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

Matures from green to red, pods grow in upright clusters pods_position: erect uses: Drying, Japanese Cuisine

Matures from green to red, thin-skinned, pendant pods. uses: Drying, Indian Cuisine

medium, 0.375 to 0.5 inches long by 0.375 to 0.5 inches wide, matures from pale green to red, pods are in upright clusters, Uses: Ornamental, Compact

Also known as Bird or Chilepequin. Developed at NMSU Chile Pepper Breeding Program in 1991. Small oblong peppers. - is the first machine-harvestable piquin. Dried fruit powder has a pungency of 97,000 SHU uses: powder season: 120 days to maturity