Peppers, Spicy

An important food and medicine! Peppers are second only to the tomato as a garden favorite. There are many varieties of spicy peppers varying greatly in heat. The level of heat in peppers is measured in 'Scoville Heat Units' - or SHU's - that represents the amount of Capsaicin present. Capsaicin is the chemical in peppers responsible for the stimulating, burning sensation when it comes in contact with mucous membranes and skin. Spicy peppers are an indispensable ingredient in Latin American and Asian cooking. Medicinally, the variety Cayenne is valued as a circulatory stimulant, for which it has no equal. Peppers are tropical perennials grown as annuals in temperate North America.

Aji Amarillo Chili Pepper
Aji Amarillo Chili PepperPacket: 0.2 gram, ~35 seeds More info1835 available
Aji Amarillo (Capsicum baccatum) is the most popular and important culinary pepper in Peru. This pepper is a prolific yielder, and one of our favorites for drying. Here on Mano Farm, we add a few whole dried peppers to a pot of black beans to warm things up a bit. Fruits are 3"-5" long, cylindrical and slightly crinkled. They are typically harvested in the yellow (amarillo) to orange stage, when the peppers impart a sweet spiciness that‰۪s not too overwhelming. Will ripen red and become potently spicy. 95 days from transplant. Annual.
Ancho Poblano Pepper
Ancho Poblano PepperPacket: 0.25 gram, ~40 seeds More info
Known as Ancho peppers when ripened to red and dried, Poblano (Capsicum annuum) is the Mexican standard pepper for stuffing and grilling. This is the variety used for the classic Mexican dish, Chile Rellenos: peppers stuffed with cheese, coated in a cornmeal batter, and deep-fried. Delicious! Poblanos typically have very little heat making them very versatile in the kitchen. 75 days from transplant. Annual.
Cayenne Pepper
Cayenne PepperPacket: 0.25 gram, ~40 seeds More info870 available
Cayenne pepper (Capsicum annuum) is one of the most popular cultivated pepper varieties. Its potent heat and thin walls make it the ideal pepper for drying and grinding into powder for culinary or medicinal use. Bushy plants to three feet tall produce great numbers of thin, slightly-crinkled, three to five inch long peppers that ripen green to bright red. This outstanding variety not only adds a serious kick to dishes ‰ÛÒ 30,000-50,000 SHU (Scoville heat units) ‰ÛÒ but is also very highly-valued in herbal medicine. From transplant: 80 days green, 105 days red. Annual.
Jalape̱o Pepper
Jalape̱o PepperPacket (0.25 gram, ~40 seeds) More info1030 available
Jalape̱o (Capsicum annuum) is probably the most popular and familiar hot pepper. Originally from Mexico, jalape̱o is now recognized worldwide as a versatile culinary pepper that is rich in flavor with a good amount of heat. Easy to grow and prolific. 70 days from transplant. Annual.
Piri Piri / African Bird's Eye Chili Pepper
Piri Piri / African Bird's Eye Chili PepperPacket: ~40 seeds (0.2 gram) More info1892 available
This small, extremely spicy chili pepper (Capsicum frutescens) native to Africa resembles a bird‰۪s beak. Fruits are less than an inch long and ripen green to red. Perfect for making chili powders; imparts any dish with a rich flavor more complex than the typical cayenne. Slower growing than other chili species, so start seeds as early as possible in the spring. Plants fruit quite prolifically. We‰۪ve been able to overwinter our plants in our Mediterranean climate of Southern California. Important Note: these peppers seem to exhibit a naturally low germination rate. We‰۪ve germ tested various lots of these pepper seeds for nearly a year and typically get results of anywhere from 16% to 44% To make up for the lowered germination we are doubling seed amounts on the listed packet size. Hopefully we can improve germination in subsequent generations of plant selection. 120 days from seed to fruit. Annual/Perennial. Grown at Mano Farm in Ojai, California.