Baron/Poblano-Hot Pepper
Baron has proven to be widely adapted and has performed particularly well under challenging conditions. The fruits are very large, avg. 5" x 3", and are typically two-lobed which makes them easy to stuff and cook in their signature dish, chile rellenos. They also may be dried and ground into medium-hot powder or flakes. Intermediate resistance to bacterial leaf spot races 1-3.
Jedi Jalapeno Hot Pepper
High-yielding, continuous set type. Our largest jalapeño offering, Jedi's fruits avg. 4–4 1/2" and are slow to check (show small cracks in skin). The large plant produces over a long harvest window, especially in regions with a long growing season. Our jalapeño variety with the highest potential yield. High resistance to bacterial leaf spot races 1-3.
Habanero
Traditional heat with fruity, citrus notes.The extremely pungent wrinkled fruits avg. 2" x 1 1/4" and ripen to salmon orange. A key ingredient in Jamaican "jerk" sauces. Yield potential is good, but can be erratic in the North
Red Rocket Cayenne- Hot Pepper
Authentic Korean drying pepper. A great choice for grinding into red chile powder. Traditionally used in Korea to make bright red kimchi. Imparts a bright, citrusy flavor to recipes — warm (not hot) pungency means cooks can add generous amounts without making it too spicy. Yields exceptionally well. Plants are tall and upright. Fruits avg. 6" x 3/4". NOTE: Drying may require a food dehydrator or oven set to low, as it has thick walls
Hungarian Yellow Wax Hot Pepper - Certified Organic
(60 - 85 days) An (obviously) old Hungarian variety that does well in our cool northern climates. Long peppers, banana-shaped, progress from green to yellow to red. Medium-hot and spicy.
Red Hot Cherry - Chile
Red Cherry chile peppers have small, uniform pods, averaging 2 to 7 centimeters in both diameter and length, and are round to slightly ovate in shape attached to dark green, fibrous stems. The skin is glossy, smooth, and taut, ripening from green to dark red when mature. Underneath the surface, the flesh is thick, crisp, and aqueous, encasing a central cavity filled with many round and flat, cream-colored seeds. Red Cherry chile peppers are crunchy and juicy with a bright, sweet-tart flavor and mild spice.
Ask in person about the follwoing hot peppers:
Ghost Pepper
(Ghost pepper) One of the world´s hottest! By the Scoville system this pepper is rated at over one million Scoville heat units. That´s 400 times hotter than Tobasco sauce! Back in 2007 this was the world´s hottest pepper according to Guinness World Records. Native to northeastern India, bhut jolokia is a hybrid of C. chinense and C. frutescens. Brilliant red when mature. Seeds require warm soil to germinate, and peppers do best in light, well-drained soil in areas where there is a long hot growing season to allow them to come to their fiery best. Wear protective gloves to harvest ripe fruit. Heat: 1,500,000 Scoville units.
Scorpion Pepper
ike a blast from hell! Breeder Craig Dremann says, "Once the heat level of this strain is stabilized, it will be the permanent Guinness World Record holder for many decades." He adds, fresh or dried, it is so hot that it is "extremely dangerous," and he recommends chemical resistant gloves and a mask when handling it. He says the best way to use it is Louisiana-style, which is to fill a hot sauce bottle with a shaker top with the pepper whole or sliced, add a liquid like vinegar, lime juice, or vodka, and allow the liquid to steep the pepper for a week or two. Then shake out the liquid to use, and replace the liquid as it is used, reusing the same peppers over and over again. The variety name refers to the unique scorpion-tail-like protrusions at the ends of the pods.
Note: The purchase of these seeds means that you are aware of the risks handling and ingesting this very hot pepper and its seeds, and you take all responsibility for any injuries or medical emergencies that may arise.
Scotch Bonnet
The famous hot pepper of the Caribbean with more or less spherical fruits about 4cm/1.5” in diameter. Has a fiery, apple-cherry tomato flavour. Great for salsas and sauces. Closely related to ‘Habanero’ chile. 120 days. Heat: 150,000-325,000 Scoville units.
CHOCOLATE HABANERO
Fiery chile from Trinidad. Wrinkled lantern-shaped pods are used fresh or dried in salsas, chutneys, marinades. Matures into a deep orange-chocolate colour. Thrives in hot sunny spots, a little on the dry side. Heat: 100,000-350,000 Scoville units.
BISHOPS CROWN (Friar’s hat; Joker’s hat) Originally from Barbados where they are known as "peri peri". Unique three or four-sided shape resembles a hat or a crown <\_> or maybe a flying spaceship. Famous for its gorgeous flavour: sweet and tangy, and fruity, with the heat building slowly and never getting unpleasant. Great chile for salads, for stuffing, pickles and salsa. Heat 10,000-30,000 Scoville units. 90-100 days.
