7 POD (7 POT)

Species: Chinense Origin: Trinidad Heat: Nuclear

This variety is from the Chaguanas area of Trinidad. It has built up an almost myth like quality. In Caribbean regions it is also known as 7 pot as one pod is said to provide enough heat to spice up 7 pots of stew. Pods are habenaro like in there shape but have the characteristic 'pimpling' as found on another fearsome variety - the Naga Morich. Unusually the proportion of Placental tissue is very high - a allusion to why this pepper is so outrageously hot. We now see this pepper in various colours - red, yellow, brown, white and burgundy. No doubt purple will be along soon, followed by Cappuchino, Dusty Pink...


© Julian Livsey

© Julian Livsey
 

AJI YELLOW (PI 152234)

Species: Baccatum Origin: Peru Heat: Medium

Also known as Aji Amarillo.. These tall plants can grow 6-7ft talland are prolific producers of uptp 6iin long (although 4in is more normal) pendant pods which mature from green to yellow. In their green stage the fruits are ideal for pickling and are on the mild side, when mature they have a distictive fruity flavour and are fairly hot. Plants can be over wintered as a perennial.


© Tommi Hietavuo
 

ARIANE F1 HYBRID

Species: Annuum Origin: Holland Heat: Very Sweet

A hybridised F1 bell pepper variety. This is a Dutch variety that yields large harvests ofvery attractive orange fruit. The pods are approximately 3.5 to 4 inches long by 3 to 3.5 inches wide and mature from green to a deep orange around 70 days after transplanting. The plants are resistant to tobacco mosaic virus and have plenty of foliage to protect developing fruit.


© 2005 Tomato Growers Supply Company
 

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

© Julian Livsey
 

BIANCA

Species: Annuum Origin: Holland Heat: Sweet

A hybridised F1 bell pepper variety. These 3 to 4 lobes ivory coloured bell peppers retain their characteristic creamy white colour for an extended period before ripening to peach then orange, and finally to light red (70 days). The plants are vigorous with good disease resistance (particularly to TMV) and provide excellent cover as well as attractive fruits.


© 2005 Tomato Growers Supply Company
 

BONDA MA JACQUES

Species: Chinense Origin: Caribbean Heat: Hot

Description currently unavailable.


© thehippyseedcompany

© Semillas La Palma
 

CAYENNE GOLDEN

Species: Annuum Origin: USA Heat: Mild

A more interesting and hotter version of the standard cayene pepper. The golden cayenne is larger, more uniform and has smooth rather than the characteristic rippled skin of some cayenne varieties.


© Mark McMullan
 

CAYENNE RING OF FIRE

Species: Annuum Origin: USA Heat: Medium

Smaller and smoother than a cayenne pepper, but with more fiery heat! These pencil-thin Cayenne-type peppers are about 4 inches long and mature from green to red approximately 60 days after transplanting. The plants are relatively short but yield heavy, concentrated sets of these fiery peppers. A good choice for short season gardeners.


© 2005 Tomato Growers Supply Company
 

CHOCOLATE BEAUTY

Species: Annuum Origin: USA Heat: Sweet

A hybridised F1 bell pepper variety. This plant produces medium-large, 3 or 4-lobed bell peppers which mature from green to an attractive chocolate/dark mahogany colour approximately 85 days after transplanting. The plants are tobacco mosaic virus (TMV) resistant.


© 2005 Tomato Growers Supply Company
 

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..


© Mark McMullan
 

 

 

AJI YELLOW (PI 152234)
ARIANE F1 HYBRID
BIANCA
CAYENNE GOLDEN
CAYENNE RING OF FIRE
CHOCOLATE BEAUTY
DEVILS TONGUE
EARLY SUNSATION
FATALII
CHOCOLATE HABANERO
HABANERO WHITE
HABANERO YELLOW (PI 224448)
HOT LEMON
HUNGARIAN HOT WAX
JALAPENO
JALAPENO PURPLE
MAULES HOT
NUMEX BIG JIM
JALAPENO NUMEX PINATA
PIMENTA D ESPELETTE
PIMENTO DE PADRON
THAI SUN
FARIA (TOBAGO SCOTCH BONNET)
7 POD (7 POT)
SUPER HEAVYWEIGHT
TRINIDAD SCORPION
NAGA MORICH (DORSET NAGA)
BONDA MA JACQUES
BHUT JOLOKIA (BIH JOLOKIA)