Peppers

Peppers add spice to our cooking. The sweet bell peppers all start out green and mature to different colors. (When sweet peppers are red and yellow, they have more nutrients than when they were green as they are mature forms of the fruit.) And the capsaicin (the compound that makes peppers hot) is concentrated in the veins of the fruit.

Approximately 72,000 seeds per lb. 1/8 oz. is needed for a 100 foot row, 2 lb. per acre.

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Picture of Hot Pepper, Poblano

Hot Pepper, Poblano

3” to 6” Elongated heart shape. Start dark green to dark red when dried. Great for cooking

Picture of Keystone Resistant Giant

Keystone Resistant Giant

Large four lobed sweet green pepper

Picture of Pepper, Big Red

Pepper, Big Red

Scarlet Red sweet pepper

Picture of Pepper, CA Wonder Sweet

Pepper, CA Wonder Sweet

Heirloom variety. 3 to 4 lobed, blocky pepper. Green turns red when mature.

Picture of Pepper, Cayenne Hot

Pepper, Cayenne Hot

Thin walled, long, narrow, pungent fruits. Green turn red when mature.

Picture of Pepper, Golden CA Wonder Sweet

Pepper, Golden CA Wonder Sweet

Blocky, 4 lobed fruits in deep golden yellow color.

Picture of Pepper, Habanero Hot

Pepper, Habanero Hot

Lantern shaped, thin walled, HOT pepper. Green matures to golden orange.

Picture of Pepper, Hungarian Yellow Wax Hot

Pepper, Hungarian Yellow Wax Hot

Long, skinny peppers with blunt tip. Yellow turning to red when mature. Hot.

Picture of Pepper, Hungarian Yellow Wax Sweet

Pepper, Hungarian Yellow Wax Sweet

Waxy yellow fruits turn red when mature. 5" x 1.5"

Picture of Pepper, Jalapeno Hot

Pepper, Jalapeno Hot

Short fruits with thick walls. Deep green fruits turn red when mature. Hot.