All About Peppers
Posted by Jessie Jacobson on Apr 10th 2022
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.
On to the good part. With 30 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 |
Bell Boy
High yields of blocky, thick-walled peppers that mature from green to red. Sturdy plants are very easy to grow and will produce a steady supply of crispy, sweet peppers all season long.
Species | Use | Fruit Size | Days to Harvest | Scoville Rating | Flavor |
Capsicum annuum |
Stuffing, salads |
4-5 in |
75 |
0-100 |
Crisp, sweet |
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 |
3-4 in |
75 |
0-100 |
Crisp, mild, sweet |
Candy Cane
Unique, eye-catching variegated foliage, plus fruit that ripen from striped-green to solid red. Sweet flavor, thin walls, crispy texture. Perfect for fresh eating at any stage of ripeness.
Species | Use | Fruit Size | Days to Harvest | Scoville Rating | Flavor |
Capsicum annuum |
Snacking, salads |
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 |
unknown |
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 |
Cubano Key Largo
Perfect pepper for roasting and frying. Very similar to Anaheim pepper. Thick-walled, 7 inch long, tapered peppers have more flavor and a lower water content than bell peppers.
Species | Use | Fruit Size | Days to Harvest | Scoville Rating | Flavor |
Capsicum annuum |
Roasting, frying, pizza |
7 in |
65 |
500-1,000 |
Sweet, mildly spicy |
Fatalii
One of the hottest peppers we offer. Hint: the name is derived from “fatal.” Sturdy plants thrive in pots, producing 3-inch-long tapered habanero-type fruits. Produces hot sauce that is very aromatic with citrus and smoky notes.
Species | Use | Fruit Size | Days to Harvest | Scoville Rating | Flavor |
Capsicum chinense |
Hot sauce |
3 in |
90 |
125,000-400,000 |
Very spicy, pungent, citrusy |
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 pungent |
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 |
2-3 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
Squash-like peppers with an extremely hot flavor, rivaling that of many Habaneros. Fruits have a good, fruity flavor and an interesting combination of sweet and spice that make them popular for hot sauces and eating fresh.
Species | Use | Fruit Size | Days to Harvest | Scoville Rating | Flavor |
Capsicum chinense |
Hot sauce, fresh eating |
1- in |
95 |
10,000-350,000 |
Sweet, fruity, spicy |
Lemon Spice 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. Heat-shaped fruit ripens 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 |
Mad Hatter
Whimsical green and red peppers resembling hats bring fun to the vegetable patch. Flavors intensify as fruit ripens. Hot, dry weather may produce fruits with a hint of heat at the center, while the outer parts remain sweet. Commonly used in Peruvian and Bolivian cuisine.
Species | Use | Fruit Size | Days to Harvest | Scoville Rating | Flavor |
Capsicum baccatum |
Salad, snacking, sauteed |
2-3 in |
65 |
500-1,000 |
Very mild and sweet |
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 |
Rainbow Mini Bells
Watch a rainbow of mini peppers ripen in shades of green to yellow to orange to red over the course of the season.
Species | Use | Fruit Size | Days to Harvest | Scoville Rating | Flavor |
Capsicum annuum |
Salad, fresh |
2 in |
60 |
0 |
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 |
78 |
6,000-23,000 |
Bright, biting, spicy |
Shishito
A favorite among chefs, harvest when green.
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 and juicy |
Tabasco
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 |
Thai Dragon
Clusters of slender red chile peppers that point up above the green leaves on 16” sturdy plants. Chefs sometimes call these “facing heaven” peppers. Decorative appeal makes them ideal for container gardening.
Species | Use | Fruit Size | Days to Harvest | Scoville Rating | Flavor |
Capsicum annuum |
Pickling, frying |
3-4 in |
70-80 |
75,000-100,000 |
Slightly fruity, spicy |