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More Seeds
We have been yearning to grow this pepper for years and finally we received viable seeds to do so! These seeds are originally from Bangladesh, where these peppers are typically sun dried to preserve their heat and vibrant red skin. Don’t be mistaken by their size, these peppers are extremely spicy. Their small round shape is perfect for throwing into dal, curries or sauces. 1 pepper goes a long way in terms of heat and flavor.
Each plant produces dozens and dozens of peppers. Use some fresh dring the growing season and dry out the rest to use in the colder months. We laid our peppers out on a small cloth in the greenhouse and they dried up rather quickly. But the bag of peppers in our fridge also dried up just the same!
If you are looking for a spicy pepper, like really spicy, then we know you’ll love this one!
Minimum 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 super prolific pepper variety typically used in the powdered form to add color and heat to dishes. The fresh pepper has bright, citrusy notes and medium pungency. We love using the fresh pepper in cooked dishes. It adds the perfect amount of heat without being too overbearing. Just be careful if eating the peppers straight off the plant like we do… Some are much hotter than others!
This pepper variety was the first on our farm to turn red, despite our cooler climate. These plants tend to topple over because of how many peppers it produces at the same time so plan to stake or help support the plant. Can benefit from some shade if temperatures exceed 90 degrees.
Harvest peppers when red, place in oven on the lowest setting until peppers are totaly dry and blend into a powder or chili flake. We also really enjoyed cooking with the green pepper. It’s slight heat was a great addition to stir-frys and sautees!
25 seeds per packet.
Capsicum annuum
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