This must-have variety is a heavy and consistent producer all season long, perfect for any vegetable garden. Its plum-shaped, 5cm fruit are a uniquely beautiful, deep mahogany with subtle dusky-green shoulders. They offer a great sweet and tangy flavor, making them ideal for eating fresh or cooking in your favorite dishes.

Appearance: Plum-shaped, mahogany-red fruit with dusky-green shoulders 

Flavor: Sweet and tangy with a complex flavor, best when cooked or dried 

Growth: Indeterminate vines that are productive and can grow well even in cooler temperatures 

Uses: Ideal for making rich, dark-colored sauces, salads, and for snacking 

Garden Peach tomatoes are a cultivar of tomato, native South American fruit mainly from Peru. Its small, bright yellow fruit is the standard globe shape of tomato. With its yellow coloring, blushing vaguely pink mottling when very ripe, and fuzzy skin, it resembles a peach. This cultivar is also extremely prolific.

Open-pollinated heirloom  (71 days)

Fruit Color: Yellow. Shape: Round. Size: 2-4 oz. Plant Habit: Indeterminate  Plant Size: 5’

Tomatoes have fuzzy skin just like a peach! They are mildly sweet 2-4 oz fruits that are fun to grow and quite a novelty.

History: This heirloom was developed in 1890 by plant breeder Elbert S. Carman andwas introduced as a novelty in the Hallock & Sons 1890 seed catalog. In 1893 Burpee described this heirloom as "delicate, melting in the mouth like a grape".

Organic Heirloom non-GMO    10 Seeds

The Malagueta pepper is small, typically 1-2 inches long, and has a conical shape that tapers to a point. It ripens from green to a bright red. 

Flavor:

It has a fruity aroma and a flavor profile that is described as sweet, citrusy, and slightly bitter. 

Heat:

The Malagueta pepper is known for its intense heat, with a Scoville heat unit rating between 60,000 and 100,000. 

Usage:

It's a staple in Brazilian, Portuguese, and Mozambican dishes, often used in sauces like piri piri. It's also used to season meats, poultry, and vegetables. 

Plant:

The plant is bushy and dense, growing to about 2-3 feet tall, and produces many small peppers. 

Related Names:

In Brazil, smaller peppers may be called "malaguetinha," while larger ones are "malaguetão,"

Used in dishes callled Feijoada and Moqueca.

The Purple Carolina Reaper is a striking superhot chili pepper and a rare variation of the renowned Carolina Reaper, distinguished by its deep purple pods that often pass through shades of green and pink as they mature. It delivers extreme heat, typically ranging from 1.5 to 2.2 million Scoville Heat Units, balanced by fruity, slightly floral undertones, making it well suited for ultra-hot sauces and chili powders.

Carolina Reaper is the current record holder for being the HOTTEST PEPPER in the world. It is one of the hottest peppers you can find - when you eat it your ears will pop, your body will tingle and everything will feel numb! Warning: Intense endorphin rush ahead! Maximum heat reported at over 2,200,000 Scoville Heat Units The Carolina Reaper is an absolutely amazing pepper.

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Stupid Hot

Scoville Heat Units: 1,500,000 - 2,000,000

LIABILITY WARNING STATEMENT:

We are not liable/responsible for use of this seed. It is sold 'as is' and use/responsibility/liability is entirely up to the consumer whom purchases these packets. The Carolina Reaper is the official hottest pepper in the world is the with a reported over 2 million Scoville heat units. So, enough of this pepper in a short period of time can surely kill you. Maybe. No one has tried it, nor would we recommend it!  Eating just one won't likely do it, but if you ate a whole bowl-full you could be in trouble! 

These small mushroom-shaped peppers have a sweet, fruity flavor, much like Habanero and Scotch Bonnet peppers. Jamaican Peppers are a staple in many Mexican dishes, including salsas, hot sauces, and meat rubs. It is commonly used in Jerk sauces in the Caribbean because of its balanced heat.

An heirloom pepper with smooth waxy pods that are 1-2" across. They have a citrus-like flavor and aroma. The peppers will mature from green to bright yellow on very productive 24-30" tall plants.

Capsicum chinense (90 days) Heat Level: Extremely Hot Scoville: 250,000

The packet contains 5 seeds.

The Sangram Sri Lanka pepper is a slender, pointed chili known for its vibrant color transition from green to bright red when fully ripe. It typically grows 5–8 cm long with smooth, glossy skin and a slightly curved shape. This variety is popular in Sri Lankan cuisine, valued for its bold heat and slightly fruity, sharp flavor that enhances curries, sambals, and stir-fries.

Approximately 50,000 – 100,000 Scoville Heat Units

This places it in the medium-hot range—similar to a cayenne but often perceived as a bit sharper and more immediate in heat.

Ideal for fresh use, drying, or making hot sauces and chili pastes.

Serrano Tampiqueño - This variety has a distinctive and unique hot flavor! It is crisp, bright and notably hotter than the jalapeño it resembles. Serranos are typically eaten raw, so no need to roast or peel. Popular in pico de gallo, salsas, and soups. This Tampiqueño variety has superior flavor compared to other serranos.

Small 2-1/2" long and 1/2" wide peppers grow on productive 24" plants. A little pepper with a big kick. Capsicum annuum (78 days) Heirloom - Open-pollinated

Heat Level: Very Hot  Scoville 15,000 - 25,000

~ Packet contains 30 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 chiles when they are green. If left on the plant a couple more weeks, the chiles will turn red at full maturity.

Demon Gold is a striking ornamental and culinary chili producing small, upright, cone-shaped pods that ripen to a vivid golden-yellow/orange. Plants are compact and highly productive, often covered in clusters of glossy, smooth peppers. The flavor is sharp and slightly fruity with a clean, biting heat, making it suitable for both fresh use and drying.

Approximately 30,000 – 50,000 Scoville Heat Units

(Medium-hot, similar to a hot cayenne or tabasco-type pepper)

Believed to be derived from ornamental Capsicum annuum breeding lines, with strong influence from Asian chili varieties. While not tied to a single traditional region, it is commonly associated with ornamental pepper development programs and is popular among growers in Asia and North America.

Great for ornamental display, fresh salsas, drying into flakes or powder, and adding color and heat to dishes.

300,000 SHU 

The Cascadura Poblano Sweet Pepper is a unique, mild variety combining the deeply lobed, pumpkin-like shape of Cascadura types with the broader, slightly elongated form of a poblano. Fruits are thick-walled, glossy, and ripen from green to rich red. The texture is firm and juicy, making it excellent for stuffing, roasting, grilling, or fresh slicing.

Flavor is rich and slightly earthy like a poblano, balanced with a gentle sweetness and no bitterness. It holds up well to cooking and develops a deeper, almost smoky sweetness when roasted.

Scoville Heat Units (SHU): 0 – 500 SHU (very mild to no heat)

This makes it ideal for those who enjoy poblano-style flavor without the spice.

Yes, the Cascadura pepper is a type of Poblano/Ancho pepper, often described as a high-quality, Brazilian variant of the classic Mexican pepper. It is specialized for its sweet flavor, thick walls, and high productivity. 

Type: Capsicum annuum (Ancho/Poblano type).

Origin: Brazil.

Flavor/Heat: Mild to no heat (0 Scoville Heat Units), with a sweet, robust flavor.

Appearance: 3–5 inch, plump, and deeply lobed, heart-shaped fruit (resembling a pepper-like pumpkin).

Usage: They are often used green for roasting, stuffing, and grilling, but they turn a rich, glossy red when mature. 

While standard Poblano peppers can sometimes have a mild-to-moderate heat, the Cascadura is specifically noted for having almost zero heat while retaining the traditional "Ancho" flavor profile.