Deep purple color used in juices, jams, pickling, etc.

Sweet taste.

Native to Turkey.

55 days.

Baby carrot. 

The Oroma tomato is a paste variety developed in the United States by Oregon State University and released in 1993. Bred specifically for processing, it is an open-pollinated, determinate tomato that produces elongated, Roma-style red fruits with a firm, meaty texture and very few seeds. These qualities make Oroma especially well suited for sauces, paste, and canning, as the fruits are easy to peel, hold their shape well, and have good keeping qualities. While primarily valued for processing, Oroma can also be used for fresh eating, particularly in the Pacific Northwest where it performs reliably.

Scientific Name: Tagetes minuta

Appearance: Unlike the short, bushy garden marigolds you might know, Huacatay is a leggy, upright herb that can grow between 4 to 6 feet (1.2–2 meters) tall.

Leaves: The leaves are long, slender, and serrated (jagged) with a deep, glossy green color. They contain numerous oil glands that release a potent scent when brushed or crushed.

Flowers: It produces very small, inconspicuous pale yellow or green flowers that grow in clusters at the top of the stems.

The flavor is incredibly complex and difficult to replicate with a single substitute. It is often described as a bold fusion of:

Spearmint & Basil: For sweetness and herbal freshness.

Tarragon: Providing a subtle anise or licorice-like finish.

Lime/Citrus: Giving it a bright, zingy punch.

Earthy/Pungent: It has a resinous depth that is much stronger than common garden mint.

In Peru, this herb is rarely used as a garnish; it is almost always ground into a thick, vibrant green paste.

Ocopa: The most famous use of Black Mint. It’s a creamy, spicy sauce made with Huacatay, peanuts, cheese, and crackers, served over boiled potatoes.

Pollo a la Brasa: It is a key ingredient in the marinade for Peruvian rotisserie chicken.

Pachamanca: A traditional Andean feast cooked underground, where Huacatay is used to season the meats and tubers.

Medicinal Tea: It is commonly brewed as a tea to aid digestion, relieve stomach cramps, or treat respiratory issues.

Spoon Cherry Tomato (Currant Type) produces tiny, vibrant red fruits just 5–10 mm in diameter—so small they fit perfectly on a spoon. These bite-sized tomatoes are bursting with intense, sweet-tart flavor and have a juicy pop that makes them irresistible for fresh snacking. Prolific and easy to grow, they form long trusses loaded with miniature fruits, ideal for salads, garnishes, lunchboxes, and garden grazing straight off the vine.

Plant Habit: Indeterminate. Plant Size: 4 ft’.  Fruit Color: Red. Shape: Round. Size: less than 1 cm. 

Grow without maintenance. 

Pinocchio Orange Tomato is a unique, elongated cherry variety with a pointed “beak-like” tip and a brilliant deep orange color. The small, glossy fruits are firm, juicy, and exceptionally sweet with mild acidity. Produced in heavy clusters on vigorous plants, they are perfect for fresh snacking, salads, roasting, and colorful garnishes. Their striking shape and vibrant hue make them a standout in both the garden and the kitchen.

Bright orange cherry tomato, 2–3 cm in diameter, with a sweet, fruity flavor. This truly adorable micro-dwarf variety grows to just 30 cm tall, making it perfect for small spaces. Highly productive and ideal for indoor cultivation in 1-gallon pots, it also performs exceptionally well in aeroponic systems. Determinate. Matures in approximately 55 days.

Grow in full sun with rich, well-drained soil. Start seeds indoors 6–8 weeks before the last frost, sowing 5 mm deep. Space plants 40 cm apart.

Candy Cane Orange Pepper is a striking ornamental-sweet pepper featuring vibrant orange fruits with subtle creamy striping during early development. The compact plants produce small to medium, smooth, blocky peppers that ripen to a bright, glossy orange. Crisp and mildly sweet, it offers excellent flavor without heat, making it as tasty as it is decorative.

Cooking Use:

Perfect for fresh snacking, salads, and veggie trays. Its sweet crunch shines in stir-fries, light sautéing, stuffing, and roasting. The bright orange color also adds beautiful contrast to grilled dishes and fresh summer recipes.

Origin: Developed in the USA as a modern hybrid for ornamental and edible use.

Appearance: Features variegated foliage (white/green stripes) and fruit that starts green-and-white striped, ripening to solid red.

Flavor/Heat: It is a sweet pepper with 0 Scoville Heat Units (SHU), often used in salads or for snacking.

Development: It is often confused with the,19th-century,,hot,,"Fish pepper" due to similar coloring, but the Candy Cane line is a distinct, mild, modern,cultivar,.

Variety: While most Candy Cane peppers ripen to red, some variations are associated with different,hybrid,breeding programs.

The Sangram Sri Lanka pepper is a slender, pointed chili known for its vibrant color transition from green to bright red when fully ripe. It typically grows 5–8 cm long with smooth, glossy skin and a slightly curved shape. This variety is popular in Sri Lankan cuisine, valued for its bold heat and slightly fruity, sharp flavor that enhances curries, sambals, and stir-fries.

Approximately 50,000 – 100,000 Scoville Heat Units

This places it in the medium-hot range—similar to a cayenne but often perceived as a bit sharper and more immediate in heat.

Ideal for fresh use, drying, or making hot sauces and chili pastes.

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 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.