Hong gochu (홍고추) are vibrant red Korean chili peppers, prized for their sweet, smoky, slightly tangy flavor and mild-to-medium heat (around 5,000-7,000 SHU), essential for authentic kimchi, gochujang (chili paste), and stews, offering rich color, depth, and flavor to Korean cuisine, used fresh, dried, or ground. 

Color: Bright, glossy red when ripe, sometimes shiny green when unripe.

Shape: Elongated and slender.

Flavor: Rich, sweet, smoky, slightly floral, with earthy notes.

Heat: Mild to medium, less intense than some other Korean varieties. 

Gochugaru: Dried and ground to make coarse or fine chili flakes for kimchi, marinades, soups, and sauces.

Gochujang: A key fermented chili paste ingredient.

Fresh: Used chopped in side dishes (banchan), salads, or for garnishes.

Dried: Can be used whole or in powders for deep flavor and color. 

Provides spice, vibrant red color, sweet/smoky flavor, and acts as a natural preservative in kimchi.

A fundamental ingredient, distinguishing many traditional Korean dishes. 

Trinidad Moruga Scorpion - This pepper contains so much capsaicin, that it blasts past the numbing response in your mouth and produces a ferocious burning sensation! Officially tested at  2,009,231 Scoville Heat Units! We think it's hotter than the Reaper!  It's great (in small doses) in salsa!

Pods are 2-1/2” long and 2-1/2” wide with wrinkled reddish-orange skin. They have a fruit-like flavor, with nuclear heat. Capsicum chinense (110 days)

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Insanely Hot. Scoville: 2,000,000

~ Packet contains 10 seeds. 

Capsicum chinense strains require a great deal of attention during the germination process. Moisture and a constant and consistent heat range must be maintained. 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 - 21 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 containers. 

A striking, slender chili growing up to 12 inches long, Sichuan Long Pepper delivers medium heat (about 10,000–30,000 SHU) with a clean, bright cayenne bite. Thin-walled and fast-drying, it’s perfect for stir-fries, chili oil, drying, and grinding into flakes or powder, adding classic Chinese-style heat and aroma to dishes. 

The White Hot Lime pepper is a fiery, citrusy super-hot chili, known for its fruity, floral lime aroma and intense, lingering heat, ripening from green to a mustardy yellow or creamy white, often with Moruga Scorpion or Fatalii characteristics, making it great for hot sauces but requiring careful handling due to its significant Scoville Heat Units (SHU). 

Color: Starts green, ripens to a mustardy yellow, chartreuse, or creamy white.

Shape: Often wrinkled, sometimes with scorpion-like shapes, and can be medium-sized.

Plant: Grows quite vigorously, with upright habits, reaching 2-3 feet tall. 

Aroma: Strong citrus (lime) and floral scent.

Flavor: Distinctive fruity, sweet, and citrusy taste, with initial floral notes.

Heat: Super-hot, in the 125,000 to over 1,000,000+ SHU range, with a sharp, intense burn that builds and lingers. 

Ideal for creating potent hot sauces, salsas, or drying for powders.

Adds a spicy kick to dishes, drinks, or dips. 

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

La Sucette de Provence is an old French chili pepper variety originating from Provence, France. It has a long, tapered, conical shape measuring about 10 to 15 cm, often compared to a small lollipop or tongue. The pepper matures from green to bright red, sometimes passing through orange hues, and offers a distinctive fruity flavor with moderate heat ranging from about 1,500 to 2,500 Scoville Heat Units. Its thin flesh makes it especially well suited for drying, though the skin can become slightly tough when fully mature. La Sucette de Provence can be used at any stage of ripeness, whether fresh, roasted, or dried, and is ideal for making chili powders, sauces, marinades, and tapas-style dishes.

Wrinkled Pepper is a specific variety of hybrid hot chili pepper (Capsicum annuum) known for its high pungency and wrinkled appearance. It is a strong-growing, high-yield plant primarily used in Chinese and other Asian cuisines. 

Heat Level: It is a hot pepper with high pungency.

Appearance: The fruits are long and have a distinctive wrinkled skin. They ripen from green to a vibrant red color.

Fruit Size: Individual fruits are relatively large for a hot pepper, typically around 13-16 cm (about 5-6 inches) in length and 3.0-3.5 cm (about 1.2-1.4 inches) in diameter.

Maturity: It is an early-maturing variety, generally ready for harvest around 55 days after transplanting.

Plant Habit: The plant has strong vigor and a semi-upright growing habit, making it prolific and high-yielding.

Usage: It is suitable for both fresh markets and for drying to create chili flakes or powder. 

The Sigaretta di Bergamo pepper, also known as the Cigarette Pepper, is a sweet, long, and slender pepper that originated in Bergamo, Italy. It's a type of Capsicum annuum pepper and is known for its high antioxidant content. 

Appearance:

The Sigaretta di Bergamo pepper is long and slender, with a pointed tip. 

The pepper's flesh is bright green when unripe and turns red when fully ripe. 

The pepper has a wrinkled surface and a tapered conical shape. 

Uses:

The Sigaretta di Bergamo pepper can be eaten fresh in salads, grilled, blanched, or pickled. 

It's also often used as an appetizer with meats and cheeses. 

Other characteristics:

The Sigaretta di Bergamo pepper is a sweet pepper with little to no heat. 

The plant that produces the Sigaretta di Bergamo pepper can grow to be 18–24 inches tall. 

The pepper's pods are pendant-shaped and have medium thick flesh.

This pepper plant is very ornamental with its slender peppers that stand straight up in the air. All three colors of yellow, orange and red are on the plant at the same time resembling flames of a fire. Their cheery colors are wonderful for a patio, landscape, or garden. 

Very ornamental peppers ripen from yellow, to orange, then to red. The long pointy 3-4” peppers grow upright in bright clusters on a small 10” plant. Great in containers. The peppers are edible if desired.

Capsicum annuum (85 days) 

Heat Level: Medium Scoville: 5,000

~ Packet contains 10 seeds.