Chilli Genus

This is a pepper developed by Dr. Mario Dadomo, Italy.

The Italian translatation 'I embrace' sums up the beauty of this this stunning ornamental variety. This 1ft tall plant produces hundreds of 3" long by 1" wide upright growing edible peppers. The peppers are shaped like small bullets and mature through...

A Russian Cultivar. This plant which can grow upto 3 1/2 ft tall, produces good yields of 4" long by 2" wide hot peppers which turn from light green to red upon maturity (85 days). Rare variety.

A rare variety from Abeytas, New Mexico, USA (hence the name). This 3ft plant can produce as produce up to thirty 4in pods which look very similar to the more common Hungarian hot wax. Pods mature from green to yellow and then to red upon maturity after...

An attractive new variety from Reimer seeds which is registered by the United States Department of Agriculture as PI 185474. This Plant produce good yields of 2" long by 1" wide hot peppers which grow upright on a sturdy plant. Peppers have good heat and...

A F1 hybridised Bell pepper variety said to be tolerant to TMV, PVY and TEV viruses.

A hybridised F1 bell pepper variety. These plants are high yielding and have good tolerance to cold weather and blossom drop with nearly every flower producing a pepper. The blocky 3 or 4 lobed medium sized bell peppers mature from green to red in only...

A Cayenne type pepper from India. Plants produce a multitude of 3 to 4in long by 0.75in wide pods which taper to a point. Pods mature from green to deep red and are mildly pungent. Used in Indian Cuisine.

A Turkish heirloom Cayenne type. Each plant can produce upto fifty 5 to 9 in long shiny crimson pods which are often curled and twisted. The pungency is notoriously inconsistent as pods can range from ildly pungent to burning hot. The pods start pale...

Popular F1 Turkish annuum variety with a decent level of heat.

A large green medium to mild chile pepper. A more deetailed description is currently unavailable.

A Cubanelle type named after Mt.Aconcagua in Argentina. These very large fruit can grow upto 12in long and mature from yellow/green to red in approx 75 days. The flesh is medium thick, very sweet to taste and are fantastic for roasting.

This broad plant has much foliage to protect the bell pepper type fruits from sunburn. The 4 lobed blocky fruits measure approximately 4 1/2 inches and mature from green to yellow approximately 70 days after transplanting. Said to produce consistent...

A Marconi sweet pepper type from United Genetics. Adapted to the Italian Adriatical costal region, as an interesting substitution to the local "Pescarese" variety. The 6in elongated fruit mature from green to red and have good disease tollerance to TMV.

   

These thin walled peppers grow upright on 2ft tall plants. The peppers are 2 to 3 inch long and look similar to Japanesse Hot Claw in appearance. They are medium hot hot and mature from green to red approximately 75 days after transplanting.

These peppers grows 3 to 4in long and are 1/4 in wide. The pods matures from green to red and have a twisted Cayenne type shape.

These chiles are sald to be virtually identical to the Jalapeno. They growto aproximately 5 cm long by 2.5 cm wide

This white flowering plant produces high yields of 5 ½" long by 1 ½" wide hot peppers which mature from green to red in 85 days.  

An Anahiem/New Mex type pepper. This medium sized plant produces 6 to 8 inches long by 1 to 2 inches pendant shaped pods which mature from green to red. Said to good for roasting and use in Stir Fries.  

This variety is grown by our pod pals Mats & Patricia Pettersson in Sweden and very little infromation is know. These small bullet shaped pods grow erect on the plant and mature from white to red.

The name Aji Pinguita De Mono translates to ' little monkey dick' a reference to the pods shape. The pods are small measuring only 0.5 to 1in long, are slightly curved and taper to a point. They mature from green to a bright scarlet approximately 90 days...

This is a F1 hydridised Bell pepper variety. This relatively compact plant produces 5cm by 4cm fruits which ripen from dark green to yellow. Very productive and good disease resistance.

A hybridised bell pepper variety from Johnnys seeds. This sturdy plant produce medium-large, 4-lobed, blocky, ivory coloured peppers which ripen to scarlet red approximately 85 days after transplanting. Very unusual.

A early, sweet bell pepper variety. Dwarf plants produce white-cream coloured 3 to 4 in blocky peppers which ripen approximately 75 days after transplanting.

New color and taste for gourmet salads. Very early, sweet bell pepper that stays white a long time before turning red. Dwarf bush produces medium-sized fruits with thick walls and good disease resistance. Suitable even for the far North.

A native New Mexico chile that matured earlier than most chiles (75 -85 days). Mild-medium heat, with a complex, slightly sweet flavor when red. Pods approximately 4" long when mature

These moderately hot red chilies from Northern Syria are sun-dried, seeded and crushed. They are named after the North Syrian town of Aleppo from where they orginate. Also known as Halaby pepper, it is the preferred capsicum for adding the gentle edge of...

Extra large, 3-4 lobed 4½ in/11 cm square fruit have thick walls, smooth skin and multiple disease tolerances to BLS 1, 2, 3, 5, PVY, Pepper Mottle Virus and intermediate tolerances to phytophthora blight

The Hungarian Almapaprika is very similar in shape to the Hungarian 'Klari Cheese' pepper, but is somewhat larger and is very hot to the taste.This great Hungarian pepper variety is also known as 'Hungarian Hot Apple Pepper'. These 2in peppers start out...

Large mild New Mexican chilli. Great for a mild chilli relleno

A very thick walled classic four lobed bell pepper variety that turns green to purple to red (75 days)

A thick fleshed, bright purple ornamental variety which grows up to 1.5 inches long and 1/2 inch wide. The pods have an earthy deep sweet tones. Commonly pickled and used to decorate salads.

Bell Pepper introduced by D Gilbart 1989

This a small Italian cherry variety where 'Ammazzo' translates as 'small bunch of flowers'. This very unusual, 3ft tall, ornamental pepper bears clusters of 8 to 15 individual fruits which measure 1/2" high x 3/4" wide and resemble small red marbles in a...

A rare French variety with small, rounded, lantern-shaped peppers, crisp and mild. Apparently a good variety for frying

Sweet version of the Hungarian Hot Wax pepper. The fruit is pyramid shaped, cream coloured and a good flavour. The variety produces reliable yields.

Also known as California Chilli or Chilli Verde, this bushy upright plant can grow upto 2ft and is a prolific bearer of long tapered 2 celled green which mature from green to red (77 days). The pods have a mildly pungency (250 SHU) and a slightly sweet...

These 6 to 8 inches long by 1 to 2 inches wide pendant shaped peppers matures from green to red. Very tasty and good eaten when stuffed, roasted, or in a Stir Fry

Also know as the 'New Mexican Chilli', this moderately pungent fruit is deep green, but turns red at full maturity (75 days). The very smooth peppers are 7-1/2 inches long and 2 inches wide and borne on tall, productive plants that offer good foliage...

A 6 to 8 inches long by 1 to 2 inches wide pendant shaped pepper which matures from green to red. Mildly pungent registering only 900 to 3500 Schovill heat units (SHU)

This heart shaped pepper is what Mexicans use to make mole and chilli rellanos, an intergral part of Mexican Cusine .The peppers are known as 'Ancho' when dried and 'Poblano' when fresh. The peppers are typically 3 to 4inches in length, mild in heat and...

This heart shaped pepper is what Mexicans use to make mole and chili rellanos, an intergral part of Mexican Cusine . The peppers are known as 'Ancho' when dried and 'Poblano' when fresh. The plants are 30-36" tall with a spreading habit. The peppers are...

This heart shaped pepper is what Mexicans use to make mole and chilli rellanos, an intergral part of Mexican Cusine. The peppers are known as 'Ancho' when dried and 'Poblano' when fresh. The thin walled 4 to 6 inches long tapered peppers mature from dark...

The peppers are known as 'Ancho' when dried and 'Poblano' when fresh.

A smaller and more wrinkledversion of the traditional Ancho measuring 10-15 cm long by 7.5 cm wide. It is very dark brown, almost black, in colour, and has an aromatic fruity taste.

The peppers are known as 'Ancho' when dried and 'Poblano' when fresh. Matures from Green to Brown in 90 days. 1000 to 1500 SHU 5 to 7 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from green to brown;

4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from green to red; pendant pods; called "poblano" when fresh, "ancho" when dried

4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from dark green to brown; called "poblano" when fresh, "ancho" when dried

This pepper has a slightly smokier flavour than normal Ancho. Pods grow to around 5 inches long and 2 inches wide and mature from dark green to brown. Very mild, 100-200 scoville units

Tall sturdy plant with very large fruit. 1000 scoville (70 days)  

This pepper grows to around 5 inches long by 3 inches wide. It is a darker green with thicker walls than other Ancho varieties.

This heart shaped pepper is what Mexicans use to make mole and chilli rellanos, an intergral part of Mexican Cusine .The peppers are known as 'Ancho' when dried and 'Poblano' when fresh.This medium sized plant produces 5 to 7 inches long by 2.5 to 3...

Introduced by John Bill 1999. The large size, early maturity, and great production of this variety is what make this ancho pepper distinctive. These thick-fleshed peppers mature to 5-1/2 inches long and 3-1/2 inches wide, making them perfect for stuffing...

mild; 5 to 7 inches long by 2.5 to 3.5 inches wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; good flavor;

The pendant shaped peppers of this F1 hybridised variety grow to approximately 5 inches long by 1.25 to 1.75 inches wide. They mature from green to bright red

This hybridised variety produces larger fruits, higher yields and are less pointed than other Ancho varieties. The 5 to 7in long by 3in wide fruits grow on a tall plant and mature from green to red (80 days). They are only mildly pungent measuring...

3 to 4 inches long by 2 to 3 inches wide; Blocky Type; matures from greenish yellow to orange to red; pendant pods; from E. Europe; Uses Hungarian Cuisine

A slender, smooth cayenne type pepper from Johnny's seeds. A medium sized plant bears uniform 3/4" x 7-8" fruit which mature to green in 60 days and red in 85 days.

This Romanian heirloom is a very tasty East European frying pepper. It is named after Jan Antohi, a touring acrobat who had defected to the US before returned to his native Romania in 1991 with the seeds of this delicious heirloom pepper. The plant is a...

An attractive dwarf plant that produces excellent yields of small 1-2 inch medium/hot bullet shaped fruits. Indeed one plant can produce well over 100 pods in the right growing conditions, fruiting all summer long. One of the most common varieties...

see also Almapaprika. Sweet Pepper 3 to 4 inches long by 1.5 to 2 inches wide; Heart-Shaped Type; matures from green to deep red; pendant pods; Uses Pimento, Compact;

Believed to be a South African local name. Looks very similar to the Tabasco pepper and has the same heat range. The only difference is that this variety has a much higher yield. The colour, once ripe, is a deep red, as opposed to the slightly orange/red...

Pods ripen from black to red

A hybridised F1 bell pepper variety. This is a Dutch variety that yields large harvests ofvery attractive orange fruit. The pods are approximately 3.5 to 4 inches long by 3 to 3.5 inches wide and mature from green to a deep orange around 70 days after...

Multi disease tolerant jumbo dark green to red. Large 4 x 4 in./11x11 cm uniform fruit are tolerant to BLS 1,2,3; PVY; TMV; and some tolerance to phytophthora. Fruit are anthrocyaninless. X3R (Uniform ripening).

Pods ripen from black to red

A sweet Pepper introduced by John Bill in 2000. The 2 to 3 inches upright pods mature from green to orange and then to red approximately 80 days after transplanting. A nice pickling variety