Cubanelle pepper, also known as Cuban pepper or Italian frying pepper, is a type of sweet pepper with a mild, slightly sweet flavor. It is long and slender, usually about 4-6 inches in length, and typically ranges in color from light green to yellowish-green, although some may turn red if left to ripen.
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Habanero peppers are typically small and lantern-shaped, with a smooth, waxy exterior that can range in color from green to yellow to orange to red, depending on the ripeness of the pepper. The flesh is thin and tender, with a fruity, slightly sweet flavor that is often used in spicy sauces, salsas, and marinades.
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The Hot Banana Pepper typically measures between 4-6 inches in length and has a curved shape with a tapered end. It starts out green in color, and as it matures, it turns to shades of yellow, orange, and red. It has a thin skin and a crisp, juicy flesh that is ideal for use in cooking or eating raw.
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Jalapeño peppers are usually green when immature, but they can turn red as they ripen. They are small to medium-sized, typically about 2-3 inches long, and have a tapered, slightly curved shape with a smooth, shiny skin.
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The Long Red Cayenne Pepper typically measures between 4-6 inches in length and has a thin, wrinkled skin. It starts out green in color and as it matures, it turns to a bright red. It has a thin flesh and a pointed tip, making it easy to cut and prepare.
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Poblano peppers are usually dark green when ripe, but they can turn reddish-brown or almost black as they age. They are medium to large-sized, typically about 4-5 inches long and 2-3 inches wide, and have a curved, heart-shaped or triangular shape with a smooth, shiny skin.
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Serrano pepper is a small, slender chili pepper that is commonly used in Mexican cuisine. It is similar in appearance to a jalapeño pepper, but smaller and thinner, with a bright green color when unripe and turning red when mature.
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The Sweet Banana Pepper typically measures between 4-6 inches in length and has a curved shape with a tapered end. It starts out light green in color, and as it matures, it turns to shades of yellow, and sometimes red. It has a thin skin and a crisp, juicy flesh that is ideal for use in cooking or eating raw.
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