Aji Dulce #2 #9541 (30 seeds)
Looks just like a Red Habanero, but has little or no heat. This variety is popular in Latin American countries, because the pretty 2 in. long red peppers offer the same strong aromatic essence and flavor that is found in Habanero, with only a hint of heat. Tall plants produce an abundant harvest of tasty fruits. 85 to 90 days.
Bulgarian Carrot #9022 (30 seeds)
Beautiful, 3-1/2 inch long, bright orange peppers have the shape and color of a carrot, but are quite hot. Fruit is produced in abundance on short plants, making for quite a show in the garden. The flavor of these chiles is not only hot, it is also fruity, lending itself to use in chutneys, salsas, sauces, and even hot pepper jelly. Bulgarian heirloom variety. 67 days.
Cajun Belle Hybrid #9169 (10 seeds)
ALL AMERICA SELECTIONS WINNER. Awarded for its unique qualities and excellent performance, this variety offers miniature bell peppers with a spicy flavor that is a tasty blend of heat and sweet. Peppers are mostly 3-lobed, 2 inches wide and 3 inches long, turning from green to scarlet and finally to deep red. Expect abundant harvests of these peppers to use in salsas, Cajun cooking, or any recipe where you want a little kick. Compact plants are about 2 feet tall and wide, making them just right for optional container growing. 60 days.
Chiltepin #9148 (20 seeds)
This is a tiny pea-shaped chile that is no more than 1/4 inch long and wide. This variety grows wild throughout Mexico and some parts of the Southwestern U.S. They are among the hottest peppers available, measuring about 100,000 Scoville units. The plants can grow to 4 feet and are capable of living for years where the climate allows. These fiery little red peppers are popular for spicing up soups and bean dishes. 95 days.
Fish Pepper #9763 (30 seeds)
Very unusual and ornamental pepper plant is variegated both on the foliage and the peppers themselves. Both leaves and fruit are striped with creamy white and green, with the peppers eventually turning orange-red. Very hot fruit, 1 to 2 in. long, was used to season fish and shellfish in the African-American communities around Baltimore and Philadelphia back in the 1930's and 1940's. Plants are attractive enough just to be used as ornamentals, but peppers are prized for use in cooking. 75 days.
Flaming Flare Hybrid #9330 (15 seeds)
ALL AMERICA SELECTIONS WINNER. This is a Fresno type pepper, bearing brilliant red fruit that are cone-shaped and about 4 inches long. In their green stage, they are fairly similar to a jalapeno, but the mature red peppers develop more heat and a complex flavor described as fruitier and smokier. They have become a favorite with cooks who enjoy their unique flavor in hot sauce and salsas as well as cut up fresh to top tacos and burgers. Flaming Fare succeeds not only in hot, dry areas but also in a wider range of growing conditions, making it easier for all gardeners to grow. 75 days.
Garden Salsa Hybrid #9062 (20 seeds)
A medium-hot pepper developed just for homemade salsa! It is milder than Jalapeno but hotter than Anaheim, offering the amount of heat that suits the average American palate. Also useful for picante sauce and various other Mexican dishes. Smooth green peppers are 8 to 9 inches long and 1 inch wide, ripening to red. Large plants produce a big yield and are tobacco mosaic virus resistant. 73 days.
Golden Greek Pepperoncini #9313 (30 seeds) This strain from Greece is somewhat rare and prized by those who want the peppers for pickling. Because they are smaller and lighter in color than the regular Pepperoncini, homemade jars of these golden peppers look more like the commercial product. Same thin-walled, slightly wrinkled shape, and mildly hot flavor as the other Pepperoncini, and the perfect addition to Greek salads. 62 days.
Habanada #9670 (15 seeds)
This new heatless habanero has all the exotic, floral flavor of the habanero pepper with absolutely none of the heat. Hence, the clever name: haba (for habanero) nada (Spanish for nothing). Expect abundant harvests of these 2 to 3 inch long peppers when the plants have heat, full sun, even watering, and not too much nitrogen. Harvest peppers when bright orange for their best flavor. Bred by Dr. Michael Mazourek of Cornell University. 70 days green; 90 days orange.
Holy Mole Hybrid #9447 (30 seeds)
The first hybrid pasilla pepper, which is best known for its distinctive nutty and spicy flavor in mole sauce. 7 to 9-inch long peppers start out green then mature to a dark chocolate color. They may be used fresh or dried, adding rich, smoky flavor but very little heat to dishes. High-yielding plants are resistant to 2 types of pepper virus. 80 days.
Hot Sunset X3R Hybrid #9017 (15 seeds)
ALL AMERICA SELECTIONS WINNER. A hot banana/Hungarian wax type of pepper that is earlier and more prolific than other versions. Delicious, thick-walled peppers are 7 in. long and very colorful, turning from yellow to orange and finally red. They are just right for grilling, roasting, pickling, or eating fresh. Tall plants are resistant to Tomato Spotted Wilt Virus as well as bacterial leaf spot races 0-3, 7 and 8. 65 days.
Hungarian Wax #9320 (30 seeds)
Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long and 2 inches across. Plants are 20 to 24 inches tall. 70 days.