Green bell peppers are medium to large in size and have a rounded, blocky, square. The dark green skin is smooth, glossy, and firm, with a pale juicy green flesh, crisp, and succulent. Inside the thick flesh, there is a deep cavity filled with a white membrane and many small creamy circular seeds. Green bell peppers are crunchy with an aromatic, green, less sweet and have more bitter flavor than the other colored varieties.
United States
Mexico
South America
Central America
45-50°F (Cold Storage)
no
Orange bell peppers are medium to large in size and have a rounded yet square shape. The smooth skin is firm, glossy, and bright orange, and underneath the skin, the equally bright orange flesh is thick, juicy, crisp, and tender. There is also a central, deep cavity that contains very small, flat creamy seeds and a thin, spongy white to pale orange membrane. Orange bell peppers have an watery crunch and fruity sweet flavor.
United States, Mexico, South America, Central America
45-50°F (Cold Storage)
No
Red bell peppers are medium to large in size with a rounded, square shape like the orange pepper. The smooth skin is firm, glossy, and bright red, and underneath the skin, the pale red flesh is thick, juicy, crisp, and tender. There is also a central, deep cavity that contains very small, flat and creamy seeds and a thin, spongy white to pale red membrane. Red bell peppers have a watery crunch and a fruity sweet flavor.
United States
Mexico
South America
Central America
45-50°F (Cold Storage)
All Year
Yellow bell peppers are medium to large in size and are rounded, square shape. The smooth skin is firm, glossy, and pale green when young, transforming to bright yellow with age. Underneath the skin, the vibrant yellow flesh is thick, crisp, and succulent, with a deep cavity that contains very small, flat and creamy seeds and a thin, spongy membrane. Yellow bell peppers are crunchy and juicy with a mild, sweet flavor.
United States
Mexico
South America
Central America
45-50°F (Cold Storage)
No
The Cubanelle is considered a sweet pepper, although its heat can range from mild to very moderate. It is not a very hot pepper by most standards. The peppers are usually picked before they ripen, when they are light green or a yellow-green color, but when ripe, they turn bright red to orange-red. The skin should be glossy, and the pepper should be smooth and firm.
United States, Mexico
45-50°F (Cold Storage)
No
The Green Habanero Chile pepper has this lantern-shap. It is the immature pod of what will ripen to be orange, orange-red. These peppers are about one to two-and-one-half inches long and one to two inches in diameter. This chili is fiercely hot but has a distinctive flavor with tropical fruit tones.
Mexico
South America
Central America
45-50°F (Cold Storage)
no
Orange habanero chili peppers are small lantern-shaped pods, and have many indentations, folds, and creases narrowing to a point on the non-stem end. The skin is waxy, glossy, and smooth, ripening from green to bright orange when mature. Underneath the surface, the flesh is thin, crisp, and pale orange to yellow, encasing a central cavity filled with round and flat, cream-colored seeds. Orange habanero chili peppers have a sweet, fruity flavor with intense and powerful heat.
Mexico, South America, Central America
45-50°F (Cold Storage)
No
Red habanero chili peppers are small, lantern-shaped pods and have many indentations, folds, and creases on the surface tapering to a point on the non-stem end. The skin is waxy, glossy, and smooth, ripening from green to bright red when mature. Underneath the surface, the flesh is thin, crisp, and pale red, encasing a central cavity filled with round and flat, creamy seeds. Red habanero chili peppers have a sweet, fruity flavor with an intense and powerful heat.
Mexico
South America
Central America
45-50°F (Cold Storage)
No
Green Jalapeño chili peppers are curved to straight pods and have a conical shape narrowing to a rounded point on the non-stem end. The skin is smooth, taut, and glossy, ripening from dark green to red when mature. Underneath the surface, the thick flesh is crisp, green, and aqueous, encasing a central cavity filled with round and flat, cream-colored seeds. Green Jalapeño chili peppers have a bright, vegetal, and grassy flavor mixed with a moderate level of spice.
Mexico
45-50°F (Cold Storage)
no
Red poblano chili range from mild to hot heat levels. The thick flesh contains a cotton like membrane loaded with small white seeds. Consumed raw, Red poblano peppers are spicy, earthy, rich and slightly acidic but while cooking the pepper brings out more smoky and savory undertones. Red poblano chili when fully ripened and mature have tendencies to display much more heat and flavor than the more common Green poblano.
Mexico
45-50°F (Cold Storage)
No
Serrano chili peppers are skinny, curved pods with a glossy, smooth skin that ripens from dark green to red when mature. Underneath the thin skin, the flesh is crisp, thick, encasing a central cavity filled with membranes and small, round, and flat, cream-colored seeds. Fresh Red and Green Serrano chili peppers have an acidic, earthy, and semi-sweet flavor followed by a sharp, pungent heat.
Mexico
45-50°F (Cold Storage)
No
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