Banana – Sweet, Giant Aconcagua
I found this one under the seed category “sweet peppers” in 2009. By the picture, it looks a lot like a banana pepper….but it is as big as the person’s forearm!!! How could I not order ourselves the pepper that is “as big as your arm”?! Description says that it is light green growing up to 12” long and is produced in abundance. Also “Delicious in salads, stuffed, stir-fried or roasted and peeled”. Description states that the flavor is “as sweet as apples”. They had me at “as big as your arm”! 70 days
(From the garden of Dillon Belew, Memphis, TN)

Italian – Bull’s Horn - Corno di Toro Rosso (green to red)
This is a standard in Italy for frying. Tall plants give large yields of “authentic Bull’s Horn” tapered and pointed style Italian peppers. I have custom grown this type for years for a customer. I thought we would finally add them to the list for 2014. 70 days.
Picture and Source:

Flexum Hybrid– EARLY CONE Pepper (ivory-yellow-orange-red)
2015 addition, 4 oz. cone-shaped peppers start out ivory then mature yellow, orange, and finally red. Peppers grow to be about 6 inches long and are thick-walled and very sweet. 65 days Source: Tomato Growers

Candy Cane
New for 2018, this sweet pepper is going to be a fun one. (This one is very similar to the hot Fish Pepper that we have grown many years and it is one of our favorites.) Small sweet banana type peppers are thin-walled, measuring 3.5” – 4” X 1.25” – 1.75”. They will grow variegated peppers on a variegated pepper plant with an ornamental appearance. Bright green fruit will don blonde streaks. As they ripen to red, they will continue to hold their pattern. 60-65 days Totally Tomato

PIMENTO - Pritavit
This plant is described as a classic “pimento” type pepper, or as a “topepo” type in Italy. Deeply-ribbed, flattened fruit (2-1/2” tall X 4” wide) looks like a small little crimson red pumpkin. This type fruit is sweet and very thick-walled. With its wide, shallow shape, they also make for a nice stuffing pepper. 75–80 days until red.

Bell (green) - Big Bertha
We’ve grown this hybrid for three years past, and they have been pretty and huge! These are mostly 4-lobed, green fruits that can mature up to a full 7” long by 3 ½” across. These will turn deep green to red. Plants will continue to produce all season. Resists Tobacco Mosaic Virus. Plants grow 25” to 30” tall. 70 days.
(From the garden of Melissa and Darren, Walnut Ridge, AR)

BELL (green)– 2016 Lido Lamuyo (similar to Goliath)
New for 2016. If you have been planting “Goliath” with us for the past 6 years, please try Lido Lamuyo. Fortunately, our SAME seed source was able to recommend this hybrid for very similar production and fruit. Expect elongated peppers measuring 6” by 3.5”. 75 days.
Picture and Source: Totally Tomato

BELL - Gemini (green - yellow)
Long type, 4 lobed bell pepper grows green and ripens to yellow. Seed source states them to be productive, sweet, and early at 65 days (more time needed for yellow development).
Picture and Source:

BELL - Reina (green to rich red color)
New for 2014. I picked this elongated bell for its rich red color….almost a brown. Expect fruit fully developed at 70 days, and a little longer for the red to fully develop. Seed supplier is excellent, so we thought we would give this one a try..
Picture and Source:

BELL – Giant Szegedi (white-orange-red)
New for 2017. Seed company boasts of abundant fruit even in cooler weather, less than ideal weather. Wedge-shaped sweet pepper grows white, then deeps to orange and red when fully ripe. Originally from Hungery. 75 days Tomato Growers

BELL - Roumanian Rainbow (ivory-orange-red)
New for 2016. We accidently grew this one in 2014. Late night seed ordering had me thinking I was replenishing stock of our very hot ornamental (Bolivian rainbow). The plants weren’t the expected purple ones (but still TBC pretty). After sampling some out, customers reported a nice sweet pepper. Of course the seed packet clearly was right (when I finally read it). I ordered A LOT of seeds, so here goes: Very early, 60 day bell pepper will grow as an ivory color. Fruit develop into a persimmon orange, then finally red. Short compact plants sport varying colored peppers. Continuous fruiting of 4-5” long and very sweet bells.
Picture and Source: Tomato Growers

BELL - Purple Beauty (green – purple – red)
Estimated maturity 70 days. Blocky bells produced on short, bushy, 17 inch tall plants provide good leaf cover. Source calls these the “best purple bell pepper available”, producing as many as a dozen fruits in a season on each plant.
Picture and Source:

Jimmy Nardello – FRYING PEPPER
2015 addition. Long, thin-skinned frying pepper dries easily. It has been placed in the “Ark of Taste” by the Slow Food organization. As this pepper’s story goes: This fine Italian pepper was grown each year by Giuseppe and Angella Nardiello, at their garden in the village of Ruoti, in Southern Italy. In 1887 they set sail with their one-year-old daughter Anna for a new life in the USA. When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son Jimmy.

In the past couple years we have been adding frying peppers to our list like the Padron. This is a sweet pepper new to us in 2013 to please those who do not want the heat, but like the truly flavorful quality found in little frying peppers. Per the seed company’s description, this pepper is “used throughout Italy and especially associated with the Campania region”. This pepper is recommended for a saute in olive oil with a bit of garlic. Strong production of thin skinned 4-5” long tapered peppers. 67 days.

These are a long-time favorite variety in Japanese markets. The buzz of this "gourmet" pepper came to me from Martha Stewart’s website. If you like the Padron pepper for its frying attributes (see the Padron description for cooking instructions), but don’t want the heat, this is a must have variety. Fruits of the Shishito are larger than the Padrons, measuring 1” wide and 3” to 5” long. Shiny green fruits are crisp and thin. They can be eaten raw or cooked. You will find them to taste between that of a bell pepper and a mild chili pepper.

** PADRON PEPPER – NO HEAT IF PICKED EARLY - see description under the “Hot Peppers”

We have Bolivian Purple Rainbow and Tri-fetti. Most people who grow them, do so for their cool APPEARANCE. Beware, though, they would be VERY HOT if EATEN…..hence, their description can be found under “Hot Peppers”.


This was a favorite sample from 2009, now making our list for 2010. This one has NO heat if picked very small at around an inch long…the size of a large olive. A little longer…you can expect some wonderful fine MILD flavor in this pepper. Beyond, that…..they are SCORCHING! This truly can be a pepper for the WHOLE family!!!! Fry them in olive oil, blistering one side (both sides if it is a large one), then turn over, add sea salt and eat. Less than an inch, eat like popcorn. These are also known as tapas when served this way. As the plant carried different sized peppers (some big ones that escaped my prior picking) on a given picking/frying day… husband would start eating the big ones on the plate, as I would start eating the smallest ones first. We will plant several for ourselves this year, as one plant just didn’t supply them near as quick as we could eat them. Makes a very spicy paprika if ripened and dried. 55 days.

Alma Paprika – mild, spicy
This is a thick-walled sweet pepper that can be used fresh or harvested for making paprika seasoning. The 1-2” fruits start out creamy white, then turn to orange before finally turning shiny red. In this red stage, they will have found their “hint of warmth” whereas they can be dried and ground for your own paprika seasoning. (I picked this one for 2013 solely, yes,....again.....on its striping as it matures. The creamy, almost pearlescent white/yellow, with the maturing orange/red gave it a marbled/streaking was a gorgeous in the photo.) 80 days.

Cajun Belle – mild heat
We added this one for 2011. Is there a bell pepper with a little heat? Description to this variety from the seed company is, “mildly spicy but still sweet”, and will add “zing to salsas, salads, and stir-fry”. “Firm walled” fruits average 3.5 to 4” at maturity. Being a smaller pepper, we hope this will be a large producer.
Picture courtesy of Danielle in Marlboro, NJ

Mexibell – mild chili flavor (green-chocolate-red)
Described as a “bell pepper with a mild chili flavor”. Three to four lobed fruit is short, squat, and plump. Ripens from green to chocolate to red but can be eaten at any time. Tolerant to Tobacco Mosaic Virus.

POBLANO – Ancho Ranchero
We are in search of a perfect, good growing, poblano with a little heat. Described as a “first rate hybrid pepper for ancho or poblano use”. Promises to be very productive, exceptionally early (our 2009 poblano was a late producer) and disease resistant. 5.5” X 3”, thick-walled fruit. Use green for fresh poblano use or allow to ripen red and dry for later ancho use. Very good cooked red or green. 70-75 days.

Black Hungarian Wax, mild
New PURPLE pepper for 2014. Unlike the purple jalapeno that we have listed here this year, this one is NOT AS HOT. Its description has me believing that it is comparable to a mild banana that we all know. Most that tried it have rated it high for flavor, productivity, and cooking characteristics. 75 days.
Source and

Banana - Yellow Wax, Mild
We found this mild banana in 2009. It is the “Alainia, not-so-hot!” type for my mom. If you like a hot one, please try the Inferno Hot Banana (below) instead. Early, prolific, yellow pepper 2 inches wide and 5 to 8 inches long.

Banana – Inferno, Hot
Early high yielder produces big, 8” by 1 ½ inch fruits with outstanding flavor – they have outstanding flavor, however, it is very hot compared to most hot bananas. Matures yellow to red. 60 days.

Banana - Wenk’s Yellow Hot – JALAPENO heat
This heirloom pepper looks like a yellow banana, but it is just as hot as an average jalapeno! Many customers refer to these as our Yellow Jalapenos so this is how we are going to list them. You will find that they have the very flavorful banana taste, but in a HOT way. Fruit is a pearlescent yellow color that matures to orange, then red. Thick waxy walled fruit used pickled, cooked or pureed into the pepper vinegar often found on sauerkraut and other PA Dutch dishes. Widely appreciated for its heritage and wonderful distinct flavor. 105 days.

Chili – Nu-Mex, Medium Heat
Same source, new strain for 2018. Great for chile rellenos and roasting. A long staple of commercial production, 6” long pods are 1 1⁄2” in diameter with thick walls. Medium heat, good flavor promised by the seed provider. Ripens green to red. 80 days

Chili – Hot Sandia
Pods average 6 ½” in length and a little over 1 ½” wide. It is one of the hotter long green New Mexico type peppers with a heat level ranging between 5,000 and 7,000 scovilles (when ripened to red). Very popular market chile in New Mexico. If you are looking for a sandia, we know this one to be a great one. 75 days.
Compliments of Jill Amos, Collierville

Satan’s Kiss – Hot CHERRY Pepper
This pepper’s name, Ciliegia Picante, translates to “little cherry” but the locals call it Baccio de Satana or “Satan’s Kiss”. This premium Italian red pepper is about the size of a golf ball and not often seen in the U.S. Traditionally it is stuffed with anchovies and mozzarella then grilled. We sampled one customer’s dried, ground seasoning which was comparable (heat-wise) to cayenne, but with a distinct flavor. 85 days.

Cayenne – Thick Red, Hot
These long, slightly wrinkled, very hot peppers are especially good for pickles, canning and drying. Brilliant, fiery red peppers. Excellent for chili and homemade salsa. Two-celled fruits start out dark green, and then ripen to a bright red color. We are pretty proud of these as they can produce huge thick peppers about 10” long. 72 days.
(From the garden of Melissa and Darren, Walnut Ridge, AR)

Cayenne – Golden Yellow
New for 2014, I thought we would try this yellow maturing cayenne, to compliment the red we have had for so long. Plants are more compact and are only to reach 2 feet.
Source and picture:

Cayenne – Purple
New for 2016, I thought we would try this purple cayenne, to compliment the red and yellow we grow. All about the colors...

New for 2014. As in many reviews of peppers, heat varies….this has a lot to do with the length of time it is on the plant, whereas the size and color more so related to the conditions. Some are calling this one mild, while others are saying it has plenty of heat, and a great jalapeno taste. Seriously….it is purple...!!!! Although the actual reviews are inconsistent, they are all giving this one five stars. It must be productive and worth a try. 75 days.
Source and picture:

Jalapeno - Hot Telica – (similar to Goliath)
New for 2016. If you have been planting “Goliath-Tula” with us for the past 13 years, please try Telica. Fortunately, our SAME seed source was able to trial and secure Telica after being notified of grower’s discontinuation (of Tula). Reportedly, you can expect the same great production and fruit that have been making our jalapeno plants a TBC favorite. Expect record-breaking 6000 to 8000 scovilles (much hotter than the average jalapeno), we suggest you fireproof your kitchen before slicing, stuffing, or grilling these giant 4” beauties. Thick-walled fruits, about 1½ inch across, mature from green to red. If you can stand the heat, you will be pleased at the size and production of this one!!! 65 days.

An heirloom considered by many to be the best variety to use when cooking fish and shellfish. Plants grow 18” to 24” with decorative green and purple foliage splashed with white variegation. High yields of very hot, pointed fruits, about 1 1/2” long. The colors range from white fruit with green stripes to orange with brown stripes. You can also get some brilliant reds and some deep purples too. We like these as they are a nice size for a hot pepper. They were great for seasoning in the kitchen in just the right portion. 90 days

Thai Burapa
New for 2016, We added this one for the Thai pepper requests. Fiery little red, pointed peppers are popular in Thailand for flavoring dishes. Loads of fruit are produced late on tall, bushy plants. Thin flesh makes these great for drying for Winter use.
Source and picture: Rare Seeds

Finally! Everyone requesting Tabasco will be glad I finally added it. This variety is originally from Mexico, and best known for its heat in Louisiana’s hot sauce. 2” fruit grows light yellow-green and matures a fiery red. This is the only chili pepper variety that is juicy on the inside. Fruit is most commonly used in Tabasco sauce and peppered vinegar. Tomato Growers

Habanera - Chocolate
I had some requests for habanera, so I thought we’d grow a unique color. Seed company promises very high yields of crunchy, 2 ½” fruits with velvety brown inside and out. Of course, this one is extremely hot, but is supposed to be flavorful as well. I believe these are large compared to a typical habanera pepper. Seed company states I will get the right “kick” in stir-fry, salsas, and sauces…..Ha! I can’t even take my coffee hot! 85 days

Bhut Jolokia (**EXTRA CHARGE + $2.00)
This pepper is also known as Ghost Chile. It measures over one million scovilles and is recorded in the Guinness Book of World Records as the hottest in the world. These orange-red peppers growing to be 2-1/2” to 3-1/2” long, can be used to spice up dishes but should be used with extreme caution. We first grew them in 2011. I was surprised to see that people did actually like them and eat them….way too hot for TomatoGirl. The seeds are more expensive and the plant is slower growing, so there is a larger price on this plant. 80-85 days.

Trinidad Scorpion (**EXTRA CHARGE + $2.00)
This one is for all those crazy heat loving know you are crazy...this is the new record holder for heat, 1.2 million scovilles. New Mexico Chile Institute rates this one hotter than the Bhut Jolokia...and evidently it is somewhat disputed by the crazies. I just think it looks really cool...90 days. (The seeds are more expensive and the plant is slower growing, resulting a larger price on this plant.)
Source and picture: Rare Seeds

ORNAMENTAL - Bolivian Purple Rainbow
One inch long cone-shaped peppers are very hot if eaten. Plants show varying colors of peppers all at the same time. Fruit starts purple, turning yellow, orange, then finally red. Most people growing this plant, grow it for its ornamental qualities. It is still even more unique in that it has 2-3’ tall dark purple foliage. People just like them


Black Beauty
Ready in 80 days from setting of plants. Fruits are round to globe shaped, large when mature. Plants 2-2 ½ feet tall. Tasty when picked young, about 5” long, and of glossy color. Best in rich, loose soils. Warm temps are needed to grow this crop.

Machiaw Hybrid
Slender Asian pale lavender eggplant that is 9 to 12 inches long. White flesh inside is both tender and mild. Skin is so thin that peeling is optional. Large and extended harvests. Seed company states that “even people who have been shy about trying eggplant will enjoy cooking and eating this one”. 65 days. Picture courtesy of Mac McAtee, NC

Description of this seed says you will “feel like you’ve hit the jackpot” for this one’s extra early maturity and high productivity. Deep purple, slender fruit, 8 inches long. Japanese variety is tender and delicious with a minimal seed cavity. 54 days.

Patio Baby Hybrid
2015 addition, Very early maturing quality (45 days) gave this beloved fruit a spot on our list this year. This one will even beat out Millionaire for earliness. Small 2-3” egg shaped fruits are deep purple to black, and thornless for easy harvesting. Compact plants are said to produce for a long season, yet remain an easy 24” tall. Source: Territorial Seed

Pingtung Long
This eggplant is named after its town of origin in Taiwan. Plant has the ability to thrive and produce continuous, large harvests despite summer heat and humidity. Slender, violet-purple eggplant become at least 12” long. Tender flesh is mild and non-bitter. Excellent for slicing in Oriental or other dishes. If you don’t typically like eggplant (as many have that bitter bite) give this one a try. I describe it to others as being mild like squash but with an eggplant flavor. 65 days.

Heirloom from Tuscany, in northwestern Italy, this full season variety is to be tender and mild. Large fruit is a dark purple and is said to have a “satiny greenish sheen”. Picture shows me a medium purple, large round, somewhat oblong variety. Of course, we have to taste it to see how it agrees with us...they ARE all different, after all. New for 2014. 75 days.
Source and picture: Rare Seeds

Pandora Striped Rose
New eggplant for 2018. Medium long eggplant on strong, thornless plants. Feedback has reports of varying color schems. Some report light purple with white stripes, while others are getting white fruit with purple stripes. All seem to report great production and great mild flavor.

Rosa Bianca
Tear drop shaped Italian fruit is white with soft lavender streaks outside and white, bitter-free flesh inside. Good for slicing, stuffing, or any eggplant use. Several suppliers spoke highly of it., 75 days.

Large tear drop shaped fruits become 8-9” long and about 4” wide. This is a pinkish-lavender colored eggplant compared to other light purple colored. White, mild, eggplant developed in Puerto Rico in the 1940’s. 70 days.

Rotonda Bianca Sfumata
New for was late and I was shopping (online) while hungry, I guess. Italian heirloom is also to be mild. This one appears to be larger than the Prosperosa, but similar in shape as it is somewhat oblong. Customer reviews counted this one to be a great producer. 120 days.
Source and picture:


Genovese Italiano Classico
We tried this one for the first time in 2010. “True pesto basil” most commonly used fresh, but also a good all-purpose basil. Imported from Italy. 68 days.

Lime Basil
Grows in a loose, mounding habit to 12” tall. Leaves are a slender, 1 1/2” long. Hmmm…wonder how it would taste in a Bloody Mary?

Purple Ruffles
Attractive lavender flowers could also land this one in a flower bed...maybe near a kitchen window?
Source and picture:

Sweet Basil
Plants grow 1-1½ feet tall. Indispensable for seasoning tomato sauce. Use fresh or dry in soups, stews, with vegetables, eggs, and meats.


Tomatillo Verde (green)
A widely known variety of tomatillo. Richly flavored deep green fruit. Seed company promises huge yields. I was never a fan of commercial canned tomatillo sauce. I should have known the “real thing” was something great! Please note, that for this variety, two or more plants are needed for proper pollination.

Tomatillo, PURPLE
This tomatillo is much sweeter than the green types and can be eaten right off the plant. Turns purple when ripe. Two or more plants are needed for proper pollination.