very hot, 1.5 to 2 inches long by 1.5 to 2 inches wide, Habanero Type, matures from green to red, pendant fruits, from West Africa, Long Season

pods_position: upright

mild, 5 to 7 inches long by 0.5 to 0.75 inches wide, Cayenne Type, matures from green to red, pendant pods, excellent disease resistance, from Turkey, Uses: Fresh Salsas, Prolific

medium, 3 to 5 inches long by 0.75 to 1 inches wide, Anaheim/New Mex Type, matures from green to red, from the San Felipe region, from USA, New Mexico, Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing - 13 cm long, med.hot

medium, 6 to 7 inches long by 1 to 2 inches wide, Anaheim/New Mex Type, matures from green to red, medium thick-walled, pendant pods, Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing - 18cm, hot. A popular chile. Long, hot and a deep crimson color when mature

medium, 3 to 5 inches long by 0.75 to 1.25 inches wide, Short Wax Type, matures from greenish yellow to orange to red, pendant pods, Short Season uses: Prolific, Canning/Processing

medium, 2 to 3 inches long by 0.25 to 0.5 inches wide, matures from green to red, upright fruits, from Asia, Uses: Oriental Cuisine - A small Japanese chile. Good for stringing and drying. Chiles grow in upright clusters

From the Santo Domingo Pueblo in New Mexico. These hot peppers turn a brilliant red and are traditionally made into ristras

hot, 4 to 5 inches long by 0.75 to 1.25 inches wide, Anaheim/New Mex Type, matures from green to red, pendant pods, from USA, New Mexico, Uses: Crafts - 8 cm long, ristras