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Location: Newcomerstown, Ohio
Ships to: US,
Item: 113350404613

Restocking Fee:No
Return shipping will be paid by:Buyer
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money Back
Non-Domestic Product:No
Planting Time:Varies
Common Name:Peppers
Custom Bundle:No
Indoor/Outdoor:Indoor & Outdoor
Growth Habit:Varies
Vegetable Type:Peppers
Modified Item:No
Rescue Handmade:Rescue Handmade
Season of Interest:Summer
Type:Vegetable Seeds
Life Cycle:Annual
Watering:Medium
Unit Type:Unit
Genus:Capsicum
Sunlight:Full Sun
Features:Edible,Flowering
Cultivating Difficulty:Easy to Moderate
Country/Region of Manufacture:United States
Unit Quantity:One Packet

Heirloom Pepper Seed AssortmentsYou will receive individually labeled seed packets of 10-12 seeds. These are open pollinated seeds from my personal garden. I grew over 70 varieties this year. What does open pollinated mean? It means that there was no physical barrier preventing cross pollination. These seeds are not guaranteed to be pure. I do some things to try to keep them pure, such as grouping multiple plants of the same variety and being picky about which peppers I save seed from. However, I grow for fun… as reflected in the price of these seeds. If I offer isolated seed in the future, it will be substantially more expensive.Some seeds are intentional crosses or newer strains that may be unstable. That means the peppers grown out from the seed may show phenotypes different from the parent plant.I have to send seeds with tracking to maintain my seller status – all will be shipped in a bubble mailer. Please keep in mind that the hotter the pepper, the slower the seeds are to germinate. Habanadas are also slow. I will be adding assortments, varieties & descriptions on an ongoing basis.I start my peppers in February to get some really huge plants – some of these do need a long growing season. I am in Ohio as a point of reference.7 Pot Pink – (Capsicum chinense) This is a huge pink chile from master grower Matthew Arthur. The peppers can get large enough to fill up the palm of your hand. They have above habanero heat. The taste is fruity citrus. The 7 Pot Pink chile plants can grow over 4 feet tall. 90 – 120 days to maturity from transplant.Aji Jobito – This is the yellow dulce type of Caribbean seasoning peppers. First grown in Venezuela and now found throughout South America and the Caribbean. They have little or no heat and are citrus fruity. They would be classifying as seasoning peppers. Traditionally used in meat marinades, stews, soups, and mild salsas. Especially a fruit-based salsa. The peppers are 1-2 inches in diameter and are thin walled like others in habanero family. The plants grow 3 to 4 feet tall.Aji Lemon Drop/Aji Limo – One of the most flavorful of the Andean peppers, ‘Aji Límo’ (pronounced ah-hee lee-mo) has survived from pre-Columbian times. Its name means “Lima pepper,” in reference to the Peruvian city. Its distinctive citrus flavor and the bright yellow color of the ripe pods immediately bring to mind the crisp aromas of lemons and limes. A strong hint of citron (the less acidic cousin of lemons and limes) counterbalances the intense spiciness for which this pepper is well-known. The heat, fruitiness and floral quality contribute to the complexity of flavors achieved when the pepper is used in salsas. The plants are low bushes, no more than 18 inches tall, and once they begin to produce peppers, their branches tend to droop in an attractive manner. From a landscaping standpoint, this pepper is ideal for borders, can be planted along the tops of retaining walls and will even thrive on balconies and in window boxes. Best of all, it’s a heavy producer. One plant may yield up to 40 pods. Once the pods begin to ripen, they change from light green to a brilliant waxy yellow and they grow to about 3 inches long. 100 days to maturity.Aji Pineapple – Peruvian Aji peppers are well known for their flavor. Most have a delicious fruitiness that leans towards tropical, and the Aji Pineapple is no exception Its flavor is reminiscent of pineapple – fruity and sweet. That, with its very eatable medium heat, makes the Aji Pineapple a great choice for fresh use – from tropical salsas and hot sauces to salads and even sandwiches. 20,000 to 30,000 Scoville Units – Very productive. 100 days to maturity.Aji Omnicolor – This stunning Peruvian Baccatum grows well in a pot and will grow bigger, if you plant it in the ground. It’s one of the most attractive chile varieties, in my opinion. with 2.5″ fruits, that ripen from a cool ivory to purple, finally to red with various shades along the way. The plant is especially beautiful as the fruits ripen in various stages on the plant. Growth habit is more spreading than erect. Omnicolour is excellent for Thai cooking and for drying. These take a long time to start showing colors, so be patient. Heat can vary from mild to over 30,000 scovilles.Aji White Fantasy – These have the same wrinkled, bell-shape as other baccatum-type hot peppers. The small peppers measure up to 5 centimeters long and 4 centimeters wide. Immature pods are a creamy white color and are typically harvested at this stage. If left to mature, the skin will turn a pale-yellow color. The thick-walled peppers offer a crisp texture and a slightly sweet, fruity taste with low heat. Can be used raw or cooked. Use gloves to protect the hands from capsaicin, which is present in the inner ribs and seeds of the pepper. The peppers can be used in salsas and are mild enough for salads. Use them in recipes calling for mild chile peppers such as jalapeno or other mild South American peppers. The small peppers can be sautéed, grilled or baked with oil and served as a side, or roasted and pureed with other peppers for sauces. Aji White Fantasy chile peppers are a baccatum var. pendulum species, which is native to the Andean mountain region of South America. This species of peppers has a distinctive capsaicin capsaicinoid content, giving them a unique flavor profile. Peppers from this area are recognized by their unique shape, likened to a bishop’s hat or tulip, and are able to withstand a wide range of temperature variations. 100 days to maturity.Anaheim – Defined by their elongated curved lime green pod and their mild, sweet flavor. The chile’s skin is waxy, glossy and semi thick. Inside the pod is a thin white seeded membrane. Raw Anaheim chiles are bright, succulent and slightly peppery in flavor. Cooked Anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, Anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size. Anaheim chiles are commonly used to make chiles rellenos. However, they can be included in a number of dishes that call for a mild, sweet chile. To get the most flavor out of the pepper, fire roast it until the skin is charred and then peel off the skin. Anaheim chiles can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. Anaheim chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and coriander. 60-75 days to maturity from transplant. Space 18-24″Apocalypse Chocolate – (Capsicum chinense)-This is the brown variant of the Apocalypse Red or Apocalypse Scorpion. Created by Italian growers this is one of the better new superhots on the market. The Apocalypse Chocolate Pepper is more rare and some say burns far more than it’s red relative. I usually find that chocolate variants are hotter. Phenotype may not be consistent, but mine were quite large and very productive. The Apocalypse Chocolate chile plants grow 4 to 5 feet tall.Bahamian Goat – A wonderful pepper. Peach/light orange in color, these are as hot as a Habanero with great flavor, bonnet shaped and some grow stingers. These grow about four feet tall and nearly as wide if given enough time. Great for sauces and powders. Bangalore Whippet’s Tail – A long and beautiful red chili, the pods can get up to 30 cm in length. this is a very decorative plant and a very heavy producer. The fruits are mostly used dried. This chilli originates from India. Pods are medium hot. This is a cross of a Bangalore Torpedo and a Whippet’s Tail, Capsicum Frutescens X Capsicum Annuum. This is a large plant, similar in size and shape to a Poblano. Impressive producer. These are quite hot. Easy to grow.Biquinho – Pronounced bee-KEE-nyo, the name of this landrace from Brazil means “little beak,” and it will add a kiss of flavor to any dish you cook with it. The bright red 1 inch pods taper to a point like an inverted teardrop. The pepper has the distinctive flavor like other members of this species, but also a rich fruitiness that is enhanced by sugar or sweet-and-sour marinades. It also makes the perfect garnish for barbecues and pickles. The 2 1/2 foot bushes should be spaced 18 inches apart. Also locally known as “chupetinho.” I was really impressed with the productivity and beauty of these plants. 75 days to maturity. Space 18-24″Bird’s Eye – Very productive and resilient plants produce masses of hot, thin skinned, tapering chilies. Blue Christmas – So named because it looks a bit like a miniature Christmas tree when at it’s peak. I grew it in pots and it was 1 1/2 to 2 feet tall. The stems and leaves are dark purple, and the colour change in the pods are spectacular. When the pods ripen the colours go from pink, purple, orange and red. Some have black dots and some have stripes. Can be used in salsa or pickled… it is quite spicy – up to 30,000 scovilles. Buena Mulata – A very rare, extremely productive, and stunning hot pepper. William Woys Weaver introduced us to this pepper from his grandfather’s collection. His grandfather received the pepper from African-American folk artist Horace Pippin in 1944. A chameleon- like pepper that undergoes color changes during ripening; violet to pinkish-flesh color, then orange changing to brown, and eventually to a deep red. The long, round pods reach 6 to 7 inches in length and undergo a unique flavor change as they ripen as well–with the reds being more sweet and meatier than the violet. The stunning plants also make wonderful potted specimens.CAP 455 – Baccatum with very low heat and great flavor. Large pods that ripen to red and great flavor. One of my favorites this year! Carolina Reaper – Believed to be the hottest pepper in the world, the Carolina Reaper is a serious scorcher! For those extreme pepper eaters, Carolina Reaper is a must. For those less adventurous, they make a great conversation piece in the garden. These little peppers are fiery red with a little scythe shaped tail at the base of many fruit, hence the name reaper. The heat rating on these monsters can be over 1,500,000 Scovilles – in comparison the spicy habanero is a mere 100,000 Scovilles! 120 days from transplant.Chinese 5 Color – Screaming-hot little peppers turn a rainbow of vibrant colors, from purple, cream, yellow, orange to red as they ripen. These are a small but heavy producing ornamental pepper. The plants are great for containers inside. Just pick a few any time to liven up your salsa. Also great for edible landscaping projects. 30,000 – 50,000 Scovilles. 85 days to maturity from transplant.Chocolate Habanero – Beautiful fruits pack 300,000 Scovilles. Prolific and gorgeous. 80-100 days to maturity from time of transplant.Corbaci – Also known as Sari Tatli Sivri, these are a unique and wonderful sweet pepper. Very long 10-inch fruit is curved and twisted, very slender, like a Turkish sabre. Some stay straight and some twist/spiral. This rare heirloom from Turkey has a very rich flavor, and can be eaten at any stage. They start out yellow-green, maturing into red, with a fruity, sweet flavor. They can be eaten fresh, pickled, fried or dried. You can even make paprika with them. One of the most productive of all peppers, out-yielding all others in tests by the University of CA. 75-80 Days.Cubanelle – Aka “Cuban pepper” and “Italian frying pepper”, is a variety of sweet pepper of the species Capsicum Annum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Comparable to bell peppers, it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in the cuisine of Cuba, the Dominican Republic, Haiti, Puerto Rico and Italy.Czech Black – Maturing from glossy black to a glowing garnet red color and perfect for fresh use in place of the slightly spicier Jalapenos. This is an early producer. Juicy, med-thick walled, and perfect for pickling. Great eating quality in both color stages. 2,000 – 5,000 scovilles. Plants are 2 1/2 – 3 feet tall. 65 days to green, 80 days to dark red.Fatalii Jigsaw – Also known as Fatalii Gormet Jigsaw, a fiery C. Chinese variety. These were developed and bred from the Moruga Scorpion by Jukka Kilpinen a Finnish chilli grower. Some people say it actually turns your tongue completely numb after eating… and some find it hotter than a Reaper. Makes an amazing powder. Filius Blue – An heirloom chile originating from Mexico. It’s a compact plant, growing no more than 2 feet tall with blue-tinged foliage and delicate white flowers that it makes a beautiful container plant. Hot when young, they ripen to red and become more mild. Capsicum annuum – 80 daysFresno – This mildly hot (5,000 to 10,000 Scovilles) pepper is a very heavy producer, with consistently glossy, high-quality fruit. It needs little water during the growth season compared with many others, and you can tailor its heat level by picking it green for mildest flavor, deep red for hottest, and orange for a happy medium! Fresno was introduced in 1952 by Clarence Brown, and was immediately recognized as a heavy producer of top-quality fruit. It is not suitable for drying into spice, but is ideal for eating fresh, stuffing, canning, pickling, frying, sauteing, and more. And it looks as good as it tastes, measuring just 2 inches long and about an inch in diameter across the shoulders, with a high gloss and smooth tapered shape. Also known as Chile Caribe or Chile Cera, Fresno peppers are frequently mistaken for jalapenos, but have a more complex flavor. Cooking brings out a smokiness in the flesh that is very tasty. And chances are you’ll have plenty of peppers to experiment with, because these 24- to 30-inch plants are well-branched and packed with fruit! 75 days to maturity from time of transplant . Space 18-24″Golden Greek Pepperoncini – Most popular pickled. Abundant yields of thin, yellowish-green fruits, 2 to 4″ long, are mildly hot with excellent flavor. Harvest when fruits are at the green stage – they do ripen to red. Vigorous plants grow to 30″ tall. Scoville Rating: 100 to 500 75 days to maturity from time of transplant . Golden Treasure – This sweet Italian variety has medium thick flesh and thin skin. The long, two lobed fruits mature to a lovely yellow color. Full of flavor! 80 days to maturity from time of transplant.Habanada – The world’s first truly heatless habanero! Bred by well known organic plant breeder Michael Mazourek. Habanada is the product of natural breeding techniques. This exceptional snacking pepper has all of the fruity and floral notes of the habanero without any spice (even the seeds are sweet and add to the flavor). This 2-3 inch tangerine fruit stole the show at the 2014 Culinary Breeding Network Variety Showcase, where the fruit was made into a stunning sherbert. This exotic new pepper is sure to be the darling of the culinary scene, making it an excellent choice for market farmers, chefs and foodies. These are slow germinating and have a long growing season like a Habanero.Habanero – Habanero means ‘from Havana’. Habanero and its kin long ago migrated from the Caribbean Islands to Central America where they remain extremely popular today. A close relative of the Jamaican Scotch Bonnet. To complement its searing heat, Habanero has a delicious, pungent, smoky quality unlike any other pepper; many people find its flavor and aroma irresistible in sauces and salsas. 80-100 days to maturity from time of transplant. Space 18-24″Hinkelhatz – Short (two feet or less) bush plants are prolific producers of 1” red hot peppers shaped like the heart of a chicken, which is where its name comes from. These peppers are very hot with an instant kick of strong pepper flavor that goes straight to the head. Grown by Pennsylvania Mennonites for over 150 years, this variety has boarded Slow Food USA’s Ark of Taste. The peppers are traditionally used to make spicy vinegar and tasty pickles. A favorite recipe for them is packing deseeded peppers tightly in a jar and covering them with white vinegar, mellowing out the heat for a good snacking pepper. They also work great as a general purpose hot pepper in any dish needing a kick. 88 days days to maturity from time of transplant.Hungarian Black – Black Hungarian peppers have a unique dark color and are in the shape of a Jalapeno. They are mildly hot and have a delicious smoky flavor. These peppers are good for salads or salsa, when some color is desired but not too much heat. The tall plants have beautiful purple flowers that make this variety very ornamental.Hungarian Hot Wax – This medium hot pepper has a waxy appearance and was developed in Hungary. The pods turn from a yellow (unripe) to an orange-red or red color. The heat levels increase as the pods mature. Usually they are picked when they are yellow. The skin is thin and they are very nice in salads. It is a popular garden pepper and ideal for cooler climates. 65-70 days from time of transplant.Large Red Rocoto – Big vigorous plants with lovely flowers. The peppers are like elongated apples and there are a lot of them. Thick walled with a nice heat level. Mad Hatter – HUGE plants! These will need support… they are loaded. These take forever to ripen… well worth it, but maddening. They will need to be started early with your superhots. These are an attractive bishop’s hat shape and ripen to a glossy red.Mini Chocolate Bells – These pods are very tasty and sweet and the actual plant is quite compact and bears a lot of fruit every time. Thick walled fruits are great for stuffing as well as with salads or eaten raw as a tasty snacks. Plus they’re adorable! 69-80 days from time of transplant.Pasilla Bajo – Pasilla peppers have a bit of heat, though they are not overly hot. The peppers range from 250 to 3,999 Scoville Units. These are very popular in Mexican cuisine and cooking, particularly for making sauces like moles, table sauces and salsas. The peppers are also ground into a powder for similar uses or for use as seasonings. Many peppers in Mexico are dried for culinary purposes, earning an entirely new name because the flavors, characteristics and uses change completely. The mild-sweet-hot, fruit is dark green, turning brown as it ripens. 80 days from time of transplant.Pepperone Tondo Calabrese – These are a small, top shaped Italian cherry pepper with mild heat. The plants are heavy producers. Peter Pepper – Pods are 4 to 6 inches long, blunt-ended, and mature to a deep red – excellent for chili powder. Dense plants grow 20 to 30 inches tall.Pumpkin Spice Jalapeno – (Numex) A sweet/hot jalapeño with a stunning bright pumpkin-orange colored fruit. Developed by New Mexico State University. Two foot plants are very productive and best flavor is when fully ripened to very light Orange. Red Ghost – Legendary variety, one of the world’s hottest peppers, with readings in excess of 1,000,000 Scoville units! Bhut Jolokia starts out slow but eventually makes tall plants, exceeding 4 ft in favored locations. The thin-walled, wrinkled, pointed fruits reach 2-3″ in length, ripening to an orange red. 100-120 days from transplant.Santaka Hot Asian – Popular in Japan for their hot and spicy flavor, ‘Santaka’ peppers are only 2″ long, but pack a punch. Use fresh peppers in a variety of Asian dishes, such as stir-fries and soups. Peppers can also be dried. 40,000-50,000 Scoville heat units (hot). 70-80 days from time of transplant. Space 18-24″Sarit Gat – A bright yellow pepper from Kosovo. Long and slender pods can grow up to 6-7 inches long. Crunchy and fruity. A medium hot that makes perfect powdered pepper or cut up to make peppers in oil. Very productive. Scotch Bonnet Orange – This variety doesn’t have the stereotypical “Bonnet” shape… this is typical of African & Caribbean strains. Instead, they have large, well defined folds. These are extremely productive and continued producing right up to frost. It was the largest pepper I grew in a pot last year. The peppers go from green to yellow and finally, a shade of orange similar to a Habanero. These are a superhot and will need an extended growing season. Spanish Mammoth – Also known as Doux D’Espagne. This variety was introduced before 1860. In the 1880s, this pepper was shipped to the large markets in Paris from warmer areas like Algeria and Valencia. In the 19th century the 6-7-inch long fruit was among the largest offered, and popular with cooks. It produces long, cone-shaped peppers that are perfect for frying and salads. They are sweet and flavorful, but hardly ever offered in America. A good-producing pepper that is reported to be disease resistant. Green the fruit are delicious and sweet, once matured to red they are sweet and packed with flavor. The flesh is thick and crispy. Great for just about any application in the kitchen. Roasting, frying, salads or raw. 85-90 days to maturity after transplant. Sugar Rush Cream – These peppers are small, and have a short, blocky shape measuring around 5 centimeters long. The pepper pods can have a wide range of shapes from round to pear or even bell-shaped. The white to cream-colored pods have firm, medium-thick walls that are juicy and have a crisp texture. Sugar Rush Cream chile peppers are fruity and sweet with a mild to medium heat and notes of citrus. 60-75 days to maturity from transplant. Space 18-24″Sweet Banana – One of the most popular non-bell sweet peppers, excellent both fresh and cooked! Thick-walled fruits with sweet, mild, waxy flesh are prolifically produced on 16 to 24″ plants with pendant fruits. Fruits start out a pale green, ripening to yellow, then red. 60-75 days to maturity from transplant. Space 18-24″Sweet Chocolate – A rich, chocolate-brown pepper. The flesh is cola-red color, extremely sweet and delicious. The medium-sized semi-bell-shaped fruit ripens very early, making this variety perfect for the North (or anyone who loves early peppers). Great in salads.Sweet Lemon Dream – These bright yellow peppers shine in the garden! Fruits are snack-sized and loaded with sweet flavor – great for fresh munching, though they also work beautifully for salads, grilling, stir-frying, and stuffing. Lemon Dream grows extremely well in containers and is so pretty that you’ll want to include this variety in your landscaping plan. Plus, plants continue producing long after other peppers so you can harvest all summer long and into the fall. Plants may need staking as fruit matures. 70 days to maturity from transplant. Space 18″.TAM Jalapeno – TAM Jalapeño peppers are a mild pepper, engineered by Texas A&M to have fantastic jalapeño flavor without the heat. The plants grow to a mature height of roughly 24 to 30 inches high. The leaves are glossy and rich green, and the flowers are small and white with 5 petals. The pepper fruit is about 3″ long, and is oblong, medium green, smooth, and shiny. It is green when ripe, but if you leave it on the plant, with develop further into a red color. These are productive plants. TAM Jalapeño peppers are resistant to disease and hardy; they have been bred to be less vulnerable to root blight and fungus. Pick peppers throughout the growing season by cutting stem 1″ away from the pepper; pick when peppers are firm and bright green. Pick when they are ripe, and more peppers will grow. Keep picked for continuous harvests throughout the growing season.Thai Dragon – Thai Dragon peppers grow to 3 to 4 inches long and start out green and mature to a bright red. They grow on a short, bushy plant, giving rise to clusters of upright peppers. They are often used indoors or along garden borders outdoors because of their decorative appeal. The plants are incredibly prolific and have a strong, well-branched habit to support the heavy fruit set. Each plant can produce up to 200 chiles. 85 days to maturity from transplant.Trinidad Perfume – Perfumed like a typical habanero, but carries little to no heat. The peppers are incredibly flavourful and aromatic. They are fruity and sweet with a strong citrus flavor. Be aware that some plants can revert and produce hot fruit. 100 days to maturity from transplant.Variegated Fish – An heirloom considered by many to be the best variety to use when cooking fish and shellfish. Plants, 18 to 24″, feature decorative green and purple foliage splashed with white. High yields of very hot, pointed fruits, about 1-1/2″ long, range from white with green stripes, to orange with brown stripes, to a brilliant red – some deep purple, too. Scoville Rating: 5,000 to 10,000 – 90 days to maturity from transplant.Yellow Goronong – Malaysian Goronong (Capsicum chinense) is a rare habanero type from Malaysia. It is also called the Coronong or Caronong chile. Pods are elongated and come in a variety of twisted and contorted shapes. They mature from light green to bright yellow and if left on the plant too long become an orange yellow color. The Goronong has a delicious fruity flavor and has the heat level of a orange or red habanero.Get it delivered to your door fast – save time, gas & moneyPayment Terms To get the combined shipping discount, please use the cart and pay together. If it doesn’t show the discount just wait for me to send you an invoice. If you want to wait a day or two to pay, please send me a message so I know not to cancel your purchase. If you see multiple items with free shipping that you would like to purchase – let me know and I’ll put together a discounted bundle just for you. The more you buy, the more money I can save you. Shipping I ship to any country with delivery confirmation and usually within 24 hours of payment. I love to offer free shipping but I sell a lot of items for $10 or less and it just isn’t always feasible, especially since Ebay & Paypal each take a percentage of the total, including shipping charges. Plus, the percentage is much higher on less expensive items as they have a minimum charge. With the recent increases in postage my listings for makeup and other smaller/less expensive items are geared hoping you will buy more than one item. I do offer free shipping on additional items – you simply pay the highest shipping charge. All additional items ship free. To get the discount use the cart and pay together. If it doesn’t show the discount just wait for me to send you an invoice. For international buyers – ask about flat rate boxes & envelopes. I can ship whatever I can fit into it for a set price. 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