Capsicum annuum pepper varieties

Capsicum annuum is the species most garden peppers belong to, and this catalog is no exception: 49 of its 64 peppers sit here. It covers the blocky bells, the Italian frying types, the jalapenos, the cayennes and the paprika peppers, which is why the species name on its own tells you less than people expect. Heat inside this one species runs from zero to about 100,000 Scoville heat units, so an annuum label is not a promise of mildness. What it does predict is the calendar. Annuum records here start at 60 days from transplant, while nothing on the Capsicum chinense side of the catalog is ready in under 88.

Varieties
49
Days to harvest (from transplant)
60–125
Fruit weight
0–11 oz (0.5–300 g)
Heat

18 No heat

17 Mild

9 Medium

5 Hot

Compare all 49 side by side

All 49 Capsicum annuum pepper varieties

Ripe Alma Paprika pepper pods on the plant Alma Paprika Hungarian apple-shaped paprika pepper, sweet and thick-walled. 75 days 1–2 oz (25–45 g) (estimated) Mild
Ripe Big Bertha pepper pods on the plant Big Bertha The big bell: half as long again as a standard bell, with TMV resistance. 73 days 6–10 oz (180–280 g) (estimated) No heat
Ripe Birdseye Chili pepper pods on the plant Birdseye Chili Tiny upright chile of South-East Asian cooking, sharply hot and slow to finish. 125 days <1 oz (1–3 g) (estimated) Hot
Ripe Black Hungarian pepper pods on the plant Black Hungarian Purple-leaved Hungarian heirloom with near-black pods and modest heat. 75 days ~1 oz (15–30 g) (estimated) Mild
Ripe Black Pearl pepper pods on the plant Black Pearl Ornamental with near-black foliage and round black pods, an AAS winner from 2006. 90 days <1 oz (2–5 g) (estimated) Medium
Ripe Buena Mulata pepper pods on the plant Buena Mulata Purple-to-red heirloom from the same collection that preserved the Fish pepper. 85 days (estimated) <1 oz (5–12 g) (estimated) Medium
Ripe Bulgarian Carrot pepper pods on the plant Bulgarian Carrot Upright orange carrot-shaped pod, firmly hot with a fruity edge. 70 days 0–1 oz (10–20 g) (estimated) Medium
Ripe Cajun Belle pepper pods on the plant Cajun Belle AAS-winning mini bell with just a trace of heat, earliest pepper in the catalogue. 60 days (estimated) 1–2 oz (25–45 g) (estimated) Mild
Ripe California Wonder pepper pods on the plant California Wonder The standard American bell pepper: blocky, thick-walled, green to red. 78 days 5–7 oz (140–200 g) (estimated) No heat
Ripe Cascabella pepper pods on the plant Cascabella Small upright wax pepper, the classic pickled hot ring. 80 days 0–1 oz (8–15 g) (estimated) Mild
Ripe Cayenne Long Slim pepper pods on the plant Cayenne Long Slim The cayenne behind dried flakes and ground cayenne: long, slim, thin-walled and properly hot. 75 days 0–1 oz (8–15 g) (estimated) Hot
Ripe Cayenne Purple pepper pods on the plant Cayenne Purple A cayenne that ripens through deep purple, with standard cayenne heat. 80 days 0–1 oz (8–15 g) (estimated) Hot
Ripe Chiltepin pepper pods on the plant Chiltepin Wild bird pepper with tiny round fruit and sharp heat, dried and crushed. 100 days (estimated) <1 oz (0.5–1 g) (estimated) Hot
Ripe Chocolate Beauty pepper pods on the plant Chocolate Beauty Large bell that ripens chocolate brown and sweetens as it colours, with TMV resistance. 68 days (estimated) 4–6 oz (120–180 g) (estimated) No heat
Ripe Corno di Toro pepper pods on the plant Corno di Toro Italian bull's horn frying pepper, thin-walled and very sweet, in red and yellow. 80 days (estimated) 3–5 oz (80–130 g) (estimated) No heat
Ripe Cubanelle pepper pods on the plant Cubanelle Cuban frying pepper, long and thin-walled, with barely any heat. 65 days 2–4 oz (60–100 g) (estimated) Mild
Ripe Early Jalapeno pepper pods on the plant Early Jalapeno A jalapeno that ripens two weeks early and tolerates a cool summer. 67 days (estimated) ~1 oz (20–35 g) (estimated) Mild
Ripe Fish pepper pods on the plant Fish Variegated African-American heirloom with striped pods, grown as much for the foliage as the heat. 85 days <1 oz (5–10 g) (estimated) Medium
Ripe Guajillo pepper pods on the plant Guajillo The dried mirasol chile, sold for its sweet heat in Mexican mole. 80 days 0–1 oz (10–20 g) (estimated) Mild
Ripe Gypsy pepper pods on the plant Gypsy Early sweet hybrid that ripens yellow to red on a compact plant, with TMV resistance. 61 days 2–4 oz (70–110 g) (estimated) No heat
Ripe Hungarian Yellow Wax pepper pods on the plant Hungarian Yellow Wax Waxy yellow heirloom, banana-shaped but several times hotter than a jalapeño. 85 days 1–2 oz (40–70 g) (estimated) Medium
Ripe Jimmy Nardello pepper pods on the plant Jimmy Nardello Italian frying pepper with long, thin-walled red fruit and no heat. 90 days (estimated) ~1 oz (20–35 g) (estimated) No heat
Ripe King of the North pepper pods on the plant King of the North Full-sized bell that ripens early enough for short northern seasons. 68 days (estimated) 4–6 oz (110–170 g) (estimated) No heat
Ripe Marconi Red pepper pods on the plant Marconi Red The original Italian Marconi: long, thin-walled and very sweet when red. 73 days 3–5 oz (90–140 g) (estimated) No heat
Ripe Mucho Nacho pepper pods on the plant Mucho Nacho The jumbo jalapeno: thicker walls, more heat, high yields. 72 days (estimated) 1–2 oz (35–60 g) (estimated) Medium
Ripe NuMex Twilight pepper pods on the plant NuMex Twilight Compact ornamental chile carrying purple, yellow, orange and red pods on the plant at the same time. 85 days <1 oz (1–3 g) (estimated) Hot
Ripe Padron pepper pods on the plant Padron Galician frying pepper picked young: mostly mild, with the odd pod that bites. 75 days 0–1 oz (8–15 g) (estimated) Mild
Ripe Pepperoncini pepper pods on the plant Pepperoncini The pale pickling pepper of Greek salads and Italian sandwiches, tangy rather than hot. 78 days (estimated) 0–1 oz (10–20 g) (estimated) Mild
Ripe Peter pepper pods on the plant Peter American heirloom grown for its unmistakably shaped pod, with cayenne-level heat. 90 days 0–1 oz (8–15 g) (estimated) Medium
Ripe Purple Beauty pepper pods on the plant Purple Beauty Compact bell pepper picked at the dark purple stage, thick-walled and mildly sweet. 72 days 3–5 oz (90–140 g) (estimated) No heat
Ripe Santa Fe Grande pepper pods on the plant Santa Fe Grande Conical wax pepper carrying yellow, orange and red pods at once, mild to moderately hot. 80 days 1–2 oz (25–45 g) (estimated) Mild
Ripe Shishito pepper pods on the plant Shishito Japanese frying pepper, mild and early — with about one hot pod in ten. 65 days 0–1 oz (8–15 g) (estimated) Mild
Ripe Sweet Banana pepper pods on the plant Sweet Banana Waxy yellow sweet pepper, the classic pickling pod and the one most people mean by banana pepper. 72 days (estimated) 1–2 oz (40–60 g) (estimated) No heat
Ripe Sweet Chocolate pepper pods on the plant Sweet Chocolate Brown bell bred in New Hampshire to ripen fully where the season is short. 70 days (estimated) 3–5 oz (90–140 g) (estimated) No heat
Ripe TAM Jalapeno pepper pods on the plant TAM Jalapeno Jalapeno flavour at a fifth of the heat, bred at Texas A&M in 1981. 70 days (estimated) ~1 oz (20–35 g) (estimated) Mild
Ripe Canary Bell pepper pods on the plant Canary Bell Open-pollinated yellow bell, slower to ripen than most. 100 days 5–7 oz (140–200 g) (estimated) No heat
Ripe Carmen pepper pods on the plant Carmen Early hybrid bull's horn sweet pepper, an All-America Selections winner. 75 days 4–6 oz (100–170 g) (estimated) No heat
Ripe Chile de Arbol pepper pods on the plant Chile de Arbol Long, thin red chile of Mexican cooking, dried whole or ground for sauces. 92 days <1 oz (2–5 g) (estimated) Medium
Ripe Chimayo pepper pods on the plant Chimayo Northern New Mexico landrace chile, dried red for chile sauce. 75 days ~1 oz (15–30 g) (estimated) Mild
Ripe Chinese Giant pepper pods on the plant Chinese Giant Very large, almost square old heirloom bell for stuffing. 82 days (estimated) 7–11 oz (200–300 g) (estimated) No heat
Ripe Emerald Giant pepper pods on the plant Emerald Giant Thick-walled green bell from 1963, bred for heavy yields. 77 days 5–8 oz (150–230 g) (estimated) No heat
Ripe Flavorburst pepper pods on the plant Flavorburst Hybrid yellow bell that ripens early from apple green to gold. 85 days (estimated) 5–8 oz (150–230 g) (estimated) No heat
Ripe Lilac Bell pepper pods on the plant Lilac Bell Lavender sweet bell pepper that ripens to red. 75 days 4–6 oz (120–180 g) (estimated) No heat
Ripe Mulato Isleño pepper pods on the plant Mulato Isleño Poblano-type chile that ripens chocolate brown; dried, it is sold as mulato. 79 days (estimated) 3–5 oz (80–140 g) (estimated) Mild
Ripe Pasilla Bajio pepper pods on the plant Pasilla Bajio Long dark chilaca when fresh, wrinkled pasilla when dried; a mole chile. 85 days (estimated) ~1 oz (20–40 g) (estimated) Mild
Ripe Red Cherry Sweet pepper pods on the plant Red Cherry Sweet Round sweet cherry pepper for pickling and stuffing, compact enough for pots. 85 days (estimated) ~1 oz (15–30 g) (estimated) No heat
Anaheim TMR A tobacco-mosaic-resistant Anaheim line from Petoseed with long, straight green chiles. 75 days (estimated) 1–3 oz (40–80 g) (estimated) Mild
Ripe Ancho San Luis pepper pods on the plant Ancho San Luis A heart-shaped poblano that dries to a mahogany ancho, mild at 1,500 to 4,500 SHU. 78 days (estimated) 2–4 oz (60–110 g) (estimated) Mild
Ripe Serrano Tampiqueño pepper pods on the plant Serrano Tampiqueño The heirloom serrano most US seed shops sell, several times hotter than a jalapeno. 80 days (estimated) <1 oz (6–12 g) (estimated) Medium

How to choose

  1. Start from the heat band, not from the species. Eighteen peppers on this page have no heat at all and five sit in the hot band, so the two extremes of this list have nothing in common except their botany.

  2. Read the days figure against your own season. Within this single species the catalog runs from 60 days to 125 days from transplant, which is a wider spread than between the species themselves.

  3. Check plant size and spacing before you commit a bed. The average plant here ranges from about 54 cm to about 105 cm, and the spacing column tells you how many will fit.

  4. For anything about taste, use the comparison table below rather than the description. The table carries the same fields for every variety, so peppers can actually be compared side by side.

Compare side by side

Color Uses
Alma Paprika 75 1–2 oz (25–45 g) (estimated) Mild 4 (estimated) / 3 (estimated) / 3 (estimated) Drying, Canning, Fresh & salads, Stuffing
Anaheim TMR 75 (estimated) 1–3 oz (40–80 g) (estimated) Mild 2 (estimated) / 2 (estimated) / 2 (estimated) Canning, Drying
Ancho San Luis 78 (estimated) 2–4 oz (60–110 g) (estimated) Mild 3 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Drying
Big Bertha 73 6–10 oz (180–280 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Stuffing, Fresh & salads, Roasting, Slicing
Birdseye Chili 125 <1 oz (1–3 g) (estimated) Hot 1 (estimated) / 2 (estimated) / 5 (estimated) Drying, Sauce & paste, Canning
Black Hungarian 75 ~1 oz (15–30 g) (estimated) Mild 3 (estimated) / 3 (estimated) / 3 (estimated) Fresh & salads, Roasting, Canning, Drying
Black Pearl 90 <1 oz (2–5 g) (estimated) Medium 1 (estimated) / 2 (estimated) / 4 (estimated) Drying, Sauce & paste
Buena Mulata 85 (estimated) <1 oz (5–12 g) (estimated) Medium 1 (estimated) / 2 (estimated) / 4 (estimated) Drying, Sauce & paste
Bulgarian Carrot 70 0–1 oz (10–20 g) (estimated) Medium 3 (estimated) / 3 (estimated) / 4 (estimated) Fresh & salads, Canning, Drying, Sauce & paste
Cajun Belle 60 (estimated) 1–2 oz (25–45 g) (estimated) Mild 4 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Stuffing, Snacking, Roasting
California Wonder 78 5–7 oz (140–200 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Stuffing, Roasting, Slicing
Canary Bell 100 5–7 oz (140–200 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Stuffing, Roasting, Fresh & salads
Carmen 75 4–6 oz (100–170 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 3 (estimated) Roasting, Fresh & salads, Slicing
Cascabella 80 0–1 oz (8–15 g) (estimated) Mild 3 (estimated) / 4 (estimated) / 3 (estimated) Canning, Fresh & salads, Snacking
Cayenne Long Slim 75 0–1 oz (8–15 g) (estimated) Hot 1 (estimated) / 2 (estimated) / 4 (estimated) Drying, Sauce & paste, Canning
Cayenne Purple 80 0–1 oz (8–15 g) (estimated) Hot 1 (estimated) / 2 (estimated) / 4 (estimated) Drying, Sauce & paste, Canning
Chile de Arbol 92 <1 oz (2–5 g) (estimated) Medium 1 (estimated) / 2 (estimated) / 4 (estimated) Drying, Sauce & paste
Chiltepin 100 (estimated) <1 oz (0.5–1 g) (estimated) Hot 1 (estimated) / 2 (estimated) / 5 (estimated) Drying, Sauce & paste
Chimayo 75 ~1 oz (15–30 g) (estimated) Mild 3 (estimated) / 2 (estimated) / 3 (estimated) Drying, Sauce & paste, Roasting
Chinese Giant 82 (estimated) 7–11 oz (200–300 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Stuffing, Roasting, Fresh & salads
Chocolate Beauty 68 (estimated) 4–6 oz (120–180 g) (estimated) No heat 5 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Stuffing, Roasting, Slicing
Corno di Toro 80 (estimated) 3–5 oz (80–130 g) (estimated) No heat 5 (estimated) / 2 (estimated) / 3 (estimated) Roasting, Fresh & salads, Slicing, Canning
Cubanelle 65 2–4 oz (60–100 g) (estimated) Mild 3 (estimated) / 2 (estimated) / 2 (estimated) Roasting, Stuffing, Fresh & salads
Early Jalapeno 67 (estimated) ~1 oz (20–35 g) (estimated) Mild 2 (estimated) / 3 (estimated) / 3 (estimated) Fresh & salads, Canning, Stuffing, Roasting
Emerald Giant 77 5–8 oz (150–230 g) (estimated) No heat 3 (estimated) / 2 (estimated) / 2 (estimated) Stuffing, Fresh & salads, Roasting
Fish 85 <1 oz (5–10 g) (estimated) Medium 1 (estimated) / 2 (estimated) / 4 (estimated) Sauce & paste, Drying, Canning
Flavorburst 85 (estimated) 5–8 oz (150–230 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Stuffing, Slicing
Guajillo 80 0–1 oz (10–20 g) (estimated) Mild 2 (estimated) / 3 (estimated) / 3 (estimated) Drying, Sauce & paste
Gypsy 61 2–4 oz (70–110 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Roasting, Stuffing
Hungarian Yellow Wax 85 1–2 oz (40–70 g) (estimated) Medium 2 (estimated) / 3 (estimated) / 4 (estimated) Canning, Roasting, Fresh & salads
Jimmy Nardello 90 (estimated) ~1 oz (20–35 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 3 (estimated) Fresh & salads, Snacking, Roasting
King of the North 68 (estimated) 4–6 oz (110–170 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Stuffing, Roasting, Slicing
Lilac Bell 75 4–6 oz (120–180 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Stuffing, Slicing
Marconi Red 73 3–5 oz (90–140 g) (estimated) No heat 5 (estimated) / 2 (estimated) / 3 (estimated) Roasting, Fresh & salads, Slicing, Canning
Mucho Nacho 72 (estimated) 1–2 oz (35–60 g) (estimated) Medium 2 (estimated) / 3 (estimated) / 3 (estimated) Stuffing, Fresh & salads, Roasting, Canning
Mulato Isleño 79 (estimated) 3–5 oz (80–140 g) (estimated) Mild 3 (estimated) / 2 (estimated) / 3 (estimated) Stuffing, Roasting, Drying, Sauce & paste
NuMex Twilight 85 <1 oz (1–3 g) (estimated) Hot 1 (estimated) / 2 (estimated) / 4 (estimated) Drying, Sauce & paste
Padron 75 0–1 oz (8–15 g) (estimated) Mild 2 (estimated) / 2 (estimated) / 2 (estimated) Roasting, Snacking, Fresh & salads
Pasilla Bajio 85 (estimated) ~1 oz (20–40 g) (estimated) Mild 2 (estimated) / 2 (estimated) / 3 (estimated) Drying, Sauce & paste, Roasting
Pepperoncini 78 (estimated) 0–1 oz (10–20 g) (estimated) Mild 3 (estimated) / 4 (estimated) / 2 (estimated) Canning, Fresh & salads, Snacking
Peter 90 0–1 oz (8–15 g) (estimated) Medium 2 (estimated) / 2 (estimated) / 4 (estimated) Drying, Sauce & paste
Purple Beauty 72 3–5 oz (90–140 g) (estimated) No heat 4 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Stuffing, Roasting, Snacking
Red Cherry Sweet 85 (estimated) ~1 oz (15–30 g) (estimated) No heat 4 (estimated) / 3 (estimated) / 2 (estimated) Canning, Stuffing, Fresh & salads
Santa Fe Grande 80 1–2 oz (25–45 g) (estimated) Mild 3 (estimated) / 3 (estimated) / 3 (estimated) Canning, Roasting, Fresh & salads, Stuffing
Serrano Tampiqueño 80 (estimated) <1 oz (6–12 g) (estimated) Medium 2 (estimated) / 3 (estimated) / 4 (estimated) Fresh & salads, Sauce & paste, Canning, Roasting
Shishito 65 0–1 oz (8–15 g) (estimated) Mild 3 (estimated) / 2 (estimated) / 2 (estimated) Roasting, Snacking, Fresh & salads
Sweet Banana 72 (estimated) 1–2 oz (40–60 g) (estimated) No heat 4 (estimated) / 3 (estimated) / 2 (estimated) Fresh & salads, Canning, Stuffing, Snacking
Sweet Chocolate 70 (estimated) 3–5 oz (90–140 g) (estimated) No heat 5 (estimated) / 2 (estimated) / 2 (estimated) Fresh & salads, Stuffing, Slicing, Canning
TAM Jalapeno 70 (estimated) ~1 oz (20–35 g) (estimated) Mild 2 (estimated) / 3 (estimated) / 2 (estimated) Fresh & salads, Canning, Stuffing, Roasting

Values marked like this (estimated) are estimates.

Frequently asked questions

Is Capsicum annuum the mild species?

No. It is the most common species, not the mildest one. In this catalog annuum peppers run from zero Scoville heat units up to about 100,000, which covers everything from a sweet bell to a chiltepin. The band shown on each variety page is the reliable signal; the species is not.

What is the difference between Capsicum annuum and Capsicum chinense?

In practical terms it is the calendar and the heat ceiling. Every chinense record in this catalog needs at least 60 days from transplant, while annuum records start at 60. The chinense side also reaches far higher on the Scoville scale. Both species contain peppers with no heat at all, so neither name predicts a mild pepper on its own.

Are bell peppers Capsicum annuum?

Yes. So are jalapenos, cayennes, poblanos, banana peppers and the paprika types. That single species covers most of what a supermarket sells and most of what a seed catalogue lists, which is why the pages for heat band and pod size are usually more useful for narrowing a choice.

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