Vissza a Fűszer-Kert oldalra - Fényképek paprikáimról - arbix@axelero.hu - My English pages

Special thanks to my friend Mats Pettersson, to Harald Zoschke for the photos and to Dave DeWitt for the information.

Fejlesztés alatt levő oldal! Utoljára módosítva 2004.05.18-án.

A paprikáról szóló mesét, hogy hogyan és mikor került Európába, és hogy az ennyire magyar fűszerként számontartott paprika mióta is magyar úgy gondolom kihagyom és átugorom, mivel temérdek írásban cikkben és web oldalon elolvasható. Inkább abban a témában fogok elmélyedni (mint az oregánós oldalamon is), milyen féle paprikák léteznek, hogyan lehet őket megkülönböztetni. Gondot okoz egyenlőre a kölünböző elnevezések, nevek sokasága, amit reményeim szerint sikerül kibogóznom. Ilyem jellegű magyar írással eddig nem találkoztam az interneten és nagy hiányát érzem. Magam használatára és kedvtelésére állítom össze, remélem más is örömét leli benne és talál egy-két érdekeset.

Ilusztrációkkal nagyon gyengén állok, ismételten szerzői jogok miatt. Egyenlőre svéd Mats Pettersson barátom és Harald Zoschke - a fiery-foods.com és a pepprworld.com webmesterének engedélyét kaptam meg fotóiknak és képeiknek a felhasználásához. Később reményem szerin saját készítésűekkel fog gazdagodni.

Itt is el kell mondanom, hogy sem szakmám, sem képzettségem nincsen ebben a tárgyban, pusztán lelkes amatör fűszer kertész vagyok, ezért minden szakszerűtlenségért és téves fordításért elnézést kérek. Szerettetel várom a javító észrevételeket és kiegészíteseket!

Írásom első részében egy-két általános tudnivalót írok le a paprikákrók, a paprika csípősségét okozó kapszaicinről, általában a paprikák csípősségéről és a csípősség méréséről. A második részben a világ híres paprikáiról és paprika készítményeiről írok bővebben, mig a harmadik szakaszban végeláthatatlan hosszúságban sorolom fel botanikailag rendezve a legkülönbözőbb paprika variációkat, melyeket internetes katalógusokból gyűjtöttem össze. Itt csak maximum pár mondatos jellemzést találhatsz róluk. Legallul a felhasznált forrásokat és látogatni érdemes internetes oldalakat sorolom fel.

Lehet, hogy az oldalt hamarabb közzé teszem, mint végeznék vele. (Olyan türelmetlen vagyok néha :-) Ez a magyarázata annak, ha találsz itt-ott idegen, lefordítatlan szöveget.

Minden bizonnyal szemet fog szúrni, hogy milyen kevés szó esik A MAGYAR PAPRIKÁRÓL. Ez azért van, mert erről bőséges irodalom van a könyvesboltokban és az interneten magyar nyelven. Ennek az oldalnak inkább hiánypótlás a célja!


1, Pár szó a paprikákról

A paprikákat a termés tulajdonságai alapján szokás csoportosítani, jellemezni, pl. csípősség, szín, a termés alakja. A csípősség mértékének megadására létezikegy igazán egyszerű módja, mely szerint 0 és 10 közötti skálán helyezik el a paprika csípősségét. A teljesen édes, csípősség mentes paprika 0, mig a legcsípősseb fajták 10-es számot kapnak. Szokták ezt a skálát egy hőmérőnek is ábrázolni, mondván a paprika éget, tehát hány "fokos" a paprika csípőssége. A csípősség tudományos mértékegysége Scoville egység (SHU). Laboratóriumban határozzák meg a mértékét és még a legcsípősebb fajták is ritkán lépik túl a 300.000 Scoville egységet. (Megjegyzem már a 1.000 Scoville egység is érezhetően csípős!) A lap alján bővebb információk vannak a Scoville egység meghatározásának módjáról, a paprikák csípősségét adó kapszaicinről és összehasonlító, csípősségi táblázatot is találsz. Évente szokás rendezni Scoville versenyt, ahol a paprikák és termelőjük méretnek meg, csípősségből. Erről többet olvashatsz a www.fiery-foods.com oldalain, de az Új-Mexikói Chile Pepper Intézet 2001-es adatait a alap alsó részében szintén megnézheted.

A parika fajták botanikailag a Capsicum faj alá sorolódnak be. A "capsicum" szó a görök "kapto" szóból jött, aminek jelentése "harapni", "csípni", utalva a legtöbb paprikára jellemző csípősségre. A magyar köznyelv paprikának nevez minden Capsicum fajtát, ahogy az angol "chilli"-nek, és a "paprika" szót csak egy bizonyos Capsicum annuum fajtára, termés alakra, magyar fajták nevének használja. Tudomásom szerint nincsen jobb magyar elnevezés a Capsicumok összességére ezért én is valószínűleg tévesen ugyan, de a "paprika" szót használom általában az angol "chile pepper" helyett. Ha valakinek jobb ötlete, illetve hiteles információja van a névkonvencióról akkor értesítsen és kijavítom az oldalamon!

A legnépesebb, leghíresebb és hazánkban legyakorabban előforduló paprika fajta a Capsicum annuum. Ide tartozik a hazai csípős és édes zöldpaprika, a kaliforniai paprika és "Jalapeno" paprika. A szintén ismert és híres paprika a "Tabasco", Capsicum frutescens fajta. Két további fajta nyert még ismertséget a Capsicum chinense és a Capsicum pubescens. A Capsicum chinense ismert paprikái a "Habanero", a "Scotch Bonnet" és a "Rocotillo", míg a Capsicum pubescens-é a "Peron", a "Rocoto" és a "Manzano". Nem igazán ismert a Capsicum baccatum fajta, pedig ebbe tartoznak az "Aji" változatok. Ebből az öt fajtából kerülnek ki a termesztett paprikák. A többi fajta tudomásom szerint, csak vadon és botanikus kertekben nő.

Kapszaicin, amitől a paprika csíp

A csípős paprika legjellemzőbb tulajdonsága, hogy csíp. Ha beleharapunk, akkor ő visszaharap. De minek is köszönhető ez a magátolérthetődő dolog? Egy színtelen és ízetlen vegyület okozza, a kapszaicin. (C18H27NO3). Nagyon stabil vegyület, sem melegítésre, sem fagyasztásra nem sérül, nem bomlik. Kivonata fehér por, mely alkoholban oldódik, de vízben nem. Ezért nem segít, ha a paprika csípősségét víz ivással próbáljuk enyhíteni.

A paprika cípősségét nem az ízlelő szerveinkkel érzékeljük, a kapszaicin azokra az idegvégződésekre hat, melyek normál esetben a hő ingert veszik vel. Ellentétben a feketeborssal és a gyömbérrel, tartósan érzéketlenné teszi ezeket az idegvégződéseket, ezért a rendszeres chili fogyasztók kevésbé érzik csípősnek ugyanazt a paprikát, mint a gyakorlatlanok.

a kölünböző paprikák nagyon eltérő mértékben tartalmaznak kapszaicint. A legkevesebb, vagy pedig egyáltalán nem előforduló mennyiségben a zöldség paprikák, mig a legtöbbet a mexikói Habaneró és karibi rokona a Scotch Bonnet tartalmazza. A Habanerok nem csak csípőségükkel hanem kiváló aromájukkal is jeleskednek, a kevésbé edzett kóstolók egészen elviselhetetlennek tartják erejét. A börrel valő érintkezése égési sérüléshez hasonló irritációkat okozhat. ezért körűltekintő ovatosággal kezeljük! Az előbb leirtakból kierűll, hogy tévesen olvashatjük itt-ott hogy a zöldpaprika fogyasztása a kapszaicin tartalma miatt is egészséges.

A Scoville egység

A Scoville egység a paprika csípősségének mértékegysége, ezzel mérik mennyi kapszaicint tartalmaz egy paprika. 1912 óta próbálják pontosan meghatározni, amit a kapszaicin orvosi alkalmazása is szükségessé tesz, a helyes adagoláshoz. Egy Wilbur L. Scoville nevű tudós dolgozta ki az eljárást, hogyan lehetne, meghatározni tudományosan, mennyire is csíp egy paprika. A Scoville egység azt a számot adja, hányszoros higításban érezhető még a csípősség,. a vizsgálatot végsző csoport többségének szavazata alapján. Napjainkban pontos meghatározását HPLC (High Performance Liquid Chromatography) módszerrel teszik. Egy nagy érzékenységű műszer méri minden kémiai kötésre jellemző fényspektrumot és ebből számolják ki a koncentrációt.

Jellemzően 0 és 300.000 között szokott lenni. 0 a teljesen csípősségmentes étkezési paprika és 300.000 a Habanero paprika. Nagyon ritka esetben lépik túl ezt az értéket. Az eddig mért legcsípősebb paprika 575.000 Scoville volt! (Red Savina). A tiszta kapszaicin 15 millió Scoville egység.


2, A világ híres paprikáinak és paprika készítményeinek ismertetése

New Mexican (új-mexikói) változatok - Új-Mexikó kedvent eledele

A NEW Mexican egy Capsicum annuum változat. 50-80 cm magasra nő meg. Leveli oválisak, közép zöld színűek, meglehetősen fogazottak, 70cm hosszúak és 5 cm szélesek. Virágai fehérek, pettyezés nélkül. Paprikái függenek, hosszúkásak, csúcsosak, 5-30 cm hosszúak. Sötét zöldek, éretten a vörös árnyalatait adja. Néhány díszítő fajta sárga vagy barna színű. Csípőssége enyhe, közepes, 500 és 2.500 Scoville egység között van.

16.000 hektáron termelik Új-Mexikóban, Kaliforniában, Arizónában és Texasban. Érési periódusa 80 nap. Növényenként 10-20 paprikát hoz.

A legelterjedtebb változatok: 'Anaheim M' (enyhe, 20 cm hosszú), 'Anaheim TMR 23' (enyhe, 20 cm hoszú és mozaik vírus rezisztens), 'Chimayo' (15 cm hosszú, vékonyfalú), 'Espanola Improved' (12-15 cm hosszú, közepesen csípős), 'Fresno' (5 cm hosszú, álló helyzetű, közepesen csípős), 'New Mexico No. 6-4' (a leg általánosabban termesztett, 18 cm hosszú, közepesen csípős), 'NuMex Big Jim' (elérheti a 30 cm-ert is, közepesen csípős), 'NuMex Eclipse' (Csokoládé barna, enyhe, 12 cm hosszú), 'NuMex Joe E. Parker' (6-4-es változat továbbfejlesztése), 'NuMex Sunrise' (világos sárga, enyhe, 12 cm hosszú), 'NuMex Sunset' (narancssárga, enyhe, 12 cm hoszzú), 'NuMex R Naky' (12-18 cm hosszú, enyhe), 'Sandia' (közepesen csípős, 15 cm hosszú, vékony falú).

Paprika - Ez a szó Amerikában egy nem csípős vörös chilit jelent, de nekünk Európában ennél sokkal többet!

Az angol szakirodalom szerint a paprika szó a magyar "paparka" szóból ered, amely a búlgár "piperka" szó változata, mely a latin "piper" - "pepper" szóból jött. Az USA-ban ez a szó egyszerűen egy nem csípős vörös chilit jelent, formára általában a New Mexican tipusú, genetikailag eltávolított csípősséggel, kapszaicin tartalom nélkül. Európában, ahol a paprika elterjedtebb, nem csak egy bogyó formát jelent, hanme a belőle készült örlemény, finomságának egy magasabb fokát is. Európai elterjedését a török hódítások nagyban segítették. Több elmélet is létezik Magyarországra vonatkozóan. Vannak akik szerint egyszerűen a törökök hozták be hozzánk, mások szerint, a keleti kereskedelmi utak, pont a törökök általi elvágása folytán Portugáliából érkezett. Valamikor 1538 és 1548 között jelent meg nálunk.

Cseresznyepaprika, Cherry Pepper

Nevét a cseresznyéhez hasonló kinézete után kapta. Világszerte ismert magyar Capsicum annuum paprika fajta. Van enyhébb és csípősebb változata is. Enyhe pl. a Cherry Sweet, csípősebb a Red Cherry Hot és a Cherry Bomb. A növény magassága kb. 60 cm. A paprikák átmérője 2-3 cm. Virágai tiszta fehérek. Levelei sötét zöldek.

Konyhai használata mellett, dísznővényként is ültetik. Jól elrakható ecetben, termését főként így találjuk a boltokban. Magjainak a csírázása 6-10 nap. Az érési periódusa a változattól függően 78-87 nap. 78 az enyhébbé és 87 az erősebbé. Ültetéskor hagyjunk kb. 45 cm tőtávolságot.

A hivatalos magyar Nemzeti Fajtajegyzékben négy cseresznyepaprika szerepel jelenleg.
'Kalocsai A' - Folytonos növekedésű, csüngő, csípős fajta. Bogyója 25-30 mm átmérőjű. Húsvastagsága 3-4 mm. Bokra alacsony.
'Kalocsai M' - Folytonos növekedésű, csüngő, csípős fajta. Bogyója 25-35 mm átmérőjű. Húsvastagsága 3-5 mm. Bokra magas.
'Szentesi' - Folytonos növekedésű, csüngő, csípős fajta. Bogyója 15-25 mm átmérőjű. Húsvastagsága 3-4 mm. Bokra közép magas.
'Óriás cseresznye' - Folytonos növekedésű, álló bogyójú, csípős fajta. Bogyója 35-50 mm átmérőjű. Húsvastagsága 4-6 mm.

Bell Peppers

A Bell egy Capsicum annuum változat. Megjelenésében közel elterülőnek mondható, magassága 30-70 cm. Levelei közép zöldek, oválistól egészen lándzsa alakúak is lehetnek, fogazottak, 7,5 cm hosszúak és 4 cm szélesek. Virágai fehérek pettyek nélkül. Paprikája függő, tömzsi, tompa, 3-4 cikkre tagozóditt. Éretlenűl sötét zöld színű, éretten rendszerint vörös, de előfordul sárga, narany, vagy lila színű is. Csípős változata a 'Mexi-Bell' éppen, hogy csak csípős, 100-400 Scoville egységnyi.

Az USA-ban a legáltalánosabban termesztett paprika, de Mexikóban is sokat termelnek belőle. Több mint száz változatát termesztik. Csípősebb változatok inkább a konyhakertekben kedveltek. Érési periódusa 80-100 nap, amit meghatároz az időjárás és az, hogy mennyire éretten akarják leszedni. Egy növény 10-20 paprikát hoz.

Általában frissen fogyasztják, salátába aprítják, vagy megtöltik hussal és úgy készítik el. A csípős változatát friss salátákba teszik.

African Birdseye - A csípős paprikák, melyek fő bevételi forrásai Afrika egyes vidékeinek, ahol a hőségtől hihetetlenűl csípőssé érnek

Sok különböző fajtájú csípős paprikát neveznek "bird" chilinek. A legismertebb "bird" a mexikói chiltepin és a texasi chilipiquin. Az afrikai "birdseye" az angol nyelvben "African devil chile"-ként is ismert, a szuahéli nyelvben "pili-pili", a kambá-ban "ndul". Egyes források azonosítják a thai "prik kee nu"-val (egér pottyantotta paprika), de ez egy eltérő, vékonyabb paprika.

Hasonlóságot mutat a Tabasco paprikáhóz, szintén Capsicum frutescens fajta. A növény 45-120 cm magas a termesztési feltételektől függően. Rendszerint nagyon bokros. Levelei változatos hosszúságúak, 2,5-7,5 cm hosszúak. Évelő növény, néha három évig is terem. A termések általában 1,2-2,5 cm hosszúak. Éretlenül zöldek, éretten világos vörösek. Csípőssége igen változatos, a paprika változattól és a tartási körülményektől függ. Az ugandai változat a legcsípősebb paprikák közé tartozik, 175.000 Scoville egységével.

Afrikában vadon nő és termesztik Ugandában, Malaviban és Zimbabvéban. Egyéb vidékeken is termesztik, így Pápua Új Gineában, Kínában, Mexikóban, Chillében és Indiában. Magot nem mindig egyszerű szerezni azoknak akik próbálkozni akarnak vele.

Jalapeńo - A sokoldalu, közkedvelt, csípős paprika

Egyike a leghíresebb paprikáknak. Nevét a mexikói Veracruz állambeli Jalapa város után kapta. Rendszerint 70-90 cm magasra megnövő Capsicum annuum fajta. A levelei 7,5 cm hosszú és 5 cm széles, világos zöldtől sötét zöldik változó. A virága fehér színű, pettyek nélküli. A paprikája csüngő, kb. 5-7 cm hosszú és 2,5 cm széles, kúpos henger alakú, zöld színű, éretten vörös. Csípőssége 2.500-10.000 Scoville egység.

A mexikói jalapeno 60%-át feldolgozzák, 20%-át frissen használják és 20%-ából készül a "chipotle", füstölt jalapeno. Érési időszaka 70-80 nap és 25-35 parikát hoz növényenként. Sok saláta és pikáns szósz készül belőle

Ajánlott mexikói változatok a 'Tipico' és a 'Peludo', amerikai változatok a 'Early Jalapeno' (csípős) és a 'TAM Jalapeno' (enyhe).

Serrano - Mexikó népszerű csípős paprikája

A serrano szó a splanyol nyelvben egy melléknév, jelentése "a hegyekből való". Elnevezése onnan ered, hogy először Mexikóban északon a Puebla és a Hidalgo hegyen termesztették.

A növény formája változó, alacsony tömör, vagy egyenesen felfele törő Capsicum annuum fajta. Magassága is változó, 45-150 cm. Levelei szőrösek, 8-13 cm hosszúak és 3,5-5 cm szélesek. A virága fehér színű pettyek nélkül. Paprikája lógó, vagy álló helyzetű, tompán hegyes, 2,5-10 cm hosszú és 1-1,5 cm széles.

A legnagyobb mexikói serranó termelés a Veracruz, Sialoa, Nayarit és Tamaulipas államokban van, évente összesen 180 ezer tonna. A konzervált feldolgozás terjedésének ellenére a termésnek csak 10%-át dolgozzák fel. A legelterjedtebb a friss használat, nagyon kis mennyiségű vörös serranó kerül kiszárítva az üzletekbe.

Ajánlott változatok az 'Altamira', 'Panuco', 'Tampiqueńo'. 1985-ben a Texas Földművelési Kisérleti Állomáson kibocsájtottak a 'Hidalgo'-t, egy enyhe, multi vírus rezisztens fajtát, amelyik most a legnépszerübb az USA-ban.

Leginkább fris salsa-ban használják, vagy fűszernek husokhoz, szárnyasokhoz, tengeri és tojás ételekhez.

Tabasco

Világhírét az azonos nevű csípős szósznak köszönheti, melyben már 125 éve használják. Nagyon hasonlít a Cayenneh-hoz, de a Capsicum frutescens fajhoz tartozik. Ahogy erre a fajra jellemző a paprikái felfelé állnak. A bokros, igen termékeny növény kb 150 cm magasra nő meg. Paprikái 1 cm szélesek és 4-6 cm hosszúak, először sárgás színűek, aztán élénk pirosak.

Az eredetileg Mexikóból származó Tabascót, gyakorlatilag csak Louisana-ban használják a híres Tabascó szósz és más ecet alapú csípős szószok előállításához. Az egész világon, szinte minden élelmiszer bóltba kaphatóak ezek a készítmények. Nem csak az ize miatt, hanem vékony husának levesessége miatt is alkalmas csípős szósz készítéséhez. Először a paprikát felaprítják és besózzák, ezután több éven keresztűl fa hordóban fermentálják. Végül a csípős léhez az eltarthatóság és a kedvező ízhatás miatt ecetet adnak. Máskülönben a Tabasco paprikát, sem frissen, sem szárítva nem szokták használni.(?) Ha mégis valamilyen recept ezt a paprikát írja, akkor helyettesíteni lehet Cayenne paprikával is.

Ennek a fajtának az érése kereken 90 napig tart. Nevelésére és tartására ugyanazok a tanácsok érvényesek, amelyeket a Cayenne paprikához szoktak adni. Amennyiben az USA-ba utaznál és ellátogatnál New Orleansba, akkor Avery Island után, már csak egy ugrás McIllheny a helyi Tabasco szósz gyártó "Tabasco Shopja"-ja, ahol eredeti magokat és palántákat vásárolhatsz. (Én interneten rendeltem ilyen magokat, amelyek könnyedén ki is keltek majdnem mind egy szálig.) Ha kiveszed a hűtőszekrényből a Tabasco szószodat és megnézed ki és hol gyártotta, nagy a valószínűsége, hogy pont McIllheny készítette Avery Islandban.

Piquin - A kis csípős "ördög"

A piquin egy a Capsicum annuum változat. A neve a spanyol "pequeńo" szóbol ered, ami "kis méretű"-t jelent, utalva a paprika méretére. Hétköznapi nevén "bird pepper"-ként, vagy "chile mosquito"-ként ismert. Egyéb elnevezései a "chile", vagy "chili" valamint a "pequin" és "tepin" szavak keverékéből származnak. Vad fomáját "chiltepin"-nek, vagy "chilipiquin"-nek hívják.

Meglehetősen méretes növény, magassága vadon elérheti a két métert, de üvegházban négy méter is lehet.Levelei középzöldek, 9 cm hosszúak és 4 cm szélesek, lándzsa alakúak, vagy oválissak. A virága fehér. Paprikája hosszúkás, vagy gömb alakú, 0,6-1,2 cm hosszú. A piquin nagyn csípős, csípőssége 50.000-100.000 Scoville egység.

Megfelelő körülmények között dézsában is tartható évelő növényként. Érési periódusa legalább 90 nap. A növény méretétől függően 50-100 paprikát is terem.

Chipotles - A füstölt paprika

A chipotle szó jelnetése "füstölt paprika". A spanyol nyelvbe az azték Náhuatl nyelvből jött. Jelentése itt is azonos, "chil" jelentése csípős paprika, és a "pocli"-ból átalakult "potle" jelentése füstölt. Leginkább a jalapeńo paprikából készítenek chipotles-t, de habanero, piquin, pasilla paprikákat is használnak. Csípősségét a feldolgozott paprika határozza meg, így az egészen gyengétől a méreg erősig találunk chipotles-t.

Poblano (Ancho) - Mexikó egyik legelterjedtebben termesztett paprikája

A poblano egy Capsicum annuum fajta. Frissen poblanonak hívják, szárítva anchonak. Az ancho jelentése vad.

A növény 60 cm magas, félig fás, elégazó szárú, tömör növésű. Levelei sötét zöld színűek és fényesek, megközelítőleg 10 cm hosszú és 7 cm széles. Piszkos fehér virága megjelenik minden végződésen. Virágzási periódusa a megjelenést követően ötven nappal kezdődik és folyamatos az első fagyig. A paprikája csípős, változó hosszúságú, 7,5-15 cm hosszú és 5-7,5 cm széles, kúpos, vállas henger alakú. Éretlenűl sötét zöld, éretten vörös, vagy barna színű, szárítva sötét vöröses-barnás, majdnem fekete. Egészen enyhe, csípőssége 1.000-1.500 Scoville egység.

Mexikóban a paprika termelők között az egyik legkeveltebb változat. Az USA-ban is jól nevelhető, mégis keveset termelnek belőle. Több helyen előfordul, hogy az idény kevés, hogy a paprika vörösre érjen a növekedési szakasz végére. Az érési periódus rendszerint 100-120 nap. Terméshozama 15 paprika növényenként.

A friss poblanot megsütve és hámozva teszik konzervbe, vagy fagyasztják. Gyakran megtöltik, hogy "chiles rellenos"-t készítsenek. A szárított anchot szellős helyen tárolják, vagy megörlik, a "moles" nevű szószhoz használják.

Cayenne

A cayenne szó a Tupi indiánok "kian" szavából érkezett feltehetőleg. Dél-Amerika északkeleti részén ez a neve a paprikának. Nevét próbálták eredeztetni Francia Guineából, a Cayenne folyótól a paprika alakja miatt, vagy az ország fővárosának nevéről, Cayenne. Portugál utazók ismertették meg a világgal és vitték Európába, Afrikába és Ázsiába.

A Cayenne egy Capsicum annuum fajta, kis fa kinézetű, elágazó szárú növény. Magassága elérhetia 90 cm-ert, szélessége pedig 60 cm-ert. Ovális levelei középzöldek, fogazottak, 8,5 cm hosszúak és 5 cm szélesek. Virága fehér, pettyek nélkül. Karcsú paprikái függenek és elérhetik a 25 cm-es hosszúságot. Szélessége 2,5 cm. Gyakran redőzött és szabálytalan alakú. Az idősebb növények könnyedén hozhatnak akár 40 paprikát is. A cayenne nagyon csípős, 30.000 és 50.000 Scoville egység között van.

Általánosan termesztett Új-Mexokóban, Louisanaban, Afrikában, Indiában, Japánban és Mexikóban. A teremlés 75-85%-a az USA-ban van. Ajánlott variációk: 'Charleston Hot' (nagyon csípős, nagy termésű), 'Hot Portugal' (nagy, 20 cm hosszú, közepesen csípős), 'Large Red Thick' (15 cm hosszú, nagyon csípős, redőzött), 'Long Red Slim' (15 cm hosszú, csípős), 'Ring of Fire' (10 cm hosszú, csípős), 'Super Cayenne' (hybrid, 9 cm hosszú. csípős)

Sok gyógyászati alkalmazása ismert, a konyhában szárítva és porítva használják. A boltokban kapható paprika por felirata - "cayenne", nem kifejezetten erre a paprika fajtára utal, egy általánosan elterjedt elnevezése a piros csípős paprika örleményeknek.

Chili Del Arbol

A kifejlett növény, 90 cm magas, "faszerű" növény. A paprikák 8-9 cm hosszúak, éretten sötét vörös színűek. Néhány helyen tévesen a Cayenne paprikához sorolják. Kinézetre tényleg nagyon hasonló vékony husával és hosszúkás ível alakjával, de ez a mexikó paprika kevésbé csípős mint a tipikus Cayenne-ok. Vékony husa miatt kevésbé alkalmas fagyasztásra, általában szárítva forgalmazzák. Felhasználása a Cayenne-hoz hasonló.

A magjait forgalmazók szerint, ennek a fajtának 80-90 nap az érési periódusa. A szárítottan forgalmazott paprikák magjait nem érdemes csíráztatni, nem sok reménnyel kecsegtet.

Thai

A Capsicum frutescens-ekhez tartozó évelő bokros növény. Keskeny levelei középzöldek, kb. 5 cm hosszúak. Apró fehér virága van. Hegyes paprikái 0,5-1 cm szélesek és 3-4 cm hosszúak. Ahogy a C. frutescensek általában, paprikái ennek is egyenesen felfelé állnak. Vékonyhúsu és erőssége hosszan tart. A megérett paprikák először zöldek, aztán pirosak lesznek.

A Thai-t elsősorbant a délkelet ázsiai konyhában használják, de töb amerikai csípős szósz alkotórésze is. Fagyasztásra nem alkalmas. Jól szárítható és jól mutat más paprikákkal együtt ecetben elrakva.

A magját forgalmazók szerint, érési periódusa 75 nap. Késő ősszel az első fagyoktól kezdve védeni kell. Egy kaliforniai chili kertész beszámolt róla, hogy egyik évben, amikor karácsonykor a hőmérséklet 0 fokra is lecsökkent, tönkretette a Thai paprikáját.

Habanero, Scotch Bonnet, Chinense fajok - A legcsípősebb paprikák

A habanero és rokonai egy változata a Capsicum chinense fajnak, amelyik egyike az öt háziasítot paprika fajnak. A nevével kapcsolatba több tévedés is megesett. Először is Nikolaus von Jacquin, holland tudós tévedett eredetét tekintve és ezért adta neki 1776-ban a "Chinense" nevet. Teljes biztonsággal állíthatjuk, hogy a növény Dél-Amerikából és a Karib térségből származik. A második a habanero név téves használatából származik, amikor az egész Chinense fajt értik alatta. Tévesen a "Scotch bonnet"-et is egy habaneronak szoktak nevezni, pedig az egy eltérő fajta. A neve is megtévesztő, mert a "habanero" jelentése "havannai", pedig Kubában egyáltalán nem gyakori fajta.

A Chinense fajokat már i.e. 6500-ban is ismerék és valószínűleg vad formájában fogyasztották az emberek. Peruban a Guitarrero barlangban a régészek megtalálták maradványait. Brazíliában ma is megtalálható nem csak termesztve, hanem vadon is. A régi farmerek válogatásának, szelekciójának eredménye a nagyobb és csípősebb változatok kifejlődése. a Chinense fajok háziasítása i.e. 2000-1000-re tehető. Barnabe Cobo volt az első európai természettudós, aki tanulmányozta a Chinanse-ket. A XVII. sz-ban keresztül utazta Dél-Amerikát és több mint negyven féle paprikát jegyzett le. Amikor Columbus 1492-ben felfedezte a Karib szigeteket, jó eséllyel találkozott Scotch bonnet-tel. 1772-ben Francisco Ximnez írja Guatemala természet leírásában, hogy egy ehetetlenűl csípős paprikával találkozott. Könnyen elképzelhető, hogy a meg nem nevezett paprika a legendás habanero volt.

A Chinense fajok nagy különbözősége miat nincsen tipikus Chinense paprika. A növények magassága 15 cm-töl 120 cm-ig változik. Néhány évelő változat trópusi klímán megnö 2,5 m magasra is, de az átlagos méret egy kertben az USA-ban kb. 60 cm. Megjelenésében felfelé növekvő elágazó szárú növény. Levelei halványtól közép zöldig változó, általában ovális alakú, 15 cm hosszú és 10 cm széles, rendszerint ráncos.

A Habanero minden paprikák között a legcsípősebb. Kereken 50x csípősebb mint a Jelepeno. Magassága 120 cm, de az európai klímán a legideálisabb évben is örülhetünk ha eléri a felét. Nagyon sok változata van. A virága fehér, pártája kissé zöldes, a pórtokok lilák. A növény 2-6 paprikát hoz csomónként, ami megkülönbözteti az egyéb Capsicum fajoktól, amik rendszerint egy paprikát nevelnek egy ponton. A chinense termően keresztezhető az annuum-al, beporozható a frutescens-el és a baccatum-al, de nem keresztezhető a pubescens-el.

A paprikája nagyon eltérő méretú és alakú lehet, a "chiltepin" méretű 0,5 cm átmérőjű bogyótól a 12 cm hosszú változatos alakú paprikáig. A habanerokra jellemző a csípősség és a kupolás, vagy lapított harang harang alak, időnként a végén kihegyesedve. A karibi Chinense, a Scotch Bonnet a végén általában laposabb, alakja egy sapkához is hasonlító, innen a neve is. A paprika végénél sokszor visszahajló, benyomódott. A mexikói Habaneró bogyójának szine éretlenül zöld, késöbb mire megérik narancs, sárga vagy fehér, a karibi a piros, vörös színű. A Chinense paprikák ízére jellemző egy sárgabarckoz hasonlító aroma.

A Habanerok valóban nagyon erősek, de van egy érdekes, jellegzetes, trópusi gyümölcsös ízük, ami minden chilitől megkülönbözteti őket. Nem vastag a húsuk, friss formájukban mégs lédúsak. USA-ban és Mexikóban használják csípős szószok készítésére, de az európai konyha is varázslatossá tesz vele időnként egy pikáns szószt. Aromája a paradicsomhoz és a trópusi gyümölcsökhöz is illik. Szárítva is árulják, ekkor használat előtt vízbe kell áztatni, hogy felpuhuljon, vagy pedig mozsárban összetörni, de vigyázni kell, nehogy a porját belélegezzük. A feldolgozás során védőkesztyű használata is ajánlatos!

A csíráztatása 11-22 napig tart. 95-100 nap az érési periódusa, mely a mi klímánkon egyértelműen tovább tart. A növények között 45 cm-es távolságot tartsunk. Különösen napos helyet igényel. Ha sikerül elcsípnünk egy jó nyarat, vagy melegházban neveljük, akkor meglepően növekedik a mi éghajlatunkon is. A paprikái többnyire kisebbek lesznek mint a karibi klímán, de ne aggódjunk a méretük miatt, mert csípőséggük és aromájuk attól még megfelelő lehet.

Pasilla - Az enyhe mexikói paprika, amely sok szósz izesítője

Spanyolul a "pasilla" mazsolácskát jelent. Nevét a paprika sötét barna színe miatt kapta. A sok hasonlóság miatt Kaliforniában idönként az "ancho"-t pasillának hívják. Nyugat-Mexikóban szokták "chili negro"-nak is hívni. A paprikát friss formájában "chilaca"-ként ismert.

A pasilla egy Capsicum annuum fajta, amely kb. 90 cm magasra nő meg.Levelei ovális alakúak, fogazottak, közép zöld színűek, 7,5 cm hosszúak és 3,5 cm szélesek. Virágai fehér színűek pettyek nélkül. Paprikája kifejezetten hosszúkás henger alakú és barázdált, 15 cm vagy még annál is hosszabb és 2,5 cm széles, éretlenűl sötét zöld, éretten sötét barna színű. Az érési időszaka 90-100 nap. A hozama 20 vagy még több paprika növényenként. Nem éppen csípős fajta, csípőssége csak 1.000-1.500 Scoville egység.

Mexikóban évente 3500 tonnát termelnek belőle szárított paprikaként, Aguascalientes-ben, Jalisco-ban, Zacatecas-ban és Guanajuato-ban.

A legkedveltebb mexikói változatok a 'Pabello One' és az 'Apaseo', az USA-ban nem termesztik gazdaságokban, de otthoni konyhakertekben kedvelt.

Szárítva, vagy őrölve használják szószokhoz. Egy érdekes ízt és színt ad a "mole" és az "adobos" szószoknak.

Capsicum Pubescens Fajok - Egyike a legrégebben háziasított fajokna, melyet 8000 éve termesztenek Amerikában

A Pubescens egy háziasított paprika faj, mely vadon nem található. Két vad paprikával van közeli rokonságban, a Capsicum cardenasii-val és a Capsicum eximium-mal. 8000 éve termesztik az amerikai kontinensen. Napjainkban az Andokban, Chillétől Columbiáig, valamint Közép-Amerikában és Mexikóban. Az általánosan ismert helyi neve Dél-Amerikában a "rocoto" és a "locoto". Mexikóban "chile manzano"-nak hívják, ami "alma paprikát" jelent, (Nem azonos a magyar almapaprikával!) vagy "chile perón", melynek jelentése "körte paprika". Mind a két elnevezés a paprika alakjára utal. Mexikó egyes területein és Guatemalában nevezik "chile caballo"-nak, ami "ló paprikát" jelent. A sárga pubescens neve "canarios", vagy "canaries" a mexikói részen, helyenként pedig "Oaxaca".

Otthon ültetve, a növény magassága 120 cm, de Bolíviában megnő 4,5 m magasra is. Levelei oválisak, nagyon pihéssek, méretük elérheti a 9 cm hosszúságot és szélessége pedig 5 cm-t. Virága lila színű, a portokok fehérek, vagy lilák. Paprikái gömbölydedek, néha körte alakúak, 5-7,5 cm hosszúak és 5-6,5 cm szélesek. Előfordul egy-két változatnál a különösen nagy méretű paprika is. Csípőssége 30.000-50.000 Scoville egység. A Pubescens változatokban egy egyedi, eltérő kapszaicin van, amitől, egyesek csípősebbnek érzik mint a leg csípősebb Habaneró. Amerikában mondják róla, hogy "csípősebb a csípősnél".

Tradicionálisan a magas hegyvidékeken termesztik a trópusi országokban. Egy kis hideget túlél, de a kemény fagyot nem bírja. Egyes változatok nem hoznak termést, ha nem gondoskoduk a megfelelő beporzásról. A nagyon erős tűző naptól védenünk kell. Az érési periódusa 120 nap és 30 bogyót is hozhat egy növény. Általában frissen hozzák forgalomba. Általánosan használt csípős szószokban, mártásokban. A nagyobb terméseket hússal, vagy sajttal töltve is el készíteni.

Piment d'Espelette - A közkedvelt baszk chili paprika

Néhány paprika változatnak kiemelkedő megbecsülést sikerült elérnie egy-egy vidéken. Ilyen a Paprika, Magyarországon, a Jalapeńo Loredóban, Texasban, Közép-Mexikóban a Mole, Ancho, Passila változatoknak. A Baszk földön a Piment d'Espelette, vagy az Espeletee paprika vált kulináris jelképpé. 1967-óta tartanak Espelette-ben paprika fesztivált. Október utolsó vasárnapján kerül sor erre a zenés, táncos, játékos ünnepre, amelyen ilyenkor jókora tömeg gyűlik össze. Felismervén ennek a paprikának a népszerűségét és jelentőségét, bejegyeztették az származásilag és minőségileg kontrolált, eredvédett márkák közé. Mindössze tíz társaság használhatja az Espelette nevet: Espelette, Ainhoa, Cambo les Banis, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur Nivelle, Souraide és az Ustarritz.

Pimentón - A híres füstölt csili por, a spanyol Le Vare-ból

La Veraban, amely a nyugat-spanyol Extremadura tartományban található, évszázadok óta készítenek egy különleges fűszert, amely világhírnévre tett szert. Ez a füstölt chili por, a "Pimentón de la Vera". Köztudott, hogy Kolombusz második útján 1493-ban paprikát hozott magával Spanyolországba. Gyanítják, hogy először az extremadurai Guadalupe kolostor szerzetesei, akik híresek voltak konyhájukról, használhatták először ételek ízesítéséhez, Kolombusz új növényét. Ez egybe csengene az élelmiszer történészek elméletével, mely szerint a paprikát kolostorok kertjeiben termesztették és utazó szerzetesek terjesztették el Spanyolországban és egész Európában. Spanyol és portugál kereskedők vitték később Afrikába, Ázsiába és Indiába. Kevesebb, mint 100 évvel azután, hogy Kolombusz Spanyolországba vitte a paprikát, az egész világon elterjedt és számtalan helyi konyhának adott csípősséget.

Feltételezik, hogy a Pimentón hagyományát La Veraban szintén a szerzetesek keltették életre, mágpedig már a XVI. században. Janet Mendel szerint, aki a "Hagyományos spanyol konyha" c. könyv szerzője, az egész akkor kezdődött, amikor I: Károly császár a spanyol trónt elhagyva egy kolostorba húzódott vissza. Itt ismerte és kedvelte meg a Pimentón-t, valamint ajánlotta nővérének Máriának, a magyar királynénak. Ezen az úton juthattott Magyarországra a paprika. Más források azt állítják, hogy a törökök hozták be hozzánk és nem Spanyolországból érkezett.

A spanyol konyha uttörő szerepe ellenére nem vált annyira csípőssé, mint a magyar, vagy az indiai. Hasonlóan, mint Olaszországban, megtalálható egy-egy csípős étel jellegzetesség, de a csípőspaprika nem lett uralkodó. Ezalól kivétel az extremadurai tartomány nyugati része, pontosan az ahol először neveltek paprikát. Ennek a központja a La Vera völgy, ahol a Pimentos-t termesztik és füstölik, hogy abból előállítsák a Pimenton de la Vera-t.

A szerzetesek évszázadokon keresztűl megosztották a helyi parasztokkal a paprika termesztésének és feldolgozásának titkát, csak a XIX. század közepén termesztették és dolgozták fel a Pimentónt titkot tartva. Ma ez a specialitás a terület legfontosabb bevételi forrása. A híres füstölt paprika por, származási hely alapján, nemzetközi márka védjegyet élvez.

A La Vera völgy mikroklímája gyümölcsözővé teszi a vidéket és nagyon kedvez a paprikának. Nyáron 30 fok feletti hőség van, megfelelő napsutéssel. A magokat március elején ültetik el melegházakban és májusban kerülnek kiültetésre az elnyúló teraszos földekre. Októberben szüretelik, hagyományosan, még ma is kézzel. Háromféle fajtát termesztenek, melyek háromféle Pimentónt adnak. Az enyhe (dulce, édes), a csíps (picante) és a közepesen csípős (agridulce). A paprikát nyírfa felett füstölik és a szárítás közben naponta átforgatják, mig az illat, íz és a szín megfelelő nem lesz. A szárított paprikát kőkerekes malomban örlik barnáspiros finom porrá és tipikus fémdobozba csomagolják, mely jól megörzi az aromáját. Minőségét és tisztaságát minden egyes dobozon pecsét garantálja, mely a származását dokumentálja - "Denominación de Origen Pimentón de la Vera".


3, Paprika fajták és változataik botanikailag rendezve

A rendszerezést és latin neveket, különböző leírásokból ollóztam össze, a források megtalálhatók a lap alján. A paprika variációkat többnyire internetes kereskedő cégek, termesztők prospektusaiból merítettem, melyek paprika magokra specializálódtak. Valószínűleg sok köztök az átfedés azonos paprikák különböző elnevezése miatt, de igazi célom az volt vele, hogy eligazodjam a katalógusokba.

Capsicum annuum L. - Termesztett paprika

Capsicum annuum var. abbreviatum Fingerh.

Capsicum annuum var. abbreviatum cv. Kaleidoscope Irish

Capsicum annuum var. abbreviatum Fingerh. forma Mora (Chilaile, Chilezambo)

Capsicum annuum var. abbreviatum cv. Red Wrinkeld

Capsicum annuum var. accuminatum Fingerh.

Capsicum annuum var. accuminatum Fingerh. forma Costeno

Capsicum annuum var. accuminatum Fingerh. forma Serrano

Capsicum annuum L. var. cerasiforme - Cseresznyepaprika

Capsicum annuum L. var. cerasiforme forma Cascabel

Capsicum annuum L. var. cerasiforme forma Chile Bolita

Capsicum annuum var. glabriusculum - Mexikói vadpaprika

Besler - hot; 0.375 to 0.625 inches long by 0.375 to 0.625 inches wide; Chiltepin/Tepin Type; matures from green to red; pendant fruit resembles large peas; Uses: Long Season

Capsicum annuum L. var. grossum L - Étkezési, csmegepaprika

Capsicum annuum L. var. grossum Sendt. forma zie ook

Capsicum annuum L. var. grossum Sendt. forma Ancho

Capsicum annuum L. var. grossum Sendt. forma Chipoctli

Capsicum annuum L. var. grossum Sendt. forma Mulato (Poblano)

Capsicum annuum L. var. grossum Sendt. forma texochile

Capsicum annuum L. var. grossum Sendt. forma Valenciano

Capsicum annuum L. var. honka

Capsicum annuum L. var. karayatsubusa

Capsicum annuum L. var. longum DC - Fűszerpaprika

Capsicum annuum var. longum f. ceratiodes - Kosszarvú paprika

Capsicum annuum L. var. longum forma Chicolztli

Capsicum annuum L. var. longum Sendt. forma Guajio

Capsicum annuum L. var. longum Sendt. forma Pasilla

Capsicum annuum var. longum f. proboscideum - Elefántormány-paprika

Capsicum annuum L. var. longum forma Tzincuayo

Capsicum annuum var. lycopersiciforme - Paradicsompaprika

Capsicum annuum var. szegediense Aug.

Capsicum annuum var. Takanotsume

Capsicum annuum var. tetragonum

Achar - mild; 3-4" long, 0.75-1" wide; Cayenne Type; matures from green to deep red; pendant pods; from India; Uses: Indian Cuisine, Pickling;
Aci Sivri - medium; 6-8" long, 0.5-0.75" wide; Cayenne Type; matures from pale green to red; pendant pods are often curled and twisted; from Turkey; Uses: Drying, Pickling
Acoma - Large green medium to mild chile from the pueblo in the sky. 2
Aconcagua - sweet; 7-10" long, 2-2.5" wide; Cubanelle/Italian Frying Type; matures from pale green to red; medium thick flesh; Uses: Large Stuffing, Roasting, Fried/Stir-Fried
Afghan - hot; 2.5-3" long, 0.375-0.5" wide; matures from green to red; pods grow upright; from Afghanistan
African Fish - Unusual white striped leaves dominate this heirloom chile with its roots in the African-American community. 7
African Pequin - hot; 0.5 to 0.75 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from green to red; upright pods; from Africa; Uses: Drying
(De) Agua - medium; 3 to 5 inches long by 1 to 1.5 inches wide; matures from green to red; medium thick-fleshed pendant pods; from Oaxaca region; from Mexico; Uses: Mexican Cuisine, Prolific, Short Season, Compact;
Agua Blanca - mild; 6-8" long, 1-2" wide; Anaheim/New Mex Type; matures from green to red; pendant pods; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Aji Cereza - hot; 0.75-1" long, 0.5-0.75" wide; matures from green to red; pods are round or slightly pointed and grow upright; from Peru;
Akabare - Small green to red habanero from Nepal. 9
Alkade - Nice medium heat red chile from New Mexico. Similar to Chimayo. 4
Apple (Almapaprika) - medium; 1.5-2" long, 1.75-2.25" wide; matures from yellow to orange to red; flesh is thick and crunchy with lingering sweet heat; from Hungary; Uses: Hungarian Cuisine, Paprika, Short Season, Small Stuffing
Apple, Hungarian Hot - mild; 1.5 to 2.5 inches long by 1.5 to 2 inches wide; Heart-Shaped Type; matures from light green to red; juicy, pendant pods; from Hungary
Alpha - Large mild New Mexican chile. Great for a mld chile relleno. 2
Ammazzo - medium; 0.5-0.75" long, 0.5-0.75" wide; matures from dark green to red; fruits are borne in clusters that resemble red marbles in a green bowl; from Italy
Anaheim M - mild; 6 to 8 inches long by 1 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from USA, California; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Anaheim TMR - These mild chiles are large and can be roasted and peeled for rellenos or green chile sauce. 2
Anaheim TMR23 - medium; 6 to 8 inches long by 1 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from USA, California; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Ancho - nagy méretű, 10 cm hosszú, közepesen csípős, vastag husú, éreten vörös, tölteni való. [De]Chili 'Ancho', 3-5
Ancho 101 - mild; 4-6" long, 2.5-3" wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; from Mexico; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting, Tall Variety
Ancho 211 Hybrid - mild; 4-6" long, 2-3" wide; Ancho/Poblano Type; matures from dark green to red; called "poblano" when fresh, "ancho" when dried; thinner walled fruits; Uses: Large Stuffing
Ancho Gigantia - mild; 5-7" long, 2.5-3" wide; Ancho/Poblano Type; matures from green to brown; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting, Tall Variety
Ancho L - mild; 4-6" long, 2.5-3" wide; Ancho/Poblano Type; matures from dark green to brown; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting, Tall Variety
Ancho Mulato - mild; 4-6" long, 2-2.5" wide; Ancho/Poblano Type; matures from dark green to brown; called "poblano" when fresh, "ancho" when dried; smoky flavor; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting, Tall Variety
Ancho Ranchero Hybrid - mild; 4-6" long, 2.5-3.5" wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting, Tall Variety
Ancho Rojo Hybrid - mild; 4-6" long, 2.5-3" wide; Ancho/Poblano Type; matures from dark green to red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting, Tall Variety
Ancho San Luis - mild; 5-7" long, 2.5-3" wide; Ancho/Poblano Type; matures from dark green to mahoghany red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting, Tall Variety
Ancho Super Hybrid - mild; 5-7" long, 2.5-3.5" wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; good flavor; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting
Ancho Sweet Hybrid - sweet; 4-5" long, 1.25-1.75" wide; Ancho/Poblano Type; matures from green to bright red; pendant pods; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting, Tall Variety
Ancho Villa Hybrid - mild; 5-7" long, 2.5-3.5" wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting, Tall Variety
Antohi Romanian - sweet; 3 to 4 inches long by 2 to 2.5 inches wide; Blocky Type; matures from pale yellow to red; heirloom; from Romania; Uses: Hungarian Cuisine, Paprika, Fried/Stir-Fried
Apple - sweet; 3 to 4 inches long by 1.5 to 2 inches wide; Heart-Shaped Type; matures from green to deep red; pendant pods; Uses: Pimento, Compact
Ariane - sweet; 3.5 to 4 inches long by 3 to 3.5 inches wide; Bell Type; matures from green to deep orange; thick-fleshed and extremely sweet
Arledge Heirloom - hot; 2 to 3 inches long by 1 to 1.5 inches wide; matures from green to orange to red; fruits grow upright; from USA, Louisiana; Short Season
Assam - very hot; 1.5 to 2 inches long by 0.375 to 0.5 inches wide; matures from green to red; thin-walled fruits; from India; Uses: Drying, Indian Cuisine
Aurora - There is always a new chile I grow that makes me step back and say WOW just for the sheer beauty of the plant. This was the winner of the 2000 beauty pageant. 9 - very hot; 1.25 to 1.5 inches long by 0.625 to 0.75 inches wide; matures from pale green to purple to orange to red; upright pods rise above foliage; makes a colorful chile vinegar; Uses: Ornamental, Compact
Azr - hot; 2 to 3 inches long by 0.5 to 0.75 inches wide; matures from green to red; pendant thin-skinned pods; from India; Uses: Indian Cuisine
Bahamian - hot; 1.5 to 2.5 inches long by 0.25 to 0.5 inches wide; matures from green to red; pods are held in upright clusters; from Bahamas
Bailey Piquin - very hot; 0.5 to 0.75 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from green to red; improved pequin variety; Uses: Drying
Banana Hot - medium; 6 to 8 inches long by 1 to 1.25 inches wide; Banana/Long Wax Type; matures from greenish yellow to red; also known as Hungarian Wax; Uses: Hungarian Cuisine, Pickling, Prolific; Short Season
Banana Supreme Hybrid - sweet; 6 to 8 inches long by 1.5 to 2 inches wide; Banana/Long Wax Type; matures from greenish yellow to red; pendant fruits; Uses: Pickling, Prolific; Short Season
Banana Sweet - sweet; 6 to 7 inches long by 1.5 to 2 inches wide; Banana/Long Wax Type; matures from greenish yellow to red; thick-walled, pendant fruits; Uses: Pickling, Prolific; Short Season
Barker's Hot - medium; 5 to 7 inches long by 1 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; hottest of the New Mex type; from USA, New Mexico; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Barney - mild; 5 to 6 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Bellingrath Gardens - hot; 0.75 to 1 inches long by 0.25 to 0.375 inches wide; matures from greenish purple to orange to red; pendant fruits; Uses: Ornamental
Berbere - medium; 3-5" long by 0.75-1" wide; matures from green to orange red; upright pods usually fall with their weight; from Ethiopia
Bermuda Hot - mild; 2.5 to 3 inches long by 1 to 1.5 inches wide; matures from pale green to red; thick and fleshy fruits on short bushy plants; from Bermuda; Uses: Prolific, Short Season
Big Berta Hybrid - sweet; 6 to 7 inches long by 3 to 4 inches wide; Blocky Type; matures from green to bright red; elongated, thick-walled pods; Uses: Large Stuffing, Prolific
Big Chile Hybrid - mild; 7 to 9 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; Uses: Large Stuffing, Prolific, Roasting, Fried/Stir-Fried, Canning/Processing
Big Jim - medium; 6 to 9 inches long by 1.5 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from USA, New Mexico; Uses: Large Stuffing, Prolific, Roasting, Fried/Stir-Fried, Canning/Processing - These extremely large green chiles are for those who like a spicier chile relleno.4
Big Red - sweet; 3 to 5 inches long by 3 to 4 inches wide; Bell Type; matures from green to red; thick-fleshed and extremely sweet
Biker Billy Hybrid - hot; 3 to 4 inches long by 1.5 to 2 inches wide; Jalapeno Type; matures from green to red; pendant pods; Uses: Chipotles, Fresh Salsas, Prolific
Bird Dung - hot; 0.375 to 0.5 inches long by 0.375 to 0.5 inches wide; Chiltepin/Tepin Type; matures from green to red; upright pods fall easily from pedicel; Uses: Drying
Bird's Eye - very hot; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from green to red; upright pods
Biscayne Hybrid - sweet; 5 to 7 inches long by 1.5 to 2 inches wide; Cubanelle/Italian Frying Type; matures from greenish yellow to red; pendant pods; Uses: Fried/Stir-Fried
Black Cuban - hot; 1.25 to 1.5 inches long by 0.375 to 0.5 inches wide; matures from blackish purple to red; upright fruits on purple foliaged plant; Uses: Ornamental - Ornamental with deep purple leaves and small dark purple fruits that ripen to red. Will grow into a tall bush both in a pot and in the garden. 9
Black Plum - medium; 1 to 1.25 inches long by 0.5 to 0.75 inches wide; Pequin/Piquin Type; matures from green to black to red; upright fruits
Bouquet - medium; 0.5 to 0.625 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from pale purple to orange to red; a taller ornamental with upright pods; Uses: Ornamental
Black Prince - hot; 1 to 1.25 inches long by 0.25 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to red; purple foliaged plant; Uses:
Brazilian Malagueta -
Bulgarian Carrot - hot; 3 to 3.5 inches long by 0.625 to 0.75 inches wide; matures from green to orange; pendant fruits; from Bulgaria; Uses: Chutneys, Fresh Salsas, Pickling - Called shipkas in their native Bulgaria, these bright orange chiles are great for pickling.7
Bull Nose - sweet; 3.5 to 4.5 inches long by 3 to 3.5 inches wide; Bell Type; matures from green to red; pendant fruits are uniform; sometimes the inner ribs have a tinge of heat; from India;
California
Cabai Burong - hot; 2 to 2.5 inches long by 0.25 to 0.375 inches wide; Cayenne Type; matures from green to red; upright pods have a hint of lemon flavor; from Malaysia; Uses: Drying
Cabai Merah - Malaysian cayenne with green to red luminous fruits.7
Cacho De Cabra - A thin red Chilean pepper with a dimpled top. "Goat´s horn.
California Wonder - sweet; 4 to 5 inches long by 3 to 4 inches wide; Bell Type; matures from green to red; thick-walled fruits have TMV resistance
Caloro - medium; 2.75 to 3 inches long by 1 to 1.5 inches wide; Short Wax Type; matures from yellow to red; medium thick-fleshed pendant pods; Uses: Pickling, Prolific - Beautiful orange-red peppers with thick walls are a favorite for pickling.5
Calwonder Golden - sweet; 4 to 5 inches long by 3 to 4 inches wide; Bell Type; matures from green to golden yellow; thick-walled, pendant fruits
Candlelight - very hot; 0.75 to 1.25 inches long by 0.25 to 0.5 inches wide; Pequin/Piquin Type; matures from green to orange to red; pods grow upright in clusters; Uses: Ornamental, Compact
Casados Native - medium; 4 to 5 inches long by 1 to 1.25 inches wide; Anaheim/New Mex Type; matures from green to red; thin-walled fruits; from USA, New Mexico; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing; Short Season
Cascabel - medium; 1 to 1.25 inches long by 1 to 1.25 inches wide; matures from dark green to red; can be used green but more popular in it's dried form when seeds rattle inside the pod; from Mexico; Uses: Drying, Mexican Cuisine
Cascabella - hot; 1.5 to 1.75 inches long by 0.5 to 0.75 inches wide; Short Wax Type; matures from pale yellow to orange to red; ; Uses: Pickling, Prolific
Catarina - mild; 0.75 to 1 inches long by 0.75 to 1 inches wide; matures from green to red; good in soups, salsas and tamales
Centennial - Designed by Paul Bosland of New Mexico State University to celebrate its 100th anniversary. This purple ornamental is completely edible. 9
Carrot
Casados Native - 12 cmMedium hot, medium sized chile from Casado Farms in El Guique, NM.4
Cascabel - When this chile is dried and shaken, the seeds rattle, earning their name. The fruits turn dark reddish brown and have a smoky, nutty taste.3
Cayaenne - nagyon csípős, őrölve használják
Cayaenne Buist's Yellow - hot; 4 to 5 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from light green to dark golden orange; wrinkled pendant pods with blunt tips; Uses: Drying, Fresh Salsas;
Cayaenne Carolina - hot; 5 to 6 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from green to red; twice the heat of a normal cayenne; from USA, S.Carolina; Uses: Drying, Fresh Salsas
Cayaenne Golden - hot; 5 to 6 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from green to golden yellow; pendant pods; Uses: Drying, Fresh Salsas
Cayaenne Large Thick - hot; 5 to 6 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from green to red; tapered and curved fruits have thicker flesh; Uses: Fresh Salsas, Pickling;
Cayaenne Long Slim - Long, wrinkled skinny peppers are good for drying.8 - hot; 4 to 6 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from green to red; thin-skinned fruits are often curled and twisted; Uses: Drying, Prolific
Cayaenne Long Thick - Commercial variety dried for powder. Very large.
Cayaenne Purple - hot; 2.5 to 3 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from pale yellow to purple to red; upright pods often fall with their weight;
Cayaenne Super II Hybrid - hot; 5 to 6 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from green to red; better disease resistance; Uses: Drying, Fresh Salsas, Pickling;
Cayaenne Sweet - sweet; 7 to 9 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from pale green to orange to red; thin-walled, pendant fruits; Uses: Prolific, Short Season;
Centenial Rainbow - medium; 0.5 to 1 inches long by 0.5 to 0.625 inches wide; Pequin/Piquin Type; matures from pale yellow to purple splotched to orange to red; upright pods with green foliage; Uses: Ornamental
Chamborate - hot; 3 to 3.5 inches long by 0.5 to 0.625 inches wide; Cayenne Type; matures from green to red; pendant pods; Uses: Fresh Salsas
Chandelier - hot; 1.25 to 1.75 inches long by 0.375 to 0.5 inches wide; matures from green to yellow to orange to red; pendant pods hang in clusters
Charleston Hot - Pale yellow orange cayenne making their debut to popular demand. 8 - very hot; 4 to 5 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from pale green to orange to red; plants have yellowish foliage; from USA, S.Carolina; Uses: Drying, Fresh Salsas, Pickling, Prolific
Cherry - A Georgian Russian variety, shape and color resemble the name. Mild.2
Cherry Bomb Hybrid - medium; 1.5 to 2 inches long by 1.5 to 2 inches wide; Cherry Type; matures from green to red; thick-walled fruits; Uses: Pickling, Prolific, Short Season, Small Stuffing, Canning/Processing, Compact
Cherry Chocolate - medium; 1.5 to 2 inches long by 1.5 to 2 inches wide; Cherry Type; matures from green to dark brown; medium thick-fleshed fruits; Uses: Short Season, Small Stuffing, Compact
Cherry Large Red - hot; 1.5 to 2 inches long by 1.5 to 2 inches wide; Cherry Type; matures from green to red; thick-walled fruits; Uses: Pickling, Small Stuffing, Canning/Processing
Cherry Sweet - sweet; 1.5 to 2 inches long by 1.5 to 2 inches wide; Cherry Type; matures from green to red; pendant pods have thick flesh; Uses: Pickling, Small Stuffing, Canning/Processing
Chervena Chujski - sweet; 4 to 6 inches long by 1.5 to 2 inches wide; matures from green to brown to bright red; pendant pods have very sweet flesh; from Bulgaria
Chi-Chien - very hot; 2.5 to 3 inches long by 0.25 to 0.375 inches wide; matures from green to dark red; thin-skinned fruits grow in upright clusters; Uses: Oriental Cuisine
Chilaca - You've seen this on The Great Chile Poster - colored, long and curving. Earthy spicy taste.
Chilcostle - medium; 5 to 6 inches long by 1 to 1.5 inches wide; matures from green to brownish red to red; pendant pods; from Oaxaca region; from Mexico; Uses: Mexican Cuisine, Mole
Chilhuacle Amarillo - medium; 3 to 3.5 inches long by 1 to 1.25 inches wide; matures from green to orange yellow; pendant pods; from Oaxaca region; from Mexico; Uses: Mexican Cuisine, Mole
Chilhuacle Negro - mild; 3 to 4 inches long by 2.5 to 3.5 inches wide; Blocky Type; matures from velvety green to brown; pendant pods; from Oaxaca region; from Mexico; Uses: Mexican Cuisine, Mole
Chilhuacle Rojo - mild; 3 to 4 inches long by 1.5 to 2 inches wide; matures from green to deep maroon red; pendant pods; from Oaxaca region; from Mexico; Uses: Mexican Cuisine, Mole
Chile Negro - Nijmegen Botanikus Kert
Chili Petine - medium; 0.5 to 0.75 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from purple to yellow to red; upright pods; dark foliage; Uses: Ornamental
Chilipeno Hybrid - hot; 3 to 5 inches long by 1 to 1.25 inches wide; Jalapeno Type; matures from green to red; pendant pods; thick flesh; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing
Chilhuacle - The elusive and rare mother of all mole chiles is here at last. Black velvet.3
Chilly Chili Hybrid - mild; 2 to 2.5 inches long by 0.25 to 0.375 inches wide; matures from greenish yellow to orange to red; upright pods grow in clusters; a "child-proof" non pungent variety
Chiltepe - Also called Texas Pequin. Although small, these wild chiles pack a powerful punch.9
Chiltepin - very hot; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from green to red; thin-skinned upright fruits; usually harvested in the wild in the southwest US; from USA; Uses: Drying; Long Season
Chiltepin, Amarillo - very hot; 0.25-0.375" long, 0.25-0.375" wide; Chiltepin/Tepin Type; matures from golden yellow; a yellow maturing chiltepin; from Mexico
Chiltepin, Pima Bajo - very hot; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from green to red; collected from near the Rio Yaqui; from Mexico; Uses: Drying; Long Season - Tiny, scorchingly hot peppers from Sonora, Mexico. An undomesticated version of the Pequin chile.
Chiltepin, Tarahumara - very hot; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from green to red; a wild chiltepin found in the Sierra Madre in Chihuahua region; from Mexico; Uses: Drying, Mexican Cuisine; Long Season - A tiny hot wild bird pepper collected in the Sierra Madres.
Chiltepin, Tepin, Purple - Also known as purple bird. Small purple colored pea-shaped wild peppers. HOT!9
Chiltepin, Texas - very hot; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from green to red; a wild cultivar from Wimberly, Texas; earlier producer on a more compact plant; best Chiltepin for northern gardens; from USA, Texas; Uses: Prolific
Chimayo - medium; 3 to 4 inches long by 1 to 1.75 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from Chimayo region; from USA, New Mexico; Uses: Fresh Salsas, Large Stuffing, Powder, Roasting, Fried/Stir-Fried, Canning/Processing; Short Season - These ristra chiles have an unusual spiraled and curving shape. 4
Chinese - medium; 0.75 to 1.25 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from green to red; upright pods; from China; Uses: Prolific, Ornamental, Compact - Very large pale green mild to medium chile. Good for company cooking when you don't want to scare anybody away.3
Chinese Giant - sweet; 4 to 6 inches long by 3 to 4 inches wide; Bell Type; matures from green to bright red; thick flesh with great flavor; pendant pods; Uses: Large Stuffing
Chinese Multi-Color - very hot; 1 to 1.25 inches long by 0.5 to 0.75 inches wide; matures from purple to cream to yellow to orange to red; upright blunt-nosed pods; a taller ornamental; from China; Uses: Tall Variety, Ornamental
Chintexle - medium; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from green to red; great roasted over rice dishes; from Oaxaca region; from Mexico; Uses: Drying, Mexican Cuisine
Chocolate Beauty Hybrid - sweet; 3.5 to 4 inches long by 3 to 4 inches wide; Bell Type; matures from green to mahogany brown; TMV resistant; Uses: Prolific
Choricero - sweet; 3 to 3.5 inches long by 2 to 2.5 inches wide; Blocky Type; matures from green to brown to red; pendant pods have medium thin flesh, popular Spanish variety; from Spain; Uses: Large Stuffing
Christmas - medium; 1 to 1.25 inches long by 0.5 to 0.625 inches wide; Pequin/Piquin Type; matures from creamy white to purple to yellow to orange to red; upright pods have nice, sweet flavor; Uses: Prolific, Ornamental, Compact
Coban - very hot; 0.75 to 1 inches long by 0.5 to 0.625 inches wide; Pequin/Piquin Type; matures from green to orange to red; triangular fruits grow upright in clusters; from Guatemala; Uses: Drying - These tiny triangle-shaped fruits are from the Guatemalan highlands. Beautiful sprawling bush.7
Cobra - very hot; 5 to 6 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from green to red; thin-skinned, curved pods hang in great numbers; Uses: Drying, Indian Cuisine, Prolific
Cochiti - hot; 4 to 5 inches long by 1 to 1.25 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from USA, New Mexico; Uses: Large Stuffing, Prolific, Roasting, Fried/Stir-Fried, Canning/Processing; Short Season - This hot chile was grown in the past at the Cochiti Pueblo and was rescued by Native Seeds/SEARCH. It is ready to travel the country to grow in your garden.5
College 64 - mild; 6 to 8 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; smooth, thick-walled fruit; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Colored Bells
Colored Bells in Rows
Color Guard - medium; 1 to 1.25 inches long by 0.25 to 0.5 inches wide; Pequin/Piquin Type; matures from pale yellow to purple to orange to red; upright pods; Uses: Ornamental, Compact;
Confetti - hot; 0.5 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to yellow to orange to red; upright pods; Uses: Ornamental, Compact;
Conquistador - A New Mexican chile that was bred to have absolutely no heat. Great for chile rellenos and green chile sauces for those who like the roasted flavor without the heat. 0 - sweet; 6 to 7 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods have medium thick flesh; also known as Spanish Paprika; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Corbaci - sweet; 5 to 6 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from green to orange to red; pendant pods are twisted and curled; from Turkey; Uses: Prolific
Corno di Torro Red - sweet; 7 to 9 inches long by 1.5 to 2.5 inches wide; matures from green to deep red; pendant fruits are shaped like a bull's horn; from Italy; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried
Corno di Torro Yellow - sweet; 7 to 9 inches long by 1.5 to 2.5 inches wide; matures from green to bright yellow; pendant fruits are shaped like a bull's horn; from Italy; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried
Corona - sweet; 3 to 4 inches long by 3 to 4 inches wide; Bell Type; matures from green to orange; pendant pods
Costeno - hot; 3 to 3.5 inches long by 0.625 to 0.75 inches wide; Cayenne Type; matures from green to red; thin-walled pods; used to give red color to sauces; from Oaxaca region; from Mexico; Uses: Drying, Mexican Cuisine
Costeno Amarilo - hot; 2 to 3 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from green to golden yellow to deep orange; thin-walled fruits; used to give yellow coloring to sauces; from Oaxaca region; from Mexico; Uses: Drying, Mexican Cuisine
Cow Horn - medium; 6 to 8 inches long by 1.25 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red, but sometimes green to yellow; fruits are curved, resembling a horn; Uses: Roasting
Crimson Hot - medium; 5 to 7 inches long by 1.25 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; fruits have medium thick flesh; Uses: Large Stuffing, Roasting;
Criollo - mild; 3 to 3.5 inches long by 1 to 1.25 inches wide; matures from green to deep red; thin-fleshed pods are best used in their dry form; from Mexico; Uses: Mexican Cuisine, Mole, Powder
Crispy Hybrid - sweet; 6 to 7 inches long by 3 to 4 inches wide; Bell Type; matures from dark green to red; pendant, thick-walled fruits
Cubanelle - sweet; 4 to 6 inches long by 1 to 1.5 inches wide; Cubanelle/Italian Frying Type; matures from greenish yellow to deep red; medium thick flesh on pendant pods; known as Sweet Italian Frying Pepper; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried;
Cuyana - hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from pale yellow to yellow to orange to red; upright pods;
Cyklon - hot; 3.5 to 4 inches long by 1 to 1.5 inches wide; matures from green to red; thin-fleshed pods dry easily; from Poland; Uses: Drying, Hungarian Cuisine, Paprika, Powder, Short Season;
Czechoslovakian Black - Dark leaves and purple flowers frame these mild shiny Jalapeno-like chiles which turn an incredible lustrous black, then red. - mild; 2 to 2.5 inches long by 1 to 1.25 inches wide; matures from black to deep red; thick-fleshed pendant pods; from Czechoslovakia; Uses: Fresh Salsas
Dagger Pod - hot; 4 to 5 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from green to orange to red; slightly curved fruits; Uses: Prolific
Del Arbol - 5-7 cm hosszú. Also called the tree chile as this plant can grow up to 3 feet tall with many fruits. The peppers are long and thin. 8. - very hot; 2-3" long by 0.25-0.375" wide; Cayenne Type; matures from green to red; thin-skinned, pendant pods; from Mexico; Uses: Drying, Mexican Cuisine;
Del Arbol de Baja California - The name is long and so are these bright red thin chiles. 7
Del Arbol, Coraeno - 0,5x4cm, v.hot
Del Arbol, Purple - These tree chiles are a shining majestic purple-red. 8 - hot; 2 to 3 inches long by 0.25 to 0.375 inches wide; Cayenne Type; matures from green to purple to red; thin-skinned pendant pods; Uses: Drying, Ornamental
Delicias Hybrid - medium; 2.5 to 3.5 inches long by 1 to 1.5 inches wide; Jalapeno Type; matures from green to red; a newer plant with disease resistance; Uses: Fresh Salsas, Pickling, Prolific, Canning/Processing; Short Season
Demre - A large cayenne from Turkmenistan. 2x15cm 8 - mild; 4 to 6 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from green to red; thin-skinned pods; from Turkey; Uses: Drying, Pickling, Fried/Stir-Fried;
Dept. of Taiwan - mild; 5 to 6 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from green to bright red; smooth, pendant pods are thin-skinned; Uses: Oriental Cuisine
Dhanraj - medium; 2 to 2.5 inches long by 0.375 to 0.5 inches wide; matures from green to red; grows upright in clusters; from India; Uses: Indian Cuisine
Diablo Grande - hot; 6 to 8 inches long by 1.5 to 2 inches wide; matures from light green to red; tapered pendant pods; Uses: Roasting; Short Season
Diamond - sweet; 3 to 4 inches long by 3 to 3.5 inches wide; Bell Type; matures from translucent white to yellow to orange to scarlet red; fruits have medium thick walls
Dragon's Claw - medium; 8 to 10 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from green to deep red; medium thin-walled pods; Uses: Drying, Crafts
Dundicutt - This oft requested chile arrives from Pakistan. Round, red and shiny with a perky point on the bottom. 7
Dutch - hot; 2 to 3 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from green to orange to red; thin-walled pendant pods; from Indonesia; Uses: Prolific
Early Sunsation Hybrid - sweet; 3.5 to 4.5 inches long by 3 to 4 inches wide; Bell Type; matures from green to bright yellow; disease resistant
Eastern Rocket - mild; 4 to 6 inches long by 2.5 to 3 inches wide; Blocky Type; matures from greenish yellow to red; ; Uses: Large Stuffing, Compact
Ecuador Hot - very hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; matures from purple to yellow to orange to red; purple foliage with some variegation; from Ecuador; Uses: Ornamental;
Elephant Trunk - medium; 5 to 7 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from pale green to red; slightly wrinkled and curved fruits; Uses: Indian Cuisine, Prolific, Crafts
Elsita - Very thick brown to red chile from St. Croix, Virgin Islands. Beautiful fuzzy stems and leaves. I cooked with this a lot last season. 5
Embers - hot; 0.5 to 0.675 inches long by 0.25 to 0.5 inches wide; Pequin/Piquin Type; matures from pale yellow to orange to red; upright pods; Uses: Ornamental
Escondido - medium; 4 to 5 inches long by 1 to 1.25 inches wide; Anaheim/New Mex Type; matures from green to brown to red; medium thin-skinned fruits; from USA, New Mexico; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing; Short Season
Espanola - A shiny brilliant red ristra chile of medium heat. Thick flesh is good for roasting and baking chile rellenos. 3
Espanola Improved - medium; 5 to 6 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; very uniform; from USA, New Mexico; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing; Short Season
Extra Hot - medium; 6 to 7 inches long by 1 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; extra heat; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Fajita Hybrid - mild; 3 to 4 inches long by 3 to 3.5 inches wide; Bell Type; matures from green to red; a mildly pungent bell; Uses: Fresh Salsas, Large Stuffing
False Alarm Hybrid - mild; 3 to 3.5 inches long by 1 to 1.5 inches wide; Jalapeno Type; matures from green to red; thick-fleshed pods; Uses: Fresh Salsas, Pickling
Feherozon (Fehérözön) - sweet; 3 to 4 inches long by 2.5 to 3 inches wide; Blocky Type; matures from pale yellow to orange to red; pendant pods; from Hungary; Uses: Hungarian Cuisine, Large Stuffing, Paprika, Compact
Fiesta - hot; 2 to 2.5 inches long by 0.25 to 0.375 inches wide; matures from pale yellow to orange to red; fruits grow upright in loose clusters; Uses: Ornamental, Compact - An ornamental with a flaming rainbow of green-red-yellow chiles. 9
Figaro - sweet; 1.5 to 2 inches long by 2.5 to 3.5 inches wide; Cheese/Tomato-Shaped Type; matures from green to bright red; upright, scalloped-edged fruits; heirloom; from Italy; Uses: Italian Cuisine, Pimento, Small Stuffing, Compact
Fil Fil - From the oilfields of Arabia to the chile fields of Indiana, this cayenne will burn a path to your garden. 7
Filius Blue - mild; 0.5 to 0.75 inches long by 0.5 to 0.75 inches wide; Pequin/Piquin Type; matures from purple to red; purplish foliage; Uses: Ornamental, Compact
Fire - hot; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; Serrano Type; matures from green to red; pendant pods; Uses: Fresh Salsas, Prolific
Firecracker - hot; 0.5 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to cream to orange to red; upright pods; Uses: Drying, Ornamental - Multicolored fiery pequin chiles will dazzle your eyes and your tastebuds. 9
Firenza Hybrid - hot; 3 to 3.5 inches long by 1 to 1.25 inches wide; Jalapeno Type; matures from green to red; thick-walled pendant fruits; Uses: Fresh Salsas, Pickling, Prolific, Canning/Processing
Fish - hot; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; matures from green with yellow stripes, then orange and red, to solid red; green and white variegated foliage; from African-American; Uses: Ornamental, Compact
Five Color - hot; 1 to 1.25 inches long by 0.5 to 0.75 inches wide; Pequin/Piquin Type; matures from purple to cream to yellow to orange to red; a beautiful, taller ornamental; Uses: Tall Variety
Flame Fountain - hot; 2 to 2.5 inches long by 0.25 to 0.375 inches wide; matures from green to red; pendant pods; from India
Floral Gem - hot; 1.25 to 1.5 inches long by 0.75 to 1 inches wide; Short Wax Type; matures from pale yellow to orange to red; when pickled in their immature stage they are known as "Torrido" peppers; Uses: Pickling
Fooled You Hybrid - sweet; 2.5 to 3.5 inches long by 1.25 to 1.75 inches wide; Jalapeno Type; matures from green to red; a Jalapeno with no heat!; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing
Fresno - medium; 2 to 3 inches long by 1 to 1.25 inches wide; matures from green to orange to red; upright fruits; from USA, California; Uses: Fresh Salsas, Prolific; Short Season - Medium in size and heat, good for a crowd pleasing salsa. 5
Frutka - sweet; 3 to 4 inches long by 2 to 3 inches wide; Blocky Type; matures from green to red; pendant fruits; from E. Europe; Uses: Hungarian Cuisine, Paprika
Fushimi - sweet; 5-7" long by 0.5-0.75" wide; Cayenne Type; matures from green to red; thin-walled pendant fruits; from Japan; Uses: Japanese Cuisine, Prolific - Long green to red mild Japanese pepper with a dimpled and twisting top. 1
Garden Salsa Hybrid - medium; 8 to 9 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from green to red; resistant to Tobacco Mosaic Virus; Uses: Fresh Salsas, Prolific; Short Season
Gekikara - A red hot Japanese cayenne. Brilliant crimson when ripe. 8
Georgesco Chocolate - sweet; 3 to 4 inches long by 2 to 2.25 inches wide; Blocky Type; matures from green to reddish brown; pendant fruits; from Romania
Georgia Flame - mild; 5 to 6 inches long by 2 to 2.25 inches wide; matures from green to red; thick, crunchy flesh; from Republic Of Georgia; Uses: Prolific - Large mild yellow chile will blaze a trail to your stomach. 3
Ghana, Round - Clusters of green to red gumdrop shaped peppers from Ghana. 8
Goat Horn - medium; 4 to 5 inches long by 1 to 1.25 inches wide; matures from green to red; pods are often curled and twisted, known as "Sweet Spanish Long"
Goat Weed - Thick velvety stalks topped by small shiny black to red erect fruits. 8 - very hot; 2 to 2.5 inches long by 0.25 to 0.375 inches wide; matures from green to black to orange to red; leaves have silver pubescence; from Venezuela; Long Season
Goddess - I crossed the Peter pepper and the Shishito to create a chile honoring the female anatomy. 4
Gold Spike - medium; 3.5 to 4.5 inches long by 0.25 to 0.75 inches wide; Cayenne Type; matures from green to deep orange; thin-skinned pendant pods
Golden Greek - mild; 4 to 5 inches long by 1 to 1.25 inches wide; matures from greenish yellow to red; golden version of Peperoncini pepper; Uses: Pickling
Gift from Moldova - sweet; 4 to 5 inches long by 2 to 2.5 inches wide; Blocky Type; matures from yellowish green to yellow to red; thick-walled, pendant fruits; from Moldova; Uses: Large Stuffing, Prolific, Compact
Guajillo - A Mexican chile with a lustrous color and licorice taste. 4 - medium; 4 to 4.5 inches long by 1 to 1.25 inches wide; íb>Anaheim/New Mex Type; matures from green to brown to red; thin-skinned; popular variety used in Mexico for sauces; from Mexico; Uses: Drying, Large Stuffing, Mexican Cuisine, Mole, Roasting, Fried/Stir-Fried, Canning/Processing
Guatemala - hot; 11.25" long by 0.5-0.75" wide; Pequin/Piquin Type; matures from green to black to red; pods grow upright; from Guatemala;
Guillin - This Chinese pepper looks like a cascabel but packs a much bigger punch. 6
Guindilla - medium; 3 to 5 inches long by 0.5 to 0.75 inches wide; matures from green to red; pods grow upright and curved slightly, popular Spanish variety for sauces and stews; from Spain
Gumdrop - hot; 0.5 to 0.625 inches long by 0.75 to 1 inches wide; matures from green to orange to red; fruits resemble gumdrops; Uses: Ornamental
Gypsy Hybid - sweet; 4 to 4.5 inches long by 1.5 to 2 inches wide; Cubanelle/Italian Frying Type; matures from pale yellow to orange red; pendant fruits
Hades HotCayenne Type; matures from yellowish green to red; thin-skinned pods; Uses: Drying;
Hahong Ku Chu - A Korean pepper seed sent to me by one of my students who praised the fresh taste. 7
Haifeng - Large pale yellow medium heat chile from China. 3
Haitian Purple - medium; 1 to 1.25 inches long by 0.5 to 0.625 inches wide; Pequin/Piquin Type; matures from purple to orange to red; conical fruits grow upright; Uses: Ornamental, Compact;
Hanoi Red - A bottom heavy red mama from the Hanoi market in Vietnam. 7 - very hot; 1.25-1.75" long by 0.25-0.5" wide; Cayenne Type; matures from red to green; thin-skinned pods grow upright; from Vietnam; Uses: Drying;
Hatch - The most popular New Mexican chile - this is what is shipped by air to most chileheads. Hotter than other types of Anaheims or New Mexicans. Great for spicy rellenos. 4
Hawaiian - hot; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; matures from green to red; fruits grow erect on low, sprawling plant; from USA, Hawaii
Hawaiian Sweet Hot - hot; 1.5 to 2 inches long by 0.5 to 0.625 inches wide; matures from green to red; pendant pods; from USA, Hawaii; Uses: Chutneys, Fresh Salsas - Gleaming green to red peppers with a unique flavor. 5
Hermosillo - very hot; 0.375 to 0.5 inches long by 0.375 to 0.5 inches wide; Chiltepin/Tepin Type; matures from green to red; from Hermosillo, Sonora region; from Mexico; Uses: Drying, Long Season;
Hidalgo - hot; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; Serrano Type; matures from green to red; pendant pods; from Mexico; Uses: Fresh Salsas, Mexican Cuisine, Prolific;
Hinkle Hatz - very hot; 0.75 to 1.25 inches long by 0.5 to 0.75 inches wide; matures from green to red or green to yellow; pendant fruits are said to resemble a chicken's heart; Pennsylvania Dutch heirloom; from USA, Pennsylvania
Holiday Time - hot; 0.5 to 0.625 inches long by 0.5 to 0.625 inches wide; matures from creamy white to purple to yellow to orange to red; fruits grow upright and look like marbles; from Honduras; Uses: Ornamental, Compact
Honduras Wild - hot; 1 to 1.5 inches long by 0.5 to 0.625 inches wide; matures from green to red; thin-walled fruits; from Honduras
Hot Portugal - hot; 5 to 7 inches long by 0.75 to 1 inches wide; matures from green to red; pendant pods; from Portugal; Uses: Roasting, Fried/Stir-Fried, Canning/Processing; Short Season
Hot Red Cheese - mild; 1 to 1.25 inches long by 1.5 to 2 inches wide; Squash Type; matures from green to red; makes good stuffed hors d'oeuvres; Uses: Small Stuffing
Huachimongo - A rare Jalapeno variety. 5
Huasteco - hot; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; Serrano Type; matures from green to red; an improved variety; from Mexico; Uses: Fresh Salsas, Mexican Cuisine, Prolific;
Huatulco Puntado - medium; 3-4" long by 0.5-0.75" wide; Cayenne Type; matures from green to red; medium thick fleshed; from Mexico
Hungarian - This medium hot blocky pepper came from a friend´s Hungarian mother so I call it the Bussert pepper in her honor. She uses it for pickling and canning.
Hungarian Yellow Wax - By popular demand, the classic pungent hot bananas are here for you. 4
Iberian Cayenne - A milder long Cayenne type. Great for drying. 2
Indian P-C1 - very hot; 2 to 2.5 inches long by 0.25 to 0.375 inches wide; matures from green to red; pods grow upright in loose clusters; from India; Uses: Drying, Indian Cuisine
Inferno Hybrid - medium; 7 to 8 inches long by 0.75 to 1 inches wide; Banana/Long Wax Type; matures from greenish yellow to orange to red; improved variety; very uniform production; Uses: Pickling, Prolific; Short Season
Indonesian - hot; 4 to 5 inches long by 0.25 to 0.375 inches wide; Cayenne Type; matures from green to red; very slim fruits are often curled and snake-like; from Indonesia; Uses: Drying;
Isleno Mulato - These glossy, green Poblanos mature to a rich chocolate brown with a smoky licorice flavor when roasted. 3
Isleta - A ristra chile grown at the Isleta Pueblo in New Mexico. 4
Isleta, Long - Large mild relleno chile from the Isleta Pueblo in New Mexico. 18 cm 4
Italia - sweet; 6 to 8 inches long by 1.5 to 2.5 inches wide; ; matures from green to red; pendant pods; Uses: Fried/Stir-Fried
Italian Gurmet Hybrid - sweet; 5 to 7 inches long by 1 to 1.25 inches wide; Cubanelle/Italian Frying Type; matures from green to red; thin-skinned, pendant fruits; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried
Italian Hot - medium; 2.5 to 3 inches long by 0.5 to 0.625 inches wide; matures from green to red; upright pods often fall with their weight; Uses: Italian Cuisine
Italian Roaster Hybrid - medium; 8 to 9 inches long by 0.5 to 0.75 inches wide; Cubanelle/Italian Frying Type; matures from green to red; ; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried
Jalapa Hybrid - medium; 2 to 3 inches long by 1 to 1.5 inches wide; Jalapeno Type; matures from green to red; uniform, thick-fleshed pods; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing; Short Season
Jalapeńo - 5-7 cm hosszú, One of the most popular chiles here in America. Small and stubby with medium heat. 5-6
Jalapeńo Early - hot; 2 to 3 inches long by 1 to 1.5 inches wide; Jalapeno Type; matures from green to red; adapts to cool growing conditions; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing; Short Season
Jalapeńo Jumbo - hot; 2.5 to 3.5 inches long by 1.25 to 1.75 inches wide; Jalapeno Type; matures from green to red; called "Chipotle" when smoked; Uses: Chipotles, Fresh Salsas, Mexican Cuisine, Pickling
Jalapeńo M - hot; 2 to 3 inches long by 1 to 1.5 inches wide; Jalapeno Type; matures from green to red; medium thick walls; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing; Short Season
Jalapeńo Purple - hot; 2.5 to 3 inches long by 1.25 to 1.75 inches wide; Jalapeno Type; matures from pale green to purple to red; makes attractive fresh salsas; Uses: Fresh Salsas, Mexican Cuisine
Jalapeńo TAM -medium; 2 to 3 inches long by 1 to 1.5 inches wide; Jalapeno Type; matures from green to red; slightly milder jalapeno; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing; Short Season
Jaloro - hot; 2 to 3 inches long by 1 to 1.5 inches wide; Jalapeno Type; matures from pale yellow to orange to red; resistant to 6 viruses; from USA, Texas; Uses: Fresh Salsas, Mexican Cuisine, Canning/Processing; Short Season
Jamaican Gold - hot; 1 to 1.5 inches long by 1.25 to 1.75 inches wide; Squash Type; matures from green to golden yellow; pendant pods; from Jamaica; Uses: Prolific
Jamaican Red, Hot - Also called the mushroom pepper after its unusual shape. 8 - hot; 1 to 1.5 inches long by 1.25 to 1.5 inches wide; Squash Type; matures from green to red; pendant pods; from Jamaica; Uses: Prolific
Jamaican Kitchen Pepper - Also called country pepper. Loads of tiny red juicy chiles adorn this tall plant.
Jarales - medium; 3 to 4 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; medium thick flesh; from USA, New Mexico; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Jatiliaba - Indonesian cayenne. A classic red chile.
Jemez - From the Jemez Pueblo in New Mexico. Heart shaped and triangular 3 inch fruits. 8cm, med. hot 4 - 3 to 5 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; grown in Jemex Pueblo in northern NM along the Rio Jemez; from USA, New Mexico; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Jigsaw - Stunning ornamental with green-purple-mostly white foliage and bright purple red fruits. 9 - hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; matures from purple to red; purple and white variegated foliage; Uses: Ornamental, Compact
Jingle Bells Hybrid - sweet; 1.75 to 2.5 inches long by 1.75 to 2.5 inches wide; Bell Type; matures from green to bright red; pendant fruits; good for shish kabobs; Uses: Small Stuffing, Compact
Kaeng Se - My favorite food is tofu curry with pumpkin. This Thai cayenne is just the right touch to perfect this dish. 8
Karma Hybrid - sweet; 5 to 6 inches long by 3 to 4 inches wide; Bell Type; matures from green to red; thick-walled fruits; Uses: Prolific
Key Largo Hybrid - sweet; 6 to 7 inches long by 1.5 to 2 inches wide; Cubanelle/Italian Frying Type; matures from yellowish green to orange to red; medium thin-fleshed, pendant fruits; Uses: Prolific, Fried/Stir-Fried
King Of The North - sweet; 4 to 5 inches long by 3.5 to 4 inches wide; Bell Type; matures from green to red; dependable northern garden variety
King Pao Hybrid - mild; 4 to 5 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from green to bright red; pendant, thin-walled fruit; Uses: Prolific
Korean Hot - hot; 0.5 to 0.75 inches long by 0.5 to 0.75 inches wide; matures from creamy white to yellow to orange to red; upright pods; from Korea; Uses: Ornamental;
Kori Sitakeme - sweet and hot
Ku Chu - A curving pointy chile with thin flesh. These chiles give the heat to kimchee. 3
La Rouge Royale - sweet; 5 to 7 inches long by 3 to 3.5 inches wide; Blocky Type; matures from green to red; thick-fleshed; pendant fruits
Lady Bell Hybrid - sweet; 4 to 5 inches long by 3 to 4 inches wide; Bell Type; matures from green to red; produces well in cooler weather; Uses: Prolific
Lafayette - This mild chile came to me in Indiana all the way from China. It was sent to China from Purdue University in Indiana. It is indeed a small world. 2
Lal Mirch - A red cayenne from a farmer´s market in India. 8
Lamuyo - sweet; 5 to 6 inches long by 2.5 to 3 inches wide; Blocky Type; matures from green to red; thick-walled, pendant fruits
Laotian - hot; 1.5 to 2 inches long by 0.25 to 0.375 inches wide; Cayenne Type; matures from green to red; upright pods; from Laos; Uses: Oriental Cuisine;
Largo Purple - hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; matures from purple to orange to red; green, white and purple foliage; Uses: Ornamental
Lipstick - sweet; 3 to 4 inches long by 1.5 to 1.75 inches wide; Heart-Shaped Type; matures from green to red; upright fruits have thick flesh; Uses: Pimento
Lisa's Pequin - hot; 1 to 1.25 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from green to red; upright pods; Uses: Prolific;
Litle Dickens - sweet; 2.5 to 3.5 inches long by 0.75 to 1.25 inches wide; matures from green to bright orange; upright pods; Uses: Compact
Little Elf - medium; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from yellow to purple to orange to red; upright pods; from Hungary; Uses: Ornamental, Compact
Lombak - mild; 5 to 6 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from green to red; heirloom; from Indonesia; Uses: Drying, Indian Cuisine
Lombardo - 10-12cm, pale green, lots
Louisiana Hots - hot; 2 to 3 inches long by 1 to 1.5 inches wide; matures from green to red; upright pods; Southern heirloom; from USA, Louisiana
Malibu Purple - hot; 0.5 to 0.75 inches long by 0.5 to 0.75 inches wide; matures from purple to red; upright fruits; Uses: Ornamental, Compact
Marconi Giant Hybrid - sweet; 7 to 8 inches long by 1.5 to 2.5 inches wide; Cubanelle/Italian Frying Type; matures from green to red; TMV and PVY resistant; Uses: Fried/Stir-Fried
Marconi Golden - sweet; 6 to 10 inches long by 1.5 to 2.5 inches wide; Cubanelle/Italian Frying Type; matures from green to golden yellow; pendant fruits; from Italy; Uses: Italian Cuisine, Large Stuffing, Fried/Stir-Fried
Marconi Purple - sweet; 6 to 8 inches long by 1.5 to 2.5 inches wide; Cubanelle/Italian Frying Type; matures from green to blackish purple to red; pendant fruits; from Italy; Uses: Italian Cuisine, Fried/Stir-Fried
Marconi Red - sweet; 6 to 10 inches long by 1.5 to 2.5 inches wide; Cubanelle/Italian Frying Type; matures from green to red; pendant fruits; from Italy; Uses: Italian Cuisine, Fried/Stir-Fried
Mareko Fana - Thin, pale green corkscrew cayennes from Ethiopia. Surprisingly mild. 2
Martin's Carrot - medium; 1.75 to 2.5 inches long by 0.5 to 0.75 inches wide; matures from green to red; pendant pods
Masquerade - hot; 2 to 3 inches long by 0.25 to 0.5 inches wide; matures from green to purple to red; upright clustered fruit; Uses: Ornamental
Masuto - Larger medium heat deep red Japanese chile. 4
Mavras Hybrid - sweet; 3 to 5 inches long by 3 to 4 inches wide; Bell Type; matures from black to purple to red; thick-walled and shiny fruits; TMV resistant
Mayo Chiltepine - Another tiny scorcher collected from the Sonoran thorn forest.
Medusa Hybrid - mild; 2 to 2.5 inches long by 0.24 to 0.375 inches wide; matures from creamy white to yellow to orange to red; a "child-proof" non pungent variety; Uses: Ornamental, Compact
Merah - hot; 4 to 5 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from green to red; pendant pods; from Malaysia
Mesilla Hybrid - medium; 7 to 10 inches long by 1 to 1.5 inches wide; matures from green to red; pendant pods; Uses: Drying, Roasting, Craf
Mexi-belle Hybrid - mild; 3 to 4 inches long by 2.5 to 3.5 inches wide; Bell Type; matures from green to red; resistant to TMV; Uses: Large Stuffing; Short Season - A bell pepper with just the tiniest tingle.1
Mini Chocolate Bell - sweet; 1.5 to 2 inches long by 1 to 1.5 inches wide; Bell Type; matures from green to chocolate brown; pendant pods; from USA; Uses: Small Stuffing
Mini Red Bell - sweet; 1.5 to 2 inches long by 1 to 1.5 inches wide; Bell Type, matures from green to red; pendant pods; from USA; Uses: Small Stuffing
Mini Yellow Bell - sweet; 1.5 to 2 inches long by 1 to 1.5 inches wide; Bell Type; matures from green to yellow; pendant pods; from USA; Uses: Small Stuffing
Mitla Hybrid - hot; 2 to 3 inches long by 0.75 to 1 inches wide;
Jalapeno Type; matures from green to red; pendant pods; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Prolific, Canning/Processing; Short Season
Mitsi Lea Hybrid - medium; 3 to 4 inches long by 1.25 to 1.5 inches wide; Jalapeno Type; matures from green to red; an extra large Jumbo Jalapeno; Uses: Chipotles, Fresh Salsas, Mexican Cuisine
Monkey Butt - Erin, the Chile Girl, crossed the Shishito with the Monk's Hat and christened this unbelievably goofy result. 5
Monkey Face - hot; 4 to 5 inches long by 1 to 1.5 inches wide; matures from green to red, but sometimes green to golden yellow; slightly distorted and wrinkled pods; Uses: Unusually Shaped Fruit;
Moravian - mild; 4 to 6 inches long by 2.5 to 3 inches wide; Blocky Type; matures from yellowish green to orange to red; ; Uses: Large Stuffing, Compact
Mr. Purple - mild; 3 to 4 inches long by 0.75 to 1 inches wide; matures from pale yellow to purple to red; makes a beautiful addition to fresh salads
Mulato - nagy méretű, 10-12 cm hosszú és 5-7 cm széles, közepesen csípős, vastag husú, éretten sötét barna, tölteni való 2-4
Mulato Isleno - mild; 4 to 6 inches long by 1.5 to 1.75 inches wide; Ancho/Poblano Type; matures from deep green to dark brown; similar to Anchos but with better disease resistance; from Mexico; Uses: Large Stuffing, Mexican Cuisine, Mole, Roasting
Mushroom, Yellow - This has been compared to a mushroom, UFO and pattypan squash in shape, but the medium-hot taste is all chile. 6
Mucho Nacho Hybrid - hot; 2.5 to 3.5 inches long by 1 to 1.25 inches wide; ; matures from green to red; pendant pods; Uses: Chipotles, Fresh Salsas, Mexican Cuisine
Naga Jolika - This pepper received much hype after a NPR story that reported it as the hottest in the World. Hype? You be the judge. 8
Namban, Southern - This hot cayenne comes from Hokkaido, Japan. Richly red. 8
Nambe - Medium heat bright red chile from Nambe Pueblo in New Mexico. 4
Nardello - sweet; 6 to 10 inches long by 0.75 to 1.25 inches wide; Cubanelle/Italian Frying Type; matures from green to brown to red; pendant fruits; heirloom; from Italy; Uses: Italian Cuisine, Roasting, Canning/Processing
Navajo - Mild to medium green to red chile for roasting and stuffing.3
Negro - Perhaps politically incorrect, nevertheless named for its rich dark color. This medium sized Mexican chile is considered to be a sweet chile.1
Negro de Valle - matures deep chocolate, med.hot
Nepalese - A dizzying euphoria will suffuse your being as you savor this small cayenne.8
Nepali Orange - hot; 1 to 1.5 inches long by 0.375 to 0.5 inches wide; matures from pale yellow to red; brought to Fiji by migrants from India; from India
New Delhi Long - hot; 3 to 4 inches long by 0.375 to 0.5 inches wide; matures from green to red; thin-skinned pendant fruits; from India; Uses: Drying, Indian Cuisine
New Mex, Joe Parker - mild; 6 to 7 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; uniform pods with thick flesh; Uses: Large Stuffing, Prolific, Roasting, Fried/Stir-Fried, Canning/Processing; Short Season - An Anaheim type with wider shoulders. I find this easier to stuff for rellenos.
New Mex, R Naky - mild; 5 to 6 inches long by 1 to 1.25 inches wide; Anaheim/New Mex Type, matures from green to red; pendant pods; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing - A very mild, but good sized New Mexican type. Excellent for roasting and stuffing. 2
New Mexico 64 - mild; 5 to 7 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; flat, fleshy fruits; from USA, New Mexico; Uses: Drying, Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Nikkoh - A very thin, twisting Japanese chile. Excellent for drying.7
Nippon Taka - hot; 2 to 3 inches long by 0.25 to 0.375 inches wide; matures from green to red; pods grow in upright clusters; from Japan; Uses: Drying, Japanese Cuisine
North India - hot; 2.5 to 3 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from green to red; thin-skinned, pendant pods; from India; Uses: Drying, Indian Cuisine
Nosegay - medium; 0.375 to 0.5 inches long by 0.375 to 0.5 inches wide; matures from pale green to red; pods are in upright clusters; Uses: Ornamental, Compact
NuMex Bailey Piquin - ez az első gépi szedésű piquin, szárított örleménye csípős
NuMex Centennial - medium; 0.5 to 0.75 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to yellow to orange to red; upright pods with purple foliage; Uses: Ornamental - developed for New Mexico State University's 100 year anniversary, colorful ornamental
NuMex Eclipse - A burnished brown Anaheim/New Mex Type chile. Great for mild mole. Seeds - NMSU. 3
NuMex, Mirasol - medium; 2 to 3 inches long by 0.5 to 0.75 inches wide; matures from green to red; pungent flavor with hint of strawberry; from Mexico; Uses: Mexican Cuisine - "Looking at the sun" These chiles grow toward the sky. Also called chile trompa (elephant´s trunk).7 - csípős, használják koszorúban díszítésre és őrölve fűszernek
NuMex Sunburst - An ornamental chili from NMSU. These cultivars are used to provide a source for making mini-ristras and chile wreaths. Immature fruit color is green, while mature fruit color is orange for
NuMex Sunflare - An ornamental chili from NMSU. These cultivars are used to provide a source for making mini-ristras and chile wreaths. Immature fruit color is green, while mature fruit color is red for
NuMex Sunglo - An ornamental chili from NMSU. These cultivars are used to provide a source for making mini-ristras and chile wreaths. Immature fruit color is green, while mature fruit color is yellow for
NuMex Sunrise - An Anaheim/New Mex Type NuMex Sunset - This Anaheim/New Mex Type NuMex Twilight - medium; 0.5 to 0.75 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from pale yellow to orange to red; upright pods; Uses: Ornamental - A favorite ornamental of home gardeners, small, erect fruits start off purple go to yellow to orange, and, lastly, red
Olé - hot; 2.5 to 3 inches long by 1 to 1.5 inches wide; Jalapeno Type; matures from green to red; thick-fleshed fruits; Uses: Chipotles, Fresh Salsas, Mexican Cuisine
Omnicolor
Onza Roja - medium; 2.5 to 3 inches long by 0.5 to 0.625 inches wide; matures from green to orange to red; usually used in dry form; from Mexico; Uses: Drying, Mexican Cuisine - Beautiful fuzzy leaves and stems bear a resemblence to the Serrano.6
Orange Blossom - hot; 0.5 to 0.75 inches long by 0.375 to 0.5 inches wide; matures from green to bright golden yellow; upright pods; Uses: Ornamental
Orange Sun - sweet; 3.5 to 4.5 inches long by 3 to 4 inches wide; Bell Type; matures from green to orange; pendant pods
Ordono - hot; 1 to 1.25 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from light green to purple to yellow to orange to red; teardrop-shaped pods are borne upright; from Chihuahua region; from Mexico; Uses: Ornamental, Compact; - A Native American ornamental with purple and multicolored fruits. It is completely edible.9
Orozco - hot; 4 to 6 inches long by 1.5 to 2 inches wide; matures from green to bright orange; pendant pods; from E. Europe; Uses: Chutneys - A visual knockout. Beautiful dark purple leaves and fruit. 8
Ortega - mild; 6 to 7 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; from TMR23 stock; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Paprika , Andrea - sweet; 3-4" long, 2-3" wide; Blocky Type; matures from greenish yellow to orange to red; pendant pods; from E. Europe; Uses: Hungarian Cuisine, Paprika
Paprika Boldog - mild; 4-5" long, 1-1.5" wide; matures from green to red; pendant pods; Uses: Hungarian Cuisine, Paprika, Powder
Papua New Guinea - Small hot chiles from Papua New Guinea.7
Paradiscomalaku - This pepper came from Hungary and is one of their mildly spicy paprika peppers. Wonderful for drying and grinding into powders.2
Pasilla - 12-15 cm hosszú, 2-3 cm szélesLittle raisin. A shiny, smaller, curved, mildly spicy chile. Part of the "Holy Trinity" of mole chiles, along with Isleno and Poblano. közepes hosszuságú, vékony termésű, éretten sötét barna színű 3-5
Pasilla Apaseo - mild; 5 to 6 inches long by 0.75 to 1.25 inches wide; matures from dark green to brown; distinctive flavor, usually used in dry form; Uses: Drying, Mexican Cuisine, Mole, Powder, Tall Variety - A larger variety, wonderful for rich, earthy dark mole sauces.
Pasilla Bajio - Very thin-walled and long, these shiny black-green chiles ripen to dark brown. They dry well for use as powders or mole sauces. - mild; 5 to 7 inches long by 0.75 to 1 inches wide; matures from dark green to brown; TMV resistant, usually used in dry form; from Mexico; Uses: Drying, Mexican Cuisine, Mole, Powder, Tall Variety;
Pasilla De Oaxaca - mild; 5 to 7 inches long by 0.75 to 1 inches wide; matures from dark green to brown; usually used in dry form; from Mexico; Uses: Drying, Mexican Cuisine, Mole, Powder, Tall Variety;
Patagonia - This was the top seller in the potted ornamentals last season and they weren't even in the purple pots! Small cone-shaped multicolored fruits adorn this Hispanic heirloom from Arizona.8
Pepperoncini - mild; 3 to 4 inches long by 0.75 to 1 inches wide; matures from green to orange to red; fruits are usually picked and pickled in immature green stage; from Italy; Uses: Italian Cuisine, Pickling; Short Season - By popular demand, I offer this mild, pickling pepper. This goofy shape looks great in a canning jar or in vinegar.2
Pepperone - This Italian seed package translated as "peppers for pickling cigarettes." I decided this really meant they were a type of Pepperoncini. But what a great name!1
Pequin - A domesticated version of the chiltepine. Tiny and hot. This is the chile I use for vinegars, oils and vodkas.9
Peruvian Purple - mild; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to red; fruits grow upright in loose clusters; from Peru; Uses: Ornamental - An edible ornamental with purple flowers, deep purple foliage and fruit. Eventually turns red, but new crop will start purple.9
Peter Pepper, Red - hot; 3 to 4 inches long by 1 to 1.25 inches wide; matures from green to red; uniquely shaped fruits make a good conversation piece; Uses: Fresh Salsas, Unusually Shaped Fruit, Powder - Named for the male anatomy that it resembles. Always a conversation piece at the dinner table.
Peter Pepper, Yellow - medium; 3 to 4 inches long by 1 to 1.25 inches wide; matures from green to yellow; uniquely shaped fruits make a good conversation piece; Uses: Fresh Salsas, Unusually Shaped Fruit, Powder
Picante Rosso Di Caienna - Small to medium sized chile designed for those who like a little spice in their pasta sauces.
Picco de Gallo - "Rooster´s Beak". This Mexican plant is small and very prolific. A good salsa chile.7
Pico de Pajaro - Bird's beak. Small red hot cayenne from Mexico.7
Pili Pili - medium; 2.5 to 3 inches long by 0.75 to 1 inches wide; matures from green to red; thin-walled pods are pendant
Pilli Pilli - very hot; 0.5 to 0.75 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from green to red; a bird pepper known for being hot; from Africa
Piment Bec D'osea Noir - Black-purple African-American chile believed to have originated in Haiti.7
Pimento de Chiero - hot; 0.5 to 0.75 inches long by 0.25 to 0.375 inches wide; matures from green to yellow to pale yellow; known as "smell pepper" because of unique smell; from S. America
Pimento (Pimentia) de Padron - medium; 2.5 to 3.5 inches long by 0.75 to 1.25 inches wide; matures from green to red; usually used in its immature stage; pendant pods; from Spain; Uses: Fried/Stir-Fried - A basic tool for the Spanish chef and the darling of the American cooking industry in 2001. Try it for yourself and see what the buzz is all about.
Pimento L - sweet; 3.5 to 4.5 inches long by 2 to 3 inches wide; Heart-Shaped Type, matures from green to red; Tobacco Mosaic Virus resistant; Uses: Small Stuffing
Piquillo - Mild to medium heat. Excellent all-purpose cooking chile from Spain. Tapas anyone? nagy méretű spanyol fajta, enyhétől közepesig nyípős, tölteni való 4
Piquin, Large Black - hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from black to brown to red; fruits are held upright on long pedicels; Uses: Drying; Long Season - The name sums it up. Prolific black purple fruits on a large bush.9
Poblano - This heart shaped glossy chile is traditionally used for rellenos and mole sauces. The green stage is called Poblano and the red stage is called Ancho. Although considered a mild chile, I have found Poblanos grown in the Midwest are usually hotter than those grown in the Southwest.3
Poinsettia - very hot; 2.5 to 3.5 inches long by 0.375 to 0.5 inches wide; matures from green to red; pods grow upright in clusters; Uses: Ornamental - A Christmas chile that can last year round as a houseplant. Red fruits and green foliage make a striking combination.7
Portugal - A classic. I've grown this for years and wanted to share it with all cayenne lovers.7
Prairie Fire - medium; 0.5 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from pale yellow to orange to red; upright pods grow on prostrate plants; Uses: Ornamental, Compact
Pretty Purple - hot; 0.5 to 0.75 inches long by 0.5 to 0.75 inches wide; matures from purple to red; upright pods on purple-foliaged plant; Uses: Ornamental, Compact
Prik Ki Nu - This tall plant produces a larger red Thai pepper, 1 1 inches in length.9
Prof. Meader's chocolate - sweet; 3 to 4 inches long by 2 to 3 inches wide; Blocky Type; matures from green to brown; pendant pods
Pueblo - mild; 5 to 7 inches long by 1.5 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; smooth, pendant pods; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Puerto Rican Jelly Bean - Don't confuse these jelly beans with their wimpy counterparts.9
Puerto Vallarta - medium; 1.5 to 2.25 inches long by 0.5 to 0.75 inches wide; matures from green to red; upright pods often fall with their weight;
Pulla - medium; 3 to 4 inches long by 0.375 to 0.5 inches wide; Cayenne Type, matures from green to brownish red; thin-skinned pendant fruits have a hint of licorice flaveor; from Mexico; Uses: Drying, Mexican Cuisine Nice medium heat chile with the taste of licorice. Ripens to a glossy red-brown.4
Punjab Small Hot - very hot; 2 to 3 inches long by 0.25 to 0.375 inches wide, Cayenne Type, matures from green to red; thin-skinned pendant pods; from India; Uses: Indian Cuisine
Purira (Purrira) - very hot; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; matures from greenish yellow with purple splotches to yellow to orange to red; upright pods have medium thick flesh; disease resistant - Wonderful fruity taste and aroma. Orange red when ripe.
Purple - hot; 0.75 to 1 inches long by 0.25 to 0.375 inches wide; matures from deep purple to yellow to red; pendant fruits on purple-foliaged plant; beautiful; Uses: Ornamental
Purple Beauty - sweet; 3 to 4 inches long by 2.5 to 3 inches wide, Bell Type, matures from green to dark purple to red; pendant pods; Uses: Compact
Purple Cluster - hot; 0.5 to 1 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from purple to red; upright fruit grow in clusters; purple foliage; Uses: Ornamental
Purple Prince - Beautiful white flowers with purple edges produce round glossy purple and red fruits that will dazzle you all summer.
Purple Tiger - A purple-fruited ornamental to add royal color to your garden.
Pusa Jawala (Jwala) - medium; 3 to 4 inches long by 0.25 to 0.5 inches wide; Cayenne Type; matures from green to orange to red; wrinkled pendant fruits have thin skin; from India; Uses: Drying, Indian Cuisine, Prolific - A lovely hot chile for adding just the right flavor to Indian curries.7
Quatro Milpas - Large, mild, fleshy chiles that ripen to a deep brownish red color.4
Quintisho - hot; 0.5 to 0.75 inches long by 0.5 to 0.75 inches wide; matures from green to orange; upright pods resemble a tiny cherry tomato; from Bolivia
Rainbow, Bolivian - hot; 0.5 to 0.75 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to yellow to orange to red; upright pods; beautiful; from Bolivia; Uses: Drying, Ornamental - Produces beautiful, tiny, multicolored fruits throughout the growing season. A striking plant. 9
Rainbow, Brazilian - hot; 0.5 to 0.75 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to yellow to orange to red; upright pods; beautiful; from Brazil; Uses: Ornamental
Rat Tail - medium; 4 to 6 inches long by 0.75 to 1 inches wide; Cayenne Type; matures from green to red; pendant fruits are slightly curved
Rat Turd - hot; 0.5 to 0.75 inches long by 0.125 to 0.25 inches wide; Pequin/Piquin Type, matures from green to red; upright, thin-skinned pods; Uses: Drying
Red Ruffled Pimento - sweet; 1.5 to 2 inches long by 3 to 3.5 inches wide; Cheese/Tomato-Shaped Type; matures from green to red; fruits have scalloped edges with thick flesh; Uses: Pimento, Small Stuffing
Red Sella - mild; 5 to 6 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; slightly flattened, pendant pods; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Relleno - mild; 5 to 8 inches long by 0.75 to 1.25 inches wide; matures from yelllowish green to red; dependable variety for northern gardens; Uses: Roasting, Fried/Stir-Fried, Canning/Processing; Short Season - When even an Anaheim is too hot, reach for this very mild large chile for roasting and stuffing. Makes a soothing chile relleno.1
Relleno, Ecuador Sweet - sweet; 4 to 6 inches long by 0.75 to 1.25 inches wide; matures from green to red; pendant pods; from Ecuador; Uses: Roasting, Fried/Stir-Fried
Relleno, Italian Sweet - sweet; 4 to 7 inches long by 0.75 to 1 inches wide; matures from green to red; pendant pods; from Italy; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried
Ren Hot - hot; 1 to 1.5 inches long by 0.75 to 1 inches wide; matures from pale yellow with purple blotches to orange to red; upright pods; from USA, Puerto Rico
Ring Of Fire - hot; 3 to 4 inches long by 0.25 to 0.375 inches wide; Cayenne Type; matures from green to red; thin-skinned, pendant pods; Uses: Drying, Fresh Salsas; Short Season
Rio Grande - medium; 2 to 3 inches long by 0.75 to 1.25 inches wide; Short Wax Type; matures from pale yellow to orange to red; smooth, pendant pods; from Mexico; Uses: Prolific, Canning/Processing; Short Season - A medium hot chile, somewhat like a Jalapeno, except the color begins yellow and gradually changes to orange and then bright red.5
Riot - hot; 2 to 3 inches long by 0.25 to 0.375 inches wide; matures from pale yellow to orange to red; pods grow erect in clusters; Uses: Ornamental, Compact
Romanian Sweet - sweet; 3 to 4 inches long by 2 to 3 inches wide; Blocky Type; matures from pale yellow to orange to red; upright pods; from Romania; Uses: Paprika, Fried/Stir-Fried, Compact; Short Season
Royal Black - hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide, Pequin/Piquin Type, matures from purple to red; upright pods with very dark purple foliage
Russian - mild; 1.5 to 2 inches long by 0.25 to 0.375 inches wide; Cayenne Type; matures from green to red; upright pods; from Russia
Russian 2 - medium; 0.75 to 1 inches long by 0.75 to 1 inches wide; matures from green to red; thin-walled, upright fruit; from Russia; Uses: Drying, Crafts - Cseresznye paprika
Salsa Delight - mild; 5 to 7 inches long by 0.5 to 0.75 inches wide, Cayenne Type, matures from green to red; pendant pods; excellent disease resistance; from Turkey; Uses: Fresh Salsas, Prolific
San Felipe - medium; 3 to 5 inches long by 0.75 to 1 inches wide, Anaheim/New Mex Type, matures from green to red; from the San Felipe region; from USA, New Mexico; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing - 13 cm long, med.hot
Sandia - medium; 6 to 7 inches long by 1 to 2 inches wide; Anaheim/New Mex Type, matures from green to red; medium thick-walled, pendant pods; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing - 18cm, hot. A popular chile. Long, hot and a deep crimson color when mature.4
Santa Fe Grande - medium; 3 to 5 inches long by 0.75 to 1.25 inches wide; Short Wax Type; matures from greenish yellow to orange to red; pendant pods; Uses: Prolific, Canning/Processing; Short Season
Santaka Asian Hot - medium; 2 to 3 inches long by 0.25 to 0.5 inches wide; matures from green to red; upright fruits; from Asia; Uses: Oriental Cuisine - A small Japanese chile. Good for stringing and drying. Chiles grow in upright clusters.7
Santo Domingo - From the Santo Domingo Pueblo in New Mexico. These hot peppers turn a brilliant red and are traditionally made into ristras.
Santo Domingo Pueblo - hot; 4 to 5 inches long by 0.75 to 1.25 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from USA, New Mexico; Uses: Crafts - 8 cm long, ristras 4
Sapporo - mild; 4 to 5 inches long by 0.5 to 0.625 inches wide, Cayenne Type, matures from green to red; pendant, thin-walled fruits; Uses: Prolific
Sebes - medium; 4 to 6 inches long by 1 to 1.25 inches wide; Banana/Long Wax Type; matures from green to yellow to orange; slightly flattened, pendant fruits have medium thick flesh; from Czechoslovakia; Uses: Hungarian Cuisine, Prolific, Canning/Processing
Senorita Hybrid - mild; 2 to 3 inches long by 0.75 to 1 inches wide; Jalapeno Type; matures from green to red; smooth, pendant fruits have thick flesh; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing; Short Season
Serrano - hot; 2 to 3 inches long by 0.5 to 0.625 inches wide; Serrano Type matures from green to red; smooth, pendant pods; from Mexico; Uses: Fresh Salsas, Mexican Cuisine - kis-közepes méretű, 2-8 cm hosszú 1 cm széles, vastag husú, csípős, remek a salsa-hoz és a pico de gallo-hoz. My favorite chile. Consistently hot. These small chiles are excellent for drying, resisting mildew even in Southern Indiana´s climate. [De]Chili 'Serrano', 7
Serrano, Del Sol Hybrid - hot; 2.5 to 3.5 inches long by 0.5 to 0.75 inches wide, Serrano Type, matures from green to red; disease resistance; Uses: Fresh Salsas, Prolific
Serrano, Purple - hot; 2 to 3 inches long by 0.75 to 1 inches wide, Serrano Type, matures from green to purple to red; pendant fruits
Serrano, Tampiqueno - hot; 1 to 2 inches long by 0.5 to 0.625 inches wide, Serrano Type, matures from green to red; smaller pendant pods; from Mexico; Uses: Fresh Salsas, Mexican Cuisine, Prolific
Sha Emm - Cayenne from Bhutan. 7
Shata Blady - Maybe the Egyptian pharaohs included this cayenne in their afterlife plans. 8
Sheepnose Pimento - sweet; 2 to 3 inches long by 3 to 4 inches wide; Cheese/Tomato-Shaped Type; matures from green to red; heirloom; from USA, Ohio; Uses: Pimento, Small Stuffing, Canning/Processing
Shishito - sweet; 3 to 4 inches long by 0.5 to 0.75 inches wide; matures from green to red; wrinkled pods have thin, sweet flesh; from Japan; Uses: Japanese Cuisine, Prolific, Fried/Stir-Fried; Short Season - This green chile is also called the hip or buttock pepper because of its unusual end shape. Grow next to the Peter pepper and see what happens. 1
Shisnotsu - mild; 2.5 to 3.5 inches long by 0.5 to 0.75 inches wide; matures from green to red; wrinkled, pendant pods; from Japan; Uses: Japanese Cuisine, Prolific, Fried/Stir-Fried; Short Season
Sigaretta di Bergamo - 10-12cm long
Sinahuisa - medium; 1.5 to 2 inches long by 0.375 to 0.5 inches wide, Serrano Type, matures from green to red; smooth, pendant pods; Uses: Fresh Salsas, Mexican Cuisine - From a small communal farm in Sonora, Mexico. Similar to a Serrano, but much meatier. fleshy, 5cm long, hot 7
Singapore - hot; 3 to 5 inches long by 0.25 to 0.375 inches wide, Cayenne Type, matures from green to red; thin-skinned pendant pods; Uses: Oriental Cuisine
Slim Jim - medium; 7 to 9 inches long by 1 to 1.25 inches wide; Anaheim/New Mex Type; matures from green to red; meaty flesh; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
Sonora Anaheim új-mexikói fajta, közepes méretű, közepesen csípős, vastag husú
Chiltepin, Sonoran - very hot; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from green to red; upright pods have thin flesh; from Sonora region; from Mexico; Uses: Drying; Long Season - A wild bird pepper from Sonora, Mexico. Small red chiles resemble peas only in size and shape, but certainly not in heat. 9
Spanish Spice Hybrid - mild; 6 to 7 inches long by 1 to 1.5 inches wide; matures from green to red; medium thin-walled fruits; Uses: Roasting, Fried/Stir-Fried
Sport - medium; 1 to 1.5 inches long by 0.375 to 0.5 inches wide, Pequin/Piquin Type, matures from green to red; popular variety used in pickled green stage on hot dogs and sandwiches; Uses: Pickling, Prolific
Squash, Red - medium; 1.5 to 2 inches long by 1.5 to 2 inches wide, Squash Type, matures from green to red; also known as Red Mushroom; Uses: Pickling, Prolific, Small Stuffing
Squash, Yellow - medium; 1.5 to 2 inches long by 1.5 to 2 inches wide, Squash Type, matures from green to yellow; also known as Yellow Mushroom; Uses: Pickling, Prolific, Small Stuffing
St. Helena - An oversized pequin from St. Helena Island. Red ruby jewels of fire. 8
Stripe - hot; 1.5 to 2 inches long by 0.5 to 0.75 inches wide; matures from green with white stripes, to orange and red, to red; pods are striped like a watermelon; plants have green and white variegated leaves; Uses: Ornamental, Compact
Sunbright - sweet; 3 to 4 inches long by 3 to 4 inches wide, Bell Type, matures from green to bright yellow; fruits have thick flesh
Sunrise, Orange Sweet - sweet; 3.5 to 4.5 inches long by 2.5 to 3.5 inches wide, Bell Type, matures from pale yellow to orange-blushed to red; disease resistant; Short Season
Super Shepherd - sweet; 5 to 7 inches long by 1.5 to 2 inches wide, Cubanelle/Italian Frying Type, matures from green to red; thick-fleshed and juicy; from Italy; Uses: Italian Cuisine, Roasting, Canning/Processing
Suryankhi Cluster - very hot, 1.5 to 2.5 inches long by 0.25 to 0.375 inches wide; matures from green to red, fruits grow upright in clusters; from India, Uses: Indian Cuisine
Sweet Chocolate - sweet, 4 to 5 inches long by 2 to 3 inches wide, Bell Type, matures from green to chocolate brown, medium thick flesh
Sweet Pickle - sweet; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; matures from yellow to purple splotched to orange to red; fruits are borne in dense, upright clusters; Uses: Pickling, Prolific, Ornamental; Short Season
Szechwan - hot; 3.5 to 4.5 inches long by 0.25 to 0.375 inches wide, Cayenne Type, matures from green to red; thin-skinned, pendant pods; Uses: Oriental Cuisine
Szeged - mild; 4 to 5 inches long by 0.75 to 1 inches wide, matures from green to deep reddish brown, developed by Szeged University; from Hungary; Uses: Drying, Hungarian Cuisine, Paprika, Powder
Szegedi Giant - sweet; 2 to 4 inches long by 1.5 to 2 inches wide; matures from creamy white to orange to red; medium thick-walled, pendant fruits; from Hungary; Uses: Hungarian Cuisine, Paprika, Powder
Szentesi Semi-Hot (félcsíp?s) - medium; 4 to 5 inches long by 1.5 to 2 inches wide, Blocky Type, matures from greenish yellow to orange to red; pendant pods; Uses: Hungarian Cuisine, Paprika, Compact; Short Season
Takanotsume - very hot; 2 to 3 inches long by 0.25 to 0.375 inches wide; matures from green to red; pods grow in upright clusters; one of the most popular eaten chiles in Japan; from Japan; Uses: Drying, Japanese Cuisine - The most popular Japanese chile. Called hawk claw after the curved talon shape.7
Tam Jalapeno - An extremely mild Jalapeno designed for those who like just the tiniest amount of tingle on their palate.1
Tam Vera Cruz - hot; 2 to 3 inches long by 0.75 to 1 inches wide; Jalapeno Type; matures from green to red; developed by Texas A & M University; disease resistant on semi-compact plants; from USA, Texas; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Prolific, Canning/Processing
Tangerine - sweet; 1.5 to 2 inches long by 2.5 to 3.5 inches wide; Bell Type; matures from green to bright orange; round, flattened fruits with thick walls
Tarahumara Chile Colorado - poblano, glossy green to red, hot
Tarahumara Colorado - Mild glossy Poblano type. 3
Taurus - sweet; 3 to 5 inches long by 3 to 3.5 inches wide; Bell Type; matures from green to red; thick-walled fruit; mid-season variety; TMV and TEV resistant
Tears of Fire Hybrid - hot; 1 to 2 inches long by 1 to 1.5 inches wide; Cherry Type; matures from green to red; pendant pods taper to blunt point
Tears of Heaven Hybrid - medium; 1 to 1.5 inches long by 1 to 1.25 inches wide; Cherry Type; matures from yellow to orange to red; thick fleshed pods are round with pointed bottom; Uses: Prolific, Small Stuffing
Tennessee Cheese - sweet; 1 to 1.75 inches long by 2.5 to 3.5 inches wide; Cheese/Tomato-Shaped Type; matures from green to red; scalloped-edged fruit have thick flesh; originally from Spain.; from USA, Tennessee; Uses: Small Stuffing
Tennessee Teardrops - hot; 1.5 to 2 inches long by 1 to 1.5 inches wide; matures from pale yellow to purple to orange to red; triangular fruits grow upright; thick flesh; heirloom; from USA, Tennessee
Tequila Sunrise - sweet; 3 to 3.5 inches long by 0.75 to 1 inches wide; matures from green to golden orange; thin-fleshed, pendant fruits; Uses: Compact
Texas Black - medium; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to red; upright pods; plants have dark foliage; Uses: Ornamental
Thai - These tiny pointed chiles give the heat to those delicious Thai curries. Compact bush type is good for container growing.9
Thai, Giant - very hot; 1.5 to 2 inches long by 0.5 to 0.75 inches wide; matures from green to red; upright pods with twice the flesh of other Thai varieties; Uses: Oriental Cuisine
Thai, Hot Dragon - very hot; 2.5 to 3 inches long by 0.375 to 0.5 inches wide; matures from green to red; thin-skinned, pendant pods; from Asia; Uses: Oriental Cuisine, Prolific
Thai, Hot Ornamental - very hot; 0.75 to 1 inches long by 0.25 to 0.375 inches wide; matures from green to red; upright pods; Uses: Drying, Ornamental, Compact;
Thai, Long - You asked for more longer Thai varieties and here they are.
Thai, Red - very hot; 2.25 to 2.5 inches long by 0.25 to 0.375 inches wide; matures from green to red; thin-skinned pods grow upright; Uses: Drying, Oriental Cuisine
Thai, Yellow - very hot; 2.25 to 2.5 inches long by 0.25 to 0.375 inches wide; matures from green to golden yellow; thin-skinned pods grow upright; Uses: Drying, Oriental Cuisine - Extremely thin, knobby chiles great for yellow curry and ristras.9
Tiburon Hybrid - mild; 5 to 7 inches long by 2.5 to 3.5 inches wide; Ancho/Poblano Type; matures from dark green to red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing
Tiny Samoa - very hot; 0.5 to 0.75 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from green to red; upright pods; Uses: Prolific, Ornamental, Compact;
Timplin - Tall bush adorned with red bird peppers.9
Tlacololero - mild; 2 to 3 inches long by 1 to 1.5 inches wide; matures from dark green to deep brown; thin-fleshed; usually used in dry form; from Mexico; Uses: Drying, Mexican Cuisine, Mole, Powder; - An outstanding combination of beauty and flavor. Black, glossy and mild.3
Tohono D'oodham Chiltepine - This wild tiny bird pepper was harvested by Native Americans from a sacred mountain area in Arizona. Very prolific.
Topito Cheese - sweet; 1 to 1.5 inches long by 2.5 to 3.5 inches wide; Cheese/Tomato-Shaped Type; matures from green to red; scalloped-edged fruits have thick flesh; heirloom; from USA, N.Carolina; Uses: Pimento, Small Stuffing, Compact
Trifetti - Not only does this striking ornamental bear glossy purple-red fruits, but it also features variegated foliage. This has replaced our front flower beds.9
Trotolino Amoraoso - ; 3 to 4 inches long by 1.25 to 1.75 inches wide; matures from green to reddish brown to red; thick-fleshed pods grow upright; from Italy; Uses: Italian Cuisine
Trupti - medium; 4 to 6 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from green to red; slender pendant pods are often curved like a fishhook; from India; Uses: Indian Cuisine
Tsilé San Juan - mild; 2.5 to 3 inches long by 1 to 1.25 inches wide; Anaheim/New Mex Type; matures from green to red; grown in the San Juan pueblo; from USA, New Mexico; Uses: Roasting, Fried/Stir-Fried, Canning/Processing, Compact; Short Season - From the San Juan Pueblo in New Mexico. These peppers are mild.2
Turkish Cherry - A mildly spicy cherry variety from Turkey via the USDA international seed bank.
Uganda - Bright red small cayennes from Africa.8
Unnan - Red Asian Cayenne. Great in stirfrys.8
Vallero - medium; 6 to 5 inches long by 1 to 1.25 inches wide; matures from green to reddish brown; pendant fruits are usually used dry; from Chihuahua region; from Mexico; Uses: Drying, Mexican Cuisine - Bronzed red color which makes a beautiful mole or chile colorado sauce. My favorite chile for sauces.4
Variegata - hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; matures from purple to red; upright fruits on green, white and purple variegated foliage; Uses: Ornamental
Velarde - tapered, med.hot
Venezuela - very hot; 0.375 to 0.5 inches long by 0.375 to 0.5 inches wide; matures from purple to bright red; pendant, pea-sized fruits; foliage is purple; from Venezuela; Uses: Ornamental
Vidi Hybrid - sweet; 5 to 7 inches long by 3 to 3.5 inches wide; Bell Type; matures from green to red; pendant fruits are resistant to TMV
Vietnamese, Multi Color - medium; 0.625 to 0.75 inches long by 0.5 to 0.625 inches wide; matures from purple to cream to yellow to orange to red; upright; from Vietnam; Uses: Ornamental
Vietnamese, Orange - Tall and loaded with small bell pepper shaped yellow orange blazing fruits that will light up your insides 6
Volcani Center - A large elongated mild bell shaped pepper from Israel.2
Wenks Yellow Hots - medium; 2 to 4 inches long by 0.75 to 1 inches wide; Short Wax Type; matures from pale yellow to orange to red; thick-walled, pendant fruits; from USA, New Mexico; Uses: Prolific, Canning/Processing; Short Season
West Virginia Pea - hot; 0.5 to 0.75 inches long by 0.5 to 0.75 inches wide; matures from green to red; rounded pods have slightly pointed bottoms; fruits gorw upright in clusters; from USA, West Virginia
White Cheese - sweet; 1.5 to 2 inches long by 2 to 3 inches wide; Cheese/Tomato-Shaped Type; matures from pale yellow to orange to red; ; Uses: Small Stuffing
White Fire - Surprisingly, these small white to red bell-shaped fruits aren't very hot but make a crunchy addition to any mildly spicy dish.2
White Fire Hybrid - hot; 2 to 3 inches long by 0.75 to 1 inches wide; Short Wax Type; matures from pale yellow to orange to red; pendant fruits have thick walls; Uses: Prolific
Wild Sanibel - hot; 0.5 to 0.625 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from green to red; upright fruits; Uses: Drying
Willing's Barbados - medium; 0.5 to 0.625 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from green to red; upright pods; heirloom; from Barbados; Uses: Drying; Long Season
Xigole - very hot; 1 to 1.5 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from green to red; fruits are produced on upright pedicels; from Oaxaca region; from Mexico; Uses: Mexican Cuisine; Long Season - I've been wanting to offer this for a long time. Red upright chiles are great for ristras. From Oaxaca, Mexico.7
Yatsafusa - hot; 2 to 3 inches long by 0.25 to 0.375 inches wide; matures from green to red; fruit grow upright in clusters; from Japan; Uses: Drying, Japanese Cuisine - One of the most popular chiles in Japan. These chiles are quite small and hot.7
Yellow Bedder - hot; 2.5 to 3 inches long by 0.375 to 0.5 inches wide; matures from green to golden yellow; upright fruits have slightly sweet flavor; Uses: Prolific; Short Season
Yellow Cheese - sweet; 1 to 1.5 inches long by 2.5 to 3.5 inches wide; Cheese/Tomato-Shaped Type; matures from green to bright yellow; scalloped-edged fruits have thick flesh; Uses: Pimento, Small Stuffing, Compact
Yolo Wonder - sweet; 3.5 to 4 inches long by 3 to 3.75 inches wide; Bell Type; matures from dark green to red; pendant, thick-walled fruits
Yung Ko - hot; 4 to 5 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from green to red; pendant fruits; from Taiwan; Uses: Drying, Oriental Cuisine
Yuok - A thick red cayenne from Thailand. Don't let the name fool you; it is delicious.
Zia Pueblo - medium; 2 to 4 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; thin-fleshed, pendant pods; from USA, New Mexico; Uses: Drying, Roasting, Fried/Stir-Fried - A Native American variety. Medium heat chiles of a burnished deep red shade. 6-10cm 4
Wonder (Bell)

Capsicum baccatum - Bogyós paprika

Bolíviában, Brazíliában, Chille-ben és Argentínában a leg gyakoribb. Termesztett változatainak a gyűjtőneve az 'Aji'. Virágai fehér színűek sárga foltokkal. A portokok fehérek, melyek később sárgásbarnára változnak.

Capsicum baccatum L. var. baccatum szin. Capsicum frutescens var. baccatum - Locotto

Peruban vadon nő, Puerto Maldonedo közelében gyüjtötték.

Capsicum baccatum L. var. pendulum szin. Capsicum pendulum - Aji

Capsicum baccatum var. microcarpum - Aji, Peruvian Pepper

Capsicum baccatum L. var. praetermissum szin. Capsicum praetermissum - Ulupica

Bokrors növény, paprikája vörös színű, gömbölyű, átmérője 6 mm. Brazíliában vadon nő és ott 'Pimenta Cumari'-nak nevezik.

Aji Amarillo - Aji, Yellow - hot; 2- 4" long, 0.5-0.75" wide; Andean Aji Type; matures from yellowish green to orange; pendant pods; from Peru; Uses: Long Season, Prolific, 7
Aji Amarillo #1 - Peruvian chile rare to the Midwest. Long orange tapered balloon shaped chiles have a fruity flavor.
Aji Amarillo #2 - A smaller chile which turns bright yellow. This color stays well in vinegar.
Aji Amarillo # - Smaller bulbous bright orange fruits.
Aji Ayucllo
Aji Colorado - Ellenáll a vírusoknak. [De] Chili 'Aji Colorado', P, 80/30, 6 - hot; 3 to 5 inches long by 0.75 to 1 inches wide; Andean Aji Type; matures from green to red; slightly wrinkled, shiny pods are pendant; from Andes; Uses: Long Season, Prolific, Tall Variety
Aji Colorado Rojo - Long curving shape, medium heat, burgundy color.
Aji Cristal - Smooth, rather than ribbed flesh characterizes this medium hot, yellow-red fruity aji.3 to 3.5 inches long by 0.75 to 1.25 inches wide flavor best when immature; from Chile; Uses: Long Season, 5
Aji Habanero - hot; 2-2.5" long, 0.5-0.75" wide; Andean Aji Type; matures from yellow green to orange; pendant pods; from S. America; Uses: Long Season
Aji Limon - kis méretű, egyenesen álló, nagyon csípős kis citromos aromával
Aji Mono - When my little monkey dog was ill, I planted this namesake to cheer him up. Beezer, I offer these Thai-like fruits in your memor
Aji Norteno
Aji Omnicolor - hot; 2-2.5" long, 0.5-0.625" wide; Andean Aji Type; matures from pale yellow to purple splotched to yellow to orange to red; uright pods; a real beauty in the garden with excellent flavor; from Peru; Uses: Prolific, Ornamental
Aji Peruvian - Small red chile with thin skin and ribbed flesh. Pungent and fruity. 7
Aji Pilange - This Brazilian chile resembles a small red tomato but with a fiery sizzle. 7
Aji Pineapple - This sweet citrusy yellow South American chile grows on a more compact bush and ripens slightly earlier. 5
Aji Rojo - hot; 4-6" long, 0.75-1" wide; Andean Aji Type; matures from green to deep orange; pendant pods; from Peru; Uses: Long Season, Prolific,6
Aji Rurrenabaque - This Bolivian plant towered over the other ajis, filling the air with large habanero-like fruits. 7
Aji Serranito - A seed available only to members of the Chile Institute and now to you. A cross between the Aji Amarillo and Serrano chile 7
Argentina - A milder South American Aji. Long tapered, slightly flattened shape. Red when ripe with a fruity flavor.
Bishops Crown (Tulipán paprika?)- medium; 1 to 1.5 inches long by 2 to 2.5 inches wide; Andean Aji Type; matures from light green to orange to red; also known as Peri-Peri; from Barbados; Uses: Unusually Shaped Fruit, Prolific, Tall Variety; Long Season
Brazilian Starfish - hot; 0.75 to 1 inches long by 1.25 to 1.5 inches wide; Andean Aji Type; matures from green to bright red; flattened pendant fruits have scalloped edges; from Brazil; Uses: Unusually Shaped Fruit, Tall Variety;
Bulgarian Apple - hot; 0.75 to 1 inches long by 0.75 to 1 inches wide; Andean Aji Type; matures from very pale green to orange to red; pendant pods; from Bulgaria
Chapeu De Frade - This unusual chile originated in Brazil and is also called the Monk´;s Hat after its silly shape.
Christmas Bell - mild; 2 to 2.5 inches long by 2 to 2.5 inches wide; Andean Aji Type; matures from pale green to orange to red; pendant pods; Uses: Unusually Shaped Fruit, Tall Variety
Criolla Sella - Közepesen csípős. A small-ribbed Bolivian chile that ripens to a luminous golden shade. Wonderful taste. [De]Chili 'Criolla Sella', P, 80/40, 5-6, - hot; 2.5 to 3 inches long by 0.375 to 0.5 inches wide; Andean Aji Type; matures from green to deep orange; pendant fruits are used fresh or dried; from Bolivia; Uses: Drying
Dedo De Moca - A red Brazilian Aji. Don´t use this ladyfinger while baking. 4 - medium; 2.5 to 3 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from green to bright red; slightly ribbed, pendant pods; Uses: Chutneys;
Ethiopian Brown - A deep rich chocolate aji.6
Inca Orange - hot; 3 to 3.5 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from yellowish green to orange to orange red; pendant pods are somewhat ribbed;
Inca Red Drop - hot; 1 to 1.5 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from yellowish green to orange to bright red; somewhat flattened and heart-shaped pods;
Kovinchu - mild; 5 to 6 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from green to red; pendant fruits on vigorous plants; Uses: Prolific
Lemon Drop - hot; 2 to 3 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from green to bright yellow; wrinkled fruits have nice lemon flavor; Long Season - This Aji comes to Indiana from Brazil. Golden hues with smaller fruit than the Peruvian variety. Similar to kellu uchu.6
Peanut - hot; 2 to 3 inches long by 0.75 to 1 inches wide; Andean Aji Type; matures from green to orange to red; fruits resemble peanuts in a shell; Long Season
Peruvian - A large sprawling plant which yields long ribbed yellow aji fruits. Delicious.6
Peru Yellow - hot; 2 to 3 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from green to bright yellow; slightly flattened and thin-walled pendant pods; from Peru
Quintisho - Small round yellow-orange-red pea shaped chiles from Bolivia.8
Valentine - hot; 0.675 to 0.75 inches long by 0.375 to 0.5 inches wide; Andean Aji Type; matures from yellowish green to orange to red; upright pods; heart-shaped leaves; Uses: Drying, Prolific
White Wax - medium; 3 to 4 inches long by 0.5 to 1 inches wide; Banana/Long Wax Type; matures from pale yellow to orange to red; pendant pods; usually used in the immature stage; Uses: Pickling

Capsicum chinense Jacq. - Kínai paprika

Agronoaldo De Asti - Glossy chiles from Guatemala. A miniature chilhuacle but with more sizzle.
Aji Brown - mild; 4-6" long, 0.5-1" wide; Andean Aji Type; matures from green to deep brown; fruits have sweet rich flavor with very little heat; Uses: Drying, Long Season
Aji Dulce 1 - mild; 1-2" long, 1-1.25" wide; Habanero Type; matures from pale green to orange to red; fruits taper at both ends; flavor and aroma similar to habanero but without the heat; Uses: Seasoning Pepper
Aji Dulce 2 - mild; 1-2" long, 1-1.25" wide; Habanero Type; matures from green to orange to red; flavor and aroma similar to habanero but without the heat; from Venezuela; Uses: Seasoning Pepper
Aji Limo - hot; 1.5 to 2.5 inches long by 1 to 1.25 inches wide; matures from pale yellow to purple splotched to yellow to orange to red; pendant pods; from Peru
Aji Panca - mild; 4-6" long, 0.5-1" wide; Andean Aji Type; matures from green to deep brown; fruits have rich sweet flavor but with little heat; Uses: Long Season
Amazon - A thin-fleshed jumbo habanero from South America. 9
Antillais Caribbean - very hot; 2 to 2.5 inches long by 1.5 to 2 inches wide; Habanero Type; matures from light green to orange to red; pendant pods; Uses: Long Season;
Arrivivi Gusano (Aribibi Gusano) - A rare chile from Bolivia. The pale white crinkly chiles resemble small caterpillars. Shockingly hot with a citrusy taste. Very addictive. - very hot; 1 to 1.5 inches long by 0.25 to 0.5 inches wide; matures from pale green to yellow to creamy white; wrinkled fruits known as "Caterpillar Pepper"; from Bolivia; Uses: Unusually Shaped Fruit -10
Arrivivi Orange - A small brilliantly shiny orange chile with a heady aroma and taste.8
Australian Lantern - very hot; 0.75 to 1 inches long by 0.5 to 0.625 inches wide; matures from green to orange; diamond-shaped pods
Belize Sweet Habanero - From a chile grower in Punta Gorda, this hardy chile can boast of being a hurricane survivor.1
Bido Tacana - A large green to orange-yellow Bolivian chinense combining powerful heat with delicate flavor.10
Billy Goat - very hot; 0.5 to 0.75 inches long by 0.5 to 0.75 inches wide; matures from green to orange to dark red; hint of cherry aroma; Uses: Prolific; Long Season
Beni Highlands - hot; 1.5 to 2 inches long by 0.5 to 0.625 inches wide; matures from green to lemon yellow; tapered pendant pods; from Bolivia; Uses: Prolific
Bod'e - very hot; 0.375 to 0.5 inches long by 0.375 to 0.5 inches wide; matures from pale green to orange to red; hint of cherry flavor; Uses: Long Season, Prolific, Ornamental
Bolivian Habanero - The delicate aroma of this orange-red squash shaped chile combines with heat for a wonderful taste sensation. 9
Bonda Man Jacques - A blistering chinense from Martinique. 10
Burkina Yellow - hot; 1.5 to 2 inches long by 1.25 to 1.5 inches wide; Habanero Type; matures from pale green to yellow; pendant pods taper to a point; Long Season
Caribbean Red - very hot; 1.5 to 1.75 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to orange to red; fruity flavor with intense heat; from Caribbean; Uses: Prolific
Carmine - very hot; 2 to 3 inches long by 1 to 1.25 inches wide; Habanero Type; matures from green to bright yellow; looks like an elongated habanero - Elongated golden wrinkly habanero from Peru.10
Cayman, Yellow - Rich, red, round and shiny. Resembles a miniature rocoto. 9
Cayman, Yellow - Long and yellow-orange when ripe. Small bell pepper shape with habanero taste.
Cheiro - very hot; 0.5 to 0.625 inches long by 0.5 to 0.625 inches wide; matures from green to purple splotched to golden orange; round, pendant pods
Chinchi-Uchu - A shiny red Peruvian habanero. Round bulgy sides with a dimpled bottom. Pungent and fruity.8-10
Chinchu Uchu Large - hot; 0.5 to 0.625 inches long by 0.5 to 0.625 inches wide; matures from green to red; round fruits are slightly lobed; pods grow upright but often hang with their weight
Cleo's Dragon - very hot; 2.5 to 3 inches long by 2.5 to 3 inches wide; Habanero Type; matures from pale green to orange to red; a larger habanero with blocky, wrinkled pods; Long Season
Congo - Orange or red Habanero type from Guiana. Small plant. Very hot but taste is unlike Habanero; it is raw & fiery. Heat level is 10.
Congo, Red - Superior in heat, taste, color and sheer beauty. 10
Congo, Chocolate - A chocolate brown Habanero type from Trinidad.
Congo Trinidad - very hot; 1.5 to 2 inches long by 1.25 to 1.5 inches wide; Habanero Type; matures from green to red; pendant pods; from Trinidad; Uses: Long Season
Costa Rican - A golden habanero type from Costa Rica 10
Cumari - very hot; 1-1.25" long by 0.5-0.625" wide; matures from pale green to golden orange; somewhat wrinkled pods are held upright;
Datil - This unique pepper comes from St. Augustine, Florida and rivals the habanero on the heat scale. Bright orange color when ripe. 9. hot; 22.5" long by 0.75-1" wide; Habanero Type; matures from green to orange but sometimes red; famous in St. Augustine; from USA, Florida; Uses: Long Season;
Datil, Sweet - The heady fragrance and taste are the same but without any heat. Ripens to a glossy red. 0 - sweet; 1.5-2" long by 0.75-1" wide; matures from pale green to orange to red; smoky flavor of Datil without the heat; pendant pods; Uses: Prolific
Devil's Tongue - extremely hot; 2 to 3 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to golden yellow; somewhat flattened, wrinkled pods; this pepper is outrageously hot!; Long Season
Fatali - extremely hot; 2.5 to 3.5 inches long by 1.25 to 1.5 inches wide; Habanero Type; matures from green to bright yellow; wrinkled pods are one of the hottest!; from Central South Africa; Uses: Prolific - A triangular, yellow, very hot chile that hails from Africa.10
Gambia - Thin fleshed aromatic habanero from Africa.10 - very hot; 1.5-2.5" long by 1.25-1.75" wide; Habanero Type; matures from pale green to red; pendant pods; from Africa; Uses: Long Season;
Githeo Miris - Like a sip of fine scotch, a taste of this Maldivian chinense will spread a glow throughout your body.10
Grac De Bodes - A towering chinense from Brazil with an abundance of curvy red chiles.10
Grenada Seasoning - - mild; 1.75 to 2 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to bright yellow; very little heat but full of flavor and aroma; from Grenada; Uses: Seasoning Pepper;
Guadaloupe - Fruity aroma and heat grace this chinense from the French West Indies. Great gnarly shape.10
Guam Boonies- very hot; 1 to 1.25 inches long by 0.5 to 0.75 inches wide; Pequin/Piquin Type; matures from green to orange to red; upright pods; from Guam; Uses: Drying, Long Season;
Habanero - These bright orange peppers are scientifically proven to be just about the hottest in the world. Small plants bear well into October. 10!
Habanero, Amazon - very hot; 2-2.5" long, 0.75-1.25" wide; Habanero Type; matures from green to bright yellow; elongated, pendant pods; Uses: Long Season
Habanero, Caribbean - The Byers family cruise led to the discovery of this incendiary red habanero.
Habanero, Chocolate - A deep rich brown suffuses this volcanic chinense. choc.brown, super sauces,marinades - extremely hot; 1.5-2.5" long by 1-2" wide; Habanero Type; matures from green to chocolate brown; also called "Congo Black"; Uses: Long Season;
Habanero, Golden - very hot; 2 to 3 inches long by 1.5 to 2 inches wide; Habanero Type; matures from green to golden yellow; a larger podded variety; Uses: Long Season
Habanero, Lemon Yellow - very hot; 1.5 to 2.5 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to bright yellow; wrinkled, pendant pods; Uses: Long Season
Habanero, Long Chocolate - hot; 2 to 4 inches long by 0.75 to 1.25 inches wide; Habanero Type; matures from green to dark brown; pendant pods; Uses: Long Season
Habanero, Neon Yellow - very hot; 2 to 2.5 inches long by 0.75 to 1.25 inches wide; Habanero Type; matures from green to bright yellow; pendant pods; Uses: Prolific;
Habanero, Orange - Nagy termesű, nagyon csípős paprika a Yucatan félszigetről. Csípőssége 80.000-200.000 Scoville - very hot; 1.5-2.5" long by 1-1.5" wide; Habanero Type; matures from green to bright orange; used in Caribbean and South American dishes; Uses: Long Season;
Habanero, Peruvian White - This chinense produces prolific amounts of tiny yellow bullets of fire.10
Habanero, Peruvian Yellow - A tiny shiny yellow orange pumpkin glowing with its own inner fire.10
Habanero, Red - very hot; 1.5-2.5" long by 1-1.5" wide; Habanero Type; matures from green to red; pendant pods; Uses: Long Season;
Habanero, Red Dominica - very hot; 1.5 to 2.5 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to orange to red; pendant pods; from Dominica; Uses: Long Season, Prolific
Habanero, Red Savina - Az egyik legcsípősebb paprika! 577.000 Scoville egység. - extremely hot; 1.5 to 2.5 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to red; in the Guinness Book as the hottest chile known. **Cross Country Nurseries is a licensed grower of the Red Savina ™ Habanero (PVP 9200255). Transplants are provided for the home gardener. Seeds from these peppers can not be legally saved to sell to others. You must plan to use these peppers for your own use.; Uses: Long Season;
Habanero, Rica Red - Sometimes called the Bonney Pepper in the West Indies. Small pumpkin shape.
Habanero, Vietnam - Large red habanero type from a market in Vietnam.9
Habanero, White - Smaller fruited, ivory habs with majestic heat.10 - hot; 1.25 to 1.5 inches long by 0.75 to 1 inches wide; matures from greenish white to cream; pendant pods; from Yucatan; Uses: Long Season;
Habanero, White Bullet TM - - very hot; 0.75 to 1.25 inches long by 0.375 to 0.5 inches wide; Habanero Type; matures from green to yellow; is trademarked by Redwood City Seed Company; Uses: Drying, Prolific - hottest habanero
Habanero, Yellow Bumpy - hot; 1.5 to 2 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to bright yellow; pendant, wrinkled fruits; Long Season
Habanero, Yellow Sun - very hot; 2 to 2.5 inches long by 1.5 to 2 inches wide; Habanero Type; matures from dark green to bright yellow; pendant pods; Long Season
Habanero, Yucatan - Smooth skinned, orange ripe color and unbelievable taste and fragrance. Why isn't perfume made from this stuff?
Harold's St. Barts - very hot; 1.5 to 2.5 inches long by 1 to 1.5 inches wide; Habanero Type; matures from pale green to golden yellow; tasty, smoky flavor; from St. Barts; Uses: Long Season;
Hot Paper Lantern - very hot; 3 to 4 inches long by 0.75 to 1.25 inches wide; Habanero Type; matures from green to orange to red; elongated, pendant pods; Long Season
Jamaican Hot, Chocolate - Another color to round out the super hot chile collection.10
Jamaican Hot, Orange - Another color in the fiery Jamaican rainbow.9
Jamaican Hot, Yellow - This Jamaican pepper has rough skin and a different shape than the red, but shares the same citrus taste.
Lantern - very hot; 1 to 1.5 inches long by 0.75 to 1 inches wide; matures from green to bright orange; pointed fruits resemble toy tops, shiny pendant fruit; Long Season - The winner of the 2002 chile beauty pageant. A Peruvian chinense with purple veined leaves and stems topped with orange lantern shaped chiles.10
Limon - very hot; 1.5 to 2 inches long by 0.5 to 0.625 inches wide; matures from green toyellow; wrinkled pendant pods taper at both ends; from Peru; Uses: Prolific; Short Season
Maraba - very hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; matures from bright yellow to pale yellow; pendant fruits resemble large jelly beans; similar flavor to Wild Brazil
Orange Teapot - very hot; 1.5 to 1.75 inches long by 0.375 to 0.5 inches wide; matures from green to bright orange; thin-skinned pods taper at both ends; Long Season
PA 353 Red - hot; 1 to 1.5 inches long by 1.5 to 2 inches wide; Squash Type; matures from green to red; developed by US Vegetable Laboratory; offers resistance to root-knot nematode; Uses: Prolific
PA 398 Yellow - hot; 1 to 1.5 inches long by 1.5 to 2 inches wide; Squash Type; matures from green to yellow; developed by US Vegetable Laboratory; offers resistance to root-knot nematode; Uses: Prolific
Peru 238051 - hot; 1 to 1.5 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to orange to red; fruits are shaped like large acorns with wide shoulders tapering to a point; from Peru
Peru 441603 - hot; 1 to 1.5 inches long by 0.75 to 1 inches wide; Habanero Type; matures from yellow to pale yellow; pendant pods; from Peru
Peruvian Serlano - very hot; 1.75 to 2.5 inches long by 0.375 to 0.5 inches wide; matures from green to red; pendant pods are wrinkled and hang in clusters; from Peru; Long Season
Piment Bouc - A small chinense from Haiti. Also called goat pepper.9
Pimenta De Cheiro - This Brazilian habanero is also known as the scented chile due to its fragrant perfume.9
Pinched Noise - I imagine this chile was named after the shape. It could also be from the gesture one might make after taking a pungent bite.7
Puerto Rican No Burn - sweet; 0.75 to 1 inches long by 0.75 to 1 inches wide; matures from green to red; pods are borne erect but usually fall with their weight; from USA, Puerto Rico
Puppy - mild; 0.5 to 0.75 inches long by 0.375 to 0.5 inches wide; matures from greenish yellow to orange to red; upright pods often fall with their weight; from Costa Rica; Uses: Prolific, Tall Variety, Ornamental
Red Globe - Round, red and shiny. I cooked a lot with this Bolivian chinense last year.6
Rocotillo - medium; 1 to 1.5 inches long by 1 to 1.25 inches wide; Habanero Type; matures from green to red; clustered pendant pods; Long Season - This tiny pepper is sometimes called a squash pepper because it looks like a pattypan squash. From Puerto Rico.7
Royal Gold - hot; 1.5 to 2 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to bright yellow; pendant pods; Long Season - This Peruvian chinense is a kingly addition to your pepper garden.10
Safi Red - very hot; 1.5 to 2 inches long by 1.5 to 2 inches wide; Habanero Type; matures from green to red; pendant fruits; from West Africa; Long Season
Senegal - very hot; 1 to 1.5 inches long by 1.25 to 1.75 inches wide; Habanero Type; matures from green to orange to red; wrinkled, pendant fruits; Long Season
Scotch Bonnet - [De]Chili 'Scotch Bonnett', P, 70/30, Sapka paprikának is hívják, csípőssége kb. 100.000 Scoville.
Scotch Bonnet, Chocolate - These chiles come from Jamaica and are the primary ingredients of jerk sauces. A hot, fruity and smoky flavor.
Scotch Bonnet, Early Red - This chinense shares the same characteristics as the chocolate and yellow, but ripens to a glowing red.10
Scotch Bonnet, Grenada - Don't worry: eat chile!10
Scotch Bonnet, Red - hot; 1 to 1.5 inches long by 1 to 1.25 inches wide; Habanero Type; matures from green to orange to red; pendant pods; Long Season - A later, but larger red variety from the West Indies.
Scotch Bonnet, Yellow - very hot; 1.25 to 1.75 inches long by 1 to 1.25 inches wide; Habanero Type; matures from green to yellow; pendant pods; Long Season - Blisteringly hot but with a wonderful subtle fruity taste.
St. Lucia, Red Sasoning - mild; 1.5 to 2.5 inches long by 0.75 to 1 inches wide, Habanero Type, matures from yellow green to orange to red; pendant pods; from St. Lucia; Uses: Seasoning Pepper; Long Season
St. Lucia, Yellow Seasoning - mild; 1.5 to 2.5 inches long by 0.75 to 1 inches wide, Habanero Type, matures from green to yellow; pendant pods; from St. Lucia; Uses: Seasoning Pepper; Long Season
Surinam, Red - Larger and more rounded than the yellow, this fireball with light up your insides.10
Surinam, Yellow - Also called Madame Jeanette. Dimpled side and pointed tips give this salmon yellow chinense a unique shape.10
Tangerine Bell - Bell refers to the shape, not to the pepper type of this golden yellow Costa Rican habanero.9
Tiger Teeth - very hot; 2 to 3 inches long by 0.75 to 1 inches wide; Habanero Type; matures from green to orange to red; pendant pods; from Guyana
Trinidad Perfume - mild; 1 to 1.5 inches long by 1 to 1.25 inches wide; Habanero Type; matures from green to bright yellow; pendant pods have fantastic aroma and flavor with no heat; from Trinidad; Uses: Seasoning Pepper
Trinidad Seasoning - mild; 2.5 to 3 inches long by 0.75 to 1 inches wide; matures from green to red; pendant pods have fruity flavor with no heat; from Trinidad; Uses: Seasoning Pepper; Long Season
Venezuelan Sweet Habanero - The wonderful fruity aroma of a habanero combined with the sweet taste of a bell pepper. A truly heavenly chile.0
West Indian Red - very hot; 1.5 to 2 inches long by 1 to 1.5 inches wide; Habanero Type; matures from green to red; developed by CARDI Antigua & Barbados; from Caribbean; Long Season
Wild Brazil - very hot; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from green to yellow to pale yellow; upright pods; a wild cultivar; from Brazil; Uses: Drying, Compact; Long Season - Juicy pea-shaped chiles blanket this South American plant with fiery warmth.8
Wiri Wiri - hot; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from green to red; upright fruits; from Caribbean
Yuquitania - very hot; 1.25 to 1.5 inches long by 0.375 to 0.5 inches wide; matures from pale green to orange to red; pendant, tear-shaped pods; from Mexico; Uses: Mexican Cuisine; Long Season


Capsicum frutescens L. szin. Capsicum fastigiatum - Cserrjés, csilipaprika

Talán a Capsicum chinense-ből származik, annak primitív formája. Évelő növények. Fő képviselője a "Tabasco" és a "Malagueta". A leggyakrabban termesztett közülük a Tabasco paprika. A Malagueta Brazíliában kedvelt növény.

Capsicum frutescens L. var. fasciculatum szin. Capsicum fasciculatum - 'Red Cluster Pepper'

Capsicum frutescens abbreviatum - 'Short Pepper'

Capsicum frutescens longum var. conoides szin. Capsicum conoides - 'Cone Pepper'

Capsicum frutescens longum 'Long Pepper'

Capsicum frutescens longum var. abbreviatum - 'Hot Short Pepper'

Capsicum frutescens longum var. cerasiforme - 'Hot Cherry Pepper'

Capsicum frutescens longum var. baccatum - 'Peruvian Pepper', 'Bird Pepper', 'Hot Cherry Pepper'

Capsicum frutescens L. cv. Fips

Természetes előfordulása nem ismert. (Nijmegen Botanikus Kertb.)

Capsicum frutescens cv. Tabasco

African Devil - Small and hotter than you know what. Alkalmas ládában nevelésre.
Angkor Sunrise - hot; 1 to 1.5 inches long by 0.375 to 0.5 inches wide; Tabasco Type; matures from pale yellow to red; fruits grow upright; Tabasco relative; from Cambodia; Uses: Long Season, Tall Variety;
Api - small green, to red
Assam - orange-red, 2,5x1,2 cm
Ata Ijosi - This Nigerian bird pepper is from the Jos area and is added to the Yoruba word for chile: ata. Thin fleshed chiles grow erect. 9
Azr - 1,2x5cm, red
Bangalore Torpedo -
Booney - Not to be confused with the Bonney habanero type, this tall plant from Guam is loaded with small red hot points of light.9
Brazilian - These tiny red pimentas are thin skinned and eminently suitable for drying
Calcutta Long - 75 days
Chandigarh -
Cherry
Cobra - 1,5x15cm, red
Crespin - Semi-hot pepper
Dagger Pod - 0,6x10cm
Dhanraj - 6x1,5cm, variable, v.hot
(Del) Diablo - very hot; 0.5 to 0.625 inches long by 0.25 to 0.375 inches wide; Pequin/Piquin Type; matures from green to red; slender pods grow upright; from Mexico; Uses: Drying, Mexican Cuisine
Flame Fontain - 1x10cm
Fountain Red - eastern India
HDV - This plant towered over the others in the chile field. Fuzzy stems with thin oval red fruits.
Indian P- C1 - 1,2x5cm, orange-red, pointed
Japones - 1,2x6cm, red
Jwala - usually eaten green, 2x15cm
Laungi - eastern India
Malagueta - very hot; 1 to 1.25 inches long by 0.375 to 0.5 inches wide; Tabasco Type; matures from green to red; Tabasco relative; from Brazil - A rare Brazilian variety. Small with a wrinkly skin. Hot!9
Merah, Tempaton - 0,6x15cm, spicy
Nepali Orange - Polo pipiki - yellow to red, 2,5x1,2 cm
Ol Chi Thien - A fiery small upward pointing chile from Vietnam.8
Peruvian Purple - Közepesen csípős [De]Chili 'Peruvian Purple', P, 50/30, 5
Pili Pili - Small erect red chiles with a much deabted history. These "hot hot" peppers hail from Africa. 8
Pungent Red - eastern India
Punjab Small Hot - 1,2x5cm, dark red
Pusa Jwala - 1x8cm, br.red
Red Chili - 1,2x5cm, br.red, good for sauce
Round Chili - India, round red, 3,8 cm dia, sweet-spicy
Siling Labuyo - Small shiny red fruits from the Philippines. Can be mistaken for candy only by looks, but not by taste!
Suryamukhi Cluster - very hot, 0,6x2,5cm, edible and ornamental
Tabasco - hot; 1 to 1.25 inches long by 0.25 to 0.375 inches wide, Tabasco Type, matures from greenish yellow to orange to red; upright pods; used in famous Tabasco sauce; from USA, Louisiana; Uses: Prolific; Long Season - kis méretű, egyenesen álló, nagyon csípős. yellow-orange, mature red, 2,5cmYes, this is the pepper that is the main ingredient in Tabasco sauce. HOT! [De]Tabasco - [En]Tabasco, P, 60/30, 9
Tabasco, Greenleaf - hot; 1 to 1.5 inches long by 0.25 to 0.375 inches wide, Tabasco Type, matures from yellow-green to red; upright pods
Tabasco, Short Yellow - hot; 1 to 1.5 inches long by 0.25 to 0.375 inches wide; Tabasco Type, matures from yellow-green to red; upright pods
Thai Hot - 2,5cm, red and green
Trupti - 1x12cm, curved, rippens red, pickle
Yatsufusa Japanese - 0,6x10 cm, clust.5-6
Vietnamese Tear Jerker - Gigantic bush with prolific fruits whose heat will make you cry tears of joy.9
Wild Hawaiian - hot; 1 to 1.25 inches long by 0.25 to 0.375 inches wide; Tabasco Type; matures from green to orange to red; upright pods; Tabasco relative; from USA, Hawaii;
Zimbabwe Bird - very hot; 0.75 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from green to orange to red; upright pods; from Africa; Uses: Drying; Long Season - A long season pepper with tiny triangular pods. Very prolific. Kis méretű, egyenesen álló, éretten élénk sárga, nagyon csípős A long season pepper with tiny triangular pods. Very prolific.9

Capsicum pubescens Ruiz & Pav. szin. Capsicum violaceum - Szőrös paprika

Manzano
Manzano Amarillo - Manzana, Yellow - This meaty chile turns a yellow orange when ripe and can easily be identified by its black seeds. Also known as peron or canario. 7 cm. [De]Baumchili, gelb, P, 150/100, 6-7
Manzano Rojo - Manzana, Red - Same as below but ripens to a bold red. [De]Baumchili, rot, P, 150/100, 7-8
Peron
Manzano Rocoto - nagy méretű, vastag husú, nagyon csípős, Unusual fuzzy stemmed plant with beautiful purple flowers and fuzzy leaves produces a thick rounded red fruit with black seeds. Blue, 5cm, 7
Rocoto, Red - very hot; 1.5 to 2 inches long by 1.25 to 1.5 inches wide; matures from green to red; pendant fruits have black seeds; from Andes; Long Season
Rocoto, Yellow - very hot; 1.5 to 2 inches long by 1.25 to 1.5 inches wide; matures from green to yellow; pendant fruits have black seeds; from Andes; Long Season

Capsicum breviflorum
Omitted from Capsicum species list in 1983 by Eshbaugh.

Capsicum brasilianum

Capsicum buforum
Brazíliában találták. (A.T.Hunziker)

Capsicum campylopodium
Found in southern Brazil. (Sendt)

Capsicum cardenasii Heiser & Smith
This is a different looking pepper plant with very small leaves, wispy branches and long tubular purple flowers. The pod is 1cm diameter sphere and ripens from dark green to red. Believed to be found only around La Paz, Bolivia. Genetically part of taxa including Capsicum pubescens. Common name: Ulupica. Known to be susceptible to Pepper mild mottle tobamovirus. Very hot.

Bolíviában, La Paz közelében vadon nő. Enyhén fogékony a mozaik tobamovirusra. Nagyon csípős.
USDA #573336 - Donor:S.756 - (Nijmegen Botanikus Kert)
Ulupica - This rare pepper hails from Bolivia and Peru. Tiny yet mighty.Bolíviában, La Paz környékén található.

Capsicum chacoense Hunz.
Believed to be found only in Argentina, Bolivia and Paraguay. A white flowered species. Known to be susceptible to Pepper mild mottle tobamovirus. Locally known as 'Tova' in Paraguay. According to the USDA-ARS GRIN database; plant is erect, approximately 80 cm tall. Flowers small, white, without spots, anthers yellow with wings at the base of the filaments. Fruits erect, elongated, triangular, 2.5 cm long, 0.5 cm wide, green turning to red at maturity, piquant. Very scarce.

Argentínában, Bolíviában és Paraguayban található, fehérvirágú fajta. Paraguayban a helyiek 'Tova'-nak hívják. Nagyjából 80 cm magasra nő meg, kisméretű virágai fehérek. A portokok sárgák. A termése ágaskodó, nyújtott háromszög alakú, 2,5 cm hosszú és 0,5 cm széles. A színe zöld, éretten vörös. Nagyon ritka! USDA #439414
Chaco - A wild variety collected from the Chaco Forest of Paraguay and Argentina. Also known as AT Hunziker. Tiny peppers on a prolific bush. 9
Chaco, Yellow - Large, tall upright plant with bright yellow orange fruits. Succulent and fruity.

Capsicum chacoense var. tomentosum

Capsicum chlorocladium
From De Candolle.

Capsicum ciliatum
Omitted from Capsicum species list in 1983 by Eshbaugh. Synonym for Witheringia ciliata.

Capsicum coccineum
Bolíviában és peruban található, fehérvirágú fajta.

Capsicum cornutum
Feltehetőleg csak Brazíliában található a déli részeken.

Capsicum dimorphum
Valószínűleg csak Kolumbiában található

Capsicum dusenii
Elképzelhető, hogy csak Brazília észak-keleti részén él.

Capsicum exile
Not commercially grown, several chile-heads have successfully grown the cultivar 'Cobincho'. This plant is very unlike most other capsicums. It branches out very heavily and the branches themselves are unusually thin. Grows over 130 cm tall and requires support. The leaves are small, smooth, and in the beginning are heart-shaped. The flowers are very small (about 7 mm), and are bright white with stamens which are yellow. The fruit are oval, ca. 8mm long, and mature from green to dark violet to red. Heat-level is about 7.

Cobincho - hot; 0.375 to 0.5 inches long by 0.125 to 0.25 inches wide; Pequin/Piquin Type; matures from green to orange to red; a wild variety; earlier fruiting

Cobincho - Egészen 130 cm magasra is megnövő fajta, támasztékot igényel. Levelei kisméretűek, fogazottak, kezdetben szív alakúak. Apró 7 mm-es piszkos fehér virága van, sárga portokokkal. Paprikája is kis méretű, ovális, 8 mm hosszú, eléggé csípős (7).

Capsicum eximium Hunz. (Capsicum pubescens)
Believed to be found only in Bolivia and northern Argentina. Said to be a wild relative of the Rocoto. Genetically part of taxa including Capsicum pubescens. A purple flowered species with white to purple corolla and light coloured seeds. Known to be susceptible to Pepper mild mottle tobamovirus. Said to grow like a small tree.

Megtalálható Argentínában a Santa Victória völgyben 2300 m-es magasságban.
Donor: S.381 - (Nijmegen Botanikus Kert)

Capsicum eximium var. tomentosum
is a very distinctive sub-species that may be classified later with a separate species status.

Capsicum flexuosum Sendtn.
Treated as variety of Capsicum schottianum by A.T. Hunziker. Vadon nem ismert. (Nijmegen Botanikus Kert)

Capsicum galapagoense Hunz.
Believed to be found only as a wild chile native to Isabela Island & Santa Cruz Island (2 of the Galapagos Islands), Ecuador. A white flowered species that grows to 0.25 inches long. dark green maturing to red. Very hot.
Ecuadorban, az Izabella szigeten és a Santa Cruz szigeten (Kettő a Galapagos szigetekből) vadon növő paprika. 6 mm hosszú fehér virága van. Sötét zöld, késöbb vörösé válik. Nagyon csípős!
Donor: USDA #GRIF1567 - (Nijmegen Botanikus Kert)

Capsicum geminifolium
Csak Kolumbiában és Ecuadorban található meg.

Capsisum hookerianum
Ecuadorban él.

Capsicum lanceolatum
Guatemala, Hondurás és Mexikó az élőhelye

Capsicum leptopodium
Braziliában él.

Capsicum luteum Lam.
Seeds known to be kept at Botanical Garden of Nijmegen.

Capsicum minutiflorum, szin. Bassovia minutiflorum
Argentínában, Bolíviában és Paraguyban található.

Capsicum mirabile
Brazília déli részén él.

Capsicum parvifolium
Brazília észak-keleti részén, Kolumbiában és Venezuellában található.

Capsicum praetermissum Heiser & P.G.Sm.
This variety grows to six feet tall in a single growing season and has thousands of cranberry sized fruit that ripen to red. The flowers are totally flat when fully opened, are purple edged with a white inner band and have a greenish yellow center. The ripe fruits are said to be very seedy. Sold commercially in parts of Brazil. Also known as Capsicum baccatum var. praetermissum . Designated as a separate species since at least before 1983, according to the UN/FAO (Genetic Resources of Capsicum, International Board for Plant Genetic Resources, 1983 [Crop Genetic Resources Centre, Plant Production and Protection Division, Food and Agriculture Organisation of the United Nations]) Known to be susceptible to Pepper mild mottle tobamovirus.
Megtalálható Brazíliában Sao Paulo közelében. Donor: S.757 - (Nijmegen Botanikus Kert)

Capsicum schottianum Sendt.
Believed to be found only in Argentina, south Brazil and south-east Paraguay. According to the USDA-ARS GRIN database; Plants are erect, 80-100 cm tall with branches in zig zag pattern. Flowers are white with yellow-green spots at the base of the petals. Fruits are pendulous and reddish-orange at maturity. Leaves are slightly pilose.

Capsicum scolnikianum A.T. Hunziker
Believed to be found only in Peru.

Capsicum sinensis Jacq.
Known to be insusceptible to Potato U nepovirus

Capsicum stramonifolium
Recognised by the USDA. Found in Panama. Synonym of Witheringia stramonifolia [Kunth].

Capsicum villosum Sendt.
Believed to be found only in southern Brazil; Minas Gerais, Parana, Rio de Janeiro, Santa Catarina and Sao Paulo.

Capsicum villosum var. muticum

Capsicum villosum var.villosum


A 2001. év csípősségi eredményei az Új-Mexikó Állam Egyetemének, Chili Paprika Intézetében

Chili Változat Scoville egység (SHU)
Hot pepper Navajo 133
Merah 3273
Dhanraj 4319
PC-1 6208
Chili Maya 11025
Aji Bento 15542
Tear of Fire 23580
Gambia 26295
Punjab 29322
Beni Highland 42240
African Pequin 56691
Red Chili 72371
Scotch Bonnet 75496
Scotch Bonnet Red 79124
Suryanki Cluster 80987
PC-1 81984
Tepin 90677
Aji Cito 105886
Assam 119424
Caribbean Red Habanero 149930
Orange Habanero 174099
Ecuador Hot 185176
Tabasco 190524
Francisca 231579
Red Savina 256341
Orange Habanero 295529
Chocolate Brown Habanero 301065

A Chili Intézet (Chile Pepper Institute of New Mexico State University) igazgatója, Dr. Paul Bosland, közzétette a csípősségi méréseiket, néhány a bemutató és tangazdaságában 2001-ben termett paprikáról.

A paprikák és paprikás szószok csípősségi skálája

Scoville egység Chili paprika
Csípős szósz Csípősség foka
15.000.000 tiszta kapszaicin   10+  
több mint 500.000 Capsicum kivonat   10 Borzalmasan
csípős
Ovatosan bánni vele, gyerekek elől el kell zárni!
100.000 - 500.000 Habanero,Scotch Bonnet, dél-amerikai chinense-, Sorten, African Birdseye-Chilis,
Red Savina
Vicious Vampire,
Dave's Insanity Spice
50.000 - 100.000 Santaka, Chiltepin, Rocoto, kínai
Kwangsi 
Dave's Insanity Sauce, Raw Heat, Pain 100% 9
30.000 - 50.000 Thai, Piquin, hosszú Cayenne, Tabasco Dave's Insanity Salsa 8 nagyon
csípős
15.000 - 30.000 Chile de Arbol; Rote Chili-Flocken ("Pizza-Pepper") Screaming Sphincter Salsa; 7
5.000 - 15.000 Frühe Jalapeńo, Aji Amarillo, Serrano, Chipotle Blazin' Saddle,
Pain is Good,
Lethal Gator
6
2.500 - 5.000 TAM Mild Jalapeńo, Mirasol; nagy vastag Cayenne Tabasco® szósz (vörös), Ring of Fire Habanero 5 csípős
(kapszaicin > 200mg /kg)
1500 - 2500 Sandia, Cascabel, Yellow Wax Hot Crystal®, Salsa di Fuoco, Lottie's,
Mr. Blister
4
1.000 - 1500 Ancho, Pasilla, Espańola Improved El's Red Eye,
Melinda's Mango
Marie Sharp's
3 enyhén, közepesen
csípős

(kapszaicin
100-200mg /kg)
500 - 1000 NuMex Big Jim, NuMex 6-4, viele Chili-Pulver- Sorten  
Sweet Cajun  Fire
2
100 - 500 NuMex R­Naky, Mexi-Bell, Cherry; zöld Chili, magyar csípős paprika   1
10 - 100 Ecetespaprika  
0 zöldpaprika, Pimiento, Sweet Banana Chilis  Ketchup
"minden nélkül"
0 egyáltalán nem csípős
(kapszaicin < 100mg /kg)

Az oldal elkészítésében sokat segítettek ezek a web címek, nektek is ajánlom olvasgatásra:

The Chile pepper instute
Botanical Garden of Nijmegen
Welcome to Chiles in Stockholm
fiery-foods.com - Dave's Pepper Pages
The Chile Women
Pepperworld (Német)
Cross Country Nurseries - The World's Largest Selection of Chile & Sweet Pepper Plants
U.K. Chile-Head
Fatalii's chiles



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