Heirloom. Named for its cherry-like shape, this little pepper is a moderately hot version of the popular sweet cherry. Plants are widely adapted throughout the US. Vigorous and productive. The pretty little golf ball-sized fruits mature from green to red. Add them to salads, or use them in pickling and preserving.
The chocolate-brown, lantern shaped fruit are about 2 inches long, and so ornamental! But don't let the color fool you; these are not candy, but rather flaming-hot fruit that carry a massive 300,000 Scoville units of heat! Hot pepper enthusiasts love the heat and flavor that these chocolate fruit are packed with, but be careful and use in moderation.
Given to SSE by Jimmy Nardello whose mother brought the seeds to the U.S. when she immigrated with her husband Guiseppe from the Basilicata region of Italy in 1887. One of the very best for frying, delicious roasted apple flavor.
Seasoning pepper from Peru ripens to a clear lemon yellow, sometimes with a dark purple blush. The flavor is a very clean, uncomplicated, slightly citrus-y heat. 2-foot plants are covered with the thin-walled, conical fruits which reach 2-3 inches in length, with very few seeds.
This pepper from the markets of Ecuador ripens to a pure lemon yellow in about 80 days, but it is delightfully flavorful when green. The skin is tender and the aroma is spicy, with a hint of pine woods. As hot as any cayenne but with a truly unique flavor. Best used fresh, but it's sensational in sauces too. The fruits are narrow, 3-4" long and distinctively wrinkled.
A lovely drying pepper that comes from Matrafured, Hungary. It has been grown there since the 1800s when it was brought from Leutschau (Slovakia). The medium-hot paprikas have great flavor, are terrific for drying, and make a delicious spicy powder. Very rare!
Sweet, juicy, and thick-fleshed, these 4" long, heart-shaped peppers are not only delicious in salads and salsas but are also great for roasting.
These peppers are often used in sauces. These chilis are sold whole or powdered in Mexico and the United States. The pasilla chile, or chile negro, is the dried form of a variety of Capsicum annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile.
Tiny padron peppers from Galicia are fried and sprinkled with coarse salt. A simple and easy tapas recipe that is popular all over Spain with tourists and locals alike.