Non-GMO - Heirloom - Open Pollinated - High Germination Rate

Seeds For: Vegetable Gardening

Days to Full Maturity: 70 -- Annual --

Habanero Orange

Orange Habanero is an aromatic chile pepper with a subtle apricot aroma and offers an intense and pungent heat. Their spicy heat and citrusy fresh flavor go well with so many foods, tropical fruits, lime, avocados, fish, and tequila, etc. All habanero seeds are known for their slow germination and must be grown in warm, moist conditions.

Ripens from green to bright orange color with thin skin and waxy exterior. The pods have a distinctive lantern-like shape and are small at 2” long and 1“-2” wide. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 250,000

The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types.

Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of “heat”, the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The name means “someone or something from La Habana”, or as it is known in English, Havana (“b” and “v” being interchangeable phonetically in Spanish).

The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. The Yucatán Peninsula is the biggest producer of habaneros these days, but it’s grown in many South American and Central American countries.

Friariello: Hot pepper grows (1 to 2 in ) long with a cylindrical shape. Fruit has a thick skin.

Medium vigorous pendent fruiting plant.

Suited to fresh market, it's perfect to be fried.italian peppers for frying are common features of Italian cuisine. They are both sweet and slightly spicy, about 6 inches (15 cm.) ... Raw, they are crisp and sweet/spicy, but frying them imparts a delicate smoky flavor.

These sweet and flavorful frying peppers make such a warming, comforting dish from southern Italy. Tall, bush plants make tons of green fruits that ripen to bright red.

Sweet flesh excellent for frying or roasting, an Italian delight. Also good pickled. Known for their sweet, distinctive flavor.

Peperone friariello, also known as peperoncini verdi, is the name of a small bright green pepper that grows in the Naples area in the spring and early summer.  (Don't confuse it with the similarly named, but not at all the same friarielli broccoli, a Neapolitan type of broccoli rabe, which is in season in the winter time and is eaten as a side dish or pizza topping.)  The peppers are long, cone shaped pods range from about 1 to 3-inches in length and typically are fried whole, seeds and all, until blistered and browned.  When fully ripe, they turn bright red and look like chili's, but they are mild and sweet.  You can eat the whole pepper in one or two bites.  I love their delicate flavor and find them much more appealing than green bell peppers.  

Scotch bonnet, also known as bonney peppers, or Caribbean peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.

WEAR GLOVES WHEN HANDLING, DO NOT TOUCH YOUR EYES! WASH HANDS AFTER TOUCHING!

Cultivar: 'Scotch Bonnet'

Heat: Very hot

Scoville scale: 100,000–350,000 SHU

Yellow Scotch Bonnet - This pepper gives Jamaican chicken dishes their special flavor! Scotch Bonnet goes by several names including Jamaican Hot, Martinique Pepper and Bahama Mama. It is closely related to the habanero, but with a sweeter flavor and stouter shape. The pods are 1-1/2" wide and 1-1/2" long and have a citrus-like flavor with a lot of heat. They mature from green to bright yellow on very productive 24" tall plants.  Capsiucum chinense (90 days). 

Capsiucum chinense strains require a great deal of attention during the germination process. Moisture and a constant and consistent heat range must be maintained. 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 containers. 

Anaheim, Poblano, Santa Fe, Cayenne, Jalepeno, Serrano, Tabasco Pepper Seeds

Mild to Hot Pepper Mix is a versatile blend of flavorful peppers ranging from gentle heat to fiery spice. This mix includes Anaheim, Poblano, Santa Fe, Jalapeño, Serrano, Cayenne, and Tabasco peppers, offering varied shapes, colors, and heat levels—perfect for fresh eating, grilling, sauces, salsas, and drying. Ideal for gardeners who enjoy a wide range of heat and culinary uses. 

Extremely hot ghost pepper

se caution in handling and consumption as they are one of the hottest peppers known to man. Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Extreme, Severe and Intense.  Scoville Heat Units 1,000,000 

~ Packet contains at least 10 seeds. 

Anaheim

The Anaheim pepper is a versatile chili pepper named for the city that made it popular. It is mild in flavor and heat, measuring 500-2,500 Scoville Heat Units.

The granddaddy of all future New Mexico green chile pod types! The Anaheim pepper was originally known as New Mexico No. 9. It was developed in 1913 by Dr. Fabian Garcia at New Mexico State University. He was seeking a chile pepper that was bigger, fleshier, and milder. Dr. Garcia later moved to California in the 1920s and started growing them in the Anaheim area. 

Pods are 7-1/2" long and 2" wide on productive 30” plants with good foliage cover for the fruit. TMV resistant. Capsicum annuum (80 days)

Heat Level: Mild  Scoville 500 -1000

~ Packet contains 30 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 - 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 green. If left on the plant a couple more weeks, the chiles will turn red at full maturity.

Plants can grow 3 to 4 ft tall. Harvest Tips: Harvest sweet peppers when they are green or fully mature using a garden scissor so you don't damage the plant.

All-purpose chile, one of the mildest we offer. Best if used when green. A great introduction to chiles.  Sow indoors 8-10 weeks before transplanting or direct sow in long warm-season areas.  Sow 1/4" deep, 12-14" apart.  Requires steady warmth and moisture to germinate.

SCOVILLE HEAT UNITS: 3,000-5,000 SHU

The result was a chili with five times more flavor and aroma than the original, and the flavor is even stronger and richer when roasted. They grow to 5-8 inches in length.

Mexico green chile flavor has been described as slightly pungent similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste. The ripened red retains the flavor, but adds an earthiness and bite while aging mellows the front-heat and delivers more of a back-heat.

Virginia Heirloom,

Appearance: Round, slightly flattened, and orange

Taste: Sweet and tangy

Size: 5–7 cm in diameter

Plant height: About 3 ft

Maturity: 60–70 days

Uses: Great for salads, stuffing, roasting, or on the barbecue

Growing: Sow seeds indoors 6–8 weeks before the last frost, 1/4 inch deep, and keep soil warm. Transplant into 1 inch cells or 2 inch pots at 1–2 leaf stage.

Companions: Carrots, cucumbers, eggplant