7 POD (7 POT)

Species: Chinense Origin: Trinidad Heat: Outrageously Hot

This variety is from the Chaguanas area of Trinidad and is extremely rare. It has built up an almost myth like quality (although they do exist!) 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? 'Genuine' pods (and therefore seeds) are almost impossible to find as there are no commercial suppliers to our knowledge.

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.

AJI LEMON DROP (PI 315024)

Species: Baccatum Origin: Peru Heat: Hot

This terrifically hot, citrus-flavored pepper is a popular seasoning pepper in Peru where it is known as 'Kellu Uchu'. It is also known in the western world as 'Hot lemon' or 'Lemon Drop'. The bright yellow, crinkled, cone-shaped fruits are about 2-1/2" long and 1/2" wide and mature from green to yellow approximately 100 days after transplanting (Long season) have less seeds than the average pepper, containing than 15 seeds on average. They plant is vine like typically reaching a height of about 3 ft. Like other baccatum species this pepper was practically unknown in the West until the early 1990s, but are now gaining wide scale popularity.

AJI PANCA

Species: Baccatum Origin: Peru Heat: Mild

The Aji Panca Chile is the second most common Aji variety in Peru and is grown mainly near the coast. It is also known as AJi Brown. The plant is white flowering and can grow up to 3ft in a single season. The pods are large measuring 4 to 6 inches long and 1 to 1 1/2 inches across, have medium thick flesh with a berry flavour and smokey overtones. They mature from green to a deep rich brown in approximately 85 days.. Its aromatic taste makes it superb raw in salsas or salads. 1,000-1,500 Scoville units

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.

BLACK HUNGARIAN

Species: Annuum Origin: Hungary Heat: Medium

A rare & colourful hungarian heirloom. These tall sturdy plants (30in) have green foliage with purple veins and produce beautiful purple flowers. The pods are about the same size as a Jalapeno and ripen from black to red in approximately 70-70 days. The pods are mildly hot and have a delicious flavour.

BLACK PEARL

Species: Annuum Origin: USA Heat: Hot

This is a very nice compact, bushy ornamental variety developed by arboretum Floral and Nursery Plants Research Unit scientists Rob Griesbach and John Stommel of the Agricultural Research Service’s Vegetable Laboratory. The plant grows about 14 to 18 inches tall and 12 to 16 inches wide and sets masses of 3/4-inch small rond 'pearl shaped' pods which ripens from black to a rich, deep red. An All-America Selections® (AAS) Flower Award winner for 2006.

BONDA MA JACQUES

Species: Chinense Origin: Caribbean Heat: Hot

Description currently unavailable.

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.

CHERVENA CHUJSKA

Species: Annuum Origin: Bulgaria Heat: sweet

This sweet and crunchy Bulgarian heirloom is a fantastic pepper for roasting, but can also be eaten fresh. The tapered fruits measure 2" at the shoulder by 6" long and ripen from green to brown and then to mahogany then red approximately 85 days after transplanting

AJI COLORADO
AJI LEMON DROP (PI 315024)
AJI PANCA
BLACK HUNGARIAN
HABANERO CARIBBEAN RED
CAYENNE GOLDEN
CHERVENA CHUJSKA
DE ARBOL (TREE CHILE)
EXPLOSIVE EMBER
GUAJILLO
GUNTUR SANNAM S4
CHOCOLATE HABANERO
HABANERO ORANGE
JALAPENO
JIMMY NARDELLO
KASHMIRI (DEGHI MIRCH)
PASILLA BAJIO
PIMENTO DE PADRON
PIQUIN
PURPLE BEAUTY
PURPLE TIGER (TRIFETTI)
PUSA JWALA (GRIF 15604)
SWEET CHOCOLATE
7 POD (7 POT)
NAGA MORICH (DORSET NAGA)
BLACK PEARL
PURPLE CAYENNE
BONDA MA JACQUES
CHILTEPIN
MULATO
BHUT JOLOKIA (BIH JOLOKIA)