DID YOU


KNOW...?


Peppers make excellent CONTAINER plants!

The soil warms faster - giving these tropical heat-loving plants a jump start in the spring.

Bigger plants faster equals more fruits sooner!

As an added bonus, you can also easily bring plants inside at the end of the season.

Peppers all winter? Yes, please!





PEPPER HELP GUIDES

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» Pepper Growing Tips

» Processing Fresh Chile Peppers

» Pepper Growing Tips

» Pepper Varieties & Classifications





Datil Pepper
DATIL
This variety has been grown for about 300 years in St. Augustine Florida. Its name in Spanish means "edible date".

The tapered pods are two inches long measuring 3/4 inch at the shoulders. Fruits mature from green to yellow-orange.

While not actually a habanero, but a close relative in the Capsicum chinense species, it is similar in heat and aroma to the habanero, except that the Datil is more fruity and much sweeter.

Two different stories exist about the arrival of the Datil in St. Augustine. Some say that people brought the pepper from Minorca, a Mediterranean island off the coast of Spain, in the 18th century. Others say a jelly maker from Chile brought it to Florida around 1880. Either way, the Datil is so popular in St. Augustine and its local cuisine, that they hold an annual Datil Pepper Festival each October.

SPECIES: C. chinense
HEAT LEVEL: Extremely hot
FRUIT COLOR: Green > Yellow
ORIGIN: St. Augustine, FL USA
SCOVILLE HU: 100,000 - 300,000








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Chocolate Ghost Pepper
GHOST PEPPER, CHOCOLATE
(Bhut Jolokia Chocolate)
The Chocolate Bhut Jolokia is a natural (color) variant of the Bhut Jolokia and up until 2011 this was the hottest pepper in the world! It became available to the public in 2008 through Frontal Agritech in Assam, India.

It has the same heat level of a Bhut Jolokia (aka Naga Jolokia) but is noticeably sweeter with fruity overtones.

Fruits exhibit a wide range of characteristics in fruit size, color, pod shape, and rough and smooth skin. Plants offered are from the peppers in the photo above. The Bhut Jolokia loves heat and humidity, but with a little extra care and love it will grow well in a cooler climate, especially if grown in a pot.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Light green > Brown
ORIGIN: North eastern India
SSCOVILLE HU: 850,000 - 1,001,300





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Habanero, Carribbean Red
HABANERO, CARIBBEAN RED
Originating from the Yucatan Peninsula in Mexico, this pepper variety can potentially be twice as hot as a standard (orange) Habanero chile.

Typical citrusy-smoky flavor of the habaneros with twice the heat, these fireballs are a perfect addition to a pot of soup or chili, and they make killer hot sauce.

Grows nicely in northern climates, either in summer gardens or in large pots. The chiles mature from green to bright red, and grow to about 1 ½” in length and 1” in width.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Green > Red
ORIGIN: Yucatan, Mexico
SCOVILLE HU: 200,000 - 450,000





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Habenero, orange Pepper
HABANERO, ORANGE
Considered by many to be the "true habanero” as it is the one commonly found in grocery stores and markets. Originating in the Yucatan Peninsula of Mexico, they are now grown in pots and gardens all over the world.

The fruits mature to bright orange and grow to 1 ½“ in length. They are used in many dishes and restaurants across the country, especially for hot sauces and salsas, and on everything from buffalo wings to pizza to spicy cheese and even chocolate. Habaneros are easily preserved, either by drying, freezing, jarring, or by many other methods, for that delicious heat year round.

SPECIES:: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Green > Orange
ORIGIN: Yucatan, Mexico
SCOVILLE HU: 200,000 - 300,000


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Habenero, Peach Pepper
HABANERO, PEACH
These high-producing, compact plants - reaching only 16 - 18 inches tall - are great for growing on the patio and then taking inside to over-winter.

Peppers begin clear light green turning into absolutely beautiful peach-colored pods when mature. They are longer than most Habanero's, extremely ornamental with a nice fruity flavor. They have less heat then their sisters, but are still very hot.

SPECIES:: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR:  Pale Green > Peach
ORIGIN: Caribbean Islands (?)
SCOVILLE HU: 100,000 - 250,000


Choose one PLANT:

Naga Jolokia PC-1 Pepper
NAGA JOLOKIA (PC-1)
This striking and very useful hot chili is from Assam, an area in India close to the famous city of Tezpur. Naga being an area and Jolokia meaning pepper or chili.

Excellent fruity undertones. Great for adding hot flavor to any dish or for drying. Another - less culinary - use would be to use them in a homemade spray as a pest deterrent.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Green > Red
ORIGIN: Assam, India
SCOVILLE HU: 100,000


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Aji Pucuncucho or Aji Pukuncucho
PUCUNUCHO
Hand-collected in Tarapoto, Peru by my friend, Joseph Simcox aka The Botanical Explorer, who often brings me rare varieties of peppers, amongst other species to grow out for him.

Peruvians are accustomed to spicing their meals with various peppers found in markets throughout the country, such as Ají Rococo, Ají Escabeche, Ají Panca, among others. However, in the jungle there are others which are little known to the world - the Aji Pucuncucho is one of them. Extremely rare. There is also a known red fruited variant.

Conical, thin-walled, wrinkly orange 1 1/2- inch fruits with a tell-tale pointed tip - and by tell-tale I mean "This is going to hurt!" Being the wimp that I am, I sent a few mature peppers to a friend who is into the 'fire-eating' thing - after, nearly crying (and a quick trip to the bathroom) he said, "That was hot - maybe hotter than a Trinidad Scorpion."

Proceed with caution!

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Light Green > Orange
ORIGIN: Iquitos, Peru
SCOVILLE HU: (800,000?) Unknown but promised to be FIRE hot.


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