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<h2><strong>Early Jalapeno Chili Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>65 days. Where would we be without the Jalapeno atop our nachos and chopped into our Mexican food? Now everyone's favorite hot pepper is available in Certified Organic seed form, for a heavy-bearing little plant that will keep you in great eating for months to come!</p> <p>Just 3 to 4 inches long and about 1 1/2 inches wide, these cone-shaped, thick-walled fruits are borne in great numbers on very vigorous plants. They are ready to pick when dark green, delivering a wallop of pure heat! And if you want to keep pesky bugs out of the garden, edge it with Jalapeno plants! The hot fruit is a good deterrent to many destructive pests!</p> <p>Start seeds indoors or, in the climate with short growing seasons, outdoors at least one week after the last frost. If starting indoors, allow 7 to 10 weeks for the seeds to mature into seedlings large enough to transplant safely. Fertilize when the blooms appear, and water well. The fruit is most nutritious if allowed to ripen on the plant.</p> <p><strong>CULTURE:</strong> Peppers will thrive in well-drained, fertile soil with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results.</p> <p><strong>GROWING SEEDLINGS:</strong> Sow seed in 20 row or shallow flats 4 seeds/in., 1/4" deep, in late March or about 8 weeks prior to transplanting outdoors. If possible, maintain soil temperatures 80-90°F (27-32°C). Pepper seeds germinate very slowly in cooler soil. When the first true leaves appear transplant seedlings into 2" cell-type containers or 4" pots. Grow plants at approx. 70°F (21°C) day and 60°F (16°C) nights.</p> <p><strong>COLD TREATMENT:</strong> Exposing the seedlings to controlled cold treatments can increase the number of flowers and fruits. When the third true leaf appears, grow the plants at a minimum night temp. of 53-55°F (12-13°C) for 4 weeks. The plants should receive full sunlight. After 4 weeks adjust temp. to 70°F (21°C) day and night. If this technique is used, peppers should be seeded 1-2 weeks earlier than usual.</p> <p><strong>TRANSPLANTING:</strong> Transplant out after frost when the soil is warm and the weather is settled. Ideal seedlings have buds, but no open flowers. Set plants 12-18" apart in rows 24-36" apart, or 2 rows on poly/paper mulch, 18" between plants. Water-in transplants using a high phosphorus solution.</p> <p><strong>ROW COVERS:</strong> Cold weather is buffered and earliness increased by using plastic mulch, especially in combination with lightweight fabric row cover supported by wire hoops. (See Mulch and Row Covers in Index.) Remove row covers in sunny weather above 85°F (29°C) to prevent blossom drop and heat damage.</p> <p><strong>INSECT PESTS:</strong> Control climbing cutworms with Bacillus thuringiensis, or with paper cylinder collars. Control tarnished plant bugs, aphids, and flea beetles with pyrethrin.</p> <p><strong>DISEASES AND PROBLEMS:</strong> To prevent bacterial spot and phytophthora, drip irrigate only, plant only in well-drained soils, minimize soil compaction, follow a 4-year crop rotation. Sunscald is caused by an inadequate foliage canopy. Prevent blossom end rot with adequate soil calcium and regular moisture. Big bushy plants with few peppers can be caused by an excess of nitrogen, hot or cold temperature extremes during the flowering period, tarnished plant bug injury, and choice of late, poorly-adapted varieties.</p> <p><strong>BACTERIAL SPOT NOTICE:</strong> Bacterial spot can be seed-borne. All Johnny's pepper seed lots are tested for bacterial spot, and we chlorine wash any positive lots. No treatment can insure absolute freedom from disease.</p> <p><strong>NOTE:</strong> A disease-free test result does not guarantee a seed lot to be disease-free, only that in the sample tested, the pathogen targeted was not found.</p> <p><strong>HARVEST AND STORAGE:</strong> Pick the first peppers promptly when they reach full size to encourage further fruit set. Wash and hold at 45°F (7°C) and 95% relative humidity.</p> <p><strong>DAYS TO MATURITY:</strong> Approximate days from transplanting outdoors to first pickings of full-size fruit.</p> <p><strong>AVG. TRANSPLANT SEEDING RATE:</strong> Avg. 19 plants/ Pkt., 750 plants/1,000 seeds, 19,360 seeds per acre of transplants (avg. 14,520 plants), 12" between plants in rows 36" apart.</p>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Burkina Yellow Chili Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <div>Burkina is one of the most popular chilli peppers. This variety matures from green to yellow. The plant grows up to 1 metre tall and produces lots of fruits, 4-6cm long. Long growing season, most suitable for greenhouse production, february sowing.</div> <div> </div> <h3><strong>Cultivation:</strong></h3> <div>Sow early December-January Under glass, or for maincrop March - April. Spacing 30-60cm x 45-90cm.  The seeds germinate between 25 and 30°C.  Grow on at 16-23°C. The seeds require good ventilation so do not further cover the seeds in bags/propagators unless absolutely necessary. </div> <div>Harvest from early April/May, or maincrop from July.</div> <div>Only water when the soil around the roots is dry as overwatering can produce a smaller crop of more sour tasting fruits. A ph level in the growing media that is slightly acidic is useful. </div> <div>The seeds do not need sunlight to germinate, but once they sprout you need to place them under fluorescent lights  for 10 to 16 hours per day. You can reduce the temperature to 70 degrees after they sprout. </div> <div>A liquid feed with a good quality Tomato feed will be envigorate the plants once they are established but do not overwater/feed.</div> <div>This variety may grow outdoors but they are best used as a greenhouse crop or perhaps on a nice sunny windowledge!</div> </div>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Chili Tabasco Yellow Seeds</strong></em></span></h2> <h3><strong><span style="color:#ff0000;">Price for Package of 5 seeds.<br /></span></strong></h3> <div>30,000 - 50,000 Scovilles. Yep, this is THAT pepper used to make that very famous hot sauce. It's one of the most well known peppers next to the jalapeno. The fruit is tapered and under 2 inches long. The color is usually creamy yellow to red, and turn yellow and orange before ripening to bright red.</div> </div>

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<h2><strong>Fatalii Choco&nbsp;Chili Seeds</strong></h2> <h2><span style="color: #ff0a0a;"><strong>Price for Package of 5 seeds.</strong></span><span style="color: #ff0000;"><strong></strong></span></h2> <div>The Fatalii is a chili pepper of Capsicum chinense that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparable to the standard habanero. The Scoville Food Institute lists the Fatalii as the sixth hottest pepper with Scoville units ranging from 125,000 ~ 325,000 units.</div> <h3><strong>Cultivation</strong></h3> <div>The plants grow 20 to 25 inches in height, and plant distance should be about the same. The pendant pods get 2.5 to 3.5 inches long and about 0.75 to 1.5 inches wide. From a pale green, they mature to a bright yellow (there are red Fataliis around as well, but the yellow one is the "real thing.")</div> <h3 class=""><strong>Culinary Use</strong></h3> <div>The Fatalii is known for its extreme heat and citrus flavor. As such, it makes for a unique hot sauce that usually comprises other citrus flavors (e.g., lime, lemon). The walls of the peppers are very thin, making it very easy to dry. After drying, the peppers can be used as powders.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Gambia Habanero Hot Peppers Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.<br /></strong></span></h3> <div>Plant produces good yields of 1 ¼" long by 1 ½" wide wrinkled hot peppers. Peppers are very hot and turn from green, to orange, to red when mature. Plant has green stems, green leaves, and white flowers. A variety from Africa.80+ days. Capsicum chinense.</div> </div>

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<h2><span style="text-decoration: underline;" class=""><em><strong>Giant White Habanero Seeds (Capsicum chinense)</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.<br></strong></span></h3> <p>The White Giant Habanero is larger than a regular habanero, but compared to its white counterparts like the White Bullet it is a GIANT! They have intense heat and a somewhat smoky flavor! The Habanero White Giant or Giant White Habanero is a variety that he found at an Italian trader 20 years ago (1992-1993), this variety comes from an unknown area of the Caribbean.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Green Habanero Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>This is the only known very hot Capsicum chinense variety with pods that remain green upon maturing. Stable after several generations with a very good taste.</p> <p>Habanero chiles are a little slower to germinate than many others, but this chile variety is worth the wait as it is 40 times hotter than a standard Jalapeno Pepper! A producer of light green, thin, crinkled peppers which ripen to a brilliant orange-red coloration (85-95 days), each chile pepper is around 1½ inches long by about 1 inch across. This variety is dangerously hot and not for the faint hearted, tipping in at an eye watering 200,000 - 300,000 scoville heat units.</p> <p>Organic seeds: Yes</p> <p>Color: Green</p> <p>Fruit weight: 8 g</p> </body> </html>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Apple Orange Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.<br /></strong></span></h3> <div>The Habanero Apple Orange is one of the world's hottest and most renowned chilies. For the uninitiated, even a tiny piece of Habanero would cause intense and very prolonged oral suffering. Underneath the heat is a delicate apple-like flavor. Capsicum chinense</div> </div>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Devil's Tongue Red Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.<br /></strong></span></h3> <div>100+ days to maturity Extremely HOT. Good yields of hot wrinkled fruits. Devils Tongue red chillies ripen from green to dark red. Pods are larger and thicker skinned with a higher heat level and different flavour to its yellow relative. It can sometimes produce yellow or even chocolate coloured pods. Capsicum chinense</div> <div>General Information</div> <div>Capsicum General Sowing information: Chilli seeds and collections Sow seeds early as some hot peppers can take 120+ days from transplanting to fruiting. Temp should be maintained at the indicated temp 25-30°C chilli seeds will germinate at 25C but will take longer 30C+ is the preferred temp for hot chillies Jolokia, Morich, Tepin and Habanero chillies they can also be slow and erratic to emerge (allow up to 35+ days for germination) compost should not be too moist to prevent the seeds from rotting, keep chilli seed &amp; seedlings out of draughts</div> </div>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Malaysian Goronong Seeds (Capsicum chinense) Rare</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h3> <div>The Malaysian Goronong (Capsicum chinense) is a rare habanero type from Malaysia. It is also called the Coronong or Caronong chile. Pods are elongated and come in the most twisted and contorted shapes. They mature from light green to bright yellow and if left on the plant too long get and orange yellow color. The Goronong has a delicious fruity flavor and has the heat level of a orange or red habanero.</div> </div>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Mustard Dark Orange Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span><span style="color:#ff0000;font-size:10pt;"><strong><br /></strong></span></h3> <div><span style="font-size:10pt;">This extremely hot, high yielding, pepper originates from the Caribbean. The wrinkled pods are about 4 cm in length and 4 cm in width. The pods colors from light green with tint of purple, to a mustard-orange color and finally orange when ripe. The plant is about 75 cm tall. Like most Habanero’s the Habanero Mustard's has a long growing season. From germination it can take more than 100 days until the pods appear. It’s an ideal pepper for making hot sauces.</span></div> <div><span style="font-size:10pt;">Species: Capsicum Chinense</span></div> <div><span style="font-size:10pt;">Name: Habanero Mustard</span></div> </div>

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<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Naga Morich Seeds</strong></em></span></h2> <h3><strong><span style="color:#ff0000;">Price for Package of  5 seeds.<br /></span></strong></h3> <div><strong></strong>The Naga Morich 'snake or serpent chilli' is one of the world's most sought after and fearsome chilli peppers. A recent sample of this rare Bangladeshi chilli was tested* using High-performance liquid chromatography and registered a mind blowing 1,598,227 Scoville Heat Units (SHU), that's 3 times hotter than the Red Savina Habanero or 300 times hotter than a Jalapeno pepper! </div> <div>In its native Bangladesh, it is used sparingly (and with great care) to add a searing level of heat to dishes by simply rubbing green unripe pods on ingredients. Even the fiery food loving Bangladeshi's are not stupid enough to eat a whole Naga pod.</div> </div>

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