North American Chiles

North American Chiles

United States
ANAHEIM TMR
These mild chiles are large and can be roasted and peeled for rellenos or green chile sauce. Annuum.

BEAVER DAM
Named for the Wisconsin town where this Hungarian variety put down roots. Crisp mild  orange red peppers both produce and ripen early. Annuum

BLACK PEARL
A stunner. Very deep purple leaves and clustered fruits. Annuum.

BURNING BUSH
Immense bush in the field loaded with thin Thai-like fruits. One taste will lead to your own religious epiphany. Annuum. Heat: 6, Species: Annuum, Country: USA

CACHUCA
Fleshy red globes bursting with mild aromatic juices. A staple in Cuban dishes. Chinense. Cuba. Heat scale: 2.5

CANDLELIGHT
Small upward pointing red chiles grow in clusters that will create a glow
all their own. Annuum.

CAYENNE, LONG SLIM
Long, wrinkled skinny peppers are good for drying. Annuum.

CAYENNE, LONG THICK
Commercial variety dried for powder. Very large. Annuum.

CHEYENNE
Bright orange chiles that grow compactly. Medium size, medium heat. Heat: 6, Species: Annuum, Country: USA

HESTER’S CAYENNE
A local hot sauce maker had these red cayennes self seed and sprout up all over her place 2 years in a row. Our first local chile! Annuum, Indiana, USA, Heat scale: 8

MAUI PURPLE
A tropical glow is carried over into this florescent multicolored ornamantal from Hawaii.

MEXIBELL
A bell pepper with just the tiniest tingle. Annuum.

POINSETTIA
A Christmas chile that can last year round as a houseplant. Red fruits and green foliage make a striking combination. Annuum.

TOHONO D’OODHAM CHILTEPINE
Arizona
This wild tiny bird pepper was harvested by Native Americans from a sacred mountain area in USA – Arizona. Very prolific. Annuum.

DATIL
Florida
This unique pepper comes from St. Augustine, USA – Florida and rivals the habanero on the heat scale. Bright orange color when ripe. Chinense.

DATIL, SWEET
Florida
The heady fragrance and taste are the same but without any heat. Ripens to a glossy red. Chinense.

DATIL, RED
Indiana
I’ve been working on this one for years. Blistering heat, succulent flavor and a lovely pointed bottom

GODDESS
Indiana
I crossed the Peter pepper and the Shishito to create a chile honoring the female anatomy. Annuum

FINGERHOT
Deep crimson chile, the size and shape of a finger. Another way to zing
someone by giving them the finger. Also called Florida pepper. Annuum.

GOLD NUGGET
Variegated purple white leaves frame these medium hot bright orange chiles. A stunning potted plant. Heat: 5, Species: Annuum, Country: USA

HABANERO, MUSTARD
Rough pleated skin gives this hab an unusual appearance but with all the customary sizzle. Spicy condiment, anyone? Chinense.

MONKEY BUTT
Indiana
Erin, the Chile Girl, crossed the Shishito with the Monk’s Hat and christened this unbelievably goofy result. Annuum

TABASCO
Louisianna
Yes, this is the pepper that is the main ingredient in Tabasco sauce. HOT! Frutescens.

ACOMA
New Mexico
Large green medium to mild chile from the pueblo in the sky.

CALORO
New Mexico
Beautiful orange-red peppers with thick walls are a favorite for pickling. Annuum.

CASADOS NATIVE
New Mexico
Medium hot, medium sized chile from Casado Farms in El Guique, NM. Annuum.

CENTENNIAL
New Mexico
Designed by Paul Bosland of USA – New Mexico State University to celebrate its 100th anniversary. This purple ornamental is completely edible. Annuum

CHIMAYO
New Mexico
These ristra chiles have an unusual spiraled and curving shape. My favorite chile based on looks. Annuum.

COCHITI
New Mexico
This hot chile was grown in the past at the Cochiti Pueblo and was rescued by Native Seeds/SEARCH. It is ready to travel the country to grow in your garden. Annuum.

CONQUISTADOR
New Mexico
A New Mexican chile that was bred to have absolutely no heat. Great for chile rellenos and green chile sauces for those who like the roasted flavor without the heat. Annuum.

ECLIPSE
New Mexico
A burnished brown Anaheim/New Mexican chile. Great for mild mole. Annuum.

GUILLIN
New Mexico
This Chinense pepper looks like a Cascabel but packs a much bigger punch. Annuum.

HABANERO, PEACH
This was the surprise winner in the potted plant sales last year. The
color and shape of the chiles drew crowds both in the greenhouse and at
markets. Chinense.

HAROLD ST. BARTS
The color and heat of sunshine will warm your winter weary bones in this
petite chile from the island of St. Barts. Chinense.

HATCH
New Mexico
The most popular New Mexican chile – this is what is shipped by air to most chileheads. Hotter than other types of Anaheims or New Mexicans. Great for spicy rellenos. Annuum.

ISLETA
New Mexico
A ristra chile grown at the Isleta Pueblo in USA – New Mexico. Annuum.

JEMEZ
New Mexico
From the Jemez Pueblo in USA – New Mexico. Heart shaped and triangular 3 inch fruits. Annuum.

MACHO
Mexican pequin. Are you man enough to handle this firecracker? Annuum.

MUTTON – Not Available This Season
Elongated yellow habanero from Belize. Also called goat pepper. Chinense.

NEW MEX JOE PARKER
New Mexico
An Anaheim type with wider shoulders. I find this easier to stuff for rellenos. Annuum.

NEW MEX R NAKY
New Mexico
A very mild, but good sized New Mexican type. Excellent for roasting and stuffing. Annuum.

PASILLA
New Mexico
Little raisin. A shiny, smaller, curved, mildly spicy chile. Part of the “Holy Trinity” of mole chiles, along with Isleno and Poblano. Annuum.

QUATRO MILPAS
New Mexico
Large, mild, fleshy chiles that ripen to a deep brownish red color. Annuum.

RELLENO
New Mexico
When even an Anaheim is too hot, reach for this very mild large chile for roasting and stuffing. Makes a soothing chile relleno. Annuum.

SANDIA
New Mexico
A popular chile. Long, hot and a deep crimson color when mature. Annuum.

SANTO DOMINGO
New Mexico
From the Santo Domingo Pueblo in USA – New Mexico. These hot peppers turn a brilliant red and are traditionally made into ristras. Annuum.

SOUTH TEXAS PEQUIN
As development deepens in Texas, wild pequins are losing their habitat. We are reviving them here in the heart of Hoosierdom. Annuum

ST. LUCIA
World renown heralds this red habanero from the West Indies. A staple in Caribbean cooking. This chile goes by many appellations: Madame Jeanette, Surinam Red, Bonda Man Jacques and seasoning pepper. No matter what you call it, it is delicious. Chinense.

TEXAS BLACK
Texas always seems to represent well in beauty pageants. This beauty is definitely a top 10 in ornamentals. Heat: 9, Species: Annuum, Country: USA

TEXAS WILD PEQUIN
Highly requested. Small red pea shaped peppers with plenty of snap. Heat: 10, Species: Annuum, Country: USA

TSILE’
New Mexico
From the San Juan Pueblo in USA – New Mexico. These peppers are mild. Annuum.

ZIA PUBELO
New Mexico
A Native American variety. Medium heat chiles of a burnished deep red shade. Annuum.

CHILTEPE
New Mexico
Also called USA – Texas Pequin. Although small, these wild chiles pack a powerful punch. Annuum.

Mexico

CASCABEL
When this chile is dried and shaken, the seeds rattle, earning their name. The fruits turn dark reddish brown and have a smoky, nutty taste. Annuum.

CHILHUACLE
The elusive and rare mother of all mole chiles is here at last. Black velvet. Annuum.

CHILHUACLE AMARILLO
Yellow velvet is here at last. I grew all three chilhuacles in a large pot so I could step right out the door to gather a few of these for all kinds of cooking, and of course, mole’! Heat: 2, Species: Annuum, Country: Mexico

CHILHUACLE ROJO
Red velvet. Makes a fine mole’. Annuum

CHILTEPIN, HERMOSILLO
Wild bird pepper from Mexico. Red ovals on a beautiful fuzzy stem. Annum.

DE ARBOL
Also called the tree chile as this plant can grow up to 3 feet tall with many fruits. The peppers are long and thin. Annuum.

ESPANOLA
A shiny brilliant red ristra chile of medium heat. Thick flesh is good for roasting and baking chile rellenos. Annuum.

FRESNO
Medium in size and heat, good for a crowd pleasing salsa. Annuum.

HABANERO, CHOCOLATE LONG
The largest chocolate habanero I have ever grown. Lustrous silky chocolate warmth. Chinense.

HABANERO, WHITE
Smaller fruited, ivory habs with majestic heat. Chinense.

HABANERO, YUCATAN
Smooth skinned, orange ripe color and unbelievable taste and fragrance. Why isn’t perfume made from this stuff? Chinense.

HUACHIMONGO
A rare Jalapeno variety. Annuum

ISLENO MULATO
These glossy, green Poblanos mature to a rich chocolate brown with a smoky licorice flavor when roasted. Annuum

JALAPENO
One of the most popular chiles here in America. Small and stubby with medium heat. Annuum.

MANZANA, RED
Same as below but ripens to a bold red. Pubescens.

MARIPOSA
This beauty will make you soar on the wings of a chile high.

MAYO CHILTEPINE
Another tiny scorcher collected from the Sonoran thorn forest. Annuum

MIRASOL
“Looking at the sun” These chiles grow toward the sky. Also called chile trompa (elephant´s trunk). Annuum.

NEGRO
Perhaps politically incorrect, nevertheless named for its rich dark color. This medium sized Mexican chile is considered to be a sweet chile. Annuum

Pasilla Apaseo (Not Currently Available)
A larger variety, wonderful for rich, earthy dark mole sauces. Annuum.

PEQUIN
A domesticated version of the chiltepine. Tiny and hot. This is the chile I use for vinegars, oils and vodkas. Annuum.

PICO DE GALLO
“Rooster´s Beak”. This Mexican plant is small and very prolific. A good salsa chile. Annuum.

PIMA BAJO CHILTEPINE
Tiny, scorchingly hot peppers from Sonora, Mexico. An undomesticated version of the Pequin chile. Annuum.

POBLANO
This heart shaped glossy chile is traditionally used for rellenos and mole sauces. The green stage is called Poblano and the red stage is called Ancho. Although considered a mild chile, I have found Poblanos grown in the Midwest are usually hotter than those grown in the Southwest. Annuum.

PULLA
Nice medium heat chile with the taste of licorice. Ripens to a glossy red-brown. Annuum.

RIO GRANDE
A medium hot chile, somewhat like a Jalapeno, except the color begins yellow and gradually changes to orange and then bright red. Annuum.

SERRANO
My favorite chile. Consistently hot. These small chiles are excellent for drying, resisting mildew even in Southern USA – Indiana´s climate. Annuum.

SINAHUISA
From a small communal farm in Sonora, Mexico. Similar to a Serrano, but much meatier. Annuum.

TAM JALAPENO
An extremely mild Jalapeno designed for those who like just the tiniest amount of tingle on their palate. Annuum.

TARAHUMARA CHILTEPINE
A tiny hot wild bird pepper collected in the Sierra Madres. Annuum.

VALLERO
Bronzed red color which makes a beautiful mole or chile colorado sauce. My favorite chile for sauces. Annuum.

Central America

AJI CHOMBO
A robust rounded red scorcher from Panama. Heat scale: 10, Species: Chinense, Country: Panama

BVI PUMPKIN – Not Available This Season
British Virgin Islands
Next to chiles, squashes are my passion. What a delight to find them combined in this chile from the British Virgin Islands.

CAYMAN, RED
Cayman Islands
Rich, red, round and shiny. Resembles a miniature rocoto. Chinense.

CAYMAN, YELLOW
Cayman Islands
Long and yellow-orange when ripe. Small bell pepper shape with habanero taste. Chinense.

COSTA RICAN
Costa Rica
A golden habanero type from Costa Rica. Chinense.

SCOTCH BONNET, GRENADA
Grenada
Don’t worry: eat chile! Chinense.

GUADALOUPE
Fruity aroma and heat grace this Chinense from the French West Indies. Great gnarly shape. Chinense.

COBAN
Guatemala
These tiny triangle-shaped fruits are from the Guatemalan highlands. Beautiful sprawling bush. Annuum.

JAMAICAN HOT, CHOCOLATE
Jamaica
Another color to round out the super hot chile collection. Chinense.

JAMAICAN HOT, RED
Jamaica
Also called the mushroom pepper after its unusual shape. Annuum.

JAMAICAN HOT, YELLOW
Jamaica
This Jamaican pepper has rough skin and a different shape than the red, but shares the same citrus taste. Chinense.

JAMAICAN KITCHEN PEPPER
Jamaica
Also called country pepper. Loads of tiny red juicy chiles adorn this tall plant. Annuum.

SCOTCH BONNET, CHOCOLATE
Jamaica
These chiles come from Jamaica and are the primary ingredients of jerk sauces. A hot, fruity and smoky flavor.

SCOTCH BONNET, YELLOW
Jamaica
Wow! This is one of my favorites. Blisteringly hot but with a wonderful subtle fruity taste. Chinense.

BONDA MAN JACQUES – NOT AVAILABLE THIS SEASON
Martinique
A blistering Chinense from Martinique. Chinense.

AJI DULCE
Puerto Rico
At last, a truly mild version of the aji dulce. Resembles a miniature habanero but this Puerto Rican baby lives up to its sweet name.

PUERTO RICAN JELLY BEAN
Puerto Rico
Don’t confuse these jelly beans with their wimpy counterparts. Annuum.

ROCOTILLO
Puerto Rico
This tiny pepper is sometimes called a squash pepper because it looks like a pattypan squash. From Puerto Rico. Chinense.

SCOTCH BONNET, RED
West Indies
A later, but larger red variety from the West Indies.