C0128 to Czechoslovakian Black 
C0128 to Czechoslovakian Black
C01218 From Egypt.
C01641 From Ethiopia.
C01675 From Korea.
C01847 From Iran.
C05796 From Sri Lanka.
Cabai Api
Cabai Burong From Malaysia. Plant grows to medium height (Capsicum frutescens). Prolific. Fruits very seedy, growing to 1.5-2 inches by 3/8 inch, dries well but not especially tasty, although with a citrus aftertaste. Heat level is 6. Short lived perennial but can live two to three years in mild climates.
Cabai Merah From Malaysia. A cayenne type with small green to red stubby pods.
Cabal Gombol Local Indonesian name. See Cabe Bandung.
Caballo Spanish name for Yellow Rocoto. Mexican/Guatemalan name for C.pubescens, meaning Horse Pepper.
Cabe [tjà-bé] Local Indonesian generic name for hot pepper.
Cabe Bandung A new variety, possible Capsicum pubescens, found in the highland areas of west and central Java. It has has pubescent stems and leaves, purple flowers and black seed. The immature fruits are green, the mature fruits red and of medium size with an oval to conical shape and being pungent.
Cabe Bendot Local Indonesian name. See Cabe Bandung.
Cabe Dieng Local Indonesian name. See Cabe Bandung.
Cabe Gembol Local Indonesian name. See Cabe Bandung.
Cabe Gondoi Local Indonesian name. See Cabe Bandung.
Cacho de Cabra A thin red Chilean pepper with a dimpled top. Resembles the Goats Horn chile.
Cachucha Local name for a pepper found in Brazil.
Cadice (55 days). An extra-early hybrid French sweet bell variety. The fruits have smooth firm walls and a high gloss.
Caiene A mis-spelling of the Cayenne variety.
Calcutta Long Bright red pods 1/4 inch across and 2 inches long.
Caliente Anaheim type hot pepper cultivar.
California See Anaheim.
California Wonder Dark green maturing to red. Plant grows to 28 inches with an upright habit. 3-4 lobed sweet bell pepper growing to 4 inches by 4 inches. (Capsicum annuum). Heat level is 2-3. 75 days.
California Wonder 300 Standard bell pepper with high yields of medium sized 6 oz fruits. 75 days. Peppers are about 4 inches long and 3-4 inches across and have thick walls. The fruit colour is green turning to red at maturity. (Capsicum annuum). Plant grows with upright habit.
California Wonder A Developed by Sunseeds Company Ltd. 75-80 days to maturity. Sweet Bell pepper. Grows to 8cm by 8cm. Four lobed pepper that turns to red when mature.
California Wonder Gold A mild, golden-yellow pepper. Grows to 10 cm by 10 cm. (Capsicum annuum).
California Wonder PS
Californian See NuMex Dried Red.
Californian Wonder A sweet pepper. Green maturing to red. For best results grow in a sunny sheltered position. (Capsicum annuum)
Caloro (Caloro Yellow Wax) (Calaro) Vigorous plant, with continuous fruiting. Medium-size, thick-walled, conical shaped. A smaller/milder version of the Hot Banana. (Capsicum annuum). Yellow to orange to red as ripening. Peppers up to 2 inches by 4 inches on sturdy two foot plants. 80 days. Heat level is 5.
Cambuci From Brazil. Another name for the Monk's Hat variety.
Camelot Green sweet bell pepper that matures to red. 74 days. 13cm by 11cm, 4 lobed pepper. TMV resistant.
Camelot 72 days to green, 90 days to red ripe. A concentrated set of large, dark green, glossy peppers with square shape and thick flesh. Large upright plants. Resists TMV.
Camelot X3R 75 days. 11cm by 10cm, 4 lobed pepper with thick walls. TMV resistant.
Campagne
Canada Cheese 75 days. Miniature red Pimento pepper the size of a cherry. 5cm in diameter.
Canape Bell F1 Hybrid TMV resistant. Very early to mature. Sweet bell pepper growing to 2.5 inches.
Canape F1 Hybrid Green bell pepper maturing to red.
Canario A Mexican cultivated variety of Yellow Rocoto. (Capsicum pubescens).
Canary 72 days. Blocky 13cm 4-lobed pepper. Resistant to TMV. Thick walls. Ripens to bright yellow.
Candice Green maturing to red bell pepper.
Candlearia Tiny chiles resembling Chinese lanterns, hence the name.
Candlelight Very hot pods growing to 1 inch long by 1/4 inch wide. The pods grow upright in clusters and mature from green to yellow to orange to red on a compact plant. A beautiful ornamental.
Cantina Yellow A variety of C.chinense from Ecuador. Peppers are yellow-orange in colour and pendant shaped, which grow to about 2.5 inches by 1 inch. The peppers are ridged, twisted and pinched near the top. Heat level 4.
Cap'n Sleepys Habanero
Capistrano 76 days. Bell pepper.
Capri Slightly tapered shape.
Capricorn F1 Hybrid Red when mature. 2-3 lobes.25cm long. TMV resistant.
Cardinal Green maturing to red sweet bell pepper. Thick walls. 70 days. 11cm blocky 4-lobed pepper. Some TMV tolerance.
Caribbean Red Seed for this Habanero variety was found in the Caribbean, and then improved (according to the Tomato Growers Supply Catalog), resulting in a uniform, fiercely hot pepper that is way hotter than the regular orange Habanero. Dried samples of Caribbean Red measured 445,000 Scoville units, whereas regular Habanero tested at about 260,000 Scovilles. Bright red, wrinkled fruits are about 1-1/2 inches deep and 1 inch wide and have flavour with fruity overtones. 110 days to mature to red.
Caribbean Red Habanero Red Habanero.
Caribbean Red Hot Hotter than a normal Habanero. 1.5 inch wrinkled fruits with blunt ends. Matures from green to red. Plant grows to 30 inches. Heat level is 10+. (Capsicum chinense). 100 days.
Caribe Guero Guero is a generic term referring to all yellow chiles (and those that are pale blond in colour). The Caribe variety is 5-6.5 cm long and 2.5-3.25 cm wide, and grows in Mexico and South West America (where it is known as the Fresno chile) and of course in the Caribbean. Heat level is 6.
Carliston Turkish sweet pepper. (Capsicum annuum).
Carmine (Capsicum chinense Jacq.) From Peru.
Carolina Cayenne Green maturing to red cayenne type pepper. Developed jointly by Clemson University and the U. S. Department of Agriculture. Pods are blunt ended and reach 5 inches in length. Very hot and rated from 80,000 to 100,000 Scoville Heat Units. Plants grow to 24 inches. (Capsicum annuum).
Carolina Wonder Highly resistant to nematodes.
Caronog (Capsicum chinense)
Casados Native A medium hot, medium sized pepper from Casado Farms in El Guique, New Mexico. (Capsicum annuum). Heat level is 5-6. A Spanish heirloom pepper.
© Graeme CaseltonCascabel [KAS-kuh-behl]. The word means rattle and it is one of Mexico's more intriguing chiles. It is more readily available dried, when its seeds rattle when shaken. The Cascabel measures 2.5-4 cm in diameter. With its deep reddish-brown colour and its slightly bitter tannic flavour, it looks and tastes good in virtually any dish. Heat level is 4. The Cascabel chile is also known as Chile Bola. A type of Mirasol pepper. (Capsicum annuum).
Casabella A yellow to red thin walled 4 cm tapered pepper looking like a little bell. 65-75 days to harvest time. Heat level is 3. Upright 28-32 inch plant display a spreading habit.
Casados Native Grows to 12 cm. Pepper is medium to hot. (Capsicum annuum).
Cascades Native
Catarina Has rattling seeds like the Cascabel. Reddish in colour with a tear-drop shape. Grows to 2 inches long.
Catawba Irregular pods are 2 inches long and 1 inch across with a moderate taper. Compact plants average 2 feet in height and are suitable for containers.
© Graeme CaseltonCayenne [KI-yehn]. 70 days. (Capsicum annuum). Undoubtedly the most widely used chile in Indian and Indo-Chinese cookery, the Cayenne derived its name from the Tupi Indians of the Cayenne district of French Guiana, from whence the Portuguese transported it to Asia around 1500AD. It no longer grows in French Guiana. The Cayenne chile is long and thin with a sharp point, and there are numerous varieties ranging in size from 20 cm long by 2 cm wide, down to miniature size (see Thai Miniature) as little as 1.25 cm long by 3 mm wide. The varieties used prolifically in Indian cookery are generally between 10 cm and 5 cm in length. More of a tree-like than bush plant, growing to three feet high and two feet wide. Heat level is 7. 30,000 to 50,000 SHU.
Cayman Bright Yellow (Capsicum chinense)
Cayman F1 hybrid 18 inch plants with 6 inch long, 3-lobed, tapering peppers.
Centennial Compact purple leafed plant with purple flowers. An edible purple ornamental created by Paul Bosland of New Mexico State University to celebrate its 100th anniversary. Heat level is 7.
Centennial Rainbow Suitable for growing in containers. Compact green leafed plant with white pods turning to purple when slightly sunburnt. Heat level is 7.
Centi-odorant F1 hybrid Heat level is 5-6. Matures from green to red. Tolerant to both hot and cold climates.
Centinel Sweet pepper. (Capsicum annuum).
Cerasella Italian Cherry Bomb peppers.
Chaco A wild variety collected from the Chaco Forest of Paraguay and Argentina, with tiny peppers. Also known as AT Hunziker.
Chacoense Yellow
Chamborate A hot, green to orange/red pepper that grows to 3-4 inches long.
Chamburato Local Spanish name for Rocoto.
Chapeu de Bispo Another name for the Monk's Hat chile.
Chapeu de Frade An unusual Brazilian chile also known as the Monk's Hat chile due to its shape. Heat level is 8.
Charapita A small round pepper that grows on a bushy plant. Hot. (Capsicum chinense). USDA variety PI260501.
Charleston Belle Highly resistant to nematodes. Matures from green to red, has a medium size pod and matures in 67 days.
Charleston Cayenne (Capsicum annuum).
Charleston Hot Developed by the USDA at Clemson University in South Carolina. It is advertised to be straight to slightly curved because it is a Cayenne, (but much hotter) and 4 to 5 inches long and 3/4 inch across. It matures from green to yellow to orange. Plants are 18 inches tall. It is reported to contain 100,000 Scoville heat units, which is more than twice the heat of a typical Cayenne and about 1/3rd of the heat of a Habanero. The Charleston is reputed to be a heavy user of Nitrogen. (Capsicum cerasiforme). Related to the Carolina Cayenne. Heat level is 9.5 Resistant to TMV.
Chawa Pale to medium yellow. Up to 5 inches long. Curved and tapering to a point. From Yucatan and Caribbean coastal area of Mexico.
Chayo Russo (Chayusa Ruso) Small pointed ornamental pepper that starts out white and ripens to red. Suitable for growing in containers. Brazilian Aji type pepper. Heat level is 3
Cheese See Mushroom.
Cheiro (Capsicum chinense Jacq.) See Pimenta de Cheiro.
Cheiro Recife
Cherrapeno The result of a cross between a Cherry and a Jalapeno.
© Graeme CaseltonCherry (Capsicum annuum). A pod type pepper resembling the shape of a cherry and measuring about 1 3/4 inch in diameter. Heat ranges from moderately mild to medium heat, measuring up to 3,500 Scoville Heat Units. A mildly hot pepper with traces of sweetness. An erect plant growing to about 2 ft. with single stems. Peppers are fleshy and heavily seeded. (90 days). A Georgian variety.
Cherry Bomb F1 Hybrid This plant produces globular fruit. Each of the peppers matures green to red. This plant is unique because the mature plant is smaller than most pepper plants. This plant also may yield peppers earlier than most plants. Size is 2.5 inch by 1.5 inch. Heat level is 6.5 Matures in 50 days. 4,000 SHU. TMV tolerant. (Capsicum annuum).
Cherry Chocolate Medium heat. 1.5 inches long.
Cherry Hot (Capsicum annuum)
Cherry Sweet 78 days. 4cm by 3cm green or red cherry sized pepper.
Cherry Time See Cherrytime.
Cherry White See Perma White.
Cherrytime Produces dark green, easy to pick fruit by early July. The 1 3/4 inch fruits are dark cherry-red by mid-August. It is an exceptionally heavy producer of crack resistant sweet red cherry peppers. (Capsicum annuum) 73 days.
Chervena Chujski A sweet 6 inch long by 1-3/4 inch wide pod that is tapered. It matures from green to brown to bright red and has very sweet flesh. A Bulgarian heirloom.
Chi-Chien Oriental variety. Very hot, thin skinned red pepper. The medium size peppers are
popular for cooking in many hot spicy Chinese foods. This variety is also an ideal ornamental plant in the gardens. 80 days. (Capsicum annuum)
Chi Ying Jiao A hot Chinese variety grown in Sichuan province.
Chi Zhu Chinese name for Turbocapsicum anomalum.
Chieh Men Chinese name for Solanum melongena. ARS-GRIN source PI 419116.
Chilaca [chih-LAH-kuh]. The etymological meaning of the word Chilaca is related with the word "sugarcane" in the Nahuatl language Catl, which may be considered a good description of its form. It also has other names such as "Negro" (black), "Prieto" (dark), or "Chile para deshebrar" (to tear in strands). The high quality Chilaca is long, slender and undulated. Some reach up to 30 cm. and they grow in a semi-circle. It is dark green in its tender state but becomes a dark brown when ripe. When dried, the Chilaca is called "Pasilla" chile and it becomes a very dark red. Sometimes referred to as Cuernillos or Big Horns. About 3 thousand acres are planted in the states of Aguascalientes, Jalisco, Guanajuato, Zacatecas and Michoacan. (Capsicum annuum).
Chilancho 63 days. 16cm long, wide shouldered Ancho pepper which matures to dark red. 4,000 SHU.
Chile Achocolatado Spanish for fresh Mulato.
Chile Amarillo Costeno
Chile Bandeno See Costeno.
Chile Bola See Cascabel.
Chile Bravo See Pequin.
Chile Caballo See Manzana.
Chile Caribe See Fresno.
Chile Cera See Fresno.
Chile Ciruelo See Manzano.
Chile Colorado Dried red Anaheim peppers that are ground into a powder. See Anaheim Red.
Chile Cora Named after a related group of Indians in Nayarit, west Mexico.
Chile de Agua 4 to 6 inches long, 1.5 to 2.0 inches at the shoulder tapering to a blunted point. Medium to deep medium green and they have a slightly curved, very slightly rumpled appearance. Hot. (Capsicum annuum).
Chile de Arbol See de Arbol.
Chile de Comida A red pepper growing to 10-15 cm. Fairly Hot. (Capsicum annuum). Another name for a Guajillo.
Chile de Pajaro See Chiltepin.
Chile Grande A large tapered pepper growing to 8 cm long and 3 cm wide. Smooth skinned and very hot. 60 days. Heat level is 7.
Chile Guaque The local name for a native Guatemalan variety. A little larger than a Jalapeno and about the same heat level.
Chile Huichol Is endemic to the very traditional Huichol Indians of Jalisco and Nayarit, Mexico. This pepper is really hot and may be a C. frutescens.
Chile Joto Spanish for Ancho/Poblano.
Chile Lombak
Chile Maya A bird pepper which originates from the local area of the Mayan ruins. Heat level 9.
Chile Mosquito See Chiltepin.
Chile Mulato Spanish for dried Mulato.
Chile Negro See Pasilla.
Chile No. 6 Released by the New Mexico A.E.S. in 1950. This variety is superior in yield and pod shape to the older native varieties.
Chile Para Deshebrar See Chilaca.
Chile Para Rellenar Spanish for Ancho/Poblano.
Chile Pasa The local name for a native Guatemalan variety (?)
Chile Parado aka 'Quiet Chile'. Very furry stem with black pods when not ripe. Possibly a Capsicum annuum.
Chile Pasado A roasted, peeled and dried form of the NuMex Red chile.
Chile Pepe Shrub, 1.5 m tall. Fruits upright, oval shaped, 1 cm long, green, turning glossy black, then orange when ripe. Flowers ream coloured with purple anthers, petals retroflexed, 1 per node. Wild variety from La Laguna, Jacaltenango, Guatemala. ARS-GRIN accession GRIF 14083.
Chile Peron See Manzana.
Chile Silvestre See Chiltepin.
Chile Trompa See Mirasol.
Chile Uanero Habanero type pepper but not quite as hot. Deeply grooved fruit on a vigorous plant. Heat level 7.
Chiles de Simojovel Small, round and mild peppers.
Chilean A Chilean chile !
Chilhuacle Amarillo Related to the Chilhuacle Negro and the Chilhuacle Rojo chiles. From Oaxaca and Chiapas regions of Mexico. 3 inches long tapering to a point.
Chilhuacle Negro (Capsicum annuum). A black velvet chile pepper. Very rare. Related to the Chilhuacle Amarillo. From Oaxaca and Chiapas regions of Mexico. Shaped like a miniature bell pepper.
Chilhuacle Rojo Related to the Chilhuacle Amarillo. From Oaxaca and Chiapas regions of Mexico. Dark red in colour. The pods measured 2 1/2" wide by 1 1/2" long. Medium-hot. (Capsicum annuum).
Chili Blanco (Capsicum chinense Jacq.) From Mexico.
Chili Grande See Chile Grande.
Chili Super F1 Hybrid 2.5 inches long. Matures from green to orange to red. Plant grows to 24 inches.
Chilcostle Deep orange-red with splotches. Elongated taper growing to 5 inches. Thin fleshed. From the Oaxaca region of Mexico. (Capsicum annuum).
Chiliancho Hybrid Hot, dark green, thin walled pepper growing to 4 inches long. 65 days. From Mexico.
Chilicate A small shiny red chile pepper ideal for drying and grinding into powder.
Chiltecpin See Tepin.
Chiltepe Also called Texas Pequin. Small wild chile. Suitable for growing in containers. Bright orange-red, thin, usually curved and tapering to a point. Grows to 2 inches long. From Oaxaca region of Mexico.
© ABC NewsChiltepine Reputed to be the 'mother of all chile peppers'.
Chiltepin See Tepin.
Chimayo The Chimayo is a NuMex type named after the town of Chimayo. It is hotter than the usual Anaheim or NuMex varieties but mild by normal standards. It grows about 5-8 inches long and it can be picked green for stews or salsas. It can be dried and ground for red chile powder. It is also widely used for ristra's. (Capsicum annuum)
Chimayo Beauty A locally named hot cultivar grown in New Mexico.
Chinchi Red Peruvian Habanero.
Chinchi Uchu
Chinda 2 A cayenne type from Thailand. (AVRDC designation PBC 743).
Chinese Five-Colour See Chinese Multi-Colour.
Chinese Giant Bears giant fruits that measure up to 6 inches across by 4 inches wide. Rich green when young maturing to a dark cherry red. Flesh is thick, sweet and mild. (Capsicum annuum). 90 days.
© Nathan AbbottChinese Goats Horn
Chinese Hot Pepper
Chinese Multi-Colour (Chinese Five-Colour) From China. Very Hot. An edible ornamental pepper. Dark purple foliage with thin 1 to 2 inch peppers which turn red in striking contrast to the leaves.
Chinese Yunan A 2 foot tall plant bearing 3.25 inch by 0.25 inch clustered fruits. 80 days to maturity.
Chintexle A medium heat pepper growing to 1 inch long by 3/8 inch wide. The fruits are held erect over slightly hairy foliage and pod matures from green to red. From Oaxaca region of Mexico.
© Graeme CaseltonChipotle [chih-POHT-lay]. The Chipotle is actually not a type of chile, it is a smoking/drying process. It is in fact the green Jalapeno chile which has been smoked and dried. Not only does it have a unique smoky flavour, but it has a nutty tannic taste as well. Many are canned but this then reduces the subtlety of their taste. Chipotles average 7.5 cm in length and 2.5 cm in width. Heat level is 5. (Capsicum annuum).
Chocolate Beauty F1 Hybrid A sweet summer bell pepper the colour of chocolate, with thick crispy flesh that is sweet. Medium sized (4 inches), the 3-4 lobed fruits are ready in just under 74 days from transplant and fully mature, chocolate ripe less than three weeks later. Immune to TMV. 75-85 days. (Capsicum annuum F1 Hybrid).
Chocolate Bell A green maturing to chocolate sweet bell pepper. (Capsicum annuum) 75 days. 11cm by 10cm peppers.
Chocolate Brown Habanero
Chocolate Congo (Capsicum chinense Jacq.) Chocolate brown Habanero from Trinidad.
Chocolate Habanero Chocolate brown Habanero. (Capsicum chinense).
© Allen M. Boatman
Instructor of Horticulture
Hillsborough County School DistrictsChocolate Scotch Bonnet Jamaican pepper with hot, fruity and smoky flavour. Has the smell and taste of a Caribbean Red. Ripens from dark green to a chocolate brown. Thick flesh pod and deeply ribbed. About 120-180 days from germination to ripe fruit, depending on growing conditions. (Capsicum chinense Jacq.).
Chocolate Sweet Bell pepper. 78 days. 2.5 inch by 4 inch tapered pods with blunt noses.
Chombo Capsicum chinense species native to Panama.
© Graeme CaseltonChoricero Extremely sweet and mild Spanish pepper. Heat level 0-1.
Christmas Compact ornamental with slightly sweet pods. 1.25 inch by 0.5 inch fruits that are held erect. Has white, purple, yellow, orange and red pods on compact plant. Very prolific.
Christmas Bell Capsicum baccatum. A tall, thick-canopied green plant bearing large bell-blossom-ended, fluted fruits that are green turning to red. From the Netherlands. Mild.
Christmas Chinense (Xmas Chinense)
Cili Hijau Malayan local name for Capsicum annuum.
Cili Goronong Believed to be a Capsicum chinense from Malaysia. (may be C. frutescens)
Cili Merah Malayan local name for Capsicum annuum.
© Ahmed Mahir and Ismail Ahmad
University Kebangsaan MalaysiaCilibangi-1 Ornamental variety. Heat level is 5. Named after Bangi, the town where the University Kebangsaan is located.
Cilibangi-2 Heat level is 7. Larger fruits than Cilibangi-1 variety. Named after Bangi, the town where the University Kebangsaan is located.
Cilibangi-3 Heat level is 8. High fruit yields. Ideally used fresh when flesh is crunchy. Named after Bangi, the town where the University Kebangsaan is located.
© Ahmed Mahir and Ismail Ahmad
University Kebangsaan MalaysiaCilibangi-4 Heat level is 5. Ideally used when dried. Named after Bangi, the town where the University Kebangsaan is located.
Ciliegia A Cherry Peperoncini from the Calabrian region of Italy.
Cisco A medium size chile pepper. About 2 inches long. Heat level is 4
Cleo's Dragon Looks like a Habanero. 1 1/2 to 2 inches long by 1 1/2 to 2 inches wide. A blocky, tomato shaped pod that matures red. Capsicum chinense.
Clovis
Coast Medium early maturity. Vigorous plant, growing to a height of 70cm (28 inches). Fruits are conical in shape, 25cm long and 4cm wide. The flesh is thick, yellow-green and the skin is smooth. Fruits ripen to a bright red. Highly resistant to diseases.
Coban A triangular pepper growing to 2 cm. Very hot. (Capsicum annuum). From Guatemala.
Cobincho Red tubular shaped pepper. Fairly hot. (Capsicum exile). The Capsicum variety name indicates that this is not one of the normal commercially grown peppers. Plant branches out very heavily and the branches themselves are unusually thin. Grows to over 130 cm tall and requires support. The leaves are small, smooth, and in the beginning are heart-shaped. The flowers are very small, around 7 mm, are bright white and its stamens are yellow. The fruit are oval, about 8mm long, maturing from green to dark violet to red. Heat-level is about 7.
Cobra Snake shaped hot chile that grows to 6 inches long. From India.
Cobra G-4
Cochiti A medium large hot pepper. (Capsicum annuum). Originally grown at the Cochiti Pueblo in northern New Mexico. 130 days. Heat level is 3.5
Cola de Rata See De Arbol.
Color Guard Medium heat. Grows to 1 inch long by 1/4 inch wide. The pods grow erect and mature from pale yellow to purple to orange to red on an compact plant that makes a great container pepper.
Combat 3
Commandant 70-75. Race 1, 2 and 3 resistant. TMV, PVYand PMV tolerant. Ripens from green to red. Fruit appearance is variable.
Chomthong 2 F1 Hybrid Hybrid pepper from Thailand.
Conchos Jalapeno
Cone Pepper (Capsicum annuum).
Confetti Conical 1/2-1 inch peppers. Multi-coloured peppers on one pepper bush. Heat level is 3.5
Congo Orange or red Habanero type from Guiana. (Capsicum chinense). Small plant. Very hot but taste is unlike Habanero; it is raw & fiery. Heat level is 10.
Congo de Nicaragua
Congo Trinidad From Trinidad. Very hot. 2 inches long.
Conoides (Capsicum annuum). Cone pepper.
Conquistador A Spanish Paprika variety. Pods grow to 7 inches on a 2.5 foot plant. Ripen from green to red.
Copacabana F1 hybrid Beautiful colours, great yields, excellent for pickling.
Corazon de Quetzalcoatl See Manzano.
Corbaci A sweet pepper. Turkish Heirloom early 1900's. Long, sweet bright red pepper shaped like a Turkish scimitar. Huge quantities of fruit. (Capsicum annuum). Heat level is 2-3.
Corno Di Toro Giallo (Yellow) A tapered yellow sweet non-bell pepper with a mild heat. (Capsicum annuum). 70 days. Italian Heirloom pre-1920. Its name means Yellow Horn of the Bull. Prolific plants set continuously. 5-6 inch long, thick walled, spicy fruits turn from yellow-green to red-orange when ripe. Also known as Yellow Bull's Horn Chile.
Corno Di Toro Rosso (Red) Also known as Red Bull's Horn Chile. A tapered non-bell sweet red pepper. (Capsicum annuum). 70 days. Italian Heirloom pre-1920. Its name means Red Horn of the Bull. The largest of stuffing peppers, 8-12 inches long.
Corona 70 days to green, 90 days to orange ripe. Sweet pepper. Medium-size and blocky green fruits ripen to a glowing orange, with contrasting green stems. Plants are compact. Resists TMV.
Corona Hybrid Green maturing to orange Dutch bell pepper. Thick walls. 66 days. Resistant to TMV.
Coronado Pendant shaped pepper maturing from green to red. Warm heat.
Costa Rican Golden Habanero type from Costa Rica.
Costa Rican Red (Capsicum chinense).
Costa Rican Tabasco Bushy compact plant that produces many pencil thin slightly curved fruits. Heat level 7.
Costeno Related to the Guajillo chile. Also known as Chile Bandeno. Orange-red in colour. Grows to 3 inches and tapers to a point. Thin to medium fleshed. Lingering heat. From Oaxaca and Guerrero regions of Mexico.
© Graeme CaseltonCosteno Amarillo (Yellow) Light, lemony and green in colour. Used in yellow moles. From Oaxaca and Guerrero regions of Mexico. Shiny amber colour, tapering to a point. Grows to 3 inches long. Very thin flesh. Subtle heat. (Capsicum annuum).
Country Girl Blossom end on about 10% of pods have a strong resemblance to the female sex organ, (a female 'Peter Pepper' ?). Heat level about the same as a Tabasco but with a longer burn.
Courmet Orange bell pepper developed by Same-Mauser. Very early ripening, thick-walled, sweet pepper. 3-4 lobes.
Cow Horn It is an open-pollinated Capsicum annuum variety that grows about 3 feet tall and has a growing season of about 75 days (time from transplanting to harvest of mature fruit). The pods are 6 to 8 inches long and shaped like a cow horn. See also de Arbol.
Cream (Capsicum frutescens).
Crespin Semi-hot early pepper with a high yield. Turns red when ripe. (Capsicum frutescens).
Crimson Chile Hybrid A larger and milder version of Crimson Hot. 65 days.
Crimson Hot Anaheim type hot pepper growing to 6 inches long and having thick walls. 60 days. Medium heat.
Criolla Sella (Capsicum baccatum). Originally from Bolivia. 65 cm plant that has 7.5 cm by 2.5 cm green to yellow peppers. 90-120 days to ripen.
Criollo De Morales
Crispy Hybrid Medium green fruits ripen to red fairly early, 3-4 lobed, very thick walls. Harvest starts 70 days after plants are set out.
Cuaresmeno See Jalapeno.
Cuban A yellow-green turning to red-orange elongated pepper.
Cuban Black Cluster Plants vigorous, to 46 inches high, late maturing, leaves mottled green and black, peppers scarlet to black, up to 10 per cluster, blunt taper, pungent.
Cubanelle A mellow sweet non-bell pepper that starts yellow-green in colour and then turns red. (Capsicum annuum var. cerasiforme). Fruits are 6 inches long and 2 inches across at the shoulder. 70 to 75 days from transplants. Plants grow to 28-30 inches tall. See Biscayne F1 Hybrid for early ripening version. Italian Heirloom, 1920's. 2-3 lobes.
Cubanelle Long A yellow-green to red-orange pepper. Has 2-3 lobes.
Cubico Green bell pepper turning red. Suitable for growing in a greenhouse.
Cuernillos See Chilaca.
Cuerno de Cabra Variety from Spain. Also known as Pimiento Largo.
© Allen M. Boatman
Instructor of Horticulture
School Districts of Hillsborough CountyCumari From Brazil. A small, oval pepper that matures to red. Normally found in the jungle, this variety does not grow well under cultivation. The pods are about ¼ to 3/8 inch in diameter and bright-shiny yellow, on a dark green, dense sub-shrub type bush. (Capsicum praetermissum).
Cumari do Para From the Paar state of Brazil. Cumari do Para has the same shape of a Cumari, but is not a Capsicum praetermissum.
Cumari o Passarinho
© Jim Maley at Master GardenersCuollorici A large (up to 10 inches) curled pod heirloom from Tricarico, Italy. Variety is a sweet pepper, used as a fryer, and with a distinctive taste, but said to be reminiscent of the mild Pimiento de Padron pepper.
Cuzqueno See Aji.
Cyklon A hot 4 inch long by 1 to1/2 inch wide tapered pod that matures to a deep red. Has thin fleshed pods that dry easily to make a fine paprika powder. From Poland.
Czechoslovakian Black A productive 80 cm bush yielding many 5 cm peppers. These start dark green (almost black), but turn red after 65 days when ripened. Only mildly hot and shaped like a Jalapeno. European heirloom variety.
