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   Heat Level

sweet
mild
medium
hot
very hot
extremely hot
super hot

   Pod Type

Anaheim/New Mex
Ancho/Poblano
Andean Aji
Banana/Long Wax
Bell
Bell Elongated
Blocky
Cayenne
Cheese/Tomato-Shaped
Cherry
Chiltepin/Tepin
Cluster
Cubanelle/Italian Frying
Habanero
Habanero Elongated
Heart-Shaped
Jalapeno
Pasilla
Peperoncini
Pequin/Piquin
Serrano
Short Wax
Squash
Tabasco

   Uses

Canning/Processing
Chipotles
Chutneys
Crafts
Desserts
Drying
Fresh Salsas
Fried/Stir-Fried
Hungarian Cuisine
Indian Cuisine
Italian Cuisine
Japanese Cuisine
Large Stuffing
Mexican Cuisine
Mole
Oriental Cuisine
Ornamental
Paprika
Pickling
Pimento
Powder
Preserves
Prolific
Roasting
Seasoning Pepper
Small Stuffing
Unusually Shaped Fruit

   Color

black
brown
cream
golden
green
orange
pink
purple
red
white
yellow

   Flesh

thin flesh
medium thin flesh
medium thick flesh
thick flesh
very thick flesh

   Length

< 0.5 inches
0.5 to 1 inches
1 to 2 inches
2 to 3 inches
3 to 4 inches
4 to 5 inches
> 5 inches

   Width

0.25 to 0.5 inch
0.5 to 1 inch
1 to 2 inches
2 to 3 inches
> 3 inches

   Orientation

upright pods
pendant pods
upright pods become pendant

   Foliage

green leaves
dark green leaves
light green leaves
purplish green leaves
purple leaves
green & white leaves
purple & white leaves
purple & green leaves
green, purple & white leaves
hairy leaves

   Height

< 6 inches
6 to 12 inches
12 to 18 inches
18 to 24 inches
24 to 30 inches
30 to 36 inches
36 to 42 inches
42 to 48 inches
> 48 inches

   Season

Early Season (60-70 days)
Mid Season (70-80 days)
Late Season (80-90 days)
Very Late Season (90+ days)
Extremely Late Season (120+ days)

   Location

Afghanistan
Africa
African-American
Andes
Asia
Australia
Bahamas
Bangladesh
Barbados
Belgium
Bermuda
Bhutan
Bolivia
Brazil
Bulgaria
Cambodia
Caribbean
Cayman Islands
Central African Republic
Chile
China
Costa Rica
Czechoslovakia
Dominica
E. Europe
Ecuador
Ethiopia
European Moldovan region
France
Germany
Great Britain
Greece
Grenada
Guadelupe
Guam
Guatemala
Guyana
Haiti
Himalayan Mountains
Honduras
Hungary
India
Indonesia
Iraq
Italy
Jamaica
Japan
Korea
Kosovo
Laos
Lebanon
Malaysia
Mexico
Moldova
Nicaragua
Panama
Peru
Philippines
Poland
Portugal
Republic Of Georgia
Romania
Russia
S. Africa
S. America
Siberia
Spain
St Vincent BWI
St. Barts
St. Lucia
St.Vincent BWI
Syria
Taiwan
Thailand
Tobago
Trinidad
Turkey
Ukraine
Unguja
USA
USA- Arizona
USA- Arkansas
USA- California
USA- Florida
USA- Georgia
USA- Hawaii
USA- Indiana
USA- Iowa
USA- Louisiana
USA- Mississippi
USA- N.Carolina
USA- Nebraska
USA- New Jersey
USA- New Mexico
USA- Ohio
USA- Pennsylvania
USA- Puerto Rico
USA- S.Carolina
USA- Tennessee
USA- Texas
USA- Virginia
USA- West Virginia
USA, New York
USA. Hawaii
USDA Seed Bank
Venezuela
Vietnam
West Africa
Yucatan
Yugoslavia
Zanzibar

   Species

C.annuum
C.annuum var. glabriusculum
C.baccatum
C.chinense
C.exile
C.frutescens
C.pubescens

   StockStatus

In Stock
Out of Stock
Sold Out For The Season
Not Available This Season
Available Only at the Nursery
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Grow-How

Fresh Chiles

When and How Do I Pick My Fresh Chiles?

Chiles change in color, flavor and heat level during their growth. While some have a "green" flavor when used in their immature stage, others have a milder flavor better suited for many uses. Some chiles are best eaten in their green stage, Serranos for example are usually used for salsas when green, versus red and mature. Another example is that chiles to be pickled are best picked before they reach their mature size and color, so that they will stay crispy. We recommend picking chiles at all stages of maturity to taste and test! Depending on what the ultimate use will be, the "best" time to pick will vary considerably. Also remember that generally, the more mature the chile, the stronger the flavor and heat level.

To remove the chile pods from the plant, most folks just lift the pod and snap the fruit's stem against the growing angle. While this is a usually a quick way to harvest fruit, be careful that the branch does not snap in the wrong place, and that the whole branch is broken off, not just the fruit. A safer technique is to use garden scissors or clippers to cut the fruit's stem from the branch. Cut the fruit's stem as close to the growing branch as possible.

When Are The Chiles Ready To Be Picked?

Chiles can be picked and eaten at all stages of maturity. Many are usually eaten at the green stage (Serranos for example) while other are usually allowed to ripen before eating (Habaneros for example). While some may have a "green flavor" when eaten at an immature stage, sometimes the flavor is too strong when the fruit is fully mature, and will overpower the other flavors in a recipe. Chiles to be pickled are usually picked before the have reached their mature flavor and color, so that they will stay crispy and crunchy after pickling.

Try eating chiles at all stages of maturity, to see which taste is that you prefer for whatever use you might be wanting. Always taste a small portion at first however, as even though they might be immature, they can still be incredibly hot!

What Do I Do With These Chiles?

There are so many things!
First get a good book or two!
Fried, roasted, pickled, salsas, sauces, chutneys, powdered....and more.
Do some experimenting and have fun!!

Next: Extending Your Season >

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