Hot Pepper Seeds (Capsicum annuum)
Peppers are more likely to mature if started early indoors. They need full sun and a well-drained soil. They are best watered thoroughly but not frequently. If you bring pepper plants indoors over winter and keep them relatively dry, you're likely to be rewarded with massive harvests by early summer. Packets contain 20 or more seeds.
We are currently offering 7 varieties of Hot Pepper Seeds (Capsicum annuum).
Cayenne ($3.50)
Highly pungent hot peppers for Mexican, Latin American and Asian cuisine. High yielding plants produce peppers that ripen from green to red and can grow up to 1 foot, usually averaging around 6-inches. Peppers can be used fresh or more often are used crushed, flaked or powdered. Named after the city of Cayenne in French Guiana.
Maules ($3.50)
Produces heavy yields of 10" long, vivid Red Cayenne type hot peppers. Excellent for making hot sauce or dried to make crushed pepper flakes.
Pulla ($3.50)
This Mexican pepper plant has smooth green foliage with small white flowers and finger shaped fruits growing to 3"long by 3/4" wide. Matures from green to a rich red. Medium hot.
Red Hot Chili Pepper ($3.50)
Prolific yield of small 1 inch red hot chili peppers. Beautiful ornamental bushy plant.
Red Rocket ($3.50)
Produces great yields of 6" long hot Serrano type peppers, turning from a dark green to bright crimson red when mature. Fruits are thin walled and hot. Great for drying on a string.
Poblano/Ancho ($3.50)
Compact bush. Medium bell pepper, dark purplish/green, slender and pointed, ripening to a dark red, almost brown or black. Rich robust flavour for soups, stews, cooked and uncooked sauces. May be pickled or canned. Freezes well. Called Ancho in its dried state in which it lends its distinctive aroma and red-brown colour to chili powder. Called Poblano when green and used in chili rellenos.
Ancho ($3.50)
Ancho means "broad". Fat, heart-shaped 4 by 3 inch relleno chili. 3-foot, bushy plant. Excellent fresh, like bell pepper, but commonly dried when ripe (dark red to almost black) for Mexican cuisine. Called Poblano when used fresh. Mildly hot, distinct flavour.