Bell Type, matures from green to bright yellow, disease resistant season: 70 days

Blocky Type, matures from greenish yellow to red. Uses: Compact uses: Large Stuffing season: 65 days

Cayenne Type, matures from pale green to red, slightly wrinkled and curved fruits, Uses:Prolific - Poor germination rate (around 30%) uses: Indian Cuisine, Crafts

ornament

Very thick brown to red chile from St. Croix, Virgin Islands. Beautiful fuzzy stems and leaves.

Pequin/Piquin Type, matures from pale yellow to orange to red, upright pods pods_position: erect uses: Ornamental

Anaheim/New Mex Type, matures from green to brown to red, medium thin-skinned fruits uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing season: Short Season

A shiny brilliant red ristra chile of medium heat. Thick flesh is good for roasting and baking chile rellenos

Well adapted for short season growing areas, this medium-hot, thin-walled variety matures fruit very early to a bright, true fire engine red colour. This is a perfect big long chile for quick air drying. Simply string them up through the stem end with a needle and stout thread or floss to make the beautiful and traditional chile strings or ristra's that you'll see decorating homes and restaurants throughout the Southwest. Air-dried Espanolas also make an excellent, deep-flavoured chile powder. Their medium pungency is just right to add a little zing to any dish and makes delicious red chile sauce, chile Colorado or super salsa. Colourful 6 to 7 inch long Espanolas mature extra early on 2 foot tall vigorous plants that produce abundantly in all zones.
season: 65 days

A deep rich chocolate aji