Long Slim Cayenne. Long red, very wrinkled, green to red fruits about 6″ x3.4″. Thin flesh used for pickling or drying. 3500-5000 Scovilles. Pepper pungency is about 10 times greater after drying. Also, peppers grown under stress and/or high heat and humidity will also be hotter than hot peppers grown under moderate climatic conditions.
Blocky 4″x 4″ fruit that is bright golden yellow changing to orange-red when mature. Heirloom.
Blocky, 4″ peppers that are good for stuffing. Color green turning to red with longer time on the plant.
Slightly hot with a sweet flavor. Dark green fruits mature to a chocolate-green color. Thick walled fruits are ideal for fresh use, stuffing, roasting and used in rellenos or dried as an “ancho”.
The second hottest pepper available. Thin walled, 1 x 1.5″ fruit that wrinkles at maturity. Light green to orange.
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