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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

Other Questions

If I Plant A Hot Chile Next To A Sweet Pepper, Will The Sweet Be Hot?

No. While many are sure that this has happened in their garden, theoretically it can not happen.

The characteristics of shape, size, color and flavor are determined by genetics. The genetic footprint of the pepper plant is already within the plant. This genetic disposition was within the seed that was used to produce the plant, and was determined when the flower was pollinated the season before. Crosses do occur within the garden by busy bees and other insects, but this cross will only be recognized in the next generation. So if you save seeds from this year's sweet pepper plant that was grown in close proximity to a hot pepper plant, there is a chance that the pollen from the two plants have crossed, and that the seeds you have collected will next season produce a plant with a sweet pepper shape and a hot pepper taste!

My peppers are not turning their mature color. Why?

Sometimes it takes a long time for chiles to turn to their mature color in summer. But once late summer/early fall rolls around you will see them ripening almost overnight! When the plants are actively growing and producing many pods, their energy is in the fruiting mode, and not the maturing mode. Have patience, they will mature!

It is best however to use the unripe pods, as picking them will stimulate the plants nto making lots more. If you leave the first fruits on the plant, the plant will not make many more. Pick and use at first, and wait til fall for the mature colored pods!

I have a pepper plant labeled as "ornamental". Can I eat the peppers?

All peppers are edible. Sometimes the taste of some ornamentals is not as flavorful as other peppers, often referred to as a "green" flavor, but other ornamentals are very tasty.

Plants labeled "for ornamental use only" means that they have been sprayed with chemicals not registered for use on edible plants. Don't use for food.

We do not use any chemicals on our plants, so ALL parts of OUR plants are safe for eating.

My peppers are very mild, not as hot as they should be. Why?
My peppers are very hot, not as mild as they should be. Why?

The heat level of peppers is in direct relation with the ambient temperature and amount of water that the plant receives at pollination and as the pepper fruits are forming. Milder peppers are found on plants that had cool pollination temps, or an excess of water. Pampered plants tend to produce wimpy chiles! This will happen with plants grown in cool and wet areas, such as Washington and Maine. Plants grown in Texas and Arizona however tend to produce hotter chiles, due to the dry and hot climate.

If you want to produce extra hot chiles, stress the plants by withholding water, even letting them wilt. Do this only on established plants, not to plants just getting started. To revive them from the wilt stage, water like normal, do not over-water at this time or you may drown the plant, and kill it.

My Jalapenos are turning red. Why?

While most Jalapenos are consumed in the green stage, they will turn red at maturity. As the season progresses, chiles will begin to mature more quickly, possibly quicker than you can eat them! If they are left on the plant, they will continue to ripen to their mature color.

I pickled my peppers and they turned out mushy. Why?

Use young, immature fruit for pickling, to ensure a crisp pod. If older and mature fruit is used, the pickled peppers will turn mushy after being processed.

Will a chile plant survive and produce fruit if it is planted in a pot and kept inside year round?

While you can keep a chile pepper plant in a pot, and it will survive year round, it will not continue to produce all winter long unless you provide some supplemental lighting. Bringing plants indoors is a great way to extend your harvest, but without extra hours of lighting it will not continue to produce new buds, flowers and fruits, it will only mature those pods already on the plant. Many people have great success keeping chile plants indoors, by using plant lights (grow lights) that are kept on 16 hours per day.


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