Database of Chilli Pepper Varieties
7 MOLHOS
Species: Chinense | Origin: Brazil | Heat: Hot
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Light Peach Colored Chinense.
© Allen M Boatman
7 POD (7 POT)
Species: Chinense | Origin: Trinidad | Heat: Nuclear
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This variety is from the Chaguanas area of Trinidad. It has built up an almost myth like quality. In Caribbean regions it is also known as 7 pot as one pod is said to provide enough heat to spice up 7 pots of stew. Pods are habenaro like in there shape but have the characteristic 'pimpling' as found on another fearsome variety - the Naga Morich. Unusually the proportion of Placental tissue is very high - a allusion to why this pepper is so outrageously hot. We now see this pepper in various colours - red, yellow, brown, white and burgundy. No doubt purple will be along soon, followed by Cappuchino, Dusty Pink...
© Julian Livsey
© Julian Livsey
7 POD BARRACKPORE
Species: Chinense | Origin: Trinidad | Heat: Nuclear
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This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
© Chris Phillips
7 POD BRAIN STRAIN
Species: Chinense | Origin: Trinidad | Heat: Nuclear
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This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
© Chris Phillips
7 POD JONAH
Species: Chinense | Origin: Trinidad | Heat: Nuclear
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This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
© Chris Phillips
7 POD PRIMO
Species: Chinense | Origin: Trinidad | Heat: Nuclear
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This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
© Chris Phillips
7 POT RENNIE
Species: Chinense | Origin: Unknown | Heat: Nuclear
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This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
ACEITUNO (PI 281443)
Species: Chinense | Origin: Venezuela | Heat: Hot
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A Habanero type hot pepper named after the region in Venezuela where it is grown. This plant produces good yields of 1 ½" long by 1 ¼" wrinkled bell shaped pods which mature from green to orange in approximately 100 days. United States Department of Agriculture (USDA) registered PI 281443
© Dr R Jarret USDA ARS
AGRONALDO DE ASTI
Species: Chinense | Origin: Guatemala | Heat: Unknown
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Glossy chiles from Guatemala. A miniature chilhuacle but with more heat
© Semillas La Palma
AJI BROWN
Species: Chinense | Origin: Peru | Heat: Mild
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The Aji Brown also known as 'Aji Panca' is the second most common Aji variety in Peru and is grown mainly near the coast. It is sometimes mistaked for a Baccatum but is actually part of the Chinense species.. The plant is white flowering and can grow up to 3ft in a single season. The pods are large measuring 4 to 6 inches long and 1 to 1 1/2 inches across, have medium thick flesh with a berry flavour and smokey overtones. They mature from green to a deep rich brown in approximately 85 days. Its aromatic taste makes it superb raw in salsas or salads. 1,000-1,500 Scoville units
© Cross Country Nurseries
AJI CACHUCHA
Species: Chinense | Origin: Cuba | Heat: Mild
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Aji Cachucha is a small mild, sweet-tasting pepper used in many traditional Cuban dishes. It is also sometimes known (especially in Puerto Rico) as an Aji Dulce. The pods ripen from a light pale green to a yellow/orange. Don't confuse this pepper with the habanero, which looks very similar and is related, as although it has the Habanero flavour,it has none of the heat.
© Allen M Boatman
AJI CHARAPA
Species: Chinense | Origin: Peru | Heat: very hot
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Aji Charapa is wild variety found in the northern region of the Peruvian jungle, close to the city of Iquitos. In this area, the people are called "Charapas", hence its name. The small tepin like spherical pods measure a maximum of 1/4 in diameter and mature from green to a red and/or yellow. This variety is not grown commercially, but mostly in backyards or is harvested from wild plants. The AjÌ Charapa is eaten fresh with foods or used as an ingredient in preparing all types of dishes
AJI CHOMBO
Species: Chinense | Origin: Panama | Heat: Very hot
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A Scotch Bonnet type from Panama which is used extensively in South America and the Caribbean for making hot sauces. These very pungent peppers are very hard to get hold of in the UK, but are a must for anyone who likes to make their own 'authentic' sauce.
© Allen Boatman
AJI DE BOTON (PI 593933)
Species: Chinense | Origin: Ecuador | Heat: Hot
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This 3ft tall plant produces good yields of 1" long by ¾" wide hot peppers which mature from light yellow to orange approximaetly 90 days after transplanting. These peppers are found in farmers markets in Provincia Manabi, Ecuador. United States Department of Agriculture (USDA) number PI 593933
AJI DULCE 1
Species: Chinense | Origin: Venezuela | Heat: Mild
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A good choice for those who like the flavour and aroma of Habanero peppers but find them too hot. Aji Dulce has the same shape, size, color and aroma of Habanero, but is sweet, spicy, and delicious, with only a trace of heat. The fruits are highly aromatic and the flavor is unusual and complex, with overtones of black pepper and coriander, and undertones of other spicy flavours. The pods themselves are approximately 1 to 2 inches long by 1 to 1.25 inches wide, tapered and mature from pale green to orange and then to red.
© Cross Country Nurseries
© Mats & Patricia Pettersson