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.


© Mark McMullan

© Virtual Pepper
 

BLACK HUNGARIAN

Species: Annuum Origin: Hungary Heat: Medium

A rare & colourful hungarian heirloom. These tall sturdy plants (30in) have green foliage with purple veins and produce beautiful purple flowers. The pods are about the same size as a Jalapeno and ripen from black to red in approximately 70-70 days. The pods are mildly hot and have a delicious flavour.


© Ready to Grow

© Semillas La Palma
 

CAYENNE

Species: Annuum Origin: French Guyana Heat: Unknown

Pre-Columbian in origin and named after the Cayenne River in French Guyana, it owes it spread around the world to Portugal whose traders acrried it around the world in the 15th & 16th centuries. The long thin red fruits (in most cases) are probably what most non chileheads think all Chile Peppers look like. There are now a multitude of varieties available with differing fruit lengths, thicknesses and heat levels. Most grows 4 to 6 inches long, are thin fleshed and can be eaten green or red. They attain maximum heat however if they are left to ripen on the bush. Can be used in hot sauces or powdered to make cayenne pepper. 30000-50000 Scoville Units.


© Mike McDermott
 

HUNGARIAN HOT WAX

Species: Annuum Origin: Hungary Heat: Medium

The mid-hot Hungarian wax pepper is so named because it was developed in Hungary and it has a waxy color that resembles bees' wax. Strains that are totally mild are usually called banana peppers. The peppers are orange red when ripe, but most people pick them while still yellow, before they ripen. The peppers have thin walls and usually are used fresh in salads, but they also are pickled. This is a popular garden pepper and a reliable producer in cooler climates.


© Mark McMullan

© Jakob Axelsson
 

JALAPENO

Species: Annuum Origin: Mexico Heat: Medium

The Jalapeño is one of the best known peppers and is widely used in the catering industry given its excellent flavour. It is named after the city of Xalapa in Mexico, interestingly where they are no longer grown although they are still extensively grown throughout other regions in Mexico. In Mexico, Jalapenos are called Cuaresmenos. The standard Jalapeno produces 3" thick walled fruits which ripen from green to red. They are usually eaten in the green stage, fresh or pickled, but when allowed to ripen, jalapeños are amazingly sweet. Used extensively in Mexico on nachos, the rest of the world on Pizza's and the US in pepper eating contests! 2500-10000 Scoville units.


© Julian Livsey

© Mark McMullan
 

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.


© Mats & Patricia Pettersson

© Mats & Patricia Pettersson
 

JALAPENO GRANDE

Species: Annuum Origin: USA Heat: Medium

This is a hybridised Jalapeno variety from PETO which features large 4in x 1.5in fruit which mature from dark green to red approximately 75-80 days after transplanting. The plant is very vigorous and produces well, even under stressful growing conditions. Approximately 4000 to 6000 scoville heat units (SHU)


© Mark McMullan
 

JALAPENO PURPLE

Species: Annuum Origin: Mexico Heat: Medium

The Purple Jalapeno is a beautiful, ornamental version of the standard Jalapeno pepper. The plants are very productive with a single plant producing upto 50 pods which begin as a brilliant emerald green, then mature to a stunning dark purple and finally to a fabulous scarlet red! As the plants often have chiles on them of varying ages, all three colors are often seen on a single plant which produces a most wonderful and most beautiful color effect! Though Purple Jalapenos may be beautiful, don't let their brilliant colours fool you as this variety rates at a respecatable 6000 scoville heat units which is twice as hot as a standard Jalapeno.


© 2005 Tomato Growers Supply Company

© Julian Livsey
 

JALAPENO TAM VERA CRUZ F1

Species: Annuum Origin: USA Heat: Mild

The TAM Jalapeno Chile is a development of Texas A&M University in Texas and was developed with the goal of producing an Jalapeno Chile with a much milder taste. With that goal, they succeeded as the fruits are only 1000 to 3500 on the scoville heat scale. These 2ft plants produce an abundance of dark green, 3 inch long chiles that are every bit identical to a standard Jalapeno and mature from green to red inapproximately 70-80 days. Called Chipotle when smoked.


© Cross Country Nurseries
 

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!!.


© SimplySeed.co.uk
 

 

 

ANAHEIM
BLACK HUNGARIAN
CAYENNE
JALAPENO GRANDE
HUNGARIAN HOT WAX
JALAPENO
JALAPENO EARLY
JALAPENO PURPLE
NUMEX BIG JIM
SERRANO
TABASCO (PI 586675)
JALAPENO TAM VERA CRUZ F1