hot, 1.25 to 1.5 inches long by 0.75 to 1 inches wide, Short Wax Type, matures from pale yellow to orange to red, when pickled in their immature stage they are known as "Torrido" peppers, Uses: Pickling

sweet, 2.5 to 3.5 inches long by 1.25 to 1.75 inches wide, Jalapeno Type, matures from green to red, a Jalapeno with no heat!, Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing

eastern India

upright fruits, from USA, California, Short Season uses: Fresh Salsas, Prolific, good for a crowd pleasing salsa

sweet, 3 to 4 inches long by 2 to 3 inches wide, Blocky Type, matures from green to red, pendant fruits, from E. Europe, Uses: Hungarian Cuisine, Paprika

Matures from green to red, long, thin-walled pendant fruits, with a dimpled and twisting top. Uses: Prolific - Suitable for containers growing uses: Japanese Cuisine Zöldbõl vörösre érõ, hosszú, vékonyfalú, kacskaringós, felfelé görbülõ, függõ állású, édes, enyhe változat. Alkalmas konténerben nevelésre.

Matures from pale green to red, pendant pods - Thin fleshed aromatic habanero from Africa. season: Long Season Halvány zöldbõl vörösre érõ, vékony falú, nagyon csípõs Habanero Afrikából.

A new, medium-hot, smooth, green pepper developed just for home-made salsa! It is milder than Jalapeno but hotter than Anaheim. TMV resistant. Uses: Prolific uses: Fresh Salsas season: 70 days, Short Season Egy új, közepesen csípõs, sima, zöld paprika a házi Salsa készítõinek. Enyhébb, mint a Jalapeno, de csípõsebb, mint az Anaheim. TMV rezisztens.