Biquinho Yellow Pepper Seeds

90 days. Capsicum chinense. Open Pollinated. Biquinho Red Pepper. The plant produces high yields of 1 ¼" long by ¾" wide pendant shaped hot peppers. Peppers are mildly hot, have medium thick flesh, and turn from green to brilliant red when mature. Great for adding a dash of hot spice to your dish. The plant has green stems, green leaves, and white flowers. Excellent fresh use, for pickling, making salsa, hot sauce, and seasoning spice powder. Also known as Chupetinho. A rare variety from Brazil.

75 days. Capsicum annuum. Open Pollinated. Chile de Arbol Pepper. The plant produces good yields of 3" long by ½" wide Cayenne peppers. Peppers are very hot, have thin flesh, and turn from green to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for Mexican cuisine, spicy soups, and for drying and making spice powder. United States Department of Agriculture, PI 438661. A variety from Mexico.

65 days. Capsicum annuum. (F1) Banana Supreme Pepper. This early maturing compact plant produces heavy yields of 8" long by 2" wide sweet banana peppers. Peppers turn from light yellow to bright red when mature. Usually used when light yellow, but can be used at any stage. These high quality peppers are sweet, but there is a possibility that some may pack some heat. It does well in a cooler climate. Excellent for pickling, grilling, frying, roasting, salads, and stir-frying. Cold Tolerant. United States Department of Agriculture, PI 656301. A variety from the USA.

70 days. Capsicum annuum. Open Pollinated. Yellow Monster Pepper. This early-maturing plant produces heavy yields of giant 7" long by 4" wide sweet peppers. It is a popular sweet pepper variety prized for its massive, elongated fruits. They are very sweet, have thick walls, and turn from green to brilliant yellow when mature. Excellent in salads, stir-fries, roasts, or stuffed. Impress your neighbors by growing a colossal Giant Sweet Pepper. Excellent choice for home gardens. A variety from the USA.

85 days. Capsicum baccatum. Open Pollinated. Aji Habanero Pepper. The plant produces high yields of 2 ½" long by ¾" wide hot peppers. Peppers are mildly hot, have medium thin flesh, and turn from green, to yellow, to yellow-orange when mature. The plant has green stems, green leaves, and white flowers. Excellent drying pepper for making hot pepper flakes and seasoning spice powder. A variety from Mexico.

110+ days. Capsicum chinense. Open Pollinated. California Reaper Peach Pepper. The plant produces good yields of 3" long by 3" wide wrinkled Habanero peppers. Peppers are extremely hot and turn from light green to peach when mature. The plant has dark green leaves, green stems, and white flowers. It has a fruity and sweet flavor, but the intense heat level kicks in shortly after eating the pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. Be very, very careful handling this pepper. This pepper was created by crossing a Carolina Reaper and Jay's Peach Ghost Scorpion. The California Reaper is similar to the Carolina Reaper in hotness. Try growing the Carolina Reaper, Bhut Jolokia, Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. A variety was developed by Dr. Steve Bender in California, USA. Scoville Heat Units: 1,569.300.