Sweet Peppers

We grow around 20 different varieties of sweet peppers. Color is our thing! The first ones to make it to market are a variety of green-stage colors: white, purple, lavender and, of course, green.

Piquillos
Prized as the sweetest, brightest, most tender, and easiest peeling roasting pepper. Until now it has only been available in cans or jars from Spain, it is a favourite of client chefs!

Basque Fryers
aka doux long des Landes, piment d’ Anglet , or chiparras. This is a sweet tender pepper, often twisted in wild shapes and looking like a hot paprika type. Commonly used green or red in sauces, piperade, salads, or fried/sautéed. This pepper is rapidly finding a place as a unique addition to many culinary delights. See articles.

Sweet Cherry
Large ping-pong ball sized cherry dark green to red

Napolitano Fryers
This small pepper is known as friarello in Italy. It is about finger size and often fried or quickly roasted at the green as it gets a tough skin when it matures to red. We are only producing small quantities of this pepper but it too has a devoted following.

Cubanelles
We grow several varieties of these sweet long tender peppers. Most are cream to lime green maturing to red. They are the sweetest of the green peppers and are thinner walled than bell types. They are excellent for frying and stuffing.

Italian long roasters
The largest of the cubanell family dark green to red. Always very sweet.

Sweet banana (Hungarian)
(Bácskai Fehér) long pepper starting as cream and ripening to red fryer/pickler.