Characteristics and description of the best varieties of hot peppers

In the wild, this pepper species grows in South and Central America. It's called by many names: hot, spicy, chili, and bitter, but the essence remains the same: we're talking about the same plant.

The membranes of its pods and seeds contain the alkaloid capsaicin, which gives them their spiciness. These peppers are used in cooking and are also an ingredient in various folk medicine recipes.

Description and characteristics of hot pepper

The plant is a small bush, varying in height from 25 to 50-60 cm. The bushes are usually well-branched and have good foliage. The leaf blades are elongated and bright green. The fruit size and shape, as well as their pungency and color range, offer a wide variety!

Hot peppers can have long, narrow, or wide pods, shaped like lanterns, cones, cubes, or berries. Typically, at technical maturity, the fruits are various shades of green, but upon reaching biological maturity, the peppers are:

•         red;
•         yellow;
•         orange;
•         purple;
•         creamy.

The fruits are distinguished by their aroma and spiciness, measured on the Scoville scale. There are a huge number of varieties and cultivars, including pimento, chipotle, jalapeño, serrano, habanero, Jamaican, and many others.

Properties

Hot peppers are harvested not only when ripe (when they reach the characteristic color of the variety and species), but also while still green. The fruits contain record amounts of vitamins A and C, as well as carotene, various essential oils, and acids. Capsaicin strengthens the immune system, improves gastrointestinal function, and has a very powerful anti-cancer effect. Peppers are beneficial for men's health, help with nervous disorders, and the endorphins they contain also have a positive effect on mood.

It's hard to imagine many culinary dishes, including marinades and pickles, without hot peppers. This pepper is most often used in South American cuisine, where it's an essential ingredient in seasonings, garnishes, and various sauces. The legendary Tabasco sauce and curry seasoning both contain hot peppers.

This vegetable is recommended for weight loss, but only if you have no heart, stomach, or kidney problems. In any case, remember moderation and avoid consuming peppers in large quantities.

This crop has always been grown in the south of the country (even during the Soviet era), but in the more northern regions, such opportunities were unavailable due to the climate. However, many planted low-growing hot peppers in pots at home, later using them as a seasoning. Today, a huge number of different varieties of this vegetable have been developed, allowing gardeners to grow peppers in a wide variety of areas.

There's a wide selection of varieties to choose from, and our review features the most popular and proven hot peppers.

Varieties of hot pepper

Like many other members of the vast nightshade family, this crop has varieties with varying ripening times. When choosing a pepper, consider the variety's growing season, heat level, and plant height.

Bouquet of the East

The fruit of this productive hybrid truly possesses an unusual flavor, combining savory and sweet notes. This mid-season variety ripens approximately 115 days before the first green pods are harvested.

In a greenhouse, the bush can reach up to 1 meter in height. The fruits are narrow cones, bright red when fully ripe. The pods average 100-130 grams. The Bouquet of the East hybrid is distinguished by its high yield (up to 5 kg per square meter) and long fruiting period.

Vizier

The hot pepper variety "Vizir" will surprise you with its unusual turban-shaped fruits. It's a late-ripening variety (bearing after 150 days), and the fruits are harvested as early as late August, so take this into account when planting.

The bush grows up to a meter tall, with a compact plant. The Vizier fruit is particularly striking, resembling a Muslim turban in shape. At maturity, the turbans are light green, turning scarlet when ripe. They weigh approximately 23-30 grams.

The flavor is medium-hot, and the pepper flesh is very juicy and aromatic. The fruits are widely used for canning, pickling, and making paprika. Up to 3 kg of fruit can be harvested per square meter. This variety is distinguished by its high commercial quality and disease resistance.

Gorgon

This pepper variety will not only delight you with an excellent pepper harvest, but can also become a real decoration when grown at home.

The plant is not particularly tall, up to 60 cm, and is very compact. The fruits are elongated cones, weighing up to 20-25 grams. The peppers have a very hot flavor.

This variety ripens early, with the first pods ready to harvest in just 95-105 days. Gorgona produces high yields, and the variety also boasts a long fruiting period. The plant also boasts excellent ornamental qualities, and the Gorgona variety thrives in plastic greenhouses, on balconies, and in the open ground.

For the mother-in-law

This wonderful hot pepper variety, with the colorful name "For the Mother-in-Law," requires minimal care. It grows small, reaching only 50-60 cm, so it doesn't require staking or shaping.

The variety's distinguishing features include undemanding cultivation and excellent yield. The fruits are elongated, cone-shaped, up to 10-13 cm long. The pods average 55-60 grams. The flesh is juicy, and the flavor is pungent with piquant notes. This variety has a very strong aroma. It is used in cooking, canning, and various preserves.

In terms of ripening time – early, up to 110-115 days.

Jellyfish

The interesting Medusa variety, whose fruits grow upward, will surprise you with both the vibrant color of its pods and its high yield. The bush is very compact, reaching a height of 20-25 cm, making it ideal for growing in pots.

Variety characteristics: Demanding in terms of light and nutrition. The fruits are narrow, cone-shaped pods, creamy, yellowish, and orange in color when ripened, and bright scarlet when ripened.

The fruit's flavor is very pungent and bitter. Medusa is an early-ripening pepper; the first fruits can be harvested after just 100 days.

White lightning

The early-ripening hot pepper variety "White Lightning" can be grown in shelters or open beds. The bush grows up to 1.2 meters tall, with a semi-spreading, leafy habit.

The fruits are an attractive creamy color (at biological maturity); the pods turn white when ripe. The pods weigh approximately 100-110 grams, and the walls are juicy and up to 5 mm thick.

The fruit of this variety has a unique flavor—sweet, with a hint of spicy, pungent notes. A distinctive feature of this variety is its high sugar content.

Ripening time is 105 days, with up to 18-20 fruits forming on a single White Lightning bush. The pods are suitable for various salads and seasonings, and they dry and freeze well.

Red lightning

The early hybrid "Lightning Red" produces its first fruits just 95 days after germination. The plant is vigorous and vigorous, reaching a height of 115-120 cm. The peppers are narrow, conical pods with a fleshy inner septum. This is what gives the pepper its spiciness.

Lightning pods weigh approximately 100-130 grams. They are bright red when ripe and orange when ripe.

This hybrid boasts excellent yields, is rarely affected by diseases, and is resilient to adverse conditions. The Red Lightning hybrid does not reduce yields when grown in open beds and is easy to grow.

Black lightning

A "brother" of the previous hybrid, but in a different color scheme, is the Black Lightning F1 hybrid. This medium-hot pepper ripens mid-early (110-112 days), is productive, and easy to grow.

The plant is vigorous, reaching a height of 70-80 cm. The fruits are long, narrow pods with a spicy, pungent flavor. Each fruit weighs about 120 grams, and the pods are smooth, glossy, and black.

The hybrid's value lies in its excellent yield and resistance to adverse weather conditions. With proper care, it will bear fruit until autumn. The fruits are excellent for various marinades, preserves, and seasonings.

Super Chili

Super Chili is an early hot pepper hybrid that begins to bear fruit in 70-80 days. The bushes are very compact, reaching about half a meter in height. The fruits are pointed cones that grow upward. The skin of the unripe peppers is light green, then turns orange and then bright red as they ripen.

The pods grow to a weight of 20-25 grams. The flavor is pungent, with a pleasant, spicy pepperiness. This hybrid is ideal for growing indoors, such as on a loggia or balcony.

Fire Maiden

The variety's name speaks for itself: the pods of this "fiery" pepper are very hot and pungent. The bush is very spreading, growing to 120-140 cm, but requires no pruning. The drooping fruits are cone-shaped and small, weighing up to 3-3.5 grams. Unripe peppers are green; at maturity, they turn a rich red.

This variety is listed in the State Register of the Russian Federation and is recommended for cultivation in a wide variety of regions. It is used in cooking, as a spice, and to make hot powder.

Double abundance

The unpretentious hot pepper variety Double Abundance is distinguished by its high yield and resistance to temperature fluctuations.

The plant typically reaches a height of about 70-80 cm, with a vigorous, upright habit. The fruits are trunk-shaped pods weighing up to 70-80 grams. Greenhouse cultivation is recommended, as the bush produces up to five tiers of fruit. A single plant can produce 30-40 pods. The fruits are fleshy, thick-walled, and have a pungent flavor.

It's used for spices, preserves, and fresh. Dried, it retains all its properties for years to come. It's an early variety (up to 110 days) in terms of growing season.

A fiery bouquet

This pepper variety is included in the State Register of the Russian Federation. Higher yields are obtained when grown in greenhouses.

The bush is small, up to 45 cm tall, upright, and leafy. Pods weighing up to 2-3 grams cover the bush during the fruiting season.

The fruit is cone-shaped, with beautiful, glossy pods. Ripe fruits are dark red. This pepper has a very pungent flavor and is used in preserves, seasonings, and cooking.

Chinese fire

The fruitful hybrid Chinese Fire produces numerous hot peppers on a single plant. The plants themselves are small, about half a meter tall, but spreading. The fruits are long, curved pods that turn dark red when fully ripe.

The pods weigh up to 70-75 grams and have a spicy, pungent flavor. The first pods (still green, but now grown to the desired size) can be harvested after 110-115 days. The fruits are used both fresh and dried. They are suitable for making a wide variety of seasonings and are excellent for canning.

Trinidad Small Cherry

The fruits of this pepper variety are completely different from the usual long pods, as their shape resembles large berries. The variety ripens in 80-90 days, producing numerous fruits on each plant.

The plant is vigorous and robust, reaching a height of 80-90 cm. The peppers are small, no more than 3 cm in diameter, and come in orange and red colors. The variety's distinctive feature is its fiery fruit with a distinct cherry aroma. The Trinidad Small Cherry pepper is very decorative, with a bright, elegant appearance.

Indian elephant

This mid-season variety (ripening in 115 days) features compact bushes and excellent yields. The plant reaches a height of 70 cm and is well-foliated. This pepper tolerates drought well, but requires very high light levels.

The fruits are long, narrow pods, green at technical maturity and bright red at biological maturity. The Indian Elephant also earns only favorable reviews for its yield, with up to 3.5 kg harvested per square meter.

The fruit has a semi-sharp flavor, and its walls are up to 2-2.5 mm thick. The pods, weighing approximately 20-25 grams, are used for pickles and also eaten fresh.

Miracle of the Moscow Region

The tall variety "Miracle of Moscow Region" is distinguished by its interesting fruits, which form singly on the branches. The plant grows up to 100-120 cm tall and has few leaves.

The fruits are drooping, cone-shaped pods, glossy and attractive. Before full ripening, they are yellowish in color; at biological maturity, when the peppers are fully ripe, they turn red. The mildly spicy pods weigh about 40-50 grams. The fruits have a pleasant spicy aroma.

The variety's distinguishing features include high fruit set and high yield. The Chudo Podmoskovya variety has proven itself in high-risk farming regions. The fruits are suitable for canning, salads, and various seasonings.

Jalapeño

The hot jalapeño pepper is familiar to many gardeners, but it came to our latitudes from hot Mexico. It's hard to imagine many Mexican dishes without its pods.

The plant is medium-tall and heavily foliated. The peppers are pods up to 7-10 cm long and have a hot, spicy taste.

Surprisingly, this variety is harvested at technical maturity, meaning while the fruit is green. Red peppers are considered lower quality, and in Mexico itself, it's the green pods that are exported. The fruit is characterized by its juicy, thick walls.

Habanero Tobago Seasoning

A very productive variety of hot pepper, distinguished by its intensely pungent fruits. The plant produces up to 1,000 small pods of various shades, each weighing no more than 15 grams.

The Habanero Tobago Seasoning fruit has a pleasant, juicy aroma with a piquant note. The fruit's skin, reminiscent of compressed material, is intriguing. The pods can be red, brown, green, yellow, or creamy white.

The homeland of this variety is the islands in the Caribbean Sea.

Anniversary

This unpretentious hot pepper variety from VNIISSOK breeders produces pods with a sweet and spicy taste.

The plant is quite vigorous, reaching a height of 1.2-1.3 meters, so support and staking are essential. For high yields, training the bush into two stems is recommended.

The fruits are elongated cone-shaped pods, weighing about 25-30 grams.

At biological maturity, the fruits are bright red, but they can be picked earlier, while still green. Peppers ripen in approximately 95-100 days.

Adjika

A mid-early variety, suitable for growing in beds, but increasingly produces better results under cover. The plant is tall, but stocky and dense, so it doesn't need staking. The peppers are deep red and cone-shaped, with elongated pods weighing 80-90 grams. The texture of the flesh is similar to that of sweet peppers. The flavor is spicy.

This variety is widely used as a spice and seasoning for soups and main courses. Adjika pepper is suitable for canning and marinades.

Yellow-fruited varieties

Gardeners also grow varieties with yellow fruit, which many find quite unusual. After all, hot peppers are more closely associated with the color red.

Hungarian yellow

The small bush of the Hungarian Yellow variety produces numerous drooping pods weighing up to 25 grams. This early-ripening variety ripens, taking about 90 days to harvest the first fruits.

The plant is compact, averaging 40-50 cm in height. The fruits are cone-shaped and bright yellow when ripe; fully ripened pods acquire a reddish hue. The flavor is pungent, slightly sweet, and aromatic.

Used for canning, marinating, and preparing various dishes. A distinctive feature of the Hungarian Yellow variety is its tolerance to mild cold spells.

Jamaican yellow

This early-ripening and high-yielding hot pepper variety produces very interesting fruits that resemble small bells. They are yellow in color and have glossy skin. The thick-walled fruits weigh up to 25 grams.

The variety's native land is Jamaica, where it's used to make the famous jerk seasoning. Its flavor and aroma are those of a classic hot pepper.

The plant reaches a height of 70 cm and grows well in pots and containers. The first fruits can be harvested in 80-90 days.

Despite its southern origin, this variety grows successfully in greenhouses in many regions of the Russian Federation.

Variety for pickling

Various varieties of hot peppers are used for pickling, but traditionally, the Tsitsak variety is considered the best. This is a national dish in Armenian cuisine, and the variety is named after it.

Tsitsak

It's a traditionally bred pepper, very common and beloved in Armenia and Georgia. Today, it's grown in many regions of Russia, and its fleshy, sweet-and-spicy fruits are preserved in autumn.

The plant has a strong stem and medium foliage. Its height typically reaches 60-70 cm. The Tsitsak variety is productive and undemanding in terms of light, but still produces best in sunny locations. The fruits are pointed pods, approximately 20-22 cm long, with a delicate light green skin at commercial maturity and red at biological maturity.

The pods have fleshy pulp and a medium-spicy taste with a subtle sweet note.

Application: pickles, marinades, this pepper is also tasty when pickled.

Small peppers

Low-growing hot peppers are popular and can also be used for decorating a room (for example, in the kitchen).

Indian summer

The "Babye Leto" variety is beautiful and unusual, reaching a height of only 20 cm. The plant is spreading, with numerous leaves. The fruits are spherical, turning bright red when ripe. The flavor is pungent, with a strong peppery aroma.

The plant looks very impressive during ripening, as the bush simultaneously produces fruits of various colors—cream, orange, and red (the shade depends on the pepper's ripeness). The "Babie Leto" pepper is one of the best varieties for growing indoors year-round. It is characterized by an extended fruiting season and excellent yield.

Coral

The Coral variety, which grows to 30-40 cm in height, is also considered a "tiny" pepper. Despite its diminutive size, the plant produces numerous spherical fruits.

The fruits weigh up to 20 grams and are approximately 2-3 cm in diameter. When unripe, the peppers are dark green, turning red when fully ripe. The flavor is spicy and pungent. The bush is very decorative and grows well in garden beds, sheltered areas, and indoors as a potted plant. It is suitable for seasoning, marinades, and canning.

Bittersweet pepper

Another variety of peppers is the one with fruits that combine both spiciness and sweetness. These peppers are used both as seasonings and in dried, ground form.

Chilean heat

It only takes a hundred days to harvest the tangy-sweet fruits of the Chilean Heat variety. It grows well in greenhouses and garden beds, and with proper care, it will reward you with an excellent harvest.

Its fruits are a classic cone-shaped, bright red, with glossy skin. The pods are about 20 cm long. The fruit has a distinctly spicy flavor with sweet notes.

Elephant trunk

Maykop breeders have developed the sweet-hot pepper variety "Elephant Trunk." This pepper is mid-season, taking up to 140 days to ripen before the first fruits are harvested. The pods on the bush are drooping, long, and slightly curved. They weigh only 15-20 grams.

They have a very pleasant, spicy flavor. Their color is creamy-greenish, turning bright scarlet when fully ripe. This variety is very productive and weather-resistant.

Crown

This pepper variety gets its name from the unusual crown-shaped fruit. Its color is crimson red, turning dark green when ripe. The fruits are small and round. A bush typically produces 30-45 fruits.

The taste is mildly spicy, with a very pleasant fruity aroma. The bushes grow up to 1-1.2 meters and can be grown indoors (in pots or containers).

A special feature of the Korona variety is that its fruits have the highest degree of pungency when unripe; upon reaching biological maturity, the pulp and walls acquire a pronounced sweet taste, and the bitterness disappears.

Purple variety

Among the most unusual varieties are peppers with black or purple fruits.

Purple Bullet

This variety grows to a height of approximately 60 cm. Its compact habit makes it ideal for growing indoors in pots. The leaves are small, green, and lilac-tinted.

The fruits are elongated, bullet-shaped peppers that grow upward in small clusters on the bush. The skin is thick and glossy. When ripe, the "bullets" are purple, turning red when fully ripe.

The fruits are small, weighing approximately 4-5 grams. The flesh is very spicy. The bush of this variety has an unusually attractive appearance and can be used as an ornamental plant.

Reviews

Victoria, Omsk

Every year I grow jalapeño peppers without fail. The plants aren't particularly large and don't take up much space. I think the yield is quite good for my zone. I pinch the plants back, otherwise the fruit doesn't ripen. If the fruit is overripe, cracks may appear in the skin. The flavor is tangy, slightly sweet, and very aromatic.

Lily, Ufa

My plot is small, and I couldn't find room for hot peppers (they can't be planted next to sweet ones). So I grow them indoors, always choosing the Adjika variety. It's very productive; by July 8th, I had 20 pods. I dried them to grind into powder for seasoning. I've provided my whole family with hot peppers. They're excellent with all kinds of meat dishes this winter. They're moderately spicy, pleasantly aromatic, and flavorful.