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Fish Pepper. 5,000 - 30,000 Scoville Units. Capsicum annuum. A unique, variegated foliage plant with peppers ripening from green-and-cream through orange with green to brown stripes to solid red. ‘Fish’ peppers are popular for their ornamental qualities and because the 2-foot plants are easy to grow in containers and are perfect for drying into hot chili powder. Peppers are 1-1/2 to 2 inches long with broad shoulders gradually tapering to a point.
Cubanelle Chili Pepper. 0 - 1000 Scoville Units. Capsicum annuum. The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. It is used extensively in Dominican Republic and Puerto Rico's cuisine.
Jamaican Hot Peppers. 100,000 - 350,000 Scoville Units. Scotch Bonnet’s are brightly colored chile peppers; these Jamaican hot chiles are typically red or yellow when fully ripe. They can be eaten fresh by those seeking a high from the fiery burn and are also great for pickling, garnishes, sauces and jerk rubs. The Scotch Bonnet is also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers.
Golden Cayenne Chile Pepper. 30,000 - 50,000 Scoville Units. Capsicum annuum. If you like cayenne peppers, you’re going to love their golden cousin. Although similar to the traditional cayenne chili pepper, there are a few differences. Where traditional cayenne fruits are wrinkled and skinny, golden cayenne peppers tend to be larger with smooth skin. This hot pepper develops beautiful, smooth-skinned golden peppers that add eye appeal to the garden, and gets hotter as it grows larger.
Ají Limo Chili Pepper. 30,000 - 50,000 Scoville Units. Capsicum baccatum. One of the most flavorful of the Andean peppers, ‘Aji Límo’ (pronounced ah-hee lee-mo) has survived from pre-Columbian times. Its name means “Lima pepper,” in reference to the Peruvian city. Its distinctive citrus flavor and the bright yellow color of the ripe pods immediately bring to mind the crisp aromas of lemons and limes.
Ají Amarillo Chili Pepper (dried form is called Ají Mirasol). 30,000 - 50,000 Scoville Units. Capsicum baccatum. "Aji" means chile pepper in Spanish, and "amarillo" means yellow. Sometimes called the Amarillo Chili. Although they are named yellow chile peppers, their color changes to orange as they mature. It is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and garlic.
Lemon Drop Pepper (Ají limon). 15,000 - 30,000 Scoville Units. Capsicum baccatum. The Lemon Drop is a hot, citrus like-flavored pepper which is a popular seasoning pepper in Peru, where it is known as Kellu Uchu. It is also known as 'Hot lemon'. The bright yellow, crinkled, cone-shaped fruits are about 2½" long and 1/2" wide and mature from green to yellow. They have fewer seeds than the average pepper.
Aleppo pepper (Halaby Pepper). 10,000 Scoville Units. Capsicum annuum.. The Aleppo pepper is used as a spice, particularly in Middle Eastern and Mediterranean cuisine, named after the city of Aleppo in Northern Syria. It is commonly grown in Syria and Turkey, and is usually dried and crushed. It starts as pods which ripen to a burgundy color, then are semi-dried, de-seeded, and crushed or coarsely ground. This crushed chili has an ancho-like flavor with a little more heat and tartness.
Bulgarian Carrot (Shipka's Pepper). 5,000 - 30,000 Scoville Units. Capsicum annuum. This heirloom pepper was supposedly smuggled out through the iron curtain 20 years ago. This attractive white flowering plant produces glossy orange colored peppers resembling carrots. The peppers are hot and mature from green to yellow and then to orange.
Bishop’s Crown Pepper (Christmas Bell, Joker's Hat, Friar's Hat). 5,000 - 30,000 Scoville Units. Capsicum baccatum. The Bishop's Crown is a pepper named for its distinct three-sided shape resembling a Bishop's Crown. Although this variety can be found in Barbados, it may be indigenous to South America. Today, it is also found in Europe, possibly brought there from Brazil by the Portuguese sometime in the 18th century. The body of the peppers have mild heat, with the wings being sweet and mild.
Anaheim Chili Pepper (California chili, Magdalena). 500 - 5,000 Scoville Units. Capsicum annuum. An Anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California.
NuMex R. Naky. 250 - 750 Scoville Units. Capsicum annuum. The NuMex R Naky chile is an Anaheim-type hybrid created by Dr. Nakayama of New Mexico State University in 1985 which resulted it cross breeding between 'Rio Grande 21', an early maturing native type, 'New Mexico 6-4', and a Bulgarian paprika. Pepper cultivars developed at the New Mexico State University carry the designation ‘NuMex’.
Shishito Pepper. 100 - 1000 Scoville Units. Capsicum annuum. A Japanese chile pepper available year round, they offer a moderate but distinctive heat. The pepper is small and finger-ling sized, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion.
Trinidad Perfume Chili Pepper. 0 - 500 Scoville Units. Capsicum chinense. The Trinidad Perfume chili pepper is a mild chili pepper with very little to no heat. It is a habanero type and produces pods similar to a typical orange habanero pepper. The mature from green to a bright yellow color. When cooked, they give off a perfume-like scent, hence the name. In flavor, they have a mild citrus-like taste, similar to a habanero, but with smoky undertones.
Cumari do Para. 50,000 - 300,000 Scoville Units. Capsicum Chinense. Residing from the Cumari region of Brazil, this fiery hot pepper is only the size of a pea. There are several types in the family, including the Cumari Do Para, one of the most popular (shown), the Cumari Ou Passarinho, Cumari Se Crescente, and Cumari Verdadeira. It is a rare, wild Brazilian pepper. In the same family as Scotch Bonnets, and Habaneros, the Cumari has a really nice, sweet flavor but packs a lot of heat.