This page is an open source resource guide for peppers. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable pepper selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.
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Peppers (Capsicum and Capsicum spp.)
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Capsicums are a heat loving, long season crop that will bear as long as there is sufficient warmth. In frost free climates they become short-lived perennials—good candidates for hoop house culture at the One Community site. Fruits are eaten fresh either raw or cooked, and are pickled, canned, and dried. They vary widely in degree of spiciness and are rich in vitamin C, carotenoids, and capsaicin, which is responsible for the “heat” and has valuable health-giving properties.
- Plants do best with organic mulches
- Some varieties have erratic germination
- Capsicums like well drained soils high in organic matter
- Capsicum plants do best with warm days and warm nights
- Capsicum are heavy feeders; foliar sprays during the season are helpful
- PLANTING GUIDELINES
Transplant capsicums after last frost, when soil has warmed. Row covers, black mulch and hot caps can help speed up early growth on plants. Capsicums are heavy feeders, particularly of calcium, so bone meal should be worked into the soil prior to planting. Foliar feed with seaweed if plants show signs of nutrient deficiency.
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Wikipedia – Capsicum
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GPep#1 :: Ancho Gigantea Pepper
Ancho Gigantea is the standard Mexican variety for sauces, stuffing, and chiles rellenos. It has a green-black color, distinctive flavor, and is shaped like a heart. The fruits of this pepper measure 4 inches long and are referred to as Poblanos; however when ripened to red and dried they are called Anchos. This variety takes ninety days from transplant to harvest.
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GPep#2 :: Buran Pepper
Buran pepper is a bell shaped, sweet and productive, open-pollinated Polish heirloom. It is a two foot tall plant that produces 4-inch long bell fruits with 3 lobes. This variety is still sweet while green but turns red when it matures. Some of the best uses for this pepper are for salsa/salads, frying, stuffing, drying, and pickling. Buran matures late in the season (about ninety days).
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GPep#3 :: Chocolate Beauty Pepper
Chocolate Beauty pepper is a shiny green bell pepper that ripens to a beautiful chocolate brown color. It is a stabilized open pollinated variety, has a blocky shape with a medium size, and bears 3-4 lobed fruits. This pepper has amazingly juicy sweet flavor when fully ripened, but only regular flavor while green. It is especially suited for salads, sauces, stuffing, and cooking. Chocolate Beauty usually matures within seventy-five days.
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GPep#4 :: Feher Ozon Paprika Pepper
Feher Ozon Paprika pepper originated in Hungary and is a productive dwarf plant producing 5-inch long fruit. This thick walled chile ripens from a creamy white to orange to red. Its flavor is sweet with a mild heat that builds, and it can be roasted, fried, stuffed, or dried to be used as paprika powder. Feher Ozon Paprika matures from eighty to ninety days from transplant.
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GPep#5 :: Fatali Pepper
Fatali is a sizzling hot pepper from the southern and central parts of the African Republic. It is a habanero-type pepper with a citrus flavor and few seeds; it is pungent and has an intense heat that’s instantly experienced. Fatali’s pod is wide near the top and tapers to a point at the end; tall golden orange fruits grow on abundant thirty inch plants. While young, the pepper is a pale lime green, and at maturity (in around one hundred days) it’s bright yellow with wrinkles.
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GPep#6 :: Hinkelhatz Pepper
Hinkelhatz was cultivated by the Pennsylvania Dutch in the 1880s as an heirloom pepper. It’s name (translating to chicken heart) refers to the size and shape of this pepper. The plant has small fruits (about 3 ¼ inches wide to 2 inches long) that ripen from a green to a glossy red color. This variety has a flavor that is considered stocky and a taste that is quite hot. It is traditionally used for pickling and making pepper vinegar. Hinkelhatz matures in around ninety days from transplant.
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GPep#7 :: Jimmy Nardello’s Pepper
Jimmy Nardello’s pepper was brought to the US by his mother from Italy in 1887. It is a productive plant that begins green and when matured is loaded full of glossy red, 10-inch long peppers. It is known to be one of the best for frying, and has a sweet and fruity roasted apple flavor. Jimmy Nardello’s is a disease resistant plant and matures in around ninety days or less.
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GPep#8 :: McMahon’s Texas Bird Pepper
McMahon’s Texas Bird is a tiny red bird heirloom pepper originating out of southwest Texas in 1813 from Bernard McMahon. This plant has green stems, white flowers, and green leaves. It produces good yields of ½ inch long by ¾ inch wide hot peppers that can be used powdered for seasoning or prepared as other peppers. This extremely hot pepper is popular by the Spaniards, which use it quite often in the form of fine powder. McMahon’s Texas Bird starts out green then turns orange and becomes red when mature in about ninety days.
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GPep#9 :: Sheepnose Pimento Pepper
Sheepnose Pimento is an heirloom pepper from the family of Nick Rini, named after the ovine proboscis. It is a tomato type pepper with sweet, juicy, and meaty flesh. This variety has a pimento shape with 3 to 4-inch fruits. It is a productive pepper excellent for canning, freezing, or eating fresh, and keeps for weeks in the refrigerator. Sheepnose Pimento matures in seventy to eighty days from transplant.
We will also be growing the following additional peppers:
Peppers (Capsicum and Capsicum spp.) :: GPep#10 – GPep#24
10. Abeytas 11. Aci Sivri 12. Afghan Long 13. Almapaprika 14. Chile Bonito Grande 15. Chilhuacle Negro 16. Pepperoncini 17. Aji Chuncho 18. Aji Chirel 19. Aji Chombo 20. Aji Jovito 21. Aji Llanero 22. Inca Berry 23. Guarmal Ecuador 24. Rocoto Bolivian Enormous
Pepper Plant Material/Seed Providers:
Pepper Purchase Details
|REF # ||VEGETABLES ||VARIETY ||SOURCE ||QUANTITY ||UNIT COST ||TOTAL COST |
|GPep#1 ||Peppers ||Ancho Gigantea ||SSE ||3pkt. ||$3 ||$9 |
|GPep#2 ||Peppers ||Buran ||SSE ||3pkt. ||$3 ||$9 |
|GPep#3 ||Peppers ||Chocolate Beauty ||SSE ||3pkt. ||$3 ||$9 |
|GPep#4 ||Peppers ||Feher Ozon Paprika ||SSE ||3pkt. ||$3 ||$9 |
|GPep#5 ||Peppers ||Fatali ||SSE ||3pkt. ||$3 ||$9 |
|GPep#6 ||Peppers ||Hinkelhatz ||SSE ||3pkt. ||$3 ||$9 |
|GPep#7 ||Peppers ||Jimmy Nardello’s ||SSE ||3pkt. ||$3 ||$9 |
|GPep#8 ||Peppers ||McMahon’s Texas Bird ||SSE ||3pkt. ||$3 ||$9 |
|GPep#9 ||Peppers ||Sheepnose Pimento ||SSE ||3pkt. ||$3 ||$9 |
|GPep#10 ||Peppers ||Abeytas ||SSE ||3pkt. ||$3 ||$9 |
|GPep#11 ||Peppers ||Aci Sivri ||SSE ||3pkt. ||$3 ||$9 |
|GPep#12 ||Peppers ||Afghan Long ||SSE ||3pkt. ||$3 ||$9 |
|GPep#13 ||Peppers ||Almapaprika ||SSE ||3pkt. ||$3 ||$9 |
|GPep#14 ||Peppers ||Chile Bonito Grande ||SSE ||3pkt. ||$3 ||$9 |
|GPep#15 ||Peppers ||Chilhuacle Negro ||SSE ||3pkt. ||$3 ||$9 |
|GPep#16 ||Peppers ||Pepperoncini ||SSE ||3pkt. ||$3 ||$9 |
|GPep#17 ||Peppers ||Aji Chuncho ||SSE ||3pkt. ||$3 ||$9 |
|GPep#18 ||Peppers ||Aji Chirel ||SSE ||3pkt. ||$3 ||$9 |
|GPep#19 ||Peppers ||Aji Chombo ||SSE ||3pkt. ||$3 ||$9 |
|GPep#20 ||Peppers ||Aji Jovito ||SSE ||3pkt. ||$3 ||$9 |
|GPep#21 ||Peppers ||Aji Llanero ||SSE ||3pkt. ||$3 ||$9 |
|GPep#22 ||Peppers ||Inca Berry ||SSE ||3pkt. ||$3 ||$9 |
|GPep#23 ||Peppers ||Guarmal Ecuador ||SSE ||3pkt. ||$3 ||$9 |
|GPEP#24 ||Peppers ||Rocoto Bolivian Enormous ||SSE ||3pkt. ||$3 ||$9 |
OTHER PEPPER RESOURCES
We are seeking awesome pepper resources. If you know of one, please click here to share it with us so we can make this page better.
PEPPERS AS PART OF THE BOTANICAL GARDEN MODEL
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
PEPPER PREPARATION, PRESERVATION, AND RECIPES
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.
Bell Pepper Salad
Recipe courtesy of: Food Network
|Total Time: 15 min |
Prep: 10 min
Cook: 5 min
|Yield: 4 Servings |
- 3 bell peppers, one each red, yellow, and orange
- 2 garlic cloves
- 1/2 tsp caraway seeds
- Olive oil (enough to saute)
- 1/2 squeezed lemon
- Chopped parsley
- Salt and pepper
- Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds.
- Add 3 sliced red, yellow, and/or orange bell peppers and cook until just warmed through.
- Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.
Vegan Stuffed Peppers
Recipe courtesy of: Chickadee Says
|Total Time: 45 min |
Prep: 15 min
Cook: 30 min
|Yield: 4-6 Servings |
- 6 Peppers
- 2 Cups Barley, cooked
- 10 Asparagus Stalks, diced
- ½ Red Onion, Diced
- 2-3 T. Parsley
- 2 Cloves Garlic, minced
- ½ Cup Pine Nuts
- Salt and Pepper (to taste)
- Olive oil
- Preheat oven to 350° F.
- If you haven’t already, cook your barley.
- Combine asparagus, red onion, parsley, garlic, and pine nuts in a large bowl.
- Add warm, cooked barley and mix well.
- Remove the tops of the peppers and de-seed. Reserve the tops for later use.
- Place filled peppers in a baking dish, drizzle with olive oil, and then replace tops to maintain moisture.
- Bake for 30 minutes.
- Remove tops and discard.
- Serve hot!
Simple, healthy and delicious, these peppers are great for lunch! If you’re looking for a (very not-vegan) kick, sprinkle mozzarella or feta on top of each pepper for the last ten minutes of baking!
LINKS TO OTHER EDIBLE PLANT PAGES