TAM Mild Jalapeno II

The TAM Mild Jalapeño is a mild variety of jalapeño pepper developed at Texas A&M University (TAM). It has been superseded by TAM Mild Jalapeño II which was released to growers in October 2002

According to the Texas Foundation Seed Service website:

"The TAM Mild Jalapeño II possesses numerous attributes, which should be desirable to both growers and consumers. The fruit is extremely large (7-8 cm) and heavy (30-35 g) with thick, dark green flesh, very little skin cracking or anthocyanin development (black color) and mild pungency. Plants are compact in size (40-50 cm), with dense foliage cover, preventing sunburn of the fruit. Additionally, fruit set is concentrated, allowing for fewer harvests. The plants are heat tolerant and will set fruit in temperatures above 30 C. Fruit matures 4-5 days before TAM Mild Jalapeño I and most hybrid varieties such as ‘Mitla’. Yields of TAM Mild Jalapeño II have been consistently superior to TAM Mild Jalapeño I and very similar to the hybrid ‘Grande.’

TAM Mild Jalapeño II is resistant to Texas strains of four common pepper viruses: TEV, PVY, PeMoV, and TMV. Resistance to multiple strains of both TEV and PeMoV has been confirmed by repeated experiments at the Texas Agricultural Experiment Station in Weslaco, Texas. This makes this variety extremely valuable in regions such as south Texas where the potyviruses and the aphid vectors are prevalent. Resistance is provided by several genes from diverse sources verified by previous researchers in Florida, Brazil, and California. More than 12 generations of inbreeding have made TAM Mild Jalapeño II quite uniform in its virus resistance and plant characteristics. Experimental yield trials have demonstrated wide adaptability in south, central, and west Texas and New Mexico. Yields have been good on the silty soils of Weslaco, but even better on the sandy soils near Mission, Texas and in New Mexico. Plant size and yield have been superior when grown on plastic mulch as compared to bare soil."

Scoville Rating: ???

Santa Fe Grande

Santa Fe Grande (Capsicum annuum) The Santa Fe Grande is a very prolific variety used in the southwest. The conical, blunt fruits ripen from greenish-yellow, to orange-yellow to red. The peppers grow upright on 24" plants. Santa Fe Grande's have a slightly sweet taste and are fairly mild in pungency.

Scoville Rating: 0-1000

Piquillo

The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak".

Typically, the peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale. Piquillo Peppers are often stuffed with meat, seafood or cheese, and served as tapa.

Piquillo peppers are high in Fibre, and Vitamins C, E, A, and B. In particular, their Vitamin C content is very high, comparable to a citrus fruit.

Scoville Rating: ???

Peter Red

The Peter Red chili (also known as the Peter Pepper) is a hot pepper (Capsicum annuum) that turns from green to red; is approximately 3 to 4 inches long, and 1 to 1.5 inches wide when fully mature.

As the name suggests, the unusually shaped fruits do resemble human Genitalia when fully ripe. In addition to the conversation value of this pepper; it has a variety of uses including salsas and ground pepper. It is a prolific producer.

Seeds are rare, and most plants are grown from private companies just for this reason.

Scoville Rating: ???

Facing Heaven

The facing heaven pepper (朝天椒; pinyin: cháo tiān jiāo, also known as 指天椒; pinyin: zhǐ tiān jiāo meaning pointing to heaven chili), is a cone-shaped, medium-hot chili pepper with very thin skin, between 3 and 6 centimeters in length, and 1 to 2 centimeters in diameter at the base. Originally from Sichuan province in Southwest China, it owes its name to the fact that it grows upside down. Because of its attractive appearance, the dried chili is often added to dishes whole (whereas Sichuan chilies are more likely to be broken up or crushed). When lightly fried in oil it turns radiant red and loses enough of its heat to allow for it to be eaten whole. Because of import restrictions, Facing Heaven chilies are difficult to find in the United States, but they are available in Chinese and specialty stores in Europe.

Scoville Rating: ???

Numex Twilight

Numex twilight is one of the most unusual varieties of chili pepper developed at New Mexico State University (which creates all "NuMex" breeds of plant - view more NuMex varieties). It grows about 18 inches tall, and becomes covered in peppers that start out purple, then move through yellow and orange, becoming red when fully ripe, producing a rainbow effect on the green plant.

It is a hybrid based on the Thai Ornamental pepper.

Scoville Rating: ???

Lemon Drop

The Lemon drop is a hot, citrus-flavored pepper is a popular seasoning pepper in Peru where it is known as Kellu Uchu. It is also known in the anglophone world as 'Hot lemon' or 'Lemon Drop'. The bright yellow, crinkled, cone-shaped fruits are about 2-1/2" long and 1/2" wide and mature from green to yellow approximately 100 days after transplanting (Long season) have fewer seeds than the average pepper, containing than 15 seeds on average. The plant is vine like typically reaching a height of about 3 ft. Like other baccatum species this pepper was practically unknown in the West until the early 1990s, but are now gaining wide scale popularity.

Scoville Rating: 15000-30000