Medium-large, sweet red bell adds color to fresh salads. Peppers can be picked green, or … Continued
browsing plants: garden to table — peppers
Prehistoric pepper plant remains show the plants existed and were cultivated in Central and South America. Columbus brought them to Europe in 1493, where they became very popular. The only pepper known at the time was the black and white spice we keep in our shakers. Noting that the fruit was “hotter than the pepper of the Caucasus,” the European name “pepper” stuck. Except for Tabasco and habanero, peppers belong to the Capsicum annuum group of the Capsicum species.
The Scoville scale is a measurement of the spiciness of peppers and other spicy foods, as recorded in Scoville Heat Units. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. It ranges from 0 (the least spicy, including bell and banana peppers) to the almost inedible 2,200,000 (ghost peppers). Jalapénos come in at about 5,000-15,000, and chiltepins about 100,000–350,000.
Plants are grown with organic potting mix and fertilizer.
Extremely high yields of medium-sized, blocky peppers with a rich, creamy color. Resistant to Tobacco … Continued
The largest of the chile peppers, with medium-hot fruits measuring 10 to 12” long. The … Continued
Bigger, heavier, blockier with better disease resistance than the original Bell Boy. 4” x 4” … Continued
Grown in the ground or a large patio container, the variegated green and white leaves … Continued
As its name suggests, this heirloom pepper originated in Hungary. Easily confused with the similar-looking … Continued
Wild chile native to Central America, Mexico, and southwestern US. Extremely hot, measuring between 50,000–100,000 … Continued
A medium-large, very smooth 3 and 4 lobed fruits mature from green to a very … Continued
Imported from Italy with 8 to 10” long fruits. Ripens to a gorgeous red at … Continued
Dark green, tapered fruits grow 3” long and turn from green to red. A hot … Continued
Considered by chefs to be the best for cooking fish and shellfish. 18 to 24” … Continued
Blocky, 3 to 5” fruits with thick walls and crisp flesh. Early fruit continues over … Continued