
morning dew better than most and are drought- tolerant, to boot,
making these a great candidate for growing in a pot on your deck!
Great raw, as well as for cooking, roasting, and canning - holding a good texture and flavor.
Their squat shape is ideal for stuffing.
BEAVER DAM
C. annuum
Mild
FRUIT COLOR: Light Green >
Red
SPECIES:
HEAT LEVEL:
Hungary > USA
SCOVILLE HU: 0 - 800
ORIGIN:
Hungarian heirloom brought to Beaver Dam, Wisconsin in 1912
by the Joe Hussli family. Excellent fresh, cooked, roasted or
drying (Paprika). An absolute favorite of mine.
The pepper’s first fruits mature 80 days after transplanting, at
which point they ripen from lime-green to red. Crunchy fruits are
mildly spicy, with sweet overtones. Great for making fresh
batches of tangy salsas. My preferred use for these peppers is to dry
them, and grind them into paprika, which I use every morning on my
eggs!
BIG RED BELL
C. annuum
Sweet
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Blocky, thick-walled, sweet bells average 3 inches tall by 3
inches wide. Fruits turn from green to red and are edible in all
stages. Contrary to its name, this is a standard sized bell pepper.
Plants grow 32-48 inches in height with a slightly spreading
habit.
Resistant to mosaic virus.
BULGARIAN RATUND
C. annuum
Mild
ORIGIN: Bulgaria
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Classified as a Sheepnose pimento, fruits are squat (3" dia. x 2"
high), pleated and incredibly thick-walled. They begin light green
in color and mature to a deep red when fully ripened. They are
edible in all stages of coloration, sweetening considerably when
fully mature. These sweet peppers are productive growing on
plants that reach about 2 foot in height and mature well in cooler
Northern states.
At half the size of a standard bell pepper, these under-appreciated and under-used little
beauties are perfect for the pepper loving smaller household! Ask yourself, when was the last
time that you ate a whole bell pepper in one meal? How many times have you stuck the other
half in the fridge only to come back and find a slimy mess? Trust me - give a Sheepnose
Pimento a try!
~3~
BULL NOSE BELL
C. annuum
Sweet
ORIGIN: India
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Large, deep-ridged almost square fruits are very early and
prolific. Bell shaped pepper ripen from green into bright scarlet
getting sweeter over time. Fruits are crisp and of excellent flavor.
Ribs can be quite pungent but the flesh is sweet.
Originally from India (1759), Amelia Simmons refers to these in
her 1796 “American Cookery”. Grown at Monticello by Thomas
Jefferson - it is still grown their today. Fearing Burr listed it in the
1863 edition of Field and Garden Vegetables of America,
describing them as the "best and most wholesome of all pickled
peppers", not only because of their mildness, but also for their
thick, fleshy, and tender rind.
These crunchy peppers are fun to eat raw and the walls are thick enough to hold a hearty dip.
CALIFORNIA WONDER
C. annuum
Sweet
SPECIES:
HEAT LEVEL:
ORIGIN:
The standard bell pepper for many decades, California
Wonder was introduced in 1928 and is still the largest openpollinated, heirloom bell pepper that you can grow.
USA
SCOVILLE HU:
0
The plant produces well and does well in both cool and warm
weather. It consistently produces large yields of blocky, fourlobed thick-walled fruit that are mild and sweet, tender and
flavorful.
Resistant to Tobacco Mosaic Virus, the plant is medium tall, 24 28", with good foliage cover which provides good scald protection for the fruits.
Perfect for all cooking uses from salads, to stir-fries, grilling, stuffing and using in stews and
casseroles.
CAYENNE, LARGE THICK
C. annuum
Medium
ORIGIN: USA
SCOVILLE HU: 10,000 - 30,000
SPECIES:
HEAT LEVEL:
These attractive plants are covered with, 7 inches long by 1-1/4
inch diameter fruits which are wrinkled, tapered and curved.
Medium-thick sized walled, they ripen from a lustrous dark green
to a brilliant scarlet.
Very pungent, even when small. This variety is said to be
particularly high in vitamins C and A.
A favorite for using dried, pickled or in sauces. Cayenne peppers are used fresh in hot sauces,
dried or ground for cayenne pepper or pepper flakes or threaded onto a string as an attractive
'Rista' craft decoration.
~4~
CHERVENA CHUSHKA
This Bulgarian heirloom is traditionally used for roasting, yet is
also delicious eaten fresh. Very sweet with a tiny hint of spice.
Robust plants produce tapered fruits measuring 2" wide by 6"
long. Fruits ripen from green to brown to vivid red. They can be
eaten at any stage of coloration.
C. annuum
HEAT LEVEL: Mild
ORIGIN: Bulgaria
SPECIES:
SCOVILLE HU:
0 - 500
Translation of name means 'red pepper'. Traditional Bulgarian
name is “Kapija”.
C. annuum
Mild
FRUIT COLOR: Green > Yellow
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
CORNO di TORO GIALLO (Yellow Bull's
Horn)
This traditional Italian heirloom produces large 6 to 10 inches
long curved "Bull's Horn" shaped fruits. When fully ripe the fruits
mature to a deep orange-yellow color. They can be harvested
while still green or can be left on the plant to ripen to maturity.
They have a sweet, crisp, full-bodied flavor that makes them
popular among chefs and homemakers. A traditional favorite of
Italy and are so popular that they have spawned an almost
fanatical following. Often served fried in Italy, they are also used
in salads or stuffed, grilled with olive oil or in pizza and pasta
dishes. Uses for this pepper are seemingly endless.
The name of this Italian heirloom translates as ‘Horn of the Bull’
CORONA
C. annuum
HEAT LEVEL: Sweet
FRUIT COLOR: Green > Orange
ORIGIN: Dutch commercial - OP
SCOVILLE HU: 0
SPECIES:
Fruits are very flavorful and very sweet. 3-1/2 inch fruits are 3- to
4-lobed but very meaty with many weighing up to half of a pound.
Fruits mature to a beautiful pumpkin orange color, but are edible
in all stages. They will be sweetest when fully mature.
Good foliage cover of fruits. Fruit separates easily from plant for
trouble-free harvest. Mosaic resistant. This is a created variety
from Holland, which has been de-hybridized
CUBANELLE
C. annuum
Mild
Red
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Thin-walled, 6-inch long, tapered fruits have are very flavorful.
They are most often picked when they are light yellowish-green in
color, but can also be left to mature to orange-red.
This is an excellent choice for folks that prefer 'no heat' salsa.
They are perfect roasting or frying peppers.
~5~
DATIL
C. chinense
Extremely hot
ORIGIN: St. Augustine, FL USA
SCOVILLE HU: 100,000 –
300,000
SPECIES:
HEAT LEVEL:
This variety has been grown for about 300 years in St. Augustine
Florida. Its name in Spanish means "edible date". Two different
stories exist about the arrival of the Datil in St. Augustine. Some
say that people brought the pepper from Minorca, a
Mediterranean island off the coast of Spain, in the 18th century.
Others say a jelly maker from Chile brought it to Florida around
1880. Either way, the Datil is so popular in St. Augustine and its
local cuisine, that they hold an annual Datil Pepper Festival each
October.
The tapered pods are two inches long measuring 3/4 inch at the
shoulders. Fruits mature from green to yellow-orange. While not
actually a habanero, but a close relative in the Capsicum
chinense species, it is similar in heat and aroma to the
habanero, except that the Datil is fruitier and much sweeter.
DONKEY EARS
C. annuum
Sweet
ORIGIN: Bulgaria
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Very sweet horn-shaped red fruit up to 8 inches long; 3 inch
diameter at top, flesh about .25" thick. Large plants need staking
as they will be heavily fruit laden. My seed was collected by
seed-saver and SSE member from a farmer in his hometown of
Butan, Bulgaria.
These have become my personal favorite and will have a place in
my garden for many years to come.
DROP OF GOLD (Goccia d'oro)
C. annuum
HEAT LEVEL: Mild
Red
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
This early maturing Italian variety produces loads of 6" long by 2"
wide, tapered, pale green sweet peppers maturing to red. Fruits
are very sweet and can be used at any stage of maturity although the fairly thin flesh gets sweeter as they ripen. One of
the most popular sweet peppers in the Italy. An excellent frying
pepper; a wonderful addition to salads and very delicious in stir fries. Relatively early.
EMERALD GIANT
C. annuum
Sweet
ORIGIN: USA - Minnesota
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Large plants produce large amounts of huge blocky, thick walled,
bells that are super delicious. I had several fruits last year that I
could barely wrap both of my hands around! Keeping the fruits
picked will increase overall yields.
This one definitely needs to be staked, as plants will be heavily
fruit laden.
Roasted, stuffed and baked, or eaten fresh in salads, Emerald Giant's large, thick fleshed
peppers have more vitamin C than an orange!
(GRIN - PI 617085: Donated in 1963)
~6~
FISH
C. annuum
Mild - Medium
ORIGIN: Africa
SCOVILLE HU: 5,000 - 30,000
SPECIES:
HEAT LEVEL:
Beautiful green and white variegated foliage on 18-24" plants.
Pendant fruits 2-3" long, ripen from green with cream stripes (not
all fruits are variegated) to orange and finally to red.
An heirloom variety dating from between 1800 and early 1900
was very popular in African American communities in the area
between Baltimore and Philadelphia. The grandfather of William
Weaver Woys acquired seeds in 1940 by Horace Pippin, a black
painter popular in West Chester, Pennsylvania. Mr. Woys shared
the seeds through Seed Savers Exchange in 1995.
GHOST PEPPER, CHOCOLATE
C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Light green >
Brown
ORIGIN: North eastern India
SSCOVILLE HU: 850,000 1,001,300
SPECIES:
The Chocolate Bhut Jolokia is a natural (color) variant of the
Bhut Jolokia and up until 2011 this was the hottest pepper in the
world! It became available to the public in 2008 through Frontal
Agritech in Assam, India.
It has the same heat level of a Bhut Jolokia (aka Naga Jolokia)
but is noticeably sweeter with fruity overtones.
Fruits exhibit a wide range of characteristics in fruit size, color, pod shape, and rough and
smooth skin. Plants offered are from the peppers in the photo above. The Bhut Jolokia loves
heat and humidity, but with a little extra care and love it will grow well in a cooler climate,
especially if grown in a pot.
GOLDEN MEDAL
C. annuum
HEAT LEVEL: Sweet
FRUIT COLOR: Green > Yellow >
Orange > Red
ORIGIN: Bulgaria
SCOVILLE HU: 0
SPECIES:
This variety should receive a gold medal as it is simply amazing!
Elongated fruits begin a light lime green ripening through to
golden yellow, orange and finally red. They are edible in all
stages, but I assume were bred to be used primarily in the
golden - yellow stage. Fruits are horn shaped, thick walled and
average between 4 - 8 inches in length.
The history of this pepper is very intriguing to me. I requested
this variety from the USDA Seed Bank (GRIN - GRIF 1552) in
2013. I grew them out this past season. Further research
uncovered that this is an old commercial variety from Bulgaria
and deemed worthy of applying a Plant Protection Patent on the
variety sometime between 1962 and 1995, with the potential of it having received a second
PPP after the first one expired. Whether one or two, they PPP is now expired.
~7~
GOLDEN TREASURE
C. annuum
Mild
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
This Italian heirloom variety is excellent for frying, roasting, and
fresh eating. Nine-inch long fruits ripen from green to shiny
yellow. Sweet, medium-thick flesh and tender skin.
Plants are compact, fairly early and very productive.
GUAJILLO (Mirasol)
C. annuum
Medium
FRUIT COLOR: Green > Red >
Brown
ORIGIN: Mexico
SCOVILLE HU: 2,500 - 8,000
SPECIES:
HEAT LEVEL:
This pepper in its dry state is called the Mirasol chili. Second
only to Poblano, Guajillo is one of the most popular peppers in
Mexico.
Guajillo, Poblano and Pasilla together are referred to as the Holy
Trinity of chiles and are considered the best to create the Mole
sauce. They have very thick skin and a slight spiciness.
Commonly used dried after which fruits are seeded, soaked, pulverized to a thin paste, then
cooked with salt and several other ingredients to produce a thick, red, flavorful sauce most often
used for tamales. (Pronounced "wha-hee-oh")
HABANERO, CARIBBEAN RED
C. chinense
HEAT LEVEL: FIRE
ORIGIN: Yucatan, Mexico
SCOVILLE HU: 200,000 - 450,000
SPECIES:
Originating from the Yucatan Peninsula in Mexico, this pepper
variety can potentially be twice as hot as a standard (orange)
Habanero chile.
Typical citrusy-smoky flavor of the habaneros with twice the
heat, these fireballs are a perfect addition to a pot of soup or
chili, and they make killer hot sauce.
Grows nicely in northern climates, either in summer gardens or
in large pots. The chiles mature from green to bright red, and
grow to about 1 ½” in length and 1” in width.
HABANERO, Orange
C. chinense
HEAT LEVEL: FIRE
ORIGIN: Yucatan, Mexico
SCOVILLE HU: 200,000 - 300,000
SPECIES::
Considered by many to be the "true habanero” as it is the one
commonly found in grocery stores and markets. Originating in the
Yucatan Peninsula of Mexico, they are now grown in pots and
gardens all over the world.
The fruits mature to bright orange and grow to 1 ½ inch length.
They are used in many dishes and restaurants across the
country, especially for hot sauces and salsas, and on everything
from buffalo wings to pizza to spicy cheese and even chocolate.
Habaneros are easily preserved, by drying, freezing, jarring, or
by many other methods, for that delicious heat year round.
~8~
HABANERO, PEACH
C. chinense
FIRE
FRUIT COLOR: Green > Peach
ORIGIN: Caribbean Islands (?)
SCOVILLE HU: 100,000 - 250,000
SPECIES:
HEAT LEVEL:
These high-producing, compact plants - reaching only 16 - 18
inches tall - are great for growing on the patio and then taking
inside to over-winter.
Peppers begin clear light green turning into absolutely beautiful
peach-colored pods when mature. They are longer than most
Habanero's, extremely ornamental with a nice fruity flavor. They
have less heat then their sisters, but are still very hot.
HINKELHATZ HOT
C. annuum
HEAT LEVEL: Hot
ORIGIN: Germany > PA, USA
SCOVILLE HU: 30,000
SPECIES:
A prolific producer of small fruits, ¾" wide by 1-2" long, tapering
to a blunt point, ripen from green to glossy red. The pods are
covered with tiny bumps and wrinkles. The plant is bush-like,
small and compact, measuring 1 1/2 to 2 feet tall. Cold tolerant,
lending itself to a longer season than the average hot pepper,
with resistance to pests and disease.
Cultivated by the Pennsylvania Dutch (*Dutch is actually a
corruption of Deutsch, i.e. German, not as in from the
Netherlands) since the 1880s. The name translates as "chicken heart".
Its flavor is described as “stocky” and it is considered to be quite hot. Traditionally used for
pickling and making pepper vinegar.
C. annuum
HEAT LEVEL: Medium
FRUIT COLOR: Pale Yellow >
Orange > Red
ORIGIN: Hungary
SCOVILLE HU: 2,500 - 8,000
SPECIES:
HUNGARIAN HOT WAX
Light yellow fruits have thin walls and are 4"-6" in length, tapering
to a rounded point. The peppers are orange red when ripe, but
most people pick them while still yellow, before they ripen.
Semi-hot fruits are widely used in Hungarian cuisine. Frequently
pickled. Also commonly dried, ground and presented as Paprika.
This is a popular garden pepper and a reliable producer in cooler
climates.
JALAPEÑO
C. annuum
Medium
ORIGIN: Mexico
SCOVILLE HU: 2,500 - 10,000
SPECIES:
HEAT LEVEL:
The Jalapeño is one of the best known peppers in the world. It is
named after the city of Xalapa in Mexico. The standard Jalapeño
produces 3" thick walled fruits which ripen from green to red.
They are usually eaten in the green stage, fresh or pickled, but
when allowed to ripen, Jalapeños are amazingly sweet.
~9~
JALAPEÑO, Maxi-Jala
C. annuum
Medium
ORIGIN: South Africa
SCOVILLE HU: 2,500 - 10,000
SPECIES:
Originally a hybrid developed by United Genetics, this now openpollinated pepper is the same basic Jalapeño you've come to
love but on steroids! Fruits can reach a whopping 5 inches long!
HEAT LEVEL:
I was truly impressed with plant. Vigorous, healthy and very
productive.
The perfect choice for Poppers, grilling, stuffing, pickling, salads,
pureeing, salsas and roasting.
JALAPEÑO, PURPLE
C. annuum
Medium
FRUIT COLOR: Purple
ORIGIN: Mexico
SCOVILLE HU: 5,000 - 7,000
SPECIES:
Plants are very productive with a single plant producing up to 50
pods which begin as a brilliant emerald green, then mature to a
stunning dark purple and finally to a fabulous scarlet red.
HEAT LEVEL:
As the plants often have chiles on them of varying ages, all three
colors are often seen on a single plant which produces a most
wonderful and most beautiful color effect!
Note: Fruits turn green when cooked.
(PHOTO COURTESY OF JOHN HECK)
.
C. annuum
Medium
FRUIT COLOR: Cream > Orange
> Red
ORIGIN: USA
SCOVILLE HU: 1,000 - 5,000
SPECIES:
HEAT LEVEL:
JALORO
Developed by the Texas Agriculture Extension Service in 1992,
this open pollinated Jalapeño begins yellow, maturing to orange
and finally turning red, if left on the plant long enough.
While they can be used at any stage of coloration, they are most
frequently used yellow.
Very compact plants, with high yields. The size of the fruit is
similar to the standard Jalapeño, but not as blocky. Heat and
taste are also similar, but Jaloro has a slight fruity finish.
Excellent disease resistance.
~ 10 ~
JIMMY NARDELLO
C. annuum
Sweet
ORIGIN: Italy > USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Productive plants are loaded with glossy red 10" long peppers.
This long, thin-skinned frying pepper dries easily and has such a
rich flavor that this variety has been placed in "The Ark of Taste"
by the Slow Food organization. Ripens a deep red, is very
prolific, and does well in most areas. One of the very best for
frying, having a delicious roasted apple flavor.
This fine Italian pepper was grown each year by Giuseppe and
Angella Nardello, at their garden in the village of Ruoti, in the
Basilicata region of Italy. In 1887 they set sail with their one-yearold daughter Anna for a new life in the USA. When they reached
these shores, they settled and gardened in Naugatuck,
Connecticut, and grew this same pepper that was named for their
fourth son Jimmy. Jimmy Nardello shared seeds with SSE, giving
all members and their friends and family the opportunity to preserve this family heirloom.
KING OF THE NORTH
C. annuum
Sweet
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
One of the best red bell peppers for northern gardeners where
the seasons are cool and short. Fruits are up to 6" long and
about 4" across with thick walls and a sweet mild flavor,
particularly after it ripens. Fruits begin green and mature to red.
They are edible at all stages. Excellent for eating fresh or
stuffing.
LARGE SWEET ANTIGUA
C. annuum
Sweet
ORIGIN: Antigua, Guatemala
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Originating from Antigua, Guatemala, seed from this sweet
pepper was first collected from a roadside produce market in the
namesake historic mountain town.
Flavor is very similar to a bell pepper but the sweetness in its red
form is what has made this pepper a rising star for home
gardeners. The pods are quite large and the plant itself is very
tall so staking or supports may be necessary.
LEUTSCHAUER PAPRIKA
C. annuum
Mild
ORIGIN: Slovakia > Hungary
SPECIES:
HEAT LEVEL:
Originally from Leutschau, Slovakia, it was taken to Matrafured,
Hungary in the late 1800's where it continues to be grown
prolifically today. It is a very uncommon variety to find in the
United States.
Compact plants produce fruits that are spicy, mildly hot, and very
flavorful. The fruits start out green and turn to a deep, glossy red when mature. Fruits are 2-3
inches long and 1 1/4 inches wide. This variety is perfect for making your own dried paprika, the
fruits having a wonderful, deep flavor. Plants grow very prolifically over a long period of time and
are often covered in peppers in various stages of ripeness.
~ 11 ~
MANGANJI
C. annuum longum
Sweet
ORIGIN: Kyoto, Japan
SPECIES:
HEAT LEVEL:
A long thin pepper that is a regional specialty from an area near
Kyoto, Japan. It is an intentional cross between Fushimi and
California Wonder bell pepper made some 80 years ago.
Plants are 24 inches tall and quite prolific. Fruity, rich, fantastic
sweet flavor - especially good grilled when either green or fully
mature red. Some lightly warm ones can appear. Seed from
sweet plants.
I received these seeds from a fellow Seed Savers Exchange
member in Spain. He got his seed from a fellow who had visited
Kyoto, and brought seeds back with him.
I LOVED this pepper! It eats just like a stick of candy, with very few seeds.
MARCONI GOLDEN
C. annuum
Sweet
FRUIT COLOR: Green > Golden
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
These are the traditional Italian sweet peppers. They turn from
green to a rich deep yellow. Peppers grow to about a foot long by
3" wide, on very productive compact plants.
In addition to being extremely flavorful when fresh, these peppers
are particularly good fried or roasted, something done quite
frequently in Italy.
MARCONI PURPLE
C. annuum
HEAT LEVEL: Sweet
FRUIT COLOR: Green > Purple
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
These deliciously sweet Italian peppers turn from green to a rich
shade of purple when they ripen, adding a beautiful new color
choice to the range of Marconi peppers.
Expect plentiful harvests of these peppers, which become about
6-inches long with a tapered shape ending in a blunt tip.
Traditionally used for frying, Marconi’s are also wonderful when eaten fresh. 6-8in fruit. Matures
from green to purple/black.
MARCONI RED
C. annuum
Sweet
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
A delightful Italian heirloom sweet pepper. Elongated fruits taper
from blocky shoulders to variable blunt or pointed ends, growing
to 7 -8 inches long. They often fruit later than regular bell
peppers but taste better. Medium thick flesh and a mild, sweet
and juicy flavor. This variety ripens from dark green to a rich
scarlet red.
Once they come into production, plants are vigorous and quite productive, requiring little
attention. Staking is suggested as the fruits do get heavy! Resistant to Potato Virus Y and
Tobacco Mosaic virus.
Great for fresh use and one of the best frying peppers you will find.
~ 12 ~
MINI-SWEET BELL, ORANGE
C. annuum
Sweet
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Juicy, sweet, crunchy miniature orange bells are produced in
profusion on rather compact plants. Perfect for eating fresh in the
garden, slicing into salads, grilling or salsa. They burst with flavor
and nutrition - high in vitamin C and a great source of fiber.
Perfect for snacks for children, small households and stuffing
whole!
MINI-SWEET BELL, RED
C. annuum
Sweet
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Juicy, sweet, crunchy miniature red bells are produced in
whole!
MINI-SWEET BELL, YELLOW
C. annuum
Sweet
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Juicy, sweet, crunchy miniature yellow bells are produced in
whole!
NAGA JOLOKIA (PC-1)
C. chinense
FIRE
ORIGIN: Assam, India
SCOVILLE HU: 100,000
SPECIES:
HEAT LEVEL:
This striking and very useful hot chili is from Assam - an area in
India close to the famous city of Tezpur. Naga being an area
and Jolokia meaning pepper or chili.
Excellent fruity undertones. Great for adding hot flavor to any
dish or for flaking, I'd recommend people try them at least once.
NEAPOLITAN PAPACCELLA
C. annuum
Sweet
ORIGIN: Naples, Italy
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
The Neapolitan papaccella has small and flattened fruits which
are very sweet and fleshy. It is the sweetness that characterizes
this heirloom pepper; the flavor is very strong and fresh. The
papaccella is wider than it is long, averaging between 2 - 4
inches wide and half as tall.
The Neapolitan papaccella can be eaten fresh, grilled, pan-fried
or baked, stuffed with tuna, salty anchovies, olives,
breadcrumbs, raisins, pine nut, piennolo tomatoes and capers.
The papaccella pickled preserved is the main ingredient of
“rinforzo’s salad”, a typical course of the Neapolitan gastronomy
during the Christmas festivities.
~ 13 ~
NU MEX BIG JIM
C. annuum
Mild to Medium
ORIGIN: New Mexico, USA
SPECIES:
HEAT LEVEL:
The Nu Mex Big Jim is listed in the Guinness Book of World
Records as the producer of the largest Chile pods ever grown,
with specimens in excess of a foot long not unknown.
The variety was developed in the mid 1970's by Dr. Nakayama
as a result of a breeding program at the New Mexico State
University (NMSU), home of the Chile Pepper Institute. Plants grow easily and vigorously and
are surprisingly small in comparison to the gigantic pods growing between 24" to 36" high. Up to
30 pods may grow on a single plant. Fruits ripen from green to a deep red.
ORANGE GIANT
C. annuum
Sweet
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Extra-large fruits start green and mature to orange. Blocky, thick
walled, 5 x 8" bells, are super delicious. They are edible at all
stages of ripening. Fruits will be much larger if kept well picked
(thinned) and are well grown. Consistent moisture and a soil that
is high in organic matter will produce the best fruits.
OZARK GIANT
C. annuum
Sweet
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
What a pepper! This variety produces large, long bell peppers
that have delicious, thick flesh, starting out green and turn bright
red. Edible in all stages of maturity, they are most often eaten
when green.
Productive plants and great flavor will make this old Ozark variety
a favorite. The flesh is tender and leans to sweet. Fruits can get
to 8+ inches long with good girth. The blossom end may get a
little folded/wrinkled, especially if the plants are short of water.
The plants get to about 32" tall, and because of the volume of
fruit each plant produces sturdy stakes are a must!
PASILLA BAIJO (Chilaca)
C. annuum
Mild to Medium
FRUIT COLOR: Green > Dark
Brown
ORIGIN: Mexico
SCOVILLE HU: 1000 - 4,000
SPECIES:
HEAT LEVEL:
Dating back to early 1900, this pepper is actually called Chilaca
when it is fresh. The name Pasilla actually refers to the chile in
its dried form. Pasilla means "raisin" in Spanish, a reference to
the color of a fully ripe fruit which matures into a wrinkled dark
chocolate brown.
The fresh, thin walled, narrow Chilaca can measure up to 9
inches long and often have a twisted shape, which is seldom
apparent after drying. It turns from dark green to dark brown as it
matures and ripens. The flavor is complex - resembling dried
fruit, licorice, dark chocolate with dash of smoke, thrown in.
The dried fruit (Pasillas) are the basis for the preparation of
many Mexican sauces calls "mole" including the "mole negro" and "mole Poblano".
~ 14 ~
PEPPERONCINI, GREEK
C. annuum
Mild
ORIGIN: Europe; Greece
SPECIES:
HEAT LEVEL:
The popular Greek variety is a bit sweeter and commonly found
in pizzerias tossed in salads for a crunchy, salty taste.
Usually picked at 2 to 3 inches long, when they are still light
green in color. The wrinkled peppers taper to a blunt, lobed end
and are very popular for pickling. Fruits are mild and sweet with
a slight heat to them, and are commonly jarred for use in Greek
salads and salad bars.
Plants are compact, fairly early and very productive.
If you love a dash of spicy and love pickled things, you’re going
to absolutely adore pickling your own pepperoncini! They've got that slightly sweet heat tang
that brings many foods to life. They are also very tasty raw and cooked into foods, but really the
pickled pepperoncini is where this chili shines the most.
PEPPERONCINI, ITALIAN
C. annuum
Mild
SPECIES:
HEAT LEVEL:
Pepperoncini hail from Europe originally, specifically Italy and
Greece have deep ties to this chili. This Italian variety is grown in
the Tuscany region of Italy. Bushy and vigorous plants yield
copious quantities of slender, wrinkled and often curved 5-inch
fruits which begin green maturing to red when they become even
sweeter.
The rich taste is like a sun-dried tomato with just a tiny hint of warmth. Pepperoncini is wonderful
for eating fresh, chopped in salads, served with dips or breads, or pickled. This is an Italian
staple for antipasto, and they add flavor to all sorts of popular foods, from pizza and salads to
sandwiches of all types.
PETIT MARSEILLAIS
C. annuum
HEAT LEVEL: Sweet - Mild
SPECIES:
A French Heirloom that is very sweet with a mild heat level (I
consider this a sweet pepper).
Blocky, 2 - 3 lobed fruits average 3 -5" long and 1.5" in diameter.
Thin walled fruits ripen to a deep orange-yellow color. They are
great for a mild sauce, roasting, salads or stuffing. Plants are
prolific and grow to just over 2 feet in height.
PETER PEPPER, Alfrey's Strain
C. annuum
HEAT LEVEL: Medium
ORIGIN: USA - Knoxville, TN
SCOVILLE HU: 10,000 - 23,000
SPECIES:
An heirloom from the 1800's, this variety was saved, perfected
and reintroduced by Mr. H.W. Alfrey, owner of Alfrey Seeds,
spent years perfecting his strain of Peter Pepper. He only
collected seed from the most realistic fruits, creating plants that
produced more uniform, more realistic fruits. He continued this
project, until his death in 2000.
Fruits are 4 to 6 inches in length, anatomically "correct", being
slightly wrinkled. For most consistency, the key is not to
overwater them. Pods start out green, maturing to a nice bright
red. They can be used at stage. Plants grow 24 to 30 inches tall
with excellent production.
A great conversation piece in the garden or in the kitchen due to its distinctively phallic shape.
They make excellent chili powder and are great for salsas!
~ 15 ~
POBLANO
C. annuum
Mild to Medium
ORIGIN: Mexico
SCOVILLE HU: 600 - 1,500 (+)
SPECIES:
HEAT LEVEL:
Poblanos are arguably one of the most under-rated peppers in
the chile family. They do not get nearly the attention of
the Jalapeño or Cayenne pepper, but Poblanos are packed with
flavor. They have that great pepper taste but are much milder so
are perfect for adding just a touch of zing to spaghetti sauces,
sandwiches, steaks and hundreds of other dishes. One other
quality of this pepper is that they are very easy to grow, and even
easier to harvest.
The extremely productive plants are multi-stemmed and reach 30
to 36 inches in height, with 30 or more peppers per plant. The
pod itself is about 4 to 6 inches long and about 2 to 3inches wide
with a slight taper and blunt end. The Poblano is dark green in
color but eventually ripens to a red so dark as to be nearly black. They can be used either green
or red.
Poblanos have a mild pungency, ranging from 600 to 1,500 Scoville units. Their delicate heat
gives a gentle kick to salsa, dips and stuffing mixes or they can be sautéed. The peppers are
usually roasted and peeled before use. They have very thick walls, which make them great for
stuffing.
Originating in the State of Puebla, Mexico. The peppers are known as Poblano when fresh
and Ancho when dried. When dried this pepper becomes a broad, flat, heart-shaped pod, it is
often ground into a powder used for flavoring recipes. Ancho means "wide" in Spanish.
(NOTE: While Poblanos tend to be mild, occasionally and unpredictably they can have
significant heat. Indeed, different peppers from the same plant have been reported to vary
substantially in heat intensity.)
PIMENTO L
C. annuum
HEAT LEVEL: Sweet
ORIGIN: Unknown
SPECIES:
Perfectly petite, heart-shaped fruits are incredibly sweet and juicy
perfect for munching on just like an apple. Although they can be
eaten while green they get even sweeter once they fully mature.
Fruits grow 3 - 4 inches long and 2 – 3 inches wide and have
very thick walls.
The plants are strong and upright with large green foliage for
good cover and grow 26 inches tall. Resistant to Tobacco Mosaic Virus. Pimiento or pimentão is
Portuguese for ‘bell pepper’. They are occasionally called ‘chili cherries’ or ‘dwarf sweet
peppers’. They can be baked with a tiny spoonful of stuffing. They are peeled before canning but
eaten fresh can be simply sliced into a salad.
C. annuum
HEAT LEVEL: Sweet
ORIGIN: Hungary
SCOVILLE HU: 0
SPECIES:
PUMPKIN PEPPER
(Paradicsom Alaku Sarga Szentes)
A spectacular pepper from Hungary. Round fruits to 3 inches in
diameter, are flat and deeply ribbed. This pepper has sweet,
incredibly thick walls that stay crisp. The compact, productive
plants are loaded with bright yellow-orange fruits. Pumpkinshaped fruit also known as the Pumpkin pepper. Plants can grow
to a height of 36 inches.
Used in salads, fresh salsas, roasted, fried and stuffed. This very uncommon variety was
collected at a farmers’ market in Matrafured, Hungary, but developed at Szentes, Hungary.
~ 16 ~
PURPLE BEAUTY
C. annuum
Sweet
FRUIT COLOR: Purple
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
A dark purple bell pepper, that is nearly black. Typically 4 inches
long by 4 inches wide. Makes a beautiful addition of fresh
salads, salsas, etc. Taste is similar to any standard bell pepper.
Add some color to your life!
QUADRATO d'ASTI GIALLO (YELLOW)
C. annuum
Sweet
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Classic large square yellow pepper from Piemonte, Italy. Big fruit,
excellent production, sweet taste. Roast on the grill, remove skin
& slice. Nice color combination when cooked together with Red
Asti.
Translates to "Square Yellow Asti Pepper".
RED KNIGHT
C. annuum
Sweet
ORIGIN: USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
This is the de-hybridized, stable, open-pollinated bell pepper
variety Red Knight X3R.
Big, heavy, blocky peppers measure 4-1/2 inches long and wide,
and mature from green to red.
This variety has protection against three races of bacterial leaf
spot and two pepper viruses, and features a more compact plant habit than similar varieties. A
great pepper that I highly recommend!
RED RUFFLED PIMIENTO
SPECIES:
C. annuum var.
annuum
Sweet
Green > Red
ORIGIN: USA
SCOVILLE HU: 0
HEAT LEVEL:
FRUIT COLOR:
This pimento type pepper is also known as the "tomato pepper".
Dating back to at least 1865, there are few named varieties of
tomato peppers that are documented heirlooms, even though
this pod type was one of the most common in early American
kitchen gardens.
Thick, juicy walled fruits are globe-shaped, slightly flattened with
scalloped edges and grow 3 to 4" in size. Taste is very smooth and very sweet. One of the best
fresh eating peppers available. The ultimate pepper for cooking, roasting and stuffing.
This variety was introduced by Seeds of Change.
~ 17 ~
SERRANO
C. annuum
Medium
ORIGIN: Mexico
SCOVILLE HU: 10,000 - 25,000
SPECIES:
HEAT LEVEL:
Bullet-shaped chiles average 2” long x 1/2" wide, are thick
fleshed with very small seed cavities and mature from lime green
to red. The pods grow on tall 30 inch plants which have
distinctive fuzzy leaves. The pods can be eaten in their green or
red form and in general have medium pungency with the various
strains measuring anywhere from 2500 to 23000 Scoville units.
Plants are very, very productive. It is not uncommon for a plant
to hold up to fifty pepper pods. Perfect for salsas, sauces,
relishes, garnishes, and more. They are unusually good when
roasted. Chefs tend to use Serrano over Jalapenos due to their
consistent (albeit higher) heat levels.
"Serrano" translated to English means 'from the mountains', after the mountain ridges of Puebla
and Hidalgo in Mexico from where they are thought to have originated.
SIGARETTA de BERGAMO
C. annuum
HEAT LEVEL: Sweet
ORIGIN: Northern Italy
SCOVILLE HU: 0
SPECIES:
I LOVED THIS PEPPER! I could kick myself for not getting a photo
when the peppers had fully matured to RED. Uggghhh!
As you can see, fruits are very long and often curled at the tip.
Thin walled fruits can grow up to 12" or even longer. Early
maturing and very prolific. Compact plants. These peppers are
sweet, but some have just a wee bit of spiciness, although I
didn't encounter any and I ate a ton of them this past summer
(2015). Called the "Cigarette Pepper", this variety hails from
Bergamo, Italy.
Nearly seedless, except for near the stem, these make perfect snacks in the garden or in the
kitchen. Sliced lengthwise, grill or stir fry them if you haven't eaten them all fresh.
STRAWBERRY
C. annuum
HEAT LEVEL: Sweet
ORIGIN: Dutch
SCOVILLE HU: 0
SPECIES:
This beauty came to me via a friend in the Netherlands. Reliably
bountiful, this robust bell has a delicious, sweet flavor and crisp,
crunchy texture. The 3-4 lobed fruit have moderately thick, juicy
walls and turn from a glossy green to a bright red at maturity.
They flourished and survived the hail storm of 2014. Beefy bells,
on 24 inch plants, that definitely needs to be staked.
~ 18 ~
SUNSATION
C. annuum
Sweet
ORIGIN: USA
SPECIES:
HEAT LEVEL:
Plant matures sooner than most yellow sweet peppers and has
thicker, juicier walls than most, as well. Considered by many to
be the best tasting yellow on the market, sturdy vines yield 4
1/2 -inch, blocky, four-lobed fruits, ideal for stuffing—even when
fully ripened to bright yellow.
Resistant to three types of bacterial leaf spot and to most
common viral pepper diseases
SUPER SHEPHERD
C. annuum
Sweet
ORIGIN: Italy
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Conically-shaped, these Italian Sweets are 6-12" long and super
productive! Early yields of high quality, defect-free fruits.
Huge, super sweet, red peppers - very much like standard sweet
red bell peppers in taste, thickness and color, but somewhat
juicier, and because of their size are very easy to work with. For example: 1 Shepherd Pepper =
2 standard-sized red bell peppers.
This Italian sweet pepper is one of our most productive and versatile varieties. Thick, juicy flesh
good fresh, fried or pickled. Heavy foliage cover protects from sunscald.
SWEET BANANA
C. annuum
HEAT LEVEL: Mild
FRUIT COLOR: Light Green
ORIGIN: USA
SPECIES:
This medium sized plant produces excellent yields of tapered,
thin-walled fruits which grow up to 6" long by 1 to 1 1/2" wide
banana shaped fruits (hence the name) which mature from
greenish yellow to red, and are pleasantly mild.
Very colorful and attractive as they ripen from light green to
yellow to orange and finally to red. Very easy to grow and a
flavorsome variety and a good choice for new chile growers.
Great fresh, pickled or cooked; perfect for pizza and subs.
SWEET CAYENNE
C. annuum
Mild
ORIGIN: USA
SPECIES:
HEAT LEVEL:
Amazingly long, sweet, cayenne shaped peppers grow to 1 foot
long and turn crimson red when ripe. Productive plants bear
loads of these crinkly, thin-walled, wrinkly fruits which begin light
yellow-green, turning orange and then finally ripening to a glossy
crimson red!
Excellent in stir-fries or dried for either seasoning or decoration or
whenever a frying pepper is needed.
~ 19 ~
SWEET CHOCOLATE
C. annuum
Sweet
FRUIT COLOR: Green > Brown
ORIGIN: USA - U of NH
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Fruits are medium-sized and slightly tapered. They ripen from
green to chocolate on the outside and brick red inside. Peppers
do not lose their color when cooked!
Great for northern gardeners.
An early bell pepper bred by Elwyn Meader and introduced by
the U of NH Agricultural Experiment Station in 1965.
SWEET YELLOW LONG
C. annuum
HEAT LEVEL: Sweet
FRUIT COLOR: Pale Yellow >
Red
ORIGIN: USA - California
SCOVILLE HU: 0
SPECIES:
Paprika-type, long (6 inches) tapered, mature from yellow to
shiny red. Medium thick flesh is sweet; peppers are uniform
ripening with loads of peppers in various stages on the plant at
one time. Plants are erect, yet compact and produce early.
Great for fresh eating, salads, pickling and roasting.
Seed source: GRIN - PI 592807 Donated to the USDA in 1961 by the Ferry-Morse Seed
Company, California, US.
SZECHWAN
C. annuum
HEAT LEVEL: Hot
ORIGIN: China
SCOVILLE HU: 30,000 - 50,000
SPECIES:
Four inches long by 1/2 inches wide fruits are used extensively in
Oriental cuisine. These long thin walled slender pods mature
from green to red.
Plants are 24 to 30 inches tall and very productive. This variety
was developed by the Asian Vegetable & Development Center,
Taiwan.
TEQUILA SUNRISE
C. annuum
Mild
ORIGIN: Unknown
SPECIES:
HEAT LEVEL:
Carrot shaped 4-5" long peppers are borne on sturdy 12-16in
plants which do not require staking. Fruits ripen from deep green
to golden-orange. The flesh is thin, crunchy and has a sweet
slightly sharp flavor when ripe. Delicious as a frying pepper, or
eaten fresh.
~ 20 ~
TOLLIE’S SWEET
SPECIES:
C. annuum
HEAT LEVEL: Sweet
FRUIT COLOR:
ORIGIN:
Green > Red
Italy
SCOVILLE HU:
0
An heirloom, from Italy named after Phil Tolli. This sweet pepper
produces large dependable yields of 4-5 inch tapered fruits
which start out green and ripen to deep red.
Plants are very easy to grow, ideal for a beginner. All-around
favorite for fresh eating, frying, and canning recipes. Great
added to tomato sauces.
TRINIDAD PERFUME
C. chinense
HEAT LEVEL: Mild
FRUIT COLOR: Light Green to
Orange
ORIGIN: Trinidad
SPECIES:
While related to the scorching Habanero, this beauty has almost
no heat. Flesh flavor is slightly sweet, however to experience the
best traits they must be cooked - the heating process releases
the oils which contain all the hidden flavors and aromas. A
culinary delight!
Plants are very productive, producing light yellow lantern shaped
pods that can get over an inch in diameter. Best used in fresh cooking, such as grilled or
roasted, they can also be dried for a mild seasoning.
WENK'S YELLOW HOTS
C. annuum
HEAT LEVEL: Medium
Yellow > Orange > Red
ORIGIN: New Mexico, USA
SCOVILLE HU: 10,000 – 30,000
SPECIES:
Three-inch long wax peppers with thick walls, ripens from yellow
to bright orange then red. Grown by the late Erris Wenk, one of
the last large truck farmers in Albuquerque's South Valley.
In terms of spice, this variety produces medium to hot peppers
with a full flavor of citrus. Because these waxy yellow fruits are
very fleshy, they are often used for pickling.
~ 21 ~
WISCONSIN LAKES
C. annuum
Sweet
ORIGIN: Wisconsin, USA
SCOVILLE HU: 0
SPECIES:
HEAT LEVEL:
Developed in the 1960's at the University of Wisconsin, in
Madison, WI by Professor O.B. Combs, specifically for northern
gardeners.
Reliable yields of thick-walled, 4-6 oz. fruits that ripen from green
to red. Very sweet and delicious.
ZAVORY
C. chinensis
Mild
ORIGIN: Wisconsin, USA
SPECIES:
HEAT LEVEL:
Plant produces tons and tons of 2 ¼" long by 1 ¾" wide peppers
that turn from green to shiny cardinal red when mature on
branching 30" plants. This petite pepper has loads of flavor with
just a smidgeon of heat - just enough to put a slight tingle on the
tip of your tongue.
Great in salsa, soups, and salads. Also great stuffed with cheese
and baked.
~ 22 ~

2016 Pepper catalog

Transcription

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