Pepper Varieties Available at Tonkadale this Spring

The diversity and flavor profile of peppers is quite incredible. From crisp, to sweet, to fruity, floral, pungent, and spicy, peppers are used in most cuisines around the world. A Tonkadale, we offer a wide variety of peppers for you to grow and enjoy in either gardens or containers.

If you want the best chance for beautifully ripe peppers, get your transplants in the ground as soon as the danger of frost has passed. In our area, our last average frost date is May 15. Peppers are a warm season crop, so it is best to wait for the ground to warm up and for the sun to shine before planting out.

Plant peppers in full sun gardens, raised beds, or containers. Make sure to amend gardens and raised beds with compost such as Purple Cow's Activated Compost. When planting in containers or raised beds, we recommend our organic house blend of potting soil - Tonka Terra. Adding Worm Castings or Garden Tone is a great way to give peppers the nutritional jump start they need. Plant peppers 12-18" apart in the ground/raised bed or in a 12"-14" container.

Depending on the variety of peppers you choose to grow, harvest can range from 60-110 days. Hot peppers need the most heat to mature while sweet peppers will be ready earlier in the season.

Optimal flavor and spice really depends on what kind of growing season we experience. Soil composition, temperature, and drought do tend to increase pepper pungency.

The spiciness in peppers is due to capsaicin, an alkaloid in peppers that causes the sensation of spice. It is found in the placental tissues, internal membrane, and to a lesser extent, the fleshy parts of the pepper fruit. Capsaicin causes a burning sensation which is actually a pain response, not an actual flavor sensation.

Pungency, spiciness, or the heat of chili peppers is measured in Scoville Heat Units (SHU) and is based on the concentration of capsaicin. For example, bell peppers have a Scoville Rating of 100 while ghost peppers can range from 750,000 to 1.5 MM.

All peppers are part of the genus Capsicum. Peppers grown in home gardens are generally cultivars of Capsicum annuum, Capsicum chinense, and Capsicum frutescens.

Capsicum annuum

This is the most commonly cultivated species of pepper and is native to North America, the Caribbean, and Northern South America. This species includes both mild and hot peppers such as bell peppers and jalalenos.

Capsicum chinense

This species of pepper is commonly known as the habanero-type and is native to North, Central, and South America. The hottest peppers in the world are members of this species and include fatalii, ghost pepper, and scotch bonnet.

Capsicum baccatum

Originating in Peru and the Andean region in South American and typically associated with Peruvian cuisine, these peppers are typically considered part of the condiment trinity along with red onion and cilantro. Their shape is unique and distinct to this species and usually shaped like caps or hats.

Capsicum frutescens

Peppers of the Capsicum frutescens species likely originated in South or Central America. Unlike other peppers, the fruit of these varieties are erect and abundant, producing up to 120 pods in a season and are mildly spicy. Peppers of this species include Tabasco.

Days to Harvest

For seeds started indoors and transplanted into the garden, days to harvest is calculated from the transplanting date into the garden to the days the variety should mature and may be harvested.

Now on to the good part. With 29 varieties to choose, how can you pick just one?

Anaheim

Anaheim peppers have thick, mildly hot flesh making them great for stuffing, grilling, and roasting. 6-8 inch long fruits ripen from green to red but are almost always used green.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Stuffing, roasting, grilling	8 in	78	500-2,500	Subtly sweet, mildly spicy

Ancho Gigantea

This rich, poblano-type pepper is one of the most commonly used peppers in Mexican cuisine. When harvested green, they can be used for roasting and stuffing. When allowed to ripen to red, they can be dried and used as ancho chiles.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Sauce, soup, chile relleno	3-4 in	90	1,000-15,000	Smoky, yet sweet

Big Thai Slim

Medium hot, fruits on 30" plants mature quickly from green to dark red and dry fast on the plants. Tie several peppers on a long string to hang for drying. Great choice for growing in containers. Pungent heat slowly builds.

CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the pepper juice.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
*Capsicum annuum*	Hot sauce, dried, flakes, powders, pickled	4-5 in	69	50,000-100,000	Spicy, fruity, earthy

Bishop's Crown

The Bishop Crown pepper plant will grow around 3-4 feet tall which is impressive to grow for its easiness. Peppers ripen from green to red, and pods have smooth and shiny skin. Loved for its exotic-looking shape and sweet flavors! Flavor hits as apple-like with a little bit of heat that keeps your tongue tingling. The Bishop Crown chili is versatile in the kitchen and is great as a snacking pepper, and for marinades, stuffing, hot sauces, jellies, salsas, and many more culinary uses.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum baccatum	Hot sauce, dried, flakes, powders	1-2 in	90-100	5,000-30,000	Spicy, fruity

California Wonder

The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow. Perfect stuffing pepper. Blocky 4 inch by 4 inch, thick-walled, tender, and flavorful.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Stuffing, general use	4-5 in	75	0-100	Crisp, mild, sweet

Carolina Reaper

The Reaper is named for the scythe-like tip that it produces. It is considered the hottest pepper in the world, and while completely edible, might best be enjoyed in small amounts. Fruity up front followed by scorching heat, one pepper can flavor hundreds of dishes.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum chinense	Hot sauce, chili powder	2-3 in	90	1.5 MM - 2 MM	Fruity, extremely spicy

Cayenne Long Red

Cayenne is one of the best-known hot chili peppers. Producing an abundance of wrinkled fruits that grow 5-6 inches long, the fruits have thin flesh and are used fresh in hot sauces or dried and ground for cayenne pepper.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Hot sauce, dried, ground	5-6 in	75	30,000-50,000	Medium heat, peppery, neutral

Challeano

Finger sized fruit ripen from pale yellow-green to reddish-pink and taste delightfully fruity with light citrus notes and berry undertones. Elongate, pendant shaped fruit are wrinkly. This highly productive pepper matures late season.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum baccatum	Pickling, fried, dried for flakes	3-4 in	90	40,000-50,000	Juicy, crunchy, very hot, berry and citrus flavors.

Chile Grande

This pepper produces good yields of 3-inch-long hot peppers. Chili Grande peppers are very spicy and turn from green to bright red when mature. Plant has green stems, green leaves, and white flowers.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Spicy salsa, seasonings	3 in	85	100,000	Very spicy

Cornitos

Known as a kapia type in Europe, these golden-yellow, half-sized versions of Escamillo have superier flavor and yield. AAS Winner. Bred by Janika Eckert.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Grilling, roasting	5 in	60 days green, 80 yellow	500-1,000	Fruity, sweet

Ghost/Bhut Jolokia

Legendary variety, one of the world’s hottest peppers, if not the hottest. Starts out slow but eventually makes 4-foot-tall plants in favored locations. Thin walled, wrinkled, pointed fruits reach 2-3 in. in length, ripening mostly to red.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum x frutescens	Hot sauce	2-3 in	100-120	1 MM	Extremely spicy

Golden Bell

A sweet and refreshing bell pepper. Plants produce golden orange colored fruit. Peppers turn from green, to light yellow, to golden yellow at full maturity.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Fresh, salad, add color to dishes	4-6 in	75	0	Mild, sweet, refreshing

Helios Habanero

Medium, dark orange fruit with blunt ends. High yields, and an early concentrated set of peppers on a medium compact plant.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum chinense	Spicy salsa, seasonings	3 in	90	75,000	Very spicy, fruity, floral

Holy Moly Poblano

Gourmet quality, chocolate-brown fruits are bright green at early maturity then darken to warm brown over the next 2 weeks. Distinctive, but not overly spicy. Used as a staple in Mexican mole sauce and many other dishes.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Mole, sauces, powder	7-9 in	85	700-800	Smoky, not too spicy

Hungarian Sweet

Hungarian Sweet Banana produces, not surprisingly, banana shaped fruits 6-8 inches long with a delightful bright waxy-yellow color, changing to a bright scarlet red as they ripen.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Pickling	6-8 in	70	0-500	Sweet, mildly spicy

Jalapeno

Classic hot pepper. Perfect for salsa or stuffing as poppers. Easy to grow in any sunny garden or large patio pot, these peppers can be harvested throughout the summer when they are green or red.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Salsa, poppers, stuffing	2-3 in	80	2,500-5,000	Zesty and spicy

Jamaican Scotch Bonnet

Closely related to the habenero, but with a sweeter, citrus like flavor. Still extra hot. stouter shape.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum chinense	Hot sauce, fresh eating	1-2 in	95	10,000-350,000	Sweet, fruity, spicy

Lemon Jalapeno

Ripens to a beautiful yellow color with mild to moderate heat depending on growing conditions. Bred at New Mexico State University Chile Pepper Institute. More fruitiness than a regular jalapeno. Very productive plants.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Salsa, poppers, stuffing	2-3 in	80	2,500-5,000	Citrus undertones

Lesya

This pepper is believed to be the sweetest of all peppers. Heart-shaped fruit ripen to deep red when ripe. Intensely juicy texture. High yielding, A sweet treat from Ukraine.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Salad, snacking, stuffed	3-4 in	80	0	Very mild and sweet

Lunchbox Pepper Mix

These beautiful, mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, as an addition to salads and, of course, perfect for a healthy snack. All three colors have tall, strong plants that yield well for snack-type peppers. Bred by Janika Eckert.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Salad, snacking, stuffed	2-3 in	55-75 depending on desired color	0	Very mild and sweet

Mushroom Cap Red

A relative to the habanero, this heirloom chili pepper is a fast-maturing hot pepper that has a nice aroma and grows into a unique mushroom shape. Red Mushroom pepper plants are compact and grow about 2-3 feet tall in gardens or containers. Fruits ripen from green to red when they are ready to be picked. The fruity and spicy flavors of the Mushroom Red Cap pepper make it great for garnishes, pickling, or drying. The skin is makes a great spicy pepper powder.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Garnish, pickling, dried, powder	2-3 in	90	30,000-50,000	Fruity, spicy

Primero Red Habanero

One of the earliest ripening habaneros with large fruit and 1/3 the heat.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum chinense	Spicy salsa, seasoning	3-4 in	60-75	70,000	Very mild and sweet

Red Beauty

An early, prolific variety bearing very sweet four-lobed peppers with thick walls. These brilliant, bright red bells are juicy and sweet. Widely adapted and easy to grow. The peppers turn from green to red when mature.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Salad, fresh, stuffing	4 in	80	100	Very mild and sweet

Serrano

Hails from the foothills of Puebla, Mexico. Flavor is bright and biting, with a delayed fuse. Unripe peppers are green and ripen into a kaleidoscope of colors from red, brown, orange, and yellow.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Fresh, salsa, guacamole	1-4 in	75	6,000-23,000	Bright, biting, spicy

Shishito

A favorite amount chefs with a mildly spicy flavor that is great fried, grilled, and blistered.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Fried, grilled, blistered	2-4 in	60	100-1,000	Mildly spicy

Sugar Rush Peach

A surprising combination of fruit and fire, sugar rush peach peppers. Fruit is full of tropical flavor while seeds bring a smoky, complex heat. Super high yields.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum baccatum	Sauce	2-4 in	60-80	50,000-100,000	Fruity fire, tropical, smoky

Super Hungarian Hot

Early, 8 inch long, large shouldered, very-hot tapered fruit. Bright creamy-yellow color.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Pickling, frying	8 in	70	5,000-15,000	Sweet, hot, tangy

Tabasco

This pepper needs no introduction as its became the famous ingedient in a famous sauce. Peppers mature from yellow-green to orange to red and have a unique, smoky flavor that contributes to Tabasco's distinctive taste.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum frutescens	Sauce, dried, fermented	2 in	80	30,000-50,000	Smoky and spicy

Violet Sparkle Pepper

Huge yields of easy-to-grow, sweet violet fruit! Pointed, wedge-shaped fruit has purple and pale yellow streaks. Lovely to look at and delicious. Sweet, crisp and thick-walled.

Species	Use	Fruit Size	Days to Harvest	Scoville Rating	Flavor
Capsicum annuum	Salad, salsa, grilled, pickled, stuffed.	3-4 in	75	0	Slightly fruity