Heirloom Hot Pepper
plants are
$3.00 each, plus shipping. All
plants
are shipped Priority Mail. Plants are well established in 2½"
square
pots that are 3½" deep to provide our customers with larger,
healthier plants. NOTE: Number of days from transplanting
until harvest is only for comparison purposes between varieties. Actual
number of days varies with location and growing conditions.
NOTE:
Pungency in pepper plants can vary enormously based upon growing
conditions. Always wear gloves when harvesting hot peppers!
CUSTOM
GROWING: Don't see that "must have" variety in our regular
offerings? We're happy to do custom sowings of unlisted
varieties, often at no extra charge! But you must order early
enough to
allow the plants to reach shipping size. More
Information
Anaheim $3.00 75-80
days. Delicious mildly hot flavor, excellent for roasting or frying,
good yields of very large, thick-walled chili peppers. The classic
chili for chili
verde dishes, at least in the United States, and our main crop for
green use here at Abundant Acres, where we're a bit picky about our
peppers.
Chilhuacle
Negro $3.00 NEW for
2012 Description
pending...
Czechoslovakian
Black $3.00 Mild,
Jalapeño-shaped fruit that have a fruity,
cinnamon flavor; dark purple, almost black in color. The plants are
very dark green with purple stems, ornamental and productive. Perfect
for gourmet chefs, including the one in your kitchen. This heirloom was
collected from the former Czechoslovakia.
Jalapeño,
Tam $3.00 70
days. A very tasty mild Jalapeño type, with the same
delicious flavor but a lot less heat. Great yields. Use in mild fresh
salsas.
Nepalese Bell $3.00 90-100 days. Unusual-shaped fruits have
three distinct flattened lobes, look more like a pendent flower than a
pepper! 3 to 4 inches
across with thin flesh. Sweet on the outer edges, but mildly hot near
the
seeds. Ripens a cheerful
red-orange. Very tall plants, to 40 inches in our 2008 garden, and one
of the most productive we've seen. From Seed Savers member
Ulrike Paradine of England.
Pasilla Bajio $3.00 76
days. "Pasilla" means "little raisin" in Spanish, referring to the
wrinkly brown appearance of the dried pods. This variety is also known
as "Chilaca" and "Chili Negro" in Mexico. Seven inch long fruits are
quite narrow, reaching about an inch wide toward the center of the
fruit, very narrow at the stem end and gently tapering to a point at
the blossom end. Dark green ripening to brown. Considered mild at 2500
Scoville units; use fresh in salsas, or dried for a complex, smokey
addition to moles or red chilis.
MEDIUM
Ancho San
Luis $3.00 A great
Ancho/Poblano type that matures in
80 days, 5-6"
fruit are of high quality and medium heat. The dark-green fruit turn
deep red when mature. A must for Mexican foods; great fresh or dried.
One of the most popular chilis in Mexico.
Black
Hungarian $3.00 80-90
days. Mildly hot, 2-3"
fruits are purple to black
when ripe. Tall, purple-flowered plants. Ornamental in the
garden.
Numex Big
Jim $3.00 70-80
days. A very large, mild to hot chile pepper growing up to 12 inches
long, this is a good all-around choice for making salsas, sauces, and
chile rellenos. Our 7-9 inch peppers didn't get more than moderately
hot in our 2007 garden. May supplant Anaheim as our favorite for green
chilis.
Santa Fe Grande $3.00 Spicy,
plump 4" peppers are a luminous, waxy pale yellow in
color and quite
warm, resembling overgrown jalapenos. The fruits ripen from green
through yellow to a fiery red-orange and finally to a mellow red,
usually with all colors represented on a single plant. Makes pretty
pickles and salsa. Ornamental plants give heavy
yields over the entire summer, making this variety choice for
home gardens. In our 2006 trials, continued well past the early mild
frosts.
HOT
Cayenne, Golden $3.00 New for
2012 Description pending...
Cayenne, Long
Purple $3.00 (Capsicum
frutescens) Very spicy pods are
a lovely deep purple in color, making them quite unique and
colorful, until finally ripening to red. The tall plants are just
covered with dark fruit; great for
hot sauce, chili, and soup. Nice enough for flower beds.
Cayenne,
Long Thin $3.00 (Capsicum
frutescens) Slender, long peppers turn
bright red and
are very hot.
The 2 foot plants are vigorous and productive. This heirloom has been
popular many years for drying, using as a spice, and also medicinally.
Adds heat to many a Chinese-style dish.
Ethiopian Brown $3.00 New for
2012 Description pending...
VERY HOT
Bhut Jolokia $5.00 (Capsicum
frutescens) Also
known as Naga Jolokia. Recognized as the hottest known pepper, this
variety registers at over a million Scovilles (the scale that measures
the heat contained in chilis), making it four times as hot as the
previous record-holder, the Savina Red Habanero. Originating in the
northeastern region of India, its various local names translate to such
epithets as the
Ghost Pepper, King of Chillis, and even Poison Chilli! The outrageous
fruits reach 2-3 inches in length, and, in our estimation, constitute
more of a novelty than anything else. But, here it is--whether it's
food or merely a curiosity.
Chinese
Five-Color $3.00 Intensely hot
peppers
turn a rainbow of vibrant colors
from purple, cream, yellow, orange to red as they ripen. A beautiful
ornamental. The plants are great for indoor containers. Just pick
a few
anytime to liven up your salsa.
Fish $3.00 Multi-colored
striped fruits include
shades of brown, orange, white, red, and of course green. Was used in
the Baltimore area before 1950. An African-American heirloom used in
the fish and shellfish dishes of the region. Very ornamental white and
green variegated leaves, often quite dramatic.
Habañero
$3.00 (Capsicum
frutescens)80-100
days.Pleated or
wrinkled lantern-shaped fruits starting out green, ripening to a
positively incandescent orange-red. Classic for Caribbean-style cooking
or hot sauce.
Habañero,
Chocolate $3.00 (Capsicum frutescens)
90-110 days. This Jamaican habanero is loaded with heat and smoky
flavor. The
delicious taste is perfect for making sauces. A unique variety for your
garden, having lovely brown lantern-shaped fruits, ripening to red.
Jalapeño,
Craig's Grande $3.00 80 days. Gigantic true jalapeno type
fruit--positively the largest known, up to five inches in length!
Surprisingly, the plants are rather compact, seldom exceeding 30 inches
in height. Fruits are green ripening to red. Makes a spectacular
stuffer!
Jalapeño,
Early $3.00 60-65
days. This very hot pepper does well in cooler growing conditions. They
mature to red but are more often harvested while they are dark-green.
They can be used in many dishes such as burritos, cornbread, dips,
salsas, and tacos. Also good when breaded and fried or when stuffed.
Jalapeño,
Purple $3.00 75-90 days. Very
spicy pods are lovely bright purple in color (ripening to red) making
them quite unique
and colorful. The tall, somewhat columnar plants are just covered with
dark fruit, great
for hot sauce, chili and soup. Nice enough for the flower beds.
Serrano $3.00 73-75
days. Abundant, small fruits ripen from dark, glossy green to orange to
red-orange/deep crimson. Attractive 30” plants with pendent fruit (2” x
½”). Very hot whether green or red; said
to be one of the hottest peppers. This flavorful pepper is ideal for
making pepper sauce, hot chili sauce, salsa, hot pepper vinegar, and
for pickling. Thin-walled fruits dry easily.
Tabasco $3.00 (Capsicum frutescens) 90 days. This
famous heirloom was introduced into Louisiana in 1848 and became the
main ingredient in Tabasco Pepper Sauce. This pepper is very hot and
has a delicious flavor. The magnificent plants grow up to 4’ tall and
are covered
with small, thin peppers. Needs a warm summer or can be grown as a
potted plant. Fruit ripen from green to orange, then red.
Thai
Little Red
Chilli $3.00 (Capsicum
frutescens)
The fiery hot tiny bird pepper from Thailand. Small plants are great in
pots. The fruit is fine for use in many South Asian recipes.
Thai Yellow
Chilli $3.00 (Capsicum
frutescens) Cheery
little yellow peppers, about two inches in length, thin-walled and fine
for drying. A common type in Thailand, where peppers are almost
as much
of an art form as they are in Latin America. Positively guaranteed to
add zip to any dish!