10 Varieties of Hot Peppers from Mild to Blistering
with Mixed Flavors and Uses: Bulk Package Deal
I selected these bulk seeds based on loving hot peppers myself. They range from very mild to quite hot. They are also functional too in that they vary in flavor and use. Some are great for grilling, sauces, pickling, salsa and just burning. These are seeds I bulk order.
10 Varieties of Seeds (30+ per pack) for $14.00 (shipping inlcuded)
Ancho/Poblano
Mildly hot stuffing pepper. Heart shaped peppers are 4x3”. They start out green and turn deep red when ripe. 80 days. 76-80 days. The are picked as Ancho but when dried are called Poblano.
Cayenne Long Slim
Habanero Orange
HOT! Late maturing pepper has fruits with thin walls and lantern shape averaging 2” x 1”. Matures to orange color that looks too hot to even touch. 100 days. 150,000+ Scoville Units.
Hungarian Yellow Wax
Hot! Peppers are light yellow to red, medium-thick wall fruit 5 1/2” x 1 1/2” wide. Strong upright plant growth. 65-70 days. A very hot banana pepper.
Jalapeno (Early)
Thick walled, dark-green fruit maturing to red. Averages 3” x 1 1/2” in size. Tapered to a blunt tip. 4,000-5,000 Scovilles. 65 days.
Large Red Cherry
Prolific and very hot. Bears heavy crops of 1” x 1 1/2” medium-green to red nearly round fruit. Pungency rating: 1,000-2,000. 70 days.
Mulato Isleno
A mildly hot poblano type pepper. This heart shaped pepper matures from green to dark chocolate brown. 1,000 on the Scoville scale. Excellent for salsa, roasting and stuffing. 3” wide, 6” long. 80 days.
Pepperoncini (Greek Golden)
Yellowish-green, Greek pepperoncini similar to those found at many salad bars, pizza parlors and sub sandwich restaurants. Just the right amount of heat. Prolific, early season fruits eventually turn red but should be harvested immature. 62 days
Scotch Bonnet orange
Hot! This variety is for serious Chile heads, the heat registers over 100,000 Scoville units. Peppers are green before ripening. They are 2” long by 2” wide. Plants are very productive. Scotch Bonnets are the most popular of the Caribbean peppers. 100 days.
Tabasco
This is the pepper used to make Tabasco sauce. It was introduced to the country in the 1800’s from México and is still going strong. The peppers are 1 1/2-3” long and are held upright on the plants. They ripen from green to yellow to orange to red. 30,000-50,000 Scovilles. 90 days.
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