Trinidad Moruga Pepper Mix features an extreme selection of blisteringly hot peppers originating from Trinidad. This mix produces compact to medium plants loaded with heavily wrinkled, lantern-shaped pods that ripen from green to vibrant red, chocolate, and mustard tones. Famous for their slow-building, long-lasting heat and fruity, slightly floral flavor, these peppers are prized for hot sauces, chili powders, and super-hot cooking applications. Best grown in warm conditions and handled with care.

Extremely hot peppers. Heat levels can exceed 1,000,000+ Scoville Heat Units. Use gloves when handling pods, seeds, or plants. Avoid contact with eyes and skin. Not recommended for children or those sensitive to spicy foods. Consume in very small amounts.

2 SEED/PACKET

Aromatic evergreen tree or large shrub type. Native to mediterranean, bay leaf is used in seasoning in cooking, especially by Italian's in pasta sauce.

Zone 8-9

300 Days. 

1.5 Meter Tall 

WARNING:

Keep out of rich of cats, dogs, and horses. We are not liable for growing or consuming use. Use at your own risk. Educate yourself for consumption use of Bay Laurel Leaf prior to use.

Laurus nobilis

The 7 Pot pepper varieties are among the hottest chilies in the world, originally from Trinidad and known for their intense heat and fruity undertones. The name “7 Pot” comes from the idea that one pepper can heat seven pots of stew.

7 Pot Red

Bright red, deeply wrinkled pods with a classic superhot look. It delivers a scorching, immediate heat followed by a slightly smoky, fruity flavor.

SHU: ~800,000 to 1,200,000+

7 Pot Peach

Soft peach-colored pods with a smoother, slightly citrusy sweetness. The heat builds a bit slower but still reaches extreme levels.

SHU: ~800,000 to 1,000,000+

7 Pot Yellow

Vibrant yellow pods with a glossy, bumpy surface. Known for a brighter, more tropical fruit flavor with a sharp, lingering burn.

SHU: ~800,000 to 1,200,000+

All three varieties belong to the species Capsicum chinense and are prized by chili enthusiasts for making hot sauces, powders, and extreme heat culinary creations.

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. 

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

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. 

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.

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.

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.