AJI COLORADO

Species: Baccatum Origin: Bolivia Heat: Hot

This very prolific, tall variety from the Peruvian Andes produces brilliantly coloured 3 to 5in pendant shaped pods, which are slightly wrinkled. The pods mature from green to a brownish red approximately 75-80 days after transplanting. These tasty peppers are used both fresh and in their dried powdered form.


Jukka Kilpinen

Jukka Kilpinen
 

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 a few of its closely related Bangladeshi cousin can lay claim such outrageous heat levels.


The Chilli Pepper Company

theChileman
 

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 " 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!!!.


Mark McMullan

Mark McMullan
 

HABANERO MUSTARD

Species: Chinense Origin: Unknown Heat: Very Hot

This is a rare habanero. Large plant (18-32") produce high yields of peach-colored fruits (95-100 days)


Mark McMullan
 

HABANERO RED SAVINA TM

Species: Chinense Origin: Unknown Heat: Extremely Hot

The Red Savina Habanero was reputed to be the worlds hottest Chile pepper weighs in at a whooping 577,000 Scoville Units!!! (thats before the Naga Morich/Dorset Naga came long). Its is also the first habanero to receive USDA plant-protection certificate.. At around 50 times as hot as a Jalapeno, it is one of the prime ingredients in the manufacture of the disabling Pepper spray used by Police forces around the world. Extreme caution must be taken when handling this pepper which has been known to blister sensitive skin. These firebombs grow on medium sized 2-3ft plants, with each plant producing up to 50 bright red coloured wrinkled fruits which reach maturity approx 100 days after transplanting.


Mark McMullan

Mark McMullan
 

HUNGARIAN HOT WAX

Species: Annuum Origin: Hungary Heat: Medium

The mid-hot Hungarian wax pepper is so named because it was developed in Hungary and it has a waxy color that resembles bees' wax. Strains that are totally mild are usually called banana peppers. The peppers are orange red when ripe, but most people pick them while still yellow, before they ripen. The peppers have thin walls and usually are used fresh in salads, but they also are pickled. This is a popular garden pepper and a reliable producer in cooler climates.


Mark McMullan

Jakob Axelsson
 

PERUVIAN PURPLE

Species: Annuum Origin: Peru Heat: Mild

This highly ornamental Pequin type variety produces 0.75 to 1 in long by 0.375 to 0.5 inches wide purple pods which grow in upright in clusters on the plant. The pods ripen to red approximately 85-95 days after trasnplanting. This beautiful plant has dark purple stems, purple/green variated leaves and produce stunning purple flowers. A real eye catcher.


Cross Country Nurseries

Chile Balcony
 

SCOTCH BONNET CHOCOLATE

Species: Chinense Origin: Jamaica Heat: Hot

Jamaican pepper with hot, fruity and smoky flavour. Has the smell and taste of a Caribbean Red. Ripens from dark green to a chocolate brown. Thick flesh pod and deeply ribbed. About 120-180 days from germination to ripe fruit, depending on growing conditions. (Capsicum chinense Jacq.).


Allen M Boatman
 

 

 

AJI COLORADO
FATALII
HABANERO MUSTARD
HABANERO RED SAVINA TM
HUNGARIAN HOT WAX
PERUVIAN PURPLE
SCOTCH BONNET CHOCOLATE
BHUT JOLOKIA (BIH JOLOKIA)