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More Seeds
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
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
A light green, straight and smooth pepper with thick flesh. The medium pungency gives these peppers just the right kick for dipping in chickpea batter and making bhajia (pakoda). Plants are vigorous, producing 7-8 inch long peppers. Plants are early maturing and prolific producers.
We’re not joking when we say these plants produced so many peppers we’ve never seen anything like it. This variety starts producing earlier than all of our other pepper varieties and continues all the way until frost! Peppers are also great for making a quick achaar (indian pickle) or grilling!
Our seeds are originally from the Gujarat region of India.
25 seeds per packet.
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