Green Frill mustard is a common salad green, pot herb, braising and pickling green in a diversity of cuisines from Asia to Europe to South America. Its ornately perforated leaves hold vinaigrettes beautifully and its succulent texture mixes well with other salad greens. Green Frill mustard pairs well with beef, pork, grilled fish, garlic, creamy soft and fresh cheeses, nutty oils, light vinegars, citruses such as grapefruit and lemon, mushrooms, fennel, cucumbers, tomatoes, avocados, cumin, basil, persimmons, pomegranates and stone fruits such as peaches and cherries.

Santaka peppers are 2–3 inches long, thin-walled, and have a tapered teardrop shape. They are green when unripe and turn red when ripe. The skin is thin and wrinkled when harvested. 

Santaka peppers have a Scoville heat rating of 40,000–50,000, which means they are very hot. They have a simple, intense heat that blends well with other bold spices. 

Santaka peppers can be used fresh in stir-fries and soups, or dried into a powder for sauces, chutneys, salsas, and more. They can also be steeped in vegetable oils to infuse the oil with their heat.

Sriracha peppers are a hybrid jalapeño pepper that are large, dark green, and turn red when ripe. They are mildly hot, with a Scoville rating of around 2,300–2,500, and are used to make the popular condiment sriracha. 

Fruit: Large, uniform, dark green fruit that turns red

Skin: Smooth

Scoville rating: 2,300–2,500

Growth: Indeterminate

Days to harvest: 80–95

Spacing: 18–24 in (46–61 cm)

Height: 18–22 in (46–56 cm)

Here are some tips for growing Sriracha peppers:

Plant in full sun 

Ideal temperatures are 70–80°F during the day and 60–70°F at night 

Water deeply but not too often, about 1–2 times a week 

Wait to harvest until the fruit reaches full maturity to reduce yield 

Frequent picking will increase yield but will sacrifice flavor 

Use pruning shears or a knife to cut the fruit from the branch 

Sriracha peppers can be used for roasting, pickling, or slicing.

Thai hot peppers, also known as bird's eye chilies, are small, fiery peppers that measure between 50,000 and 100,000 Scoville heat units, making them significantly hotter than a jalapeño but milder than a habanero. These peppers have a slender, tapered shape, are about 1–2 inches long, and mature from green to a bright red color. They have a fruity, earthy flavor with a pungent heat that is used widely in Thai and other Southeast Asian cuisines, often in curries, soups, and stir-fries. 

Size and shape: Small, slender, and tapered, usually 1–2 inches long and 1/4–1/2 inch wide.

Color: Green when young, ripening to a bright red.

Flavor: Fruity and earthy, with a pungent heat.

Texture: Thin, crisp, and waxy when fresh. 

Scoville units: 50,000–100,000 SHU.

Comparison: About 23 times hotter than a jalapeño and roughly one-third as hot as a habanero.

Note: The seeds and membranes contain the most heat and can be removed to reduce it. 

Thai Chili

Thai chili, also known as bird's eye chili or simply bird chili, is a small, fiery pepper variety native to Southeast Asia. 

Winged beans are a tropical legume where the entire plant is edible: the pods have four "wings," the leaves can be cooked like spinach, and the roots form a tuber similar to a potato. They are a nutritious food source, rich in protein, vitamins A and C, and iron, and are a staple in many Southeast Asian cuisines. 

Growth: They are a vining plant that requires sturdy support, like a trellis, to grow.

Pods: The pods are angular with four frilly "wings" running lengthwise, and they can be green, purple, or red.

Edible parts: You can eat the pods when young, and the mature seeds can be used like soybeans.

Other edible parts: The leaves taste like spinach, the flowers can be eaten, and the roots can be cooked like a potato or sweet potato. 

Pods: Young pods can be eaten raw in salads or sliced and stir-fried.

Seeds: Mature seeds can be dried and ground into flour or used similarly to soybeans.

Roots: The tuberous roots are edible cooked or raw and have a nutty flavor.

Leaves: Young leaves are tender and can be cooked like spinach. 

Climate: They thrive in hot, humid conditions but can also be grown in temperate zones.

Planting: Seeds are frost-sensitive and should be planted after the last frost. Cooler soil temperatures can hinder germination.

Preparation: Before planting, seeds benefit from being soaked for 12–24 hours and may require gentle nicking to help with germination. 

Wrinkled Pepper is a specific variety of hybrid hot chili pepper (Capsicum annuum) known for its high pungency and wrinkled appearance. It is a strong-growing, high-yield plant primarily used in Chinese and other Asian cuisines. 

Heat Level: It is a hot pepper with high pungency.

Appearance: The fruits are long and have a distinctive wrinkled skin. They ripen from green to a vibrant red color.

Fruit Size: Individual fruits are relatively large for a hot pepper, typically around 13-16 cm (about 5-6 inches) in length and 3.0-3.5 cm (about 1.2-1.4 inches) in diameter.

Maturity: It is an early-maturing variety, generally ready for harvest around 55 days after transplanting.

Plant Habit: The plant has strong vigor and a semi-upright growing habit, making it prolific and high-yielding.

Usage: It is suitable for both fresh markets and for drying to create chili flakes or powder. 

Origin: Japan. 

Other Names: Chilies Japones. 

Plant Characteristics: 2-3 feet tall, multi-branched, with peppers growing in upright clusters of 5-6. 

Flavor: Similar to Cayenne or Thai peppers, with a fruity and spicy taste. 

Heat Level: 40,000 – 75,000 Scoville Heat Units (SHU). 

Culinary Uses: Used fresh when a milder heat is desired, and dried and ground for shichimi togarashi. 

Growth: Highly productive, with new peppers appearing as older ones are harvested. 

Popularity: One of the most prolific Capsicum Annuum hot peppers. 

Kung Pao peppers have an earthy, smoky flavor and a medium heat level of 7,000–12,000 Scoville Heat Units (SHU). They are considered a less spicy alternative to Thai and Cayenne peppers. 

Kung Pao peppers are long, slim, and have thin walls. They mature from green to red and can grow to be 4–6 inches long. 

Kung Pao peppers can be used in stir-fries, frying, grilling, or dried into chili powder. They are a key ingredient in Kung Pao chicken, a dish that is known for its distinctive spicy flavor.

Hong gochu (홍고추) are vibrant red Korean chili peppers, prized for their sweet, smoky, slightly tangy flavor and mild-to-medium heat (around 5,000-7,000 SHU), essential for authentic kimchi, gochujang (chili paste), and stews, offering rich color, depth, and flavor to Korean cuisine, used fresh, dried, or ground. 

Color: Bright, glossy red when ripe, sometimes shiny green when unripe.

Shape: Elongated and slender.

Flavor: Rich, sweet, smoky, slightly floral, with earthy notes.

Heat: Mild to medium, less intense than some other Korean varieties. 

Gochugaru: Dried and ground to make coarse or fine chili flakes for kimchi, marinades, soups, and sauces.

Gochujang: A key fermented chili paste ingredient.

Fresh: Used chopped in side dishes (banchan), salads, or for garnishes.

Dried: Can be used whole or in powders for deep flavor and color. 

Provides spice, vibrant red color, sweet/smoky flavor, and acts as a natural preservative in kimchi.

A fundamental ingredient, distinguishing many traditional Korean dishes. 

A striking, slender chili growing up to 12 inches long, Sichuan Long Pepper delivers medium heat (about 10,000–30,000 SHU) with a clean, bright cayenne bite. Thin-walled and fast-drying, it’s perfect for stir-fries, chili oil, drying, and grinding into flakes or powder, adding classic Chinese-style heat and aroma to dishes.