The yellow marconi pepper, also known as the Golden Marconi pepper, is a large, sweet, Italian heirloom pepper that ripens from green to yellow. It's known for its crunchy texture and fruity sweetness. 

Characteristics:

Size: The peppers can grow up to 10 inches long and 2.5 inches wide. 

Color: The peppers mature from light green to golden yellow. 

Taste: The peppers are sweet and smoky, with a gentle, fruity flavor. 

Texture: The peppers are crunchy and juicy. 

Uses: 

Eat fresh in salads

Fry, roast, or grill

Stuff with jack cheese

Add to sandwiches

Aji Brown pepper, also known as Aji Panca, is a chili pepper that is native to Peru. It is a member of the nightshade family and is known for its sweet, smoky flavor. 

1000-5000 SHU

Appearance:

Aji Brown peppers are large, elongated, and curved, with a smooth surface and thin walls. 

They are green when unripe, and turn dark green and then dark brown as they mature. 

The pods are 10–15 cm long and 2.5–4 cm across. 

Taste: 

Aji Brown peppers have a mild heat, with a fruity, berry-like flavor and a hint of smoke.

The flavor is enhanced when the peppers are dried.

Uses: 

Aji Brown peppers are often used in soups, stews, braises, and chowders.

They can also be used in sauces, shredded meat dishes, arepas, and tamales.

The peppers can be ground into a powder and used as a spice.

The Sigaretta di Bergamo pepper, also known as the Cigarette Pepper, is a sweet, long, and slender pepper that originated in Bergamo, Italy. It's a type of Capsicum annuum pepper and is known for its high antioxidant content. 

Appearance:

The Sigaretta di Bergamo pepper is long and slender, with a pointed tip. 

The pepper's flesh is bright green when unripe and turns red when fully ripe. 

The pepper has a wrinkled surface and a tapered conical shape. 

Uses:

The Sigaretta di Bergamo pepper can be eaten fresh in salads, grilled, blanched, or pickled. 

It's also often used as an appetizer with meats and cheeses. 

Other characteristics:

The Sigaretta di Bergamo pepper is a sweet pepper with little to no heat. 

The plant that produces the Sigaretta di Bergamo pepper can grow to be 18–24 inches tall. 

The pepper's pods are pendant-shaped and have medium thick flesh.

Chilhuacle Negro is a rare, dark chocolate brown, moderately hot chili pepper from Oaxaca, Mexico. It's a key ingredient in mole negro, a classic Oaxacan dish. 

Characteristics:

Color: Dark chocolate brown when ripe 

Shape: Medium-small, tapered bell-shaped 

Flavor: Rich, smoky, fruity, with notes of dried plum, tobacco, and liquorice 

Heat: Similar to or slightly hotter than cayenne peppers, with a Scoville scale rating of 1,250–2,000 

Uses: 

Roasted and added to salsas

Used in mole sauces

Ground into a powder and used as a hot pepper powder

Stepped in olive oil to make chili oil

Used in soups, stews, marinades

Yellow round rinds with soft green stripes along sides. Pink flesh. Very sweet and full of flavor.

Piri-piri is a small, extremely spicy chili pepper that's a member of the capsicum genus: 

Also known as: African bird's-eye, African devil, or African red devil

Scoville units: 50,000–175,000

Uses: Sauces, spices, and pharmaceutical applications

Origin: Portuguese explorers produced the pepper in Portugal's former Southern African territories

Harvesting: Harvest when the pepper is bright red

Eating: Can be eaten fresh or dried

Flavor: Some say piri-piri has a bit of sweetness and a smoky flavor

Piri-piri peppers are commonly used in Portuguese cuisine, and are often associated with chicken.

They are also widely used in the Democratic Republic of Congo, Portugal, Brazil, and Angola.

A chocolate-colored bell pepper with a very sweet flavor. It ripens from green to dark brown on the outside and brick red flesh on the inside. This is our earliest pepper to harvest, with the first peppers ripening at around 57 days.

Heavy fruit set of 3-4” peppers and it tolerates cool nights. Heat Level: None

~ 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 - 14 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 peppers when they are full size and brown. 

 A nadapeno pepper is a sweet, heatless variety of jalapeño pepper. They are sausage-shaped, with shiny skin and a blunt end. 

Description 

Color: Nadapeños ripen from green to greenish-purple to a deep red

Size: They grow to about 3 inches long

Flavor: They have the flavor of a jalapeño, but without the heat

Texture: They have a crisp texture

Fresh eating, Roasting, Salsa, Pickling, Drying, Stuffing, and Poppers.

Firecracker peppers are small, bright, and multi-colored, changing from creamy white to green, yellow, orange, and finally a deep red when fully ripe. They can grow to be about 1 inch in length. 

Firecracker peppers are considered reasonably hot, with a Scoville rating of 30,000 to 40,000. 

Firecracker peppers can be used fresh, simmered in soups or stews, sautéed in stir-fries, pickled, or marinated. They can also be dried and stored for later use.

This pepper plant is very ornamental with its slender peppers that stand straight up in the air. All three colors of yellow, orange and red are on the plant at the same time resembling flames of a fire. Their cheery colors are wonderful for a patio, landscape, or garden. 

Very ornamental peppers ripen from yellow, to orange, then to red. The long pointy 3-4” peppers grow upright in bright clusters on a small 10” plant. Great in containers. The peppers are edible if desired.

Capsicum annuum (85 days) 

Heat Level: Medium Scoville: 5,000

~ Packet contains 10 seeds.