Species
Showing 31–40 of 226 results
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Rocato
C. chinense
This very rare, very unique chili pepper comes from Boca Manu national park area in Peru, close to Brazil and in the Amazonas.
5,90 €
It is therefore not surprising that it is unlike any other chinense pepper you have grown and tasted!
Rocato tastes, indeed, very different from e.g.Habanero. It has a very thick, juicy flesh which makes it resemble rocoto peppers quite a bit.
Except for the seeds which are tan like C. chinense normally are.
With moderate, very comprehensive heat type and pleasant rocoto-type flavor it is quite usable for many kinds of
dishes -or even for eating fresh.
Smoked Rocato powder is one of it's kind, a precious seasoning with cooking.
A pretty plant, too!
Challenge: 1 (easy to grow)Only few items in stock
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Aji Guaguao
C. frutescens
Very hot, rare type of Capsicum frutescens which originates from Cuba. Great for using dried in spice mills, for sauces or mixed as fresh pods to your cuisines. One plant can bear insane amount of pods. Great looking plant when it's filled with red and green pods.
4,90 €
Challenge: 1 (Easy to grow)Only few items in stock
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Omnicolor
C. baccatum
A permanent favorite amongst chili pepper growers. As the name says, this compact and very well yielding plant produces pods that go through almost every possible color.
4,20 €
They are rather hot. When dried and ground, produce extremely usable flakes or chili powder with unique flavor and tender heat suitable for dishes where you may not need the sharper flavor of “red peppers” or the characteristic “chinense pepper flavor”.
This can add a totally new dimension to your cooking. Also, as baccatum peppers go, Omnicolor needs very little maintenance and does very well indoors too. Highly recommended for both, beginners and long-time chili pepper growers who have missed this great variety so far.
Challenge: 1 (easy)In stock
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Indian Red
C. annuum
This variety is a commonly used in Indian cuisines, known for its intense pungency and sharp flavor, making it an ideal choice for oriental dishes. The plant itself is moderately compact, thriving outdoors even in cooler northern climates. It is also notably quick to mature, making it an excellent option for gardeners looking to add a burst of flavor to their culinary creations.
3,90 €
Challenge: 1 (easy to grow)In stock
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Anaheim
C. annuum
Anaheim peppers, with their mild heat and subtly sweet flavor, are a versatile choice for culinary enthusiasts. Scoring low on the heat index, these chilis are perfect for those who prefer a milder spice. They're excellent when green for cooking or can be left to ripen to a deep red for a sweeter taste. Ideal for stuffing or adding a smoky boost when grilled, these peppers can be easily preserved for year-round use.
3,90 €
Thriving in warm, sunny gardens, Anaheims bring both flavor and color to your dishes, making them a fantastic addition to any meal where you desire a touch of mild heat without overpowering your palate.
Challenge: 1In stock
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Indian Chili Bullet
C. annuumA fascinating cluster chili pepper from India. When the plant is filled with pods, it really does look amazing. The plant is compact and grows very nicely in containers. The pods ripen from dark green to bright red. The taste is just slightly sweet and the heat level is very suitable for indian food. Grows very well outdoors even in colder environments.
Challenge: 1 (easy to grow).3,90 €In stock
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Rocoto, Marlene
C. pubescensOne of the best Rocoto varieties there is. The taste is just plain superb! Very thick, sometimes full flesh inside the pods! Very juicy! For a rocoto, these plants are quite compact. For the best results, outdoor growing is recommended. Extremely prolific too!
If you like rocotos, do not miss this one!
Very limited supply.Challenge: 2 (requires a longer season)5,90 €In stock
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Bhut Jolokia, White
C. chinense
White, or actually pale yellow version of the famous Ghost Pepper.
4,90 €
Heat level is just insane! One of the hottest even from the super hot category!
A lots of great aroma similar to Naga Morich/Ghost Pepper.
One of the most prolific plants I’ve ever seen.
Ideal for extreme cooking. Use as fresh, turn into powder or froze some minced chili to use later.
Very limited supply!
Challenge: 1 (Easy to grow).In stock
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Showing 31–40 of 226 results
