Habanero Peruvian White Lightning - A very rare habanero with creamy white lantern shaped pods. This pepper grows quickly and produces fruit in great numbers. One plant can produce hundreds of tiny fruits. Great for making white hot sauce!

The white pods measure 1-1/2" long and 3/4" wide and grow on 24" bushy plants. Capsicum chinense  (90 days)

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

~ Packet contains 10 seeds. 

The Peter pepper is a rare, hot chili pepper with a distinctive shape.

Peter peppers are irregularly shaped pods that are 4–6 in long and 2–5 cm in diameter. They have a wrinkled, cylindrical shape with a rounded tip and a cleft. The skin is glossy, waxy, and firm, and the flesh is semi-thick, crisp, and pale green to red. Peter peppers ripen from green to bright red. 

Peter peppers have a bright, vegetal, and sweet flavor with a moderate to hot level of spice. They are similar to jalapeños but slightly sweeter.

Peter peppers have a Scoville heat unit (SHU) rating of 10,000–23,000, which is hotter than a jalapeño. 

The origin of the Peter pepper is unknown, but it is believed to be from Appalachia, United States.

Santaka peppers are 2–3 inches long, thin-walled, and have a tapered teardrop shape. They are green when unripe and turn red when ripe. The skin is thin and wrinkled when harvested. 

Santaka peppers have a Scoville heat rating of 40,000–50,000, which means they are very hot. They have a simple, intense heat that blends well with other bold spices. 

Santaka peppers can be used fresh in stir-fries and soups, or dried into a powder for sauces, chutneys, salsas, and more. They can also be steeped in vegetable oils to infuse the oil with their heat.

A versatile mix of classic and specialty Jalapeño Pepper varieties offering a range of heat from mild to moderately hot. This blend can produce peppers in shades of green, red, and sometimes yellow or purple, with thick walls and the signature crisp, juicy texture jalapeños are known for. Perfect for fresh salsas, stuffing, pickling, grilling, or adding a balanced kick to your favorite dishes.

🌶️ 2,500 – 8,000 SHU (Scoville Heat Units)

This mix is ideal for gardeners who enjoy dependable, productive plants and flavorful peppers with just the right amount of heat.

7 Pot Pink is a superhot chili pepper known for its striking peachy-pink color, extreme heat (often over 1 million Scoville Heat Units), and delicious fruity, tropical flavor, making it a favorite for hot sauces, powders, and adventurous cooks who enjoy intense heat with flavor. Derived from the Trinidad 7 Pot variety, these large, lantern-shaped pods develop from green to pink and offer significant heat with citrusy notes. 

Heat Level: Extremely hot, often exceeding 1,000,000 Scoville Heat Units (SHU).

Flavor: Sweet, fruity, tropical, and citrusy.

Appearance: Golf-ball sized, lantern-shaped pods that turn from light green to a vibrant peachy-pink.

Plant: Can grow quite large (over a meter) and produces heavily, often requiring staking.

Origin: A variation of the renowned Trinidad 7 Pot pepper. 

Making ultra-hot sauces, marinades, and salsas.

Drying and grinding into a flavorful, super-hot chili powder.

Adding intense heat and flavor to stews and chilis (one pod can spice up multiple pots).

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. 

Litchi Tomato (Solanum sisymbriifolium) – Description & Uses

Litchi tomato is a unique, spiny plant related to tomatoes and eggplants. It produces small, round fruits that ripen from green to bright red and resemble cherry tomatoes. The plant features deeply lobed leaves covered in sharp thorns, along with attractive white to pale blue flowers with yellow centers. Despite its name, it is not a true tomato but has a similar juicy texture with a slightly tart, cherry-like flavor.

Uses:

Fresh eating: Ripe fruits can be eaten raw; flavor is mildly sweet-tart.

Preserves & jams: Excellent for making jellies or chutneys due to its tangy taste.

Desserts: Can be used in pies or sweet sauces similar to berries.

Ornamental: Grown for its striking flowers and unusual, spiny appearance.

Garden protection: Sometimes used as a trap crop to help manage pests like nematodes.

⚠️ Note: Only fully ripe red fruits are edible—unripe parts and foliage are toxic.

Thai hot peppers, also known as bird's eye chilies, are small, fiery peppers that measure between 50,000 and 100,000 Scoville heat units, making them significantly hotter than a jalapeño but milder than a habanero. These peppers have a slender, tapered shape, are about 1–2 inches long, and mature from green to a bright red color. They have a fruity, earthy flavor with a pungent heat that is used widely in Thai and other Southeast Asian cuisines, often in curries, soups, and stir-fries. 

Size and shape: Small, slender, and tapered, usually 1–2 inches long and 1/4–1/2 inch wide.

Color: Green when young, ripening to a bright red.

Flavor: Fruity and earthy, with a pungent heat.

Texture: Thin, crisp, and waxy when fresh. 

Scoville units: 50,000–100,000 SHU.

Comparison: About 23 times hotter than a jalapeño and roughly one-third as hot as a habanero.

Note: The seeds and membranes contain the most heat and can be removed to reduce it. 

Thai Chili

Thai chili, also known as bird's eye chili or simply bird chili, is a small, fiery pepper variety native to Southeast Asia.