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Pepper Varieties
| Name |
To
Maturity
|
Notes |
| Anaheim |
77
days
|
medium
hot, 7" long, 2" wide, dark green turning
red, medium thick flesh,
most prefer picking green |
| Bell |
80
days
|
4
1/2" long, 3 1/2" wide, thick walled, green
turning red.
Four lobed, sweet fruit, most prefer picking green |
| Cayenne |
72
days
|
5" long,
1/2" wide, curls and twists |
| Chilano |
75
days
|
Very
hot, 4" long, 1/2" -1" wide. Originated
in Basque country, "Basque Chili" |
| Floral
Gem |
72
days
|
Hot,
3 1/2" long, 1 1/2" wide tapering to a point.
Preferred picking is green turning yellow, will turn red when very
ripe |
| Fresno
Chili |
75
days
|
Very
hot, 3" long, 1 1/2" wide, bright green fruit
upright on branches.
Medium thick tapering at the end |
| Habanero |
95
days
|
The
hottest. 1 1/2" long, 1" wide. Light green
wrinkled fruit |
| Hungarian
Wax |
70
days
|
Medium
to hot, 6"-8" long, 2" wide. Yellow,
waxy skinned fruit. |
Italian
Long
(Cubanella) |
63
days
|
6" long,
2 1/2" wide, light green color, thick walled fruit,
sweet. |
| Jalapeno |
72
days
|
Very
hot, 3" long, 1 1/2" wide, dark, thick walled
fruit, tapers to blunt end.
Prolific producer, picking green is preferred |
| Pimento |
75
days
|
Smooth
hearth-shaped fruit |
| Serrano |
75
days
|
Very
hot, small finger-shaped dark green fruit |
| Sweet
Banana |
72
days
|
5
1/2" long, thin-walled and pointed. Yellow green
turning to bright red.
Preferred picking is yellow to red |
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| Note:
All peppers, yellow or green will turn red eventually |
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