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Seeds of Chilis / Hot Peppers
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"Habanero Orange"
Very aromatic, flavorful variety. The fruits turn from green to orange when mature. This variety grows into vigorous 1meter large-leaved plants and is specifically recommended for areas with long hot summers. It is eaten mainly raw because it loses subtlety, but not heat, when cooked. The Scoville rating is in the 100,000 to 300,000 range and the heat level is around 10. From transplant: 75 days to green and 100 days to orange ripe. Capsicum chinense.
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"Tabasco Yellow Orange"
The 2,5 cm long fruits turn from yellowish green to yellow-orange when mature. The plant is 1 meter high. The Scoville rating is in the 30,000 to 50,000 range. From transplant: 75 days. Capsicum frutescens.
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"Jalapeno"
The conical-shaped fruits are thick-walled and juicy and measure 5-7,5 cm long. They are red when fully mature. It is the perfect variety for stuffing. The smoked chipotle peppers are made from this favorite. This variety is totally adapted to cool climates. The plant may grow to one meter. The Scoville rating is in the 2,500 to 8,000 range and the heat level is around 6. From transplant: 70-75 days. Capsicum annuum.
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"Cayenne"
The 10-15 cm long, slim, tapering fruits turn red when ripe. The plant may reach 1 meter. This variety is used to make crushed red pepper flakes and ground pepper. The Scoville rating is in the 30,000 to 125,000 range and the heat level is around 10. From transplant: 70-75 days. Capsicum annuum.
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"Santo Domingo Pueblo"
The 8 cm long peppers turn from green to bright red when fully ripe. The plants are one meter tall. The Scoville rating is in the 1,500 to 2,500 range and the heat level is around 4. Capsicum annuum.
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