Origin: Japan. 

Other Names: Chilies Japones. 

Plant Characteristics: 2-3 feet tall, multi-branched, with peppers growing in upright clusters of 5-6. 

Flavor: Similar to Cayenne or Thai peppers, with a fruity and spicy taste. 

Heat Level: 40,000 – 75,000 Scoville Heat Units (SHU). 

Culinary Uses: Used fresh when a milder heat is desired, and dried and ground for shichimi togarashi. 

Growth: Highly productive, with new peppers appearing as older ones are harvested. 

Popularity: One of the most prolific Capsicum Annuum hot peppers. 

Red Habanero  -This hot habanero with its fruity flavor is a fine addition to make extra spicy salsas, marinades, and very hot sauces. It originates from the Yucatan Peninsula in Mexico and will grow well in northern climates. Easy to grow.

The red pods are 1-1/2" long and 1" wide and grow on 36" tall plants. It is so productive the plant may need support when loaded with fruit. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 400,000

This beautiful cheese-type sweet pepper ripens from green to fire-engine red. One of the best pimento peppers to grow at home. This ribbed pepper is quite stunning in the garden or on your plate. Sheepnose Pimento Pepper is an Ohio heirloom, able to handle northern climates. Pimentos are great for stuffing, roasting, snacking, the classic cheese spread, and for stuffing olives.

Thick-walled, crisp, and juicy peppers are 3-4” wide by 2-3” wide with thick stems. Plants are 24” tall and easy to grow.  

Capsicum annuum (70 days)  Heirloom, Open-pollinated

Heat Level: Sweet Scoville: 0-500

~ 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 red. 

Sriracha peppers are a hybrid jalapeño pepper that are large, dark green, and turn red when ripe. They are mildly hot, with a Scoville rating of around 2,300–2,500, and are used to make the popular condiment sriracha. 

Fruit: Large, uniform, dark green fruit that turns red

Skin: Smooth

Scoville rating: 2,300–2,500

Growth: Indeterminate

Days to harvest: 80–95

Spacing: 18–24 in (46–61 cm)

Height: 18–22 in (46–56 cm)

Here are some tips for growing Sriracha peppers:

Plant in full sun 

Ideal temperatures are 70–80°F during the day and 60–70°F at night 

Water deeply but not too often, about 1–2 times a week 

Wait to harvest until the fruit reaches full maturity to reduce yield 

Frequent picking will increase yield but will sacrifice flavor 

Use pruning shears or a knife to cut the fruit from the branch 

Sriracha peppers can be used for roasting, pickling, or slicing.

The peppers are round, apple-shaped (hence the name "Alma" meaning apple in Hungarian). They have a sweet flavor with a mild heat, making them suitable for various culinary uses. 

Alma paprika peppers are popular for making the spice paprika, but they can also be eaten fresh, roasted, or stuffed. The peppers can be used in salads, pasta, or as a side dish when baked or roasted. 

They are an open-pollinated heirloom variety and can be grown in any zone with sufficient sunshine and warm weather. Seeds should be started indoors 6-8 weeks before transplanting outdoors after the last frost. 

Nutritional Value:

Alma paprika peppers are a good source of vitamins A and C, which are antioxidants, as well as folate and vitamin K. 

To prevent common pepper diseases, avoid watering plants at night or on cool, cloudy days. Aphids and flea beetles can be controlled with insecticidal soap. 

Peppers can be harvested at any stage, but are best when fully colored and firm. Regular harvesting encourages further fruit production. 

A versatile mix of classic and specialty Jalapeño Pepper varieties offering a range of heat from mild to moderately hot. This blend can produce peppers in shades of green, red, and sometimes yellow or purple, with thick walls and the signature crisp, juicy texture jalapeños are known for. Perfect for fresh salsas, stuffing, pickling, grilling, or adding a balanced kick to your favorite dishes.

🌶️ 2,500 – 8,000 SHU (Scoville Heat Units)

This mix is ideal for gardeners who enjoy dependable, productive plants and flavorful peppers with just the right amount of heat.

Scoville Units: 100.000 ~ 200.000

The Jamaican Hot Red is a compact plant which will grow to 60 cm in height. The plant gets an abundance of peppers. They are similar to Scotch Bonnet peppers and the pods are 5 cm long and 3.5 cm wide and look like mushrooms. They color during ripening from green to red and are very hot. The peppers have a fruity flavor and are widely used in the Caribbean for making hot sauces.

Species: Capsicum Chinense

Bolivian Rainbow - A unique and bright ornamental landscape plant. It bears beautiful colored peppers early and all through the season. This heirloom is from Bolivia and has been grown there for centuries. 

The 24" tall plants have purple tinged foliage and purple flowers. Fruits are small at 3/4" and turn from purple to yellow and then to red when mature. All colors are on the plant at once making it very showy. The peppers are edible, but it is usually grown as an ornamental. Great for containers and easy to grow. Capsicum annuum (90 days) Heirloom - Open-pollinated - Non-GMO

Heat Level: Very Hot.  Scoville Heat Units 30,000

~ Packet contains 10 seeds. 

Varieties are heirloom, non-treated for organic growing.

Capsicum annuum (75 days)

Heat Level: Sweet   Scoville: 0

Heirloom/Open-pollinated/Non-GMO 

Packet contains 10 seeds.