Variety	Description	Length	Width	Days to Maturity*
	Sweet Green Bells
	Better Belle II	High yields. Ripens from green to red. Thick-walled and tasty. Good for slicing, stuffing or baking.	4 1/2"	4 1/2"	75
	Echter's Wonderbell	Our best all-around pepper as well as our best selling bell. Superior in flavor, size and yield.  Green pepper that ripens to red.	4"	3 1/2"	70
	Sweet Colorful Bells
	Golden California Wonder	Oblong sweet golden bell. Great in salads.	3"	3 1/2"	70
	Orange Blaze	Great flavor. Earliest maturing orange bell. AAS winner. Disease resistant.	4"	2"	68
	Purple Beauty	Adds beautiful purple color and sweet, zesty flavor to salads.	4 1/2"	3 1/2"	75
	Red Knight	Dark green fruit mature to red early. Best red bell. Disease resistant.	4"	4"	70
	Other Sweet Peppers
	Biscayne	Improved (thicker and sweeter) cubanelle type that's wonderful for frying in olive oil. Yellow green fruit.	6"	2 1/2"	68
	Corno di Toro	Large heirloom Italian pepper named for it twisted shape like a bull's horn. Sweet and tangy taste. Use for frying, roasting and in sauces.	8"	2"	77
	Cubanelle	Heirloom sweet Italian frying pepper. Also called the Cuban pepper. Pick when yellow green. Provides just a touch of heat.	5"	1 1/2"	70
	Giant Marconi	2001 AAS winner. Italian grilling pepper with a sweet, smoky flavor. Try roasted as well.	7"	2"	72
	Gypsy	Good for eating fresh in salads. Yellow-green sweet chile. Like an Italian sweet pepper.	4"	3"	64
	Mad Hatter	Whimsical green and red peppers resemble hats. Fruits are sweet, crisp and crunchy with a citrusy and refreshing flavor. Vigorous plants.	2"	3 1/2"	65
	Numex Suave Orange	Has the citrus-like flavor of a habanero without the heat.	2"	2"	85
	Pimento Elite	Sweet, thick-walled fruit. Used in canning.  Heart shaped.	4 1/2"	3"	85
	Shishito	Japanese snacking pepper. Stir fry or pan fry with a touch of oil and soy sauce, or use in tempura. Thin walls.	4"	1 1/2"	65
	Spanish Spice	More spicy than hot. Gourmet cook favorite for grilling and frying. Thin walled fruit.	8"	2"	68
	Sweet Banana	Try fresh or pickled.	6"	2"	63
	Sweet Cherry Pick	Ripens to dark red. Good for salads.	1 1/4"	1 1/4"	68
	Warm Chile Peppers
	Anaheim	New Mexican chile type. Very productive. Good for freezing and drying. Use as an accent for salads and dips.	8"	2 1/2"	75
	Ancho Sanchez (Poblano)	Perfect to stuff for chile rellenos. Mildly hot, heart-shaped fruit. Can be dried for chili powder. Ripens from dark green to rustred..	4"	2 1/2"	75
	Big Jim (NuMex)	New Mexican Hatch chile type. A hint of heat, a ton of flavor. Good for roasting and frying. Good choice for rellenos. Freezes well.	7"	2"	75
	Fooled You	Looks like a jalapeño and tastes like one without the heat. A gringo favorite. Use in mild salsas.	3"	1"	75
	Greek Pepperoncini	Sweet and crunchy. Mildly hot. Use in salads and for pickling. High yielding plants.	3"	1"	65
	Holy Molé	2007 AAS Winner. First hybrid pasilla-type pepper that can be dried and ground to make molé sauce. Matures to chocolate brown. Mildly hot.  Good producer.	8"	1 1/2"	85
	Mariachi	2006 All America Selections Winner. Early and prolific with a mildly-hot flavor. Ripens from white to red. Cone shaped. Great for roasting on the grill	4"	2"	66
	MIrasol Mosco Pueblo	Meaty with a sweet flavor and medium heat. Thick walled. Authentic from Pueblo, Colorado.	5"	1"	75
	Padron	Spanish pepper. Harvest at 1 1/2" before they become hot. Serve sautéed in olive oil with a little sea salt and eat as tapas.	2"	1"	60
	Hot Chile Peppers
	Apache	Super hot bright red fruit. Compact and attractive plant that can be grown in containers and/or for decoration. High yields.	1 1/2"	1"	65
	Carolina Reaper	The world's hottest pepper (Guinness world record holder) Flavor is fruity and sweet in tiny amounts. Use gloves when handling the fruit and a mask and eye protection when processing.	2 1/2"	1 1/2"	85
	Cayenne Long Thin	Plants produce heavy yields of long hot peppers. Fruits turn from green to brilliant when ripe. Good for seasoning when dry.	5"	1"	80
	Habanero Red	Extremely hot (hotter than regular habanero). Red, wrinkled fruits. Use gloves when handling the fruit and a mask and eye protection when processing.	1 1/2"	1"	90
	Ghost (Bhut Jolokia)	One of the hottest peppers on the planet. Wrinkled fruits are used in ethnic cooking or where more spice is desired in foods. Use gloves when handling the fruit and a mask and eye protection when processing.	3"	1"	95
	Hungarian Yellow	Hot yellow waxy banana style pepper. Turns to orange then to red as it ripens.	5 1/2"	1 1/2"	70
	Jalapeño Gigante II	The largest jalapeño pepper. Perfect for stuffing. Grow in the garden or in a container. Harvest green or red.	5"	1 1/2"	80
	Jalapeño M	Dark green chile. Used for seasoning and nachos.	3"	1"	75
	Large Hot Red Cherry	Good for pickling and garnish	1 1/2"	1 1/2"	78
	Mirasol Giadone Pueblo	Very meaty with a sweet flavor and hot heat. From Pueblo Colorado. Red-colored thick flesh.	6"	1 1/2"	75
	Rattlesnake	Extra Hot New Mexico Hatch green chile. Very hot, yet very flavorful. Thick flesh.	6"	1 1/2"	80
	Serrano Chili	Good for salsa. Continuous fruiting. Slim chili with medium thick skin.	2 1/2"	1/2"	75
	Thai Super Chili	One of the hottest peppers. High yields. Compact attractive plants. Use fresh or preserved in oil or vinegar.	2 1/2"	1/2"	75

Improve your yields and pepper size. Use Happy Frog Tomato & Vegetable Food
at planting and through the season.

*Days to maturity is how long a plant takes to grow from seed to harvest. 
The fact we start the plants indoors, but Colorado is a cooler climate makes this number
fairly close to the days from when you set starter plants into your garden. 
Use this as a relative term anyway and remember
Denver normally has an 80 day growing season.

Availability of varieties may vary from day to day. Call for current availability.

Echter's Home