KASHMIRI (DEGHI MIRCH)

Species: Annuum Origin: India Heat: Mild

Originally a variety grown in Kashmir India, it is now a generic term for any medium long dried red chile. 'Deghi Mirch' is also a mild flavored red chili powder used extensively in Indian Cusine for its colouring properties.. It is more sweet than hot. 'Guajillo' is an appropriate substitute.

MULATO

Species: Annuum Origin: Mexico Heat: Mild

[moo-LAH-toh].When dry the pepper is very dark brown, almost black, in colour (due to the chlorophyll remaining in the ripe fruit). It is an important chile in Mexican cooking, along with the Ancho and Pasilla chiles. The Mulato is 10-15 cm long and 5-7.5 cm wide. It is the smoky, licorice, aromatic flavour, as well as its chocolate-black colour which gives it its appeal.

NAGA MORICH (DORSET NAGA)

Species: Chinense Origin: Bangladesh Heat: Nuclear

Naga Morich meaning 'snake or serpent Chile’ is an apt name for this ferociously hot variety as eating even the smallest slither of one of these pods is described by some as like drinking cobra venom!!. It is believed to be very closely related to its Indian cousin, the Bhut jolokia (Bih jolokia) and extreme care should be taken when handling these firebombs. THE NAGA MORICH PEPPER IS THE MAIN INGREDIENT IN OUR RANGE OF FEARSOME NAGA SNAKE BITE CHILLI SAUCES and is certainly the hottest variety thechileman has ever come across. In recent tests, one Naga Morich pod registered a mind blowing 1,598,227 SHU, thats 4 times hotter than the previous world record holder - the Red Savina Habanero!!!! The thin walled wrinkled pods have a high degree of variability in shape although they are generally wedge shaped with three locules and average about 2 inches long by 1 inch wide. They ripen from a rich green through to yellow/orange and finally to a rich red approximately 120 days after transplanting. The extremely long, curved and annular constriction of the Calyx at junction with the peduncle is also a notable feature of this variety. Plants are large and bushy, with ours growing almost 3ft tall. Leaves are ovate in shape and pale green in colour. Plants also display multiple pods and flowers per node (often 5-6 pods per node) and corollas possess the characteristic greenish tinge of other varieties in the chinense species. It is used sparingly (and with great care!) in Bengali cookery and is thought to originate from Northern Bangladesh.

PASILLA BAJIO

Species: Annuum Origin: Mexico Heat: Mild

When fresh, this pepper is called 'Chilaca' it is also known as 'Chile Negro' or Mexican Negro. These 8 to 10 inch long cylindrical peppers are thin walled and start off dark green before ripening to dark brown (75-80 days). They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces. Plants are tobacco mosaic virus (TMV) resistant.

PIMENTO DE PADRON

Species: Annuum Origin: Spain Heat: Sweet

Pimientos de Padrón are small green peppers named after a town in Galicia Spain. They are usually fried in salt and served as a tapa. At their best, eating them is rather like playing Russian Roulette; although they are all delicious, about one in five will blow a hole in the top of your skull! Sometimes almost all of them are highly explosive; occasionally, an entire batch is sweet.

PIQUIN

Species: Annuum Origin: Unknown Heat: hot

Description currently unavailable.

PURPLE BEAUTY

Species: Annuum Origin: USA Heat: Sweet

A coloured sweet bell type. Rare 4 lobed variety that matures to a deep dark purple (70-74 days). A compact plant with good fruit set

PURPLE CAYENNE

Species: Annuum Origin: Unknown Heat: Mild

This exceptionally edible ornamental pepper is probably the most beautiful of the many Cayenne varieties. The plants grow 2 to 3 feet tall and are are covered with dozens of delicate white/purple flowers which turn into dark violet coloured thin peppers about 3" long, a bit smaller that a regular cayenne

PURPLE TIGER (TRIFETTI)

Species: Annuum Origin: USA Heat: Medium

An extremely attractive medium/hot ornamental pepper that produces good yields of stumpy 1" long by ½" wide hot purple fruits which mature to red. The foliage is also tri coloured (green, purple and white) and the plant has an open bush habit. Note that the plant size can be restricted by the pot size. An Ideal pot plant for sheltered areas. Very unusual and onewhich will lighten up even the dullest greenhouse. Also called Trifetti and Variegata.

PUSA JWALA (GRIF 15604)

Species: Annuum Origin: India Heat: Hot

A Cayenne type also known as' Finger Hot Indian. These 3ft tall plants are prolific producers of hot, 3-5in long thin wrinkled peppers which ripen from lime green to orange and then to red in about 85 days. An ideal chilli ideal for flavouring Indian curries.

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)