The Chocolate Carolina Reaper is an extremely hot, dark brown variant of the famous Carolina Reaper, valued by gardeners and chili growers for both its brutal heat and complex flavor. Its deeply wrinkled, scorpion-like pods often feature a pronounced stinger tail and mature to a rich chocolate-brown color. Flavor notes are smoky and earthy with subtle fruity and floral undertones, quickly followed by an intense, throat-attacking heat that commonly exceeds 1.5 million Scoville Heat Units, rivaling or even surpassing the red Reaper. This variety is especially prized for making ultra-hot sauces, chili powders, and specialty products where flavor matters as much as heat. Due to its extreme pungency, gardeners should handle fruits with great care, using gloves and avoiding contact with eyes or skin.

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! 

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! 

Length: 2-3″

Scoville (heat): 1,300,000+ SHUs

Color: Black to red, orange

Species: C. chinense

Seed to Harvest: 180+ days

Fruity flavor and a beautiful scent.

The Black Panther pepper is a superhot hybrid created by crossing the Bhut Jolokia (Ghost Pepper) with Pimenta de Neyde, prized for its dramatic appearance and extreme heat. The plant features striking dark purple to nearly black foliage and pods that mature from deep purple to vibrant orange with occasional streaking. Delivering an intense heat typically ranging from 1,000,000 to 1,200,000 Scoville Heat Units, it rivals the Ghost Pepper while offering a complex fruity and floral flavor reminiscent of its parent varieties. The thin-walled pods are ideal for drying, powdering, or crafting distinctive, high-heat hot sauces. While germination can be challenging, the plant rewards growers with both exceptional beauty and formidable heat, making it a favorite among chili enthusiasts and extreme heat lovers.

This one is so fun to grow! It has very unique foliage that is mottled with green and white. This mottling continues to the peppers that are variegated with stripes. The 2" curving pendant fruits look a little like swimming fish. Peppers turn from white with green stripes to orange with brown stripes and finally to a mature solid red. 

In the 1940s seeds were received from Horace Pippin, a black folk painter in West Chester, Pa. The peppers came from Baltimore, where they had been employed by black caterers to make white paprika for the cream sauces then popular with fish and shellfish cookery. The white and green foliage and the striped pods derive their unique look from the same recessive genes that cause albinism.

Capsicum annuum     (90 days) Heirloom - Open-pollinated - Non-GMO

Heat Level: Very Hot  Scoville 5,000 - 30,000

~ Packet contains 5 seeds. 

Scotch bonnet, also known as bonney peppers, or Caribbean peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.

WEAR GLOVES WHEN HANDLING, DO NOT TOUCH YOUR EYES! WASH HANDS AFTER TOUCHING!

Cultivar: 'Scotch Bonnet'

Heat: Very hot

Scoville scale: 100,000–350,000 SHU

Yellow Scotch Bonnet - This pepper gives Jamaican chicken dishes their special flavor! Scotch Bonnet goes by several names including Jamaican Hot, Martinique Pepper and Bahama Mama. It is closely related to the habanero, but with a sweeter flavor and stouter shape. The pods are 1-1/2" wide and 1-1/2" long and have a citrus-like flavor with a lot of heat. They mature from green to bright yellow on very productive 24" tall plants.  Capsiucum chinense (90 days). 

Capsiucum chinense strains require a great deal of attention during the germination process. Moisture and a constant and consistent heat range must be maintained. 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 containers. 

Elderberry seeds come from shrubs known for fragrant white flowers and dark berries used in syrups/jams, requiring specific warm/cold treatments (stratification) to germinate, as untreated seeds stay dormant; they grow into fast-spreading bushes with medicinal/ornamental value, but seeds, stems, leaves, and roots contain toxins, so only ripe, cooked berries are safe. 

Type: Hardy, deciduous, multi-stemmed shrubs/small trees.

Flowers: Tiny, fragrant, white/cream, in large, flat-topped clusters (umbels) in spring/early summer.

Fruit: Clusters of dark purple-black berries (or red, depending on variety) in late summer, edible when cooked.

Size: Typically 5-12 feet tall, can form colonies by suckering.

Habitat: Prefers moist soils, found in woodlands, streambanks, roadsides. 

Appearance: Very small, dark seeds.

Dormancy: Seeds have deep dormancy and need specific pretreatment (stratification) to sprout.

Treatment: Requires a warm period (60 days) followed by a long, cold, moist period (150 days), mimicking winter conditions.

Planting: Sow shallowly (just under surface), keep moist; usually takes 1-3 years to establish from seed.

Note: Growing from cuttings is often faster and more predictable than from seed. 

Uses & Caution

Culinary: Flowers for cordials; cooked berries for syrups, jams, jellies, wines.

Wildlife: Flowers attract pollinators; berries feed birds.

Medicinal: Berries used in immune-supportive syrups.

TOXICITY: Seeds, leaves, stems, and roots contain cyanide-inducing glycosides; must be cooked to be safe. 

Grape vines will rapidly climb your patio trellis and provide you with welcome summer shade and delicious grapes.

100,000 – 350,000 SHU — similar heat range to a Habanero pepper, delivering strong heat with rich flavor.:

The Guyana Wiri Wiri is a small, round cherry-shaped chili pepper traditionally grown in South America, especially in Guyana. These vibrant peppers mature into bright red and yellow colors and are known for their intense heat balanced with a fruity, slightly smoky flavor. Wiri Wiri peppers are commonly used in Caribbean and Guyanese cooking, particularly in hot sauces, stews, marinades, and pepper sauces. Despite their tiny size, they pack a powerful punch and are prized for their aromatic taste and vibrant appearance.

Mulberry seeds are tiny, typically dark, and require specific pretreatment (soaking, then cold stratification) to germinate, producing fast-growing trees with sweet, edible berries (white, red, or black) and leaves used for tea or fodder, though they need care as they can hybridize with native species and their milky sap can be mildly toxic if ingested.

Size: Very small.

Appearance: Varies by type (e.g., white, red).

Pretreatment: Soak in water for days (changing water daily), then cold stratify (moist chilling) for months (e.g., 90-120 days) before sowing.

Sowing: Surface sow after stratification in a peat/perlite mix, keeping moist.

Germination: Can take weeks to months after proper stratification. 

White Mulberry (Morus alba): Fast-growing, sweet, pinkish-white to lavender berries; leaves are silk-worm food.

Red Mulberry (Morus rubra): Native, heart-shaped leaves, dark berries, sweeter than white.

Fruit: Sweet, oblong, stain-free (white), used fresh or for jams/drying; unripe fruit causes issues.

Leaves/Sap: Edible (tea), but the milky sap is mildly toxic. 

Growing Notes

Hardiness: Varies by type (Zones 4-8 common).

Sun/Soil: Full sun, prefers moist, humus-rich soil but adaptable.

Pollen: Male trees produce pollen, causing allergy issues; female trees absorb pollen, making them allergy-friendly. 

Strawberry spinach is a bit of a misnomer. It is related to spinach and the leaves taste similar, but its berries share little with strawberries beyond color. The leaves are edible, but their flavor is very light and only mildly sweet.

Confound your friends at dinner parties with "fruit" in the salad bowl! You can eat the leaves of the same plant like spinach. And the roots like radishes too!! This very quick growing and amusing plant produces little red "strawberries" all the way along its stems.

SOWING ADVICE

SOW IN SPRING OUTSIDE, DIRECTLY INTO THE GROUND OR IN POTS. KEEP MOIST IN A WARM, LIGHT SPOT. PLANT OUT IN GOOD GARDEN SOIL FOR BEST RESULTS.