The Beaver Dam Pepper is a Hungarian heirloom brought to Beaver Dam, Wisconsin in 1912 by the Joe Hussli family. Tapered fruits are crunchy and mildly hot when seeded. The peppers have an excellent flavor and are sturdy enough to lend themselves to stuffing.
They mature from lime-green to deep red, makes an excellent regular salsa and an especially good one paired with tomatillos.
80 days
Approx 40 seeds per pack
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The Little Nubian Pepper is from William Woys Weaver's grandfather. Originating in Jamaica, it was known as the "Sore Throat Pepper". 2 ft. Stunning bold purple black leaves, lavender flowers and glossy black fruits; miniature 1-2 bell peppers ripen rich garnet red.
Succulent, crunchy, hot flesh with a unique flavor. Tolerant to heat and humidity, it's a show stopping addition to gardens, landscapes, containers, plantings and food preparation. A designer’s dream.
Certified Organic
95 days
Approx 25 seeds per pack
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The Pimiento de Padron Pepper is an old chile from Padron in Northwestern Spain. Traditionally used for delicious snacks or "tapas" when young.
Picked when the chiles are about the diameter of an olive, the pods are fried whole in olive oil and sprinkled with sea salt. One in every few is spicy, so you never know when you'll get a surprise ("Spanish Roulette"). Make sure to pick them small, as larger, more mature peppers are always hot. Superb on sandwiches, as salad toppings, or to perk up other vegetables. Very rare; one of the hardest peppers to find.
55-85 days
Approx 40 seeds per pack
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The Poblano/Ancho Pepper is a favorite in Mexican cuisine, used in sauces, stews and of course for stuffing. Known as the Poblano when fresh and Ancho when dried. Concentrated fruit set on beautiful 2-3ft plants.
This thick-walled stuffing pepper is 4in x 2 1/2in at shoulder and turns from black-green to red-brown when ripe. When dried, the distinctive, earthy flavor and aroma are the substance of a memorable chile powder.
75 days
Approx 25 seeds per pack
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The Anaheim Pepper is a traditional stuffing pepper. Fairly sweet, only slightly spicy, this good producer is the most dependably mild, large stuffing pepper for growing in the North.
Broad-shouldered fruits that taper to a blunt, rounded tip and ripen a true red and make a fantastic “chile relleno”.
Certified Organic
70-90 days
Approx 25 seeds per pack
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The Tomato Pepper has thick, sweet flesh with just a hint of heat makes a perfect, all-round pepper for eating raw, pickling, or making salsas and sauces.
Flattened, globe-shaped fruits on sturdy, productive plants. An heirloom brought from Hungary in 1912 by the Joe Hussli family of Beaver Dam, WI.
Certified Organic
80 days
Approx 40 seeds per pack
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This Pepperoncini Pepper is a Milanese strain of an old Greek variety and is unparalleled for purity and productivity. Large yields of thin 2in- 4in long, lime green fruits stay sweet until late maturity.
Harvest when green for fresh eating or for the legendary canned/pickled peppers used in pizzas, salads and sandwiches. Plants excel in cold climates with short seasons.
62-75 days
Approx 40 seeds per pack
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Long Slim Cayenne Pepper is a slender wrinkled very hot thin walled pepper, 5-6 in. long. Chiles ripen from dark green to bright red tapered, easy to dry fruits.
Bountiful production is perfect for pickles, canning, drying and using fresh for a bright, hot flavor in cooking.
70-75 days
Approx 25 seeds per pack
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The Pasilla Bajio Pepper is also known as Chile Negro, or Chilaca. It is a mildly hot, slightly sweet very distinctive slender 8-14 in. pepper that ripens from dark green to red then to brown.
Fully ripe they have a unique rich and full flavor that is one of the key ingredients in mole, a signature Mexican holiday sauce from the Oaxaca region.
75-80 days
Approx 25 seeds per pack
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The Concho Chile- Unique Heirloom from North East Arizona
This is a very unique and little known chile from Concho, AZ. It is a New Mexican type, similar to the landrace varieties Chimayo or Espanola. Oral history proclaims the richness and smoothness of the flavor that pairs well with lamb, pork and beef.
The plants are short and bushy, not over 2ft with a thin skinned 4-5in chile with medium heat that subsides quickly. The veins and placenta are extremely hot. 80-90 days to production, with seeds direct planted in groups of 3-5.
80-90 days
Approx 40 seeds per pack
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Shishito, or Shisatou pepper is a mini, mildly sweet-hot, thin-walled, slightly wrinkled bright green pepper that is popular in Japan.
Fruits are 3-4” long, with wrinkled skin, a tip that folds up into itself and are used in tempura, yakitori or stir-fries. High in vitamins A and C, they are much milder than chile peppers.
70-80 Days
Approx 25 seeds per pack
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Chile de Arbol, Tree Chile, Pico de Pajaro or Cola de Rata is a tall perennial bush chile with little 1/2” by 2” spear-shaped red fruits that mature from green to a deep rich red. One of the hottest, resembles a little Cayenne pepper, very productive, from Chihuahua, Mexico
A favorite in Mexican cuisine because of their bold heat and subtle but complex natural smoky flavors. A key ingredient in fresh salsas, also added to soups and foods which a smoky accent is appreciated.
80-90 Days
Approx 25 seeds per pack
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Aji Amarillo or Aji Orange is a Peruvian chile having 3-5” cylindrical, shiny, greenish/yellow fruits that ripen to yellow/orange then to orange/red.
Mature conical wrinkled fruits have a wonderful fruity, spicy, smoky flavor with intense heat, eaten fresh or dried and ground into powder for cooking. In South America, an incredibly tasty, hot yet addictive sauce is made with fresh Aji chiles and is simply called “Aji”.
Certified Organic.
80-90 Days
Approx 40 seeds per pack
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Korean Dark Green Pepper resembles a Serrano, but is a Korean heirloom prized for its contribution to Kim Chee. The 3-4" fruits turn from a dark green to medium red and have that unique Asian chile spice and flavor.
Plants are 2' tall with dark green foliage that provide shade for the unripe chiles.
80-90 Days
Approx 25 seeds per pack
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Tunisian Baklouti Pepper is from the African Barbary Coast country of Tunisia, traditionally spices up Tagines & Couscous dishes and is the star ingredient in Harisa- a red chile paste that is added to almost every dish.
Fruits are 4-6" long, green when young turning deep rich red when ripe and taper from a medium shoulder to a slender tip. The flavor is wonderfully complex and hot that is moderated by cooking or roasting them, while losing none of their flavor.
110 Days
Approx 40 seeds per pack
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Espelette Pepper (Piment d'Espelette or Ezpeletako bipera) is the treasured chile of the Basque country, known for its robust and slightly smoky flavor. Some chiles are given treasured status, where they are celebrated in art, the kitchen, and festivals. The Espelette Pepper has become a cultural and culinary icon in the Basque country where it has gained controlled-name status.
Plant is from 2-5 ft. tall, has good yields of more aromatic and sweet than hot peppers maturing from green to a deep red, usually from 15-30 per plant.
To be known as "Piment d'Espelette", the chile must be grown, harvested and dried according to specific cultural traditions in the area around Espelette. Best used dried for its treasured powder.
Certified Organic
80-90 days
Approx 40 seeds per pack
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