Cayenne Type, matures from green to golden yellow to deep orange, thin-walled fruits, used to give yellow coloring to sauces, from Oaxaca region, from Mexico uses: Drying, Mexican Cuisine

Anaheim/New Mex Type, matures from green to red, but sometimes green to yellow, fruits are curved, resembling a horn uses: Roasting season: 75 days

Semi-hot early pepper with a high yield. Turns red when ripe.

Anaheim/New Mex Type, matures from green to red, fruits have medium thick flesh uses: Large Stuffing, Roasting season: 60 days

Matures from green to deep orange, pendant fruits are used fresh or dried. - A small-ribbed Bolivian chile that ripens to a luminous golden shade. Wonderful taste. [De]Chili 'Criolla Sella', P, 80/40, 5 to 6, uses: Drying season: 90-120 days

matures from green to deep red, thin-fleshed pods are best used in their dry form uses: Mexican Cuisine, Mole, Powder

Bell Type, matures from dark green to red, pendant, thick-walled fruits

Cubanelle/Italian Frying Type, matures from greenish yellow to deep red, medium thick flesh on pendant pods, known as Sweet Italian Frying Pepper - Italian Heirloom, 1920's. 2 to 3 lobes. uses: Italian Cuisine, Roasting, Fried/Stir-Fried season: 70 to 75 days