Hot to Medium Pepper Plant Varieties for 2014
These are the different varieties that we have planted for this season.
Because they grow or don't grow at different rates, availability will vary from week to week.
If you are interested in a certain variety, please let us know and we will make every effort to get you one.
Most of the photographs and information came from the seed provider. My personal comments will be in purple.
All except for Carolina Reaper and Trinidad Scorpion are Heirloom varieties.
Because they grow or don't grow at different rates, availability will vary from week to week.
If you are interested in a certain variety, please let us know and we will make every effort to get you one.
Most of the photographs and information came from the seed provider. My personal comments will be in purple.
All except for Carolina Reaper and Trinidad Scorpion are Heirloom varieties.
Hot to Medium Peppers
Smokin Ed's Carolina Reaper
The 'Carolina Reaper' is a hybrid cultivar of chili pepper of the Capsicum chinense species, originally called the 'HP22B', bred by cultivator Ed Currie, who runs PuckerButt Pepper Company in Fort Mill, South Carolina.[1] The 'Carolina Reaper' was rated as the world's hottest chili pepper by Guinness World Records according to 2012 tests,[2] averaging 1,569,300 on the Scoville scale with peak levels of over 2,200,000. The previous record-holder was the Trinidad Moruga Scorpion.
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Habanero
HOT HOT HOT HEIRLOOM The loveliest fruits and plants and the hottest of all the chiles. This variety is also called Scotch Bonnet and the fruits, beautiful, deep orange when mature, do indeed resemble a tam in shape. Peppers are pretty good sized 1 1/2 x 3 inches. 100,000–350,000 on the Scoville scale
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Lemondrop
This terrifically hot, citrus-flavored heirloom pepper is a popular seasoning in Peru, its country of origin. Bright yellow, crinkled, cone- shaped fruits are about 2-1/2" long and 1/2" wide, with less than 15 seeds per pepper on average. Dense plants grow to about 2 ft. high and wide, and are typically covered with neon-bright fruits, making this an excellent choice for container gardening.
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Trinidad Moruga Scorpion
Wrinkled, lantern-shaped fruits ripen to a searing red-orange. Named as the world’s hottest pepper by the New Mexico Chile Institute, edging out the previous record holder, Bhut Jolokia, although some authorities dispute this. Trinidad Scorpion averaged at 1.2 million Scovilles. Recently bumped to number 2 by Carolina Reaper.
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Jalepeno
HEIRLOOM A very hot pepper with excellent keeping qualities, although Jalapenos are generally used green, they do turn red at full maturity. You should get a very abundant yield of 1 inch by 3 inch, thick walled fruits, perhaps thirty per plant.
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Ciliegia Picante/Satan's Kiss
This old Italian heirloom is known by the locals as "Baccio de Satana," or "Satan's Kiss." You can guess how much heat this little pepper has! It produces lots of golf ball sized peppers that are traditionally stuffed with anchovies or mozzarella, and then grilled. |
Fish Pepper
An African-American heirloom popular in the Philadelphia/Baltimore region. A pre-1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2-feet tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping.
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