Popular chilli varieties - the degree of spiciness makes the difference

Popular chilli varieties - the degree of spiciness makes the difference

Capsicum annuum - the type of chilli for beginners and professionals

Spanish pepper is the most widely cultivated in the world. Among the species, this chili is considered so good-natured that it forgives one or the other beginner's mistake. It has everything a gardener's heart desires in terms of varieties.

  • Tequila Sunrise - yellow, 15 cm long fruits (heat: 1)
  • Candlelight - small, red pods (heat: 2)
  • Caloro - orange, fruity, 10 cm long (heat: 3)
  • Apache - high-yielding, red variety (heat: 4)
  • Jalapeno Jaloro - spicy, multi-colored, popular classic (spiciness: 5)

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Here you cross the threshold to the very hot to super hot varieties:

  • Yellow Cayenne - long, yellow pods (heat: 6)
  • Trifetti / Variegata - purple / red pods (heat: 7)
  • Royal black - dark purple fruits, purple flowers (heat: 8)
  • Chiltepin - tiny red chillies (heat: 9)
  • Black Cluster - black, round, mega-sharp (sharpness: 10)

Capsicum chinense - best in class in terms of heat

Hobby gardeners with hardened taste buds prefer to plant varieties of this type of chilli. Among other things, the incarnation of spiciness comes from it: the habanero. In terms of care, it is of course a bit tricky.

  • Bhut Jolokia - aromatic, orange pods (heat: 10)
  • Habanero Red - Mexican variety with red fruits (heat: 10)
  • Jamaican Hot Chocolate - Chocolate flavored, dark brown and extra

sharp (sharpness: 10)

  • Katie - European record holder for hotness from England (Hotness: 10+)

Capsicum chinense occasionally comes in a somewhat milder mood:

  • Vicentes Sweet - Habanero flavor without a burning tongue (heat: 1)
  • Aji Panca - fruity chilli variety, easy to dry (heat: 4)
  • Fatalii Brown - brown, 9 cm long pods (heat: 7)

Capsicum frutescens - with the balance between the extremes

Among the chilli species, the Capsicum frutescens scores with a bushy and at the same time upright habit. Their varieties offer gardeners a happy medium. On average, they contain twice as much capsaicin as Capsicum annuum. At least noticeably less hot than Capsicum chinense.

  • Hanoi Red - a taste highlight (heat: 5)
  • Cherry peppers - spherical, yellow or red fruits (heat: 6)
  • Capela - robust variety from Kosovo in orange (heat: 7)
  • Tabasco - world famous variety, from Mexico (heat: 8)

Capsicum baccatum - tiny chilies that have it all

It is one of the oldest species. Thanks to its tasty pods and extravagant flowers, the Capsicum baccatum has produced numerous cultivars.

  • Trepadeira do Werner - juicy pulp with a mild note (heat: 4)
  • Aji Cristal - sour-sweet classic (heat: 6)
  • Lemon Drop - bright yellow fruits (heat: 7)
  • Aji Amarillo - vigorous chilli variety with elongated pods (heat: 8)

Since this type of chilli takes an average of 120 days to harvest, it has established itself mainly among enthusiastic gardeners.

Capsicum pubescens - a rarity among the chilli species

The hairy leaves give it a characteristic appearance. Since this type of chili is difficult to cross, each variety is hard won. It is not only its rarity that makes Capsicum pubescens so unique, but also its ability to grow and longevity.

  • Rocoto Canario - vigorous variety with yellow ball fruits (heat: 8)
  • Rocoto Manzano Orange - plant with tree character, orange pods (heat: 8)
  • Rocoto Peron Rojo - aromatic, bright red fruits (heat: 8)

The chilli varieties presented are not only characterized by a uniform degree of spiciness. In addition, its all-over purple flowers are a real eye-catcher.

Tips & Tricks

All types of chilli can be dried perfectly. Can't decide which species and varieties you prefer? Quickly grow several copies. You can preserve the harvest in the air or with the help of technical aids.