Pepper Variety Comparison

Total Page：16

File Type：pdf, Size：1020Kb

Pepper Variety Comparison VARIETY DAYS TO TYPE Scoville MATURE Anaheim Chili 75 Hot 500-1000 Big Bertha 72 Sweet 0 Blushing Beauty 72 Sweet 0 Banana Supreme 65 Sweet 0 Chocolate Beauty 70 Sweet 0 Cayenne 75 Hot 3500-5000 Cubanelle 75 Sweet 0 California Wonder 75 Sweet 0 Cherry Bomb 75 Hot 10,000-15,000 Giant Marconi 72 Sweet 0 Garden Salsa 73 Hot 3000-4000 Golden Summer 70 Sweet 0 Gypsy 65 Sweet 0 Habanero Chili 95 Hot 150,000-300,000 Habanero Red 85 Hot 150,000-300,000 Hungarian Yellow Wax 70 Hot 2000-4000 Jalapeno 75 Hot 3000-6000 Mariachi 85 Hot North Star 70 Sweet 0 Orange Sun 80 Sweet 0 Purple Beauty 70 Sweet 0 Poblano 75 Hot ? Red Beauty 68 Sweet 0 Serrano Chili 75 Hot 5000-23,000 Sweet Cherry 75 Sweet 0 Super Chili 85 Hot 40,000-50,000 Pepper Variety Comparison Pepper Variety Comparison COMMENTS Medium sized chile to 6-10", often used when green, & one of the most common 7" long glossy green bells, thick-walled, firm, and utterly delicious raw or cooked. AAS Winner! Tremendous yields of beautiful 4"x4" sweet bell peppers Light yellow fruit turns brilliant red when ripe. Heavy producer. Produces good yields of rich chocolate brown fruits. Salads, stuffing, or cooking. Long thick flesh used for drying. Adds spice to your life! Light green to yellow with a sweet mild flavor, an elogated bell pepper. Heirloom. The standard bell pepper. Consistently produces 3" X 4", 4-lobed fruit. 50% more yield. Turns red when mature. Best for pickling. AAS Winner! Turns red when mature. Best for salads, stir fry, roasting, or stuffing. The Best for Salsa and Sauces! Mild Heat with Zingy Flavor! Pick when green. Good yields of 4" x 4" fruits. Start out lime-green, then mature to sunny gold. Turns from green-orange to vibrant scarlet-orange. Super sweet Despite its fiery heat it's also known for it's great fruity and almost citrus like flavor. Bright red version of the Habanero, it's super hot! Canary yellow, then bright red at maturity. 6-8" x 2". Good for pickling Deep green maturing to red. Very well know for it's heat! AAS Winner! Turns from creamy white to red when mature. Great fresh, pickled or stuffed. Good yields of 4"x3 ½" sweet fruits. Turn from green to bright red when mature. Good yield of 5" orange bell peppers. Great for salads, stir fry, and gourmet dishes Purple bell when mature. Great for salads, stuffing, gourmet dishes. Used in sauces, & salsas. Remove the veins and seeds to reduce the heat Turn from green to red when mature. Excellent for salads, stuffing, gourmet dishes. Smaller version of the jalapeno. Perfect for salsas, sauces, relishes, and more. Turns red when mature. Excellent for salads, pickling, and garnishes AAS Winner! Turns from light green to red when mature. Three times the yield! What is a Scoville? It is a scale developed for use as a guide in determining the heat levels in chili peppers. The test officially measures the pungency level of a given pepper. The greater the number of Scoville units, the hotter the pepper! Pepper Variety Comparison.

Copy Link

Recommended publications

Bell Pepper (Capsicum Annuum) a Potential Commercial Crop for Guam
Food Plant Production August 2016 FPP-03 Bell Pepper (Capsicum annuum) A Potential Commercial Crop for Guam Joe Tuquero and Jesse Bamba, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam There are numerous health benefits of bell pepper. Bell peppers are rich in Vitamin C, Vitamin A, and B-complex group of vitamins including Vitamin B-1 (niacin and pyridoxine) and Vitamin B-6 (riboflavin and thiamin) (Rudrappa, 2016). Fig. 1 shows basic nutrition facts of raw, green bell pepper as provided by the United States Department of Agriculture (USDA) Introduction The bell pepper, also known as sweet pepper, is a widely cultivated vegetable crop that originates from central and South America. Although there are vari- ous shapes of sweet peppers, most are bell-shaped, which is why the term ‘bell pepper’ is more common (Department of Agriculture, Forestry, and Fisheries, Republic of South Africa, 2013). They belong to the same species as many varieties/cultivars of hot chili peppers, Capsicum annuum. The major difference along with the commonly larger bell shape is that bell peppers are considered “sweet” and chili peppers are “hot”. Bell peppers are very popular throughout the world. They are sold as a fresh vegetable in markets. In Guam stores, fresh bell green peppers average $4.00/ Fig. 1. Nutrition facts of raw, green bell pepper. Source: USDA lb, and fully ripened red, yellow, or orange bell pep- pers are usually sold at $4.99 to $6.99/lb. Growing Bell Pepper Bell peppers can be transplanted as a seedling or Bell peppers are commonly used as a fresh vegetable direct-seeded in to the ground (University of Missouri in salads and sandwiches, and as a cooked vegetable Extension, 2010).
[Show full text]
Sweet Pepper
• PRODUCTION GUIDELINE • SSweetweet ppepperepper (Capsicum annuum) agriculture, forestry & fisheries Department: Agriculture, Forestry and Fisheries REPUBLIC OF SOUTH AFRICA • PRODUCTION GUIDELINE • SSweetweet ppepperepper (CCapsicumapsicum aannuumnnuum) March 2013 Department of Agriculture, Forestry and Fisheries 2013 Printed and published by Department of Agriculture, Forestry and Fisheries Compiled by Directorate: Plant Production Private Bag X250 PRETORIA 0001 Tel. +27 12 319 6072 Fax +27 12 319 6372 E-mail [email protected] Design and layout by Directorate Communication Services CCONTENTONTENT General aspects ................................................................................... 1 Cultivation practices ............................................................................. 5 Post-havest handling ............................................................................ 17 Production schedule ............................................................................. 18 Utilisation .............................................................................................. 19 References ........................................................................................... 20 GGENERALENERAL AASPECTSSPECTS Classiﬁ cation Scientific name: Capsicum annuum Common names: bell pepper, sweet pepper Origin and distribution Sweet peppers (Capsicum annuum L.) originate from central and South America where numerous species were used centuries before Columbus landed on the continent (Manrique, 1993). The cultivation
[Show full text]
Pepper Varieties – 2020 Season SWEET
The HERB FARMacy - Pepper Varieties – 2020 Season SWEET PEPPERS Banana Sweet: Prolific 16”-24” inch plants produce an abundance of thick-walled sweet elongated peppers. Fruits ripen from pale green to yellow then red for a beautiful show. Great sweet flavor either fresh or cooked. (66 days) Cornito – Red/Russo and Yellow/Giallo: Smaller versions of the sweet Corno di Toros peppers offering vibrant green-to-red (Russo) and green-to-yellow (Giallo) super sweet conical peppers. Perfect for salads, grilling and roasting. Fruits are about 1” wide and 5” long. (Yellow: 55 days green, 75 days yellow; Red: 60 days green, 80 days red) King of the North: Perfect sweet bell pepper for New England. Peppers ripen green to red. Open pollinated variety that produces consistent fruit even in shorter cool growing season with excellent flavor. (70 days) Lipstick: Shiny, smooth, top-shaped sweet pepper. Fruits are about 4” long and ripen to a glossy, rich red. Thick, juicy, and sweet for salads and cooking - perfect for roasting. Dependable yields. (53 days green, 73 days red ripe) SWEET PEPPERS (continued) Lunchbox Peppers – Orange, Yellow, Red: Small, sweet peppers ideal for snacking or salads. Sweet and nutritious with vibrant color. Fruits are more elongated than bell shaped, 2-3” long x 1-1 ½” wide. Super color and crispy, sweet flavor make these a versatile hit. (60 days green, 75-80 days ripe) Orange Bell-“Orange Sun”: Large, blocky, beautiful bell peppers ripen from green to bright orange. Great color, thick crunchy flesh and sweet taste make these a great choice for grilling, sautéing, roasting or fresh in salads, dipping or just snacking.
[Show full text]
Bell Peppers Bull Nose
Bell Peppers Likely introduced to North America in the 1700s. In 1812, Thomas Jefferson recorded Bull Nose Bull Nose (36) peppers in his garden calendar at Monticello. Crisp fruits ripen from green to red with an excellent flavor. Sweet. Productive, sturdy plants. 55-80 days from transplant. Incredibly sweet and delicious, medium-large, 3 or 4-lobed bell peppers mature from green to Chocolate Beauty (36) an attractive chocolate color. Eat them at the fully ripe stage and you'll know that they're something special. Plants are tobacco mosaic virus resistant. Golden Cal Wonder 78 days. Colorful golden bells that are very sweet and tasty. The productive plants produce (72) early and are good for northern climates. 73 days. Plants produce excellent yields of brilliant orange- yellow bell peppers. Blocky, four- Horizon Bell (36) inch fruits are thickwalled, ripening from medium green to orange-yellow at maturity. Sweet and flavorful gourmet pepper for salads, stuffing and more! The best red bell pepper we know for northern gardeners where the seasons are cool and short. King of the North (72) 70 days Large, elongated bells ripen to golden yellow. Plants are very compact, but very productive nonetheless. Tolerates adverse growing conditions. Great choice for low-tunnel growing, early- Napoleon Sweet (36) and late-season, or container planting. Very popular Polish variety that should be a hit over here as well! 75 days Absolutely stunning purple bell pepper. Large 4-lobed, thick-walled fruits borne on sturdy Purple Beauty (36) compact plants. Tender crisp texture, mild sweet flavor. 70-75 days from transplant.
[Show full text]
2020 Hugo Feed Mill Pepper List Type Description
2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus.
[Show full text]
Sandwich-Final-Kr8g.Pdf
SCOUT’S SANDWICHES All Sandwiches $7.50 Name__________________ Dine In or To Go COBB SANDWICH Sliced Chicken, Bacon, Hard Boiled Egg, Butter Lettuce, Tomato, Purple Onion, Fresh Avocado Aioli on Sliced Sourdough Bread SPICY ROAST BEEF Roast Beef, Swiss Cheese, Romaine, Tomato, Red Onion, Sriracha Mayo and Horseradish Mayo on Light Rye Bread TURKEY SUB Sliced Turkey, Havarti Cheese, Shredded Iceberg Lettuce with classic sub dressing, Diced Peppadew Peppers and Miracle Whip on a Baguette EGG SALAD SANDWICH House-Made Egg Salad, Fresh Spinach on Honey Wheat Bread with Cracked Pepper Aioli and Fresh Cracked Black Pepper BUILD YOUR OWN SANDWICH Circle your Bread, Spread, Protein, Cheese and Veggies Bread Spread Circle 1 Cheese White ($1 per addit.) Miracle Whip Mayo Honey Wheat American Spicy Mustard Mustard Light Rye Cheddar Horseradish Italian Aioli Sliced Sourdough Mayo Swiss Sriracha Mayo Pesto Aioli Pepper Jack Croissant Baguette Sub Dressing Ranch Havarti Wrap Cracked Pepper Scout’s Sandwich Provolone Aioli Spread Flatbread Up to 4 Veggies Circle 1 Protein ($1 per additional Veggie) ($1 per additional Protein) Spinach Cucumber Roasted Turkey Chicken Salad Butter Lettuce Pickles Smoked Ham Tuna Salad Shredded Iceberg Avocado Sliced Chicken Egg Salad Romaine Black Olives Roast Beef Pimento Cheese Sliced Tomato Red Onion Hummus Bacon Peppadew Pepper Bell Pepper Salami (+$1) Pepperoni (+$1) Banana Pepper French Fried Onions House Made House Made Pickled Jalapeno Pickled Onions Sides Chips $1.75 Fruit Cup $2.75 Spinach Pasta Salad $2.00 Side Salad $2.50 Cucumber & Tomato Salad $2.00 Dressing___________________ .
[Show full text]
Hot Peppers and Specialty Sweet Peppers
Center for Crop Diversification Crop Profile CCD-CP-101 Hot Peppers and Specialty Sweet Peppers Cheryl Kaiser1 and Matt Ernst2 Introduction Hot peppers, also known as chili (or chile) peppers, owe most of their “heat” or pungency to a chemical substance called capsaicin. This chemical is concen- trated in the cross walls of the fruit and around the developing seeds. Chili peppers can be mild to fiery hot, depending on the amount of capsaicin present. The amount of capsaicin in peppers is measured in Scoville Heat Units (SHU). Currently, the hottest pep- per is considered to be the ‘Carolina Reaper’ which has 2.2 million SHUs. A combination of genetics and environment are responsible for the amount of heat in hot peppers. Peppers that do not contain capsa- icin, such as bell peppers (0 SHUs), are considered “sweet.” In addition to the hot types, other specialty HABANERO PEPPERS peppers include sweet varieties of unusual shape, size HABANEROS (Capsicum chinense) are extremely hot and/or color. peppers that are small and lantern-shaped. They are light green to bright orange when ripe. Types of Hot and Specialty Sweet Peppers Unless otherwise noted, the following peppers are ITALIAN or CUBANELLE types are sweet to mildly hot, classified as the speciesCapsicum annuum. long, and somewhat flattened. These flavorful peppers change from yellow-green to orange, and then to red ANAHEIM peppers, also known as NEW MEXICAN CHILE, as they ripen. are a mild to hot pepper that are considerably longer than jalapeños. They are bright green to red when JALAPEÑO peppers range from sweet to mild to very fresh and brownish red when dried.
[Show full text]
Bell Pepper Allergy: Different Sensitization Profiles and Pimenton Diluted in 0.9% Sodium Chloride Solution (1/10)
Practitioner's Corner 340 with fresh red and green bell pepper (mix of peel and pulp) Bell Pepper Allergy: Different Sensitization Profiles and pimenton diluted in 0.9% sodium chloride solution (1/10). Prick and prick-by-prick test results were considered positive if Callero A1, Cabrera-Hernandez V1, Perez-Rodríguez E1, Jimeno- the larger diameter of the wheal was ≥3 mm, as recommended Nogales L2, Martinez-Tadeo JA1, Plata-Rodríguez E1, Garcia- by the European Academy of Allergology and Clinical Robaina J1 Immunology guidelines [8]. A total of 14 healthy patients were 1Nuestra Señora de la Candelaria University Hospital, Service used as negative controls. of Allergy, Santa Cruz de Tenerife, Spain Total and specific IgE were determined using the 2ALK, Biochemical Research Department, Madrid, Spain ImmunoCAP system (Thermo Fisher Scientific). Specific IgE >0.15 kIU/L was considered positive. J Investig Allergol Clin Immunol 2018; Vol. 28(5): 340-342 Immunoblotting was performed as previously described [4]. doi: 10.18176/jiaci.0278 Briefly, bell peppers were cut into pieces and extracted for 90 minutes in 5% phosphate buffer with magnetic agitation. Sweet Key words: Bell pepper allergy. Immunoblotting. Anaphylaxis. Eosinophilic pimenton from a local supplier was extracted in 10% phosphate esophagitis. Cross-reactivity. buffer. After that, both extracts were separated, filtrated, and stored at –20º C until use. Palabras clave: Alergia al pimiento. Immunoblotting. Anafilaxia. Esofagitis Extracts were analyzed under nonreducing conditions eosinofílica. Reactividad cruzada. using tricine SDS-PAGE. Proteins were transferred to nitrocellulose membranes and incubated with patients’ sera for 18 hours. After that, they were incubated with antihuman IgE monoclonal antibodies for 2 hours, washed, and incubated Bell pepper (Capsicum annuum) belongs to the Solanaceae for an hour with antimouse peroxidase–labeled rabbit IgG family.
[Show full text]
EG-Spring 2019 Pepper List.Xls.Numbers
Printed 2/13/19 PEPPERS (Subject to availability) Aji Rico Moderate heat (55 days to green; 75 days to red) All-American Selections Winner; conical, thin-walled, crunchy fruit matures early from green to red (can be eaten at any stage). Delicious warm, citrus-y, flavor. Makes a taste test-winning salsa. Dries well. Anaheim Moderate heat (Heirloom - 75 days) Called the "New Mexican Chile"; moderately pungent; ripens from green to deep red. Long, tapered, medium-thick peppers are borne on tall, productive plants. Tobacco mosaic virus-resistant. Excellent for canning, freezing, or drying. Ancho Mosquetero Medium (80-90 days) Big healthy plants with loads of very large, smooth, dark green, two lobed fruits. Heavy, glossy peppers are 6" long by 3" wide at the shoulders and slightly taper to a flat point. The shape and open interior is perfect for stuffing, frying, and salsa Ancho Tiburon (JJL) Moderately hot (65 days to green; 85 to red) 4 1/2-5" long x 3" wide, dark green pepper with sweet, thick flesh. Traditionally used for chiles rellenos. Bhut Jolokia Red/ Ghost HOT, HOT, HOT! (Heirloom - 85-100 days) One of the world's hottest peppers-- over 300 times hotter than jalapeños! Looks similar to a habañero but with a rougher texture & a more dented appearance. When ripe, it is red or orange & 2 ½"-3 ½" long. Handle & eat with caution & keep away from eyes! Big Bertha Sweet Bell (70-72 days) Giant, sweet bells, with extra-large elongated fruits up to 7" long x 4" across. Matures to red. Resists tobacco mosaic virus.
[Show full text]
Catering Menu Here
Catering & Party Menu (559) 713-0818 www.planingmillpizza.com Appetizers Salads 50 ct. Wings (any sauce)....$50 Party size salads (all feed 15-20): 50 ct. Artichoke Fritters ... $40 House ....................$40 50 ct. Drunk Mushrooms ..... $40 Spinach ..................$50 50 ct. Bruschetta.......... $40 Greek ....................$50 50 ct. Mad Macs ........... $40 Caesar ...................$40 50 ct. Mozzarella Sticks.... $40 Italian...................$50 Garden ...................$50 Artisan Pizzas All party pizzas 20 inches. With red sauce and mozzarella unless otherwise indicated. Margherita $29 The Santa Fe Station $32 Tomato, Basil, Cracked Pepper House Smoked Chipotle Chicken, BBQ Sauce, Green Bell Pepper, Black Bean Corn Salsa, Cilantro and Avocado Ranch Primavera Veggie $41 Roasted Red Pepper, Bell Pepper, Tomatoes, Mushrooms, Three Little Pigs $41 Red Onions, Artichokes and Olives with Pesto Sauce House Smoked Pulled Pork, Canadian Bacon, Bacon, Roasted Red Peppers and Onion Straws with BBQ Sauce Thai Pie $41 Chicken, Roasted Garlic, Serranos, Peanuts, Red Onions, El Guapo $41 Roasted Red Peppers, Sriracha, Sesame Seeds and Cilantro House Smoked Pulled Pork, Roasted Red Peppers, Red Onions, with Pad Thai Sauce (Sweet & Spicy) Feta Cheese, Cilantro, Salsa Verde Chico Cali $32 The Kitchen Sink $47 Sliced Sausage Link, Pepperoni, Garlic & Ricotta Sausage, Pepperoni, Canadian Bacon, Bacon, Mushrooms, Red Onions, Roasted Red Peppers, Artichokes, Olives Fiery Redhead $32 Sliced Hot Links, Bacon, Peppadew® Sweet Peppers, Red The Yeti
[Show full text]
Dried Pepper Infographic
thomasfresh.com FOR USE IN RECIPES WEAR GLOVES REHYDRATED. Dried chilies can be re-hydrated by soaking in hot water for 20-30 minutes or more. If the seeds are to be removed, it is usually easiest to remove the stem and shake out the seeds before soaking. If liquid is called for in the recipe (for example, for a sauce or soup), then the soaking water may used as part of the liquid; however, taste it first and do not use it if the soaking liquid tastes bitter. WHOLE. Dried chilies can be used whole to season hot dishes such as a soup or stir-fry. The whole chili DRIED may be removed before serving. ROASTED. Dried chilies can be roasted before grinding into a PEPPER powder, preparing as a sauce, or rehydrating for use in a recipe. Roasting enhances the flavor and brings out the essence of a particular chili, creat- ing depth of flavor in the finished recipe. Roast GROUND. peppers by turning them with a pair of tongs in a dry skillet over medium-high heat until they are varieties Dried chilies can be ground, with or without the There are seemingly a fragrant and change color, usually just a few seeds to a coarse or fine powder. Chili powder minutes. For large amounts of peppers, place in million chile pepper can be used as a seasoning in many dishes such one layer in a roasting pan, and roast in a 350°F as dry rubs or marinades, soups, meat fillings, oven for several minutes. The color should darken varieties out there.
[Show full text]
Bell Pepper - Wikipedia, the Free Encyclopedia
Bell pepper - Wikipedia, the free encyclopedia Log in / create account Article Talk Read Edit View history Bell pepper From Wikipedia, the free encyclopedia Main page "Green pepper" redirects here. For green peppercorns, see Black pepper. Contents Bell pepper, also known as sweet pepper or a pepper (in Featured content the UK) and (in Australia and New Zealand), is Current events capsicum a cultivar group of the species Capsicum annuum (chili Random article pepper). Cultivars of the plant produce fruits in different Donate to Wikipedia colors, including red, yellow, orange and green. Bell Interaction peppers are sometimes grouped with less pungent pepper Help varieties as "sweet peppers". Peppers are native to Mexico, About Wikipedia Central America and northern South America. Pepper Community portal seeds were later carried to Spain in 1493 and from there Recent changes spread to other European, African and Asian countries. Contact Wikipedia Today, China is the world's largest pepper producer, followed by Mexico. Toolbox Print/export Contents [hide] 1 Nomenclature Languages 2 Varieties 3 Nutritional value Asturianu 4 Production Dansk 5 Gallery Esperanto 6 See also Español 7 References 8 External links Français Қазақша [edit] 한국어 Nomenclature Bahasa Indonesia The misleading name "pepper" (pimiento in Spanish) was Red, yellow, and green bell peppers. Íslenska given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper Lietuvių nigrum, an unrelated plant originating from India, were a Bell pepper Magyar highly prized condiment; the name "pepper" was at that Heat None (SR:0) time applied in Europe to all known spices with a hot and Nederlands pungent taste and so naturally extended to the newly discovered Capsicum genus.
[Show full text]