The Edible Pepper Garden by Rosalind Creasy

Author:Rosalind Creasy
Language: eng
Format: epub
Publisher: Periplus Editions

‘Almapaprika’

‘Paprika Supreme’: 70 days green, 80 days red ripe, hybrid, sweet and slightly spicy, good fresh or dried for paprika powder, 6 to 8 inches long, 11/2-inch-wide tapered fruits, widely adapted

‘Paprika Supreme’

How to prepare: Use these peppers the same way you would the sweet paprikas when you want a little heat.

Pasilla

While there is a pasilla pepper type, the word pasilla is also sometimes used in reference to ancho peppers. Pasilla means little raisin” in Spanish. These peppers, however, are not small and round but long, from about 3 to 12 inches, and slender, about 1 inch wide. The name is due to the wrinkled, dark brown appearance of the skin when they are ripe and to their raisinlike aroma. (Pasilla peppers are also called chilaca when green.) Pasilla peppers are mildly pungent, about 1,000 or more Scoville units. The plants have an upright growth habit, to about 3 feet. Flowers are white.

Varieties

‘Pasilla Bajillo’ (chilaca, chile negro): 80 days, dark green maturing to dark brown, to 10 inches long, cylindrical pods, fruity flavor and almost no heat, strong upright plants, heavy yields, TMV resistant

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