large, medium pungency, good for stuffing, thick meat, dark brown at maturity - It is an important chile in Mexican cooking. It is the smoky, licorice, aromatic flavour, as well as its chocolate-black colour which gives it its appeal. uses: good for stuffing nagy méretû, 10-12 cm hosszú és 5 to 7 cm széles, közepesen csípõs, vastag husú, éretten sötét barna, tölteni való

Matures from deep green to dark brown, similar to Anchos but with better disease resistance. uses: Large Stuffing, Mexican Cuisine, Mole, Roasting season: 78-82 days

Collected in: Sri Lanka

Also called Squash Pepper or Cheese Pepper. An heirloom pepper thought to be parent of some bell peppers. Hot with a fruity after taste. season: 85 days

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