Alma Paprika (Hungarian) - pudgy shaped pepper that starts
yellow and ripens red. Often dried and ground into the common
Paprika spice. 1/5 chilis
Pimiento de Padron - Spanish pepper that is picked early in the
green stage, sauted and served as tapas. 1/5 chilis
Wenk's Yellow Hot - old classic version of the Hungarian Hot
Wax, this pepper is super early and a has good flavor. 2/5 chilis
Golden Greek Pepperoncini - Classic pepper that you find
pickled sitting next to your burgers. 1/5 chilis
Beaver Dam - Large blocky pepper with decent heat that is used
in salsas, frying, or whatever you need it for. Versitile and
reliable. 2/5 chilis
Hinkelhatz - a.k.a. 'chickenheart'. This is a wonderful pepper,
thin-walled and quite spicy. This Amish heirloom is great pickled
and in salsas. 3/5 chilis.
Black Hungarian - Deep purple fruit that appears black, it's just
like it's regular yellow cousin. Fairly warm and great pickled.
Ripens red. 2/5 chilis
Fish - Old African-American heirloom popular in the fish houses
of Baltimore and Philadelphia. Peppers start out green with white
stripes before ripeing full orange red. Variegated leaves make
plant ornamental, but the peppers are fabulous addition to fish
and many other dishes that need some spice. 2/5 chilis
India Jwala - One of the most popular chili peppers in India.
Cayenne-like, but with thinner skins. Good heat - 3/5 chilis
Maule's Red Hot - Heirloom from the southwest, these large
thick cayenne peppers are abundant. 2/5 chilis.
Spicy Mustard Habanero - Outstanding habanero pepper in
taste and beauty. Large fruits are abundant and ripen to a burnt
sienna. 4/5 chilis
Jamaican Hot Chocolate - A smaller plant, it still bushels out
the peppers. The fruit ripens a deep chocolate-brown with
smokey-fruity taste. 4/5 chilis
Bhut Jolokia - The pepper that drove the scoville unit race.
Amazingly hot when compared to the normal habaneros above, it
is a favored spice in India and the surrounding countries. 5/5
Trinidad Moruga Scorpion - I have plants for both red and
yellow versions, but the red variety is spicier. Over 2 million
Scoville units, according to Guinness. Use with caution! Even
though this pepper is off the charts in spice, it retains a great
smokey fruity flavor that is wonderful in salsas. It just requires
big batches of it to tame down the heat - but it's well worth the
trouble. 5/5 chilis.
Carolina Reaper - The latest in a long line of super-hot peppers.
Similar to the scorpion peppers, but spicier. 5/5 chilis.
Purple Jalapeno - similar to the early variety except fruit starts
out purple before ripening red. Leaves often has purple veins to
it as well. 2/5 chilis
Early Jalapeno - Standard variety that is the most popular
pepper in America. 2/5 chilis
Serrano Tempiqueno - A slightly larger version of the standard
bullet-shaped pepper. Just as hot, this will be a big producer.
Aji Amarillo - 4-6" pepper starts out lime green before turning
yellow then light brown. Quite spicy with a citrus twist. 3/5 chilis
Aji Lemon - 4" wrinkled fruit starts green before ripening
yellow. Tremendous amounts of fruit on tall 3' plants. 3/5 chilis
Manzano - Unusual plant, with 'hairy' pale green leaves. Fruit
resembles a small apple with outstanding flavor. I have plants
that ripen orange, red, and yellow. They require a long season,
sometimes longer than habaneros, but the reward is worth the
wait. 3/5 chilis
Magnifico - This poblano variety is absolutely delectible. When
ripe red, flesh is apple-sweet and terrific dried. 1/5 chilis
Holy Mole - Long 6-9" fruits start deep green and ripen to
chocolate. Sweet smokey flavor, they are popularly made into
'mole' sauce. 1/5 chilis
Thai Orange - A prolific variety that pumps out the firey
peppers. 3/5 chilis
Goat's Weed - Somewhat unusual, with 'hairy' leaves and direct
upright habit, the peppers start off purple before ripening red.
Tabasco - One of the most popular peppers in the US, as it
forms the base of the ubiquitous cajun hot sauce.. 3/5 chilis
Sandia - NuMex variety, this is reliable producer for the green
chili stew lovers. Ripens red, but mostly used in green stage. 2/5
Inferno - Long tapered 8-12" peppers start yellow before ripening
red. Hotter than most banana peppers, it's thick walls are great
The 'chilis' at the end of the description indicates spice level. 1/5 chilis is not very spicy. 5/5
chilis is a 5 alarm fire!