Chile Information

מידע כללי זני פלפל חריף

ACHAR - mild;  Cayenne Type; matures from green to deep red; pendant pods; from India; Uses: Indian Cuisine, Pickling;
ACI SIVRI - medium; 6 to 8 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from pale green to red; pendant pods are often curled and twisted; from Turkey Uses: Drying, Pickling;
ACONCAGUA - sweet; 7 to 10 inches long by 2 to 2.5 inches wide; Cubanelle/Italian Frying Type; matures from pale green to red; medium thick flesh; Uses: Large Stuffing, Roasting, Fried/Stir-Fried
AFGHAN - hot; 2.5 to 3 inches long by 0.375 to 0.5 inches wide; matures from green to red; pods grow upright; from Afghanistan
AFRICAN PEQUIN - hot; 0.5 to 0.75 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from green to red; upright pods; from Africa; Uses: Drying;
AGUA BLANCA - mild; 6 to 8 inches long by 1 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
AJI BROWN - mild; 4 to 6 inches long by 0.5 to 1 inches wide; Andean Aji Type; matures from green to deep brown; fruits have sweet rich flavor with very little heat; Uses: Drying, Tall Variety; Long Season; 
AJI CEREZA - hot; 0.75 to 1 inches long by 0.5 to 0.75 inches wide; matures from green to red; pods are round or slightly pointed and grow upright; from Peru
AJI COLORADO - hot; 3 to 5 inches long by 0.75 to 1 inches wide; Andean Aji Type; matures from green to red; slightly wrinkled, shiny pods are pendant; from Andes; Uses: Prolific, Tall Variety; Long Season
AJICO - medium; 3 to 3.5 inches long by 0.75 to 1.25 inches wide; Andean Aji Type; matures from pale green to yellow to orange-red; pendant pods; flavor best when immature; from Chile; Long Season
AJI DULCE 1 - mild; 1 to 2 inches long by 1 to 1.25 inches wide; Habanero Type; matures from pale green to orange to red; fruits taper at both ends; flavor and aroma similar to habanero but without the heat; Uses: Seasoning Pepper
AJI DULCE 2 - mild; 1 to 2 inches long by 1 to 1.25 inches wide; Habanero Type; matures from green to orange to red; flavor and aroma similar to habanero but without the heat; from Venezuela; Uses: Seasoning Pepper;
AJI DULCE 3 - mild; 1 to 2 inches long by 1 to 1.25 inches wide; Habanero Type; matures from green to orange to red; pendant pods have a flattened bottom; flavor and aroma similar to habanero but without the heat; from USA, Puerto Rico; Uses: Seasoning Pepper
AJI HABANERO - hot; 2 to 2.5 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from yellow green to orange; pendant pods; from S. America; Uses: Tall Variety; Long Season
AJI LIMO - hot; 1.5 to 2.5 inches long by 1 to 1.25 inches wide; matures from pale yellow to purple splotched to yellow to orange to red; pendant pods; from Peru
AJI OMNICOLOR - hot; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; Andean Aji Type; matures from pale yellow to purple splotched to yellow to orange to red; uright pods; a real beauty in the garden with excellent flavor; from Peru; Uses: Prolific, Ornamental
AJI OMNICOLOR - hot; 2 to 2.5 inches long by 0.5 to 0.625 inches wide; Andean Aji Type; matures from pale yellow to purple splotched to yellow to orange to red; uright pods; a real beauty in the garden with excellent flavor; from Peru; Uses: Prolific, Ornamental
AJI PANCA - mild; 4 to 6 inches long by 0.5 to 1 inches wide; Andean Aji Type; matures from green to deep brown; fruits have rich sweet flavor but with little heat; Uses: Tall Variety; Long Season
AJI ROJO - hot; 4 to 6 inches long by 0.75 to 1 inches wide; Andean Aji Type; matures from green to deep orange; pendant pods; from Peru; Uses: Prolific, Tall Variety; Long Season
AJI YELLOW 2 - hot; 2.5 to 3.5 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from green to bright yellow; pendant pods; from Peru
ALMAPAPRIKA - medium; 1.5 to 2 inches long by 1.75 to 2.25 inches wide; matures from yellow to orange to red; flesh is thick and crunchy with lingering sweet heat; from Hungary; Uses: Hungarian Cuisine, Paprika, Small Stuffing; Short Season
AMAZON - very hot; 2 to 2.5 inches long by 0.75 to 1.25 inches wide; Habanero Type; matures from green to bright yellow; elongated, pendant pods; Long Season
AMMAZZO - medium; 0.5 to 0.75 inches long by 0.5 to 0.75 inches wide; matures from dark green to red; fruits are borne in clusters that resemble red marbles in a green bowl; from Italy
ANAHEIM M - mild; 6 to 8 inches long by 1 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from USA, California; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
ANAHEIM TMR23 - medium; 6 to 8 inches long by 1 to 2 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from USA, California; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
ANCHO 101 - mild; 4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; from Mexico; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting, Tall Variety
ANCHO 211 HYBRID - mild; 4 to 6 inches long by 2 to 3 inches wide; Ancho/Poblano Type; matures from dark green to red; called "poblano" when fresh, "ancho" when dried; thinner walled fruits; Uses: Large Stuffing
ANCHO GIGANTIA - mild; 5 to 7 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from green to brown; called "poblano" when fresh, "ancho when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting
 
ANCHO GRANADA HYBRID - mild; 4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from green to red; pendant pods; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting, 
ANCHO L - mild; 4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from dark green to brown; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting
ANCHO MULATO - mild; 4 to 6 inches long by 2 to 2.5 inches wide; Ancho/Poblano Type; matures from dark green to brown; called "poblano" when fresh, "ancho" when dried; smoky flavor; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting
ANCHO RANCHERO HYBRID - mild; 4 to 6 inches long by 2.5 to 3.5 inches wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting
ANCHO ROJO HYBRID - mild; 4 to 6 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from dark green to red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting
 
ANCHO SAN LUIS - mild; 5 to 7 inches long by 2.5 to 3 inches wide; Ancho/Poblano Type; matures from dark green to mahoghany red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Roasting
ANCHO SUPER HYBRID - mild; 5 to 7 inches long by 2.5 to 3.5 inches wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; good flavor; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting
ANCHO SWEET HYBRID - sweet; 4 to 5 inches long by 1.25 to 1.75 inches wide; ncho/Poblano Type; matures from green to bright red; pendant pods; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting, Tall Variety
ANCHO VILLA HYBRID - mild; 5 to 7 inches long by 2.5 to 3.5 inches wide; Ancho/Poblano Type; matures from green to red; called "poblano" when fresh, "ancho" when dried; Uses: Large Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting
ANDREA - sweet; 3 to 4 inches long by 2 to 3 inches wide; Blocky Type; matures from greenish yellow to orange to red; pendant pods; from E. Europe; Uses: Hungarian Cuisine, Paprika
ANGKOR SUNRISE - hot; 1 to 1.5 inches long by 0.375 to 0.5 inches wide; Tabasco Type; matures from pale yellow to red; fruits grow upright; Tabasco      relative; from Cambodia
ANTILLAIS CARIBBEAN - very hot; 2 to 2.5 inches long by 1.5 to 2 inches wide; Habanero Type; matures from light green to orange to red; pendant pods
ANTOHI ROMANIAN - sweet; 3 to 4 inches long by 2 to 2.5 inches wide; Blocky Type; matures from pale yellow to red; heirloom; from Romania; Uses: Hungarian Cuisine, Paprika, Fried/Stir-Fried
APPLE - sweet; 3 to 4 inches long by 1.5 to 2 inches wide; Heart-Shaped Type; matures from green to deep red; pendant pods; Uses: Pimento, Compact
ARIANE - sweet; 3.5 to 4 inches long by 3 to 3.5 inches wide; Bell Type; matures from green to deep orange; thick-fleshed and extremely sweet
 
ARIBIBI GUSANO - very hot; 1 to 1.5 inches long by 0.25 to 0.5 inches wide; matures from pale green to yellow to creamy white; wrinkled fruits known as "Caterpillar Pepper"; from Bolivia; Uses: Unusually Shaped Fruit
ARLEDGE HEIRLOOM - hot; 2 to 3 inches long by 1 to 1.5 inches wide; matures from green to orange to red; fruits grow upright; from USA, Louisiana; Short Season
ASSAM - very hot; 1.5 to 2 inches long by 0.375 to 0.5 inches wide; matures from green to red; thin-walled fruits; from India; Uses: Drying, Indian Cuisine
AURORA - very hot; 1.25 to 1.5 inches long by 0.625 to 0.75 inches wide; matures from pale green to purple to orange to red; upright pods rise above foliage; makes a colorful chile vinegar; Uses: Ornamental
AUSTRALIAN LANTERN - very hot; 0.75 to 1 inches long by 0.5 to 0.625 inches wide; matures from green to orange; diamond-shaped pods
AZR - hot; 2 to 3 inches long by 0.5 to 0.75 inches wide; matures from green to red; pendant thin-skinned pods; from India; Uses: Indian Cuisine
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The informative Hot Chiles pepper website of  Moty Pri-Mor  

האתר האינפורמטיבי לפלפל חריףשל מוטי פרי-מור