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 

Open-pollinated heirloom  (65 days)

Fruit Color: Black. Size: 1" Round  Plant Habit: Indeterminate  Plant Size: 4-5’

Red smooth 3" plum shaped fruits produce well the entire season. It is tart and juicy making it a fantastic salad tomato.

History: A truly black cherry tomato that is sweet, delicious and irresistible. Aaron Whaley developed this variety to create a plant which was superior and more uniform than Black Cherry. The Chocolate Cherry tomatoes pick easily from the stem and are produced in abundance on tall plants. 

Packet contains 10 Organic Seeds

Culantro cimarron, also known as Mexican coriander or long coriander, is a tropical herb (Eryngium foetidum) with a strong, pungent flavor and aroma similar to, but more intense than, cilantro, and is used in various Caribbean and Latin American cuisines. 

Appearance: Culantro cimarron has long, tough, green leaves with serrated or toothed edges, earning it the nickname "saw leaf herb". 

Taste and Aroma: It shares a similar flavor profile to cilantro but with a more potent, almost citrusy, and earthy taste. 

Culinary Uses: It's commonly used in soups, stews, rice and bean dishes, and as a flavoring in marinades and salsas, particularly in Puerto Rican and other Caribbean cuisines. 

Other Names: It has various names, including fitweed, ngò gai, recao, and shado beni. 

Medicinal Uses: Culantro cimarron has been used traditionally in folk medicine for various ailments, including chills, vomiting, burns, fevers, and more. 

Cultivation: It is a tropical perennial and annual herb, native to Mexico and South America, and cultivated worldwide. 

Botanical Family: It belongs to the same plant family as cilantro (Apiaceae). 

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.

Color: Starts green, turns deep purple, then red when fully mature.

Shape: Typically blocky, bell-shaped with 3-4 lobes, about 3-4 inches long.

Flesh: Thick, crisp, and juicy. 

Taste: Mildly sweet, fresh, and sometimes described as slightly fruity.

Heat: 0 Scoville Heat Units (SHU), meaning it has no heat. 

Uses

Excellent for fresh salads, crudités, and garnishes due to its color and crunch.

Great for roasting, stir-frying, or adding to other cooked dishes.

Adds a beautiful pop of color to any meal. 

Sweet Long from Antibes is an elegant heirloom-style pepper known for its slender, elongated shape and bright lemon-yellow color at maturity. The smooth, glossy fruits typically grow 10–15 cm long, tapering to a gentle point. Crisp and juicy with thin walls, it offers a mild, sweet flavor with no heat.

Ideal for fresh eating, salads, sautéing, grilling, or light roasting, creating paprika.

Excellent for market gardens and home growers, it is productive and performs well in warm, sunny conditions.

Matures in approximately 60 days.

Grow in full sun in fertile, well-drained soil. Start seeds indoors 8–12 weeks before the last frost. Sow 6 mm deep. Transplant outdoors once temperatures remain above 10°C. Space plants 40 cm apart. Germination occurs in 7–10 days at 28–30°C.

Their name means "little beaks" and it's easy to see why. This diminutive and sharply-tapered variety of chili pepper is one of the stars of the Spanish table. Have you ever tried them?

These peppers are simultaneously sweet, spicy, and smoky thanks to some time spent over wood fires after harvesting. The slow-roasting also cooks away much of the water in the pepper, concentrating and intensifying the natural flavors. 

The Spanish Piquillo pepper (a.k.a. the little beak pepper) is usually seen coming out of a jar. This sweet pepper with modest heat –nearly imperceptible– has both smoky and tart undertones. It received a European PDO (Protected Denomination of Origin) and cannot be commercially grown outside its Navarra, Spain region, but we have home garden seeds available for you to grow them in your own garden.

For a delicious treat, make our Marinated Piquillo Peppers Recipe. 

A rare heirloom from Northern Spain with a real surprising and delicious flavor. The 3”-4” peppers ripen from olive-green to fre-red. They grow on productive 3’ tall open-pollinated plants. Capsicum annuum  (85) Days

Heat Level: Very Mild  Scoville 0-500

~ Packet contains 10 seeds.