All About Peppers

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