Pepper Page


pictured: paprika and sweet chocolate pepper

In 2018, we grew the following peppers, listed in heat order:

Sweet (0-200 on the Scoville Scale)

  • Chilhuacle Negro: Brown pepper from Oaxaca, an ingredient in the classic mole negro. Less than 250 Scoville heat units.
  • Corno di Toro Sweet: Red, some yellow.
  • Doux des Landes: a paprika type from the South of France. Most associated with Basque Piperade.  Red.
  • Friariello di Napoli: Italian frying pepper. Good green or red.
  • Israeli Sweet: Yellowish orange.
  • King of the North: Big red bell.
  • Lipstick: Red.
  • Orange Bell
  • Paprika: originally from Hungary and Slovakia. Red pepper usually dried. 100-200 Scoville heat units.
  • Pimento: Red. 100 Scoville heat units
  • Romanian Sweet: Brought to the U.S. in 1991 by a Romanian acrobat. Red.
  • Sweet Chocolate: introduced by the UNH Agricultural Experiment Station in 1965. Brown.
  • Szegedi Giant Sweet: originally from Hungary. Red.
  • Zolotistyi Sweet: developed in Minsk. Golden yellow.


  • Nora: Spanish red pepper used in man Iberian dishes. 0-1,000 Scoville heat units.
  • Ancho poblano: Originally from Puebla, Mexico. Traditional for chiles rellenos. Used green or red. 1,000-1,500 Scoville heat units
  • Cherry Bomb: Cute little round red peppers. 2,500 Scoville heat units.
  • Jalapeño: Use green or red.  2,500 Scoville heat units.
  • Guajillo: classic pepper for salsa for tamales. Red. 2,500-5,000 Scoville heat units.
  • Thai peppers: Tiny red peppers. 5,000 Scoville heat units.
  • Aji colorado: Peruvian red chili, 20,000-30,000 Scoville heat units