From Bolivia, this peppers has globe shaped peppers which resemble lanterns.

Matures from green to red, fruits have scalloped edges with thick flesh. uses: Pimento, Small Stuffing

This prolific fruit bearer will turn you into the neighbourhood pickler. Delicious to eat with cheese and biscuits. Matures from green to red, slightly flattened, pendant pods pods_position: hang uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing

mild, 5 to 8 inches long by 0.75 to 1.25 inches wide, matures from yelllowish green to red, dependable variety for northern gardens, Uses: Roasting, Fried/Stir-Fried, Canning/Processing, Short Season - When even an Anaheim is too hot, reach for this very mild large chile for roasting and stuffing. Makes a soothing chile relleno

sweet, 4 to 6 inches long by 0.75 to 1.25 inches wide, matures from green to red, pendant pods, from Ecuador, Uses: Roasting, Fried/Stir-Fried

hot, 1 to 1.5 inches long by 0.75 to 1 inches wide, matures from pale yellow with purple blotches to orange to red, upright pods, from USA, Puerto Rico

Cayenne Type, matures from green to red, thin-skinned, pendant pods. Very abundant 2-3 foot plants form perfect bushes. Mexican heirloom, early 1900's. pods_position: hang uses: Drying, Fresh Salsas season: 80 days, Short Season

New Mexico type pepper resulting from a cross between 'New Mexico 6' and 'Anaheim'. Medium heat. Developed at NMSU in 1967. It produces large, smooth, green pods with thick flesh. Plants were normally 24 to 32 inches in height.

Slightly larger and milder than Jalapenos. Milder variety of Purira. Tex-Mex heirloom, introduced 1950. pods_position: hang season: 85 days, Short Season