Stems: Thick, club-shaped, pale green to yellowish, firm, crisp, and succulent.

Leaves: Usually lighter green, pliable, with prominent midribs, but tougher than the stem.

Overall: Grows tall like a leafy plant but is harvested for its substantial stem. 

Stem: Mild, refreshing, slightly nutty, subtly sweet, with earthy and vegetal notes.

Leaves: Mild, green, vegetal. 

Preparation: Peel the outer layer to reveal the tender interior; it can be eaten raw or cooked.

Raw: Sliced thin for salads, dipped in hummus.

Cooked: Stir-fried, steamed, grilled, roasted, or pickled; it holds up well in hot dishes. 

Orange cayenne peppers are a hybrid variety of chili pepper that are larger and hotter than standard cayenne peppers, with a more vibrant color and smooth skin: 

Orange cayenne peppers are long, slender, and conical, with a pointed tip. They are smooth and glossy, and turn from dark green to bright orange as they ripen. 

Orange cayenne peppers have a fruity and citrusy flavor, and an intense heat that dissipates quickly. They can range from 30,000–50,000 units on the Scoville scale, which is 5–10 times hotter than a jalapeño. 

Orange cayenne peppers can be eaten fresh or cooked, and can be used in salads, salsas, soups, or with chicken or pork. They can also be dried and sprinkled over meats, stews, and rice dishes.

Their name means "little beaks" and it's easy to see why. This diminutive and sharply-tapered variety of chili pepper is one of the stars of the Spanish table. Have you ever tried them?

These peppers are simultaneously sweet, spicy, and smoky thanks to some time spent over wood fires after harvesting. The slow-roasting also cooks away much of the water in the pepper, concentrating and intensifying the natural flavors. 

The Spanish Piquillo pepper (a.k.a. the little beak pepper) is usually seen coming out of a jar. This sweet pepper with modest heat –nearly imperceptible– has both smoky and tart undertones. It received a European PDO (Protected Denomination of Origin) and cannot be commercially grown outside its Navarra, Spain region, but we have home garden seeds available for you to grow them in your own garden.

For a delicious treat, make our Marinated Piquillo Peppers Recipe. 

A rare heirloom from Northern Spain with a real surprising and delicious flavor. The 3”-4” peppers ripen from olive-green to fre-red. They grow on productive 3’ tall open-pollinated plants. Capsicum annuum  (85) Days

Heat Level: Very Mild  Scoville 0-500

~ Packet contains 10 seeds. 

800,000 to 1 Mil SHU Heat.

Super hot heat with fruit flavor similar to Trinidad Scorpion. 

A favorite among culinary enthusiast. 

Jay's Chocolate Ghost Scorpion pepper is a superhot hybrid (Jay's Peach Ghost Scorpion x Chocolate Ghost) known for its rich, smoky, fruity flavor and brutal heat (800k-1.1M SHU), producing bumpy, often scorpion-tailed, dark brown pods that offer an intense, lingering burn, perfect for hot sauces and powders, making it a legendary challenge for pepper enthusiasts. 

Origin: A cross between Jay's Peach Ghost Scorpion and Chocolate Ghost pepper.

Heat Level: Extremely hot, ranging from 800,000 to over 1,000,000 Scoville Heat Units (SHU).

Flavor Profile: Starts fruity and slightly smoky, followed by a deep, intense heat that builds slowly.

Appearance: Pods ripen from green to a dark, chocolate-brown color, often bumpy with scorpion-like tails, similar to a Ghost pepper but smoother.

Uses: Ideal for creating fiery hot sauces, powders, marinades, and BBQ sauces for those who love extreme spice.

Plant: Prolific, with plants growing to about 30-40 inches tall, producing fruit throughout the season. 

 The Golden Primotalii starts green, then ripens to an orange or mustard color, and finally develops a golden skin. The peppers have a contorted surface and thin walls that make them feel lightweight. 

The Golden Primotalii is believed to be hotter than 1,000,000 Scoville Heat Units (SHUs), and some say it can reach as high as 2,200,000 SHUs. This makes it comparable to some of the world's hottest peppers, such as the Carolina Reaper. 

The Golden Primotalii has a complex flavor profile that's fruity and slightly floral. 

The Golden Primotalii is great for spicy salsas and hot sauces.

LIABILITY WARNING STATEMENT:

We are not liable/responsible for use of this seed. It is sold 'as is' and use/responsibility/liability is entirely up to the consumer whom purchases these packets. 

Capsicum chinense

Aromatic and hot. Pepper is 70 mm in length and wrinkled like a volcano.

Ripens from green through to red. 

Grow in containers.

Heat level: very hot (approx. 150,000-200,000 SHU)

Can be eaten fresh or dried.

Peppers are long and thin, and can grow to be over 6 inches long 

They are similar in appearance to Szegedi 179 Paprika peppers, but are thicker. 

The peppers have thin walls and a tapered shape .

Flavor:

Peppers have a rich paprika flavor with fruity tones 

The dried and ground peppers are a deep red color and have a sweet, fruity flavor 

Uses:

Peppers can be dried and ground to make paprika 

The peppers can be stuffed, roasted, or used to make sauce 

Paprika is a key ingredient in Hungarian cooking and is used in many dishes, including goulash soup, paprikás dishes, and chicken paprikash 

The Gogosari pepper is a variety of the Capsicum annuum plant. It is also known as a Romanian heirloom pepper. 

Here are some characteristics of the Gogosari pepper:

The peppers are large, round, and flattened, with a burgundy red color and convex surface. 

The peppers have a sweet taste and a compact, juicy pulp that is thicker and crispier than other varieties. 

Gogosari peppers can be eaten fresh in salads, cooked in a pan, stuffed, canned, pickled, or marinated in sweet and sour sauce. 

The Gogosari pepper is originally from Romania, where it was widely grown commercially in the 1920s. It is also found in Bulgaria, Serbia, Hungary, and Moldova. 

Red Habanero  -This hot habanero with its fruity flavor is a fine addition to make extra spicy salsas, marinades, and very hot sauces. It originates from the Yucatan Peninsula in Mexico and will grow well in northern climates. Easy to grow.

The red pods are 1-1/2" long and 1" wide and grow on 36" tall plants. It is so productive the plant may need support when loaded with fruit. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 400,000

30 Seeds

Deep purple color used in juices, jams, pickling, etc.

Sweet taste.

Native to Turkey.

55 days.

Baby carrot.