Is Olive Garden Black Pepper Hotter Than Others

Hattie's Peppers

Hot
Sweet Bell
Other Sweet Peppers

Peppers are shown on this page in three categories: hot, bell and sweet.

Hot Peppers

Hot peppers are gastronomically indispensable and they come in all shapes, sizes and colors. But how hot is each type? Actual pepper heat is described by the convention known as Scoville units. The Scoville scale is a measurement of capcaisin concentration. Here's an easy-to-read chart with some of the most common peppers and where they fall of the Scoville scale. Peppers we grow have been listed below by heat from "warm" to very hot.

Shishito pepper With a range on the Scoville scale from 50 to 200 Scoville heat units, this Japanese chile pepper offers a moderate but distinctive heat. The peppers can be 1″ – 4″ long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion. These chilies are growing fast in popularity as grilling peppers. Char-grilled or fried with a little olive oil and sea salt and you have a very tasty appetizer chili with a little bit of extra flair. Their grassy flavor also makes them an excellent chili for stir-fry, and they also work quite well as a tempura vegetable. (55 days)

Anaheim-Peppers The Anaheim pepper is a slightly sweet pepper with just a little pop. It's very a versatile chili pepper named for the city that made it popular, Anaheim, California. The pepper is one of those peppers that's big enough to be very versatile in its usage. Plus, its mild heat makes it a family favorite. These are also excellent salsa chilies. If you want a pepper for a mild fresh salsa, then opting for the Anaheim is the way to go. It is mild in flavor and heat, measuring 500-2,500 Scoville Heat Units.

Tiburon Anchos - Poblanos Peppers These are a mild hot pepper, called Pablano when green and Ancho when dried. They are used for roasting, making chili powder and for sauces, especially mole. Nice productive disease resistant hybrid. Dark green to deep brick red. 2,000 Scoville units—sweet and savory flavor. I love these for flavoring dishes without getting too hot. Hybrid. (65 green, 85 red)

pepper_czech_black The Czechoslovakian Black (Czech Black) hot peppers are a rare variety that is well loved for its mildly spicy heat.

At 2,000-5,000 Scoville units, this open-pollinated heirloom has just a bit of heat, mostly in the ribs and seeds and just right for many of us who don't want a really hot pepper, but something with a nice flavor. Very juicy small 21/2″ long pepper the shape of a jalapeno, black in color, finally turning to a garnet color if allowed to ripen fully. A manageable 2.5 to 3′ bush. (65 days).

Jalafuego Jalapeno At 5,000 Scoville units (one of the hottest Jalapeno varieties), this vigorous plant has high yields of nice-sized jalapenos without typical cracking typical. Jalafuego has a large vigorous plant with excellent yields of extra-large, smooth, and very dark green fruit. This one produces well for us and is disease-resistant. (70 days)

Rated from 5,000 to 10,000 Scovilles, the Hungarian Hot Wax pepper is a favorite with a distinctive, pungent flavor. Though it may look like a mild banana pepper, the Hungarian wax pepper has a lot more bite. In terms of spiciness, it's more akin to a jalapeño with a chance for a bit more heat. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make attractive pickled peppers. (70 days).

Fish-Pepper There are few peppers as beautiful as the fish pepper. Along with its lovely flowering plant, the fish pepper follows one of the most unique coloration paths (among chilies) while maturing. With a Scoville scale range between 5,000 and 30,000, the fish pepper always equals the heat of a jalapeño, but it can eclipse it easily, topping out at 12 times hotter. This range puts the fish pepper squarely in the middle of medium-heat hot peppers. Pepper turns from white with green stripes to orange with brown stripes to red and a heat similar to Serrano. Great full bodied flavor and popular with shellfish. Listed on Slow Food's Ark of Taste. An absolutely beautiful plant.

hot-rod serrano A traditional Serrano with 3″ fruits on large plants. Produces all season long and is disease resistant at 6,000 – 16,000 Scoville units. The dark green fruits are traditionally eaten green but also make fine chipotles if allowed to ripen to red. They are perfect for fresh salsa and pickling or homemade hot sauces. (57 days).

Joe's Long Cayenne Amazing looking 8-10" long thin-fleshed fruits taper to a skinny tip. Green to bright red, use for homemade hot sauce or dry for ristras or hot pepper flakes. Hotter than Serrano at 30,000 to 50,000 Scoville units. (60 days green, 85 days red)

Thai Hot Pepper Tiny little peppers on 8" bushy squat plant. There will be hundreds of these fruits on each plant. They are very hot at 80,000 Scoville units and turn from green to red quickly. Small conical fruits stand erect above the foliage. This plant is also easy to relocate inside for the winter, or pull the entire plant and hang for drying. Open-pollinated. (82 days)

habanero_pepper Our hottest pepper for this season at 200,000 to 325,000 Scoville units. Habenero is a Scotch-Bonnet type and is variety capsicum chinensis. In general, hotter climates and warmer weather will produce hotter peppers. Capsicum chinensis needs a longer, hotter summer than Capsicum annuum (most other peppers) and should not be planted until the weather is settled—perhaps mid to late May. Plants will be available a week or two after the other peppers. Dark green to tangerine. Open pollinated. (90 days)

Sweet Bell Peppers

The best known sweet peppers are the bell peppers, so-named for their rather bell-like shape. They have a mild, sweet flavor and crisp, exceedingly juicy flesh. Below are the three varieties we have available this year.

Flavorburst Pepper Vibrant yellow/orange color with excellent sweet flavor. Flavorburst begins the color of Granny Smith apples and ripens to a lovely shade of goldenrod. Thick-walled, crisp and juicy, the expected peppery bite overlaid with a zesty surge of lemon. So sweet and delicious, it's like growing an entirely new sort of vegetable! Very sweet, even when it's still green! Hybrid (72 days)

Gilboa pepper A favorite blocky bright orange bell pepper.

Gilboa is loaded with thick-walled crunchy squat bells, as many as a dozen per plant, with an engaging fruity flavor. This pepper is deliciously sweet either cooked or raw. (69-80 days)

Purple Beauty Pepper Purple peppers are always a favorite, as they are so colorful. This is a good producing purple bell pepper on a compact plant. Very nice medium-sized sweet bell. These are purple-green-deep red. At the purple stage, they taste just like a green bell pepper, but are really striking with their deep purple color. Open-pollinated— you can save seeds on this one. (74 days)

Revolution Pepper Large yields of large sized bell peppers. These are green-to-red bells. This nice pepper will take longer to grow than Ace (about two weeks) and longer to reach the red stage. Has some disease resistance. Hybrid (72 days)

Other Sweet Peppers

Not all sweet peppers are bell peppers. They come in all shapes and flavors which include Italian frying/roasting peppers, small sweet juicy thick-walled salad peppers and a few others.

Boldog Hungarian Spice Paprika The Boldog from Hungary that doesn't bite but does dry nicely with a hint of spiciness. A prolific bearer of 4-6" long wrinkled, tapered, pendant fruits. Pick red and dry, grinding into sweet paprika, string decorative ristras or enjoy fresh. Dries nicely with a hint of spiciness, but is not hot. Open-pollinated. (71 days)

Carmen For sweet peppers that taste wonderful roasted, plant Carmen. This Italian pepper is a bull's horn type (corno di toro), so named for its elongated shape. The sweet flavor is present in fruits from the time they form. Great roasting or salad pepper, especially in the red stage or as it begins to turn red. Very productive with medium-thick walls. Hybrid. (70 days)

This yellow-green to red tapered fruit is prized for a sweet, mild flesh that is growing in popularity because of its rich flavor and pretty colors for frying and cooking. The thin-walled pepper is especially suited for quick cooking. In the garden, Cubanelle peppers are unique, often growing in imperfect shapes and changing color from green/yellow to shades of orange to red. Don't be surprised if the some of the peppers curl and twist a bit. No two seem to ever be alike—it's part of of their charm. Incredible producer. Open-pollinated. (80 days)

Lipstick Pepper These ruby red pimiento type peppers are some of the sweetest, most delicious available. They are juicy, thick-walled, cone-shaped peppers are 4" long and fat at the top. They are delicious in salads, but can also be roasted or used in salsas. Dependable producer. Some say it is like eating an apple—a favorite for many. Hybrid. (55 days)

Sweet-Apple-Pepper Looking more like a lipstick than an apple, these shiny 4″ fruits are elongated, with wide shoulders narrowing to a point, and fairly flat, like an ancho. Irresistibly appealing even before the ripe fruity sweetness touches your tongue. Use them in place of bell peppers in the Cajun Holy Trinity (bell peppers, onion, celery), for smaller stuffed peppers, for sweeter sauces, soups, stews, and even steeping to flavor liquids. The flavor is distinctively fruity. (80 days) Open-pollinated.

Superette Sweet Banana Pepper No, this is not a chain of supermarkets owned by the infamous United Fruit Corporation, but is a favorite banana pepper. Nor is this a chiquita pepper, being quite long at 5–8″, early, sweet, continuously setting and productive.

You know this one! Produces lots and lots of 6-8" thin-walled banana shaped peppers that are great raw (or cooked) and also make really wonderful Sweet Pickled Banana Peppers. Early, sweet and keeps producing. Hybrid. (64 days).