Origin of Inida

3" Fruit

Purple to golden yellow in color

Sweet flesh

Great for baked dishes

80-90 Days.

Udumalpet eggplant is a variety of eggplant that is purple with white stripes and is shaped like a goose egg. It is native to the Udumalpet region of the Tamil Nadu state in India. 

Description: 

Shape: Goose egg-shaped, oval, or teardrop-shaped

Color: Purple with white stripes

Flavor: Rich and meaty

Texture: Firm

Best eaten: When small, before the white stripes turn yellow

Uses: Great in curries and chutneys and Can be baked

Averages about 1-2 fruits per plant.

Vines stretch outwards reaching upwards of 1.8 -3 m, (6-10').

It grows the absolute sweetest melons of all.

Round melon weighs 25 lbs. 

Light green stripe on dark. Inside has red flesh. Easy to harvest.

The Crimson Sweet watermelon is a classic, popular variety known for its large, round shape, light green rind with dark green stripes, and exceptionally sweet, dark red, crisp flesh that's firm and juicy. Developing high sugar content and a refreshing flavor, it's a top choice for summer, tolerates common diseases like Fusarium and anthracnose, and grows into melons averaging 20-25 pounds (9-11 kg). 

Rind: Light green with distinct, darker green stripes.

Flesh: Deep, dark red, fine-textured, and firm.

Shape: Round to slightly elongated. 

Taste: Exceptionally sweet and juicy.

Texture: Crisp.

Appearance: Large, plump, and rounded or teardrop-shaped with glossy, deep purple to almost black skin.

Flesh: Creamy white with a mild flavor and spongy texture that becomes tender when cooked.

Seeds: Has many edible seeds.

Availability: Widely available year-round in supermarkets. 

Versatility: This is one of the most versatile types of eggplant, suitable for most eggplant recipes.

Grilling: Its large surface area holds up well to grilling when sliced.

Roasting: Can be roasted whole or sliced.

Frying: Ideal for breading and frying, such as in eggplant parmesan.

Dips: Can be roasted and blended into creamy dips like baba ganoush. 

A "Devil's Brain" pepper is a super hot chili pepper variety known for its unique, wrinkled appearance that resembles a brain, typically ripening to a bright red color, and possessing extreme heat levels, often reaching over 1,000,000 Scoville Heat Units (SHU); it is considered a hybrid pepper with a fruity flavor and is often used in hot sauces or chili powders due to its intense heat. 

Appearance: Long, conical pods with a bumpy, wrinkled skin that looks like a brain.

Color: Green when unripe, turning to a vibrant red when fully mature.

Heat Level: Extremely hot, categorized as a superhot chili pepper.

Flavor Profile: Fruity with a strong, immediate heat.

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.

This premium vining long-melon cultivar features elegantly shaped fruits, reaching up to 50 cm in length. The melons are straight and well-proportioned, with fresh white-green skin naturally marked by distinct green streaks, giving them a unique appearance. The thick, plump flesh contains small ventricles, ensuring high edibility. Its crisp, tender texture delivers a sweet, refreshing flavor. The plants exhibit vigorous growth, with sturdy stems and vines, and show strong stress tolerance. 

Cucumis Melon var Makono

Widely used herb from northern india and China. 

Often used to dye ginger and plums (umeboshi). Perfect for providing color to food and drinks and adds a minty aroma.

Red shiso (Akajiso) is a vibrant, aromatic herb from the mint family with deep ruby-purple leaves, known for its unique flavor blending basil, mint, anise, and citrus notes, used widely in East Asian cooking to color and flavor pickles (like umeboshi), drinks, and sushi, offering a fresh, slightly spicy taste with a crisp texture. 

Leaves: Deep purple, often with frilled edges, resembling nettle leaves but safe to touch.

Scent: Strong, fragrant, with hints of mint, basil, and sometimes cinnamon or clove. 

A complex blend: minty, basil-like, spicy, and slightly citrusy.

Milder and more basil-forward than green shiso. 

Coloring: Infuses liquids and foods with a bright red hue, especially with umeboshi (pickled plums) and their brine (umezu).

Flavoring: Used in sweet red juices, fermented pickles (shibazuke), sushi wraps, salads, and furikake (rice seasoning).

Garnish: Tender leaves and flower spikes (hojiso) can be used fresh or tempura-fried. 

Red Perilla, Purple Shiso, Beefsteak Plant, Red Mint, Chinese Basil (Perilla frutescens var. crispa). 

Indeterminate.

Kitchen tomato heirloom. 

Dates back 87 years since 2021.

Excellent slicer or beefsteak tomato.

85 days. 

8-12 oz fruits. 

Sweet and acidic with lingering taste. 

Type: Indeterminate Heirloom, Beefsteak.

Appearance: Large, globe-shaped, bright to deep crimson red.

Size: Fruits average 8-12+ ounces, sometimes nearing a pound.

Flesh: Meaty, juicy, with some small spaces, like a mix of paste and beefsteak.

Flavor: Rich, balanced sweetness and acidity with an "old-timey" taste.

Texture: Can have a unique, almost watermelon-like crispness in the center. 

Maturity: Mid-season, around 75-90 days from transplant.

Growth: Vigorous, productive plants that need strong support (cages/stakes).

Best For: Slicing, sandwiches, fresh eating, salads, and sauces. 

Solanum aethiopicum

It is a small, round eggplant that is green when young and turns orange when ripe. It has a sweet, tender flesh when young and a bitter flesh when mature. 

Appearance 

Small and round, about 5–7 cm in diameter

Green when young, turning orange with red striations when ripe

Smooth, firm skin when young

Taste 

Sweet and tender when young, bitter when mature

Uses 

Can be eaten while still green, or used in baking, grilling, stewing, or pickling

Can be used as an ornamental vegetable, or hollowed out for baking