Peppers, Different Kinds
Sweet Peppers
- Our Best Red: King Arthur
- Our Best Yellow: Lafayette
- Our Best Orange: Valencia
- Other ‘Colored’ Peppers: Purple – Beauty Lilac Chocolate – Beauty
- Elongated Red: Big Bertha
- Italian Gourmet Salad Bar Pepper: Robustini
- Sweet Non-Bell Peppers: Sweet Banana, Gypsy, Giant Marconi
- “Grilling” Peppers: Giant Marconi
- Cherry: Sweet Cherry
- Old Time Favorite: Lady Bell California Wonder
Bell Peppers, Hybrid
- Bell Boy – Super All Purpose Pepper
- Chocolate Bell – Unique Chocolate Flavor
- Golden Bell – Sweet, Good for Gourmet dishes
- King Arthur – Sweet, good stuffed with meat mixture
- Lady Bell – Dependable and sweet
- Lafayette – Stays firmer than most
- Purple Beauty – Harvest when purple, add vivid color to salads
- Red Knight – Biggest, blockiest, juiciest
- Super Sweet 860 – Enormous and great for stuffing
Heirloom Peppers
- California Wonder – Great stuffing pepper, always a favorite
- Robustini – Sweet pungent taste, good for pickeling
Chili Peppers
- Anaheim – Hot – Harvest green or red
- Big Dipper – Terrific in salads or cooking
- Caribbean Red – Hotter than a Habanero
- Cayenne – Adds zest to your dishes
- Habanero Red – One of hottest peppers, good in sauces
- Hungarian Wax – Fairly hot
- Jalapeno – Favorite Hot Pepper
- Kung Pao – Hot, use in Asian dishes – looks like a witches finger
- Scotch Bonnet – Confused with Habanero, but not cultivar
- Serrano – Not too hot but has unique flavor
- Super Chili – One of most pungent peppers, use sparingly in salsa
- Thai – Five times hotter than Jalapeno, ornamental and edible
- Tabasco – Great in sauces
- Black Pearl – Ornamental Pepper, shiny black pearl shape pepper , very hot to taste
- Cherry Bomb – Round to oval shape, Medium to Hot
- False Alarm – Has a sweet taste, mild
- Holy Mole – Mildly hot, nutty flavor
- Hot Cherry – Shaped like a cherry, Hot
- Poblano L – Poblano when fresh, Ancho when dried – Hot
Hot Peppers, Hybrid
- Cherry Bomb
- False Alarm Serrano Super Chili
- Heirloom Hot Peppers
- Tabasco