SWEET
I’m always up for talking, growing, & eating peppers!
I’m a Gemini. I don’t pay close attention to all the astrological signs, but I sure know that I check off the list for all things Gemini! My split personality loves flowers and peppers. The variety list year is at 111, but we’ll see what the number is once they’ve all germinated. I always have a few that just don’t want to wake up. What’s fun about 2025 is a PEPPER CSA is being rolled out for the first time!!! Do you love peppers? Do you love rare peppers? This CSA is for you!
2025 PEPPER LINE UP
SORTED BY SWEET / MILD / HOT
King of the North - Classic red bell pepper
Frodo - Classic red bell pepper
Carmen - Sweet, thin skin and thick wall, great to snack on
Ashe County Pimento - Incredibly sweet, thick flesh pimento. Great raw or cooked/roasted.
Ferenc Tender Paprika - Very sweet paprika type from Hungary that has not heat. Great for salads, roasting, stufing and seasoning.
Habanada - Floral and fruity. No heat like the Habanera
Jimmy Nardello - Sweet flavor and soft skin. Use it any way: grill, slice, stuff!
Leysa - Flesh is very thick and juicy. great for roasting, salads, stuffing, salads, pickling and sauces
Lunchbox- Red, great for snacking. I grow this one for my daughter, Hazel, who lives on these things!
Mammi Huber's Stuffing - Small peppers that are great for stuffing. A personal favorite.
Pimento Elite- Great little stuffers! Heart shaped with blunt ends and thick walls.
MILD
Aji Dulce - Tropical sweetness, smokey undertones, and zesty flavor.
Aji Dulce Yellow - Citrusy and fruity. Great for marinades, stews, and mild salsas, especially fruit based salsas.
Aji Panca - Berry sweetness and a slightly rich smoky flavor, good for BBQ sauce
Anaheim - Flavor is sweet, tangy and almost smoky flavors. Great in salsa, soups, casseroles, and more!
Apple Crisp - From South America. Crisp and crunchy with a. faint apple flavor, great for making a mild salsa or sauce. Remove seeds, they are bitter. An extra hot summer will raise the heat level.
Arroz con Pollo - Popular Cuban seasoning pepper, smoky flavor. Remove the seeds to remove the heat.
Bola - Spanish pepper that has little to no heat. It's traditionally used as a pepper powder called Pimenton de la Vera used in many Spanish dishes. Flesh is thick enough that you could stuff or pickle.
Brazilian Starfish - Some say it tastes like fruit punch. Use for salad, salsa, sauces, pickling.
Brazilian Starfish - Some say it tastes like fruit punch! Use for salad, salsa, sauces, pickling.
Chile Rellenos - Great for any Mexican dish, stuffing roasting, frying, stir-frying, and canning.
Chilhuacle Rojo - Red Mole! Comes from Oaxaca, Mexico. Traditionally, it's dried and used in mole sauce.
Chocolate Mirasol - Smoky fruity tones, best for seasoning. 6-8" long
Corno Di Toro - Italian heirloom, mild to medium heat, depending on growing conditions. Great for roasting, stuffing and saladas
Cristal - Called the "Foie Gras" of the pepper world. Thin walled and have a sweet smoky flavor, some describe the taste as buttery. Prepare by frying, roasting, stuffed, pickled, and sauce.
Cubanelle - Sweet with a touch of heat, with flavors of mellow honey. It's a great Italian frying pepper, also great for salads, stuffing, casseroles, and toppings of sandwhichs and pizzas.
Grenada Seasoning - This pepper is in the habanero family with a fraction of the heat. It's super versatile with fruity flavor and nice citrus tones. It's used mainly in cooking in Grenada, but it'd be great in salsas and hot sauce.
Kapia paprika - Flavor has depth and sweetness, looks like a hatch pepper. Great to roast, stuff, pickle, and dry for seasonings.
Leutschauer Paprika - Great for drying spices to make Hungarian Paprika
Morita - A mix of fruity and smoke with some mild spice, called the “little blackberry”
Negro De Valle - Seasoning to make Chili Colorado
Numex Garnet - Long, slender 6"-8" inch fruits ripen to a deep red color, used to make paprika with high extractable color.
Padron - Spanish heirloom named after the town it originated. Harvest with they are 1-1.5" long. Typically sauteed in olive oil with a litlte sea salt and eaten as tapas in Spain. 1 in 20 will be hot.
Pasilla Apaseo - Seasoning, Native chile from the state of Oaxaca, Mexico, Just one will change an average sauce, stew or soup into an amazing dish. Use dried or roast green.
Pasilla Bajio-Chilaca - Seasoning, Pasilla is the dried form of the Chilaca chile and means little raisin in Spanish. Use this pepper fresh for enchilada sauce or salsas. Use it dried and powdered in Mexican mole sauces.
Pepperonchini Golden Greek - Hi! Pickle me! I've got just a touch of heat. I'm much sweeter than the Italian pepperonchini.
Peperoni di Senise - This gourmet Italian pepper is from the Basilicata region. It's got protected status from the EU, so it must be grown there to techincally be called by it's name since it's located between the Agri and Sinni rivers. History says these peppers used to be dried to enhance the flavor of foods for poor people. This still happpens but it's just part of regular diet for Lucanian people. It's typicall fried in olive oil with salt and sometimes minced garlic. The flavor is rich and nutty.
Poblano Ancho Gigantea - Smoky sweet flavor. Stuff or roast. Ripen to be an Ancho for sauce, soup or seasoning
Santa Fe Chocolate - Smoky sweet flavor. Best for seasonings or sauces.
Shishito - Japanese pepper that is popular for pan frying. 1 in 10 will have heat.
Sweet Apple Kambe - Pimento type pepper, blushes orange (best time to harvest. Very sweet, great for salads, stirfry, roasted, sauces, and stuffed.
Sweet Banana - Low heat and sweet. 6-7" long. Great to stuff, pickle, roast, and put on salads.
Trinidad Pimento - Most popular pepper on the Islands of Trinidad and Tobago. It has the flavor of the extreme hot peppers but will little heat. Great for mild sauces and salsas and tastier than a bell pepper.
Venezuelan Tiger - Great roasted or stuffed, or raw. I fell in love with roasting them with olive oil and garlic.
HOT
Aji Amarillo - A staple to Peruvian cuisines. It's bursting with amazing fruity, almost berry-like flavors. Most commonly used in paste form.
Aji Charapita - A small yellow round pepper. It’s great to rub on your food for flavor and heat.
Aji Fantasy - Developed in Finland. It's got a sweet tangy flavor like a sweet tart. You could pan saute them or make a good sauce or salsa.
Aji Lemon - Lemony flavor, very productive.
Aji Mango - Mango flavor
Aji Pinapple - Tropical pineapple flavor
Aji Ayuyo - Heirloom pepper from Peru. The flavor is like a wine grape. They are juicy and subtly sweet. They are good for sauces, salsas, and seasonings for soups and stews.
Aleppo - Turkish pepper, great for crushed pepper flakes
Brown Jalapeno - The guess is this is a cross between a jalapeno and a Ancho Mulato type in a garden. The result is large mild jalapenos with smokey sweet mild heat. They are great for stuffing, roasting, and sauces.
Calabrian - Peppery flavor with fruity overtones. Best used stuffed, pickled, or in a dish than eaten on their own. Close to cayenne heat.
Carolina Cayenne - Large fruited cayenne, cold hardy and hotter than the typicall cayenne.
Cheiro Roxa - lightly sweet Chinese flavor without the earthy habanero taste, pretty purple color
Chile de Arbol - Bold heat, subtle, natural smoky flavor. Fresh pods pureed into sauce for chips or to season pork filling for tamales. Left whole for oils and vinegars. Toasted and dried and ground for seasonings.
Chili De Comida - This is another pepper vanishing from the southern region of Mexico, due to a shift in what's grown (commercial varieties pay more than native varieties). Like other chiles native to this region they are usually dried and used to make salsas and traditional mole style sauces. They have a good medium heat level that hits quick but fades fast and fruity nutty flavor tones.
Chilhuacle Negro - Classic ingredient for Mole. a bit hotter than cayennes and are especially good roasted over an open flame before making into salsa or mole.
Chimayo - Fantastic red chile flavor, sweet then medium heat. New Mexico pepper.
Czech Black - Less spicy than a jalapeno with a beautiful black color and deep red juice.
Farmers Market Jalapeno - The fruits will exhibit exessive corking. Great for stuffing, pickling, drying, sauces, and salsa. Superior Jalapeno flavor!
Kristian - Thai pepper, 2-3" long. Great to cook with. Good in salsa, sauces, and dressings. Plants only get 2ft tall, but have high yield.
Gochugaru - Mainly used dried as a chile seasoning for kimchee and other Korean dishes. The flavor is slightly fruity and more complex than other Cayenne types
Guajillo Chile - Holy Trinity of Chiles (along with Ancho and Pasilla). Sweet heat. Important part of mole.
Hatch - Medium Heat. Thick fleshy walls. Delicious traditional flavor. Fantastic roasted.
Jalapeno Lemon Spice - Moderately spicy with citrusy tang. So many culinary possibilities!
Korean Hong-Gochu - Bright red fruits with thin skins are perfect for kimchi and drying down for gochugaru (chili flakes) and gochujang (fermented chili paste). This mild to medium pepper starts out green and turns red ("hong"), and then an even deeper red after drying.
Malawi Piquante Pepper - Great stuffer or pickler, sweet and fruity, pleasant burn that builds.
Mini Olive Rocoto - Rocoto pepper plants are known for their amazing ability to thrive in cooler temperatures, and even tolerate temperatures down to 0ºC. Because of this, these plants thrive in so many different regions of the world. Pepper is juicey, sweet , fruity, and hot.
Mucho Nacho Jalapeno- Extra large hybrid Jalapeno. They grow 4" long and thicker than your average jalapeno. They are great for stuffing!
NuMex Jalmundo - Created over many years by first crossing a Keystone Giant Bell with an Early Jalapeno by the Chile Pepper Institute at New Mexico State University.
NuMex Mirasol - Heavy yields of 3" long peppers. Mirasol means "looking at the sun" in Spanish, and probably refers to the fruit being held upright in clusters on the plant.
Nambe Pueblo - Popular Santa Fe chili pepper. Good heat level. Smokey and sweet. Best roasted or stuffed while still green.
Pasilla Mixe - Seasoning. Typically grown in Oaxaca. Dry with Oak. Fruity smokey flavor.
Peachadew - Round and over an inch in diameter. Great for fresh salsa, roasting, frying, sauces, stuffing, soups and stews.
Piccante Calabrese (Calabrian) - Known as the Small red cherry or the Devil's kiss, it's a popular Italian heirloom that translates to "spicy pepper of Calibria". These 2" peppers are hot, smokey, and fruity. They are good fresh, dried, stuffed, or sauted.
Pimient d'Espelette - Pepper from Basque country that was introduced into France in the 16th centry. Fruity and slightly smoky. Great dried as a powder, stuffed, or fried.
Puya - Comes from the central vallies of Mexico, close to Mexico City. Often sold dried to be ground to powders or mixed with water to make a paste. Closely realted to the chile de arbol and more sweet fruity flavor than guajillo peppers. Great for adding a kick to pizza, soups, or fresh fruity flavor to salsa.
Ristra Cayenne - Long and twisty. Medium-mild heat. Salsa, seasonings, hot sauce.
Santa Fe Grande - Cross of the Hungarian Wax and Fresno pepper. Nice sweetness and a great sub for a jalapeno when less heat is needed. Great for poppers, salsa, pickling, raw.
Sinahuisa - This pepper comes from Maya Ejido Communal farm in the State of Sonora, Mexico. Looks like a serrano but smaller and way more flavor. Rich Sweetness and medium heat. Great for salsa, sauces, and pickling.
Sugar Rush Peach - Sweet tropical flavor and the seeds bring a smokey, complex heat.
Urfa Biber - This pepper comes from the southern region from Turkey called Urfa. Similar to the raisin flacor of the Aleppo but it has more of a chocolate earthy tone with a heat that builds. Traditionaly, its used to season meats like lamb kabobs, but its also great stuffed or roasted. You can get funky and use it in desserts like icecream and cakes.
Vallero - They are sweeter when green but richer when brown. Used in famous Mexican beef dish called Chile Colorado.
Wa Mae Wo - Crunchy yet fruity and sweet. Decently hot. Fruity yet saltly which makes it ideal to cook with, roast, or chop up and use raw,. Can be dried to make seasoning. Also consider fermenting for pickles.
Zapotec Jalapeno - Old World Jalapeno from Oaxaca, Mexico. It has a high jalapeno heat level
Zou-Pi / Shar Pei - They're somewhat smokey, and have a fruity flavour. The heat level is very low, so it can be used in many dishes without overpowering them. They can also be dried and ground into a delicious powder, or ground into flakes.
REALLY HOT
Aji Margariteno- Mid habanero level heat. They would make a great sauce, seasoning or even stuffed.
Apocalypse Scorpion - This was created by an Italian grower known as AIASP. It's got nice fruity tones but the word is it blows the Reaper out of the water for heat level!
Big Sun Habanero - sweet, fiery, and garlic taste, and the heat will stay with you, HOT. SHU 300,000,000-400,000,000
Black Naga - Sweet heat. SHU 700,000-800,000
Carolina Reaper - Developed by a grower, Ed Currie. Sweet and fruity before the heat. SHU 1,641,000
Chocolate Habanero - Lots of flavor and sweetness packed into this pepper! Sweet, rich, smokey flavor - makes it great for BBQ sauces, salsas, and marinades. SHU 300,000-400,000
Congo Black Habanero - Comes from Trinidad. Closely related to the Jamacian chocolate Habanero, but makes larger pods and heat level is a little lower. SHU 125,000-275,000
Datil - Sweet and fruity pepper that orignally came from Spain. Great for jelly, hot sauce, and seasonings. SHU 100,000-300,000
Jamaican Chocolate Habanero - Great flavor. Great for salsas and jerk seasoning. SHU 400,000
Ghost Pepper - AKA Bhut Jolokia chili, an heirloom varity from India. It was the hotest pepper in 2007. Fruity and berry-like flavors maek them great for hot sauce and salsa. SHU 900,000-1,000,000
Maldivian Lemon - Huge habanero like pods that fill your hand! The flavor is citrusy and fruity. This would be good in a hot sauce or chili. SHU 200,000-400,000
Orange Thai - Fruity. SHU 50,000 – 100,000
Oxkutzcabian Orange - This is a orange habanero from the Yucatan in Mexico. It's got more flavor and sweetness than your average habaneros. It goes great in any sauce or salasa. SHU 100,000-300,000
Paper Lantern Habanero - tropical sweet heat, spicer than most habaneros. SHU 150,000-400,000
Pepper XXX - Not related to the Pepper X bred by Ed Currie. This is an unknown Brain strain cross. It's extra hot, flavorful, and productive!
Scotch Bonnet - True Yellow/Orange Scotch Bonnet that has a hat like shape to it. This is the most popular Caribbean Habanero type. This is used to make jerk sauce, hot sauce, and many Jamaican dishes. SHU 100,000-350,000
Tabasco - It is known for its use in the famous Louisiana pepper sauce when combined with salt and vinegar. SHU 30,000-50,000
Thai Dragon - Most popular thai pepper used in restuarants. Great for seasoning poweders, sauces and stir-fries. Heat is immediate with fruity tones. SHU 30,000-60,000
T-Rex - 4" long, cross between the Trinidad ouglah and Bhutlah Yellow oeppers. Fruity flavor but ruthless heat. SHU 1,500,000+
Trinidad Scorpion - The heat is strong on this pepper! It feels like your tongue is being stung by a scorpion! Flavor is fruity. Be careful while handling these peppers. SHU 1,200,000-2,009,000
Yellow Caribbean Habanero - Smoky-citrusy flavor. Perfect for making hot sauces, salsas, chutney, marinades, and pickled. SHU 450,000
Yellow Scotch Bonnet - Fruity and sweet with heat that builds, great for Jerk seasoning. SHU 100,000-350,000+
Yucatan White Habanero - Originates from the Yucatan in southern Mexico. It's a low lying bush that creates super hot and flavorful peppers. SHU 250,000-500,000