The best varieties of hot peppers

Native to India and the Americas, hot peppers are now cultivated in a wide variety of countries. They have many names: hot, spicy, chili, bitter, and there are just as many types of pepper, varying both in appearance and in their heat.

Description and characteristics of hot pepper

This crop isn't often seen in Russian gardens, although many have recently become interested in growing hot peppers. This is because traditional Russian cuisine isn't known for its spiciness, and paprika can be purchased at the supermarket for seasoning. However, these days, gardeners prefer to grow their own peppers, especially since the variety of varieties makes it easy to find the right peppers for seasoning, drying, and pickling.

This heat-loving plant grows as a branched bush, reaching heights ranging from 30-40 to 100 cm. The leaves are ovate, slightly pointed at the top. Leaf color varies depending on the pepper species and cultivar and can be light or dark green, olive, or with a purple tint. Flowers are found in the forks of the branches—single or clustered, with corollas of white, grayish, or greenish color.

The plant's fruits are hollow berries of varying shapes, colors, and sizes. They can be pod-shaped—long or short, thick-walled or with a thin pericarp, narrow or wide. Peppers also come in a wide variety of colors, and although the classic pod is red (at biological maturity), they can be:

•         yellow;
•         orange;
•         purple;
•         brown.

The skin of the fruit is either smooth or slightly wrinkled, and as for the degree of spiciness, there are even more variations.

The American scientist William Scoville classified peppers by the amount of this alkaloid they contain. He created a scale that categorizes all known hot peppers according to their "thermonuclear intensity," or degree of spiciness. There are hot, medium, mild, and sweet-hot varieties, and when choosing peppers for cultivation, it's important to pay attention to this characteristic. Variety descriptions always specify the degree of spiciness, although these are standard values. The reason is that the amount of capsaicin in the fruit can vary depending on local climate, care, and nutrition. Experts note that the same pepper variety will have different levels of spiciness when grown in cool climates and in hot, humid climates.

There are countless types of peppers, and even more varieties, with new ones constantly appearing. Long, narrow paprika, flattened habaneros, crumbly chili peppers, and a vast array of other pepper varieties that anyone can grow. Incidentally, there are varieties of hot peppers that, thanks to their compact habit, thrive indoors. So, you can have both a houseplant and a seasoning at the same time.

Properties

Hot peppers are used in cooking, medicine, and cosmetology due to their properties. In addition to the alkaloid capsaicin, their fruits contain a wide range of vitamins, essential oils, minerals, and enzymes.

Thanks to its high vitamin C content, pepper is considered a powerful antioxidant that slows the aging process. Capsaicin, lycopene, and vitamin P prevent the development of atherosclerosis, various tumors, and thrombosis.

Pepper consumption (in moderation, of course) is essential for improving the functioning of all internal organs and normalizing metabolism. Pepper helps improve vision, the condition of the skin, nails, and hair, and can, if necessary, increase hemoglobin levels.

Hot pepper is a spice that has a very beneficial effect on the pancreas and the entire gastrointestinal tract. The spice increases appetite, and it's also used in various weight-loss diets. It's widely used in various folk recipes and is also an ingredient in medicines.

But keep in mind that the heat level of peppers can vary, so always exercise caution and caution when trying these peppers. Some varieties have slightly sweet fruit walls, with all the heat "hidden" in the seeds and membranes, while others are completely hot. When adding peppers as a seasoning, always be aware of the variety and the heat level, otherwise you could burn your mucous membranes. And never wash down a "burn" in your mouth (if you've tried a very hot pepper) with water; it won't help. It's better to drink milk, drinkable yogurt, or eat a piece of bread.

Varieties of hot pepper

The selection of peppers is simply incredible, and gardeners are adventurous, eager to grow everything at once. But it's important to know a few characteristics of the crop and consider them when choosing seeds:

•      Be sure to check the variety based on its spiciness. Consider how and where you'll use the peppers: for cooking, medicinal purposes (such as making a tincture), or simply for their decorative value.
•      A variety's yield is an important indicator. Often, a couple of hot pepper plants are enough to provide a seasoning for your family and all your relatives.
•      Consider the ripening time of the fruit for a particular variety. Early varieties are best suited for growing in our Russian climate (not including the southern regions).
•      Don't forget about pepper plant height. Compact varieties are suitable for open ground and indoor potted cultivation, while taller peppers can be planted in a greenhouse.

•      If you plan to dry the pods, choose thin-walled varieties. Thick-walled peppers are suitable for pickling and marinating.

This review presents varieties of hot peppers that are successfully grown by our domestic gardeners.

Miracle of the Moscow Region

This early-ripening variety is best grown under cover, although it also grows well in raised beds. The bush is vigorous, but it produces few leaves. The peppers are long, drooping pods, about 22-25 cm long. They weigh approximately 30-50 grams. The thin walls make the fruit ideal for drying.

The taste of the fruit is pleasantly spicy, not particularly pungent, but the variety has a very strong, bright aroma.

Gardeners appreciate the Miracle of the Moscow Region for its low maintenance, early ripening, and high yield. A single plant can produce up to 18-20 peppers at a time. They are suitable for salads, drying, and whole canning. A single square meter of planting can yield up to 4 kg of peppers, which is a very good yield.

Jalapeño

A tall, one-meter-tall bush of this pepper variety can produce up to 25-30 fruits. This hot pepper is native to Mexico, but is now cultivated on other continents.

Domestic hot pepper lovers appreciate this variety for its high yield and the intense heat of its fruits. It's worth noting that green jalapeños are hotter than ripe red ones. Mexicans use green jalapeños to make their legendary chipotle seasoning.

The fruits of this variety are plump, elongated pods, up to 8-9 cm long. In Russia, this variety is typically grown in greenhouses and hotbeds. It requires sufficient warmth and moisture, as insufficient watering causes the plant to shed its flowers and fruit.

Habanero

This pepper variety is considered one of the hottest, yet its fruits possess a sweet, citrusy, and fruity aroma. The Habanero is unusual not only in its taste but also in its appearance. Its fruits—small, dented, heart-shaped peppers—are red, creamy white, orange, yellow, or dark purple. Each heart-shaped pepper weighs about 20 grams.

Peppers vary in heat levels. For example, white Habanero peppers have a slightly sweet flavor without any bitterness, while Red Habanero peppers from California or the Caribbean are incredibly hot.

This variety is characterized by excellent productivity, with a large number of fruits being produced per bush. Habanero is suitable for growing in pots, but it requires ample, regular watering.

Astrakhan 147

One of the most famous varieties in Russia is the Astrakhan 147 hot pepper. It grows well in open ground and produces good yields in various regions of the country.

The bushes are very compact and low-growing, reaching a height of no more than half a meter. The plant bears numerous fruits, all drooping cones weighing up to 8-10 grams. The pods are long, up to 9 cm, with thin walls, glossy, and smooth. This variety is mid-season, taking approximately 120-122 days to ripen (technical maturity). The pods are initially a rich green, later turning bright red.

The yield figures are good; you can collect up to 3 kg from one square meter.

The fruits of this variety are used for drying, as a seasoning, for preserving and marinades.

Double abundance

The name of this hot pepper variety speaks for itself: it is truly very productive. It can be grown in raised beds, but produces the best results in a greenhouse, where it bears fruit in several tiers.

The planting pattern should be maintained, with no more than three plants per square meter. Each plant produces up to 35-45 long, trunk-shaped peppers. The peppers average 21-22 cm in length and weigh approximately 70-80 grams. The thick walls of the peppers make this variety less suitable for drying, but it is excellent in salads and for canning.

At the same time, if properly dried, peppers store well for several years without losing their appearance or flavor. The variety's distinguishing features include early ripening and long-lasting fruiting, resistance to many diseases, and drought tolerance.

A fiery bouquet

If you sow this hot pepper variety for seedlings in mid-February, you'll be able to harvest green hot pepper pods in about 110 days. The Hot Bouquet variety will delight you with its high yield and low maintenance.

Suitable for growing in greenhouses, hotbeds, and open beds, it is successfully cultivated by gardeners across Russia. This variety is productive and disease-resistant. The bushes grow to approximately 70 cm, producing drooping pods weighing up to 3-4 grams. The conical pods have thin walls, making them ideal for drying and making powder. The peppers have a semi-hot flavor with piquant notes.

The variety is used fresh, for drying, and also for any marinades.

Chinese fire

This pepper variety's spreading bush produces up to 30 long, bright red pods. The Chinese Fire hybrid boasts high heat, abundant fruit production, and resistance to a number of diseases.

The bushes grow up to 60 cm tall and produce the best yields under plastic covers. The fruits are pods up to 23 cm long, weighing 50-70 grams.

This hybrid is included in the State Register of the Russian Federation and is recommended for cultivation in all regions of the country. It is mid-season in terms of ripening time and requires thorough care, yet boasts very stable yields.

The fruits are used for drying, canning, and are very tasty in marinades.

Trinidad Small Cherry

An interesting pepper variety is the Trinidad Small Cherry, whose fruits have a spicy, tangy flavor with a cherry aroma. This is a very early pepper, ready to harvest within 70-90 days of germination. However, the fruits must be fully ripened for consumption, as the peppers only develop their true flavor and aroma at biological maturity.

Trinidad Small Cherries are round, cherries resembling red cherries (green when unripe). The fruits are small in weight, and the peppers reach approximately 2-3 mm in diameter.

The variety is used for preparing seasonings and can also be grown as an ornamental plant for interior decoration.

Indian elephant

The Indian Elephant variety's name evokes exotic Indian cuisine. However, there are plenty of spicy food lovers in Russia, so we recommend trying growing this semi-hot pepper.

The bushes reach a height of approximately 60-70 cm, and the plants are compact. The fruits are initially green, then, as they ripen, turn a bright red. The surface is smooth, with a strong gloss. The pods are elongated, weighing approximately 23-25 ​​grams.

The yield is good, and this variety is mid-season in terms of ripening time (up to 130 days). With proper farming practices, up to 3 kg of peppers can be harvested from one square meter.

The fruits are used fresh (added to various dishes during cooking as a seasoning), and are also suitable for canning.

Cayenne red

This variety belongs to the group of hot cayenne peppers, which are distinguished by their high heat and elongated fruits. The bushes are tall and covered with numerous pods during the fruiting season.

The fruit ripens unevenly, so a single plant can produce green, slightly reddish, or dark red (ripe) peppers. The conical pods are up to 12-13 cm long, small in diameter, and thin-walled. The skin is smooth and shiny.

The variety is suitable for preparing seasonings, marinades, and is used for canning.

Choosing the right varieties is a personal decision, as many factors must be taken into account. However, the wide variety of peppers allows you to choose from everything from spicy to fiery.

Rules for growing hot peppers

There are no particular difficulties in growing this crop. However, there are some rules that are recommended to be followed to ensure a good harvest.

1.      It's important to determine the correct timing for sowing hot pepper seeds for seedlings. They are typically sown from mid-February to the end of March, but the specific characteristics of the variety and the local climate (the climate of the area where the peppers will be grown) must be taken into account.
2.      Peppers don't transplant well, so it's best to skip the transplanting and sow them directly into individual containers. Plastic, paper, or peat pots are all suitable.
3.      Pepper seeds are germinated at a temperature of 25ºC to 28ºC, but once sprouts appear, the temperature should be reduced to 18ºC (for about five days). This is done to prevent the hot pepper seedlings from becoming leggy.
4.      The soil must be nutritious and permeable.
5.      Hot peppers, like their cousins, the bell pepper, thrive on warmth and moisture. Therefore, while growing seedlings on a windowsill, ensure they receive full sun and are protected from drafts.
6.      Ten days before you plan to transplant your hot peppers to a greenhouse or garden bed, begin exposing them to fresh air. Initially, do this for 15-20 minutes, then increase the time. This hardening-off will only benefit the plants, as they will establish themselves more quickly and be less susceptible to disease.
7.      The first flower bud should be removed. This stimulates the formation of subsequent ovaries.
8.      It is necessary to follow planting patterns, and sweet peppers should be grown far from hot varieties.
9.      Water peppers regularly, preventing the soil from drying out. You can also use a technique called "scaring" the peppers. To do this, take a short break from watering to stress the plant. This will encourage the peppers to accumulate more capsaicin (which can lead to hotter peppers).
10.  The peppers can be harvested once they reach technical maturity. At this point, they are still green, but have already developed in weight and length, achieving the desired shape. They can be harvested to stimulate subsequent flowering and the formation of new ovaries. The peppers ripen well indoors, and the plant continues to produce fruit.
11.  Thick-walled peppers are typically used as seasonings and salad additives. Peppers with thin pericarps are ideal for drying (they can then be ground into powder), marinades, and canning. Housewives often use long, hot peppers as an addition to cucumber and tomato platters, where they add a touch of spiciness and piquancy to the vegetables.

With proper care, the crop will surely reward you with a bountiful harvest, and who knows, maybe next year you'll even have a couple more varieties of hot peppers in your garden.

Reviews

Nadezhda, Rostov-on-Don

I planted the Chudo Podmoskovya variety; I really liked the description and photos. It was described as a mildly hot pepper, but mine turned out to be a dud. The plants grew tall, each bearing a large number of peppers (meaning it produces a good yield), but the fruit lacked any heat at all. Another hot pepper variety was growing nearby, and that one was hot, as expected. This one, however, wasn't. The fruit was beautiful; I picked it, and it ripened beautifully at home. The skin was tough, and the color was, of course, bright red. But that's all; it had no other merits. So I sliced ​​it into wedges for marinades and pickles, purely for aesthetics. I'll have to grow a different variety; I'm disappointed.

Inna, Vologda Oblast

Last year we experimented with jalapeños. They're a great variety that grows without much care (at least, we found them to be quite easy-to-grow) and produces good yields. We pickle them green, and they're so delicious, you'll lick your fingers. They're moderately spicy, but maybe it's cooler here and that's why they're not as hot. The red peppers that ripened were spicy and pleasantly hot, while the green ones were more pungent.

They sprouted very well for us; we grew them in a greenhouse, and also had a couple of bushes growing in the open ground. Next year I'll plant only this variety; my husband ordered more pickles.

Oksana, Tyumen

I ordered a Habanero pepper. It grew into a wonderfully hot, yellow pepper. I tried the first ripe one, thinking it would be spicier. But it turned out that it was only the tip; the base was incredibly hot. My whole body burned—my tongue and lips. I use it for marinades and as a seasoning. They say the peppers are even smoked, not just dried.