The Cascadura Poblano Sweet Pepper is a unique, mild variety combining the deeply lobed, pumpkin-like shape of Cascadura types with the broader, slightly elongated form of a poblano. Fruits are thick-walled, glossy, and ripen from green to rich red. The texture is firm and juicy, making it excellent for stuffing, roasting, grilling, or fresh slicing.

Flavor is rich and slightly earthy like a poblano, balanced with a gentle sweetness and no bitterness. It holds up well to cooking and develops a deeper, almost smoky sweetness when roasted.

Scoville Heat Units (SHU): 0 – 500 SHU (very mild to no heat)

This makes it ideal for those who enjoy poblano-style flavor without the spice.

Yes, the Cascadura pepper is a type of Poblano/Ancho pepper, often described as a high-quality, Brazilian variant of the classic Mexican pepper. It is specialized for its sweet flavor, thick walls, and high productivity. 

Type: Capsicum annuum (Ancho/Poblano type).

Origin: Brazil.

Flavor/Heat: Mild to no heat (0 Scoville Heat Units), with a sweet, robust flavor.

Appearance: 3–5 inch, plump, and deeply lobed, heart-shaped fruit (resembling a pepper-like pumpkin).

Usage: They are often used green for roasting, stuffing, and grilling, but they turn a rich, glossy red when mature. 

While standard Poblano peppers can sometimes have a mild-to-moderate heat, the Cascadura is specifically noted for having almost zero heat while retaining the traditional "Ancho" flavor profile.

Demon Gold is a striking ornamental and culinary chili producing small, upright, cone-shaped pods that ripen to a vivid golden-yellow/orange. Plants are compact and highly productive, often covered in clusters of glossy, smooth peppers. The flavor is sharp and slightly fruity with a clean, biting heat, making it suitable for both fresh use and drying.

Approximately 30,000 – 50,000 Scoville Heat Units

(Medium-hot, similar to a hot cayenne or tabasco-type pepper)

Believed to be derived from ornamental Capsicum annuum breeding lines, with strong influence from Asian chili varieties. While not tied to a single traditional region, it is commonly associated with ornamental pepper development programs and is popular among growers in Asia and North America.

Great for ornamental display, fresh salsas, drying into flakes or powder, and adding color and heat to dishes.

The Sangram Sri Lanka pepper is a slender, pointed chili known for its vibrant color transition from green to bright red when fully ripe. It typically grows 5–8 cm long with smooth, glossy skin and a slightly curved shape. This variety is popular in Sri Lankan cuisine, valued for its bold heat and slightly fruity, sharp flavor that enhances curries, sambals, and stir-fries.

Approximately 50,000 – 100,000 Scoville Heat Units

This places it in the medium-hot range—similar to a cayenne but often perceived as a bit sharper and more immediate in heat.

Ideal for fresh use, drying, or making hot sauces and chili pastes.

Naga Peach Pepper is a rare, extremely hot chili known for its soft peach color and intense heat. The pods are wrinkled and slightly elongated, typically 5–7 cm long, ripening from light green to a creamy peach tone. The plant is vigorous and productive in warm climates.

Scoville Heat Units (SHU):

Approximately 800,000 to 1,200,000 SHU, placing it in the super-hot category, similar in heat range to other Naga types.

Flavor Profile:

Fruity, slightly sweet, with a sharp, lingering heat that builds quickly and lasts.

Cooking Uses:

Hot sauces and extreme chili sauces

Small amounts in salsas

Spicy chutneys

Dehydrated and ground into chili powder

Infused oils (use extreme caution)

⚠️ Handle with gloves and avoid contact with eyes or skin. A very small amount goes a long way.

Candy Cane Orange Pepper is a striking ornamental-sweet pepper featuring vibrant orange fruits with subtle creamy striping during early development. The compact plants produce small to medium, smooth, blocky peppers that ripen to a bright, glossy orange. Crisp and mildly sweet, it offers excellent flavor without heat, making it as tasty as it is decorative.

Cooking Use:

Perfect for fresh snacking, salads, and veggie trays. Its sweet crunch shines in stir-fries, light sautéing, stuffing, and roasting. The bright orange color also adds beautiful contrast to grilled dishes and fresh summer recipes.

Origin: Developed in the USA as a modern hybrid for ornamental and edible use.

Appearance: Features variegated foliage (white/green stripes) and fruit that starts green-and-white striped, ripening to solid red.

Flavor/Heat: It is a sweet pepper with 0 Scoville Heat Units (SHU), often used in salads or for snacking.

Development: It is often confused with the,19th-century,,hot,,"Fish pepper" due to similar coloring, but the Candy Cane line is a distinct, mild, modern,cultivar,.

Variety: While most Candy Cane peppers ripen to red, some variations are associated with different,hybrid,breeding programs.

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.

SHU: 150,000-300,000.

Used in salsa, hot sauce, spicy dishes. 

Fruity and smokey sweet.