6 oz fruits with fruity flavor.

Sweet taste, non-acidic. 

Indeterminate. 

70 Days.

Used raw, cooked, canned or fried.

Naga Peach Pepper is a rare, extremely hot chili known for its soft peach color and intense heat. The pods are wrinkled and slightly elongated, typically 5–7 cm long, ripening from light green to a creamy peach tone. The plant is vigorous and productive in warm climates.

Scoville Heat Units (SHU):

Approximately 800,000 to 1,200,000 SHU, placing it in the super-hot category, similar in heat range to other Naga types.

Flavor Profile:

Fruity, slightly sweet, with a sharp, lingering heat that builds quickly and lasts.

Cooking Uses:

Hot sauces and extreme chili sauces

Small amounts in salsas

Spicy chutneys

Dehydrated and ground into chili powder

Infused oils (use extreme caution)

⚠️ Handle with gloves and avoid contact with eyes or skin. A very small amount goes a long way.

Aka Couve Tronchuda, Portuguese Kale or Sea Kale, it is a bright jade-green, loose-headed Cabbage with fleshy white mid-ribs and wide-spreading leaves. Sweeter and more tender than regular Cabbage, it may be harvested as a whole plant or leaf-harvested to promote center re-growth with paler, milder, frilly leaves.

Sow seeds in a container of seed starting mix 2 inches apart and cover 1/4 inch deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inches tall, then plant outdoors. Space 12 to 18 inches apart.

Portuguese cabbage is a leafy green vegetable in the brassica family. Unlike most cabbages, this vegetable doesn't form heads and grows in leaves like kale. That resulted in the alternate common name of Portuguese kale plants. ... Kale ribs and stalks are often too woody to eat. Many compare this veggie to collards.

The meaty walls of the chili provide a lot of bell pepper “pepperiness”: grassy and fresh. But underneath of it all, there's a crisp fruitiness here that's enhanced by the juiciness of the chili itself. In terms of eating experience, as mentioned, think more tomato and less jalapeño.

Juicy and meaty​​ The Rocoto is thick-fleshed and juicy, making the chili an all-time favorite in Peruvian cuisine.Between 100,000 and 250,000

While bell peppers aren't hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.

Santa Fe peppers are a type of chile pepper that are mild and slightly sweet, with a color range from yellow to orange-red. They are also known as Güero peppers. 

Characteristics 

Heat level: Mild, ranging from 500–700 Scoville Heat Units (SHU)

Color: Yellow when immature, orange, and then red when fully mature

Shape: Conical and blunt

Size: About 6 cm long and 2.5–3 cm wide

Uses: Can be eaten fresh or cooked in salads, salsas, and other dishes

Plant height: About 2–2.5 ft tall

Resistance: Resistant to tobacco mosaic virus

Perennial a cool-weather crop, which doesn’t require much attention. Low in calories, high in vitamin K1, antioxidants and fiber, which helps to lower cholesterol level

It is a very hardy and frost resistant. The vegetable even prefers a period of frost in the winter to produce the best stalks

Victoria Rhubarb is a very popular 'forcing' type of rhubarb that first appeared in England in 1837. ... It produces moderately sweet, juicy, medium sized green stalk and makes the absolute best cooking type of rhubarb. Victoria is very large with slender, tall and tender, crimson red stalks.

Its sour taste makes it a perfect ingredient in jams, crumbles, pies, and other desserts. It’s also used in sweet soups, sauces, cocktails, and rhubarb wine

Best enjoyed on sandwiches, in mashed potatoes, salad dressing, Deviled Eggs, you name it. 

Green serated leaves.

Peppers are long and thin, and can grow to be over 6 inches long 

They are similar in appearance to Szegedi 179 Paprika peppers, but are thicker. 

The peppers have thin walls and a tapered shape .

Flavor:

Peppers have a rich paprika flavor with fruity tones 

The dried and ground peppers are a deep red color and have a sweet, fruity flavor 

Uses:

Peppers can be dried and ground to make paprika 

The peppers can be stuffed, roasted, or used to make sauce 

Paprika is a key ingredient in Hungarian cooking and is used in many dishes, including goulash soup, paprikás dishes, and chicken paprikash 

Grape tomato sized 0.5" to 1.5". 

Excellent sweet flavor. 

Indeterminate.

70 Days. 

Excellent for pizza, salads, pasta sauce, roasted meat or fish or plain.

Open-Pollinated.

Sweet Hungarian Yellow Wax - Great for short season climates. Lighter and more delicate than bell peppers is part of this pepper's charm, because of its less assertive taste and thin flesh. These peppers get sweeter when left to ripen on the plant. Matures from green to green yellow.

Thin walled fruits with sweet mild flavor are 4 - 5" long and 1-1/2" wide. Plants are 30" tall and easy to grow. Most commonly pickled and used in salads and on sandwiches and pizza! - Capsicum annuum (76 days) Heirloom - Open-pollinated

Heat Level: Sweet-Mild  Scoville: 0 - 500

~ Packet contains 15 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 in the garden, or into large 5 gallon containers. Harvest peppers when they are green, orange or red.