Aji Cristal ~ Aromatic and flavorful, especially when not fully ripe. Almost a "sweet grapefruit" like flavor. Fruity heat and crisp medium flesh makes this pod perfect for fresh consumption, most flavorful when green, an unusual trait for this species. Origin - Chile
Aji Dulce ~ The same shape, size, color and aroma of Habanero, but is sweet, spicy, and delicious, with only a trace of heat. The fruits are highly aromatic and the flavor is unusual and complex, with overtones of black pepper and coriander, and undertones of other spicy flavors.
Beaver Dam ~ Ripening from lime-green to red.
The crunchy fruits are mildly hot and when seeded, they hold an excellent flavor. Rated as 3 on a heat scale of 1-5, the Beaver Dam is great for making fresh batches of cool and tangy salsas, also stuffed and grilled.
The crunchy fruits are mildly hot and when seeded, they hold an excellent flavor. Rated as 3 on a heat scale of 1-5, the Beaver Dam is great for making fresh batches of cool and tangy salsas, also stuffed and grilled.
Chimayo ~ An ancient heirloom from the mountains of New Mexico, this pepper is not meant to be very hot, it’s the sweet, complex, ultra-flavorful base for chili powder and enchilada sauce.
Czech Black ~ Maturing from glossy black to a glowing garnet red color and perfect for ristras and fresh use in place of the slightly spicier Jalapenos. Juicy, thick walled, and perfect for pickling. Great eating quality in all color stages.
Early Jalapeno ~ Are hottest and fully ripe when they turn red.
The short, 2-3 inch peppers are thick-walled and juicy. Use fresh, pickled, or in sauces. Early Jalapeño will set fruit under cooler conditions than other jalapeño varieties.
The short, 2-3 inch peppers are thick-walled and juicy. Use fresh, pickled, or in sauces. Early Jalapeño will set fruit under cooler conditions than other jalapeño varieties.
Fatalii ~ Hails from the Central African Republic, with Scoville ratings from 250,000-300,000. Yellow-orange fruit that is about 3" long, with very few pepper seeds in the cavity. Some say besides the fiery flavor, they taste hints of citrus and even peach.
Habanaro Peach ~ Everything its name indicates, offering a delicate balance between proper heat and a hint of peach flavor that just asks to be turned into a sauce.
Hinkelhatz ~ A rare heirloom pepper which translates to “chicken heart,” a description of its size and shape. Its flavor is described as “stocky” and it is considered to be quite hot. Traditionally used exclusively for pickling. The Pennsylvania Dutch cooked and pureed it to make a pepper vinegar
Korean ~ Make the best authentic kimchi. Not quite as hot as a Thai or cayenne, which means you can make your kimchi very red (tons of chili) without killing the people who eat it. Still fairly hot so be careful. The real greatness of this pepper is in its earliness to turn red in cool conditions & its enormous yields
Long Red Cayenne ~ Long, slender, slightly wrinkled 4 to 6 inch peppers no thicker than a pencil are very hot. Fruits turn from dark green to bright red. Especially good for pickles, hot sauces and drying. Superb in chili and salsa.
Martin's Carrot ~ Some call this the Pennsylvania Dutch jalapeño, since it can be used like a jalapeño in cookery. The Pennsylvania Dutch who pickle it whole often serve it stuffed with peanut butter; which makes an interesting hors d’oeuvre, especially when eaten with salt pretzels and beer.”
Rocotillos ~ They can be harvested and used in any of these stages. They can also be dried easily. Rocotillos have a fruity flavor with mild heat. They are delicious in Spanish or Mexican dishes such as soups, stews or salsa, and they make a great addition to side dishes, such as sautéed vegetables.
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