AJI BRAZILIAN STARFISH (PI 439368)

Species: Baccatum Origin: Brazil Heat: Hot

A much sort after and very unusual variety due to its uniquely shaped peppers. This tall plant has a vine like habit and produces good yields of ¾" long by 1 ¾" wide starfish shaped peppers that are very pungent. The peppers mature from green to red approximately 90 days after transplanting. The white flowers of this plant are also very attractive with the distinctive Baccatum greenish-yellow markings. ## HIGHLY RECOMMENDED ##

AJI CRISTAL (PI 281320)

Species: Baccatum Origin: Chile Heat: Medium

A beautiful variety from Curico in Chile, this 2-3ft tall plant produces good yields of 3 ½" long by 1 ½" wide pendant shaped pods which mature from light green, to pale yellow and then to red approximately 90 days after transplanting. Pods have a citrus like flavour and many say they are best eaten when immature. Excellent for making salsa. United States Department of Agriculture (USDA) variety PI 281320.

BALLOON (PI 497974)

Species: Baccatum Origin: Brazil Heat: Mild

This variety has many names: Balloon, Pimenta Cambuci, Campane, Peri Peri, Ubatuba Cambuci, Nepalese bell, Aji Flor, Orchid and Bishops Hat to name a few!! This very unusual pod shaped variety is believed to have been transfered from South America to Europe by the Portuguese in the 18th century and is actually part of the species Capsicum baccatum var. pendulum. The plants are quite large growing 3 to 4 ft tall and produce 30 to 50 extremely weird 3 or 4 flat winged, wrinkled almost flying saucer like 1 ½" wide pods. The flesh of each pod is thin athough crisp to taste and they mature from green to red approximately 90-100 days after seedlings have emerged. The body of the pods have some detectable heat, but the wings are sweet and mild.

BHUT JOLOKIA (BIH JOLOKIA)

Species: Chinense Origin: India Heat: Nuclear

This landrace chile originates from the northeast of India, particularly Assam, Nagaland and Manipur. It belongs to Capsicum chinense family and is known by many names in the different Indian provinces. The most common names include Bhut jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli or Borbih jolokia. For example Bih jolokia translates to 'poison chilli' in Assamese. Bhut Jolokia translates to 'Ghost chilli' probably due to its ghostly bite. Raja Mircha means 'King of Chillies'. Reports from Assam growers indicate the typical height of Bih Jolokia to be in the range of 45 to120 cm. Like other varieties of the Chinense species, the leaf surface has the characteristic crinkle look and the flowers are pendant, with creamy white corollas, often with a touch of light green. Fruits are 5 to 8.5 cm in length, 2.5 to 3 cm in diameter (at shoulder), with an undulating surface. However it doenst matter what its called, under the right growing conditions these chiles are blisteringly hot with recent tests indicating a heat level of 1,041,427 Scoville Heat Units. Only its closely related Bangladeshi cousin - the fearsome Naga Morich, can lay claim to such outrageous heat levels.

CHOCOLATE HABANERO

Species: Chinense Origin: Jamaica Heat: Extremely hot

The notorious & viciously hot Chocolate Habañero ranks among the deadly few at the top of the heat scale registering upto 450,000 scoville heat units. Indeed the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested. Also known as the 'Congo black' the fruits have a unique, rich flavor unduplicated by any other pepper. The 2" fruits ripen from an emerald green to a gorgeous, chocolate brown approximately 100 days after transplanting. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce. The variety is a must for heat lovers..

CONGO TRINIDAD

Species: Chinense Origin: Trinidad Heat: Very Hot

In Trinidad, habanero pepper relatives are called 'Congo peppers' and this one is an extra-large red habanero type. At 2 inches long and wide, its peppers are significantly bigger and more ribbed than the typical red habanero. They are also intensely hot and extremely productive, with large harvests of peppers that continue to form as long as weather permits. 80 days

FATALII

Species: Chinense Origin: Central African Republic Heat: Extremely Hot

This chile is one of the hottest, if not the hottest on earth. A Habanero relative and sometimes spelt Fatalli, this prolific plant can grow upto 4ft tall, although 2ft is more common. The plant produces good yields of 3" long by 1 ¼" wide wrinkled extremely hot fruits which turn from pale green to bright yellow when mature (100 days). They have a fruity, almost citrus-like flavour and make a very attractive-coloured hot sauce. Believe me, these are not called 'Fatalii' for nothing!!!.

HABANERO CARIBBEAN RED

Species: Chinense Origin: Mexico Heat: Extremely hot

Originating from the Yucutan Peninsula in Mexico, this pepper variety is FEROCIOUSLY HOT and is thought to be the second hottest chile pepper variety on the planet measuring a scorching 445,000 scoville units. This makes it twice as hot as a standard Habanero Chile and over 80 times hotter than an Jalapeno Pepper! The slightly wrinkled chiles are approximately 1 inch wide by 1.5 inches long and are similiar in shape to the Habanero. The chiles ripen from lime green to a brilliant red in 110 days and are produced on very productive plants that reach 30 inches tall. As well as the blistering heat, they have a lovely fruity flavour which makes them an excellent choice for use in salsa's, marinades and of course, in hot sauce. Note: An immature pod is shown here.

HABANERO ORANGE

Species: Chinense Origin: Unknown Heat: Very Hot

Habanero Orange 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.

HABANERO PAPER LANTERN

Species: Chinense Origin: Unknown Heat: Very Hot

This elongated Red Habanero type is renowned for its mouth-blistering heat. The plants are relatively compact & sprawling compared to other Habanero varieties and produce excellent ylelds of 3 in x 1 in pendant shaped fruits which ripen from lime green to a bright iridescent scarlet red approximately 90 days after transplanting. The Paper Lantern is heavier yielding than other habanero's.

AJI CRISTAL (PI 281320)
BALLOON (PI 497974)
AJI BRAZILIAN STARFISH (PI 439368)
HABANERO CARIBBEAN RED
CONGO TRINIDAD
FATALII
CHOCOLATE HABANERO
HABANERO ORANGE
HABANERO PAPER LANTERN
HABANERO RED
HOT LEMON
JALAPENO
PI 585242
RAIN FOREST
ROCOTO CANARIO (YELLOW)
SCOTCH BONNET
SERRANO
BHUT JOLOKIA (BIH JOLOKIA)
WEST INDIAN YELLOW