5 to 7 inches long by 1 to 2 inches wide, Anaheim/New Mex Type, matures from green to red, hottest of the New Mex type uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing season: 85 days

5 to 6 inches long by 1 to 1.5 inches wide, Anaheim/New Mex Type, matures from green to red, pendant pods uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing

0.75 to 1 inches long by 0.25 to 0.375 inches wide, matures from greenish purple to orange to red, pendant fruits pods_position: erect uses: Ornamental

An Indian variety with Habanero like heat levels. Usually eaten when green. The aroma is fruity but the heat leaves your mouth numb.

1.5 to 2 inches long by 0.5 to 0.625 inches wide, matures from green to lemon yellow, tapered pendant pods, Uses: Prolific

3 to 5 inches long by 0.75 to 1 inches wide, matures from green to orange red, upright pods usually fall with their weight - An Ethiopian scarlet red chile used to make the national dish . The dried version is smooth. pods_position: erect

An Ethiopian brown chile pepper.

2.5 to 3 inches long by 1 to 1.5 inches wide, matures from pale green to red, thick and fleshy fruits on short bushy plants, from Bermuda, Uses: Prolific season: Short Season

A bird pepper, illustrated by Basilius Besler in 1613. Very small round fruits with good heat.

Matures to orange-red. Cold resistant. Continuous heavy bearer. Tall growing bush, up to 2m tall x 1m wide The outer flesh of the pod has no heat, however the pod is full of a very hot placenta. Very nice sweet crisp capsicum flavour. It is a self seeding, semi deciduous, perennial in a warm climate, growing almost 2m. Unusual bell/ joker's hat shaped pod.