Okahijiki, or Land Seaweed, is a long, thin, grass-like green with rounded succulent leaves. The matchstick-shaped leaves measure around 6 centimeters long, and are bright green. They grow at the end of rounded, branched stems that can grow up to 30 centimeters in height. Baby leaves are harvested when they are between 10 and 15 centimeters long, when they are most tender. Older leaves can get tough. Okahijiki is juicy with a crisp texture and a tart, salty flavor.

Okahijiki is used in sushi, salads or as a side for fish or chicken dishes. Leaves are blanched in salty water and added to salads. Steam Okahijiki for a few minutes and serve tossed in mustard or vinegar. The succulent leaves can also be lightly sautéed in butter or oil, and will maintain their crisp texture. Use the smaller, thinner leaves as a garnish for appetizers or use the larger leaves as a bed for fish or meat. Okahijiki pairs well with soy sauce, sesame seed oil, vinegar, garlic and raw fish. Store unwashed Okahijiki in the refrigerator for up to a week.

Jamaican origin commercial pepper

With a heat rating of 100,000-350,000 scoville units, the scotch bonnet can be up to 40 times hotter than a typical jalapeño pepper 

This pepper is hot, fruity and spicy at the same time. 

Much larger than original red scotch bonnet. 

The Scorpion Moruga Green is a superhot chili pepper that is a green variant of the Trinidad Moruga Scorpion. It features wrinkled, bright green pods that mature to a mustard or light brown color and deliver intense, fiery heat with a fresh, earthy, and tangy flavor. It's known for its high yield and is suitable for hot sauces or spicy dishes, though the red variant has a more refined flavor. 

Flavor and heat

Heat: Intensely hot, often described as a "killer heat" that is a fresh, crisp profile in its green stage.

Flavor: Earthy, tangy, and fresh, which adds complexity beyond just heat.

Mature flavor: When the pods ripen to red or "mustard," they develop a more refined, fruity flavor. 

Appearance and growth

Pod: Wrinkled, gnarly, and bright green, with a mustard or light brown hue when fully ripe.

Plant: Robust and prolific, producing high yields of large peppers. 

Culinary uses

Sauces: Ideal for hot sauces, where its fresh, tangy flavor can be balanced with other ingredients.

Dishes: Can be used in spicy dishes, but caution is advised due to its extreme heat.

Other uses: Suitable for powders, relishes, and pickles. 

The Blondie chili pepper is a variety of the Capsicum baccatum plant that is known for its light heat and fruity flavor. The peppers are small to medium-sized, with a conical shape and a pale white color. 

Heat level

Blondie chilies have a mild to moderate heat level, with a Scoville rating of 30,000–50,000 SHU

Flavor

Blondie chilies have a fruity, citrus-like flavor with a sweet, tangy, and spicy taste

Appearance

Blondie chilies are small to medium-sized, with a conical shape and a pale yellow to light orange color

Uses

Blondie chilies can be used fresh, dried, or powdered in salsas, sauces, pickling, and salads

The Aji Guyana pepper is a rare, medium-heat chili pepper from Guyana, known for its fruity, lemony flavor and prolific yields. It's a Capsicum baccatum variety, with a Scoville heat unit (SHU) rating of 5,000 to 15,000. 

Here's a more detailed look at the Aji Guyana pepper:

Origin: Guyana, a country in South America. 

Heat Level: Medium heat, with a Scoville heat unit (SHU) rating of 5,000 to 15,000. 

Flavor Profile: Fruity, lemony, and aromatic. 

Appearance: Peppers are 5 to 6 inches long and almost an inch wide, and ripen to a bright yellow. 

Growth: The plants are known for their quick growth and high yields, so they often require staking or support. 

Culinary Uses: Versatile ingredient in South American and Caribbean cuisine, used in pepper sauces, chutneys, marinades, and more. 

Other names: Also known as Guyana or Little Bird of Guyana~ Packet contains 10 seeds.

Green Frill mustard is a common salad green, pot herb, braising and pickling green in a diversity of cuisines from Asia to Europe to South America. Its ornately perforated leaves hold vinaigrettes beautifully and its succulent texture mixes well with other salad greens. Green Frill mustard pairs well with beef, pork, grilled fish, garlic, creamy soft and fresh cheeses, nutty oils, light vinegars, citruses such as grapefruit and lemon, mushrooms, fennel, cucumbers, tomatoes, avocados, cumin, basil, persimmons, pomegranates and stone fruits such as peaches and cherries.