Sweet and Hot Pepper Varieties
|
Sweet Peppers |
Maturity |
Color |
Shape |
Description |
|
Big Bertha |
70-73 days |
green/red |
Elongated 7” |
Large thick-walled fruit |
|
California Wonder |
73-75 days |
green/red |
Blocky 4" |
Smooth, 3-4 lobed fruit, sweet |
|
Golden California Wonder |
72-74 days |
green/yellow |
Blocky 4" |
Similar to California Wonder except yellow |
|
Super Heavyweight |
77 days |
green/yellow |
5" by 6" |
Thick walled and meaty, sweet flavor |
|
Sweet Banana |
65-70 days |
lt green/yellow/red |
Long 5.5” |
Tapered shape, prolific producer |
|
Hot Peppers |
Maturity |
Color |
Heat Units |
Description |
|
Anaheim |
72 days |
green/red |
300-500 |
Chili pepper, good for roasting/stuffing |
|
Caribbean Red |
110 days |
green/red |
120,000-400,000 |
Hottest pepper in many trials |
|
Cayenne |
72 days |
green/red |
3,000 |
High yields, superior disease resistance |
|
Habanero |
95 days |
green/orange |
150,000-325,000 |
High yields, thin-walled wrinkled flesh |
|
Jalapeno |
72 days |
green/red |
3,500-6,000 |
Thick walled, large size |
|
Poblano |
75 days |
green/red |
1,000-2,000 |
Heavy setting plants, good fresh or dried |
|
Scotch Bonnet |
90 days |
green/red |
150,000-325,000 |
Nice for pickling or drying |
|
Serrano |
64 days |
green/red |
4,500-5,500 |
Unique flavor, good in sauces |