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More Seeds
Hailing from Karnataka, India these are one of the most popular South Asian chillies out there! Known for its dried wrinkled skin and vibrant red hue, these peppers are usually ground up into a spice and added to various dishes to impart its deep red color. We were a bit suprised by how little heat these fiery red peppers contained. We could eat them straight from the plant and they were oddly almost sweet! It was hard for our brains to comprehend since these peppers look exactly like our Long Indian Chillies, which are much spicier and not enjoyable at all to eat straight from the plant!
Each plant is a prolific producer of these peppers that start off green and slowly turn red throughout the Summer. We could see these peppers being great for a chilli crisp, especially for those that don’t like super spicy food! And of course, these are a great pepper for anyone wanting to make South Asian food.
To make the ground spice, harvest peppers when red and lay out to dry in a warm, sunny area. Alternatively, you can place the fresh peppers on a pan in the oven at the lowest temperature. Make sure not to burn the peppers. Blend up the dried peppers and store in a glass jar.
25 seeds per packet.
Capsicum annuum
An heirloom pepper variety originally from Hubli, India. These peppers are long (5-6”), thick walled and spicy. They’re the classic Indian chillies, an essential for any and all South Asian cooking.
The plant itself is extremely prolific, sending out dozens of chillies that go from green to orange to red, affecting the spice level with it. The is our most favorite pepper variety on the farm. Perfect for those who like to have a few spicy green peppers to munch on with their meals. We have also made a delicious achaar (Indian pickle) using these green peppers and green mango. When the peppers turn red we like to put them in the oven on the lowest heat to quickly dry them down and either blend them into a chilli powder or into chilli flakes. Highly recommend using the chilli flakes for a chilli crisp! They have the perfect heat and smokiness.
These seeds were gifted to us by one of our customers at the Irvington Farmers Market in Fremont. He brought them back from his hometown of Hubli, in the Southern State of Karnataka, India. We have been stewarding this variety for the past four years.
25 seeds per packet.
A funky/wrinkly looking pepper that packs the heat with each bite. Peppers change from light green to bright red over the course of the season. In addition to it’s moderate heat, the flavor has a slight apple tang and sweetness to it. Great for eating fresh or adding to cooked dishes! Red peppers can also be dried and blended into a powder. We think they’d be a great addition to bhel puri to add another dimension of tang and heat!
This variety is commonly grown in the Gujarat region of India and this is where our seeds are originally from.
VERY prolific producer of medium spice level chillies perfect for cooking with! This variety hails from the Guntur District of Andhra Pradesh, India, the largest chilli growing region of South Asia. We loved the versatilitiy of these chillies. Great for cooking with while still green or in a chilli pickle (achaar), and once they turned red we dried them on the lowest setting in the oven and ground them down into a chilli powder!
Each plant produces dozens (seriously, prodably over 100 peppers each) so you’ll have plenty of peppers to cook with!
25 seeds per packet.
Capsicum annuum