Below are the U-Pick orchards and farms for peppers that we know of in this area.
Not all areas of New Zealand have peppers farms that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
There are various types of peppers based on their characteristics. It's important to note that pepper heat levels can vary, and individual tolerance to spiciness may differ. When using hot peppers, exercise caution and consider using gloves or washing hands thoroughly to avoid skin or eye irritation.
See the table at the bottom of his page for detailed information and a master list of varieties.
Peppers are a hot weather crop, and cannot tolerate frost and cold soil. In the U.S. Peppers typically peak hot summer months into the Autumn.
Whether you pick Peppers from your garden or at a Pick-Your-Own farm, here are a few tips to keep in mind.
Look for Peppers that are :
Name | Heat | Photo | Description | Best uses |
Bell Pepper | Sweet | Large, blocky peppers with a mild, sweet flavor. They come in different colors such as green, red, yellow, and orange. | Salads and sandwichs They also add sweetness and color to cooked dishes, stir-fries, and stuffed pepper recipes. | |
Banana Pepper | Sweet | Long and tapered, they have a mild to moderate heat level and a tangy-sweet flavor. | Salads, subs and sandwiches Frequently used in pickled form, they add tang and crunch to sandwiches, salads, and antipasto platters. They can also be stuffed or sliced for various culinary applications. | |
Cubanelle Pepper | Sweet | Light green and elongated, they have a mild heat and a slightly sweet taste. | ||
Pimento Pepper | Sweet | Large and heart-shaped, they have a sweet and fruity flavor, often used for stuffing. | Cooking | |
Poblano Pepper | Medium | Dark green, heart-shaped peppers with a mild to medium heat level and a slightly smoky flavor. | Frequently used in Mexican dishes like chiles rellenos, mole sauce, and salsas. They can be roasted, stuffed, or sliced and added to various recipes. | |
Shishito Pepper | Small and thin-walled pepper with a mild and slightly sweet taste. | Popular in Japanese cuisine, often enjoyed blistered or charred as an appetizer or side dish. They can also be used in stir-fries, tempura, or stuffed with cheese or other fillings. | ||
Anaheim Pepper | Medium | Mild to medium heat, with a long and narrow shape. They are often used in Southwestern cuisine. | Commonly used in Southwestern and Mexican dishes. They are great for roasting, stuffing, or adding to salsas, chilis, and stews. | |
Hungarian Wax Pepper | Medium | Medium heat peppers that come in various colors. They have a waxy texture and a tangy flavor. | ||
Chili peppers | Medium | Used in making... wait for it... Chili | ||
Cherry Pepper . | Medium | Small and round, they have a mild to medium heat level and are often used pickled or stuffed | Thai and other Asian cooking | |
Jalapeño Pepper | Hot Peppers | Medium heat level with a distinctive bright green color and a slightly smoky flavor. | They are commonly used in Mexican cuisine. They add a spicy kick to salsas, guacamole, nachos, and are often used for stuffing or pickling. | |
Arbol peppers | Hot Peppers | |||
Serrano Pepper | Hot Peppers | Hotter than jalapeños, they have a bright green color and a spicy taste. | Commonly used in salsas and sauces. Adds a spicy heat to salsas, pico de gallo, hot sauces, and other Mexican dishes. They can also be pickled or used to infuse flavor into oils and vinegars. | |
Cayenne Pepper | Hot Peppers | Thin and elongated, they are known for their fiery heat. | Often used in powdered form as a spice. Often used in powdered form as a spice for adding heat to various dishes. It can be sprinkled over pizzas, used in sauces, or added to spice rubs for grilling or roasting meats. | |
Thai Bird's Eye Pepper | Hot Peppers | Small and slender, they pack a powerful heat punch. | Commonly used in Thai and Southeast Asian cuisine. Commonly used in Thai and Southeast Asian cuisine. They are perfect for adding heat and flavor to stir-fries, curries, soups, and dipping sauces. | |
Habanero Pepper | Very hot | One of the hottest peppers, with a fruity flavor and intense heat. Use with caution. | Adds intense spiciness to salsas, hot sauces, marinades, and jerk recipes. Use with caution and in small amounts due to its high heat level. | |
Scotch Bonnet Pepper | Very hot | Similar to habaneros, they have a tropical fruity flavor and fiery heat. | Commonly used in Caribbean cuisine. | |
Carolina Reaper | Very hot | One of the hottest peppers in the world, known for its extreme heat. Handle with extreme caution. | ||
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
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With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
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