Six varieties spanning four continents and ten thousand years of cultivation history — from the wild Chiltepin ancestor of all cultivated chiles to a Macedonian sweet pepper built for roasting into ajvar. Each one chosen for a specific reason.
Large, thick-walled sweet pepper. The classic Macedonian ajvar variety — grown to be roasted.
Slow Food Ark of Taste. Thin-skinned Italian frying pepper brought to America in 1887 by the Nardello family.
Mostly mild, one in ten is hot. Blister in a dry pan with salt. Japan's great snack pepper.
The wild ancestor of all cultivated chiles. Still grows as it did before humans changed anything.
Little beak pepper. Teardrop-shaped, mild, sweet-fruity. Brazil's most beloved mild chile.
Upright clusters of simultaneous green, orange, and vivid red fruits. Edible and visually striking.