Okahijiki, or Land Seaweed, is a long, thin, grass-like green with rounded succulent leaves. The matchstick-shaped leaves measure around 6 centimeters long, and are bright green. They grow at the end of rounded, branched stems that can grow up to 30 centimeters in height. Baby leaves are harvested when they are between 10 and 15 centimeters long, when they are most tender. Older leaves can get tough. Okahijiki is juicy with a crisp texture and a tart, salty flavor.

Okahijiki is used in sushi, salads or as a side for fish or chicken dishes. Leaves are blanched in salty water and added to salads. Steam Okahijiki for a few minutes and serve tossed in mustard or vinegar. The succulent leaves can also be lightly sautéed in butter or oil, and will maintain their crisp texture. Use the smaller, thinner leaves as a garnish for appetizers or use the larger leaves as a bed for fish or meat. Okahijiki pairs well with soy sauce, sesame seed oil, vinegar, garlic and raw fish. Store unwashed Okahijiki in the refrigerator for up to a week.

The Blondie chili pepper is a variety of the Capsicum baccatum plant that is known for its light heat and fruity flavor. The peppers are small to medium-sized, with a conical shape and a pale white color. 

Heat level

Blondie chilies have a mild to moderate heat level, with a Scoville rating of 30,000–50,000 SHU

Flavor

Blondie chilies have a fruity, citrus-like flavor with a sweet, tangy, and spicy taste

Appearance

Blondie chilies are small to medium-sized, with a conical shape and a pale yellow to light orange color

Uses

Blondie chilies can be used fresh, dried, or powdered in salsas, sauces, pickling, and salads

Chocolate Bhut Jolokia Seeds - Just as evil as Red Bhut Jolokia Ghost Pepper, but sweeter and more delicious! 1,000,000 Scoville Heat Units

This ghost chile is a natural variant of the Bhut Jolokia. The 3” long and 1” wide pods turn from green to chocolate brown at full maturity and have rough dented skin. It is extraordinarily hot and doesn't taste anything like chocolate candy. 

Capsicum chinense (110 days)

Want to grow more Ghosts? Check out all of our other Ghost Pepper Seeds – we have a great selection of different colors and flavors of Bhut Jolokias including Red, Yellow, Purple, White and Peach.

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. Heat Level: Extreme, Severe and Intense. Scoville Heat Units 1,000,000

~ Packet contains 5 seeds. 

The Peter pepper is a rare, hot chili pepper with a distinctive shape.

Peter peppers are irregularly shaped pods that are 4–6 in long and 2–5 cm in diameter. They have a wrinkled, cylindrical shape with a rounded tip and a cleft. The skin is glossy, waxy, and firm, and the flesh is semi-thick, crisp, and pale green to red. Peter peppers ripen from green to bright red. 

Peter peppers have a bright, vegetal, and sweet flavor with a moderate to hot level of spice. They are similar to jalapeños but slightly sweeter.

Peter peppers have a Scoville heat unit (SHU) rating of 10,000–23,000, which is hotter than a jalapeño. 

The origin of the Peter pepper is unknown, but it is believed to be from Appalachia, United States.

Santaka peppers are 2–3 inches long, thin-walled, and have a tapered teardrop shape. They are green when unripe and turn red when ripe. The skin is thin and wrinkled when harvested. 

Santaka peppers have a Scoville heat rating of 40,000–50,000, which means they are very hot. They have a simple, intense heat that blends well with other bold spices. 

Santaka peppers can be used fresh in stir-fries and soups, or dried into a powder for sauces, chutneys, salsas, and more. They can also be steeped in vegetable oils to infuse the oil with their heat.

Compadre F1 Hybrid Hot Pepper Seeds(F1) Plant produces high yields of large Jalapeno peppers. Peppers are hot, have thick flesh, and turn from shiny green to red when mature. Plant has green stems, green leaves, and white flowers. Does well in alkaline soils. Heat and cold tolerant as well in stressful weather. Excellent choice for home gardens, market growers, and open field production. Disease Resistant: PVY, TMV. Scoville Heat Units: 30,000. Water regularly, but do not over-water.

These are VERY easy to grow and will not disappoint.

Size

Uniform fruits of dark green color, smooth and shiny surface.

Low susceptibility to cracking, sunburn and fruit rot.

Litchi Tomato (Solanum sisymbriifolium) – Description & Uses

Litchi tomato is a unique, spiny plant related to tomatoes and eggplants. It produces small, round fruits that ripen from green to bright red and resemble cherry tomatoes. The plant features deeply lobed leaves covered in sharp thorns, along with attractive white to pale blue flowers with yellow centers. Despite its name, it is not a true tomato but has a similar juicy texture with a slightly tart, cherry-like flavor.

Uses:

Fresh eating: Ripe fruits can be eaten raw; flavor is mildly sweet-tart.

Preserves & jams: Excellent for making jellies or chutneys due to its tangy taste.

Desserts: Can be used in pies or sweet sauces similar to berries.

Ornamental: Grown for its striking flowers and unusual, spiny appearance.

Garden protection: Sometimes used as a trap crop to help manage pests like nematodes.

⚠️ Note: Only fully ripe red fruits are edible—unripe parts and foliage are toxic.

Colour, Yellow

Plant height in cm, 70-90

This chili pepper originated in Central and Southern America. However, the Espelette pepper was adapted by the Basque people during the 16th Century. The Basque Country is situated between the France and Spain borders.

The peppers are grown in the French community of Espelette in Pyrénées-Atlantiques.

The peppers are found wherever you do in this village. You can see the pepper drying from balconies and local shops selling them. While a lot of foods are flavored with these peppers.

The Espelette is graded 4,000 on Scoville scale. It is then seen as only mildly hot. Although a lot of people say that it actually tastes more sweet than hot. Alongside this, the Espelette peppers are high in vitamin C, B6, K and antioxidants.

The taste of this pepper is quite unique, As it tastes fresh and a little bit fruit with little hints of heat running throughout it. The spice of this pepper won’t overpower your dish, but you will detect a slight smoky taste.

If you use dried or powdered Espelette pepper, then this pepper tastes similar to paprika. The smokiness and sweetness is a little more intense, but it still isn’t overly hot.

Those who grow this kind of pepper, follow specific rules that have been set by the trade union of Espelette peppers. These peppers are treated as much as wine growers treat their grapes.

A lot of care is taken, to make sure the peppers are growing in the perfect conditions. They don’t want anything to affect the flavor or aroma of the peppers.

The Ubatuba Cambuci pepper has a mild heat level, ranging from 0.5–2 on the Scoville scale. It's a sweet pepper from Brazil that's also known as the Christmas Bell pepper. 

Heat level:

The Ubatuba Cambuci pepper has a mild heat level, ranging from 0.5–2 on the Scoville scale. 

The heat is exclusively present in the center of the fruit, the wings or petals being devoid of it. 

Flavor: 

The Ubatuba Cambuci pepper has a sweet, fruity flavor with an apple-like crunch.

It has a spicy flavor at first, but then it will simmer down with fruity sweetness.

Uses:

The Ubatuba Cambuci pepper is excellent to use for salads, sandwiches, stuffing, salsas, sauces, and jam. 

It can be enjoyed green or red.