HABANERO

HABANERO

~HABANERO~

I’m excited to grow The legendary 10-alarm pepper originating from the Caribbean. Famous for being the hottest of all peppers, its name means ‘from Havana.’

Long ago, the Habanero and its family migrated from the Caribbean Islands to Central America where they remain extremely popular today. This pepper is a close relative of the Jamaican Scotch Bonnet…which I will not be growing, at least not this year.

Height:
18-24 in.

Spacing:
18-24 in.

(spread):
16 in.

Sun Exposure:
Full Sun

Heat (Pungency):
Extremely Hot (above 30,000 Scoville Units)

Fruit Shape:
Oblong

Fruit Size:
Small (under 2″ in length)

Days to Maturity:
95-100 days

Fruit Colors:
Green changing to orange

Seed Type:
Open-pollinated

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CAYENNE – LONG RED SLIM

CAYENNE – LONG RED SLIM

~CAYENNE – LONG RED SLIM~

My Paw-Paw grew Jalapenos and these. I can remember the strings of dry Cayenne hanging on the walls in my Maw-Maw’s kitchen…so beautiful! We grew these last year (2011), and I’d have to say they were the easiest to dry…string ‘em and hang ‘em, that’s all I did. The Serrano and Anaheim chili peppers got moldy and found their way into the trash…but the Cayenne are hanging in my kitchen even now. As a matter of fact my chiropractor recommended I make a tea of Cayenne pepper and lemon. I was delighted that I had my own organically grown pepper perfectly preserved hanging from a shelf in my kitchen. I really thought the tea would be hard to choke down, but you know…it was really kinda good…like, I’m thinking of making me a cup now.

Very hot fruits average 5 inches long and ½ inch thick. Use fresh, or dry for winter use. Harvest starts about 75 days after plants are set out. CAUTION: Use rubber gloves, or clean hot peppers under running water, to avoid skin burn from the pepper juice.

Height:
18-24

Spacing:
12-15 in.

Spread:
16 inches

Sun Exposure:
Full Sun

Heat (Pungency):
Hot(30,000 to 50,000 Scoville Units)

Fruit Shape:
Tapered
Twisted

Fruit Size:
Medium (4″ to 6″ in length)

Days to Maturity:
75 days

Fruit Colors:
Green changing to red

Seed Type:
Open-pollinated

Usage:
Fresh (salsa, salads)
Drying
Pickling

framed poblano ancho chili

Poblano (Ancho) Chili

  ~POBLANO (ANCHO) CHILI PEPPER~ Lots of mildly spicy, 4″ heart-shaped fruits that ripen from dark green to deep red. The name “Poblano” is given to the pepper when fresh.  It is delicious roasted, peeled, and stuffed. “Ancho” means wide, referring to the broad, flat, heart-shaped pods in the dried form. Plants mature in 8-10 … Continue reading