These small mushroom-shaped peppers have a sweet, fruity flavor, much like Habanero and Scotch Bonnet peppers. Jamaican Peppers are a staple in many Mexican dishes, including salsas, hot sauces, and meat rubs. It is commonly used in Jerk sauces in the Caribbean because of its balanced heat.

An heirloom pepper with smooth waxy pods that are 1-2" across. They have a citrus-like flavor and aroma. The peppers will mature from green to bright yellow on very productive 24-30" tall plants.

Capsicum chinense (90 days) Heat Level: Extremely Hot Scoville: 250,000

The packet contains 5 seeds.

Latin name: Lycopersicum esculentum

Extremely prolific early variety. 

Small, compact plant (about 60 cm / 2 ft tall) produces loads of 6–9 cm red fruits. 

Excellent for container growing. Determinate. Matures in about 70 days.

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. 

Sweet Long from Antibes is an elegant heirloom-style pepper known for its slender, elongated shape and bright lemon-yellow color at maturity. The smooth, glossy fruits typically grow 10–15 cm long, tapering to a gentle point. Crisp and juicy with thin walls, it offers a mild, sweet flavor with no heat.

Ideal for fresh eating, salads, sautéing, grilling, or light roasting, creating paprika.

Excellent for market gardens and home growers, it is productive and performs well in warm, sunny conditions.

Matures in approximately 60 days.

Grow in full sun in fertile, well-drained soil. Start seeds indoors 8–12 weeks before the last frost. Sow 6 mm deep. Transplant outdoors once temperatures remain above 10°C. Space plants 40 cm apart. Germination occurs in 7–10 days at 28–30°C.

Open-pollinated.

100 Days.

Eat fresh or harvest as dry.

Popular in latin dishes.

Japanese carrots, are heirloom varieties known for their deep scarlet color, long, slender shape, and exceptional sweetness with caramel notes, often harvested in cool weather, offering rich nutrients and a tender, crisp texture ideal for raw, cooked, or juiced uses. They thrive in loose, well-draining soil and are highly valued as specialty vegetables (dento yasai) in Japanese cuisine. 

Color & Appearance: Deep, vibrant scarlet red skin and flesh.

Shape: Long, tapered, and cylindrical, sometimes growing quite large.

Flavor: Exceptionally sweet, often with a distinct caramel undertone and pleasant aftertaste.

Texture: Smooth, tender, and crisp.

Nutrients: Rich in lycopene, potassium, fiber, calcium, and Vitamins C & E. 

Popular Varieties:

A classic heirloom, known for intense sweetness and deep color when young. A popular, high-performing variety with a crisp, sweet taste, great for juicing and storage. A legendary, very long variety that can grow significantly large, drawing deep nutrients from the soil. 

Excellent for salads, stir-fries, steaming, boiling, and tempura.

High water content makes them great for juicing.

Used in traditional Japanese dishes and even carved for New Year celebrations. 

"Super Chili" Hybrid Pepper

Prolific Yield: Produces over 200 peppers per plant.

Color-Changing Fruit: Ripens from green to orange to red.

Heat Level: Moderate to high, 40,000-50,000 Scoville Heat Units.

Flavor Profile: Slightly floral.

Versatile Uses: Can be used in cooking, dried for seasonings, or grown for its ornamental appeal.

This rare pepper is crunchy and juicy with a mix of tropical flavors that are described as citrus and fruity with slightly smoky tones. Biquinho can be eaten raw or cooked, but are generally pickled in vinegar and served with meals. Try these Biquinho peppers which are also called Sweety Drops, in our Pickled Sweety Drop Peppers Recipe. These peppers are quite popular in Brazil, where they originated.

The peppers start as a striking deep purple or black, eventually ripening to a deep red with some purple undertones. They have a teardrop or beak-like shape, typical of the Biquinho family. 

Black Biquinho peppers have a sweet, fruity flavor with a mild heat. They are often described as having a slightly smoky taste when eaten fresh and are popular for pickling due to their flavor and texture. 

The heat is generally low, ranging from 500 to 2,000 Scoville Heat Units (SHU). 

The plants can grow to be 2 to 2.5 feet tall and have medium spread. The foliage and stems can be dark, adding to the pepper's ornamental appeal. 

Black Biquinho peppers are versatile in the kitchen. They are excellent for pickling, adding to salsas, hot sauces, and marinades, or using as a garnish. They can also be used in soups, stews, and even jams and jellies. 

They are a Brazilian heirloom pepper, belonging to the Capsicum chinense species. 

Capsicum annuum (90 days) Heirloom - Open Pollinated