Autumn 0-100 65 days Large 12 oz. peppers with a sweet flavor and crisp texture on a compact plant. Baby Chocolate Gourmet miniature with all the flavor of full-sized quality bells and have the color of milk chocolate. Compact plants are amazingly productive. Stuffed, pickled, canned, salads or fresh eating 0-100 85 days Big Bertha Cajun California Wonder 7 inch long bell pepper weighs in at over 1 pound! Matures to Bright shiny red. 2-3 inch long. and savory pepper that looks like a small bell pepper. 4 inch tall thick walled and tender, moist and flavorful. The standard bell pepper used since 1928! Excellent for stuffing, roasting, salads or snacks, crisp 0-100 72 days Spicy, hint of sweet 100-1,000 60 days sweet 0-100 75 days Candy Apple Early-maturing, large 5" fruits are deep red and sugary sweet. Can be stuffed, roasted, baked, sautéed and used in salads sweet 0-100 71 days Cute Stuff Gold 2 inch green pepper changing to gold. These peppers are usually picked when they are green; although the flavor is enhanced as it matures and turns yellow, orange then red. Salsa, salads, stuffing and pickling 0-100 68 days Cute Stuff Red 2 inch green peppers changing to red. These peppers are usually picked when they are green; although the flavor is enhanced as it matures and turns red. Salsa, salads, stuffing and frying 0-100 68 days Lady This robust bell has a sweet flavor and crisp, crunchy texture. The 3-4 lobed fruit has thick, walls that are green and turn to bright red at maturity. Lilac Unique crisp, juicy 4 1/2" x 3 1/2" peppers that changes from ivory to lilac-lavender to red as it matures. Fresh eating, roasting, salsa, salads or stuffed Perfect for use in salads, sandwiches, savory snacks or cooked in a stir fry 0-100 71 days 0-100 72 days Pinot Noir Tweety 4 x 5" thick walled bell peppers mature from light green to shades of citrus, berry to purple. Crisp sweet flavor. Prolific 1-2" tasty golden yellow peppers. Fruits mature early. Great complement to Cherry Stuffer. Great for container gardening. Can be stuffed, pickled, dried and great for salads sweet 0-100 70 days Great stuffed, grilled or eaten fresh Mild 0-100 70 days Valencia Produces high yields of 4 1/2 " sweet orange bell peppers. Peppers turn from green to orange when mature. Excellent for salads, stuffing, or gourmet dishes. 0-500 80 days www.natorp.com 1 of 6
White Zinfandel Mild 0-500 70 days This large bell pepper is white, colored with a slight pink blush and has a sweet mild flavor. Fresh eating, roasting, salsa, or stuffed Aji Cristal A hot pepper with a spicy citrus flavor from Curico, Chile. 3-4" fruits ripen from light green to reddish-orange Use in salsa, pickling or for drying. Very Spicy 30,000-50,000 Anaheim Medium-hot 6-10 inch chili pepper with dark green flesh that matures to red. An old favorite that has been the choice of gardeners for generations! Use fresh, dried, stuffing, stews, and soups Mildly pungent 500-2500 85 days Basket Of Fire Beaver Dam Small, hot chilies which mature from deep purple through yellow and orange to a bright shade of scarlet red. Great stuffing pepper that ripen from green to red. This pepper will have more heat when seeded. Use fresh or dried Very Spicy 80,000 95 days Fresh eating, roasting, salsa, or stuffed Mild 500-1,000 80 days Blazing Banana 7-9 inch long hot peppers. These Use in sauces, salsas and stews HOT 1,000-5,000 75 days peppers deliver heat, heirloom flavor, big yields, and arriving early. Bulgarian Carrot Fruit has a pointy shape and brightorange skin. It is crunchier than other chilies, and has a spicy fruity flavor. Great for roasting, pickling, salsa and chutneys Spicy 2,000-5,000 75 days Cayenne Chenzo Cherry Bomb Fatalii Bushy plants produce 4 to 6 inch long fruit that turn red when ripe. Very hot and colorful when used as a dried pepper. Use fresh, dried and powdered and as dried flakes Very 30,000-50,000 2 inch jalapeno shaped medium-hot Fresh eating, for chili or drying Very Spicy 45,000 85 days fruits, which ripen from green, to jet black, to red. Medium-hot pepper with an oval to Pickling, in salsas, salads or roasted Spicy 2,500-5,000 68 days round shape. Matures from green to red. 3" long fruit is green changing to Fresh, salsa, salads, drying and SUPER HOT 250,000-80 days yellow as they mature. Intense fire pickling 300,000 flavor followed by a lemony or sometimes peachy citrus taste Fish 2-3" long fruits start out an unusual cream color striped with green, then ripen to orange with brown stripes, before turning all red. Great for cooking, especially cream sauces and seafood dishes Very Spicy with a fresh pepper flavor 30,000 80 days www.natorp.com 2 of 6
Georgia Flame 1,500 These thick, crunchy 2" x 7" fruits have a nice heat to them, but are not overpowering. The peppers are green and mature to red. This is a very productive plant all season long. Use in fresh in salsa, frozen, dehydrated or pickled Spicy with great flavor Habanero Orange This lantern shaped pepper starts green and matures to a bright orange hue. Use fresh or roasted, in sauces, chutneys and salsas SUPER HOT with a subtle apricot aroma 100,000-300,000 Holy Mole Dark green, 7-9 inch long fruit and if left on the plant they will mature from a dark green to a dark chocolate brown color. Use for cooking especially for mole' sauces Nutty, tangy 700 85 days Hungarian Wax Thick walled 6 inch fruits that are tapered and produced on upright plants. Fruit turns yellow to orangered at maturity. Adds heat and spice to your favorite cooked dishes Spicy 5,000-8,000 70 days Jalapeno Jamaican Scotch Bonnet 3-4 inch small green peppers that will slowly turn to red as the fruit matures. 11/2-2 inch green pepper matures to yellow, orange then red. The fruitier taste of this hot pepper is common in Caribbean and Mexican cooking where you have the added flavor and spice. Adds color and spice to salads and your favorite cooked dishes Most often used on jerk chicken, pork, shrimp, steak and dried Spicy 5,000-8,000 70 days Very Spicy 150,000-325,000 Jwala 4 inch green pepper matures red when ripe. Most popular grown and used pepper for spicy foods in India. They are good for drying also. Use mainly in cooking, salsas and for drying Very Spicy 20,000-30,000 Kung Pao Lemon Drop Fruits are 6-9" long, dark red in color and has a mildly hot flavor. Used in Thai and other Southeast Asian cuisine. 2-3 inch long fruit with few seeds that ripens to a clear yellow, sometimes with a purplish blush. Its hot citrus like flavor is great in seasonings. Used in stir fry, sautéed, cooking 8,000-10,000 Freezing, also a seasoning pepper Spicy, sweet, citrus - like 15,000-30,000 85 days 100 days Numex Big Jim The largest of New Mexican varieties, this pepper has pods up to 12 inches long that weigh as much as 4 oz. Great for making chiles rellenos, roasted and stuffed Mild 500-2,500 80 days Paprika Alma 1-2 inch fruits start out creamy white, and then turn to orange before finally turning shiny red. Fresh eating, paprika - type pepper for drying and grinding, Spicy 10,000 80 days www.natorp.com 3 of 6
Pepperoncini 100-500 65 days 2-3 inch long, these bright green, tapered wrinkled peppers. Harvest when they are light yellow. Used in salads, salsa and pickling Hint of bitterness Poblano One of the most popular peppers grown in Mexico. The thick-walled, mildly hot fruit have a rich, mellow flavor. Rooster Spur Peppers grow in upright clusters of 5-6 at the top of 18-24" stems. The green ones are used when you want mild heat, the red are hotter & used dried Roasted and peeled, canning or Spicy, tinge of 1,000-2,500 92 days freezing. Ripe red ones can be used heat and sweet in sauces and for powders Used in Japanese dishes, stir - fry, curries and soups Spicy 40,000-75,000 80 days Serrano 2 inch long, bullet-shaped fruits. Thin skin, medium-thin walls, and crisp, biting-hot flavor. Fresh salsas or pickled as a snack. Also freeze well- superb in flavoring guacamole and chili Spicy 10,000-25,000 47 days Tabasco Thai This is the hot pepper that has made Tabasco sauce famous! The light yellow-green peppers turn red when mature. The ornamental 8-12" plants are bedecked with up to 200 small, conical 1/2-1" fruits that ripen to bright red. Extremely hot! Use fresh, dried, ground into powders and in hot sauces Very Spicy 30,000 to 50,000 Use in salsa, dried or sauces Very Spicy 25,000-40,000 85 days 80 days Congo Black 3" fruit that mature to a dark chocolate brown color. Still one of the hottest peppers in the Caribbean. Used in chutneys, sauces and marinades and mixes especially well with fruit in salsas. 425,000-577,000 100 days Jalapeno Mucho Nacho These 4-inch peppers are much weightier than other Jalapenos, thick walls, a good crisp and juicy bite, and firm skin. Has the flavor of a Jalapeno Great for stuffing, pickling, fresh eating or in salsas Mildly 4,000-8,000 68 days Chili Upright growing 2 to 3" Thai dragon type peppers bear up to 300 fruits per plant. Starts out light green and matures to a vibrant fiery red. Excellent flavor used in many Thai, Szechwan cuisine and Asian dishes 75,000-1000,000 75 days Bhut Jolokia HOTTEST peppers! Painfully spicy!! 1 million 95 days Carolina Reaper WARNING!!!!!! One of the World's HOTTEST peppers! Guinness Book world record holder! Fresh eating or cooked HOT, fruity, sweet 2.2 million 70 days Chocolate Bhut Jolokia Komodo Dragon HOTTEST peppers! Painfully spicy!! This one is sweeter that the Bhut Jolokia HOTTEST peppers! Painfully spicy!!. 1 million 100 days 1.4 million 95 days www.natorp.com 4 of 6
Naga Viper 1.382 million 100 days HOTTEST peppers! 2010 Guinness Book of World Records champion, now surpassed by the Trinidad Scorpion Butch T. Trinidad Moruga Scorpion WARNING!!!!!! One of the World's HOTTEST peppers! Challenger to Guinness Book world record holder - Trinidad Scorpion Butch T. HOT, Spicy 2.009 million 100 days Trinidad Scorpion Butch T Big Daddy Hybrid Born To Be Mild Carmen WARNING!!!!!! One of the World's HOTTEST peppers! 1.463 million 100 days Huge 8-10 inch peppers are glossy Great tasting grilled, sautéed, stirfried,, Crisp 0-100 73 days golden yellow, thick walled and crispy. roasted, or stuffed 3-4" low heat small green peppers Fresh eating, cooked, pickled, Mild 0-100 60 days that will slowly turn to red as the fruit dried and great in salsa. matures Italian type pepper with wide Fresh eating or cooked sweet 0-100 75 days shoulders and a tapering body. They turn from green to deep red, increasing their vitamin content as they redden. Cherry Stuffer Cherry Stuffer produces bushels of 2" delectable that are milder and sweeter than the Cherry Bomb Costa Rican Cubanelle Fushimi pepper. 6" long slender pepper with a wide top. When the skin turns deep ruby red to experience its unique fruity sweetness. 4-6 inch Oblong tapered green peppers changing to red. Thin-walled and glossy bright green. The fruits are slender, tapered and grow to 6 inches long. Great for snacking, stuffing or grilling Salsa, Salads, frying, drying and pickling Grilled, good for tempura, salads, pickling and sautéing Mild 500-1,000 73 days sweet 0-100 70 days 1,000 80 days 0-100 65 days Himo Togarashi The 4-6" long peppers hang down on the plant and look like strings. For mild peppers, harvest when young, about 4" long. Excellent for ohitashi, tempura, yakitori, and hot sautéed with sea salt. Mild 500-1,000 80 days Jimmy Nardello Italian Loads of 10" inch long thin skinned frying peppers that dries easily and has rich flavor. Pimento Sheepnose These super sweet 3-4 " diameter tomato shaped peppers start out green maturing to red. Once harvested they have a long shelf life. Also popular for canning Fresh eating, salads, grilled, frying, pickling and dried 0-100 80 days Used in salads, salsa and pickling 0-100 75 days www.natorp.com 5 of 6
Shishito, mild 0-100 60 days An early Japanese sweet pepper with thin walls and bright green color. The pods are 3 4 long. Great for containers Fresh eating, tempura, sautéed and cooking Banana This 6-7 inch mild yellow pepper with an old fashioned taste matures to orange and then to a brilliant red. Fresh eating, cooking and a favorite for pickling, mild 0-100 72 days Thing Thunderbolt This prolific plant produces 6-7 inch green peppers that mature to yellow, orange and red. Great Cayenne taste without the heat! Huge 13x 4" long Marconi sweet peppers with exceptional flavor and texture. They start out green and mature to red. Fresh eating, cooking. Pickling, mild and slightly smoky 0-100 68 days Great fresh, fried or stuffed. Mild 200-400 80 days www.natorp.com 6 of 6