Naga Jolokia to NuMex Yellow 
Naga Jolokia to NuMex Yellow
Naga Jolokia A new variety from the hilly regions of Assam (India). It is said to have recorded 855000SHU in recent tests, making it the hottest ever chile pepper. (Capsicum frutescens but maybe C. annuum).
Nagarparkar Local name
Namban Hot Japanese variety.
Nardello Sweet pepper with a long cayenne pepper shape. Spicy and smoky taste. Spanish Heirloom, Pre-1910. Red when ripe, they have shiny, wrinkled skin.
Narobi Dutch bell pepper.
Naso di Cane (Dog Nose chile) Sweet and flavour some variety with little heat. A Calabrian variety from Italy.
Navajoa
Navarone F1 Hybrid Very large 22cm by 7 cm blunt nosed sweet Italian Ramshorn type pepper. Thick flesh. 74 days.
Negro See Chilaca.
New Ace F1 Hybrid 62 days. The peppers grow to 3.5 inches on 30 inch plants. Prolific. Sweet bell pepper. (Capsicum annuum f1).
New Comer Hot variety from Taiwan.
New Delhi Long (Capsicum annuum) Very hot pepper. Matures to a red pod 4 inches long and 1/2 inch across.
New Green F1 Hybrid A new hybrid for hot and high moisture areas. Medium green pods.
High resistance to TMV.
New Orleans Black
New Mexico No. 6-1950 Developed at NMSU. It yields 23 percent more dry chile than 'New Mexico No. 9'. It was particularly well suited for the processing industry and for producing green chile for the fresh market. The shoulders of the green pods were generally well rounded and smooth. It produced a higher proportion of well shaped pods than 'Anaheim'. In 1957, the 'New Mexico No. 6' was modified, made less pungent, and renamed 'New Mexico 6-4'.
New Mexico No. 9 Developed at NMSU. It had uniform pungency and a standard pod size and shape. It became the chile standard until 1950 and helped establish the Mexican food industry in the United States.
New Star F1 Hybrid Maturity is about 76 days from transplanting. Semi-tall plants grow very vigorously. Mostly four-lobed fruits with deep green flesh and a smooth surface. Good resistance to TMV.
Ngau kok tsiu A De Arbol type Szechuan chile.
Nikkoh Thin twisting Japanese chile. Hot.
Nora Spanish dried chile with a sweet flavour. Heat level is 1-2.
North Star F1 Hybrid (Northstar F1 Hybrid) 66 days. A beautiful, blocky 3-4 lobed green bell pepper with smooth and thick flesh. Turns to red when mature. Resistant to TMV.
Novolato
NP 51 Variety from Indian Agricultural Research Institute.
NPU 6A Variety from Indian Agricultural Research Institute.
NS 101 F1 Hybrid Indian variety. Dark green 10-12cm peppers that mature to red. 70-75 days. Medium heat.
NS 1101 F1 Hybrid Indian variety. Light green 7-9cm peppers that mature to red. 70 days. Tolerant to thrips and viruses.
NS 1420 F1 Hybrid Indian variety. Dark green 11-13cm peppers that mature to red. 70-75 days.
NS 1701 F1 Hybrid Indian variety. Light green 8-9cm peppers that mature to red. 75 days. Tolerant to thrips and viruses. Hot.
NuMex Bailey Piquin Very hot Piquin type pepper. 120 days to maturity. Also known as Bird or Chilepequin. Developed at NMSU Chile Pepper Breeding Program in 1991. Small oblong peppers. Rated at around 97,000 SHU.
NuMex Barker Hot The hottest of all NuMex varieties. Peppers grow to 18 cm long.
NuMex Big Jim This is listed in the Guinness Book of Records the world's largest chile. It is a cultivated version of the New Mexican chile. It was developed in 1975, by Dr Nakayama at NMSU, to be a huge, medium-heat chile produced on a disease-resistant plant. At first it was the size of a banana, but it soon became available at about 30.5 cm long, and recent specimens have been reported at 43 cm. 80 days to maturity. Heat level 6 although the major drawback to this cultivar is the variability in pungency. Plant to plant variation in pungency is quite great.
NuMex Brown These are used in making the really expensive multicoloured ristras. This version is also known as NuMex Eclipse. This chile can be used as a green Anaheim type, but is slightly hotter that the California grown chiles. 80 or more days from transplants, or seed directly into soil heated to 70degF. Heat level 2-3.
NuMex Centennial An ornamental piquin type variety with peppers growing to 2.5 cm long. Matures to red. A 35 cm tall plant with purple flowers. 70 days. Developed at NMSU Chile Pepper Breeding Program in 1988.
NuMex Chile Extra Hot 7 inch long red chile pepper. 90 days.
NuMex Conquistador Developed by Paul W. Bosland and Jaime Iglesias at NMSU in 1989. No heat content. Matures from green to red.
NuMex Dried Green The fresh New Mexican Green chile is roasted, peeled and dried and is sold as 'the green chile' or the 'Californian chile'. Use it in stews and soups, or soak it and use in salsas for a pleasant smoky taste. Heat level 3-5.
NuMex Dried Red Also called Chile Colorado (red chile) and Californian Chile. In dried form it shrinks a little to 12.5-18 cm long by 4-5 cm wide. It is translucent and with a similar 3-5 heat level. Used year round for cooking, it is also used to make American chile powders and for ristras (strings of chiles used for decorative purposes). NuMex Eclipse, Sunrise, Sunset All three are the same type of chile which has been given pretty marketing names depending on its colour: Eclipse being the dried chile which is purple-brown; Sunrise is yellow and Sunset is orange. Heat level is 2-4.
NuMex Dunso From New Mexico. Grows to 3 inches long. Yellow in colour with a rounded tip. Hot.
NuMex Eclipse 65 days to green, 90 days to brown ripe. Ornamental NuMex/Anaheim type with little heat. (Capsicum annuum). Developed at NMSU Chile Pepper Breeding Program in 1988. This variety is grown primarily as an ornamental chile. This cultivar originated from a cross between 'Permagreen' and 'New Mexico 6-4'. It is similar in pungency to 'New Mexico 6-4'.
NuMex Espanola Improved Up to 20 peppers on 70 cm high plants. Red when mature. 70 days. Thin walled.
NuMex Garnet A Paprika variety with a very intense red colouring but no heat.
NuMex Green This variety of chile has been cultivated for reliability, disease resistance, fleshiness, its minimal heat level is 3-5 and size. It grows between 15 and 23 cm long and 4-5 cm wide. It is the perfect subject for stuffing but is equally at home in other cooking. It is also available in its riper red form, when it has a sweeter taste.
NuMex Hatch Hotter than most NuMex or Anaheim peppers.
NuMex Improved 75 days. Peppers are 5 inches long and just over 1 inch wide, tapering to a point. They turn from green to red at maturity. Plants grow to 27 inches.
NuMex Joe E Parker 65 days. For authentic Santa Fe green or red chile sauces, use this improved, premium NuMex 6-4 version with higher yields. Peppers are tapering, 6-7 inch long, thick fleshed pods that mature from bright green to red. Used at either stage, they have thick crispy flesh and their lively flavour is mild. The 2-2 1/2 foot plants are early and extraordinarily fruitful, producing twice the yield of any other NuMex variety. Developed at NMSU Chile Pepper Breeding Program in 1990. Mild, about 800SHU.
NuMex Miniatures Dried baby versions of the NuMex chiles. They are the same size and appearance as the Cayenne. Heat level is 2-3.
NuMex Mirasol Mirasol type pepper. Medium heat. Developed at NMSU Chile Pepper Breeding Program in 1993.
NuMex Nemator A Cayenne variety which resists nematodes.
NuMex No.6 New Mexico type Anaheim pepper. Medium heat. 6 inches long by 2 inches wide. Less pungent than NuMex Big Jim. 80 days. Developed at NMSU Chile Pepper Breeding Program in 1950.
NuMex No.6-4 New Mexico type pepper. Medium heat. Developed at NMSU Chile Pepper Breeding Program in 1958.
NuMex No.64L Pendant shaped pepper maturing from green to red. Mild heat.
NuMex No.9 New Mexico type pepper. Medium heat. Developed at NMSU Chile Pepper Breeding Program in 1921.
NuMex Orange These are used in making the really expensive multicoloured ristras. This version is known as NuMex Sunset. This chile can be used as a green Anaheim type, but is slightly hotter that the California grown chiles. 80 or more days from transplants, or seed directly into 70degF soil. Heat level is 2-3.
NuMex Primavera
NuMex R Naky Developed by Roy Nakayama at NMSU in 1985. Little heat. New Mexico type Anaheim pepper. 80 days. Heavy foliage on plant. In its pedigree it has 'Rio Grande 21', an early maturing native type, 'New Mexico 6-4', and Bulgarian paprika. It sets fruit under high temperature and low humidity.
© Graeme CaseltonNuMex Red Ripe form of the NuMex Green. See also Chile Pasado.
NuMex Suave Orange A mild Habanero variety.
NuMex Suave Red A mild Habanero variety.
NuMex Sunburst An orange ornamental de Arbol-type pepper. Grows to 2-3 inches long and 3/8 inch wide. Developed at NMSU Chile Pepper Breeding Program in 1991.
NuMex Sunflare A red ornamental de Arbol-type pepper. Grows to 2-3 inches long and 3/8 inch wide. 85 days to ripen. Developed at NMSU Chile Pepper Breeding Program in 1991.
NuMex Sunglo A yellow ornamental de Arbol-type pepper. Grows to 2-3 inches long and 3/8 inch wide. Developed at NMSU Chile Pepper Breeding Program in 1991.
From the Chile Gallery © Mike BowersNuMex Sunrise 70 days to green, 95 days to yellow ripe. Ornamental NuMex/Anaheim type with little heat. Developed at NMSU Chile Pepper Breeding Program in 1988. Peppers grow to 4-6 inches. This variety is grown primarily as an ornamental chile. This cultivar originated from a cross between 'Permagreen' and 'New Mexico 6-4'. It is similar in pungency to 'New Mexico 6-4'.
From the Chile Gallery © Mike BowersNuMex Sunset 65 days to green, 90 days to orange ripe. Ornamental NuMex/Anaheim type with little heat. See NuMex Orange. Developed at NMSU Chile Pepper Breeding Program in 1988. This variety is grown primarily as an ornamental chile. This cultivar originated from a cross between 'Permagreen' and 'New Mexico 6-4'. It is similar in pungency to 'New Mexico 6-4'.
NuMex Sweet New Mexico type mild pepper. Developed at NMSU Chile Pepper Breeding Program in 1990.
NuMex Twilight Striking container plant with green leaves and tiny purple fruits that turn yellow, then orange, then red. 120 days to ripen. Ornamental piquin type pepper. Developed at NMSU Chile Pepper Breeding Program in 1991. (Capsicum annuum).
NuMex Vaquero
NuMex Yellow These are used in making the really expensive multicoloured ristras. This version is known as Sunrise. This chile can be used as a green Anaheim type, but is slightly hotter that the California grown chiles. 80 or more days from transplants, or seed directly into 70degF soil. Heat level is 2-3.
