Pam: From this list, It looks like a few may work.

NewMex R Naky chili pepper
Sonora chili pepper
Anaheim chili pepper

Good luck.

Kevin

Here is a link that might be useful: from chilipeppermadness website

Thanks Kevin, I didn't realize R Naky was an Anaheim I've considered growing it over the years (the picture on the Chile Pepper Institutes site is really pretty) but never got seeds, maybe I will this year. I hadn't heard of Sonora. Both of those might be something to try, some people prefer the milder peppers, even I do sometimes. ;-)
Pam

I have had a lot of success with the NuMex Big Jim. The seeds are easy to find and the peppers are quite large.

-UPucker

Pam: It's a hybrid of 3 different peppers, I guess. Click on the details on that site. Might suit your needs or not. :)

UPucker: Big Jim's are actually one of the hotter Anaheims.

Kevin

Good to know. I have found alot of range in heat between different Big Jim's I grew last year. I picked 15-20 at once so I dont know which peppers came from each plant. But we made all of them into rellenos and some were much hotter than others.

-UPucker

Yeah. Agree on the wide ranging on the heat. Pisses me off a tad when i specifically go out of the way to make a dish "mild" for others and they still complain it's hot.

Doesn't even have to be plant to plant -- can be pod to pod.

Kevin

What you know !! I never knew that there are so many kinds of Anaheim. I alway thought that they are sweet peppers.

Now, I am growing some this year. I'll find out what those are in a couple of months.

I buy them regularly from a local produce company here in MN, and they are not hot compared to the ones ive grown. Same with the anaheims available at the local jumbo grocery stores(Cub and Rainbow)

Those shipped in anaheims are also are pale lime green color compared to the less pale lime green of the Big Jims.

Hmmmm Which are the anaheims in this pic? Lets play name those peppers.

Upucker, that is some colorful tray of peppers there.
Of course, Anaheim can get red too when left to mature.

In that tray I can identify a few:

Aji Lemon
Jalapeno
Habanero
Poblano
Anaheim (big pale green ?)
Hungarian HW (smaller pale green??)

are those bigger fatter red ones Beaver Dam? Looks like some Pepperoncinis in there too.

You guys were talking about the heat variability (I tell people that Annuums are psychotic due to that). But I got a good one. One time I took some Beaver Dams and sliced them in 1/2 lengthwise and filled with meat mixture and cheese. I took 1/2 of one and my husband took the other. My 1/2 had essentially no heat, he complained and complained about how hot his was. Yeah, sure.. so I took a bite, it was a LOT hotter than my 1/2. sheesh... same damn fruit.
Pam

Hi Pam,

I was wandering around the other day and stumbled across the article linked below. It was written in 2008, so doesn't include the "Heritage" line, but still worth a look.

Rick

P.S. Scroll down a few screens worth until you see the table.

Here is a link that might be useful: NMSU pepper SHUs

thank you very much for the link, the table and all the info following it is great info. actually, at the bottom of the table they have the Heritage peppers.
Pam

You're right - the Heritage peppers are on there. For some reason, I thought the Heritage line had more than two pepper varieties and certainly were developed after 2008.

....damn I'm getting old.

Rick

hahaha, I feel your pain Rick. :-)
Pam

hey, after looking at that table, maybe you guys can help me out here. I have read several of the chile pepper institute's papers. I have noticed that they seem to put an extra "0" at the end of their scovilles, such that, a jalapeno - instead of being the 2500-5000 rating that I have always seen, they say 25,000-50,000. I've been confused over that for some time now. Anyone have an answer?
Pam

Pam: My guess is either a typo(there's some college tuition going to waste...:P) or they really did develop an extra hot Jalapeno. I only notice it on that list with the Japs at first glance.

Kevin