Pepper (Hot!) - Winchester Garden Supply

: Habanero Varieties (3)

Pepper - Anaheim (Capsicum annuum)

Relatively mild hot pepper producing 6 to 8 inch by 1.5 inch dark green to red fruits. Continuous producer and good dried or canned.

Pepper - Caloro (Capsicum annuum)

Caloro produces bright yellow fruit maturing to orange-red on 2 foot tall everbearing plants. Flesh is medium-thick. Excellent for pickling.

Pepper - Brown Habanero (Capsicum chinense)

The brown habanero is hot like most habaneros, but is a brownish-orange color. Extremely hot!

Pepper - Red Habanero (Capsicum chinense)

Even hotter than the standard habanero, the red habanero produces peppers with up to 300,000 Scoville units. Bright red fruit.

Pepper - Tabasco (Capsicum frutescens)

The Tabasco pepper is originally from Tabasco, Mexico, but was introduced to the US in the 1840s. Tabasco produces 1.5 inch fruit, with yellow/green fruit ripening to red. 30,000 to 50,000 Scoville units.

Pepper - White Habanero (Capsicum frutescens)

The white habanero is among the hottest peppers available. A little goes a long way toward adding heat to your dishes and hot sauces.

Pepper - Ancho (Capsicum annuum)

Used in chili rellen, Ancho produces fat, reddish-brown peppers which are 4 inches by 3 inches in size. Dries to a very wrinkly pod. When fresh, they are known as poblano peppers, but dried they are referred to as ancho.

Pepper - Big Jim (Capsicum annuum)

'Big Jim' grows to up to 10 inches in length and 2 inches in width at the shoulder and can be used both fresh and dried. Mature fruit weight is up to 4 ounces.

Pepper - Bulgarian Carrot (Capsicum annuum)

An heirloom from Bulgaria, the carrot pepper has crunchy flesh and produces orange fruits that resemble a carrot both in color and shape.

Pepper - Cayenne - Long Slim (Capsicum annuum)

Long Slim Cayenne fruits are slender, wrinkled and 5 to 6 inches by 0.75 inches. Very hot and good for drying or canning.

Pepper - Cow Horn (Capsicum annuum)

The Cow Horn pepper produces slender 6 to 10 inch pods which resemble a cow's horns. The peppers are green, but turn red as they mature.

Pepper - Early Jalapeno (Capsicum annuum)

Jalapeno pepper seeds germinate best at a temperature of 80 to 85 degrees Fahrenheit and grow best in hot, (hotter temperatures grow hotter peppers) sunny locations in well drained soil.

Pepper - Fish (Capsicum annuum)

An heirloom from the 1870s, the Fish pepper has been used in the Baltimore and Philadelphia area as a seasoning for seafood. Both the leaves and the fruits are variegated.

Pepper - Hot Red Cherry (Capsicum annuum)

Hot Red Cherry fruits grow to 1 by 1.5 inches, medium green maturing to cherry red. Everbearing, good for canning, pickling or drying.

Pepper - Hungarian Yellow Wax Hot (Capsicum annuum)

Hungarian Yellow Wax peppers grow to 5 to 8 inches by 1 to 2 inches. They are medium hot and are an excellent choice for cooler climates.

Pepper - Orange Scotch Bonnet (Capsicum chinense)

The Scotch Bonnet produces very hot, orange, rippled fruits which resemble a bonnet or lantern. One of the hottest peppers.

Pepper - Pasilla Bajio (Capsicum annuum)

Pasilla Bajio peppers have a rich flavor which is often used in making the Mexican dish, mole. Fruits are 8 to 12 inches long, maturing from dark green to red to brown.

Pepper - Red Jamaican (Capsicum chinense)

Although similar in appearance, Red Jamaican peppers have slightly less heat than the habanero as well as higher yields.

Pepper - Serrano Tampiqueno (Capsicum annuum)

First grown in the mountains of northern Puebla and Hidalgo Mexico. Club-shaped, smooth 1.5 inch long. Green fruits maturing to red. 3,000 Scoville units. Good for fresh or pickling.

Pepper - Tam Mild Jalapeno (Capsicum annuum)

Tam Jalapeno peppers are about half as hot as regular jalapenos, but have the same size, shape and flavor. Tam Jalapeno plants are more productive as well.