The heat in chillies is caused by a group of chemicals called capcaicinoids. These chemicals are found only in the fruit, and the more concentrated they are, the hotter the chilli is. Their concentration is affected mostly by the choice of variety, though levels are also influenced by growing conditions, sun, soil and age of the fruit.
The degree of heat is expressed in Scoville Heat Units (SHU), named after Wilbur Scoville, an American pharmacologist who devised a taste test for measuring chilli heat in 1912.
The scale starts at zero for sweet peppers, which have no heat, and increases up to the current record holders – varieties of C. chinense from Bangladesh, Northeast India and the Caribbean – which reach heat levels of 1,000,000 SHU or more.
The Pasilla Bajio offers a rich, smoky, mildly hot flavor to many dishes. It is also called 'chilaca' and 'chile negro'. The name, 'Pasilla' means 'little raisin' in Spanish, referring to the dark brown, wrinkled dried pod. It is called 'chilaca' when fresh and adds character to red chile enchilada sauce and salsas. This is also the pepper used for Mexican Mole sauce. Maturity 80 Days.
Southwestern-style traditional Anaheim harvested green for stuffing, grilling, roasting or processing. Peppers average 8” long and have thick, crisp flesh with mild heat and excellent flavor. Very productive strain that quickly changes from green to red. Improved version of New Mexico 6-4 pepper, with thicker, longer fruits that mature earlier. Anaheim • SHU 4,500 • 8” fruits. (Capsicum annuum). Maturity 68 days green/88 days red.
Long, banana-shaped waxy pepper used for frying, stuffing and pickled peppers.Ripens from pale yellow to deep golden orange and finally cherry red, but traditionally harvested light green and used for pickling. May be harvested at any stage but heat intensifies as peppers mature. Very productive even in cool weather. Heat varies among strains; HMOS strain is spicy but not overly hot. Excellent pickler · SHU 10,000 · 1.5-5.5" fruits (Capsicum annuum). Maturity 59 days yellow/84..
Early Jalapeno Hot Pepper - Certified Organic. A medium-hot early Jalapeno which is flavourful when green or red.Upright plants produce high yields of 6 cm long, 2.5 cm wide blunt-nosed peppers. Maturity 65 days green/85 days red.
Typical habanero with bonnet shape and a gorgeous bright orange color. Uniformity and productivity are top notch, producing loads of shiny scorching peppers. Plants are tall, well branched and tolerant of cool conditions, ensuring maturity in cooler climates. A true stand-out and improved variety. Orange Habanero · SHU 210,000 · 1-2" fruits (Capsicum chinense). Maturity 80 days green/100 days orange.
One of the most popular chilis in Mexico! 3- to 6-inch heart-shaped fruits are usually of gentle heat, at around 2000 scovilles. Used green, after roasting and peeling, it is the classic pepper for chili rellenos. Dried, the fruits turn into the ANCHO Chille, a rich dark red-brown and may be ground into an authentic red chili powder. Plants reach 2 feet or so and require a long season. Maturity 68 days green/88 days red.
“And it burns, burns, burns,” just like Johnny Cash said. This is a hot, hot pepper, an improvement over our Red Cayenne, which it replaces. Ring-O-Fire matures earlier and has a glossy sheen with a fire engine red color. Prolific and dependable. Cayenne • SHU 20,000 • 4” fruits. (Capsicum annuum). Maturity 45 days green/60 days red.
Serrano pepper's distinctive flavor makes it the most popular pepper along the Mexican border. It is a favorite for salsas, sauces, stews, and soups. Serranos are definitely hot peppers with a good kick and are not for the faint of palate (but, they are not as hot as Thai, Ghost or Habanero peppers). Small, finger-shaped, hot peppers picked green or red. Use fresh or dry for future use and for your own killer chile powder. Maturity 75 Days. Approx 23,000 Scovill..
Small, mild Japanese pepper for roasting, pan-frying and grilling.
Thin walls blister and char easily when roasted or grilled, taking on rich flavor that is delicious with coarse salt and lemon juice. Pepper lore has it that the occasional fruit will display heat. Typically harvested and used green, but eventually turns orange and red with sweeter flavor. Prolific! Spreading habit. 2-4" mild fruits. Scoville heat units (SHU): 50 – 200. Very mild.
Thai Chile Duo is a combination of two Thai hot pepper varieties. Full Moon,Orange & Red Vesuvious. They are beautiful chiles for authentic Thai cooking. Full Moon ripens bright orange with medium hot-sweet pungency. Red Vesuvious have that nutty, incendiary flavor for the hottest dishes. Maturity 85 Days (approx. 53 seeds/pack)
STARTING SEEDLINGS: In early spring, start indoors about 2 months before night temperatures stay reliably 50-55°F (10- 13°C). So..
One of the hottest chili's on the planet! Wrinkled, lantern-shaped fruits ripen to a searing red-orange. Named as the world’s hottest pepper by the New Mexico Chile Institute, edging out the previous record holder, Bhut Jolokia, although some authorities dispute this. Trinidad Scorpion averaged at 1.2 million Scovilles. Who needs pepper spray? 90 Days. (approx. 10 seeds/pack)