75-80 days. Delicious mild hot flavor; excellent for roasting or frying. Good yields of very large chili peppers.
70-80 days. A very large, mild to hot chile pepper growing up to 12 inches long, this is the best all-around choice for
making salsas, sauces, and chili rellenos.
Hungarian Yellow Wax New!
65 days. Spicy, medium-hot flavor and bright, colorful fruits have made this variety a favorite. crisp, waxy, 6-inch
peppers turn from yellow to orange to crimson at maturity.
75 days. A hot pepper with spicy, pungent fruits for cooking and pickling. Fruits mature from green to a deep red color.
Long Red Cayenne New!
75-85 days. Hot peppers add zest to sauces, salads, soups, stews, dips, and dried seasonings. Also can be pickled or
threaded on string and dried when ripe for a colorful edible ornament.
75 days. Large plant bears club-shaped fruit; very hot and pungent, distinctive flavor.
Thai Red Chile
The fire-hot heirloom chilli from Thailand, these peppers are used in almost every dish in old Siam. Small, pointed fruit
are easy to dry; bright red in color. The Thais love the pungent heat. Ornamental, very small plants are loaded with fruit.
Thai Yellow Chile
The golden-yellow version of the Thai pepper; fruit is also very hot and flavorful. Used less than the red chilli, these
are still seen in most every market in Thailand. Beautiful.