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2016 Pepper Varieties

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2016 Pepper Varieties 2016 Rooted in Raleigh since 1967! Pepper Varieties Peppers like temperatures to be even warmer than tomatoes do before they get going, so wait until at least a week after the last frost date (April 15th here) before setting them out. Plant them where they will receive at least 6-8 hours of direct sunlight a day, and in amended, well-drained soil that has soil conditioner and compost/aged manure dug into it. They also grow well in containers (be sure to use potting soil for this). Generally a 5 gallon size pot, or larger, is recommended. Provide regular water to maintain moist but not wet soil conditions. Peppers, like tomatoes, are sensitive to temperature. Most peppers will drop their blooms when daytime temperatures get much above 90°F. in combination with night temperatures above 75°F. Hot peppers, such as jalapenos, withstand hot weather fairly well and can often produce fruit through the summer in most areas. Optimum tem- peratures fall between 70°F and 80°F for bell-type peppers and between 70° and 85°F for hot peppers. Sweet Peppers Aruba - Mildly sweet and fruity with a hint of heat, these are wonderful for stir-fries, sautéing, and sal- ads. Plants are vigorous yielders producing peppers that are 3” wide by 10” long maturing from green to red to chocolate. 65 days. Bell Captain A leader for size, taste, and yield. Good fresh and for stuffing. Resistant to tobacco mosaic virus. 72 days. Big Bertha Grows thick, crisp 7" long fruits of dark glossy jade green changing into brilliant red. Seeds are few and clustered near the top so you can plenty of clean slices, free of seeds, for fresh green sal- ads. Great for stuffing too. Large fruit and heavy yields make this pepper a favorite. 72 days. Camelot - Good yields of sweet bell peppers on disease resistant plants. 75 days. Cubanelle (Heirloom) - A slender banana-shaped pepper that is sweet with a slightly hot flavor. They are great for frying, casse- roles, salads, pizzas, and for stuffing with savory filling. Fruits are 4-6" long and tapered. 0-1,000 Scoville units. 70-75 days. Fajita - A little hotter than a regular bell pepper, these mildly warm bell peppers are excellent for your favorite TexMex dishes. Good fresh or stuffed, on pizza, and, of course, fried with your favorite fajita fixings. 100-1,000 Scoville units. 85 days. Flavor Burst Yellow Belle - Mostly four-lobed, thick flesh, borne erect on the plant. Heavy foliage, compact growth, and very at- tractive. An excellent salad pepper, very reliable and heavily productive. 65 days. Mariachi Yellow - 2006 All-America Selections Winner. Good yields of 4" long by 2" wide mild peppers (500-600 Scoville units). Matures from creamy yellow to red. Good fresh, grilled, roasted, pickled, or stuffed. 85 days. Nikita - Fruits are deep gold with orange tints and are very flavorful and sweet. They hold up well in stir-fries, and the plants pro- duce fruit early in the season and prolifically. 65-70 days. Pimento (Heirloom) - Can’t have pimento cheese without pimentos! Sweet, succulent and more aromatic than bell peppers, it’s also good for pickling, for stuffing as a nice appetizer, or chopped fresh into cold salads such as chicken or potato salad. 95 days. Purple Beauty - Beautiful eggplant-purple sweet peppers are 4-lobed and thick-walled with a crisp, sweet flesh. Ripens to a purple -red. Bushy, short plants grow to 17". Resistant to tobacco mosaic virus. 70-75 days. Red Beauty - Very thick-walled, heavy fruits are blocky, and about 4 inches long. Heavy yields of bright red sweet peppers. Resis- tant to tobacco mosaic virus. Red Marconi (Heirloom) - A popular Italian heirloom pepper with 7” long tapered fruits that have a very sweet, meaty flesh. Great for frying, grilling, or fresh. 72-80 days. Revolution - An extra-large, blocky, thick-walled sweet pepper with firm, thick flesh. Resistant to several diseases. 72 days. Shishito - A small, thin-walled, wrinkled sweet pepper 3-4" long usually used when green. Popular in Japan, they have a sweet fla- vor with a spicy edge. Good for stir fries, salads, pickled, grilled, or fried in tempura. Etham Sweet Banana -This pepper won an All America Selections bronze medal and dates back to 1941. It has a very mild flavor and is great for pickling. 70 days. Thai Long Sweet (Heirloom) - Light green fruit grow to about 6” long with tapered, pointed fruits. Popular in Thailand, these are great for grilling, frying, or stuffing. Hot Peppers We recommend wearing latex or rubber gloves when handling and cutting up hot peppers. It’s no fun to rub your eyes after cutting up a hot pepper with your bare hands. Some hot peppers can even burn your skin. Note: SCOVILLE UNITS are measures of spicy “heat” in a pepper. For comparison, Jalapeños have 2,500 - 8,000 Scoville units. Hot, dry conditions can increase the heat in peppers making them hotter than usual. over -> Hot Peppers, cont. Anaheim Pepper (Heirloom) - Large, mild heirloom pepper of New Mexican type developed about 100 years ago. 500 to 2,500 Scoville units. Very versatile and great for stuffing (as with chile relleno), salsa, enchiladas, pork chile verde, sauteed with shrimp, roasted with other vegetables, mixed with garlic & butter for topping steaks and chicken, with chicken & rice (arroz con pollo). Ancho/Poblano (Heirloom) - One of the most popular Mexican peppers. When fresh it is called ‘Poblano’ and when dried it is referred to as ‘Ancho’. Fresh, it is used for chile relleno, rice pilafs, salsas, and stuffing. Dried, it is ground and used in spice mixtures and mole sauce. 4" heart-shaped fruits are bumpy and deep, dark green. Mild: 1,000 to 2,000 Scoville units. 85 days. Big Bomb - High yields of bright red cherry type peppers wonderful for stuffing with cheese or adding a little spicy heat to your cooking. Thick walls and sweet/hot, pungent flavor make them great for pickling. Vigorous grower, fast-cropping, with high yields. 2,500-5,000 Scoville units. 67 days. (stuffed with cheese and/or meat, coated with whipped egg, and fried), Burning Bush - A scorcher with a sweet aftertaste similar to Habañero. Sturdy, productive plants with early-maturing, medium-large orange peppers 1.5” wide by 3” long. Up to 180,000 Scoville units. 85 days. Count Dracula - You might grow this just for the near-black leaves and purple flowers but you’d also get 2” long pungent peppers that mature from black to red. 25,000 Scoville units. 110 days. Fatali (Heirloom) - Put this one in the same category you put habañero peppers. It is among the hottest peppers you can grow. Originat- ing from central Africa, they have an intense fiery flavor with citrus notes. 3” peppers mature to yellow. 100,000 - 300,000 Scoville units, commonly testing at 250,000 units. 90 days. Habanero (Heirloom) - Not for sissies, this is pepper is one of the hottest you can grow. Has a bright citrusy flavor (once you get over the heat). Great when zipped up into a hot sauce with carrots, lime juice and garlic. Small orange fruits 1-2" long and lantern-shaped. 100,000-350,000 Scoville units. 95 days. Hole Molé—A Pasilla type pepper, the type you use to make Mexican molé sauce and other Latino dishes. Often, they are dried and ground to use as spice (chile powder). These are fairly mild, about 700 Scoville units, and have a nutty, tangy flavor. Early and heavy yields of fruits which are long, tapered, and slender. Plants are compact and resistant to Tobacco Mosaic Virus and Potato Virus Y. Being a 2007 All America Selections Winner, we know it will perform well in the garden. 85 days. Hungarian Hot Wax (Heirloom) - Moderately hot peppers, about 5" long and tapered with a Scoville range of 5,000-10,000 units. Often picked when pale yellow but also be allowed to ripen to red. Good for soups, stews, and pickling as well as stuffing and grilling. Easy to stuff and peel after roasting. Thick-skin makes for good frying. Attractive appearance makes for pretty pickles. 58 days to pale yellow, 83 days to red ripe. India Jwala/Indian Finger (Heirloom) - Long, slender fruit are wrinkled, and about as long as a finger. Very popular in its native India, this pepper is extra hot! Red when mature and good for drying. 50,000-100,000 Scoville units. Jalapeno (Heirloom) - The classic hot pepper! Can be used pickled or fresh in a multitude of ways including salsa, guacamole, soup, and pickles. Allow to ripen to red for a more complex slightly sweeter flavor. 2,000 -8,000 Scoville units. 75 days. Lemon Drop (Heirloom) - An heirloom hot pepper from South America. This is a prolific producer of tapered, crinkled, 2.5" bright yellow fruits which are hot with a pronounced citrusy flavor. 5,000- 30,000 Scoville units. 100 days. Long Red Cayenne (Heirloom) - A very hot pepper that can be used fresh or dried, and in pickles, jellies, vinegars, and hot sauces. 75 days. Red Chili - Hot peppers used for drying and making into chili powder or used fresh for sauces, vinegars, soup, stews, and, of course, chili. 80 days. Red Mushroom (Heirloom) - Wrinkled, flying-saucer shaped peppers that are squat and about 2 inches across. Very hot with a unique fruity flavor similar to habanero. Produces high yields in hot summer areas. 30,000-50,000 Scoville units. 69-80 days. Red Peter (Heirloom) - An, ahem, “interestingly” shaped pepper as the name implies, this hot pepper is good for drying and grinding into chili powder.
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