Native to the Caribbean, this strain of Aji Dulce packed with rich, tropical sweetness heralds from Puerto Rico. Also known as the “sweet habanero,” Aji Dulce offers the rich, complex flavor of a habanero with hardly any of the heat. It ripens from lime green to red and is an essential ingredient for sofrito and many other Caribbean dishes.
This All-American Selections winner is colorful and versatile and easy to grow! Dark midnight leaves, with flashes of bright emerald green are topped by bright purple flowers from midsummer through fall. The clusters of small, round peppers that follow, mature from green to black and ultimately crimson red. Flowers, fruit and foliage are stunning in containers, as a border plant or as a cut flower in mixed bouquets. Fruit is edible and HOT!
Originating in Peru and domesticated in Brazil, this Aji variety boasts unique star-shaped fruit with complex floral and fruity tones, perfectly offset by medium heat. With a weeping habit and a bounty of chilies hanging below arching stems, you will enjoy this edible ornamental from garden to plate or farm to table.
A delicious Italian HEIRLOOM whose name translates to “horn of the bull,” a tribute to the peppers’ full, tapered shape. The 8-inch fruits mature from glossy green to dark red, are crisp with a full-bodied flavor, and pack a sweet and spicy tang. A versatile addition to your harvest, these peppers can be enjoyed raw, fried, stuffed or grilled. Excellent yield.
Better adaption to cool conditions makes this pepper successful as an early-yielding Jalapeño variety. Prolific yields of 3- to 4-inch long blunt fruits with the distinctive Jalapeño flavor. The spicy fruits can be harvested dark green or allowed to ripen to red for maximum heat.
A thick-walled, juicy, succulent bell pepper, infused with zesty and refreshing citrusy undertones. The elongated and blocky, thick-walled fruits are 4 inches long, nearly as wide, and ripen from lime green, to yellow then yellowish orange. Uniform and heavy yielding. If you like Bells, Flavorburst will not disappoint!
Habanada is the heatless habanero with irresistible tropical and floral sweetness. The flavor and sweetness evolves as they ripen from lime green to fluorescent orange. Yields are abundant in average garden soil with minimal fertilization. Habanada is as versatile as it is flavorful. Seared, roasted, braised or raw, it will transform your concept of peppers.
HEIRLOOM immigrant from the Caribbean Islands and a close relative of the Jamaican Scotch Bonnet. To complement its searing heat, Habanero has a delicious, pungent, smoky quality unlike any other pepper. Wrinkled 2-inch by 1 1/4-inch fruits ripen from dark green to salmon orange. If you are after a taste of tropical heat, this pepper’s for you.
If you like citrus and peppery heat, then this HEIRLOOM, hailing from Peru, is one you should get to know. Also known as Aji Limon and Kellu Uchu, these 2-foot plants are covered with thin-walled, conical fruits that reach 2 to 3 inches in length and ripen to golden yellow. They offer a glorious clean, uncomplicated, flavorful bright heat. Although the heat is intense, it does not linger, instead leaving behind a lemony finish.
A staple in specialty markets, where it is considered by many to be the ultimate sweet pepper for gourmet salads, salsa and cooking. These super sweet and attractive, 4-inch long, tapered and blunt-tipped, pimiento type fruits ripen to a thick, red flesh. As reliable as it is pretty, with heavy yields, even where cool summers prevail.
A festive and charming mix of wee little peppers to adorn your garden or patio. While the 15-inch plant is compact, the yields are prolific. Your harvest of sweet, firm, mini Belles will be bountiful. Great fresh in salads and for snacking, yet hold up to stuffing, grilling and cooking.
Sunset-colored fruits start out purple and ripen to yellow, orange, and then red. 12″ tall when grown in pots, 24-30″ tall in the field. Spaced closely together, plants make a colorful hedge. The 3/8″ x 3/4″ fruits of this Piquin-type chile are very hot.
A sweet French HEIRLOOM yielding 3- to 4-inch long, blocky, thin-skinned fruits that ripen to a sunset orange-yellow color. These compact 18- to 24-inch tall plants are an all-summer heavy producer, from mid-season until frost. Great for a mild sauce, roasting, salads, stuffing or pickles galore! Performs well in containers.
Hailing from the foothills of Puebla, Mexico, the Serrano bears abundant candle-flame shaped fruit up to 3 inches long. The flavor is bright and biting, with a delayed fuse. Harvest at any stage, keeping in mind their kick intensifies as they age from green to orange to red.
This prolific producer, popular in Japan, is a favorite among chefs worldwide. The 3 and 1/2 inch, thin-walled, heavily wrinkled fruits are mild when green and become slightly sweet when aged to red. The thin walls blister and char easily when pan-fried, roasted, grilled, and take on a smokey-rich flavor. There is an element of surprise when growing Shishitos — every now again one will have a shot of heat!
Bred by hot pepper prodigy Chris Fowler of Wales, these exquisite sweet-hots are a happy accident courtesy of adventurous pollinators buzzing between various varieties of Aji Peppers. The fruits of this sumptuous snackers are packed with super sweet, tropical flavor, and the seeds bring a smokey, complex heat that in combination, creates an unparalleled flavor experience! Expect super early, high yields of these little beauties.
Compact, 1-foot tall pepper, both edible and ornamental, is laden with festive, upturned 1-inch green fruits that mature to blazing red color with heat, zest and flavor to match! Scoville Rating: 50,000 to 100,000
As flavorful as it is prolific! Disguised in appearance as a habanero, this sweet seasoning pepper with a citrus-like taste and smoky undertones is a perfect low-heat option for tropical salsas and sauces. The 1 and 1/2-inch, lantern-like fruits, ripening from green to golden-orange are very aromatic when cooked and provide the perfect undertone for your island-inspired culinary endeavors.