Piri-piri is a small, extremely spicy chili pepper that's a member of the capsicum genus: 

Also known as: African bird's-eye, African devil, or African red devil

Scoville units: 50,000–175,000

Uses: Sauces, spices, and pharmaceutical applications

Origin: Portuguese explorers produced the pepper in Portugal's former Southern African territories

Harvesting: Harvest when the pepper is bright red

Eating: Can be eaten fresh or dried

Flavor: Some say piri-piri has a bit of sweetness and a smoky flavor

Piri-piri peppers are commonly used in Portuguese cuisine, and are often associated with chicken.

They are also widely used in the Democratic Republic of Congo, Portugal, Brazil, and Angola.

 A nadapeno pepper is a sweet, heatless variety of jalapeño pepper. They are sausage-shaped, with shiny skin and a blunt end. 

Description 

Color: Nadapeños ripen from green to greenish-purple to a deep red

Size: They grow to about 3 inches long

Flavor: They have the flavor of a jalapeño, but without the heat

Texture: They have a crisp texture

Fresh eating, Roasting, Salsa, Pickling, Drying, Stuffing, and Poppers.

The yellow marconi pepper, also known as the Golden Marconi pepper, is a large, sweet, Italian heirloom pepper that ripens from green to yellow. It's known for its crunchy texture and fruity sweetness. 

Characteristics:

Size: The peppers can grow up to 10 inches long and 2.5 inches wide. 

Color: The peppers mature from light green to golden yellow. 

Taste: The peppers are sweet and smoky, with a gentle, fruity flavor. 

Texture: The peppers are crunchy and juicy. 

Uses: 

Eat fresh in salads

Fry, roast, or grill

Stuff with jack cheese

Add to sandwiches

Firecracker peppers are small, bright, and multi-colored, changing from creamy white to green, yellow, orange, and finally a deep red when fully ripe. They can grow to be about 1 inch in length. 

Firecracker peppers are considered reasonably hot, with a Scoville rating of 30,000 to 40,000. 

Firecracker peppers can be used fresh, simmered in soups or stews, sautéed in stir-fries, pickled, or marinated. They can also be dried and stored for later use.

 ~ Packet contains 50 seeds. 

Vaccinium angustifolium

Stratification: Cold stratify 90 days or sow outdoors in late fall or winter. Mix with vermiculite or perlite or moss and place in plastic bag and fridge for 6 weeks. Sow seed at soil tops, do not let seed dry out.

Blueberries produce clusters of small urn-shaped flowers that range in colour from white to pale pink. The fruits are true berries with many small seeds and are a deep indigo to black colour when ripe.

Size: Lowbush blueberries can grow up to two feet tall and wide. 

Leaves: Lowbush blueberry leaves are short-stalked, elliptic, and have finely serrated edges. The upper surface is pale to dark green, while the lower surface is lighter green. 

Flowers: In the spring, lowbush blueberries produce small, white, or pink bell-shaped flowers. 

Berries: Lowbush blueberries produce small, juicy, blue berries in the summer. The berries are rich in vitamin C and sugars. 

Fall color: In the fall, lowbush blueberry leaves turn bronze, scarlet, and crimson. 

Winter color: In the winter, lowbush blueberry twigs turn yellow-green to reddish. 

Habitat 

Lowbush blueberries grow in open conifer woods, sandy or rocky balds, and old fields.

They prefer full sun to partial shade and acidic, moist to dry soils.

Uses 

Lowbush blueberries are often used in jams and jellies.

They are also eaten by wildlife, such as bears.

Lowbush blueberries are occasionally used to revegetate disturbed sites.

Greek slicing tomatoes are a key ingredient in Greek cooking and come in many varieties. They have a unique flavor and texture, and are often grown in the warm Greek climate.

Thessaloniki tomatoes are a variety of slicing tomato that are red, globe-shaped, and have a slightly sweet, berry-like flavor. They are resistant to sunburn, cracking, and spots, and keep well even after ripening. 

Characteristics: 

Color: Red

Shape: Globe to flattened-globe

Weight: 6–18 oz

Flavor: Slightly sweet, berry-like, with a tart aftertaste

Resistance: Sunburn, cracking, and spots

Plant type: Indeterminate, productive, and disease-resistant

Aji Brown pepper, also known as Aji Panca, is a chili pepper that is native to Peru. It is a member of the nightshade family and is known for its sweet, smoky flavor. 

1000-5000 SHU

Appearance:

Aji Brown peppers are large, elongated, and curved, with a smooth surface and thin walls. 

They are green when unripe, and turn dark green and then dark brown as they mature. 

The pods are 10–15 cm long and 2.5–4 cm across. 

Taste: 

Aji Brown peppers have a mild heat, with a fruity, berry-like flavor and a hint of smoke.

The flavor is enhanced when the peppers are dried.

Uses: 

Aji Brown peppers are often used in soups, stews, braises, and chowders.

They can also be used in sauces, shredded meat dishes, arepas, and tamales.

The peppers can be ground into a powder and used as a spice.