Peppers (Hot)

Mandy's Greenhouses / Peppers (Hot)

Wow! I am a “chicken” when it comes to these real hot “babes”…BUT I hear there are many very brave (or silly…) souls out there that will try almost any super hot pepper! Did you know that Police grade “pepper spray” is rated @ 5,300,000 SHU? Did you also know that pure “capsaicin” is rated @ 15-16,000,000 SHU? AND…common “pepper spray” is rated @ 2-3,000,000 SHU. Some of the HOT pepper varieties we are offering are coming mighty close to these rates.

FINALLY…Available as Seed only. Packets will be $1.50.   N.B.! Only #14, #25, #43, #48 and #71 left!

Happy Growing!  Mandy

  1. 7 Pot PepperNew for 2013! Well, shall we begin right from the start with one of the “hottest” in our collection? Classed right along with the “Jolokia’s” and “Trinidad Scorpions” in extreme heat categories. Rated from 800,00 to 1,850,000 Scoville units. Don’t know why there is such a wide range, but we maybe dealing with several forms in this family OR how or where it can be grown. Once again handle seeds with extreme care. Maybe better to say “HANDLE ALL PARTS OF ANY SUPER HOT VARIETIES WITH EXTREME CAUTION! Buyers beware! This G.H. will not be held responsible for improper handling of this product.   $3.00…N/A
  2. Alma “Hot Apple” Paprika – New for 2013! Here is the “Hot” sister to our other var. with the same name. These 2″ “cheese” shaped peppers are originally from Hungary. They offer thick flesh, combined with a medium-hot flavorful crunch!   N/A 
  3. Ancho San Luis – This is an old form of mildly hot ( 1500-4500 Scoville units) pepper that has been around for quite some time. Its shape is like an elongated heart, 3″w x 6″L. “Pods” start deep emerald green, then to red and then drying to a beautiful mahogany brown. Their flesh and skin is heavier/thicker than most hot peppers. Ya! Just like you see on popular cooking shows! Great in any form.  75-85 days  N/A
  4. Black Hungarian – (aka Hungarian Black). Highly ornamental and useful in the kitchen. Purple veins and pretty purple flowers highlight its green foliage. Stocky 30” plant yields 2-3” (similar to jalapenos ) fruits that are shiny black ripening to red. This one is tough AND pretty! Abundant yields offer taste that is mildly hot with good flavor and thick flesh. 70-80 days  N/A
  5. Boldog Hungarian Spice – genuine Hungarian paprika dries beautifully! Intense deep crimson color with plenty of sugar and just a touch of heat. Grind your own world class, aromatic spicy paprika. Early maturing, widely adapted compact plant. Richer taste. Fruits are 5 ½” x 1 ½” smooth, organic with moderate yields. 55 days-green 80 days-red ripe   N/A
  6. Bolivian Rainbow - small cone shaped 1” fruits, start out purple, then yellow, to orange and finally red. All stages can be on at one time! Very hot pretty peppers that are edible. Grown for their beautiful appearance…..purple foliage and purple flowers. A rainbow of color! All on a 2-3ft.plant. 80 days  N/A
  7. Bhut Jolokia – (aka “Naga Jolokia”, aka “The Ghost Pepper”) 2012. Mainly grown in the Assam regions of India. A long season grower…can become tree-like in form (as I see mine doing…) Fruits are pale lime green, turning to an orangey red. Here is the world’s (now 3rd) hottest pepper! This one is dried, ground into a spice, was used to cure stomach ills. REALLY! It rages at the stomach lining at a whopping 1,001,304 SHU! OUCH! (This Greenhouse will not be held responsible to customers in any regard for the mishandling and consequences of this variety. Buyer Beware!) “It is so hot” says Digonta Saikia, a North Eastern native India farmer, “that when you eat it, it’s like dying! Anyone who has tried it, they say could end up an apparition!”…Free Press 2008     80-90 days   $3.00…N/A
  8. Bishop’s Hat – New for 2013! (aka Balloon, aka Orchid pepper) Unique bell-shaped fruits about 3″ across with 3 or 4 flat square tipped wings. Thin crunchy flesh, wings are sweet but the seeds and placenta are extremely hot. Flavor is mild spicy. Sturdy 3-4 ft plants. Heat must be respected (…not for children to play) 90-100 days  N/A
  9. Black NagaNew for 2013! Said to be a rare variety, possibly from Bangladesh, India. A close relative to “Bhut Jolokia” and “Naga Morich“. It is a gorgeous pepper that ripens to a delicious dark chocolate brown/black. They say heat rating is another “intense” from 750,000 to 1,000,000 SHU!  85-95 days     N/A
  10. Bulgarian Carrot - beautiful 3 ½” long bright orange peppers, having the shape and color of carrots! The flavor of this chili is not only hot, but fruity. Excellent in chutneys, salsas, sauces and hot pepper jelly. Produces abundantly on short plants. 80 days  N/A
  11. Caribbean Red – habanero found in the Caribbean. A uniformly fierce hot pepper. Dried samples measured 445,000 Scoville units (regular habaneros measure 260,000). Wonderful in marinades, sauces and hot salsas. Flavor has fruity over tones. Handle plant and its fruits with gloves! (This Greenhouse will not be held responsible to customers in any regard for the mishandling and consequences of this variety. Buyer Beware!) Keep this one in a pot as it likes the warm/heat in soils. (Protect from the 10C cool evening and cold) 110 days   N/A
  12. CascabelNew for 2013! These said to be originally from Mexico. A small version of our “Cherry Bombs“. They start out dark green, perfectly round and end up chocolate in color, when dried. The seeds tend to dislodge once dry and toss around freely inside, having the sound of a rattle. Medium heat.  80-90 days   N/A
  13. Cascabella Pepper- cone shaped 1 ¼” long peppers range from 1500 to 4000 Scoville units. Favorite for pickling. This pepper is generally used when showing some yellow, then turns red if left on the plant. Thick-fleshed. (Not to be confused with “Cascabel”…a thin-skinned variety that is round and mostly used when dry) 75 days  N/A
  14. Cayenne ChileNew for 2013! Just what we have been waiting for! Another in the same family, only this one offers some heat with that color to remind you that red means “hot”! Delicious fruits grow from 6 to 8″ long, bearing 30,000 to 50,000 SHU on the intense scale. Early at 70 days  few!
  15. Cayenne Large Red Thick – New for 2013! So like the typical looks of this variety but with obviously thicker skin for drying. Heat is moderate.    N/A
  16. Cherry Bomb – a thick-fleshed pimento cherry pepper of huge yields, round to oval, starting out emerald green, then changing to deep cherry red. Med/hot pungency with 20% less heat than a Jalapeno. 65 days   N/A
  17. Chiltepin – This variety grows wild throughout Mexico to S.W. US. These tiny ovate -shaped chili are ¼” long x ¼” wide. Popular for spicing up soups and bean dishes. Plants are 4 feet. These fiercy little red oblong red balls are near to 100,000 Scoville units. 95 days  N/A
  18. Congo Trinidad – in Trinidad, these are habanero relatives. Extra large type of 3” long x 3” wide. Bigger with more ribbing than typical red habaneros. Intensely hot and extremely productive with long harvests. 80 days   N/A
  19. Devil’s TongueNew for 2013! Here is one to rival the “Caribbean Habanero“, with a name to match its heat factor rated from 125,000 to 325,00 SHU. Been told that its flavor is a lot spicier than most others in its class. Fruits will grow to 2″ in length and ripen to a pretty yellow/orange. 100 days  N/A
  20. Explosive Embers – an ornamental pepper variety that bears the essence of violet-purple! These plants offer up a beautiful accent to any landscape or pot arrangement.  Plants are 10″ to 14″ tall and wide with deep amethyst fruits, stems & flowers. 1″ pepper fruits appear first as dark purple, then to orange and finally to red.  85 days    N/A
  21. Fatalii – originally from Africa, fiery hot 2” x 3” long, wrinkled yellow peppers. Related to habaneros, as hot if not hotter! Searing heat has a citrus-like flavor appreciated before heat sets in! Plants become 3-4 feet tall. 80 days  N/A
  22. Filus Blue – striking ornamental pepper with violet hued (tinged) leaves that appear blue and are sometimes marked with a faint white speckling. Fruits start out as small, round/oval purple balls….holding this shade for a long time before maturing a deep red. Plants are only 18” tall, also as oval-shaped mounds. Very striking in the garden or in the flower bed….. landscape approved. 90 days    N/A
  23. Fish – unusual ornamental (….around from the late 1800’s!) with variegation in both the foliage and the fruit….becoming heavily striped with cream & green. Peppers eventually turn red/orange. The hot fruits are 1” to 2” long graduating to a point. Used to season fish! (Ex: Used on shellfish by African American communities in Baltimore and Philly in 1930-1940’s) 75 days  N/A
  24. Golden Cayenne – beautiful clear lemon yellow cayenne peppers 4” long x ½” wide on compact plants. Unusual color, fruits are slim and have a slightly curved form. ? heat ? 72 days  N/A
  25. Grandpa’s Siberian House – originally from Siberia. Very dwarf plants grow to 1.5 feet high. Excellent as a houseplant if branches are pinched back from time to time. Continuous production of small hot peppers all winter long. Does well outside in pots too. Great chili.
  26. Guajillo – (gwah-HEE-yoh) (aka Little Gourd) From Mexico. It’s delicate flavor makes this a favorite esp. for coloring in all forms of food.  It is a beautiful russet red, translucent, thin-walled chili, measuring from 4 to 7″ long. It will dry eventually to a black color. [The seeds usually detach from the placenta when dried, allowing the "Guajillo's use as a rattle...T.W.Seeds ] Most of this family grows downwards (pendant) but “Guajillos” grow upright! (Capsicum annuum) Heat scale 2-4, in a scale of 1 to 5.   N/A
  27. Habanero Brown - this extra-large habanero ranks as one of the worlds hottest peppers. Expect impressive harvests of 2 ½” long fruits and plants of great productivity. BUT handle with care as these are searingly hot. Beautiful and tasty for hot chili fans. 85 days    N/A
  28. Habanero Lemon Yellow – ok, so now I have ANOTHER MEMBER of this interesting family! Caribbean variety. Similar in shape to the white, about 1 1/2″ long by 1/2″ wide. Just a little “mite” that happens to pack a walloping 300,000 s. units! Folks in the know say that it is fruity and spicy all in one mouthful dare!   90 days   N/A
  29. Habanero Mustard – this unique colored Habanero showed up as an off-type in the garden of SSE member James Weaver of Kutztown, Penn. Fruits are semi-wrinkled, tapered & 2” x 1 1/2” in size coming in with all sorts of colors! The final color is a mustard/orange/yellow. Productive 32” plants! Not for the timid! Super hot! 95-100 days   N/A
  30. Habanero Orange - a blistering hot pungent pepper that is 40 times hotter than jalapenos! These may well be one of the hottest in a family of “HOTTIES”! These gently bumpy fruits are 1″ wide and 2″ long with a blunt tip. Can be used fresh or dried. Key ingredient in Jamaican ‘jerk’ sauces. Peppers begin light green, then change to a deep orange (deceivingly beautiful), aggressively loaded on 18″ tall plants!   75 days (green)   100 days (ripe Hot!)   N/A
  31. Habanero Red - Caribbean flavor, reportedly 15-20 times hotter than jalapeno. Plants grow 36” tall and produce enormous amounts of lantern-shaped 1” x 1 ½” fruits. Very productive. 90-100 days from transplant. Super hot! A staggering 285,000 Scoville unit. For chili lovers everywhere!   N/A
  32. Habanero White – (aka Peruvian White Hab.)Where did they manage to find this cute one? These creamy white peppers are smaller than the typical habaneros ½” wide by 1 ½” long (hanging like innocent smooth white bells). BUT with the same blistering heat and distinctive fruity flavor. 240,000 Scoville rating. Expect and receive a nice quantity of hot fruits. 90 days   N/A
  33. Holy Mole – N/A
  34. Hot Paper Lanterns – C. Chinese type. Magnificent, wrinkled, elongated, lantern-shaped fruits, 3”-4” long….bigger than a regular habanero. Same mouth blistering heat! Tall plants bear fruits that turn bright lime green to orange to scarlet. Ultra hot chili! Actually earlier and more productive in the North! 70 days-lime green 90 days-ripe   N/A
  35. Hungarian Hot Yellow Wax – an old Hungarian variety that just happens to do well in (N.A.) our cool northern climates. Medium-hot and spicy peppers, especially good for pickling. Smooth banana-style fruits with thicker flesh that progressively change from green to golden yellow to brilliant red. These will reach 6”-8” long and 2” wide. Plants are medium-sized …20”-24”.   70 days    N/A
  36. Jalapeno – fiery, thick-walled peppers that grow to 3” long and 1 ½” wide, with rounded tips. (Like in the store!) Dark green at first, then maturing to red. Fresh use or roasting. Famous for nachos or other Mexican dishes. 75 days   N/A
  37. Jalapeno MNew for 2013! A medium sized var. that has a very mild flavor with minimal heat, yet all the fantastic flavor of its cousin. A nice spicy sweet flavor.   N/A
  38. Jaloro – developed by the Texas Agricultural Extension service. First yellow Jalapeno pepper-beautiful golden yellow. As hot as the regular Jalapeno’s. Resistant to 6 viruses that threaten most peppers. Compact plants. 70 days   N/A
  39. Jamaican Hot Chocolate – shiny habanero-type deep chocolate brown when ripe, ribbed or wrinkled resembling prunes! Fruits 1 ½” to 2” long. Has an extremely hot Caribbean flavor, strong and smoky. Those in the know, say that this one makes a great hot sauce! This strain originated from a pepper found in a market in Port Antonio, Jamaica. 85 days   N/A
  40. Jamaican Hot Red - actually a type of pepper squash. Thin-skinned fruits, shaped like tam-o-shanters. Spicy taste, excellent for fresh, pickle, or as a “pop-in-your-mouth” garnish. Abundance of bright red fruits on very compact, densely, leafed plants. 95 days   N/A
  41. Jamaican Hot Yellow – another type of pepper squash. Thin-skinned fruits, shaped like tam-o-shanters. Spicy taste excellent for fresh pickles or as a “pop-in-your-mouth” treat! Abundance of bright yellow fruits on very compact, dense,leafy plants. 95 days    N/A
  42. Joe’s Long Cayenne – the originals to these began around 1827! Lovely long wrinkled pods dry to a lovely deep crimson red, perfect for grinding. Extremely heavy sets of finger-thick 10″-12″ long fruits. Originally from Italy. This variety was obtained from Dr. Jeff Nekola. Great for fresh eating or drying for hot pepper flakes. 65 days green, 85 days till red. Heat scale is moderate.   N/A
  43. Largo Purple – absolutely striking ornamental pepper plants with violet colored leaves-mixed with white and dark purple and green. Shrub of 2 ½ to3 feet, offers up a Jewel-toned effect. An impressive display! Conical purple pepper fruits become later a deep red. Extremely HOT!
  44. Lemon Drop – Peruvian seasoning pepper. Bright yellow conical crinkly fruits are ½” wide x 2 ½” long. Very few seeds….<15 each. Plants stand 2ft. high x 2ft. wide….covered with dozens of fruits. Intensely hot (…though not extreme) citrus flavor. 90-100 days.  N/A
  45. Marbles - ornamental plant bearing a profusion of round marble-sized fruits that turn from cream to yellow to orange to finally RED. It is not unusual for the small bushy mounds to be densely covered with all of these attractive colors at one time. ? heat ? 70 days  N/A
  46. Mulato Isleno – This variety offers blocky (6″ x 3″) thick meaty dark green fruits, when young. These later mature to dark chocolate brown. They look much like the “Ancho Chiles“. Great for stuffing as it offers medium heat levels and a sweet flavor. 85 to 90 days   N/A
  47. Mushroom Red Cap – (aka Red Squash Pepper) “Wrinkled” fruits have a broad cap 2 ½” wide and 2 ½” deep, resembling a patty-pan squash. Colored a brilliant red! Thin-skinned mushroom-shaped, related to habanero. Extremely hot with large harvests. 75 days  N/A
  48. Mushroom Yellow Cap – (aka Yellow Squash Pepper) So named because of its shape, resembling a either a mushroom or a patty-pan squash (depending on which way you looked at it). A very beautiful pepper, for those of you having grown this one…they mature to a light sunshine yellow, then finally to a glowing golden yellow. Extremely hot fruit….so be warned! Abundant harvests of thin-skinned 2” L fruits x 3” W. Especially fine for pickled “winter heat”. 80 days
  49. Naga Jolokia Chocolate – (aka Chocolate Bhut Jolokia) Brought in 2012. A beautiful brown/red/chocolate selection of the above mentioned. Believed to be a natural variant of “Bhut Jolokia“. Once again…handle with care. 80-90 days   $3.00…N/A
  50. Naga Morich - New for 2013! Translates to Snake or Serpent Chili. Originally from India. Have you ever watched a video involving the esteemed “Chef Ramsey” traveling to India to watch first hand a native Indian lady stuff a large dish full of super hot peppers into her mouth with not a whimper?! I was “burning up” just watching her! This variety is a “sister” to the “Bhut Jolokia“, bearing many similarities, but genetically different. Small shrubs will reach 3 ft. “Pods” are thin walled, wedge shaped, starting out emerald green, then to yellow/orange and ripening finally to deep red. Taste is said to start out sweet & slightly tart in flavor, followed by smoky overtones. Excellent therefore for B.B.Q.’s. Heat rating is found to be 1,040,000 SHU.    $3.00….N/A
  51. Naga Viper – Brought in 2012. Verified to be the 3rd, hottest (1,382,118 SHU) pepper on record. There are many disputes raging about the actual history of this variety…so I will tread lightly! According to some authors, they have seen it growing “wild” in the hills of Nagaland, India and after having consulted with local villagers, said to be around for centuries! (Nagaland is an Indian hill state, located in the far NE part of India. Nagaland borders the state of Assum to the west.) As with all our super hot pepper varieties…buyer beware!  $3.00….N/A
  52. Negro Chili – New for 2013! I am a little confused here as I am told this one starts out deep green, turning to deep dark red. A cayenne type. However according to many others, it is a Pasilla with med heat, long slim fruits expected from 6″ to 9″ and 1″ to 1 1/2″wide. Expected finishing color to be dark brown, offering a terrific richly flavored chili taste, with wrinkled skin when dry. Well, lets try this one and see what all the fuss is about.  N/A
  53. Nepalese Bell - first offered by SSE member Ulrike Paradine from England. Fruits are 3″ to 4″ across and have thin crisp flesh that ripens from green to red. Sweet around the outer edges AND hot near the seeds! The shape of these are like very squashed tam-tams, with 3 wings! Seeing is believing….cute! Will completely dry on the plant, if allowed to stay on and the weather is hot and dry. Very “hot” quality. 90-100 days   N/A
  54. Paprika – tapered, pointed fruits average 6-8L” x 1 ½” w. For fresh use, but especially for drying and grinding into flavorful red paprika powder. The highest yielding paprika pepper with mild sweet flesh and some heat in the ribs. Vigorous, tall plants. 55 days-green 80 days- red ripe  N/A
  55. Pasilla Bajio – (aka Chili Negro). Named “Chilaca” when fresh. 8”-10” long cylindrical fruits, thin-walled, dark green ripening to dark brown! Less than 250 Scoville units. Used mainly for their rich smoky flavor in sauces. Resistant to tobacco mosaic virus. Used in Mexican “mole” sauces. 75-80 days    N/A
  56. Pepperoncini – 4” long, slightly wrinkled fruits taper to a blunt lobed end. Mildly hot with exciting flavor. Popular for Greek salads, salad bars and pickling. Abundant harvests. 62 days   N/A
  57. Peter Pepper, Red – Ok…New for 2013! We have decided that if we are going to be bad, we may as well go all the way! Here is the rare and controversial/provocative pepper with heat in more areas than we want to admit. These scarlet red fruits will grow from 3 – 4″ long with shapes and wrinkles in many anatomically correct places. Very strange, very hot and sure to elicit conversation from all who may notice it. Will they want to talk about it? Darn rights!   78 to 90 days     N/A
  58. Poblano – New for 2012! One of the most popular and common chiles used in Mexican kitchens. Large shiny elongated heart-shaped fruits are mildly pungent with a hint of sweetness. This is an improved type where fruits start out green and end up chocolate brown! Great for stuffing, roasting, sauces and in every day use as a powder form. Just shake some on!  78 days  N/A
  59. Pretty Purple - dark purple (violet) fruits and flowers on dark purple-green leaves and especially stems! When the small conical purple fruits mature, they turn RED! And are extremely hot! Purple, orange and red fruits can be on one plant, all at once. What a sight! 2 ½ ft. compact plants.   N/A
  60. Purple Cayenne – New for 2013!  So unusual for this variety to start out deep purple but that is what (I am told) it does. When fully ripe will end in scarlet red. 80 days   N/A
  61. Purple Jalapeno - the prettiest purple-violet dark fruits you have seen! Peppers are larger that regular jalapenos, staying purple a long time before turning red. Same thick walls and fiery heat. Great in salsas. Attractive pickled. 75 days   N/A
  62. Purple Serrano – beautiful black purple version of this candle-flame shaped pepper. Fruits start out green and color up at maturity. Foliage-FUZZY! Tall plants. Fruits quite hot, excellent for salsas and fresh eating. 85 days   N/A
  63. Purple Tiger – the peppers are shaped like mini-jalapenos and the leaves are gorgeous-green, white and pink! The fruits change slowly from purple to bright red. 15,000 to 30,000 heat units. Grow it where you can show it off-like in the flower patch!   N/A
  64. Rachel – Sourced for me by my friend Micki. Here is a pepper that loves the heat & puts on the “HEAT”! A prolific little chili…1″ X 2.5″ (or less)…”chubby” on huge plants, capable of growing to 3.5 or even 4 feet tall! (unheard of in the “pepper” world!) Fruits are very mild to medium hot, when pale green and then become very hot when red! Thanks Mic for this one!   N/A
  65. Riot – developed by Dr. Jim Baggett of Oregon. Classified as an ornamental yet edible. Colorful 2”-3” long narrow hot peppers erupt into a riot of color on top of short compact plants, all stages of green, yellow, orange and red. Looks like a Fire! 65 days   N/A
  66. Rocoto Red – from the highlands of Peru. This one actually enjoys not only a long growing season, but prefers cooler growing temperatures. Beautiful purple flowers, followed by 1″ round green fruits. These small peppers, are shaped like a little red apple (when mature) and start out yellow, orange, red or lemon yellow. This “capsicum pubescens” type has fuzzy leaves and the only one of its kind to produce black seeds! Quite hot. One of the most unique pepper varieties we have ever offered. Best grown in pots!  95 -120 days!   N/A
  67. Royal Black – the most beautiful black pepper plant ever offered! Compact 2 ft with deep purple black foliage, dark stems, purple flowers and jet black tiny piquin-type fruits. Striking especially in the landscape! Peppers will eventually turn red. Very edible and very, very hot. (Even to hold). The best black plant for your collection of unique Blacks!   N/A
  68. Santa Fe Grande - (aka Caribe) A beautiful jalapeno pepper that is 3” long and 1 ¼” wide, tapering to a point. Resembling a chubby mini banana pepper. Scoville units of 5000 to 8000. Thick-walled, best for pickling or frying. Starts out green, yellow, which it holds for some time, eventually turning to red. A Mexican favorite, boasts fruit twice the size and 2-3 weeks earlier than the original. 64-67 days   N/A
  69. Satan’s Kiss – (aka Ciliegia Picante, aka Baccio di Satana) New for 2013! An Italian heirloom pepper. Fruits are cherry like in shape, about an 1 1/2″ in diameter. Gosh awful name for a vegetable! Has moderate amount of heat when raw and reduces by 60% when roasted or cooked! Traditionally stuffed with anchovies and mozzarella before being grilled. Something like the “Cherry Bomb“. A chile variety that is easy to grow and is highly productive.  $3.00″  N/A
  70. Scotch Bonnet – a capsicum chinense, similar to habaneros although maturing much later. 2 ½” x 1 ½” start green, then becoming vibrant scarlet red! Fruity aroma with same blistering heat of the best habaneros. 36” T. Start early & keep very warm, fed and watered. ( for pots!) 120 days.  N/A
  71. Scotch Bonnet Yellow – New!
  72. Scorpion Tongue – Capsicum annuum. New for 2013! A very rare, yet becoming quickly popular variety, that has a unique squarish, tongue-like shape. There is a lot of debate over the family it is to belong to…confusion with maybe the “Black Scorpion Tongue”? Seems these look quite different one from another. Any how’s…am told, is a moderately hot pepper with winkled skin at any of its stages of yellow to orange to red. Fruits are small to medium and plants offer have high production.  85 days  “Limited…$3.00″   N/A
  73. Serrano TampequinoNew for 2013! Back by request. Another favorite of Mexican kitchen cuisine. Semi-slender (1″) fruits are slightly curved and grow to 4″ long. Flavorful heat is a pleasant 2500 to 4000 SHU. Very productive plants offering fruits with excellent taste.   N/A
  74. Tepin – (aka the common “Bird Pepper“) Do not let it’s size fool you! The tiny round fruits are the size of peas. EXTREMELY HOT! The sensation reportedly disappears rapidly. Plants are very productive, growing wild in many parts of the southern US. 90 days   N/A
  75. Tri-Fetti – New for 2013! Was offered by the Green House, but not posted to the web. Here is a medium hot pepper that has all the makings of a show piece in your flower garden. Larger “bush” type plants offer…deep purple, green and white foliage. Large deep purple/violet flowers produce 1″ x 1/2″ pendulous purple conical fruits that turn red when ripe. To see one is to be wowed!   N/A
  76. Trinidad ScorpionNew for 2013! Capsicum chinense. Alright! Heat rating for this one is from 900,00 to 1,300,00 SHU! Another ouch! 100 to 120 days   N/A
  77. Trinidad Scorpion “Butch T” – Brought in 2012. Capsicum chinense. A variant from the “Trinidad Scorpion“. Named after Butch Taylor, owner of a Hot Sauce restaurant and responsible for the propagating of this version. Photos will show a very pointy blossom end on the fruit, resembling a scorpion’s stinger! ” “They are calling this one the 2nd hottest in the world! Rated @ 1,463,700 SU! (This Greenhouse will not be held responsible to customers in any regard for the mishandling and consequences of this variety. Buyer Beware!) 100 to 120 days   N/A
  78. Trinidad Scorpion MorugaNew for 2013! The hunt is always on! What “other” HOT pepper variety is out there (either created or selected) And finally it has arrived! As of 2012…we have a celebrity in our midst! The “Moruga” variant is now considered as having the highest SHU rating of from 600,000 to 2,000,000 SHU! Double WOW! Originally from the Caribbean, it bears pendulous pods of a tear-drop shape. As will all in its class, fruits ripen to a deep red. All parts are considered lethal weapons! Please take the greatest care! 100 to 120 days    N/A
  79. Uba Tuba – (aka Christmas Bell) New for 2013! Originated from Brazil. Named after the cities of Ubatuba & Cambreci. According to some, believed to have been taken to Europe by the Portuguese in the 1800′s from S. America. Looks like “Bishop’s Crown“, but with less heat~5000. Sooo unusual, fruits bearing 3 to 4 semi-pendulous “wings” (…like a flared bell ) Flesh is very thin. Body offers the greatest heat and the “wings” are mild and sweet. Plants can grow from 3 to 4 feet tall and bear from 30 to 50 “pods”.  A rare chile. 90 100 days for first fruits.   N/A

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