ANAHEIM

Species: Annuum Origin: Mexico Heat: Mild

Also known as California Chile or Chile Verde, this bushy upright plant can grow upto 2ft and is a prolific bearer of long tapered 2 celled green which mature from green to red (77 days). The pods have a mildly pungency (250 SHU) and a slightly sweet flavour. The pods can be used green or red - hotter when red. Red chiles are sometimes left on the bush until they turning leathery, then dried in the sun to later be ground into powder and sold as Chile Colorado.

GUAJILLO

Species: Annuum Origin: Mexico Heat: Medium

Meaning 'little gourd' Guajillo is one of the hotter, large podded chile's and is extremely common in northern and central Mexico. The thin walled translucent pods are approximately 4in long by 1in wide and are a beautiful russet red in colour. They have an erect habit and are used primarily in salsas and sauces. Medium sized chile to 4-7". Turns black when dried. Has a mild flavor along the lines of the Jalapeno. Seeds detatch from the placenta and rattle around inside the chile when dried. As such, it is occasionally used as a rattle These long peppers measure about 6" by 1 1/2" and have a sweet, medium-hot flavor. The guajillo is frequently used in Mexican cooking. Scoville units: 3,000.

JALAPENO EARLY

Species: Annuum Origin: Mexico Heat: Medium

This is a standard Jalapeno pepper strain with some improvements to yield and a somewhat earlier crop. These bullet shaped peppers are produced in large numbers on a very vigorous 24 to 26 inch plant. The pods are approximately 3 1/2 inches long by 1 1/2 inches wide and begin there life as a very dark forest green colour, before maturing to a brilliant scarlet red in 65 to 75 days. The may be harvested when green or red and are used extensively in Mexican cooking either dried or fresh. 4000 to 6000 scoville units.

NUMEX BIG JIM

Species: Annuum Origin: New Mexico Heat: Mild

The Numex Big Jim is listed in the Guinness Book of World Records as the producer of the largest Chile pods ever grown, with specimans in excess of a foot long (12 inches) not unknown. The variety was developed in the mid 1970's by Dr Nakayama as a result of a bredding program at the New Mexico State University (NMSU), home of the Chile Pepper Institute. Plants grow easily and vigourously and are surprisingly small in comparison to the gigantic pods growing between 24" to 36" high. Up to 30 pods may grow on a single plant which ripen from green to a deep red approximately 80 days after transplanting seedlings. Due to the pod size and mild heat quotient (500 to 2,500 SHU), Big Jim is perfect for making decorative “ristras” as well as the classic (and very tasty) chile relleno dish. To make Chile Relleno's, toast, peel and de-seed ripe chiles. Stuff them with your favorite plain or herbed cheese (cheddar cheeses work well). In a small bowl, beat two eggs with a dash of salt and a tablespoon of flour to make a light batter. Dip each stuffed pepper into the batter before frying in hot olive orvegtable oil in a heavy skillet. Drain on paper towels, sprinkle with a bit of additional cheese, top broil and serve with a fresh salsa. You can also add diced, cooked chicken or beef to the cheese stuffing if you wish or any other combinations you wish to try. Delicious!!.

SERRANO

Species: Annuum Origin: Mexico Heat: Medium

Serrano translated to English means 'from the mountains', after the mountain ridges of Puebla and Hidalgo in Mexico from where it is thought to have orginated. These bullet shaped chiles grow up to 6cm long, are thick fleshed and mature from lime green to red approximately 85 days after transplanting. The pods grow on tall 30in plants which have distinctive fuzzy leaves. The pods can be eaten in their green or red form and in general have medium pungency with the various strains measuring anywhere from 2500 to 23000 scoville units.

TABASCO (PI 586675)

Species: Frutescens Origin: Costa Rica Heat: Hot

Tabasco peppers are the only types of Capsicum frutescens that are well known in North America. These fiery little jewels are the primary ingrediant in tabasco sauce, the famous hot sauce that has been produced in southern Louisiana since 1848 when the peppers were first imported from the State of Tabasco in Mexico. Growers today cannot keep up with demand and tabasco peppers are imported from Columbia and Central America to be mashed in Louisiana. The tabasco plant can grow upto 4-6 feet tall and is just loaded with slender 1.5in upright pods which mature from light green to orange and then to red approximately 75 days after transplanting. Originally from somewhat swampy regions it prefers hot and humid conditions for maximum productivity. 50,000-80,000 SHU.

TEPIN

Species: Annuum Origin: Mexico Heat: Extremely Hot

This variety is more accurately part of the annuum var. glabriusculum species. These little gems are also called chiletepin, bird's eye or bird peppers. The are one of the hottest peppers available, some say they are hotter than habaneros, but at that level, who cares! They grow wild in Mexico and the southern U.S. (including Florida), but are difficult to get to germinate in the home garden. (The seeds germinate readily after passing through a bird's digestive system, though.) These tall elegent plants produce small marble like peppers less than 1cm in diameter and tend to fruit best in second year and should be brought indoors to overwinter. Traditionally, they are harvested by breaking off whole branches and letting the little balls of fire dry before shaking them off and in Mexico tepins are used to season just about everything on the table. ## HIGHLY RECOMMENDED FOR HEAT LOVERS ##

ANAHEIM
GUAJILLO
JALAPENO EARLY
NUMEX BIG JIM
SERRANO
TABASCO (PI 586675)
TEPIN