Chile Information

מידע כללי זני פלפל חריף

C. baccatum GOLD - medium Andean Aji Type matures from green to golden yellow, pendant pods

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CABAI BURONG -7 hot Cayenne Type matures from green to red upright pods have a hint of lemon flavor from Malaysia Uses: Drying

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CALIFORNIA WONDER - sweet  Bell Type matures from green to red thick-walled fruits have TMV

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CALORO - 5 medium  Short Wax Type matures from yellow to red medium thick-fleshed pendant pods.
 Pickling, Prolific

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CALWONDER GOLDEN - sweet  Bell,  from green to golden yellow thick-walled, pendant fruits

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CANDLELIGHT - 8 very hot Pequin/Piquin Type matures from green to orange to red pods grow upright in clusters Uses: Ornamental

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CARIBBEAN RED - 9 very hot Habanero Type matures from green to orange to red fruity flavor with intense heat -  from Caribbean.

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CARMINE - 9  very hot  Habanero Type matures from green to bright yellow looks like an elongated habanero

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CASADOS NATIVE - 8 medium  Anaheim/New Mex Type matures from green to red thin-walled Uses: Large Stuffing, Roasting, Fried/Stir-Fried.

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CASCABEL - 5 medium  matures from dark green to red from Mexico Uses: Drying, Mexican Cuisine

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CASCABELLA - 5  hot Short Wax Type matures from pale yellow to orange to red  Uses: Pickling, Prolific

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CATARINA - mild matures from green to red good in soups, salsas and tamales

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CAYENNE BUIST'S YELLOW - hot  Cayenne Type matures from light green to dark golden orange wrinkled pendant pods with blunt tips Uses: Drying, Fresh Salsas  
CAYENNE CAROLINA - hot Cayenne Type matures from green to red twice the heat of a normal cayenne from USA, S.Carolina Uses: Drying, Fresh Salsas  
CAYENNE GOLDEN - hot  Cayenne Type matures from green to golden yellow pendant pods
Uses: Drying, Fresh Salsas
 
CAYENNE LARGE THICK - hot  Cayenne Type matures from green to red tapered and curved fruits have thicker flesh Uses: Fresh Salsas, Pickling  
CAYENNE LONG SLIM - hot  Cayenne Type matures from green to red thin-skinned fruits are often curled and twisted
Uses: Drying, Fresh Salsas
 
CAYENNE PURPLE - hot  Cayenne Type matures from pale yellow to purple to red upright pods often fall with their weight  
CHILI PETINE - medium;  Pequin/Piquin Type; matures from purple to yellow to red; upright pods; dark foliage; Uses: Ornamental  
CHILIANCHO HYBRID - mild; Ancho/Poblano Type; matures from deep green to dark red; pendant pods; from Mexico; Uses: Large Stuffing, Prolific; Short Season  
CHILIPENO HYBRID - hot;  Jalapeno Type; matures from green to red; pendant pods; thick flesh; Uses: Fresh Salsas, Mexican Cuisine, Pickling, Canning/Processing
CHILLY CHILI HYBRID - mild;  matures from greenish yellow to orange to red; upright pods grow in clusters; a "child-proof" non pungent variety
CHILTEPIN - very hot;  Chiltepin/Tepin Type; matures from green to red; thin-skinned upright fruits; usually harvested in the wild in the southwest US; from USA; Uses: Drying; Long Season
CHILTEPIN-AMARILLO - very hot;  Chiltepin/Tepin Type; matures from golden yellow; a yellow maturing chiltepin; from Mexico
CHILTEPIN-FORT PRESCOTT - very hot; Chiltepin/Tepin Type; matures from green to red; pods are held erect; a wild cultivar found near Prescott, Arizona; from USA, Arizona;  Uses: Drying; Long Season
CHILTEPIN-PIMA BAJO - very hot Chiltepin/Tepin Type; matures from green to red; collected from near the Rio Yaqui; from Mexico; Uses: Drying; Long Season
CHILTEPIN-SONORAN - very hot; Chiltepin/Tepin Type; matures from green to red; upright pods have thin flesh; from Sonora region; from Mexico; Uses: Drying; Long Season
CHILTEPIN-TARAHUMARA - very hot; Chiltepin/Tepin Type; matures from green to red; a wild chiltepin found in the Sierra Madre in Chihuahua region; from Mexico; Uses: Drying, Mexican Cuisine; Long Season
CHILTEPIN-TEXAS - very hot;  Chiltepin/Tepin Type; matures from green to red; a wild cultivar from Wimberly, Texas; earlier producer on a more compact plant; best Chiltepin for northern gardens; from USA, Texas; Uses: Prolific
CHIMAYO - medium; Anaheim/New Mex Type; matures from green to red; pendant pods; from Chimayo region; from USA, New Mexico; Uses: Fresh Salsas, Large Stuffing, Powder, Roasting, Fried/Stir-Fried, Canning/Processing; Short Season
CHINCHU UCHU LARGE - hot;  matures from green to red; round fruits are slightly lobed; pods grow upright but often hang with their weight
CHINESE - medium;  Pequin/Piquin Type; matures from green to red; upright pods; from China; Uses: Prolific, Ornamental, Compac
CHINESE GIANT - sweet;  matures from green to bright red; thick flesh with great flavor; pendant pods; Uses: Large Stuffing
CHINESE MULTI-COLOR - very hot;  matures from purple to cream to yellow to orange to red; upright blunt-nosed pods; a taller ornamental; from China; Uses: Tall Variety, Ornamental
CHINTEXLE - medium;  Pequin/Piquin Type; matures from green to red; great roasted over rice dishes; from Oaxaca region; from Mexico; Uses: Drying, Mexican Cuisine
CHOCOLATE BEAUTY HYBRID - sweet;  Bell Type; matures from green to mahogany brown; TMV resistant; Uses: Prolific
CHORICERO - sweet;  Blocky Type; matures from green to brown to red; pendant pods have medium thin flesh, popular Spanish variety; from Spain; Uses: Large Stuffing
CHRISTMAS - medium; 1 to 1.25 inches long by 0.5 to 0.625 inches wide; Pequin/Piquin Type; matures from creamy white to purple to yellow to orange to red; upright pods have nice, sweet flavor; Uses: Prolific, Ornamental, Compact
CHRISTMAS BELL - mild;  Andean Aji Type; matures from pale green to orange to red; pendant pods; Uses: Unusually Shaped Fruit, Tall Variety
CLEO'S DRAGON - very hot;  Habanero Type; matures from pale green to orange to red; a larger habanero with blocky, wrinkled pods; Long Season
COBAN - very hot; 0.75 to 1 inches long by 0.5 to 0.625 inches wide; Pequin/Piquin Type; matures from green to orange to red; triangular fruits grow upright in clusters; from Guatemala; Uses: Drying
COBINCHO - hot;  Pequin/Piquin Type; matures from green to orange to red; a wild variety; earlier fruiting
COBRA - very hot;  Cayenne Type; matures from green to red; thin-skinned, curved pods hang in great numbers; Uses: Drying, Indian Cuisine, Prolific
COCHITI - hot; 4 to 5 inches long by 1 to 1.25 inches wide; Anaheim/New Mex Type; matures from green to red; pendant pods; from USA, New Mexico; Uses: Large Stuffing, Prolific, Roasting, Fried/Stir-Fried, Canning/Processing; Short Season
COLLEGE 64 - mild; 6 to 8 inches long by 1 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; smooth, thick-walled fruit; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
COLOR GUARD - medium; 1 to 1.25 inches long by 0.25 to 0.5 inches wide; Pequin/Piquin Type; matures from pale yellow to purple to orange to red; upright pods; Uses: Ornamental
CONFETTI - hot; 0.5 to 1 inches long by 0.375 to 0.5 inches wide; Pequin/Piquin Type; matures from purple to yellow to orange to red; upright pods; Uses: Ornamental, Compac
ONGO TRINIDAD - very hot; 1.5 to 2 inches long by 1.25 to 1.5 inches wide; Habanero Type; matures from green to red; pendant pods; from Trinidad; Long Season
CONQUISTADOR - sweet; Anaheim/New Mex Type; matures from green to red; pendant pods have medium thick flesh; also known as Spanish Paprika; Uses: Large Stuffing, Roasting, Fried/Stir-Fried, Canning/Processing
CORBACI - sweet; 5 to 6 inches long by 0.5 to 0.75 inches wide; Cayenne Type; matures from green to orange to red; pendant pods are twisted and curled; from Turkey; Uses: Prolific
CORNO DI TORO RED - sweet; 7 to 9 inches long by 1.5 to 2.5 inches wide; matures from green to deep red; pendant fruits are shaped like a bull's horn; from Italy; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried
CORNO DI TORO YELLOW - sweet; 7 to 9 inches long by 1.5 to 2.5 inches wide; matures from green to bright yellow; pendant fruits are shaped like a bull's horn; from Italy; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried
CORONA - sweet; 3 to 4 inches long by 3 to 4 inches wide; Bell Type; matures from green to orange; pendant pods
COSTEׁO - hot; 3 to 3.5 inches long by 0.625 to 0.75 inches wide; Cayenne Type; matures from green to red; thin-walled pods; used to give red color to sauces; from Oaxaca region; from Mexico; Uses: Drying, Mexican Cuisine
COSTEÑO AMARILLO - hot; 2 to 3 inches long by 0.375 to 0.5 inches wide; Cayenne Type; matures from green to golden yellow to deep orange; thin-walled fruits; used to give yellow coloring to sauces; from Oaxaca region; from Mexico; Uses: Drying, Mexican Cuisine
COW HORN - medium; 6 to 8 inches long by 1.25 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red, but sometimes green to yellow; fruits are curved, resembling a horn; Uses: Roasting
CRIMSON HOT - medium; 5 to 7 inches long by 1.25 to 1.5 inches wide; Anaheim/New Mex Type; matures from green to red; fruits have medium thick flesh; Uses: Large Stuffing, Roasting
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The informative Hot Chiles pepper website of  Moty Pri-Mor  

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