|
|
|
|
|
|
Hungarian Hot Wax Pepper
|
|
|
The classic banana pepper with a medium hot bite. Ripens from yellow to red. Our favourite at Heartseed Farm for making sauces.... try slicing and fermenting them just like sauerkraut for the best hot topping. 25 seeds
-Grown by Twisted Brook
|
|
|
|
|
|
|
|
|
|
Cayenne Pepper
|
|
|
These ones are dangerous! The thin, tapered, slightly crooked red peppers are very hot. They dry easily for cooking. 20 seeds
-Grown by Yonder Hill Farm
|
|
|
|
|
|
|
|
|
|
Ring of Fire Cayenne Pepper
|
|
|
Small,
fiery, 6 inch cayennes with a super kick. Produces abundantly. Makes a powerful
powder for spicing it up. - 30 seeds
-Grown by Twisted Brook
|
|
|
|
|
|
|
|
|
|
Maria Nagy's Transylvanian Pepper
|
|
|
An excellent cayenne-type from Transylvania, well adapted to short seasons. It bears a multitude of fire-y peppers with plenty of flavour and spice, thicker walls than most cayenne. Makes a wonderful sriracha style sauce. - 30 Seeds
-Grown by Twisted Brook
|
|
|
|
|
|
|
|
|
|
Criolla Sella Hot Pepper
|
|
|
(Capsicum baccatum) This superb hot pepper is C. baccatum, as opposed to most other peppers which are C. annuum. Which means for seed saving you don't have to worry about crosses! A bit less spicy than
cayenne with a touch a citrus-like sweetness, tasty fresh and dries very easily. Beautifully golden orange
3 inch long peppers with thin skin. Prolific early producers, Criolla Sella is
native to Bolivia and adapted to cooler temperate climates. Limited supply, 15 seeds
-Grown by Yonder Hill Farm
|
|
|
|
|
|
|
|
|
|
Biquinho Pepper
|
|
|
Meaning “Little Beak” in Portuguese, this is a unique variety from Brazil. Moderately hot, with lots of fruity flavour. The compact plants are great for container growing. Ours only grew about 18” tall, but each produced well over 100 little fruit. Great for drying, and also pickling; which is the traditional way to eat these in Brazil. 20 seeds
-Grown by Annapolis Seeds
|
|
|
|
|
|
|
|
|
|
Aji Crystal Pepper
|
|
|
(Capsicum baccatum) A standout at Yonder Hill Farm. Peppers start light green, with a lime-like flavour to accompany its medium spiciness. Ripens to red. Prolific and early ripening outdoors. (Photo credits: Chris Sanford/Yonder Hill Farm)
-Grown by Yonder Hill Farm
|
|
|
|
|
|
|
|
|
|
Sugar Rush Peach Hot Pepper
|
|
|
New for 2020 - We experimented with a number of new hot peppers this past season. Sugar Rush Peach was definitely the standout! They mature from yellow to a lovely peach-orange. Loads of flavour. They're sweet, fruity and fairly juicy. Also very hot! Medium-high heat levels; not as hot as a cayenne, but not far off. They make a delicious fermented hot sauce, chopped and fermented with salt just like sauerkraut. 25 seeds
-Grown by Annapolis Seeds
|
|
|
|
|
|
|
|
|
|
Fish Pepper
|
|
|
New for 2020 - Unique hot pepper, with variegated leaves and fruit. The immature fruit have vivid stripes, before ripening to red. They're medium hot with a deep rich flavour. An African American heirloom from the Chesapeake Bay region. Often paired with seafood, hence the name. Although I like to also think the fruit resemble shimmering wild fish.
-Grown by Annapolis Seeds
|
|
|
|
