A town in central south India which grows a particular chile which is sold (erroneously) as the Kashmiri chile. Consequently, it is called the Mock-Kashmiri. The Gulbarga, with its long thin wrinkled fleshy appearance does not remotely resemble the true Kashmiri, despite its nice crimson colour, neither does it have the flavour of the Kashmiri.

A compact plant growing to 18' inches. Produces medium green leaves and a profusion of fruits the size, shape and colour of gumdrops. - Matures from green to orange to red, fruits resemble gumdrops. uses: Ornamental

The bush grows dense and relatively low (30cm) and has slightly darker green leaves than a Thai or Cayenne. The yield is prolific. The small buds start out almost black and change to the colour of aubergine until they get about 10 - 15mm long. At this point the side of the chile which faces the sun goes green. This appears to happen in a day or so. As the pepper matures and gets to about 2 - 3 cm long, it turns entirely green and stays that way for several days. It then goes into a multicoloured phase of greenorange/red and ends up entirely red. The insides are dense and packed with seeds and the flesh is relatively thick.

Matures from pale yellow to orange red, pendant fruits pods_position: hang

This chile belongs to the Capsicum Chinense family of peppers, of South American origin. In Mexico it is planted exclusively in the Yucatan Peninsula, where it was probably introduced from Cuba, which might explain its popular name "Habanero". The Habanero is one of the world's hottest chile. Its heat level is 10. For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering. Underneath the heat is a delicate plum-tomato apple-like flavour. The riper red ones have a sweetness that gives them a mouthwatering appeal. Grown in Mexico and the Caribbean. It has an irregular spheroid shape, with a small point, and is around 5 cm long by 3.25-4.5 cm wide. It is available in green, yellow, scarlet and deep red. It has a number of close relatives such as Scotch Bonnet and Rocoto. It is used mainly raw because it loses subtlety, but not heat, when cooked. Seed catalogues list from 75 to 125 days to harvest. This is in addition to 50 to 80 days of indoor growth and up to 30 days for germination. Slow to germinate, must be grown in warm, moist conditions. The Habanero when ripe or dried and powdered has a unique apricot scent. 300,000+ SHU.

very hot, 2 to 2.5 inches long, 0.75 to 1.25 inches wide, Habanero Type, matures from green to bright yellow, elongated, pendant pods, Uses: Long Season

From a chile grower in Punta Gorda, this hardy chile can boast of being a hurricane survivor

The delicate aroma of this orange-red squash shaped chile combines with heat for a wonderful taste sensation

The Byers family cruise led to the discovery of this incendiary red habanero

Habanero Type, matures from green to chocolate brown, also called "Congo Black" - A deep rich brown suffuses this volcanic chinense. uses: super sauces,marinades season: Long Season