This miniature plant only grows ten to twelve inches high. The one inch peppers grow upwards facing the sun. One plant has literally hundreds of these fireballs. Rated 8 on the heat scale, this little rascal packs a huge bite. Full sun in a wind-free area.
Ideal as a pot plant for the house, conservatory or patio, Thai Sun is ideal for over wintering and re grown the following season.
The miniature compact, mound shaped plant only grows ten to twelve
inches high and about one foot wide. The half to one inch peppers grow
facing the sun. One plant has literally hundreds of small edible very hot
chiles. They ripen early and produce all season long. Each pod has a few
scarce seeds.
Extremely hot variety originally from Thailand. Plants become covered
with 1-1/2 inch long peppers that are green at first but ripen to red. Both
colors appear on the plant at the same time making this variety ornamental as
well as edible. Thin fleshed peppers are used especially in Oriental dishes.
Ornamental (not recommended for eating)
Days to Maturity: Mid (69-80 days)
This is a plant that is grown for its colorful fruits. These 1 inch, pointed,
non-burning fruits start out green, then mature to yellow, orange and red.
Days to Maturity: Mid (69-80 days)
Starting with many dark purple pods, this chilli turns yellow, then orange and finally a deep red. It's easy to see where this awesome chilli got its name! Makes a fantastic ornamental plant, even for a non-chilli eater.
Grown for centuries in Bolivia, this searingly hot pepper turns from brilliant purple to yellow to red when ripe. Everbearing plants have purple foliage and flowers yielding tiny, pointed fruits. Unique, bright landscape plant bears early and throughout the season. Sow seeds indoors 6-8 weeks before the last spring frost. Transplant when soils are warm, spacing seedlings 12-18 inches apart. Enrich soil with mature compost. Needs warm conditions day and night to germinate and fruit well. Harvesting tips. Chile is ripe when it becomes red.
Planting Depth: 1/4" Soil Temp. for Germ.: 70-90 degrees F Days to Germ.: 10-14 Plant Spacing: 15-18" Days to Maturity: 75 Full Sun Moderate Water
Heat Scale: 30000 SU
Days to Maturity: Late (more than 80 days)
It has a fruity flavour.
Seed Collecting:
Unblemished fruit must be significantly overripe before harvesting seed; clean and dry seeds
Heat Scale: 100 - 500 SU
Heat Scale: 40000 - 50000 SU
Tepin peppers are part of a family of wild peppers known as bird's peppers, or chiltepins. In Florida they used to grow wild in the citrus groves and were called "Grove peppers"; and in Texas the wild turkeys love the fruit, and are known as Turkey peppers. Round and the size of a small pea, the Tepin pepper is our North American wild chili pepper, found in the deserts of Arizona, Texas, northern Mexico and parts of Florida.
The bird peppers have found their way by trade and travelers to all parts of
the world. The TepNmn's oblong and milder relative, the Pequin, is popular in
the cuisines of India, Africa, and Thailand.
Heat: 7000 - 12000 SU
Maturity: 80-90 days
Long, skinny red pepper similar in appearance to the cayenne. The Kung Pao Pepper
is a fairly recently introducted hybrid with excellent mildly hot flavor and is
often used in Thai and other Southeast Asian cuisines. Fruits are very long, to
6-9 inches, dark red in color, with thin walls. Plants are fast-growing and vigorous.
Origin: Hybrid
This is one of the most unusual chillis in the world. Wrinkled and bent in all
directions! Peter is a hot and versatile chilli. The chillis hang downwards and
prefer the shade of its own leaves. Peter requires full sun in a wind-free area.
Heat scale: 10000 - 23000 SU
This chile makes a good substitute for Ancho and Mulato chiles. It's called a
Pasilla when fresh and Chile Negro only when dried. The fresh Pasilla-- thin,
five to seven inches long, and dark green doesn't look anything like the dried
variety. Pasilla translates as $B!H(Bfrom the mountains$B!I(B in Spanish. It is from the
mountainous region of northern Peubla. It is most commonly used in salsas or pickled.
Heat scale: 500 - 2500 SU
Mild chilli perfect for stuffing or for stews. Grows from seed to a whopping
20cm fruit in under 80 days.
Heat scale: 2500 - 8000 SU
Days to Germ.: 6-10
Maturity: 65-75
Jalapeno Chile Pepper Capiscum annuum 24-30 inches Tender/Annual
Popular medium-hot variety widely used in the burritos and tamales of Mexico
and the Southwest. Thick walled, 3 in. fruits are typically eaten green but are
also excellent ripened to red. Called "Chipotle" when smoked. Three-inched fruit
on 2-3 ft. plant.
Planting Depth: 1/4 inch Soil Temp. for Germ.: 70-90F Days to Germ.: 6-10
Plant Spacing: 18 inches Days to Maturity: 65-75 Full Sun Moderate Water
Heat scale: 8000 - 22000 SU
This chilli is shaped like a 38 special bullet. A prolific producer and a must
have for the chilli sauce enthusiast. The serano chilli makes up the base for
many of the hot sauces produced all over the world. It can be enjoyed in its green
state, or left on the bush to turn red.
Heat scale: 5000 to 30000 SU
Days to Maturity: Mid (69-80 days)
The Thai Dragon originated in Thailand and is widely used in Thai cooking.
It is a thin skinned, easy drying chilli, which can be used to make ristras,
or can simply be frozen for easy storage. Edible in its green, red or maroon
dry state.
Heat scale: 30000 - 50000 SU
Days to Maturity: Late (more than 80 days)
The Tabasco Chilli. This little devil needs little introduction, as it is probably one of the worlds best-known varieties. Prolific producer, classic Chilli shape, hot as Hades and easy to grow. A must have for any Chilli enthusiast.
Seed Collecting: Unblemished fruit must be significantly overripe before harvesting seed; clean and
This Habenero-type pepper is FATALLY HOT! The heat level on this hot pepper is 9! The Fatalli Pepper plant yeilds heavily and grows to approximately 2 feet tall and 2 feet wide. Peppers grow to approximately 3.5 inches long. Matures from gree to bright yellow.
The short, wrinkled pepper fruits look innoncent enough - but please TAKE CARE WITH THIS VARIETY! Please wear gloves when handling and take care not to touch your eyes or nose. Dispose of gloves and wash your hands immediately after handling this mad-man pepper!
Matures : in approximately 80 days
Origin : Africa
Fruits are 1-1/2 to 2 inches long and with an extremely hot Caribbean flavor that is strong and smoky. Those in the know say that 'Jamaican Hot Chocolate' makes a great hot sauce.
Difficult to grow - seeds take long to germinate and plants grow slowly
Collected from the Phillipines.
A Cayenne type of pepper with pointed pods, 2 to 3 inches long and 3/8 inches wide.
They mature to dark red and are thin-fleshed. Mexican common names for this type are
pico de pajaro (bird's beak), and cola de rata (rat's tail).
Ranging from 15,000 to 30,000 Scoville units, they are usually ground into
dry powder for red chile sauces or added to soups and stews. 80 days.
