Mild (1,000-1,500 shu) 3. Mild (2,500-5,000 shu) 3. Hot (50,000-100,000 shu) 3. They’re popular in caribbean dishes for their unique taste. Pick when bright red fo. They’re large and heart-shaped, with a thick skin that roasts well. Harvest when yellow or red for full fl. Medium (10,000-25,000 shu) 3. Powders, hot sauces, drying 5. From suriname, madame jeanette peppers are wrinkled and pack a fruity, tropical flavor with intense heat. They’re easy to grow and versatile in the kitchen. Originally from the amazon basin, habaneros are small, lantern-shaped peppers in vibrant shades of orange and red. Peri peri peppers, also known as piri piri or african bird’s eye chili, are small, red, and intensely pungent with a smoky, citrusy flavor. Fresh, salsas, pickled 5. Cayenne peppers are long, thin, and turn vibrant red when mature. Originating in mexico, jalapeños are medium-sized peppers with thick, smooth walls and a glossy green color that turns red when fully ripe. Hot sauces, salsas, marinades 5. Medium-hot (30,000-50,000 shu) 3. Native to africa, they’re famous for their fiery heat and use in sauces. Known for their manageable heat, they’re also called “cuaresmeños” in some regions. Known as “chile ancho” when dried, their earthy, mildly spicy flavor makes them a staple in mexican cuisine. Hot sauces, spicy dishes 5. They have a sharp, spicy heat and a slightly smoky flavor, making them ideal for drying into powders or hot sauces. A common favorite, bell peppers are blocky, sweet, and mild, with a variety of colors. Hot (150,000-325,000 shu) 3. Harvest when fully colored for best flavor. Hot (100,000-350,000 shu) 3. Days to maturity: Days to maturity:70-85 days 4. Very hot (125,000-325,000 shu) 3. Serrano peppers, native to the mountainous regions of mexico, are slender and vibrant green, turning red when mature. Fresh, roasting, salads 5. See full list on growhotpeppers. com Native to the caribbean, scotch bonnets are small, wrinkled peppers with a fiery kick and a sweet, fruity taste. Learn about these pepper varieties, then choose a few to plant in the garden. Jerk marinades, sauces, spic. Varies (green, red, yellow, orange) 2. They have a mild to medium heat with a sweet, fruity, and slightly smoky flavor, perfect for adding depth to dishes. They’re often confused with habanerosbut have a distinct, sweet flavor that’s essential to caribbean cuisine. Hot sauces, marinades 5. · all about which types of peppers to grow in your garden. They’re prized for their fresh, bright flavor and slightly higher heat than jalapeños. Are you looking for the best pepper varieties to grow in your garden? Heat:medium (2,500-8,000 shu) 3. Poblanos (chile anchos) are mild, dark green peppers from puebla, mexico. Originating in mexico, chile guajillo peppers — known as mirasolwhen fresh — are slender, red, and commonly used in sauces. Known for their intense heat and fruity, tropical flavor, habaneros are essential to yucatecan cuisine. From sweet to super hot, we list the easiest and best peppers to grow. Best uses:fresh, pickled, salsas, poppers 5.
