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. 

Chile de arbol is a Mexican chili pepper with several names, including: 

Chile de arbol: The literal translation of this Spanish name is "chili from tree"

Bird's beak chile: Another name for this pepper

Rat's tail chile: Another name for this pepper

Tree chili: Another name for this pepperChile de Arbol are a favorite in Mexican cuisine because of their bold heat and subtle, natural smoky flavor. They originated in Chihuahua, Mexico and dry well with good red color for use as wreaths or other decorative items. Fresh pods can be pureed to make a sauce for chips or to season the pork filling for tamales. When left whole, they can add great flavor to oils and vinegar. Toasted pods can be ground into a powder to season red chile sauces or to create a spice rub.

Narrow pendant shaped fruits grow to 3” long and mature from light green to dark red with a woody stem. This vigorous plant can reach over 4 feet in height in one season and resembles a little tree. Capsicum annuum (90 days)

Heat Level: Very Hot.  Scoville Heat Units 15,000 - 30,000

~ Packet contains 10 seeds. 

Capsicum Chinense with 1,300,000 SHU scoville heats

This is a high production pepper with growth up to 5 ft tall. 

Citrusy flavor, with insane heat. Fruity. Earthly Pepper.

Whatever its history, the variety bears highly desirable fruits, with intense heat and an interesting citrus-like flavor.

Starts off as purple then turns into a matrix of colors and finishes as orange/red ripe. 

Open-pollinated (80 days)

Fruit Color: Red. Size 5 oz. Shape: Flattened globe deeply ribbed.

Plant Habit: Indeterminate. Plant Size: 5 ft.

This Italian heirloom has a deeply ribbed exterior that presents a beautiful, scalloped edge when sliced. It has an intense and acidic flavor that is ideal for making sauces or pastes and great on sandwiches and salads. Deep red fruits ripen on indeterminate vines that do well in hot weather while continuing into cooler temperatures late into the season.

Organic Heirloom non-GMO    10 Seeds

Cascabel peppers are considered mildly hot, with a Scoville Heat Unit (SHU) rating of 1,000–2,500. For comparison, habanero peppers are much hotter, with a rating of 100,000–350,000 SHU. 

Cascabel peppers are native to Mexico and Latin America, and have been cultivated since at least 7000 BC. The name "cascabel" is Spanish for "jingle bell", which comes from the way the seeds rattle inside the round, hard peppers when they dry. 

Cascabel peppers are often used in sauces, soups, and other dishes to add a fruity flavor and a bit of warmth. Here are some ways to prepare cascabel peppers: Roast: Roast cascabel peppers in a skillet before adding them to dishes. 

Dry and grind: Dry and grind cascabel peppers to use in sauces or pastes. You can also rehydrate them. 

Puree: Puree cascabel peppers and add them to soups and sauces.

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. 

Small, globular peppers that are 4–5 cm in diameter and 5–7 cm long

Smooth, firm skin that is green when young and turns dark brown when ripe

Thick, red-brown flesh with a hollow cavity and many small seeds

Flavor Sweet and crunchy and Packed with vitamins A and C and antioxidants. 

Uses 

Great for stuffing, stir fry, kebabs, omelets, or as a salad topping

A healthy snack on their own

Growing 

Can grow in small spaces and are good for home gardeners

Can be grown in containers or in the garden

Require a long season to produce fruit

Can be pruned for more compact plants

The Aji Charapita is a small, bright yellow chili pepper with a citrusy flavor and moderate heat. It's native to the Amazon region of Peru and is also known as the Wild Peruvian Chili Pepper. 

Appearance: 

Pea-sized, bright yellow chili pepper

Tiny, round pods that grow on bushy plants

Flavor: 

Citrusy, slightly fruity note

Sweet, citrusy tones

Moderate heat, ranging from 30,000 to 50,000 SHU on the Scoville scale

Uses: 

Fresh in salsas and side dishes

Dried for use in hot sauce, chili, and grilled meat preparations

Blended into a fiery sauce and served alongside jungle dishes

Used to make ají de cocona, a zesty jungle specialty

Chilhuacle Negro is a rare, dark chocolate brown, moderately hot chili pepper from Oaxaca, Mexico. It's a key ingredient in mole negro, a classic Oaxacan dish. 

Characteristics:

Color: Dark chocolate brown when ripe 

Shape: Medium-small, tapered bell-shaped 

Flavor: Rich, smoky, fruity, with notes of dried plum, tobacco, and liquorice 

Heat: Similar to or slightly hotter than cayenne peppers, with a Scoville scale rating of 1,250–2,000 

Uses: 

Roasted and added to salsas

Used in mole sauces

Ground into a powder and used as a hot pepper powder

Stepped in olive oil to make chili oil

Used in soups, stews, marinades

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.