The Tobago Seasoning Yellow Pepper is a variety of Capsicum chinense that is prized for its fruity flavor and mild heat, used extensively in Caribbean cooking. It is a highly productive plant that produces pods that ripen from green to yellow, orange, and finally red, with the yellow stage being particularly mild and fruity. The heat is rated as mild, around 25,000 Scoville Heat Units (SHU), and it's a versatile pepper for fresh eating, cooking, and creating seasoning powders. 

Heat Level: Mild (approx. 25,000 SHU)

Flavor: Fruity with an intense flavor

Plant Height: Small to medium (3-5 feet)

Production: Very high

Ripening: Pods start green and move through yellow, orange, and finally red 

Uses and applications

Cooking: Adds flavor to marinades, stews, and other dishes without overwhelming heat.

Seasoning Powder: Can be dried and ground into a powder for use as a condiment.

Fresh Eating: Delicious when eaten fresh, either as is or in scrambled eggs and other meals. 

Mountains of Afganistan dates back to 1937. 

Yellow orange color with shades of red. 

Mild and sweet flavor. 

Great for garnishing and salsa and also tomatos with egg called "tokhm banjan rumi. "

Heirloom

Heirloom

Fruit Salad tomato; yellow with light yellow stripes

Flavour Mild, fruity, sweet, low acidity

Ripening time Medium-early

Growth Determinate, up to 120cm

Location Outdoors, in containers or pots.

Great for making sauce, ketchup, snacks and spreads for various foods.

A rare and eye-catching variety of Scotch Bonnet, the Cappuccino stands out with its creamy beige to light brown coloring, often marbled with deeper coffee-toned streaks. It keeps the classic squat, bonnet-shaped form with a slightly wrinkled, glossy skin. Despite its soft, muted appearance, it delivers a bold, fruity aroma with subtle smoky-sweet undertones—perfect for hot sauces, salsas, and Caribbean-style dishes.

Heat Level (SHU):

100,000 – 350,000 Scoville Heat Units

Comparable in heat to traditional Scotch Bonnets, it packs a strong punch while offering a more nuanced, slightly sweeter flavor profile.

The San Marzano paste tomato is Italy’s top choice as the perfect canning tomato. The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter, and less acidic than Roma VF. This tomato processes well for paste, puree and canning due to their solid nature. Many find this variety better tasting than Roma. The 4’ plant is compact and a prolific producer of bright-red, 2-3” pointy plum-type, fruit over a long season. Crack resistant.

Non-GMO, Open Pollinated, Heirloom (80 days)

Fruit Color: Red Size 2-3 oz.

Shape: Plum

Plant Habit: Determinate. Plant Size: 4 ft.

Solanum lycopersicum

Packet contains 10 Seeds.

The "Calabrian Spicy Goat Horn Pepper," likely referring to a variety of Goat Horn or Cacho de Cabra pepper, is a long, slender, red chili pepper with a distinctive goat-horn shape and a sweet taste followed by a building heat. While it's not as intensely hot as some other Calabrian varieties, it offers a moderate Scoville heat level and is a versatile ingredient, popular for drying, grinding into powder, frying, or using fresh in dishes and sauces.  

Appearance & Shape

Shape: The pods are long, slender, and curve to resemble a goat's horn. 

Color: Fruits are typically glossy and red when ripe, though they may start green. 

Size: Pods can reach lengths of 4-6 inches or more. 

Taste & Heat

Taste: It has a sweet, fruity, and slightly spicy flavor that builds to a long-lasting heat. 

Heat Level: This is a moderate heat pepper, often falling into the mild to moderate category, with a Scoville heat unit (SHU) range from 1,500 to 50,000, depending on the specific variety. 

Culinary Uses

Drying & Grinding: Its medium-thick walls and sweet-spicy profile make it excellent for drying and grinding into a powder for seasoning. 

Fresh: The peppers can be used fresh to add heat and flavor to dishes. 

Cooking: It is ideal for stir-fries, Asian cuisine, and various other cooked dishes. 

Preservation: Goat Horn peppers can also be preserved by canning, freezing, or drying. 

Yellow tomatillos are tender, juicy, and crisp with a subtle, sweet flavor reminiscent of honeydew. 

90-100 Days

Heirloom

1.5" to 2" fruit

Great for salads, salsa, omelettes, more