15 cm long hot pepper, with good pulp thickness, is also consumed in green. Coming from Mexico, it spread to California in the early 1900’s. Given the low degree of spiciness, it can be used roasted or stuffed. Scoville degree (1.000-1.500)
It combines the good spiciness and the great flavor’s organoleptic characteristic with an easy cultivation in different pedo-climatic conditions. The fruits are 7-9 cm long, good in thickness, intense yellow, particulary attractive. Used to cook in different parts of the world in different combinations: fresh, dried, powdered and in many other ways. Scoville degree (30.000-50.000).
It combines the good spiciness and the great flavor’s orgnaopletic characteristc with an easy cultivation in different pedo-climatic conditions. The fruits are 7-9 cm long, good in thickness and intense red. Used to cook in different part of the world in different combinations: fresh, dried, powdered and in many other ways. Scoville degree (30.000-50.000).
CORNO DI CAPRA
“Corno di Capra”‘s type spicy pepper, the fruits are 20-25 cm long with medium thickness pulp. It is consumed fresh or eve dried for winter consumption. Perfect for fried food, or to enhance some dishes’s flavors. Scoville degree (20.000-30.000).
Habanero type, considered by many as the most famous and spicy mexican hot pepper known. It has the typical irregular “lantern” shape, red color and extremely spicy. Used as cooking spice to give strong spiciness to dishes. Scoville degree (350.000-855.000).
HUNGARIAN HOT WAX
The conical and cylindrical fruits have hanging bearing and measure more or less 4/6 cm long and 2/3 cm width. They are initially green, then red when completely ripe. Jalapeno are one of the most famous hot pepper. The reason of this fame is due to a combination of their unique flavor, the right Scoville degree and their particular aroma. They are often use in snacks. Scoville degree (2.500-5.000).
Red color fruits, conical, pointed, 5 cm long with shoulder of 1,5 cm, very spicy. Semi-determinated plant, highly productive. It is used fresh, in sauce, in salad or dried and in powder. Scoville degree (50.000-100.000).