Pepper Seeds - Hot Pepper

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Habanero C. chinense. Habanero pepper seeds are central to the cuisine of Yucatan, Mexico. The little lime-green peppers ripen first to sunset golden, and then to "You've been warned" red. Start indoors in March. The seed is slower to germinate (up to 3 weeks) and should be kept at 21-24°C (70-75°F). Use bottom heat of a Seedling Warmer heat mat to accelerate germination. Big plants need fertile soil and lots of heat to mature, but are well worth the time - and the tears. At 100,000 - 350,000 SHU's, these powerful chiles are for spice lovers, and not for the faint of heart. If really good plant health can be maintained, it's possible to keep the plants alive as short lived perennials to produce for at least two seasons. Matures in 90-100 days. (Open-pollinated seeds)

Jalapeno M Pepper Seeds produce pungent, thick-walled and juicy dark green peppers that are 8cm (3") long and about 2cm(1") wide with a blunt end. On the coast, fruits set well on mid-sized plants 60-90cm (24-36") tall. If there are still green peppers on the plant at the end of the season, pull up the whole plant and hang in a dry spot for it to finish ripening to red. Use green peppers for fresh eating, pickling, and sauces, and dry the red ones. 2,000 - 5,000 SHU's. Jalapeno M works well in three to five gallon containers, and is suitable for patio growing. Dried, smoked jalapenos are known as chipotle. Matures in 70 days. (Open-pollinated seeds)

Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Carribean Red Hot at 400,000 SHU.

Anaheim Mildly hot, 15cm (6") long green peppers borne on vigorous, upright, bushy 45-60cm (18-24") tall plants. Anaheim pepper seeds are an heirloom from southern California have been around since at least 1913. The tapered fruits have thick walls that are excellent or roasting or smoking, and will mature to dark red if left on the plant. Much less hot than a Jalapeno at 100-500 SHUs. In a warm climate, the plants will bear continuously over a long period, with good foliage cover to protect the fruits. The fruits are two-celled with an appealing, crisp, crunchy texture. Anaheim makes a good, very mild substitute for Ancho in chile relleno recipes. Matures in 70-90 days. (Open-pollinated seeds)

Spicy Slice F1 Jalapeno Spicy Slice jalapeño peppers result from hybrid plant breeding, and produce numerous uniform, perfect green pods per plant. These will eventually mature to a sweeter red colour, but at the green stage they are pungent and hot — substantially hotter than Jalapeño M, but with the distinct flavour of jalapeño chiles. This product was something of a hit in our field trials, with plants positively laden with peppers. Everyone who tried it agreed on the superior flavour and genuine piquancy that runs throughout the flesh, not just restricted to the pith and seeds. Matures in 65 days. (Hybrid seeds)

How to Grow

160 seed/gram. Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.