Anaheim Pepper 'Spitfire'
Pre-order for local pick-up available as early as April 15.
I chose to add ‘Spitfire’ to my hot pepper roster because of its consistent fruit yield and resistance to blight. You can expect 7-9” long fruit that can turn from green to red as they ripen.
I feel that ‘Spitfire’ is a somewhat misleading name for this mild heat pepper. Milder even than poblanos, anaheims are grown for their slight kick of heat ranging from 100-300 SHU. Perfect on the grill to add atop a steak or burger for some cowboy heat.
Height: ~24-30”
Pre-order for local pick-up available as early as April 15.
I chose to add ‘Spitfire’ to my hot pepper roster because of its consistent fruit yield and resistance to blight. You can expect 7-9” long fruit that can turn from green to red as they ripen.
I feel that ‘Spitfire’ is a somewhat misleading name for this mild heat pepper. Milder even than poblanos, anaheims are grown for their slight kick of heat ranging from 100-300 SHU. Perfect on the grill to add atop a steak or burger for some cowboy heat.
Height: ~24-30”
Pre-order for local pick-up available as early as April 15.
I chose to add ‘Spitfire’ to my hot pepper roster because of its consistent fruit yield and resistance to blight. You can expect 7-9” long fruit that can turn from green to red as they ripen.
I feel that ‘Spitfire’ is a somewhat misleading name for this mild heat pepper. Milder even than poblanos, anaheims are grown for their slight kick of heat ranging from 100-300 SHU. Perfect on the grill to add atop a steak or burger for some cowboy heat.
Height: ~24-30”
A Note from the Grower
Sometimes, all you need is some spice. Find all levels of heat in my hot pepper selections this year. From a classic jalapeño to my latest addition, ‘Spitfire’ Anaheim chile, you should be able find the heat you’re searching for this summer. Read more about pepper plant care in the Plant Guide.
A word of caution to those handling hot peppers, avoid touching your face when harvesting. The oils in peppers exist in their fruit, but also in their leaves and stems.
In the pepper world, a common measure of heat is the Scoville Heat Scale. The amount of capsaicin (the oil that causes the fire in our mouths) is measured in Scoville Heat Units (SHU). <5,000 = mild | 2,500-50,000 = medium | >50,000 = hot (Levels keep going for especially hot peppers like the infamous ghost pepper which receives around a 1,000,000 SHU rating.)
