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Indian Pepper
- extremely hot
- after transplanting: 70-80 days to maturity
- 75,000 and up Scoville Units
- good for red pepper flakes and spicy cooking
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Anaheim
- normally seared and peeled before use
- excellent for soups and stews
- after transplanting: 75 days to maturity
- 1000 - 1400 Scoville Units
- most often used in chile rellenos
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Habanero
- extremely popular in hot sauces and for cooking
- small shrubs good for container gardening
- 200K - 300K Scoville Units
- a mild version should be widely available soon
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Bell Pepper
- considered a sweet pepper
- mostly used in cookong non-spicy dishes
- 0 Scoville Units
- 70-75 days to maturity
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Cayenne
- used mostly as red pepper flakes for cooking
- found in herbal supplements for gastro-intestional problems,
a salve for arthritis pain, and, in powder form acts a coagulant
- 35000 Scoville Units
- 2' plants are good for container gardening
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Serrano
- grows to 3 foot tall and 2 foot wide
- very juicy pepper
- 7000 - 25000 Scoville Units
- good for eating with Mexican dishes
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Jalapeno
- the heat is contained mostly in the seeds
- produces till frost
- 3500 - 4000 Scoville Units
- good for all spicy applications
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Poblano
- 2 foot tall plants
- 2500 - 3000 Scoville Units
- 70 to 80 days to maturity
- boil or roast to remove waxy skin
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