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<h2><strong>Aji Pineapple Chili Pepper Seeds </strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Aji Pineapple chile peppers mature from green into a deep orange when ripe. An average-sized yellow chile is around five inches in length, but they can get between 6 and 7 inches long. Like all members of Capsicum baccatum, the Aji Pineapple chile is flavor-forward, with a spicy kick at the end. It has a unique fruity flavor, reminiscent of a Poblano chile, and a subtle spice that is less harsh and more full-bodied. The Aji Pineapple ranks between 30,000 and 50,000 on the Scoville scale.</p> <p><strong>Current Facts</strong></p> <p>Aji Pineapple chile peppers are in the Capsicum baccatum family, and are among some of the lesser-known chiles. “Aji” is what most South Americans call chiles, and in Peru, the most popular and important ingredient in regional dishes is Aji Pineapple, or Peruvian hot pepper. These spicy chiles are also known as Aji Escabeche, Aji Limon or simply as yellow chile.</p> <p><strong>Applications</strong></p> <p>Aji Pineapple chiles are used most often in recipes as a paste. The chiles are dried and used as a ground spice in a variety of dishes. When cooked, the chiles turn yellow, living up to their name. The spicy chile is used to flavor many Peruvian and Bolivian dishes. The size of the chiles makes it a good candidate for stuffing or grilling applications. For fresh Aji Pineapple chiles, dice and add to mango or pineapple salsas, or boil whole fresh chiles and puree into a paste. Add to soups for an additional kick, or In Peru, the Aji Pineapple is considered to be part of the condiment trio, along with onions and garlic.</p> <p><strong>Geography/History</strong></p> <p>Aji Pineapple chiles, as well as other members of the baccatum species, are native to South and Central America and have been cultivated for over 7,000 years. Baccatum is a loose translation of “berry-like” which alludes to the shape of the fruits of the species. Aji Pineapple chiles are grown throughout South America, and on small farms in the Southwestern United States.</p>

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<h2><strong>Aji White Fantasy Habanero Seeds (C. baccatum)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Exclusive by Seeds Gallery! The very first variety bred in Finland for commercial use. Patiently developed for over five years to achieve the perfect combination of fruity taste with sweet overtones delivered with a hint of gentle heat. Ideal, versatile variety for all kinds of culinary use.</p> <p>Hobby growers, feel free to grow the Fatalii Aji Fantasy for your personal use. Actually, we encourage you to do so because this variety is a must-have for every true chilehead.</p> <p>Aji Fantasy belongs to C. baccatum -species.</p> <p>It has medium sized, bell shaped beautiful White pods with a nice, soft heat level (4/10).</p>

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<h2><strong>Ancho Mulato Poblano Chili Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><span style="font-family:verdana, geneva, sans-serif;">The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or ancho chile, from the Mexican Spanish name ancho ("wide") or chile ancho ("wide chile"). Stuffed fresh and roasted it is popular in chile relleno. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. A closely related variety is the mulato, which is darker in color, sweeter in flavor, and softer in texture.</span></p>

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<h2><strong>Aribibi Gusano Pepper Seeds Chili Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 4 seeds.</strong></span></h2> <p>Caterpillar Pepper. A strange pepper from Bolivia having small 1 1/4" x 1/4" fruits with a blocky, wrinkled shape. The fruits ripen from light green to a creamy white and feature a strong, fruity citrus flavor along with fiery heat. A very unique and rare pepper. 90 days.</p>

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<div id="short_description_content" class="rte align_justify"> <h2><span style="text-decoration:underline;"><em><strong>Big Sun Habanero Seeds - Yellow Sun</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.<br /></strong></span></h3> <div>This chile comes from Central to South Africa. The pods mature to a bright yellow.  A very hot habanero type. The wrinkled fruits are approximately 6cm long and 5cm wide and have astrong fruity flavour.  They grow on a bushy plant and mature from a dark green colour to a fantastic vivid yellow. 300,000 SHU</div> </div> <div> </div> <div> </div> <div> </div>

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<div id="idTab1" class="rte"> <h2><strong>Bird's Eye Chili Seeds (piri-piri, jindungo)</strong></h2> <h2><strong><span style="color:#ff0000;">Price for Package of 15 seeds.</span></strong></h2> <p>This Chilli is a Birds Eye (Capsicum frutescens) and is a very hot pepper. These are found all over Africa, where they are also called, Congo, Mombassa, Pequin, Uganda and Zanzibar chillies.</p> <p>They are very small conical chillies' ranging from has small, slightly tapered fruit with a length of 1 to 2 cm and a diameter of 0.50 cm.</p> <p>They grow wild or semi-wild and are bright scarlet red. Used a lot in Asian and Thai cooking. Ideal chilli for drying and using as chilli powder. Also ideal for drying and infusing with olive oil for a salad dressing with some kick. Easy to grow and very nice shape.</p> <p>The fruit, when threaded into Ristras, dries well and makes a beautiful decoration around the kitchen. A must have chilli, can be trimmed to suit growing conditions.</p> </div>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Brazilian Starfish Pepper Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of<strong> 5 </strong>seeds.<br /></strong></span></h3> <div>As it's name indicates, these highly sought after peppers are originally from Brazil. The unique shape of these peppers makes them a great addition to your pepper collection and garden.</div> <div>The tall plant has a vine-like habit and produces good yields of pungent starfish shaped peppers, 1.25 to 1 inches long by 1.5 to 2 inches wide. The very attractive and distinctive white flowers produce green fruits that matures from green to bright red.</div> <div>Plant grows to 3 feet tall by 2.5 feet wide. Branches bend down low due to the prolific fruiting characteristics of this plant. Mid-late season fruiting, Aji type, C.baccatuum.</div> <div>Brazilian Starfish Peppers can be used Fresh (salsa, salads), for drying or pickling.</div> <p><strong>Additional Details</strong></p> <ul><li><strong>Family:</strong> Solanaceae (so-lan-AY-see-ee)</li> <li><strong>Genus:</strong> Capsicum (KAP-sih-kum)</li> <li><strong>Species:</strong> baccatum (BAK-ah-tum)</li> <li><strong>Cultivar:</strong> Brazilian Starfish</li> <li><strong>Category:</strong> Herbs, Annual</li> <li><strong>Height:</strong>36-48 in (90-120 cm)</li> <li><strong>Spacing:</strong> 18-24 in. (45-60 cm)</li> <li><strong>Germination Time:</strong> days</li> <li><strong>Days to Maturity:</strong> 80 +days</li> <li><strong>Sun Exposure:</strong> Full Sun</li> <li><strong>Heat (Pungency):</strong> Hot (5,000 to 30,000 Scoville Units)</li> <li><strong>Bloom Color:</strong></li> <li><strong>Bloom Time:</strong></li> <li><strong>Fruit Shape:</strong>Flat</li> <li><strong>Fruit Size:</strong> Small (under 2"length)</li> <li><strong>Fruit Color:</strong> Green turning to Red</li> <li><strong>Soil Requirements:</strong> 5.6 to 6.0 (acidic), 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral)</li> <li><strong>Propagation Methods:</strong> From seed, sow indoors before last frost or direct sow outdoors after last frost.</li> <li><strong>Other Details:</strong> Average water needs, water regularly, do not over-water. This plant is suitable for growing in containers and/or indoor growing.</li> </ul></div> <div> </div> <div> </div> <div> </div>

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<h2><strong>Cayenne Large Red Thick Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 or 50 seeds. </strong></span></h2> <div>Strong upright plants produce large-shouldered, wrinkled, tapered, and curved fruit ranging from 5-7" long by 1.25-1.5" in diameter with medium-thick flesh. Fruit color is dark green turning to scarlet when ripe. Not as hot as Cayenne Long Red Thin. 30,000 - 40,000 SHU's. Matures in 70-80 days.</div> <div>Tips on Growing Cayenne Long Slim Chili Pepper Seeds:</div> <div>GROWING SEEDLINGS:</div> <div>Sow Chili Pepper seeds in shallow flats, 4 seeds/in., 1/4" deep, in late February or March or about 8-12 weeks prior to transplanting outdoors.</div> <div>If possible, maintain soil temperatures 80-85°F (27-29°C). Pepper seed germinates very slowly in cooler soil, and may very well rot before they germinate.</div> <div>Well-drained, fertile soil with abundant amounts of phosphorus, magnesium and calcium is best. Peppers do well without much added nitrogen. They are also more tolerant of acid soil than many other Garden Vegetables. Chili Peppers are less likely than bell or sweet peppers to object to the low level of aeration in heavy clay soils. Just remember to water them well in hot and dry weather.</div> <div>When the first true leaves just show, transplant 2-3" apart in flats or 2" cell-type containers.</div> <div>The use of 2" or larger cells will produce larger plants with better-developed root systems.</div> <div>Harden off the pepper plants one to two weeks before your last frost by setting them outdoors, if the plants have blossoms cover the tomato plants at night until the night temperature is warmer.</div> <div>Grow plants at approx. 70°F (21°C) day and 60°F (16°C) nights.</div> <div>Do not let people that smoke handle your peppers or pick your peppers before they wash their hands. The virus that causes tobacco mosaic which will affect peppers, survives the cigarette manufacturing processes.</div> <div>COLD TREATMENT:</div> <div>Exposing the seedlings to controlled cold treatments can increase the number of flowers and fruits.</div> <div>When the third true leaf appears, grow the plants at a minimum night temp. of 53-55°F (12-13°C) for 4 weeks.</div> <div>The plants should receive full sunlight.</div> <div>After 4 weeks adjust temperature to 70°F (21°C) day and night. If this technique is used, peppers should be seeded 1-2 weeks earlier than usual.</div> <div>TRANSPLANTING:</div> <div>Transplant out after frost when the soil is warm and weather is settled.</div> <div>Ideal seedlings have buds, but no open flowers.</div> <div>When setting out peppers plants I bury them 2 inches deeper than what they were in the pots or trays. Set plants 12-18" apart in rows 24-36" apart, or 2 rows on poly/paper mulch, 18" between plants.</div> <div>Water-in transplants using a high phosphorus solution.</div> <div>Use Row Covers: Cold weather is buffered and earliness increased by using plastic mulch, especially in combination with a slotted row cover or lightweight fabric row cover supported by wire hoops.</div> <div> <p>Remove row covers when in sunny weather above 85°F (29°C) to prevent heat damage.</p> </div>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Chili Lemon Drop Seeds <br /></strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>The attractive, bright yellow fruit is about 70mm long, often with a nipple at the tip. They are very hot, with a sparkling, citrus-like flavor. The tall, straggly plants are modest producers and need support to stay upright.  Specialty chili that will be much appreciated by gourmands who like some flavor with their heat.</p> <p>Approximate heat level: 100,000 SHU</p> </body> </html>

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<h2><strong>Chili Tabasco Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The<span> </span><b>tabasco pepper</b><span> </span>is a<span> </span>variety<span> </span>of<span> </span>chili pepper<span> </span>species<span> </span><i>Capsicum frutescens</i><span> </span>with its origins in<span> </span>Mexico. It is best known through its use in<span> </span>Tabasco sauce, followed by<span> </span><i>peppered vinegar</i>.</p> <p>Like all<span> </span><i>C. frutescens</i><span> </span>cultivars, the tabasco plant has a typical bushy growth, which commercial cultivation makes stronger by trimming the plants. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red. Tabascos rate from 30,000 to 50,000<sup id="cite_ref-1" class="reference"></sup><span> </span>on the<span> </span>Scoville scale<span> </span>of heat levels,<sup id="cite_ref-2" class="reference"></sup><span> </span>and are the only variety of<span> </span>chili pepper<span> </span>whose fruits are "juicy"; i.e., they are not dry on the inside. Tabasco fruits, like all other members of the<span> </span><i>C. frutescens</i><span> </span>species remain upright when mature, rather than hanging down from their stems.</p> <p>A large part of the tabasco pepper stock fell victim to the<span> </span>tobacco mosaic virus<span> </span>in the 1960s; the first resistant variety (<i>Greenleaf tabasco</i>) was not cultivated until around 1970.<sup id="cite_ref-3" class="reference"></sup></p> <h2><span class="mw-headline" id="Naming">Naming</span></h2> <p>The peppers are named after the<span> </span>Mexican state<span> </span>of<span> </span>Tabasco. The initial letter of<span> </span><i>tabasco</i><span> </span>is rendered in lowercase when referring to the botanical variety, but is capitalized when referring to the Mexican state or the brand of hot sauce,<span> </span>Tabasco sauce.</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Tabasco peppers start out green and as they ripen, turn orange and then red. It takes approximately 80 days after germinating for them to become fully mature. The tabasco plant can grow to 1.5 m (60 in) tall, with a cream or light yellow flower that will develop into upward oriented fruits later in the growing season.<sup id="cite_ref-4" class="reference"></sup><span> </span>As they are native to the Mexican state of Tabasco, seeds require lots of warmth to germinate and grow best when the temperature is between 25–30 °C (77–86 °F). If grown outside of their natural habitat, the peppers are planted 2 to 3 weeks after the last frost when the soil temperatures exceed 10 °C (50 °F) and the weather has settled. Peppers are temperamental when it comes to setting fruit if temperatures are too hot or too cool and even if nighttime temperatures fall below 15 °C (60 °F) it can reduce fruit set. A location that receives plenty of light and heat, with soil that is fertile, lightweight, slightly acidic (pH 5.5–7.0) and well-drained is ideal for growing the plants. Peppers need a steady supply of water for best performance.<sup id="cite_ref-5" class="reference"></sup><span> </span>Growers are careful to make sure that fertilizers and soil are rich in phosphorus, potassium and calcium and reduced in nitrogen as it can deter fruit growth.</p> <p>30,000 - 50,000 Scovilles. </p>

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<div id="idTab1" class="rte"> <h2><strong>Chilli Pepper Seeds PADRON (Medium - The Tapas Pepper)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Enjoy the taste of this Spanish Tapas Pepper picked fresh from your own garden. Chilli Pepper 'Padron' is variable in heat but ideally picked small and green for the lowest levels of heat. As the chillies get larger and mature to red, the heat increases. Chilli Pepper 'Padron' is excellent added to stir fries, stuffed or grilled. Height: 50cm (20”). Spread: 40cm (16”).</p> <h3><strong>How To Sow</strong></h3> <p>Sow Chilli Pepper seeds on the surface of a good, free-draining, damp, seed sowing mix and cover with a fine sprinkling of compost or vermiculite. Place seed trays in a propagator at a temperature of 18-25C (64-77F) until after germination, which takes 7-10 days. Do not exclude light as this helps germination.</p> <p>When seedlings are large enough to handle, transplant into individual 7.5cm (3") pots of compost and grow on in cooler conditions. When plants are well grown and all risk of frost has passed, transplant them into grow bags and containers, or plant them in well prepared beds of fertile, moist, well drained soil. Chili peppers may be grown undercover in a greenhouse or polytunnel, or grown outdoors in a sheltered position in full sun. When growing chilli peppers outdoors, gradually acclimatise them to outdoor conditions over a period of 7 to 10 days prior to transplanting them. Space pepper plants at a distance of 50cm (20") apart.</p> </div>

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<h2><strong>Chili Seeds 'Golden Cayenne' (Capsicum annuum)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong><strong><br /></strong></span></h2> <p>The Golden Cayenne is one of the most delicious Capsicum annum peppers. The medium-sized tapering fruits grow about 12cm (5in) long by 1.5cm (½in) wide and turn from green to golden yellow as they mature. <span style="line-height:1.5em;">Although similar to the traditional cayenne chili pepper, there are a few differences. Where traditional cayenne fruits are wrinkled and skinny, golden cayenne peppers tend to be larger with smooth skin. It takes a while for the heat to show up in this pepper, it gets hot as it gets bigger. Mature, longer peppers 15 to 20cm (4 to 6in) long have the most heat, especially when they have turned golden. </span></p> <p>The Golden Cayenne is a strong sturdy plant that is very productive. The plant reaches about 45 to 60cm (18 to 24in) tall and has yellowish/creamy flowers. The fruits mature in 85 to 95 days. A mature plant can produce up to 150 pods and will produce peppers all summer long, even in the summer heat and humidity.</p> <p>These chillies are very easy to grow your own with little experience. They produce a satisfying pepper that's great in pickles, sauces and curries. They are easy to dry and ideal for cooking and excellent in salsas or sauces. The peppers are also good for decoration and perfect to use for making a wreath or ristra, they long good when strung together with the Red Cayenne.</p> <p><strong>Storage of Seeds: </strong></p> <p>Store seeds away from children, sealed in their packaging in a cool, dry, dark place, or in a fridge. Never store them in a freezer as the sudden temperature drop is likely to kill them. Don't leave the seeds in direct sunlight as the heat generated may kill them.</p> <p><strong>Sowing: Sow from mid-February to mid-June</strong></p> <p>The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to low germination, disease and fungus.</p> <p>Fill small cells or trays with good sterile seed compost and sow the seeds on the surface. “Just cover” with a fine sprinkling (3mm) of soil or vermiculite.</p> <p>Keep the compost moist - don't let the top of the compost dry out (a common cause of germination failure) If you wish, spray the surface with a dilute copper-based fungicide.</p> <p>Cover the pot or tray with plastic film or place in a heated propagator, south-facing window or a warm greenhouse. </p> <p>The ideal temperature is around 18 to 20°C (65 to 72°F)</p> <p><strong>Transplanting: </strong></p> <p>When the seedlings have produced their first pair of true leaves they can be potted on into individual 7 to 10cm (3 to 4in) pots. Use good quality potting compost and mix in some organic slow-release fertiliser. Pot the chilli on again before it becomes root-bound.</p> <p>Water the seedlings regularly, but don't let them become waterlogged as this encourages rot. Don't let them dry out as they rarely recover at this stage. Water the soil, not the foliage. Once the plants have established, it is better to water heavy and infrequently, allow the top inch or so to dry out in between watering.</p> <p>Seedlings should be grown in good light, but should not be exposed to direct sunlight from late spring to early autumn. Weaker sunlight from autumn to spring is unlikely to do them harm. Once seedlings have put on some growth they need lots of light. Growing them under a grow-light produces excellent stocky plants, as will a warm sunny windowsill. Adult chilli plants need lots of light. However, more than 4 hours or so in hot direct sunlight will dry them out quickly.</p> <p>Acclimatise to outdoor conditions for 2 to 3 weeks before they are moved permanently outside. Plant them into rich moist soil. Flower do not form and fruit will not set if the temperature is much below 17°C (62°F) for most of the day, so wait until June/July for best results with outdoor planting.</p> <p><strong>Fertilising</strong>: </p> <p>After the first flowers appear, feed every one or two weeks with a half-strength liquid tomato feed. You could also add Seaweed extract to the water once a week.</p> <p><strong>Pollinating Flowers: (optional)</strong></p> <p>Chilli plants are self-fertile and will generally pollinate themselves. However, if you want to give them a helping hand to ensure that lots of fruit are set indoors, use a cotton wool bud to gently sweep the inside of the flowers, spreading the pollen as you go. The flower's petals will drop off as the green middle part of the flower starts to swell slightly. This is the chilli pepper beginning to grow.</p> <p><strong>Harvesting: Harvest in 85 to 95 days </strong></p> <p>Chillies will take a few weeks to develop and a further couple weeks to turn from green to gold. Harvest any time after they are fully developed. Use scissors to snip the fruits so you don't damage the plant.</p> <p><strong>Storage</strong>: </p> <p>After being roasted and peeled, Poblanos can be preserved by either canning or freezing. Storing poblanos in airtight containers will suffice for several months.</p> <p><strong>WARNING: </strong></p> <p>Be careful handling chilli seeds as they can cause a painful burning sensation: Avoid contact with the eyes or any sensitive skin before washing your hands thoroughly.</p> <p>These peppers are very hot please make sure whomever tries them knows before-hand!</p> <p><strong>Nomenclature: </strong></p> <p>The word Cayenne seems to come from Kian, the name of a pepper among the Tupi Indians in what is now French Guiana. Located on the north-eastern coast of South America this pepper was named after either the Cayenne River or the capital of the country, Cayenne. </p> <p>This variety was first documented in 1493 and brought from Chile to Portugal by Christopher Columbus. According to one anonymous writer, one of his passengers, a man named de Cuneo, described how Native Americans ate peppers like one would eat an apple.</p> <p> </p>

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