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Hot pepper

Capsicum annuum

Fiery hot peppers are easy plants to grow in great variety. There are many different types, each bearing fruits with varying degrees of heat. The plants take up little space, so plant several and decide which you like best. (They're excellent in containers -- and attractive!)

Ancho or poblano peppers are mildly hot and often used for stuffing. Jalapenos are several times hotter. Tabasco peppers are up to 50 times hotter, and habaneros are 100 times hotter.

While the variety of hot pepper is the biggest determinant of spiciness, weather and stress also play roles. Plants suffering from water or nutrient stress produce fewer but hotter peppers. Cool, cloudy weather makes peppers less hot.





From 1 to 8 feet


18-36 inches wide

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how to grow Hot pepper

more varieties for Hot pepper

'Ancho 211' pepper
'Ancho 211' pepper
Capsicum annuum 'Ancho 211' bears mildly hot heart-shape fruits that are good for stuffing, making chiles rellenos, or drying. 90 days
'Holy Mole' pepper
'Holy Mole' pepper
Capsicum annuum 'Holy Mole' is a mildly hot pasilla-type pepper that was developed especially for mole sauce, but it can be used in other hot-pepper dishes as well. Green fruits mature to chocolate brown. 85 days
'Pretty in Purple' pepper
'Pretty in Purple' pepper
Capsicum annuum 'Pretty in Purple' bears attractive purple fruits, stems, and leaves. It's a great ornamental plant as well as edible hot pepper. Fruits turn red at maturity. 85 days
'Tabasco' pepper
'Tabasco' pepper
Capsicum annuum 'Tabasco' is used to make the sauce with the same name. It is best adapted to the Southeast. 120 days
'Thai Hot' pepper
'Thai Hot' pepper
Capsicum annuum 'Thai Hot' features pencil-thin fruits that are borne above the foliage, making an attractive display as the fruits change from creamy yellow to orange and then to red at maturity. The extremely hot fruits are used in Thai cooking. 42 days

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