5/ 5

<h2><strong>Ají Panca Peruvian Black Chili Seeds (Capsicum baccatum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The Ají Panca, also called Ají Especial, 1 Ají Colorado or Chile Peruano, is a cultivar of Capsicum chinense (a type of chili) that is grown in Peru, although it is also commonly associated with Capsicum baccatum. Considers one of the most used chili peppers in Peruvian cuisine.</p> <p>Commonly grown on the coast of Peru and measuring 8 to 13 centimeters long and 2.5 to 3 centimeters wide, it has thick flesh and fruity tones, it turns dark brown when ripe.</p> <p>A character from the story The knight Carmel by Abraham Valdelomar, the Ajíseco is named for its red plumage, it is commonly sun-dried on farms and sold dry, powdered or in paste form. That it is not so spicy if the veins have been removed and it is thrown away, but instead it is used for its flavor and color.</p> <p><strong>Uses :</strong></p> <p>There are so many ways in which you can use Ají panca chile. Cook it in soups, chop it up and toss it in salads or use it as a side dish for different meat dishes. The list of Ají panca chile recipes is almost endless, mainly because this is a very popular vegetable in many countries and chefs are always coming up with innovative ways of preparing Ají panca chile. Many vegetarian menus place Ají panca chile within the top ten plants, but this nutritious vegetable is also used in many meat-based dishes.</p> <p>&nbsp;</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 61

5/ 5

<h2><strong>100 Seeds Habanero Red (Capsicum chinense)</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 100 seeds.</span></strong></h2> <div>The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–650,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.<br><br>The name indicates something or someone from La Habana (Havana). In English, it is sometimes spelled and pronounced habañero, the tilde being added as a hyperforeignism patterned after jalapeño.<br><br><strong>Origin and current use</strong><br>The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.[citation needed] An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC.<br><br>The habanero chili was disseminated by Spanish colonists to other areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense ("the Chinese pepper").<br><br>Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.<br><br>The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but they have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Both varieties average around the same level of pungency, but the actual degree varies greatly from one fruit to another according to genetics, growing methods, climate, and plant stress.<br><br>In 1999, the habanero was listed by Guinness World Records as the world's hottest chili, but it has since been displaced by other peppers. The Bhut jolokia (or ghost pepper) and Trinidad moruga scorpion have since been identified as native Capsicum chinense subspecies even hotter than the habanero. Breeders constantly crossbreed subspecies to attempt to create cultivars that will break the record on the Scoville scale. One example is the Carolina Reaper, a cross between a Bhut jolokia pepper with a particularly pungent red habanero.<br><br><strong>Cultivation</strong><br>Habaneros thrive in hot weather. Like all peppers, the habanero does well in an area with good morning sun and in soil with a pH level around 5 to 6 (slightly acidic). Habaneros which are watered daily produce more vegetative growth but the same number of fruit, with lower concentrations of capsaicin, as compared to plants which are watered only when dry (every seven days). Overly moist soil and roots will produce bitter-tasting peppers. Daily watering during flowering and early setting of fruit helps prevent flower and immature fruit from dropping, but flower dropping rates are reported to often reach 90% even in ideal conditions.<br><br>The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. Habanero bushes are good candidates for a container garden. In temperate climates, though, it is treated as an annual, dying each winter and being replaced the next spring. In tropical and subtropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.<br><br><strong>Cultivars</strong><br>Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. Most habaneros rate between 200,000 and 300,000 on the Scoville scale. In 2004, researchers in Texas created a mild version of the habanero, but retained the traditional aroma and flavor. The milder version was obtained by crossing the Yucatán habanero pepper with a heatless habanero from Bolivia over several generations.</div> <div></div> <div>Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. Black habaneros take considerably longer to grow than other habanero chili varieties. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negro, or by their Nahuatl name, their name was translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, xocolātl [ʃoˈkolaːt͡ɬ], and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the British traders, so it was simply named "black habanero".<br><br>A 'Caribbean Red,' a cultivar within the habanero family, has a citrusy and slightly smoky flavor, with a Scoville rating ranging from 300,000 to 445,000 Scoville units.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 19 R (100 S)

5/ 5

<div id="idTab1" class="rte"> <h2 id="short_description_content"><strong>MARCONI PURPLE Sweet Pepper Seeds</strong></h2> <h2><span style="color: #f50303;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>A prized Italian heirloom that produces 3-lobed tapered blunt-tipped extremely sweet deep purple fruits.  The fruits are long and slender (6cm x 17cm long), maturing from green to a glossy purple.  Excellent fresh in salad, also good for frying, roasting and stuffing. Regular harvesting will ensure a productive continuous harvest until late autumn.</p> <p> </p> <p>Days to Germination: 10-21</p> <p>Optimum Soil Temp. for Germination: 65 to 70F</p> <p>Days To Harvest: 75 days</p> <p>Planting Depth: 1/8 inch</p> <p>Spacing, Seed: 1 inches</p> <p>Spacing, Plant: 15-20 inches</p> <p> Light: Full Sun, Warm location, Greenhouse, Conservatory</p> <p> </p> <p>Sow seeds 1/4" deep in 3in pots with quality seed compost.  Keep moist.  Seedlings emerge in 10-21 days at 65-70degrees F.</p> <p>Transplant to individual containers when seedlings have at least two pairs of leaves.</p> <p>When 4-5 inches plant 15-20" apart in greenhouse / conservatory with root ball 1/2" below the soil surface.</p> <p>Keep moist and feed when flowering with tomato type fertiliser.</p> <p>Harvest when fruits have reached full-size and full colour.</p> </div>

PP 30 (5 S)

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>West Virginia Pea Hot Pepper Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>90 days. Capsicum annuum. Open Pollinated. The plant produces good yields of 2cm long by ½" wide hot peppers. Peppers grow upright, are hot, and turn from green, to green with purple markings, to red when mature. The plant has green leaves, green stems with purple markings, and white flowers. A variety from the USA.</p> </body> </html>

C 88

5/ 5

<h2><strong>Chili Aji Patillo Seeds (Capsicum pendulum)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Aji Patillo is a mild Andean Aji Type, the plant can grow up to 64 cm. Pods are yellow, elongated, pendant.</p> <p>Uses :</p> <p>There are so many ways in which you can use. Cook it in soups, chop it up and toss it in salads or use it as a side dish for different meat dishes.</p> <p>Seeds that are been sold have been collected a few weeks ago.</p> <p>They've been collected in the southern Region of Chuquisaca, Bolivia.</p>

C 104 AP

5/ 5

<h2><strong>Serbian hot chilli Seeds "Yellow feferona"</strong></h2> <h2><span style="color: #ff0000;"><strong>The price is for package of 150+- (1g) seeds.</strong></span></h2> <p><span style="font-size: 11pt;">In our opinion, it is very similar to Golden Cayenne, but with much more SHU. Our "Yellow Feferona" chili , originally from Serbia, is a beautiful variety which is very suitable for drying. It is interesting that in Serbia, the chili culture is widespread.&nbsp;</span></p> <p><span style="font-size: 11pt;">It can be grown in a pot, but the most productive plants are grown outdoors.</span></p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 12 YF (1g)

5/ 5

<h2 class=""><strong>Wasp Hot Chili Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100+- seeds (0,3g).</strong></span></h2> <p>Beautiful Chili, belongs to the group chili peppers with the high ingredient of capsaicin, whereby the fruits are extraordinary hot. It forms a short stalk, numerous branches, giving the plant a bushy appearance. The fruits are 3-4 cm long, green in the technological and red in the biological maturity. By regular harvest you can get 350-400 fruits. Due to the decorative appearance and large number of fruits, this plant is suitable for growing in pots on the terraces and balconies as a decorative plant.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 13 (0,3g)

5/ 5

<p>The<span> </span><b>Scoville scale</b><span> </span>is a<span> </span>measurement<span> </span>of the<span> </span>pungency<span> </span>(spiciness or "heat") of<span> </span>chili peppers<span> </span>and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of<span> </span>capsaicinoids, among which<span> </span>capsaicin<span> </span>is the predominant component.<span> </span>The scale is named after its creator, American pharmacist<span> </span>Wilbur Scoville, whose 1912 method is known as the Scoville<span> </span>organoleptic<span> </span>test.<span> </span>The Scoville organoleptic test is the most practical method for estimating SHU and is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.</p> <p>An alternative method, using<span> </span>high-performance liquid chromatography<span> </span>(HPLC) can be used to analytically quantify the capsaicinoid content as an indicator of pungency.<span> </span>As of 2011, the subjective organoleptic test has been largely superceded by analytical methods such as chromatography.</p> <h2><span class="mw-headline" id="Scoville_organoleptic_test">Scoville organoleptic test</span></h2> <p>In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water.<sup id="cite_ref-twi_3-4" class="reference">[3]</sup><sup id="cite_ref-Peter2012_10-0" class="reference">[10]</sup><sup id="cite_ref-tainter_11-0" class="reference">[11]</sup><span> </span>Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution.<sup id="cite_ref-five38_1-1" class="reference">[1]</sup><sup id="cite_ref-twi_3-5" class="reference">[3]</sup><sup id="cite_ref-Peter2012_10-1" class="reference">[10]</sup><sup id="cite_ref-tainter_11-1" class="reference">[11]</sup><span> </span>The heat level is based on this dilution, rated in multiples of 100 SHU.<sup id="cite_ref-Peter2012_10-2" class="reference">[10]</sup></p> <p>Another source using<span> </span>subjective assessment<span> </span>stated: "Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville Organoleptic test method). ... Pepper pungency is measured in Scoville Heat Units (SHU). This measurement is the highest dilution of a chili pepper extract at which heat can be detected by a taste panel."<sup id="cite_ref-guzman_4-2" class="reference">[4]</sup><sup id="cite_ref-12" class="reference">[12]</sup></p> <p>A weakness of the Scoville organoleptic test is its imprecision due to human subjectivity, depending on the taster's palate and number of mouth heat<span> </span>receptors, which vary widely among people.<sup id="cite_ref-five38_1-2" class="reference">[1]</sup><sup id="cite_ref-guzman_4-3" class="reference">[4]</sup><span> </span>Another weakness is<span> </span>sensory fatigue;<sup id="cite_ref-five38_1-3" class="reference">[1]</sup><span> </span>the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period.<sup id="cite_ref-Peter2012_10-3" class="reference">[10]</sup><span> </span>Results vary widely (up to ± 50%) between laboratories.<sup id="cite_ref-tainter_11-2" class="reference">[11]</sup></p> <h2><span class="mw-headline" id="Pungency_units">Pungency units</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Red_savina_cropped.jpg/220px-Red_savina_cropped.jpg" width="220" height="202" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> The<span> </span>Red Savina pepper, a hot chili.<sup id="cite_ref-:3_13-0" class="reference">[13]</sup></div> </div> </div> <p>Since the 1980s, spice heat has been assessed quantitatively by<span> </span>high-performance liquid chromatography<span> </span>(HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure.<sup id="cite_ref-guzman_4-4" class="reference">[4]</sup><sup id="cite_ref-collins_5-2" class="reference">[5]</sup><span> </span>As stated in one review: "the most reliable, rapid, and efficient method to identify and quantify capsaicinoids is HPLC; the results of which can be converted to Scoville Heat Units by multiplying the parts-per-million by 16."<sup id="cite_ref-guzman_4-5" class="reference">[4]</sup><span> </span>HPLC results permit the measurement of a substance’s capsaicin capacity to produce perceived heat ("pungency"). This method gives results in<span> </span>American Spice Trade Association<span> </span>"pungency units", which are defined as one part capsaicin per million parts<span> </span>dried pepper mass.<sup id="cite_ref-collins_5-3" class="reference">[5]</sup></p> <p>For<span> </span>parts per million<span> </span>(ppm) measurements, SHU units are calculated from "parts per million of heat" (ppmH), which is found with the following calculation:</p> <p><span class="mwe-math-element"><img src="https://wikimedia.org/api/rest_v1/media/math/render/svg/851d90fcf2e4f5511e93e76868ab5f72c66e5acf" class="mwe-math-fallback-image-inline" alt="{displaystyle {text{ppmH}}={frac {{text{peak area}}({{text{capsaicin}})}+0.82cdot {text{peak area}}({text{dihydrocapsaicin)}}}{{text{peak area}}({text{standard)}}}}}" /></span></p> <p>Peak areas are calculated from HPLC traces of dry samples of the substance to be tested in 1 ml of<span> </span>acetonitrile. The standard used to calibrate the calculation is 1 gram of capsaicin. Scoville heat units are found by multiplying the ppmH value by a factor of 15 or 16.<sup id="cite_ref-collins_5-5" class="reference"></sup></p> <p>An orally administered capsule of capsaicinoids claiming 100,000 Scoville units will correspond to around 6.6 mg of capsaicinoids.</p> <p>The levels of pungency, in terms of Scoville units are:</p> <table class="wikitable"><caption></caption> <tbody><tr><th>Pungency</th> <th>SHU</th> </tr><tr><td>Very highly pungent</td> <td>Above 80,000</td> </tr><tr><td>Highly pungent</td> <td>25,000 to 70,000</td> </tr><tr><td>Moderately pungent</td> <td>3,000 to 25,000</td> </tr><tr><td>Mildly pungent</td> <td>700 to 3,000</td> </tr><tr><td>Non pungent</td> <td>0 to 700</td> </tr></tbody></table><p></p> <h2><span class="mw-headline" id="Scoville_ratings">Scoville ratings</span></h2> <h3><span class="mw-headline" id="Considerations">Considerations</span></h3> <p>Since Scoville ratings are defined per unit of dry mass, comparison of ratings between products having different water content can be misleading. For example, typical fresh chili peppers have a water content around 90%, whereas<span> </span>Tabasco sauce<span> </span>has a water content of 95%.<sup id="cite_ref-15" class="reference">[15]</sup><span> </span>For law-enforcement-grade<span> </span>pepper spray, values from 500,000 up to 5 million SHU have been reported,<sup id="cite_ref-five38_1-4" class="reference">[1]</sup><sup id="cite_ref-16" class="reference">[16]</sup><span> </span>but the actual strength of the spray depends on the dilution.</p> <p>Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content.<sup id="cite_ref-guzman_4-7" class="reference">[4]</sup><span> </span>Pungency values for any pepper are variable, owing to expected variation within a species, possibly by a factor of 10 or more, depending on<span> </span>seed lineage, climate and<span> </span>humidity, and soil composition supplying nutrients. The inaccuracies described in the measurement methods also contribute to the imprecision of these values.<sup id="cite_ref-guzman_4-8" class="reference">[4]</sup><sup id="cite_ref-tainter_11-3" class="reference">[11]</sup></p> <h3><span class="mw-headline" id="Capsicum_peppers"><i>Capsicum</i><span> </span>peppers</span></h3> <p><i>Capsicum</i><span> </span>chili peppers<span> </span>are commonly used to add pungency in<span> </span>cuisines<span> </span>worldwide.<sup id="cite_ref-twi_3-7" class="reference">[3]</sup><sup id="cite_ref-guzman_4-9" class="reference">[4]</sup><span> </span>The range of pepper heat reflected by a Scoville score is from 100 or less (sweet peppers) to over 3 million (Pepper X) (table below; Scoville scales for individual chili peppers are in the respective linked article).</p> <table class="wikitable"><tbody><tr><th>Scoville heat units</th> <th>Example peppers</th> </tr><tr><td>800,000 to 3,200,000</td> <td>Pepper X,<sup id="cite_ref-chili2_17-0" class="reference"></sup><span> </span>Carolina Reaper,<sup id="cite_ref-latimes_18-0" class="reference"></sup><span> </span>Dragon's Breath<sup id="cite_ref-CBS_19-0" class="reference"></sup></td> </tr><tr><td>350,000 to 800,000</td> <td>Red savina,<sup id="cite_ref-:3_13-1" class="reference"></sup><span> </span>Chocolate habanero<sup id="cite_ref-20" class="reference"></sup></td> </tr><tr><td>100,000 to 350,000</td> <td>Habanero,<span> </span>Scotch Bonnet<sup id="cite_ref-About_21-0" class="reference"></sup></td> </tr><tr><td>10,000 to 100,000</td> <td>Malagueta pepper,<span> </span>Cayenne pepper</td> </tr><tr><td>1,000 to 10,000</td> <td>Guajillo pepper,<span> </span>Jalapeño</td> </tr><tr><td>100 to 1,000</td> <td>Banana pepper,<span> </span>Cubanelle</td> </tr><tr><td>0 to 100</td> <td>Bell pepper,<span> </span>Pimento</td> </tr></tbody></table><h3><span class="mw-headline" id="Capsaicinoids">Capsaicinoids</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Capsaicin_pharmacophore.svg/350px-Capsaicin_pharmacophore.svg.png" width="350" height="230" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Capsaicin pharmacophore</div> </div> </div> <p>The class of compounds causing pungency in plants like chili peppers is called<span> </span>capsaicinoids, which display a<span> </span>linear correlation<span> </span>between concentration and Scoville scale, and may vary in content during<span> </span>ripening.<sup id="cite_ref-22" class="reference">[22]</sup><span> </span>Capsaicin is the major capsaicinoid in chili peppers.<sup id="cite_ref-collins_5-6" class="reference">[5]</sup></p> <table class="wikitable"><tbody><tr><th>Scoville heat units</th> <th>Chemical</th> <th>Ref</th> </tr><tr><td>16,000,000,000</td> <td>Resiniferatoxin</td> <td><sup id="cite_ref-QUE_23-0" class="reference">[23]</sup></td> </tr><tr><td>5,300,000,000</td> <td>Tinyatoxin</td> <td><sup id="cite_ref-24" class="reference">[24]</sup></td> </tr><tr><td>15,000,000 to 16,000,000</td> <td>Capsaicin,<span> </span>Dihydrocapsaicin</td> <td><sup id="cite_ref-Govindarajan_Sathyanarayana_1991_25-0" class="reference">[25]</sup><sup id="cite_ref-:1_14-1" class="reference">[14]</sup></td> </tr><tr><td>9,200,000</td> <td>Nonivamide</td> <td><sup id="cite_ref-Govindarajan_Sathyanarayana_1991_25-1" class="reference">[25]</sup></td> </tr><tr><td>9,100,000</td> <td>Nordihydrocapsaicin</td> <td><sup id="cite_ref-Govindarajan_Sathyanarayana_1991_25-2" class="reference">[25]</sup><sup id="cite_ref-:1_14-2" class="reference">[14]</sup></td> </tr><tr><td>8,600,000</td> <td>Homocapsaicin,<span> </span>Homodihydrocapsaicin</td> <td><sup id="cite_ref-Govindarajan_Sathyanarayana_1991_25-3" class="reference">[25]</sup></td> </tr><tr><td>160,000</td> <td>Shogaol</td> <td><sup id="cite_ref-:0_26-0" class="reference">[26]</sup></td> </tr><tr><td>100,000 to 200,000</td> <td>Piperine</td> <td><sup id="cite_ref-27" class="reference">[27]</sup></td> </tr><tr><td>60,000</td> <td>Gingerol</td> <td><sup id="cite_ref-:0_26-1" class="reference">[26]</sup></td> </tr><tr><td>16,000</td> <td>Capsiate</td> <td><sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (July 2019)">citation needed</span></i>]</sup></td> </tr></tbody></table>

5/ 5

<h2><span style="font-size: 14pt;"><strong>“Gourmet Hot” Serbian hot pepper Seed</strong></span></h2> <h2><span style="font-size: 14pt; color: #ff0000;"><strong>Price for Package of 10 or 1500 (10g) seeds.</strong></span></h2> <p>A variety of peppers in the type of bar with very high contents of capsaicin. It belongs to the group of early sowing varieties (from sowing to technological maturity of fruits it takes 112-115 days). It forms a strong plant of height 65-70 cm on which a large number of fruits of milky white color is formed, length 20-30 cm, width 3-4 cm, pericarp thickness of 15-18 mm and average weight 40-45 gr. With the regular harvesting of technologically ripe fruit and with the application of appropriate agrotechnical measures from one plant, more than 60 fruits can be harvested. It is suitable for growing in protected areas (greenhouses and greenhouses) for early production and also in the open field.</p> <p> </p>

C 31 (10 S)

5/ 5

<h2><strong>5 Fresh Charapita Fruits with Seeds - Limited time offer</strong></h2> <h2><span style="color:#ff0000;"><strong>Price is for the package with 5 fresh fruits.</strong></span></h2> <p><span style="color:#000000;"><strong>Seeds per fruit pod approx 8 to 20.</strong></span></p> <p>Yes, you can take the seeds and sow it to get your own Charapita plants. We will put in package 1 silica gel so the fruits do not get moldy. Try this amazing chili so long is fresh. The taste when is fresh or dry is not comparable, at least 80% is the taste and the aroma is stronger in the fresh state than in the dried state.</p>

CFF 1

5/ 5

<h2><strong>Dried Charapita Fruits with Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price is for the package with 10 grams dried fruits.</strong></span></h2> <p><strong>Seeds per fruit pod approx 8 to 20.</strong></p> <p>Yes, you can take the seeds and sow it to get your own Charapita plants. Try this amazing chili, you can keep dried fruits for a couple of years on a dry place. Taste it and see why are they have price from 23.000 Euro per kg.</p> <h4><strong>We have dried the fruits on the natural way so you CAN use the seed for sowing</strong></h4>

CDF 1

5/ 5

<h2 class=""><strong>Big Hot White Pepper Seeds</strong></h2> <h2><strong><span style="color: #ff0000;" class="">Price for Package of 50 seeds.</span></strong></h2> <p>Big Hot White pepper has large fleshy fruits about 30 centimeters in length and an average weight of 120 grams. The plant is strong, grows high and fast, and is suitable for growing in greenhouses and outdoors.</p> <p>The fruit pericarp has a thickness of 4 to 5 millimeters. The fruits ripen in 50 days. This variety is highly disease resistant and especially suitable for professional production.</p> <h3><strong>Variety from Serbia</strong></h3> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

PP 55 (50 S)