Hot Peppers

85 days. Capsicum annuum. Open Pollinated. Aci Sivri Pepper. The plant produces good yields of 7 ½" long by ½" wide Cayenne hot peppers. Peppers are medium hot, have medium thin flesh, and turn from light yellowish green to red when mature. The plant has green stems, green leaves, and white flowers. Excellent drying, pickling, and seasoning powder. An heirloom variety from Turkey.

85 days. Capsicum annuum. Open Pollinated. African Fish Pepper. The plant produces good yields of 1 ½" long by ½" wide hot peppers. Peppers are medium hot, have medium thin flesh, and turn from cream white with green stripes, to orange with brown stripes, then to red when mature. The plant has variegated leaves. An African American heirloom from the Philadelphia/Baltimore/DC region. The famous seasoning used in Crab Houses around the Chesapeake Bay. Peppers were dried and used as a spice to make a cream sauce for shellfish. This variety is thought to have been brought to America from Africa in the 1800s. Also known as the Fish Pepper. Scoville Heat Units: 13,500.

80 days. Capsicum annuum. Open Pollinated. Beaver Dam Pepper. The plant produces good yields of 4" long by 2" wide hot peppers. It is a mild Hungarian heirloom hot pepper variety brought to Beaver Dam, Wisconsin, by Hungarian immigrant Joe Hussli. Peppers are mildly hot and turn from lime green to red when mature. The plant has green stems, green leaves, and white flowers. Peppers are crunchy and delicious. Excellent if sliced into rings and added to a cheese and bologna sandwich. It is also perfect for stuffed peppers, roasting, salsa, and pickling. A 1929 heirloom variety from Hungary. Scoville Heat Units: 700.

85 days. Capsicum annuum. Open Pollinated. Bulgarian Carrot Pepper. The plant produces good yields of 3 ½" long carrot-shaped peppers. Peppers are hot and turn from green to yellow to orange when mature. The plant has green stems, green leaves, and white flowers. Peppers are crunchy and used to make pickles, salsa, and marinades. An heirloom from Bulgaria. Scoville Heat Units: 30,000.

75 days. Capsicum annuum. Open Pollinated. Esplette Pepper. The plant produces good yields of 4 ½" long by 1 ¼" wide Cayenne peppers. Peppers are medium hot, have medium thin flesh, and turn from green to red when mature. The plant has green stems, green

85 days. Capsicum annuum. Open Pollinated. Hinkel Hatz Red Pepper. The plant produces good yields of 1" long by ¾" wide hot peppers. Peppers are hot, have medium thick flesh, and turn from green to glossy deep red when mature. The plant has green stems, green leaves, and white flowers. The pepper resembles a chicken heart. Excellent fresh, in salsa, pickled, or dried. Also known as Hinkelhatz Pepper. Suitable for containers and patio. An 1800's Pennsylvania heirloom variety. Scoville Heat Units: 30,000.

85 days. Capsicum annuum. Open Pollinated. Hinkel Hatz Yellow Pepper. The plant produces good yields of 1" long by ¾" wide hot peppers. Peppers are hot, have medium thick flesh, and turn from green, to yellow, to golden yellow when mature. The plant has g

70 days. Capsicum annuum. Open Pollinated. Hot Lemon Pepper. This early maturing plant produces good yields of 4" long by ½" wide wrinkled hot peppers. Peppers are hot and turn from light green to pure lemon yellow when mature. The plant has green stems, green leaves, and white flowers. A hot spicy pepper with a unique flavor. Excellent for making hot sauce and for drying. An heirloom variety from Ecuador. Scoville Heat Units: 30,000.

90 days. Capsicum annuum. Open Pollinated. Martin's Carrot Pepper. The plant produces good yields of 3 ¼" long by 1 ½" wide hot peppers. It is a rare, heirloom hot pepper variety known for its distinctive carrot-like shape. Peppers are medium-hot and turn from green to dark red when mature. The plant has green stems, green leaves, and white flowers. Great for hot sauces, pickling, or fresh use. Excellent choice for home gardens. This variety originated in Lancaster County, Pennsylvania, and was developed in the 19th century by Mennonite horticulturist Jacob B. Garber. An heirloom variety from the USA. Scoville Heat Units: 20,921.

100+ days. Capsicum annuum. Open Pollinated. McMahon's Texas Chiltepin Pepper. The plant produces good yields of ½" long by ¼" wide hot peppers. Peppers are very hot, grow upright, have thin flesh, and turn from green, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. Excellent drying pepper. Botanist Bernard McMahon gave Thomas Jefferson this variety in the late 18th century. Also known as McMahon's Texas Bird Pepper and McMahon's Bird Pepper. Excellent choice for home gardens. An heirloom variety from Texas, USA.

95 days. Capsicum chinense. Open Pollinated. Mushroom Red Pepper. The plant produces heavy yields of 1" long by 1 ½" wide mushroom shaped peppers. Peppers are hot and turn from green to red when they mature. The plant has green stems, green leaves, and white flowers. Excellent for garnishing, pickling, or drying. An excellent choice for home gardens. An heirloom variety from the USA.

95 days. Capsicum chinense. Open Pollinated. Mushroom Yellow Pepper. The plant produces heavy yields of 1" long by 1 ½" wide mushroom shaped hot peppers. Peppers are hot and turn from green to yellow when mature. The plant has green stems, green leaves, and white flowers. Excellent for garnish, pickling, or drying. An heirloom variety from the USA.

90 days. Capsicum annuum. Open Pollinated. The plant produces heavy yields of 3" long hot peppers. Peppers are mildly hot and turn from green to red when they mature. Peppers turn hotter as they mature. Excellent stuffed or pickled. They are sautéed in ol

70 days. Capsicum annuum. Open Pollinated. Pimiento de Padron Pepper. This early maturing plant produces good yields of 3 ½" long by 1 ¼" wide hot peppers. Peppers are medium hot, have medium thin flesh, and turn from green to dark red when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling, frying, and stir-fry. Usually used in the green stage and pickled. Also fried in olive oil and served as an appetizer called tapa. Peppers are mildly hot when green, but get hotter as they mature. An heirloom variety from Spain.

85 days. Capsicum annuum. Open Pollinated. Piquillo Pepper. The plant produces good yields of 3 ½" long by 1 ¾" wide hot peppers. Peppers are mildly hot, grow upright, have thick flesh, and turn from green to bright red when mature. The plant has green stems, green leaves, and white flowers. Excellent roasted stuffed, sauteed, or pickled. An heirloom variety from Navarra, Spain.

85 days. Capsicum annuum. Open Pollinated. Ram's Horn Pepper. The plant produces high yields of 8" long by 1" wide Cayenne peppers. It is an heirloom Cayenne pepper variety known for its long, slender, curved pods resembling a ram's horn. Peppers are medium hot, have medium-thick flesh, and turn from light green to red when mature. Excellent for making salsa, roasting, frying, stir-fry, and seasoning spice powder. Excellent choice for home gardens. An heirloom variety from the Emily Eidson family of Lexington, South Carolina, USA.

95 days. Capsicum annuum. Open Pollinated. Rooster Spur Pepper. The plant produces good yields of tiny 1 ½" long by ¼" hot peppers. Peppers grow upright, are very hot, and turn from green, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. Known for making Rooster Pepper Sausage. Excellent fresh eating, roasting, pickling, salsa, and making chili powder. Suitable for containers and patio gardening. An heirloom from Laurel, Mississippi. Grown by the Ainsworth family for more than 100 years. United States Department of Agriculture, PI 645552.

120 days. Capsicum frutescens. Open Pollinated. Tabasco McIlhenny Pepper. The plant produces heavy yields of small 1 ¼" long by ¼" wide Tabasco peppers. The peppers are very hot, grow upright in clusters, and turn from light yellow, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. Very productive, produces over 800 peppers on one plant. The seeds were originally obtained from Edmund McIlhenny, Jr. in 1996. Peppers are grown to make the famous Tabasco Hot Sauce. Suitable for growing indoors in a large pot year-round. A variety from Louisiana, USA.

120 days. Capsicum frutescens. Open Pollinated. Tabasco Pepper. The plant produces heavy yields of small 1 ¼" long by ¼" wide Tabasco peppers. Peppers are very hot, grow upright in clusters, and turn from light greenish yellow, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. An heirloom variety dating back to 1848 that resurfaced after the Civil War and was used to make the famous Tabasco hot sauce. Suitable for growing indoors in a large pot year-round. United States Department of Agriculture, PI 586675. A variety from Louisiana, USA.

70 days. Capsicum annuum. Open Pollinated. Wenk's Yellow Hots Pepper. This early maturing plant produces high yields of 3" long by 1 ¼" wide hot peppers. Peppers are medium hot, have medium thick flesh, and turn from greenish yellow, to bright orange, then red when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa. An excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. Grown by the late Erris Wenk, one of the last large local farmers in Albuquerque, New Mexico, USA.

85 days. Capsicum annuum. Dolmalik Peppers. The plant produces high yields of 4" long by 2" wide hot peppers. It is a popular Turkish heirloom hot pepper variety traditionally used for Dolma (stuffed peppers), hence the name. Peppers are medium hot and turn from green to red when mature. These delicious peppers have a unique sweet flavor with a smoky note and a bit of spiciness. The plant has green stems, green leaves, and white flowers. They are great stuffed or dried and ground for seasoning meat. Excellent choice for home gardens. United States Department of Agriculture, PI 176463. A rare heirloom variety from Turkey. Scoville Heat Units: 5,000.

85 days. Capsicum annuum. Open Pollinated. Cyklon Pepper. The plant produces good yields of 4 ½" long by 1 ½" wide hot peppers. It is a popular Polish heirloom hot pepper variety widely used in Eastern Europe for drying into chili powder and paprika. Peppers are mildly hot and turn from green to dark red when mature. The plant has green stems, green leaves, and white flowers. Great for making dark red Polish Paprika. Excellent choice for home gardens. An heirloom variety from Poland.

75 days. Capsicum chinense. Open Pollinated. Calabrian Sigaretta Ristra Pepper. The plant produces good yields of 5" long by ¾” wide hot peppers. It is a traditional Italian heirloom chili pepper variety prized for its vibrant red color when ripe, slender shape (similar to a cayenne but often a bit thicker), and versatile flavor profile. Peppers are hot, medium-thick flesh, grow upright, and turn from green to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for making salsa, hot sauce, pickling, and seasoning spice powder. A rare heirloom variety from Calabria, Italy.