CHILTEPIN

Species: Annuum Origin: Unknown Heat: Very Hot

A wild variety of piquins also called bird peppers, wild bird peppers and birdseye peppers, usually round in shape. There are many local variants of this pepper.

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..

DE ARBOL (TREE CHILE)

Species: Annuum Origin: Mexico Heat: Medium

Chile de arbol is a mild to quite hot pepper popular in western Mexico, where they are sometimes called pico de pajaro (bird beak) or cola de rata (rat tail). Plants are extremely vigorous, growing upto 120cm is a single season hence the translation of 'De Arbol' which means 'small tree' or 'Tree like'. They should be planted at least three feet apart. The slender pendant shaped fruits grow to around 10cm in length and mature from light green to dark red. Often dried and used by the Mexicans to make decorative wreaths or 'Ristras'. Red, slender pepper, up to 3" long. Originally from the Oaxaco and Jalisco states in Mexico.

EXPLOSIVE EMBER

Species: Annuum Origin: Unknown Heat: Hot

Probably one of the most stunning edible ornamental pepper in the world, this compact plant (10-14 inches) has brilliant purple foliage and purple upright growing 1in conical shaped fruit which mature from dark glossy purple to red. As an added bonus, before fruiting the plant displays a stunning show of deep purple flowers with jet centres. On of thechileman's favourites. ## VERY HIGHLY RECOMMENED ##

GUAJILLO

Species: Annuum Origin: Mexico Heat: Medium

Meaning 'little gourd' Guajillo is one of the hotter, large podded chile's and is extremely common in northern and central Mexico. The thin walled translucent pods are approximately 4in long by 1in wide and are a beautiful russet red in colour. They have an erect habit and are used primarily in salsas and sauces. Medium sized chile to 4-7". Turns black when dried. Has a mild flavor along the lines of the Jalapeno. Seeds detatch from the placenta and rattle around inside the chile when dried. As such, it is occasionally used as a rattle These long peppers measure about 6" by 1 1/2" and have a sweet, medium-hot flavor. The guajillo is frequently used in Mexican cooking. Scoville units: 3,000.

GUNTUR SANNAM S4

Species: Annuum Origin: India Heat: Hot

Guntur Sannam S4 Grown in Guntur,Warangal and Khammam districts of Andhra Pradesh, India. Skin is thick. Pods mature to red and are hot.

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.

JALAPENO

Species: Annuum Origin: Mexico Heat: Medium

The Jalapeño is one of the best known peppers and is widely used in the catering industry given its excellent flavour. It is named after the city of Xalapa in Mexico, interestingly where they are no longer grown although they are still extensively grown throughout other regions in Mexico. In Mexico, Jalapenos are called Cuaresmenos. The standard Jalapeno produces 3" thick walled fruits which ripen from green to red. They are usually eaten in the green stage, fresh or pickled, but when allowed to ripen, jalapeños are amazingly sweet. Used extensively in Mexico on nachos, the rest of the world on Pizza's and the US in pepper eating contests! 2500-10000 Scoville units.

JIMMY NARDELLO

Species: Annuum Origin: Italy Heat: Very Sweet

This legendary Italian heirloom was introduced to the U.S. by Guiseppe Nardello in 1887. A favorite from the southern part of Italy, these productive 2ft plants can yield upto a dozen peppers. Although technically a frying pepper, this is one of the sweetest non-bell peppers you'll ever taste. Bright red, 6 to 7 inch long peppers are only about 1 in. wide, and taper from the shoulder to tip, with a curving, somewhat wrinkled appearance. They are great for adding to salads or cooking into stir-fries. No matter if you use it fresh or cooked, its flavour remains very sweet. Expect large yields. 80 days.

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)