Sweet Banana

One of the dependable basics that just produces and grows like crazy. The Banana is one of the best sweet pepper varieties. It usually dodges the Pepper plant diseases too. If you take the 'growing sweet peppers 101 course' the Sweet Banana pepper is sure to be featured. One of the most reliable sweet pepper seeds available. Starts yellow and mellows to red.  

Sweet Banana - A great pepper for short season climates because it produces so quickly. It is versatile and flavorful and can be used successfully in a wide range of dishes. Pickled, stuffed or jellied are a few.

These sweet and crunchy peppers can grow up to 6” long. The fruit turns from pale green to light yellow, at which point it is ready to harvest. If left on the plant they will continue to mature to red. Plants are 24“ tall and easy to grow. Capsicum annuum (75 days) Heirloom - Open-pollinated

Heat Level: Scoville 0 - 500

~ Packet contains 30 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 - 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 large 5 gallon containers. Harvest peppers when they are light yellow and full size.

Pepperoncini peppers are a type of chili pepper that are mildly spicy and tangy. They are typically yellow-green in color, with thin skin and a crisp texture. 

Size: Pepperoncini peppers are usually 2–3 inches long 

Color: They are yellow-green in color, but can turn red as they ripen 

Taste: They are mildly spicy and tangy, with a sweet flavor 

Texture: They have a crisp texture and slightly wrinkled skin 

Pepperoncini peppers are often pickled and used in salads, sandwiches, and antipasto platters 

They can also be eaten raw or served with dips or breads 

Pepperoncini peppers are commonly used as a garnish for Bloody Mary cocktails 

Rosetta’s Calabrian is a traditional Italian chili known for its slender, slightly curved red pods and rich, fruity heat. Originating from Calabria, these peppers develop a bold, smoky flavor with a pleasant lingering spice, making them perfect for sauces, oils, and drying. The plants are productive and thrive in warm garden conditions.

25,000 – 40,000 SHU 

Italian Sweet Orange Frying peppers are a highly productive heirloom variety known for their long, conical shape and a flavor that intensifies in sweetness as they ripen from green to bright orange. These thin-walled peppers are versatile in the kitchen, offering a crisp texture when raw that transforms into a creamy, smoky treat when fried or roasted. 

Key Characteristics

Fruit Profile: Produces fat, conical fruits typically 20–25 cm (8–10 inches) long.

Flavor: Sugary sweet with no heat (Scoville rating under 100) and a complex, delicate roasted flavor.

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 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. 

Heat Level: Extremely hot, with a Scoville rating ranging from 800,000 to over 1,001,300 SHU.

Flavor: Intensely hot with a fruity, citrusy, and slightly sweet undertone that becomes more apparent after the initial heat hits.

Appearance: Wrinkled and conical, with a pointed tip, and ripens to a vivid orange color.

Size: Typically 2–3 inches long and about 1 inch wide, though some varieties can be larger.

Origin: Northeast India, like the original ghost pepper (Bhut Jolokia).

Uses: Popular for making hot sauces, jams, powders, and for adding a fiery kick to dishes like stews, salsas, and curries. 

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.