Culantro cimarron, also known as Mexican coriander or long coriander, is a tropical herb (Eryngium foetidum) with a strong, pungent flavor and aroma similar to, but more intense than, cilantro, and is used in various Caribbean and Latin American cuisines. 

Appearance: Culantro cimarron has long, tough, green leaves with serrated or toothed edges, earning it the nickname "saw leaf herb". 

Taste and Aroma: It shares a similar flavor profile to cilantro but with a more potent, almost citrusy, and earthy taste. 

Culinary Uses: It's commonly used in soups, stews, rice and bean dishes, and as a flavoring in marinades and salsas, particularly in Puerto Rican and other Caribbean cuisines. 

Other Names: It has various names, including fitweed, ngò gai, recao, and shado beni. 

Medicinal Uses: Culantro cimarron has been used traditionally in folk medicine for various ailments, including chills, vomiting, burns, fevers, and more. 

Cultivation: It is a tropical perennial and annual herb, native to Mexico and South America, and cultivated worldwide. 

Botanical Family: It belongs to the same plant family as cilantro (Apiaceae). 

Peppers are long and thin, and can grow to be over 6 inches long 

They are similar in appearance to Szegedi 179 Paprika peppers, but are thicker. 

The peppers have thin walls and a tapered shape .

Flavor:

Peppers have a rich paprika flavor with fruity tones 

The dried and ground peppers are a deep red color and have a sweet, fruity flavor 

Uses:

Peppers can be dried and ground to make paprika 

The peppers can be stuffed, roasted, or used to make sauce 

Paprika is a key ingredient in Hungarian cooking and is used in many dishes, including goulash soup, paprikás dishes, and chicken paprikash 

Trinidad Perfume peppers are a sweet, flavorful, and aromatic pepper that are similar to habanero peppers but with little to no heat: 

Trinidad Perfume peppers are glossy yellow and lantern-shaped, and can grow up to 2 inches long. They mature from green to a golden-orange color. 

Trinidad Perfume peppers have a smoky, citrus flavor with notes of apricot and melon. They are a good source of vitamin C and beta carotene. 

Trinidad Perfume peppers can be eaten raw in salads, cooked in sauces, stuffed, or roasted. They can also be used to make salsa or pepper powder.

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. 

Capsicum chinense

Aromatic and hot. Pepper is 70 mm in length and wrinkled like a volcano.

Ripens from green through to red. 

Grow in containers.

Heat level: very hot (approx. 150,000-200,000 SHU)

Can be eaten fresh or dried.

A very good variety from Yucatan Mexico with very good flavor.

Excellent aroma and taste

Bright orange color. 

C.Chinenese

SHU 100,000-300,000

Not-treated

Pineapple tomatoes have a huge body with golden-orange and red marbled skin. They show the same beautiful coloration on their interior flesh, which has a strong tomato aroma and boasts low acidity and few seeds with more solid, meaty flesh. This variety has an incredibly unique flavor as it is primarily sweet, but with a satisfying, and even surprising, citrus tang. Pineapple tomato plants bear heavy yields of fruit with individual tomatoes weighing between one and two pounds. As an indeterminate variety, Pineapple tomato plants will continue to grow and set fruit up until a frost. Pineapple is among the taller of tomato plants, often reaching eight or more feet high, hence staking or caging these plants is recommended in order to encourage healthy growth and to prevent garden sprawl.

Fruit Color: Bi-color Yellow and Red. Shape: Flattened Globe. Size: 1 lb. Plant Habit: Indeterminate  Plant Size: 6’

Large 1 lb. Bi-color fruits are famous for their sweet and fruity low acid flavor. A beautiful tomato with a unique color of yellow on the outside and red streaks inside. The Pineapple tomato vines set fruit fairly early, and also ripen quickly. In mid-summer, they seemed to stop blooming, then they put on another flush of production in late summer/early fall. The fruit is very lovely when sliced, and has great flavor. One big slice of this tomato on bread with mayo makes a great summertime sandwich.

SHU: 150,000-300,000.

Used in salsa, hot sauce, spicy dishes. 

Fruity and smokey sweet.

Capsicum Baccatum

Taste like a wine grape.

SHU 1000-30000

Pod Size: 1-2”

Plant Height: 2-4+ ft.

Days to Harvest: 70-100 Days

Padrón peppers are small, bright green Spanish chili peppers known for their famously unpredictable heat: most are mild and sweet with a nutty flavor, but about one in ten can be surprisingly spicy, leading to the saying, "some are hot, some are not". They are typically 2-4 inches long, have a conical shape, and are often sautéed in olive oil with sea salt as a popular tapas dish, though they can also be eaten raw or pickled. 

Padrón peppers (Pimientos de Padrón) originate from the town of Padrón in Galicia, Spain, where Franciscan monks cultivated them from seeds brought from the Americas in the 16th century, creating a unique landrace variety known for its mild, sweet flavor with occasional spicy surprises, served fried with salt as a popular tapa. 

Color & Size: Small (1-4 inches), bright green when immature, turning red when ripe.

Texture: Thin skin, waxy, with a slightly crinkled or lobed appearance.

Taste (Immature): Mild, sweet, slightly grassy, and nutty.

Taste (Mature/Ripe): Becomes sweeter but also hotter as they ripen. 

Key Characteristic: Unpredictable Heat 

Scoville Scale: Generally 500-2,000 SHU, but highly variable.

The "Russian Roulette" Factor: Some peppers are mild, while others pack a significant punch, often becoming hotter as they grow larger or if the plant is stressed. 

Tapas: Most famously fried or grilled with olive oil and sea salt.

Versatile: Can be eaten raw, stuffed (e.g., with cheese), pickled, or added to other dishes.