A new variety from the hilly regions of Assam (India). It is said to have recorded 855000SHU in recent tests, making it the hottest ever chile pepper. (Capsicum frutescens but maybe C. annuum).

This hot cayenne comes from Hokkaido, Japan. Richly red

Medium heat bright red chile from Nambe Pueblo in New Mexico

Matures from green to brown to red, pendant fruits, pre-1910 heirloom, uses: Italian Cuisine, Roasting, Canning/Processing

Mild to medium green to red chile for roasting and stuffing

matures deep chocolate, med.hot

Matures from pale yellow to red, brought to Fiji by migrants from India

Matures from green to red, thin-skinned pendant fruits pods_position: hang uses: Drying, Indian Cuisine

A very thin, twisting Japanese chile. Excellent for drying uses: Drying