Hot Pepper Varieties
(Capsicum annuum )
Hot peppers in the Capsicum annuum species produce edible fruit with thick walls that can be eaten green and immature or later when the color changes to red, yellow, purple, or brown and the pepper is ripe.
Hot pepper 8 cm long and 4 cm wide with thick walls. Normally eaten green but will turn red. 3,500-5,000 SHUs.
Large, long, red chili pepper from New Mexico. Good fresh or roasted whole. Traditionally dried and made into ristras. 5,000-7,000 SHUs. Fruit is 15 cm long. 75-85 days to maturity.
An open-pollinated hot pepper that is normally used green. 85 days to maturity. The club shaped fruit is around 5cm in length and 1.5cm in diameter with medium to thin walls and good for pickling and salsa. Scoville rating of 23,000 SHUs.
A medium spicy, elongated but stocky red pepper from Biber, Turkey. Short plants are suited for containers or small spaces. Moderate disease tolerance. Edible fruit adds flavor and heat to dishes and it can be made into dried flakes.
Capsicum baccatum. An Andean pepper used in traditional Peruvian cusine. Hot (30,000-50,000 Scoville units) but fruity orange fruit. 10cm long fruit with thick walls. 95 Days to maturity. Fruit adds heat and flavor to dishes. Used fresh or dried.