SeedCo Sizzler Hot Pepper Collection
A SeedCo Exclusive.
Receive 1 pack of each of the above with images, scoville chart, history and much more.Includes some of the hottest peppers in the world!
Even the Jolokia WORLD'S HOTTEST! All for only $34.95.
General Pepper Growing Specifications - Plant seeds 1/8 to 1/4” deep. Peppers have a long germination period from 10 to 20 days at a temperature of 72F. Transplant after the first true leaves have opened . Grow at night temp. of 62F and day temp. of 70F. Lightly fertilize after 3 weeks.
Receive 1 pack of each of the above with images, scoville chart, history and much more.Includes some of the hottest peppers in the world!
Even the Jolokia WORLD'S HOTTEST! All for only $34.95.
General Pepper Growing Specifications - Plant seeds 1/8 to 1/4” deep. Peppers have a long germination period from 10 to 20 days at a temperature of 72F. Transplant after the first true leaves have opened . Grow at night temp. of 62F and day temp. of 70F. Lightly fertilize after 3 weeks.
Chipotle– Thick Wall. Medium Hot. 6,000 scoville. Smoked to get spicy taste. 60 days.
Paprika– 1” to 2” fruits turn from cream to red.Eat fresh or dry and grind to make the famous “Paprika”.80 Days.
Numex Chile.—Red. 2 to 3”. 70 days. Mild hot. Great Red Color.
Poblano– Heart shape taper.Medium thick. Green and turn red. 1,500 scoville. 80 days. 4”.
Thai Hot– Slim dark green ripens red. 2 to 3”. Very hot. Hundreds per plant. Upright fruits. 70 days.
Hot Portugal - Fiery Hot! 6” glossy scarlet fruits. 64 days.
Mirasol- Upright clusters. 5” fruits. Fruity flavor. Thin skin. Great on meats or sauce. Medium hot. 77 days.
Pasilla– Mild Hot Giant. 12” fruits. Green to red to mahogany. Great for paste. 78 days.
Pepperoncini- Mild. Classic garnish on sandwiches . Pickling. 3”. Greek. 75 days.
Red Hot Cherry– 1 to 2”. Green to red. Upright fruits. 77 days.
Mulato Isleno– Ancho type. Matures brown. 4”. Medium flesh. 1800 scoville. 80 days.
Anaheim Chili - Dark green to red.7” fruits. For chili, canning or fresh. 3000 scoville units. 75 days.
Cayenne - Slim. Dark green to red. Add zest to dips. Can be pickled. 4000 scoville. 73 days.
Habanero– Super hot! 400,000 scovill. 1” thin wall fruits. 90 days.
Hungarian - AKA Hot Banana. Yellow to red. Hot. 6”. 60 days.
Serrano Chili– Candle shape. Salsa, pickling or fresh. Green to red. This wall. 2”. Med. Hot. 18,000 scoville. 85 days.
Pimento– Mild. Large heart shape. 5”. Thick wall. 75 days.
Jalapeno- Hot. Green to red. Thick walled. 2 to 3”. 65 days. Great pickled.
Sante Fe Gande - Orange to red tapered thick walled fruits. 7000 scoville. Fresh or pickled. 75 days.
Ancho Chili - Mild. 3000 scoville. Tapered to blunt 4” fruits. 77 days.
Scotch Bonnet- Very Very HOT! Off the chart. Orange when ripe.
Bhut Jolokia - World’s Hottest Pepper. Scoville over 1 million. Ripe orange to red. Handle with caution. 90 days.
Tobasco - Very Hot. Light yellow green to red. Tall plant. 80 days. Used to make the famous sauce.
Jamaican Yellow - Mushroom shape. Very hot for pickling or drying. Thin wall. 75 days.
Paprika– 1” to 2” fruits turn from cream to red.Eat fresh or dry and grind to make the famous “Paprika”.80 Days.
Numex Chile.—Red. 2 to 3”. 70 days. Mild hot. Great Red Color.
Poblano– Heart shape taper.Medium thick. Green and turn red. 1,500 scoville. 80 days. 4”.
Thai Hot– Slim dark green ripens red. 2 to 3”. Very hot. Hundreds per plant. Upright fruits. 70 days.
Hot Portugal - Fiery Hot! 6” glossy scarlet fruits. 64 days.
Mirasol- Upright clusters. 5” fruits. Fruity flavor. Thin skin. Great on meats or sauce. Medium hot. 77 days.
Pasilla– Mild Hot Giant. 12” fruits. Green to red to mahogany. Great for paste. 78 days.
Pepperoncini- Mild. Classic garnish on sandwiches . Pickling. 3”. Greek. 75 days.
Red Hot Cherry– 1 to 2”. Green to red. Upright fruits. 77 days.
Mulato Isleno– Ancho type. Matures brown. 4”. Medium flesh. 1800 scoville. 80 days.
Anaheim Chili - Dark green to red.7” fruits. For chili, canning or fresh. 3000 scoville units. 75 days.
Cayenne - Slim. Dark green to red. Add zest to dips. Can be pickled. 4000 scoville. 73 days.
Habanero– Super hot! 400,000 scovill. 1” thin wall fruits. 90 days.
Hungarian - AKA Hot Banana. Yellow to red. Hot. 6”. 60 days.
Serrano Chili– Candle shape. Salsa, pickling or fresh. Green to red. This wall. 2”. Med. Hot. 18,000 scoville. 85 days.
Pimento– Mild. Large heart shape. 5”. Thick wall. 75 days.
Jalapeno- Hot. Green to red. Thick walled. 2 to 3”. 65 days. Great pickled.
Sante Fe Gande - Orange to red tapered thick walled fruits. 7000 scoville. Fresh or pickled. 75 days.
Ancho Chili - Mild. 3000 scoville. Tapered to blunt 4” fruits. 77 days.
Scotch Bonnet- Very Very HOT! Off the chart. Orange when ripe.
Bhut Jolokia - World’s Hottest Pepper. Scoville over 1 million. Ripe orange to red. Handle with caution. 90 days.
Tobasco - Very Hot. Light yellow green to red. Tall plant. 80 days. Used to make the famous sauce.
Jamaican Yellow - Mushroom shape. Very hot for pickling or drying. Thin wall. 75 days.
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