Spring Garden Fair Peppers/Chiles

Please understand that some varieties may sell out quickly or not be available due to germination difficulties.
Peppers
Extremely Hot: Bhut Jolokia C. chinense x frutescens
Extremely hot pepper from India, aka 'Ghost pepper.' Light green pods turn red when mature. Much variability in plants & pods. Heat level: 10
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Extremely Hot: Habanero C. chinense
Classic distinctive habanero flavor, fruity & fiery. Pods ripen from light green to bright orange-red. Heat level: 10
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Extremely Hot: Santaka C. annuum
A Japanese variety. Pods are approximately 2½" long. Ripens from green to red. Fruit grows upwards in large clusters. Very productive. Heat level: 9
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Extremely Hot: Thai Hot Red C. annuum
Very productive variety. Medium-walled pods are tapered and pointed at the bottom, about 1½–2" long. Pods grow upright. Dark red at maturity. Heat level: 9
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Extremely Hot: Trinidad Scorpion C. chinense
Unique pod shape with a scorpion tail, though some percentage will more closely resemble Bhut Jolokia (Ghost pepper). As hot or hotter than Bhut Jolokia! Heat level: 10
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Hot: Cherrapeño C. annuum
Strawberry-shaped pods are about 1½" long. Taste is initially sweet then is quickly followed by medium heat. Substitute for Sparky/VTR-95, a MG favorite. Heat level: 4
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Hot: Espelette C. annuum
From Basque region of France. The fruits are conical shaped and 3–4" long. They are red when mature. Good dried. Heat level: 5
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Hot: Fireball C. annuum
Round 1½" pods mature to a blazing red color. Sweet hot fruits are great for pickling. Heat level: 5
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Hot: Fish C. annuum
Pre-1870s African-American heirloom. Beautiful variegated foliage. 2–3" long variegated fruits ripen from striped to all red. Traditionally used in Maryland oyster and crab houses. Heat level: 6
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Hot: Jalapeño C. annuum
High yielding jalapeño. Hot, thick-walled. Turns from green to red when mature. Best harvested when green. Excellent for making salsa and pickling. Heat level: 5
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Hot: Peruvian Purple C. frutescens
Striking plant that is completely purple, foliage and all, with upright deep purple fruits that turn red when mature. Heat level: 8
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Hot: Serrano C. annuum
Pods are about 3" long x ¾" in diameter. Round and tapered at the bottom. Dark green initially, they turn red at maturity. Excellent taste. Heat level: 7
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Mild: Aleppo C. annuum
From the Kurdish area of Syria. 15,000 SHU but may be as high as 150,000 SHU. Also known as Halaby pepper. Heat level: 1
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Mild: Anaheim C. annuum
Mildly hot pods are 7–8" long. Use green or red. Perfect for stuffing and Tex-Mex dishes. Heat level: 2
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Mild: Ancho / Poblano C. annuum
Pods are 5–7" long and about 2¾" wide. The fresh pods are called poblano, and ancho refers to the dried form. A traditional stuffing pepper. Heat level: 3
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Mild: Jalapeño TAM C. annuum
Developed by Texas A&M University. Has standard jalapeño flavor with much milder heat. Heat level: 2
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Mild: NuMex Big Jim C. annuum
Big Jim is a popular variety. Pods are very large, 8–10" long and about 2" in width. The pods are thick-walled. Great taste. An MG favorite. Heat level: 2
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Mild: NuMex Suave Orange C. chinense
Developed at New Mexico State University. Habanero-type flavor but much less heat. Has a citrus-like taste. Orange at maturity. Heat level: 3
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Mild: Padrón C. annuum
Wonderful pepper from Padrón in Spain. Wrinkled pods are picked small and green. Often eaten fried and garnished with kosher sea salt as a tapas. Heat level: 2
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Mild: Peri Dot C. bacatuum
The bell-shaped pods are bright orange and very thick walled. Excellent flavor. Plant has a long growing season, and can be used as an ornamental. Heat level: 1
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Mild: Shishito C. annuum
Plant produces high yields of 2¼" long by ½" wide mild peppers. Peppers turn from green to red when mature. Similar in preparation and flavor to Pimiento de Padróns. Heat level: 2
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Sweet Bell: Canary C. annuum
Thick walled green peppers mature to bright yellow. Resistant to two strains of tobacco mosaic virus. Heat level: 0
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Sweet Bell: Coral (Orange) C. annuum
Beautiful big bell peppers color up from green to bright orange at maturity. Heat level: 0
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Sweet Bell: Gourmet C. annuum
Swiss variety, sweetest orange pepper. Typically produces 6 to 12 4-lobed fruits per plant. Bell-shaped fruit are 3" wide and 5" long. Resistant to tobacco mosaic virus. Heat level: 0
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Sweet Bell: King of the North C. annuum
Medium-sized green bell peppers ripen to a sweet red. Early variety is a good choice for areas with short, cool summers. Heat level: 0
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Sweet Bell: Mini Orange C. annuum
Heirloom miniature orange bell from Ohio. Short, stocky 16" plants are covered with 2" fruits with 2–3 lobes, excellent sweet fresh flavor. Heat level: 0
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Sweet Bell: Mini Red C. annuum
Heirloom miniature red bell from Ohio. Short, stocky 16" plants are covered with 2" fruits with 2–3 lobes, excellent sweet fresh flavor. Heat level: 0
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Sweet Bell: Mini Yellow C. annuum
Heirloom miniature yellow bell from Ohio. Short, stocky 16" plants are covered with 2" fruits with 2–3 lobes, excellent sweet fresh flavor. Heat level: 0
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Sweet Bell: Red Bull C. annuum
Large thick-walled peppers on strong, productive plants. Profuse foliage protects fruits from sun scald. Resistant to tobacco mosaic virus and bacterial spot. Heat level: 0
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Sweet Bell: Wisconsin Lakes C. annuum
Early maturing bell red pepper developed at the University of Wisconsin. Sweet, thick walled, 4–6 oz. fruits, good yields. Heat level: 0
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Sweet Non-bell: Carmen C. annuum
Early and beautiful Italian bull's horn-style fruit. 6" long and 2½" wide shoulders tapering to a point. Very sweet when ripened to red with medium-thick flesh. Heat level: 0 |
Sweet Non-bell: Corno di Toro Giallo C. annuum
Shaped like a bull's horn. Pods are 6" to 10" long and 1½" wide. Ripens to bright yellow color. Heat level: 0
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Sweet Non-bell: Corno di Toro Rosso C. annuum
Shaped like a bull's horn. Pods are 6" to 10" long and 1½" wide. Ripens to deep red color. Heat level: 0
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Sweet Non-bell: Cuollarici C. annuum
Large curled pod from Tricarico, great for fried peppers. An MG favorite. Heat level: 0
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Sweet Non-bell: Gypsy C. annuum
Early hybrid, heavy producer, plants to 18". Very tasty ancho shape fruit. TMV resistant. 60 days from transplant Heat level: 0
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Sweet Non-bell: Jimmy Nardello C. annuum
Large sweet fryer and very popular Italian sweet. Heat level: 0
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Sweet Non-bell: Jon's Long Orange C. annuum
Long thick-fleshed peppers are a beautiful, intense orange color. The very sweet and delicious fruits are produced abundantly on healthy plants. Heat level: 0
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Sweet Non-bell: Lipstick C. annuum
Sweet, thin-walled, 4" long and tapered to a blunt point. Dark red at maturity. The plants are productive and relatively early producing. Heat level: 0
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Sweet Non-bell: Marconi Golden C. annuum
Big, 7–9" long pods. Very sweet, great for grilling, frying, or eating fresh. Yellow/orange color. A frequent taste test winner. Heat level: 0 |
Sweet Non-bell: Marconi Rosso C. annuum
Like Marconi Golden, but red. Big, 7–9" long pods. Very sweet, great for grilling or frying or consuming fresh. A frequent taste test winner. Heat level: 0
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Sweet Non-bell: Romanian Gogosari C. annuum
Peppers are sweet and full flavored. Mature to red. A prolific producer. Heat level: 0
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Sweet Non-bell: Sweet Sunset C. annuum
Loads of sweet & colorful banana peppers on an upright, compact plant, perfect for containers and small gardens. AAS winner. Heat level: 0
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