Harvest bell peppers when the fruit walls are thick; jalapeńos when 2-3" long.

Peppers

Store unwashed and fully dry in a perforated bag on countertop.

One of the most popular chiles in Mexico! The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos (recipe inside this packet), and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional "mole poblano". 1,000-2,000 Scoville Heat Units (mild).

Ancho/Poblano Chile Pepper

An old-time favorite since 1928 for good reason! 'California Wonder's' large, uniform shape makes it ideal for stuffing. Delicious grilled, they are perfect for shish kabobs. Peppers left on the plant will turn a beautiful, bright red, and have more vitamin C than an orange! Good container variety, and dependable performer even in short season climates.

California Wonder Sweet Pepper

Pencil-thin cayenne peppers are used fresh in hot sauces and chilis, dried or ground for cayenne pepper or red pepper flakes, as a flavor in oil and vinegar dressing, and strung on a string as an attractive southwestern style decoration called a ristra. Prolific plants produce green, 4"-6" peppers that turn either red or yellow; very decorative in the garden. 30,000-50,000 Scoville heat units (hot).

Cayenne Blend Chile Pepper

Lots of bold flavor in a small, 3" pepper, 'Early Jalape&#241;o' is better adapted to cooler climates than other jalape&#241;os. Incredibly versatile, they're hot enough to add a little kick to your favorite dish, but mild enough for any meal. Enjoy green or allow to ripen to red for a sweeter, bolder flavor. Jalape&#241;os rate 2,500&#8211;5,000 Scoville heat units (medium hot).

Early Jalapeño Chile Pepper

Originating in India, the 'Bhut Jolokia's' powerful heat is rated over 1,000,000 Scoville heat units. That's up to 10 times hotter than a habanero or Scotch bonnet, and 400 times hotter than a jalape&ntilde;o. Use it to spice up salsa, hot sauce, chili, or Indian cuisine if you are brave of heart and palate!

Ghost Bhut Jolokia Chile Pepper

'Golden Cal Wonder' brightens up any dish using sweet peppers&#8212;stuffed, stir-fried, or grilled. Peppers start out green, then ripen to sunburst yellow with a blush of orange.  Freezes well.

Golden Cal Wonder Sweet Pepper

This classic Italian pepper is particularly superb roasted. The 6"-10" long, 3" wide peppers start out green and ripen to yellow, becoming very sweet. Extremely flavorful raw, considered by some to be superior to bell peppers. Resistant to potato virus.

Golden Marconi Sweet Pepper

Bred using traditional open-pollinated techniques to be enjoyed for the unique habanero flavor, but without the heat&#8212;thus the name "haba-nada" (no heat).  The 2"-3" peppers turn from lime green to bright orange when ripe. Try them roasted or fresh. Now everyone can enjoy the irresistible tropical flavor of these sweet "habanero" peppers!

Habanada Sweet Pepper

Prized by chile aficionados not only for its intense heat, but its distinct fruitiness, the habanero is used in sensational salsas (see recipe inside), and will turn a bland barbeque into a fiery feast! Habaneros are said to be 100 times hotter than jalape&#241;os (but after the first 100,000 Scoville heat units, who's counting?) 100,000-350,000 Scoville heat units (extremely hot).

Habanero Chile Pepper

Large, quality jalape&#241;o great for stuffing, as each pepper can reach a colossal, 4" long. Hotter, larger, and more productive than other jalape&#241;os. At the higher end of the heat scale for jalape&#241;os, 'Jalafuego' registers a 4,000-6,000 Scoville heat unit rating (medium hot). Delicious fresh, deep fried, in salsa, or dried and smoked for chipotles. High disease resistance to bacterial leaf spot races 1-3 and potato virus Y.

Jalafuego Jalapeño Chile Pepper

This Italian heirloom was brought to America by the Nardello family in 1887, and named for the most garden-devoted of their 11 children, Jimmy. The 6"-12" peppers have an exceptionally sweet, rich flavor, making them the quintessential Italian frying pepper. Delicious in chili and salsa, or dried and ground for paprika. Prolific plants grow well in most areas.

Jimmy Nardello Sweet Pepper

'NuMex Joe E. Parker' is the ideal pepper for roasting, stuffing, or canning, in addition to using fresh. This pepper has thick walls, uniform, 6"-8"-long fruit, with few seeds and big yields! Very productive plants. Peppers turn red when mature. 500-2,500 Scoville heat units (mild).

NuMex Joe E. Parker Chile Anaheim Pepper

Expect big things from this large, sunny pepper that boasts thick walls with rich, sweet flavor. 'Orange Sun' turns from green to orange, pick in both stages to boost production and give meals more color! This pepper is so pretty, you may want to put it in a container on the patio!

Orange Sun Sweet Pepper

Play a game of Spanish roulette with your taste buds. A favorite appetizer in Spain, these early maturing and thin-skinned peppers have a mellow flavor but every so often you'll bite into one that is fiery hot! Appetizer-size peppers of 1"-1 1/2", range from 500 to 2,500 Scoville heat units, but may be hotter at 2"-3" and as they ripen to red.

Padrón Chile Pepper

Pasilla means "little raisin" in Spanish, referring to the dark brown, wrinkled, dried form of the chilaca pepper. Fresh chilaca adds character to red enchilada sauce and salsas. The dried pod, or pasilla, is a flavorful and important ingredient in traditional mole sauce. 1,000-2,000 Scoville heat units (mild). Plants are tobacco mosaic virus resistant.

Pasilla Bajio Chile Chilaca Pepper

Uniquely beautiful, as these peppers grow, they change from a creamy lime color to deep purple and eventually red, with a contrasting lime-green interior. Productive, very early, compact plants. 'Purple Beauty' is sure to deliver no matter your climate! Also grown for its  ornamental quality; great in containers.

Purple Beauty Sweet Pepper

Peter Piper would love to pick a peck of these sweet, small peppers for his pickled peppers! Delicious fresh in salads, stuffed for an appetizer, and ideal for canning and pickling. The cherry-tomato-sized peppers can be eaten green or ripened to a brilliant red for full flavor. Grows well in containers.

Red Cherry Sweet Pepper

Popular in Japan for their hot and spicy flavor, 'Santaka' peppers are only 2" long, but pack a punch. Use fresh peppers in a variety of Asian dishes, such as stir-fries and soups. Peppers can also be dried. 40,000-50,000 Scoville heat units (hot).

Santaka Chile Pepper

The 'Scotch Bonnet' is powerfully hot, similar to the habanero but with a fruity or smoky flavor. Also known as 'Jamaica Red' and sometimes called the Scotty Bon or Bonny pepper, it is named for its resemblance to a Scottish cap. If you like your peppers fiery hot, you will enjoy its citrus, apricot-like flavor that is sweetest when the fruit turns red. Try it in jerk dishes, mango salsa, blended with dark chocolate, or with fruit. 100,000-325,000 Scoville heat units (extremely hot).

Scotch Bonnet Chile Pepper

There is a reason you see so many recipes using 'Serrano' peppers; they have the distinctive, spicy flavor required for many dishes. Try our mango-serrano pico de gallo to liven up grilled fish, or our cilantro-serrano dressing for a different twist on salad. Prolific plants will be dripping with hot peppers. 10,000-20,000 Scoville heat units (medium-hot to hot).

Serrano Chile Pepper

The 'Shishito' is finding its way into many restaurants as a popular appetizer. The 2"&ndash;4" slender peppers have a citrusy, slightly smoky flavor enhanced by grilling or saut&eacute;ing, and can be the life of the party when an occasional hot one passes the mouth of the unsuspecting. Highly productive plants. 50&ndash;200 Scoville heat units (mild).

Shishito Chile Pepper

This Hungarian heirloom from 1941 is the traditional pickling type. It is very long, bright yellow, and thick walled. Not a pickler? Enjoy it fresh as a snack or in salads, throw it on the grill, or use in any recipe calling for sweet pepper. Peppers will turn to a orange-red if left on the plant. A good short-season choice and successful in containers.

Sweet Banana Sweet Pepper

All three of these delectable sweet peppers start out green and then sweeten as they transform into their ripe color, although delicious at any stage. Heirloom 'Yolo Wonder' (red color seeds) turns bright red and is resistant to tobacco mosaic virus. 'Coral Belle' (natural color seeds) turns intense orange, and 'Canary Belle' (yellow color seeds) turns a brilliant yellow. These 3&#189;"&#8211;4" hefty peppers grow well in containers too.

Sweet Bell Blend Sweet Pepper

The chile-loving Thais consume more hot peppers than any other culture. Discover the delights of 'Thai Hot' flavor in your favorite stir-fry or other Asian dish! Compact, mounding 8" tall plants covered with 1&frac12;"-3" long, upright red and green peppers at the same time is a festive and decorative choice for patio containers. 50,000-100,000 Scoville heat units (very hot).

How to grow
Peppers

When to plant Peppers

How to plant Peppers

Pepper Varieties

Maintaining Peppers

Pepper Diseases

Pepper Pests

When to harvest Peppers

How to store Peppers

How to growPeppers