This rare pepper is crunchy and juicy with a mix of tropical flavors that are described as citrus and fruity with slightly smoky tones. Biquinho can be eaten raw or cooked, but are generally pickled in vinegar and served with meals. Try these Biquinho peppers which are also called Sweety Drops, in our Pickled Sweety Drop Peppers Recipe. These peppers are quite popular in Brazil, where they originated.

These small round 1-1/4" peppers have a pointy end. They have a unique, slightly tart flavor with a tiny bit of heat. Fruits turn from very pale green to yellow and get orange-red if left longer on the plant. The small 24” plant can produce hundreds of peppers. Read more about these Brazilian Peppers »

Capsicum annuum (90 days) Heirloom - Open Pollinated

Heat Level: Mild Scoville:  500-1,000

~ Packet contains 10 seeds. 

Extra large roma tomato; plum shaped fruits. 

Warm Season

68 days from transplant

Highly productive

Determinate

Nice red colour at maturity. Excellent for sauces.

Supremo Roma Bush Tomato is a productive, compact determinate variety valued for its large, uniform plum-shaped fruits and strong performance in warm climates. This hybrid sets abundant clusters of bright red, firm, meaty tomatoes with minimal seeds—perfect for sauces, paste, canning, or fresh eating.

Plants form a neat, bushy habit, reaching about 3 ft (90 cm) tall, and deliver a concentrated harvest in 65–70 days. With good disease resistance and dependable fruit set in heat, Supremo is well-suited for garden beds, raised planters, and containers.

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

Ají cachucha, also known as ají dulce, is a sweet, crunchy pepper with a mild heat that's a staple in Latin American and Caribbean cooking: 

Ají cachucha peppers are small, squat, and wrinkled, with a light green color that turns yellow-orange and then red when ripe. They have a similar appearance to habanero and scotch bonnet peppers, but are milder. 

Ají cachucha peppers have a sweet, fruity, grassy, and smoky flavor. 

Ají cachucha peppers have a mild heat level of 500–1,000 Scoville units, which is much milder than a habanero. 

Ají cachucha peppers are a key ingredient in sofrito, a sauce used in many Latin American cuisines. They can also be used in bean dishes, soups, or as a raw snack. 

Piri-piri is a small, extremely spicy chili pepper that's a member of the capsicum genus: 

Also known as: African bird's-eye, African devil, or African red devil

Scoville units: 50,000–175,000

Uses: Sauces, spices, and pharmaceutical applications

Origin: Portuguese explorers produced the pepper in Portugal's former Southern African territories

Harvesting: Harvest when the pepper is bright red

Eating: Can be eaten fresh or dried

Flavor: Some say piri-piri has a bit of sweetness and a smoky flavor

Piri-piri peppers are commonly used in Portuguese cuisine, and are often associated with chicken.

They are also widely used in the Democratic Republic of Congo, Portugal, Brazil, and Angola.

The Aji Pineapple pepper is a variety of the Capsicum baccatum pepper that gets its name from its unique flavor and appearance: 

The Aji Pineapple pepper has pendant-shaped pods that start green and mature to a sunny yellow or orange. 

The Aji Pineapple pepper has a tropical taste with a balance of spiciness and sweetness, similar to fresh pineapple. It's more tart, citrusy, and floral than other baccatum peppers. 

The Aji Pineapple pepper has a moderate heat level, typically 30,000 to 50,000 Scoville Heat Units. 

The Aji Pineapple pepper is a rare and exotic variety that originated in Peru. 

The Aji Pineapple pepper can be used in salsas, sauces, marinades, hot sauces, tom kha gai, aioli, egg salad, and white chili. 

The Aji Pineapple pepper is easy to cultivate and thrives in cooler climates. It's a high producing variety that can produce several dozen peppers per plant. 

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. 

The Aji Rico pepper is a hybrid hot pepper that won the All-America Selections (AAS) Edible/Vegetable award in 2017: 

1000-5000 SHU

Aji Rico peppers are narrow and conical, with thin walls and a crunchy texture. They mature from green to red and can be eaten at any stage of ripeness. 

Aji Rico peppers have a citrus flavor and a warm, medium heat level. 

Aji Rico peppers can be eaten fresh, cooked, or dried into a paprika-style powder. They are great in salsas, sauces, and soups.

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. 

Red chili with sweet fruit flavor.

Slicing or salad use. 

Rare pepper. 

Appearance: Aji Delight peppers are bright red, thick-walled, and bullet-shaped. 

Taste: Aji Delight peppers have a sweet, fruity flavor with a hint of apple. 

Uses: Aji Delight peppers can be used fresh in salads, sliced in omelets or stir fries, or as a garnish. They can also be used to replace bell peppers in cooking. 

Growing: Aji Delight plants are easy to grow and produce a large crop of peppers. Seeds should be started indoors at least 8-10 weeks before the final frost date. 

Heat level: Aji Delight peppers are a no-heat variety, with a mutation that is uncommon in Capsicum baccatum.