Canadian Pepper Farm supplying Sorry Sauce Canadian Hot Sauce and others in Ontario.
A Hatch type pepper with notes of citrus sweetness and a mild kick. Great for grilling, stuffing or adding to hot sauce.
Compact, ornamental plants with heavy production. The pods are thin walled and dry well to make powder.
The Chinese space programme sent some seeds into space. Did the radiation affect the seeds? I don't know, but these space chiles are good roasters red or green.
Giant bell peppers, sometimes 20cm long. Everything you expect from a bell pepper, but bigger. And Bertha.
Ripening from dark purple to cherry red, Black Hungarian peppers bring an earthy sweetness and mild heat.
Mostly an ornamental pepper, Black Pearls are indeed edible with a fruity sweetness and creeper heat.
An heirloom cultivar from Horace Pippin, this cayenne has a sweet, smoky flavour. The pods ripen from purple to deep red and make an excellent powder.
Very productive plants originally from Vietnam. Thick walled, crunchy peppers with a hint of lemon flavour.
I bought a bushel of cayenne peppers at St Jacob's Farmers Market a few years ago, and they were massive! I saved the seeds and grow them again every season.
Cross of Thunder Mountain Longhorn and Cacho Negro. Mild heat with an earthy sweetness. Very long, thin brown pods. This photo shows dried pods 'cause it was crazy at harvest time and I missed taking a photo of fresh pods.
Heirloom pepper from Oaxaca, with a fresh citris burn. Thin walled, and great for powder. The Amarillo pods are orange, and the Rojo pods are larger and red.
Heirloom pepper from Oaxaca, with an earthy, fruity burn. Thin walled and great for powder.
This pepper was a one-off seedling I got in 2017 from a guy named Don who had an accidental cross pollination between a bell pepper and something hotter.
I didn't think to take a photo at the time 'cause it just looked like a red bell pepper.
Also known as Kung Pao, this long and thin pepper is a staple in many Chinese dishes. The heat is neutral and great for cooking.
Originally from Italy, the Chernobyl Jalapeno has all of the heat bred out of it and is just a really nice, sweet pepper. It's been a staple pepper here since 2020.
Pods ripen from yellow to orange to red. Jalapeno flavour with light citrus notes.
Giant jalapeno pods! La Bomba II is a must grow here every season. Jalapeno goodness in giant pods.
When someone says jalapeno, they're probaby thinking of M variety. It's the most common around. It's the jalapeno of jalapeno peppers.
Italian heirloom sweet pepper. This cultivar has purple pods that ripen into a deep crimson.
Italian heirloom sweet pepper. Similar to a Shepherds pepper, but much better.
The photo shows frozen pods, so I'll update the photo with fresh pods in the 2023 season.
Heirloom sweet pepper from France with a rich and complex flavour. Sweet, earthy, smoky, fruity and very slightly hot.
Just like *insert name here to build your own joke*!
A cross between a Pimenta de Neyde and a golden habanero. Floral and slightly bitter, but quite hot for an annuum.
Peppers ripen from light purple to deep red. Edible ornamental pepper.
Similar to a jalapeno pepper, but a bit hotter.
A Japanese pepper, ideal for frying up green. Red ripe peppers are a bit sweeter, and only some of the pods have heat.
There are many varieties of Thai pepper, but these came from a packet labelled "Thai" so your guess is as good as mine. Nice peppers though.
Like a red bell pepper, but longer and triangular. Sweet and bell peppery, but with no heat.