Echter's
Home
Pepper Varieties
| Variety | Description | Length | Width | Days to Maturity* | |
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Sweet Green Bells | ||||
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Better Belle II | High yields. Ripens from green to red. Thick-walled and tasty. Good for slicing, stuffing or baking. | 4 1/2" | 4 1/2" | 75 |
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Echter's Wonderbell | Our best all-around pepper as well as our best selling bell. Superior in flavor, size and yield. Green pepper that ripens to red. | 4" | 3 1/2" | 70 |
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Sweet Colorful Bells | ||||
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Candy Cane Chocolate Cherry | Fruits mature from green and white stripe to chocolate and cherry red. This small bell pepper is crisp & sweet. Variegated foliage. | 3" | 2 1/2" | 72 |
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Orange Blaze | Great flavor. Earliest maturing
orange bell. AAS winner. Disease resistant. |
4" | 2" | 68 |
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Dragonfly | Adds beautiful purple color and sweet, zesty flavor to salads. Thick walled fruit that doesn't fade. Disease resistant. AAS winner. | 3 1/2" | 3 1/2" | 75 |
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Golden California Wonder | Oblong sweet golden bell. Great in salads. | 3" | 3 1/2" | 70 |
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Majestic Red |
Large, thick fruit are perfect for
stuffing. Green fruit mature to red. Disease resistant. |
6" | 3" | 80 |
| Other Sweet Peppers | |||||
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Biscayne | Improved (thicker and sweeter) cubanelle type that's wonderful for frying in olive oil. Yellow green fruit. | 6" | 2 1/2" | 68 |
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Corno di Toro | Large heirloom Italian pepper named for it twisted shape like a bull's horn. Sweet and tangy taste. Use for frying, roasting and in sauces. | 8" | 2" | 77 |
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Giant Marconi | 2001 AAS winner. Italian grilling pepper with a sweet, smoky flavor. Try roasted as well. | 7" | 2" | 72 |
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Gypsy | Good for eating fresh in salads. Yellow-green sweet chile. Like an Italian sweet pepper. | 4" | 3" | 64 |
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Jimmy Nardello's Italian | Thin skin Italian frying pepper. Great in salads or for freezing. Rich flavor provides just a touch of heat. Matures to red color. Heirloom. | 10" | 1 1/2" | 75 |
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Mad Hatter | Whimsical green and red peppers resemble hats. Fruits are sweet, crisp and crunchy with a citrusy and refreshing flavor. Vigorous plants. | 2" | 3 1/2" | 65 |
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Numex Suave Orange | Has the citrus-like flavor of a habanero without the heat. | 2" | 2" | 85 |
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Shishito | Japanese snacking pepper. Stir fry or pan fry with a touch of oil and soy sauce, or use in tempura. Thin walls. | 4" | 1 1/2" | 65 |
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Spanish Spice | More spicy than hot. Gourmet cook favorite for grilling and frying. Thin walled fruit. | 8" | 2" | 68 |
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Sweet Banana | Try fresh or pickled. | 6" | 2" | 63 |
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Sweet Cherry Pick | Ripens to dark red. Good for salads. | 1 1/4" | 1 1/4" | 68 |
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Takara (Shishito) | Japanese snacking pepper. Stir fry or pan fry with a touch of oil and soy sauce, or use in tempura. | 3" | 1" | 60 |
| Warm Chile Peppers | |||||
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Anaheim | New Mexican chile type. Very productive. Good for freezing and drying. Use as an accent for salads and dips. | 8" | 2 1/2" | 75 |
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Big Jim (NuMex) | New Mexican Hatch chile type. A hint of heat, a ton of flavor. Good for roasting and frying. Good choice for rellenos. Freezes well. | 7" | 2" | 75 |
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Carranza (Poblano) | Perfect to stuff for chile rellenos. Harvest fresh as poblano or dry as large ancho style. Mildly hot, heart-shaped fruit. High yields. | 6" | 3" | 68 |
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Flaming Flare | Fresno style pepper. Thin conical fruit ripens to bright red. Sweet and mildly hot. Eat fresh or stir fry. AAS winner. | 4" | 1" | 77 |
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Fooled You | Looks like a jalapeño and tastes like one without the heat. A gringo favorite. Use in mild salsas. | 3" | 1" | 75 |
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Greek Pepperoncini | Sweet and crunchy. Mildly hot. Use in salads and for pickling. High yielding plants. | 3" | 1" | 65 |
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Holy Molé | 2007 AAS Winner. First hybrid pasilla-type pepper that can be dried and ground to make molé sauce. Matures to chocolate brown. Mildly hot. Good producer. | 8" | 1 1/2" | 85 |
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Mariachi | 2006 All America Selections Winner. Early and prolific with a mildly-hot flavor. Ripens from white to red. Cone shaped. Great for roasting on the grill | 4" | 2" | 66 |
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MIrasol Mosco Pueblo | Meaty with a sweet flavor and medium heat. Thick walled. Authentic from Pueblo, Colorado. | 5" | 1" | 75 |
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Padron | Spanish pepper. Harvest at 1 1/2" before they become hot. Serve sautéed in olive oil with a little sea salt and eat as tapas. | 2" | 1" | 60 |
| Hot Chile Peppers | |||||
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Carolina Reaper | The world's hottest pepper (Guinness world record holder) Flavor is fruity and sweet in tiny amounts. Use gloves when handling the fruit and a mask and eye protection when processing. | 2 1/2" | 1 1/2" | 85 |
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Cayenne Long Thin | Plants produce heavy yields of long hot peppers. Fruits turn from green to brilliant when ripe. Good for seasoning when dry. | 5" | 1" | 80 |
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Chaak (Habanero) |
Extremely hot. Matures from green to beautiful orange. Use gloves when handling the fruit and a mask and eye protection when processing. | 2 1/2" | 1 1/2" | 75 |
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Ghost (Bhut Jolokia) | One of the hottest peppers on the planet. Wrinkled fruits are used in ethnic cooking or where more spice is desired in foods. Use gloves when handling the fruit and a mask and eye protection when processing. | 3" | 1" | 95 |
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Hungarian Yellow | Hot yellow waxy banana style pepper. Turns to orange then to red as it ripens. | 5 1/2" | 1 1/2" | 70 |
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Jalapeño M | Dark green chile. Used for seasoning and nachos. | 3" | 1" | 75 |
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Large Hot Red Cherry | Good for pickling and garnish | 1 1/2" | 1 1/2" | 78 |
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Megatron Jalapeño | Very early extra large jalapeño pepper. Grow in the garden or in a container. Harvest green or later to red. Disease resistant. | 4 1/2" | 1 1/2" | 65 |
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Mirasol Giadone Pueblo | Very meaty with a sweet flavor and hot heat. From Pueblo Colorado. Red-colored thick flesh. | 6" | 1 1/2" | 75 |
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Pathfinder (Serrano) | Early to mature with continuous fruiting. Slim chili with thick walls. Spicier than jalapeñ`o. | 4 1/2" | 1/2" | 65 |
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Rattlesnake | Extra Hot New Mexico Hatch green chile. Very hot, yet very flavorful. Thick flesh. | 6" | 1 1/2" | 80 |
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Thai Super Chili |
One of the hottest peppers.
High yields. Compact attractive plants. Use fresh or preserved in oil or vinegar. |
2 1/2" | 1/2" | 75 |
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Yellow Scotch Bonnet |
Carribean style pepper. One of the hottest peppers. Use for beef jerky, salsas, or hot sauce. | 2" | 1 1/2" | 95 |
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Improve your yields and pepper size. Use Happy Frog
Tomato & Vegetable Food
at planting and through the season.
*Days to maturity is how long a plant takes to grow from seed
to harvest.
The fact we start the plants indoors, but Colorado is a cooler
climate makes this number
fairly close to the days from when you set starter
plants into your garden.
Use this as a relative term anyway and remember
Denver normally has an 80 day growing season.
Availability of
varieties may vary from day to day. Call for current availability.