"Tomato shaped sweet peppers in red and yellow. Very productive, thick-walled and fine flavored. From seed collected by Jere on his 2012 Italian trip. This variety was first mentioned in the 1915 “Market Bulletin” from the town of Cuneo, Italy. This is the local pepper of Cuneo, where it is still grown on a small scale to this day. We loved snacking on these as they have a most amazing, sweet pepper flavor. Very productive in our Missouri gardens."  Tect and picture from Baker Creek Heirloom Seeds

While not a super hot, this is an ultra rare and unusual habanero type from Brazil that will knock your socks off! The entire plant is dark purple, including the pods, and the white flowers have purple centers. 1½-2” pods stay purple even when ripe and the towering plants often reach 5+ feet. Similar flavor and heat as other habaneros, but with a smooth bullet shape resembling the white habanero.

This gourmet Spanish pepper is traditionally used while still green and immature, fried in a little olive oil with a sprinkling of coarse sea salt for tapas. That means you’re eating these long before anything else is ready in the pepper patch. Starts out mild but gets hotter as they size up and mature from green to bright red, when they can be dried.

Fat, wide, and dark green, the poblano is rich in flavor and mild to medium in heat. Poblanos are one of the most commonly used chiles in Central Mexican cooking, both fresh and dried.  When fully ripe and red it is called an Ancho. Picture from Baker Creek Heirloom Seeds.   More information

"Plant produces heavy yields of 2½" tall by 4" wide flattened sweet bell peppers. Peppers turn from green to crimson red when mature. It has thick walls is crispy and very sweet. Great in salads, sauteed, or stuffed. Also well suited with cheese, as cruditiés, for pizza toppings, as a healthy snack, and for pickling.​"  Text and picture from Reimer Seeds

These bushy plants bear a profusion of very hot 2” yellow fruit with purple highlights that grow upright. They turn orange, then a deep red color and get even hotter as they ripen. Ripe peppers have good flavor and dry easily for grinding into a very hot powder. This beautiful plant is recommended by Chile Doctor.

Sturdy, compact plants are loaded with meaty, purple fruit. These beautiful bells have a tender crisp texture and mild sweet flavor, eventually ripening from purple to a deep purple-red. This pepper lives up to its name

This is possibly the earliest hot cayenne type for northern climates. Compact plants load up early with skinny 4” pods that ripen from green to glossy red. Dries easily for hot chile flakes and powder.

The golden yellow color, ribbed tomato-like shape and tremendous sweet flavor make this Hungarian heirloom one of the best peppers you can grow. Compact plants produce 3-4” round, squat pods with thin skin that hold up well at the end of the season. Positively delicious!  Picture from Baker Creek Heirloom Seeds.

New to us this year, and details are hard to find. In the Habanero family, pods are about the same size and ripen yellow to red. Days to Grow are a guess.

Serranos take a long time to mature around here, but this hybrid is larger and earlier than most. About the same heat as a jalapeno with great serrano flavor for your salsa. Use green or ripen to red, 3” x ¾”. A reliable producer every year.

Quite a bit different from the green/red serranos, this 3” pod had broader shoulders, tapers to a blunt point, and much milder. A real beauty in garden, it starts out dark purple and ripens to dark red. Great flavor for using fresh in salsa or general use.

A sweet Ohio heirloom shaped like a squat tomato with very thick, juicy flesh. 3-4” wide and earlier than other pimento types, this versatile pod can be eaten raw, roasted, stuffed or packed in jars to enjoy all winter long. Green to red.

This is the Japanese equivalent to Pimiento de Padron, but with less heat. 3-4” wrinkled pods with thin flesh cook quickly and are excellent for tempura and stir-fries. Usually used while green, will ripen to bright red.

An essential condiment for authentic Chicago-style hot dogs, these medium-hot peppers are 2” long and produced heavily on bushy plants. Best pickled while still green, will ripen to red and can be easily dried for a medium powder.

"One of the hottest, most pungent chili peppers in our trials, this 1988 All-America Selections Winner features a highly ornamental, semicompact, 24" plant bearing 2-1/2" elongated fruits with plenty of hot chili flavor. Bred for increased yields, ripens from green to orange to red. Ideal for patio and container gardens - bring plants indoors during severe winters for continuous yields all winter long."

"Elongated, deep green, serrano-type fruit ripen to red at maturity, reaching 1/2 inch wide and nearly 4 inches long to their blunt tip. Especially robust plants yield lots of peppers, with an extra spicy kick."  Text and picture from Territorial Seed Company.

This old-time favorite will not disappoint. Mild and sweet, these 6” x 1.5” yellow/green, banana-shaped peppers ripen early to orange and then red. Use at any stage. Early and productive growth habit means a reliable harvest.

"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 fruit that are perfect for use in stir fries or whenever a frying pepper is needed.​"  Text and picture from Tomato Growers Supply.

An elongated chocolate bell type with great flavor and beautiful dark red flesh. Need I say more? Pods start green and ripen to chocolate brown with dark red interior. A real winner!

"This amazing little pepper comes to us from an Amish grower of Indiana. The seed was passed down to her from her grandmother, whom she fondly remembers growing these peppers in the 1950s in Lancaster, Pennsylvania. The very productive plants produce the cutest little mini bell-shaped peppers, only 1-2 inches across! She uses these to make wonderful stuffed and pickled peppers!"  Text and picture from Baker Creek Heirloom Seeds

When I ordered Elephant's Ear seeds from Bonny Hop Seeds she offered to send me a few seeds of two other large sweet red bells that she really like.  Very limited supply this year.

A sweet orange pepper that produces well on a compact plant. Slightly curved pods are 4-5” x 1” and ripen from green to a lovely orange color. Crunchy, mild flesh is perfect for snacking, salads, stir-fries, etc.

Chiltepin is the “mother of all chiles”; the oldest variety from which all other chiles originated. It can be found growing wild from Peru to Arizona (and Texas). Also known as “bird chile”, the domesticated version is called pequin. Most chiltepins grow 4-6+’ tall and need well over 100 days to ripen, but this wild chiltepin from Texas is compact and ripens much earlier. Tiny 1/3” pods ripen green to orange-red with great flavor and are very hot. Can be used at any stage, dries easily when red ripe.

"Capsicum frutescens. Plant produces heavy yields of 2" long by ¼" wide hot peppers. Peppers turn from green to purple-tinted when mature. Plant has green stems, green leaves, and white flowers."  Text and picture from Reimer Seeds.

This vigofrous plant produces loads of red Thai peppers.  Frankly, we could not tell the difference between this one and Thai Super.  Both plants yielded an abundance of peppers that were great fresh and easy to dry.

Yet another heirloom variety that’s very popular in Thailand. It’s extra-hot and has a unique citrusy flavor that goes especially well with seafood. This bushy plant looks great when the 2.5” upright, wrinkled, skinny peppers ripen to a golden orange color. Good for containers and easy to dry. When fully ripe, the plant was a striking orange blaze!

My favorite hybrid Thai, these plants grow vigorously and are very productive. Classic Thai pepper flavor and serious heat are what you get from these 2-3” skinny peppers. Use them fresh at any stage and dry easily when red ripe.

"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 1000, these cherry peppers pack a pleasant heat that can be enjoyed as pickled peppers or as appetizers stuffed with cheese." Tomato Growers Supply

A unique habanero type that ripens from green to brilliant yellow and has no heat. Wonderfully fruity flavor and aroma, also adds great color to salads, salsa, stir-fries, pepper jelly, even vodka. Highly recommended by Chile Doctor!

Several Scorpion strains are vying for the world’s hottest pepper title, but here is the original with the deadly scorpion “tail”. This pod is visually intimidating and even hotter than it looks. Pure capsaicin droplets can be seen oozing from the placental walls when grown under ideal conditions. Blocky, bumpy, wrinkled, gnarly looking pods ripen green to red. (Note: growing conditions will affect shape and heat level, so not all pods will have the “tail”.) Picture from Hazzard's Seeds.

This is a rare version to the regular Trinidad Scorpion.  Pods ripen from green to bright yellow and are thicker and longer than regular TS, with a fruity taste and large production potential.   Picture from Pucker Butt.

There are several Scorpion strains.  This is a hybrid and trademarked version from The Redwood City Seed Company.  Their catalog claims the plant can reach five feet tall, and warns that gloves and a fume mask are essential when handeling the pods.  This pod is visually intimidating and even hotter than it looks.   Blocky, bumpy, wrinkled, gnarly looking pods ripen green to red.  (Note: growing conditions will affect shape and heat level, so not all pods will have the “tail”.)

A visually stunning pepper from Vietnam, these large, bushy plants produce loads of upright, cone-shaped 1½” hot peppers. Pods start out purple then turn cream, then golden orange, and finally bright red. Purple stems with top foliage turning purple as the plant matures. Peppers are tasty and easy to dry when fully ripened to red. Absolutely gorgeous!

"Improved strain of California Wonder, larger and more mosaic resistant, 4-4.5 x 3.75-4 in. diameter, thick flesh, 3-4 lobes, dark green to red, pendant, compact spreading 24-28 in. plant, dense foliage protects against sunscald. Thick skinned holds up well for baking or stuffing. Sweet, delicious and eaten raw in salads."  Text and picture from Sustainable Seed Company

Yum Yum red (and yellow) produce delightful small sweet fruit that you often see featured in stores.  Wonderful for salads, snacks or on relish trays.  Fruit is slightly smaller than Lunchbox.

This is the orange version (also available in red color) of the mini sweet peppers you find at the grocery store. Very tasty 2½-3” x 1” pods turn from green to gold and orange. Productive and extra early to ripen. Fruit is a bit smaller than Lunchbox.

Here is an open-pollinated New Mexico variety developed by a farmer at Zia Pueblo. This 6” pepper has great flavor for roasting while green and gets even better when red ripe. Delicious flavor with very mild heat. Good for drying.


Pepper Plant List