Bell Mini Mix – Red, Yellow, and Orange - These small colorful snack size peppers are sweet, crunchy, and full of flavor. It is fun to watch them grow and turn from green to their intended color of red, yellow, or orange. These seeds are not color-coated so this will add to the suspense! They are delicious raw and can be cooked in so many ways; fried, baked, or barbequed are just a few. Each plant will produce peppers in one of the three colors. The sturdy 24“plants produce all summer and grow well in containers.

Growing Tip In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest peppers when they are yellow and full size.

Capsicum annuum (75 days)

Heat Level: Sweet   Scoville: 0

Heirloom/Open-pollinated/Non-GMO 

Packet contains 10 seeds. 

Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is ubiquitous in West Africa as well as the Caribbean.

100,000-350,000 scoville units

With a heat rating of 100,000-350,000 scoville units, the scotch bonnet can be up to 40 times hotter than a typical jalapeño pepper 

One of the best old Russian black tomato heirlooms. It has a striking appearance and is very tasty with an extraordinary rich and complex flavor. It has a unique pear shape, with narrow green shoulders and a larger dark burgundy base. Japanese Black Trifele is a potato leaf plant that tolerates drought, hot temperatures, and produces delicious fruit all summer long. The flavor is best when not overwatered. Resists cracking.

Solanum lycopersicum (85 days) 

Organic Heirloom/Open-pollinated/Non-GMO 

Plant Habit: Indeterminate | Plant Size: 6’ 

Fruit Color: Mahogany with Green Shoulders |Shape: Pear |Size: 4-5 oz.

Packet contains 10 Seeds. 

Chimayo

Heat Level: Medium  Scoville 4,000 - 5,000

Grow the pepper that’s long been prized by restaurants and is a favorite among chefs. Shishito is a Japanese sweet pepper that produces handfuls of finger-long fruits. Usually used when green (though also fine to eat when red), the peppers are thin-walled, making them ideal for tempura and stir fries. On this side of the Pacific, it’s wildly popular as an appetizer—tossed with oil, then char-grilled or pan-seared to a blackened, blistered state and salted. Plants are compact and perfect for containers. Use one plant per 18-inch pot.

Guajillo chile peppers are very common to Mexican cooking, and are the workhorse of chiles with a lot of dazzle. The Guajillo, Ancho (dried Poblano), and Pasilla are referred to as the "Holy Trinity of Chiles". They are all used together to make authentic Mexican mole sauces.

Pods grow to 4-6" long with thin flesh and shiny reddish brown color. They have a very distinctive sweet heat flavor. Plants are very productive and grow well in dry climates. Capsicum annuum (75 days)

Heat Level: Medium  Scoville 3000 - 5000

~ Packet contains 10 seeds.

This distinctively rich Mexican poblano has a smoky yet sweet flavor. When poblano peppers are dark green-black they can be used for stuffing and roasting. When the peppers ripen to red, they can be dried as ancho chiles and used to make sauces, soups, and meat seasoning.

This classic Mexican pepper is heart-shaped and over 4” long by 2-1/2” across at the shoulder. Plants are 24” high and will continue to grow more peppers if picked frequently. When fresh it is Poblano and when dry it is Ancho. 

 Capsicum annuum (95 days) Heirloom - Open Pollinated

Heat Level: Mild Scoville: 1,000-3,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest peppers when they are green. 

The Mulato Isleno pepper is a large, heart-shaped Mexican chili, similar to a Poblano but sweeter, maturing from dark green to a rich, chocolate-brown color, often nicknamed the "chocolate poblano" for its flavor notes of cocoa, raisins, licorice, and tobacco. With mild heat (1,000-1,500 SHU), it's versatile for stuffing (chile relleno), roasting, and is a key ingredient in authentic mole sauce, offering deep, earthy sweetness and complexity when dried. 

Appearance: Large, heart/triangular shape (up to 6" long), ripens from dark green to a glossy, rich chocolate-brown.

Flavor Profile: Sweet, earthy, with hints of cocoa, raisins, licorice, and tobacco; complex and sophisticated.

Heat Level: Mild (1,000 - 1,500 Scoville Heat Units), less spicy than a jalapeño.

Plant: Produces abundantly on sturdy plants, tolerates heat and drought well. 

Fresh: Roasting, stuffing (chile relleno), mild salsas, stews, and fresh sauces.

Dried: Essential for authentic mole sauce, where its deep color and flavor shine.

Pairs Well With: Chocolate, coffee, cinnamon, nuts, sesame seeds, meats, and cheese. 

60 days. Indeterminate.

Mini San Marzano tomatoes are elongated and have a pear shape with thin skin. They are usually about 3 centimeters long and weigh 20-25 grams. 

Mini San Marzano tomatoes are sweeter and meatier than other tomatoes, and have less seeds. They have a rich taste and little acid. 

Mini San Marzano tomatoes can be eaten whole or sliced, and are great for snacking, salads, aperitifs, and cooking. They cook quickly and can be used in kebabs, pasta, vegetable ragouts, and deconstructed ratatouille.