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Chili peppers are a food that is popular for both its zesty flavor and its many health benefits. You can find these international favorites in many varieties to suit any flavor needs you might have.... More »
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All chile peppers can be eaten fresh and raw. Most people don’t choose to eat the long green or poblano variety without roasting them. They are not as “meaty” as some other types of chiles like jalapeños.
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Learn more about chili peppers and our dedication to all things about chili peppers.
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Peppers - A complete listing of peppers; hot, green and sweet. Sweet Bell Hybrids: Green-Red; Ornamental; Hot Hybrids; Peppers: Hot OP; Peppers: SweetBell Hybrids: Other Colors; Peppers: Sweet Bell: OP; Peppers: Misc. Sweet Types...
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Furthermore, the word pepper is commonly used in the botanical and culinary fields in the names of different types of chili peppers.
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Are all chile peppers created equal? The National Garden Bureau sorts of the variety of hot peppers available by grouping them by their heat and shape,
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The Chile Pepper Institute has the latest research based information for growers, processors and anyone wanting to learn about chile peppers. Information on growing, preserving, diseases and pests and marketing or statistical information can be found here Chile Peppers For Kids!
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Named after Diego Alvarez Chanca. Chanca was Columbus' physician in 1493 who introduced chile peppers to Europe. Blocky 3 cm pendant pods ripen to red. Heat Level: 5-6. (Capsicum baccatum) Plants are annuals, ranging in various types from 1 to 6 feet in height, much branched. Leaves are elliptical to lanceolate.
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Most of the original data was taken from seed catalogues that I obtained locally, and that were sent to me from other Chile-Heads around the world. It was then supplemented from 5 Colour Marble Produces dozens of hot peppers in fancy colours, from cream to white to yellow to purple to orange and then red.
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Wondering how to rate the heat level of various types of chile peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat.
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