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.

The Mulato Isleno pepper is a large, heart-shaped Mexican chili, similar to a Poblano but sweeter, maturing from dark green to a rich, chocolate-brown color, often nicknamed the "chocolate poblano" for its flavor notes of cocoa, raisins, licorice, and tobacco. With mild heat (1,000-1,500 SHU), it's versatile for stuffing (chile relleno), roasting, and is a key ingredient in authentic mole sauce, offering deep, earthy sweetness and complexity when dried. 

Appearance: Large, heart/triangular shape (up to 6" long), ripens from dark green to a glossy, rich chocolate-brown.

Flavor Profile: Sweet, earthy, with hints of cocoa, raisins, licorice, and tobacco; complex and sophisticated.

Heat Level: Mild (1,000 - 1,500 Scoville Heat Units), less spicy than a jalapeño.

Plant: Produces abundantly on sturdy plants, tolerates heat and drought well. 

Fresh: Roasting, stuffing (chile relleno), mild salsas, stews, and fresh sauces.

Dried: Essential for authentic mole sauce, where its deep color and flavor shine.

Pairs Well With: Chocolate, coffee, cinnamon, nuts, sesame seeds, meats, and cheese. 

Perennial a cool-weather crop, which doesn’t require much attention. Low in calories, high in vitamin K1, antioxidants and fiber, which helps to lower cholesterol level

It is a very hardy and frost resistant. The vegetable even prefers a period of frost in the winter to produce the best stalks

Victoria Rhubarb is a very popular 'forcing' type of rhubarb that first appeared in England in 1837. ... It produces moderately sweet, juicy, medium sized green stalk and makes the absolute best cooking type of rhubarb. Victoria is very large with slender, tall and tender, crimson red stalks.

Its sour taste makes it a perfect ingredient in jams, crumbles, pies, and other desserts. It’s also used in sweet soups, sauces, cocktails, and rhubarb wine

6 oz fruits with fruity flavor.

Sweet taste, non-acidic. 

Indeterminate. 

70 Days.

Used raw, cooked, canned or fried.

Aka Couve Tronchuda, Portuguese Kale or Sea Kale, it is a bright jade-green, loose-headed Cabbage with fleshy white mid-ribs and wide-spreading leaves. Sweeter and more tender than regular Cabbage, it may be harvested as a whole plant or leaf-harvested to promote center re-growth with paler, milder, frilly leaves.

Sow seeds in a container of seed starting mix 2 inches apart and cover 1/4 inch deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inches tall, then plant outdoors. Space 12 to 18 inches apart.

Portuguese cabbage is a leafy green vegetable in the brassica family. Unlike most cabbages, this vegetable doesn't form heads and grows in leaves like kale. That resulted in the alternate common name of Portuguese kale plants. ... Kale ribs and stalks are often too woody to eat. Many compare this veggie to collards.

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.

800,000 to 1 Mil SHU Heat.

Super hot heat with fruit flavor similar to Trinidad Scorpion. 

A favorite among culinary enthusiast. 

Jay's Chocolate Ghost Scorpion pepper is a superhot hybrid (Jay's Peach Ghost Scorpion x Chocolate Ghost) known for its rich, smoky, fruity flavor and brutal heat (800k-1.1M SHU), producing bumpy, often scorpion-tailed, dark brown pods that offer an intense, lingering burn, perfect for hot sauces and powders, making it a legendary challenge for pepper enthusiasts. 

Origin: A cross between Jay's Peach Ghost Scorpion and Chocolate Ghost pepper.

Heat Level: Extremely hot, ranging from 800,000 to over 1,000,000 Scoville Heat Units (SHU).

Flavor Profile: Starts fruity and slightly smoky, followed by a deep, intense heat that builds slowly.

Appearance: Pods ripen from green to a dark, chocolate-brown color, often bumpy with scorpion-like tails, similar to a Ghost pepper but smoother.

Uses: Ideal for creating fiery hot sauces, powders, marinades, and BBQ sauces for those who love extreme spice.

Plant: Prolific, with plants growing to about 30-40 inches tall, producing fruit throughout the season. 

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. 

Open-pollinated heirloom  (75 days) Organic

Ripens from bright purple to dark purple and almost black. 

Sweet fruity flavor.

Indeterminate.

Generates clusters of fruit.

Fruit Color: Purple. Shape: Round. Size: 1-2 oz. Plant Habit: Indeterminate  Plant Size: 3’

EXCELLENT FOR SALADS

The first truly purple skinned tomato with clusters of round 2" fruits. The undersides turn from green to a rosy red as it ripens.

A purple variant of the popular cayenne pepper with a little more flavor than the red variety. They are very spicy and quite hot for salsas! Dried cayenne peppers are made into powder and flakes and used to spice up any dish. Used fresh and pickled too.

These rare peppers reach 4-6” long with thin walls. They change color from light green to dark purple and finally deep red when fully mature. The beautiful 18-20” tall plants produce many peppers and grow well in containers.  

Capsicum annuum (85 days)  - Heirloom, Open-pollinated

Heat Level: Very Hot  Scoville 30,000 - 50,000

~ Packet contains 10 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 yellowish-orange.