Rosetta’s Calabrian is a traditional Italian chili known for its slender, slightly curved red pods and rich, fruity heat. Originating from Calabria, these peppers develop a bold, smoky flavor with a pleasant lingering spice, making them perfect for sauces, oils, and drying. The plants are productive and thrive in warm garden conditions.

25,000 – 40,000 SHU 

Heat Level: Extremely hot, with a Scoville rating ranging from 800,000 to over 1,001,300 SHU.

Flavor: Intensely hot with a fruity, citrusy, and slightly sweet undertone that becomes more apparent after the initial heat hits.

Appearance: Wrinkled and conical, with a pointed tip, and ripens to a vivid orange color.

Size: Typically 2–3 inches long and about 1 inch wide, though some varieties can be larger.

Origin: Northeast India, like the original ghost pepper (Bhut Jolokia).

Uses: Popular for making hot sauces, jams, powders, and for adding a fiery kick to dishes like stews, salsas, and curries. 

Most significant, perhaps, is the fact that it is disease resistant to 6 types of viruses that often affect peppers.

Plants produce big yields of colorful yellow jalapeño peppers that are 2” long with juicy thick walls. The medium-hot fruits are milder than a regular jalapeño. The shorter 24” plants make this a good container variety. TMV resistant.  

Capsicum annuum (65 days)  Heirloom, Open-pollinated

Heat Level: Medium Scoville: 5,000

~ Packet contains 5 seeds. 

The Tobago Seasoning Yellow Pepper is a variety of Capsicum chinense that is prized for its fruity flavor and mild heat, used extensively in Caribbean cooking. It is a highly productive plant that produces pods that ripen from green to yellow, orange, and finally red, with the yellow stage being particularly mild and fruity. The heat is rated as mild, around 25,000 Scoville Heat Units (SHU), and it's a versatile pepper for fresh eating, cooking, and creating seasoning powders. 

Heat Level: Mild (approx. 25,000 SHU)

Flavor: Fruity with an intense flavor

Plant Height: Small to medium (3-5 feet)

Production: Very high

Ripening: Pods start green and move through yellow, orange, and finally red 

Uses and applications

Cooking: Adds flavor to marinades, stews, and other dishes without overwhelming heat.

Seasoning Powder: Can be dried and ground into a powder for use as a condiment.

Fresh Eating: Delicious when eaten fresh, either as is or in scrambled eggs and other meals. 

The "Calabrian Spicy Goat Horn Pepper," likely referring to a variety of Goat Horn or Cacho de Cabra pepper, is a long, slender, red chili pepper with a distinctive goat-horn shape and a sweet taste followed by a building heat. While it's not as intensely hot as some other Calabrian varieties, it offers a moderate Scoville heat level and is a versatile ingredient, popular for drying, grinding into powder, frying, or using fresh in dishes and sauces.  

Appearance & Shape

Shape: The pods are long, slender, and curve to resemble a goat's horn. 

Color: Fruits are typically glossy and red when ripe, though they may start green. 

Size: Pods can reach lengths of 4-6 inches or more. 

Taste & Heat

Taste: It has a sweet, fruity, and slightly spicy flavor that builds to a long-lasting heat. 

Heat Level: This is a moderate heat pepper, often falling into the mild to moderate category, with a Scoville heat unit (SHU) range from 1,500 to 50,000, depending on the specific variety. 

Culinary Uses

Drying & Grinding: Its medium-thick walls and sweet-spicy profile make it excellent for drying and grinding into a powder for seasoning. 

Fresh: The peppers can be used fresh to add heat and flavor to dishes. 

Cooking: It is ideal for stir-fries, Asian cuisine, and various other cooked dishes. 

Preservation: Goat Horn peppers can also be preserved by canning, freezing, or drying. 

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.

SHU: 150,000-300,000.

Used in salsa, hot sauce, spicy dishes. 

Fruity and smokey sweet.

A striking heirloom chili known for its dramatic color change, the Buena Mulata pepper matures from deep purple to pink, orange, and finally bright red. Slender and slightly curved, it grows 5–7 inches long with a smooth, glossy skin. The flavor is mildly smoky with a touch of sweetness, making it excellent for sauces, drying, or fresh use.

Scoville Heat Units (SHU): 30,000 – 50,000 SHU

Comparable to cayenne-level heat—medium-hot with a noticeable kick but still very usable in cooking.

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 yellowish-orange.