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Banana peppers are slender and elongated, averaging 5 to 12 centimeters in length, and have a signature curved and conical shape with tapered, pointed ends. The skin is waxy, smooth, and ripens from yellow to orange or red when fully mature. Underneath the surface, the flesh is thick and crisp, encasing a central cavity filled with many small, round cream-colored seeds. Banana chile peppers are mild with little heat and have a tangy, slightly sweet flavor that is enhanced maturity.
Seasons/Availability
Banana chile peppers are available in the summer.
Current Facts
Banana chile peppers, botanically classified as Capsicum annuum, are bright yellow, sweet pods that grow on small leafy plants and are members of the Solanaceae or nightshade family. Also known as Sweet Banana chiles, Yellow Wax peppers, and Sweet Frying peppers, Banana chile peppers earn their name from their similarity in color and shape to bananas. Banana chile peppers are a mild variety ranging 0-500 SHU on the Scoville scale and are known for their sweet flavor used in both raw and cooked culinary applications. This pepper is also a popular home garden variety as it can be grown in small spaces, is easy to grow, and is a prolific producer, growing 25 to 30 pods per plant.
Nutritional Value
Banana chile peppers are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and produce collagen. The pepper also contains minerals such as manganese, phosphorus, potassium, and iron, and vitamins such as riboflavin, thiamine, folate, and niacin.
Applications
Banana chile peppers are best suited for both raw and cooked applications such as frying, baking, and roasting. When used fresh, Banana chile peppers can be chopped and used as a garnish on salads, hot dogs, pizzas, and sandwiches or blended into salsa. The peppers can also be pickled and served on cheese boards or used as a topping on cooked meats. In addition to fresh and pickled preparations, Banana chile peppers are popularly stuffed and fried, cooked into pepper jelly, or roasted with other vegetables and meats. The sweet peppers can even be used to top ice cream. Banana chile peppers pair well with cured meats, Italian sausage, fried chicken, roasted ham, bacon, cucumbers, artichoke hearts, olives, cabbage, shallots, spinach, arugula, Romano cheese, rice, and quinoa. The peppers will keep 2-3 weeks when stored whole, unwashed, and loosely placed in a plastic bag in the refrigerator.
Ethnic/Cultural Info
In the United States, Banana chile peppers can be found fresh at grocery stores and local markets, but these peppers are often the victim of false identity and have been met with mixed reactions from consumers. When young and bright yellow, Banana chile peppers are very similar in appearance, color, and shape to mild pepperoncini peppers and medium to hot Hungarian wax peppers. All three of these peppers are also used similarly in recipes but have subtle flavor differences and levels of heat. Due to their resemblance, the peppers are sometimes mislabeled in stores sending consumers home with a hot Hungarian wax pepper when they think they are purchasing a mild Banana pepper. The peppers are also almost indistinguishable when sliced causing even more confusion at restaurants carrying multiple pepper varieties for sandwiches and salads. Despite the mistaken identities, Banana chile peppers have remained a popular variety for home cooking and are a favorite pepper to deep-fry in the southern United States and served with poultry or ham.
Geography/History
Banana chile peppers are descendants of peppers native to Hungary that were first introduced to the United States in 1932. From this introduction, the Corneli Seed Company developed the Banana pepper from a mutation of the original seeds in 1940 and continued to breed the variety as a popular, sweet pepper. Today Banana chile peppers are a favorite home garden variety and can be found at local farmers markets and specialty grocers in the United States and Europe.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Banana Peppers are slender, elongated peppers ranging from 5 to 12 centimeters in length, with a curved, conical shape and tapered, pointed ends. Their smooth, waxy skin ripens from yellow to orange or red as they mature. With mild heat, they offer a tangy, slightly sweet flavor that intensifies with ripeness. Inside their thick, crisp flesh is a cavity filled with many small, round, cream-colored seeds.
From JR Organics..Banana chile peppers can be enjoyed both raw and cooked, making them incredibly versatile. Use them fresh as garnishes for salads, pizzas, or hot dogs, or blend them into salsa. They can also be pickled, stuffed, or fried. These sweet peppers pair excellently with Italian sausage, bacon, spinach, or Romano cheese. For storage, keep them whole and unwashed in a loosely sealed plastic bag in the fridge, where they’ll last around 2-3 weeks.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Banana Chile Peppers from JR Organics…Banana chile peppers, also known as Sweet Banana chiles or Yellow Wax peppers, have a sweet flavor and are mild, scoring 0-500 SHU on the Scoville scale. They are nutrient-rich, offering vitamin C, riboflavin, thiamine, folate, niacin, and minerals like potassium, phosphorus, and iron. These bright yellow peppers are prolific growers, with each plant producing 25 to 30 pods, making them an excellent choice for home gardeners with limited space.
From JR Organics..Banana chile peppers are a sweet variety developed in 1940 by the Corneli Seed Company, originating from Hungarian peppers introduced to the U.S. in 1932. These peppers are cherished by home gardeners and regularly appear at farmers markets and specialty stores across the U.S. and Europe.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Banana Chile Peppers from JR Organics..Banana chile peppers are often confused with similar-looking peppers like mild pepperoncini or hot Hungarian wax peppers, leading to occasional mismatches in heat level expectations. This resemblance can result in mislabeled produce at stores or mix-ups in restaurant dishes. Still, Banana chile peppers remain a beloved choice in home cooking, especially in the southern U.S., where they are frequently deep-fried and paired with poultry or ham.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
(619) 295-3172 [email protected]
Banana Chile Peppers from JR Organics..Banana chile peppers are slender, elongated, and average 5 to 12 centimeters in length. They have a signature curved, conical shape with pointed ends and a smooth, waxy skin that ripens from yellow to orange or red as they mature. Their flesh is thick and crisp, and they have a mild heat level with a tangy, slightly sweet flavor that intensifies when fully ripe. Inside, they contain a central cavity filled with small, cream-colored seeds.
JR Organics
Escondido, CA
Banana chile peppers are versatile for both raw and cooked dishes. You can chop them fresh for salads, hot dogs, pizzas, and sandwiches, or blend them into salsa. They’re delicious pickled for cheese boards or as toppings on meats. They can also be stuffed, fried, roasted with vegetables, used in pepper jelly, or even as a unique ice cream topping. Stored whole and unwashed in a plastic bag in the fridge, they stay fresh for 2-3 weeks.
Case Farm
Oak Harbor, WA
Banana chile peppers, part of the Solanaceae family, are bright yellow, mildly sweet pods resembling bananas in both color and shape. They are rated 0-500 SHU on the Scoville scale, making them a mild pepper variety. Each plant can produce 25 to 30 pods, making them a perfect option for home gardens due to their prolific yield and small-space adaptability. They are nutrient-rich, packed with vitamin C, potassium, and iron, along with vitamins like riboflavin and niacin.
Beylik Farms
Banana chile peppers are a sweet pepper variety developed in 1940 by the Corneli Seed Company from a mutation of seeds introduced to the United States in 1932. They originated in Hungary before being cultivated in America. These peppers have become a staple in home gardens and are commonly found at farmers markets and specialty grocers across the United States and Europe.
Rodriguez Family Farms
San Diego, CA
Banana chile peppers are commonly found in the United States but are often mistaken for pepperoncini or Hungarian wax peppers due to their similar appearance. While all three peppers are used similarly in recipes, they differ in heat levels and flavor. This misidentification can lead to surprises for consumers. Despite this, Banana peppers remain a beloved choice for home cooking and are especially popular deep-fried in the southern U.S., often paired with poultry or ham.
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