Organic Peppers Varieties

Sweet Peppers

Ace

  • 50 days, 70 to red ripe, standard bell type
  • works well in cool climes
  • highly productive due to tolerance of bud drop

Banana

  • 75 days, open pollinated
  • high yields on study plants
  • thick flesh for pickling & salads

Big Bertha

  • 70 days, popular extra large bell 7” x 3 1/2“
  • ripen deep green to red, upright plants 25”-30”
  • resists Mosaic virus

California Wonder

  • or the west, 75 days, open pollinated, 28” plants
  • green/black to red, thick walled, mild flavor
  • ‘Yolo Wonder’ a version that resists mosaic & sunscald
  • good for stuffing

Carmen

  • 60 days green, 80 days red ripe
  • best Italian ‘Bull’s Horn’ pepper for frying
  • very productive even in hot summers in south
  • up to 10” x2/1/2” fruit, ripen green to red
  • sweet taste green or ripe for salads & roasting

Chablis

  • 60 days, blocky 4” x 3” blocky fruit
  • fruit ripens from white to orange to red
  • supersweet with thick walls that hold their shape
  • high yields, easy to grow
  • very resistant to mosaic virus & bacterial spot
  • versatile use for salsa, frying, stuffing, roasting & pickling

Cherry

  • ornamental, small shrub-like, good for containers
  • grow as perennial in a pot brought inside in winter
  • small round pods, come in sweet or hot
  • common pickling pepper

Cubanelle

  • 65 days, Italian frying type
  • 4-6” x 2 ½” green, thick-skinned fruits
  • ripen to yellow to red
  • great flavor, very popular

Gourmet

  • 85 days, Swiss orange pepper
  • matures early for good color before frost
  • 3×5” blocky bell type, thick walls
  • produce 6-12 fruits per plant
  • resistant to Mosaic virus
  • sweet flavor, great for stuffing or pasta primavera

Gypsy

  • 60 days, cold tolerant
  • 3 ½ inch fruit, ripens to gold or orange-red , high yields
  • disease resistant

Marconi

  • matures early, good for short seasons, open pollinated
  • large plants produce 3” x 10” fruit, ripens to red/yellow
  • a larger & sweeter version of ‘Bull’s Horn Pepper’ used in Italian cuisine
  • great in salads & for frying

Napolean

  • 70-90 days, Heirloom 1920’s, 24” tall
  • high yields up to frost, 8” thick flesh
  • flavor mild & sweet when green, sweeter when red
  • excellent fro frying or drying

Paprika

  • 70-80 days, high yields of small round peppers
  • ‘Alma’ is a great producing cultivar
  • fresh eating when green has little heat
  • ripe red dried and ground for paprika is nice hot

Pepperoncini

  • 75 days, open pollinated
  • Heirloom, the Italian pickling pepper
  • high yields even in cool summers
  • bushy plants prevent sunscald
  • sweet yellow turns sweeter red
  • also great raw in salads

Pimento

  • many variations, some more lobed than others
  • 72-90 days, heart-shaped small round pepper
  • ripens green to red
  • used for pickling, fresh, or frozen
  • good keepers in the frig

Sweet Chocolate

  • 58 days, 78 days to chocolate ripe
  • tolerant to cool nites, heavy producing
  • medium, tapered bells
  • mild flavor, med thick flesh which is dark red
  • very pretty plan in the landscape or container

Tennesee Cheese

  • 82 days, old heirloom originally from Spain
  • round tomato shaped, thick flesh, delicious
  • use for stuffing, pickled or dried for paprika

Hot Peppers

Aji Dulce

  • 85-90 days, very little heat
  • looks like Habanero, 2” oval fruit
  • tall plant with abundant harvest
  • more essence & flavor than Habanero
  • great to make sweet chili paste

Aneheim

  • 74 days, open pollinated
  • the common “green chile”
  • mild 6-8” fruits, very productive
  • resists Mosaic virus
  • good canned, frozen or dried
  • use fresh in salads

Ancho

  • 76-80 days, many cultivars, mild 400-3000 SU
  • cultivar ‘San Martin’ are large with early maturity
  • may use green or ripe red
  • mild enough in heat to eat whole or stuffed
  • fresh are called poblano, dried are called ancho
  • use fresh for chile rellenos & for making mole sauce
  • use dried for chili powder

Cayenne Long

  • Heirloom introduced into the US before 1827
  • very hot 30,000-50,000 SU, very hot!
  • very thin, long fruits, up to 50 peppers per plant
  • standard cayenne pepper plants are 20 30 in. tall.
  • Fruits are 4 6 in. long and slender, curled and twisted, glossy dark green ripening to crimson red
  • dry & grind for a hot, flavorful seasoning

Cheyenne

  • 65 days green, 85 red, sweet & hot cayenne hybrid
  • pretty 8-9” fruits wrinkled & med thick walls
  • high yields on med sized plants
  • flavor excellent for frying & in salsas

Fish Pepper

  • 55 days, African-American Heirloom from MD
  • beautiful, bushy variegated foliage with 2” long fruits
  • fruits are variegated colors making a very ornamental plant for landscape or containers
  • great heat tolerance for the South
  • very hot, used in shellfish & fish dishes
  • also good to dry

Habanero

  • 85-100 days, slow to germinate
  • high yields, 1 ½-2 ½” fruits
  • many varieties of different colors
  • add kick to stir fries, salsas, Caribbean curries & jerk sauce
  • flavorful, but extremely hot 600,000 SU!
  • not for the faint of heart!

Hungarian Wax

  • 70 days, open pollinated
  • 6-7” fruit, yellow & red when ripe
  • strong plants, upright 16-24”
  • best hot pepper for cool climes
  • med hot. use fresh, canned or pickled

Ixtapa Hybrid

  • 75-80 days, jumbo jalapeno
  • 4” fruits, thick walled
  • excellent disease resistance against bacterial spot & Potato virus Y
  • great yields
  • large size makes them great for stuffing & salsas

Jalapeno

  • 60-70 days, open-pollinated, many cultivars
  • compact plant, good for containers
  • 2500-6000 SU, very hot
  • common pepper in Mexican cuisine in salsa, pickled
  • ripened & smoked for the trendy “chipotle” often found in a spicy “adobo” sauce
  • often stuffed with cheese & roasted for “Hot Poppers”
  • use fresh when green or red, canned, cannot be dried

Lemon Drop

  • 100 days, very hot, citrus flavor, Heirloom from Peru
  • 1 ½ “ long bright yellow fruit, dense plants 2’ tall
  • great container plant
  • very productive
  • popular as a seasoning in Peru

Pasilla Bajio

  • 75-80 days, 100-250 SU with a berry, herbal flavor
  • upright plants, 8-10” slender thin walled fruits
  • dark green ripens to brown, easy to grow
  • resists Mosaic virus
  • mainly used dried for their smoky flavor
  • used in Mexican cuisine for actual chile powder & often in making mole sauce

Piquillo

  • heirloom from Spain, piquant but not hot
  • 3” olive-green fruits ripen to red
  • used in tapas, grilled, roast, sauté or pickle

Red Cayenne

  • 72-75 days, 30,000-50,000 SU, very hot!
  • very thin, long fruits, up to 50 peppers per plant
  • green ripens to bright red
  • For drying into cayenne pepper & for decorative use
  • Also used for pickles & salsas

Serrano

  • 62-85 days, very hot! 5,000-15,000 SU
  • open pollinated & hybrids for early maturing
  • good for Southwest & Mexican cuisine
  • small 2”-3” fruits, depends on variety
  • ripens green to red
  • great for chili sauce, salsa, hot pepper sauce & pickles

Tabasco

  • 80 days, HOT! 30,000-50,000 SU
  • grows best in South & East
  • yellow-green ripens to red
  • grow on tall plants
  • used in famous hot sauce

Thai Hot

  • 90 days, HOT! 35,000-45,000 SU
  • Very pretty plant, good for containers
  • late to produce, bring inside in the north
  • small, upright fruit up to 3”
  • from Thailand, use in Asian cuisine

Trinidad Perfume

  • 80-85 days, habanero type with no heat
  • 1-1/2” golden yellow pendant fruits
  • plants are tall & prolific
  • very flavorful for Caribbean dishes