Mexico, Guatemala, Honduras, Nicaragua, Colombia, Ecuador, Peru

Brazil - Rio de Janeiro, Sao Paulo

Habanero Type, matures from green to orange to red, fruity flavor with intense heat, from Caribbean, Uses: Prolific - fiercely hot pepper that is way hotter than the regular orange Habanero. Dried samples of Caribbean Red measured 445,000 Scoville units, whereas regular Habanero tested at about 260,000 Scovilles. season: 110 days

Hotter than a normal Habanero. 1.5 inch wrinkled fruits with blunt ends. Matures from green to red. Plant grows to 30 inches. Heat level is 10+ season: 100 days

Turkish sweet pepper.

Habanero Type, matures from green to bright yellow, looks like an elongated habanero - Elongated golden wrinkly habanero.

Anaheim/New Mex Type, matures from green to red, thin-walled fruits - A Spanish heirloom pepper. uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing season: Short Season

Plant: 95 cm; fruit shape: oblate; maturity: medium pods_position: pendant

matures from dark green to red, can be used green but more popular in it's dried form when seeds rattle inside the pod. - When this chile is dried and shaken, the seeds rattle, earning their name. The fruits turn dark reddish brown and have a smoky, nutty taste

Plant: 90 cm; fruit shape: bell, oblate; maturity: medium pods_position: pendant uses: Drying, Mexican Cuisine

thin walled, Short Wax Type, matures from pale yellow to orange to red, Uses: Prolific uses: Pickling season: 65 to 75 days