Guajillo chile peppers are very common to Mexican cooking, and are the workhorse of chiles with a lot of dazzle. The Guajillo, Ancho (dried Poblano), and Pasilla are referred to as the "Holy Trinity of Chiles". They are all used together to make authentic Mexican mole sauces.

Pods grow to 4-6" long with thin flesh and shiny reddish brown color. They have a very distinctive sweet heat flavor. Plants are very productive and grow well in dry climates. Capsicum annuum (75 days)

Heat Level: Medium  Scoville 3000 - 5000

~ Packet contains 10 seeds.

Chimayo

Heat Level: Medium  Scoville 4,000 - 5,000

Grow the pepper that’s long been prized by restaurants and is a favorite among chefs. Shishito is a Japanese sweet pepper that produces handfuls of finger-long fruits. Usually used when green (though also fine to eat when red), the peppers are thin-walled, making them ideal for tempura and stir fries. On this side of the Pacific, it’s wildly popular as an appetizer—tossed with oil, then char-grilled or pan-seared to a blackened, blistered state and salted. Plants are compact and perfect for containers. Use one plant per 18-inch pot.

SHU: 150,000-300,000.

Used in salsa, hot sauce, spicy dishes. 

Fruity and smokey sweet.

The Gogosari pepper is a variety of the Capsicum annuum plant. It is also known as a Romanian heirloom pepper. 

Here are some characteristics of the Gogosari pepper:

The peppers are large, round, and flattened, with a burgundy red color and convex surface. 

The peppers have a sweet taste and a compact, juicy pulp that is thicker and crispier than other varieties. 

Gogosari peppers can be eaten fresh in salads, cooked in a pan, stuffed, canned, pickled, or marinated in sweet and sour sauce. 

The Gogosari pepper is originally from Romania, where it was widely grown commercially in the 1920s. It is also found in Bulgaria, Serbia, Hungary, and Moldova. 

Solanum lycopersicum

They have a fine, rich flavour with a sweet, tangy and subtly nutty taste.

Beautiful to mix with other coloured cherry tomatoes. Disease resistant.

Organic. Open-Pollinated

The 'Black Cherry' tomato comes from the US, where it was first cultivated by Vince Sapp.

Beautiful tomato with green fruit and rose blend. Slicing it turns a die of green, yellow and red.

Delicious tomato with sweet, acid, and smokey flavor.

A giant pumpkin is an orange fruit of the squash Cucurbita maxima, commonly weighing from 68 kilograms (150 lb) to over 910 kilograms (2,010 lb).

Atlantic Giant Pumpkin is a famous heirloom variety bred for enormous size, originally developed by Howard Dill in Nova Scotia. With proper care, these pumpkins commonly reach 400–500 lb and can exceed 1,000 lb under expert growing conditions, making them the standard for giant pumpkin competitions worldwide. The fruits are large, round to slightly flattened with heavy ribbing and pale to medium-orange skin. While the flesh is edible, Atlantic Giant pumpkins are primarily grown for exhibition, fall displays, and record-breaking weigh-offs rather than flavor.

Red Habanero  -This hot habanero with its fruity flavor is a fine addition to make extra spicy salsas, marinades, and very hot sauces. It originates from the Yucatan Peninsula in Mexico and will grow well in northern climates. Easy to grow.

The red pods are 1-1/2" long and 1" wide and grow on 36" tall plants. It is so productive the plant may need support when loaded with fruit. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 400,000

30 Seeds

Indeterminate. 

High yielding. One pound blood red ribbed tomato. 

Very heavy in the hip tomato. Firm, meaty, juicy and makes a nice cream sauce. Named after her father's grocery store in NY.