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 15 or more seeds.
We are currently offering 5 varieties of Hot Pepper Seeds (Capsicum annuum).
Jalapeno ($3.50)
Very hot sausage-shaped fruits. Dark green turning to red. Medium-thick walls. Prolific, continuous production.
Czech Black ($3.50)
2.5-foot bushes. Dark green leaves . 2-inch fruit. Dark green to black colour. Medium hot. Dries well. Very rare
Poblano ($3.50)
Compact bush. Medium bell pepper size but darker green, more slender and pointed. 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.
Sue Senger's Chili » certified organic ($3.50)
Bushy plants, about 2.5 ft tall, produce lots of large, tapered, spicy hot peppers that turn red when fully ripe. The peppers dry and store beautifully with minimal handling. Large peppers that are still green at the end of the season can be picked and placed in paper bags in a warm dry location where they will dry to a beautiful crimson red. (30 seeds per packet)
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.