5/ 5

<h2><strong>Chili Tabasco Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>The<span> </span><b>tabasco pepper</b><span> </span>is a<span> </span>variety<span> </span>of<span> </span>chili pepper<span> </span>species<span> </span><i>Capsicum frutescens</i><span> </span>with its origins in<span> </span>Mexico. It is best known through its use in<span> </span>Tabasco sauce, followed by<span> </span><i>peppered vinegar</i>.</p> <p>Like all<span> </span><i>C. frutescens</i><span> </span>cultivars, the tabasco plant has a typical bushy growth, which commercial cultivation makes stronger by trimming the plants. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red. Tabascos rate from 30,000 to 50,000<sup id="cite_ref-1" class="reference"></sup><span> </span>on the<span> </span>Scoville scale<span> </span>of heat levels,<sup id="cite_ref-2" class="reference"></sup><span> </span>and are the only variety of<span> </span>chili pepper<span> </span>whose fruits are "juicy"; i.e., they are not dry on the inside. Tabasco fruits, like all other members of the<span> </span><i>C. frutescens</i><span> </span>species remain upright when mature, rather than hanging down from their stems.</p> <p>A large part of the tabasco pepper stock fell victim to the<span> </span>tobacco mosaic virus<span> </span>in the 1960s; the first resistant variety (<i>Greenleaf tabasco</i>) was not cultivated until around 1970.<sup id="cite_ref-3" class="reference"></sup></p> <h2><span class="mw-headline" id="Naming">Naming</span></h2> <p>The peppers are named after the<span> </span>Mexican state<span> </span>of<span> </span>Tabasco. The initial letter of<span> </span><i>tabasco</i><span> </span>is rendered in lowercase when referring to the botanical variety, but is capitalized when referring to the Mexican state or the brand of hot sauce,<span> </span>Tabasco sauce.</p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Tabasco peppers start out green and as they ripen, turn orange and then red. It takes approximately 80 days after germinating for them to become fully mature. The tabasco plant can grow to 1.5 m (60 in) tall, with a cream or light yellow flower that will develop into upward oriented fruits later in the growing season.<sup id="cite_ref-4" class="reference"></sup><span> </span>As they are native to the Mexican state of Tabasco, seeds require lots of warmth to germinate and grow best when the temperature is between 25–30 °C (77–86 °F). If grown outside of their natural habitat, the peppers are planted 2 to 3 weeks after the last frost when the soil temperatures exceed 10 °C (50 °F) and the weather has settled. Peppers are temperamental when it comes to setting fruit if temperatures are too hot or too cool and even if nighttime temperatures fall below 15 °C (60 °F) it can reduce fruit set. A location that receives plenty of light and heat, with soil that is fertile, lightweight, slightly acidic (pH 5.5–7.0) and well-drained is ideal for growing the plants. Peppers need a steady supply of water for best performance.<sup id="cite_ref-5" class="reference"></sup><span> </span>Growers are careful to make sure that fertilizers and soil are rich in phosphorus, potassium and calcium and reduced in nitrogen as it can deter fruit growth.</p> <p>30,000 - 50,000 Scovilles. </p>

C 44

5/ 5

<div id="idTab1" class="rte"> <h2><strong>Chilli Pepper Seeds PADRON (Medium - The Tapas Pepper)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Enjoy the taste of this Spanish Tapas Pepper picked fresh from your own garden. Chilli Pepper 'Padron' is variable in heat but ideally picked small and green for the lowest levels of heat. As the chillies get larger and mature to red, the heat increases. Chilli Pepper 'Padron' is excellent added to stir fries, stuffed or grilled. Height: 50cm (20”). Spread: 40cm (16”).</p> <h3><strong>How To Sow</strong></h3> <p>Sow Chilli Pepper seeds on the surface of a good, free-draining, damp, seed sowing mix and cover with a fine sprinkling of compost or vermiculite. Place seed trays in a propagator at a temperature of 18-25C (64-77F) until after germination, which takes 7-10 days. Do not exclude light as this helps germination.</p> <p>When seedlings are large enough to handle, transplant into individual 7.5cm (3") pots of compost and grow on in cooler conditions. When plants are well grown and all risk of frost has passed, transplant them into grow bags and containers, or plant them in well prepared beds of fertile, moist, well drained soil. Chili peppers may be grown undercover in a greenhouse or polytunnel, or grown outdoors in a sheltered position in full sun. When growing chilli peppers outdoors, gradually acclimatise them to outdoor conditions over a period of 7 to 10 days prior to transplanting them. Space pepper plants at a distance of 50cm (20") apart.</p> </div>

C 86

5/ 5

<h2><strong>Acı biber tohumları Altın Cayenne</strong></h2> <h2><span style="color:#ff0000;"><strong>10 tohum paketi için fiyat.</strong></span></h2> <p>Orta boy meyveler yaklaşık 12 cm uzunluğunda ve 1.5 cm genişliğinde olur ve olgunlaştıkça rengi yeşilden altın sarısına değişir. Geleneksel Cayenne biberine benzer olsa da, bazı farklılıklar vardır. Geleneksel acı biber meyveleri buruşuk ve ince iken, altın acı biber daha büyüktür ve pürüzsüz bir cilde sahiptir. 15 ila 20 cm uzunluğunda olgun, uzun meyveler 30.000 ila 50.000 SHU'dur, özellikle rengi altın rengine çevirmiştir.</p> <p>Altın Cayenne çok verimli, güçlü ve sağlam bir bitkidir. Bitki 45 ila 60 cm büyüklüğüne kadar büyür ve sarımsı, kremsi çiçeklere sahiptir. Meyveler 85 ila 95 gün içinde olgunlaşır. Olgun bir bitki 150 meyve verebilir ve yaz boyunca meyve üretebilir.</p> <p>Bu biberler çok az tecrübeyle kolayca yetiştirilebilir.</p>

C 19 G

5/ 5

<h2><strong>Early Jalapeno Chili Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>65 days. Where would we be without the Jalapeno atop our nachos and chopped into our Mexican food? Now everyone's favorite hot pepper is available in Certified Organic seed form, for a heavy-bearing little plant that will keep you in great eating for months to come!</p> <p>Just 3 to 4 inches long and about 1 1/2 inches wide, these cone-shaped, thick-walled fruits are borne in great numbers on very vigorous plants. They are ready to pick when dark green, delivering a wallop of pure heat! And if you want to keep pesky bugs out of the garden, edge it with Jalapeno plants! The hot fruit is a good deterrent to many destructive pests!</p> <p>Start seeds indoors or, in the climate with short growing seasons, outdoors at least one week after the last frost. If starting indoors, allow 7 to 10 weeks for the seeds to mature into seedlings large enough to transplant safely. Fertilize when the blooms appear, and water well. The fruit is most nutritious if allowed to ripen on the plant.</p> <p><strong>CULTURE:</strong> Peppers will thrive in well-drained, fertile soil with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results.</p> <p><strong>GROWING SEEDLINGS:</strong> Sow seed in 20 row or shallow flats 4 seeds/in., 1/4" deep, in late March or about 8 weeks prior to transplanting outdoors. If possible, maintain soil temperatures 80-90°F (27-32°C). Pepper seeds germinate very slowly in cooler soil. When the first true leaves appear transplant seedlings into 2" cell-type containers or 4" pots. Grow plants at approx. 70°F (21°C) day and 60°F (16°C) nights.</p> <p><strong>COLD TREATMENT:</strong> Exposing the seedlings to controlled cold treatments can increase the number of flowers and fruits. When the third true leaf appears, grow the plants at a minimum night temp. of 53-55°F (12-13°C) for 4 weeks. The plants should receive full sunlight. After 4 weeks adjust temp. to 70°F (21°C) day and night. If this technique is used, peppers should be seeded 1-2 weeks earlier than usual.</p> <p><strong>TRANSPLANTING:</strong> Transplant out after frost when the soil is warm and the weather is settled. Ideal seedlings have buds, but no open flowers. Set plants 12-18" apart in rows 24-36" apart, or 2 rows on poly/paper mulch, 18" between plants. Water-in transplants using a high phosphorus solution.</p> <p><strong>ROW COVERS:</strong> Cold weather is buffered and earliness increased by using plastic mulch, especially in combination with lightweight fabric row cover supported by wire hoops. (See Mulch and Row Covers in Index.) Remove row covers in sunny weather above 85°F (29°C) to prevent blossom drop and heat damage.</p> <p><strong>INSECT PESTS:</strong> Control climbing cutworms with Bacillus thuringiensis, or with paper cylinder collars. Control tarnished plant bugs, aphids, and flea beetles with pyrethrin.</p> <p><strong>DISEASES AND PROBLEMS:</strong> To prevent bacterial spot and phytophthora, drip irrigate only, plant only in well-drained soils, minimize soil compaction, follow a 4-year crop rotation. Sunscald is caused by an inadequate foliage canopy. Prevent blossom end rot with adequate soil calcium and regular moisture. Big bushy plants with few peppers can be caused by an excess of nitrogen, hot or cold temperature extremes during the flowering period, tarnished plant bug injury, and choice of late, poorly-adapted varieties.</p> <p><strong>BACTERIAL SPOT NOTICE:</strong> Bacterial spot can be seed-borne. All Johnny's pepper seed lots are tested for bacterial spot, and we chlorine wash any positive lots. No treatment can insure absolute freedom from disease.</p> <p><strong>NOTE:</strong> A disease-free test result does not guarantee a seed lot to be disease-free, only that in the sample tested, the pathogen targeted was not found.</p> <p><strong>HARVEST AND STORAGE:</strong> Pick the first peppers promptly when they reach full size to encourage further fruit set. Wash and hold at 45°F (7°C) and 95% relative humidity.</p> <p><strong>DAYS TO MATURITY:</strong> Approximate days from transplanting outdoors to first pickings of full-size fruit.</p> <p><strong>AVG. TRANSPLANT SEEDING RATE:</strong> Avg. 19 plants/ Pkt., 750 plants/1,000 seeds, 19,360 seeds per acre of transplants (avg. 14,520 plants), 12" between plants in rows 36" apart.</p>

C 79

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Burkina Yellow Chili Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <div>Burkina is one of the most popular chilli peppers. This variety matures from green to yellow. The plant grows up to 1 metre tall and produces lots of fruits, 4-6cm long. Long growing season, most suitable for greenhouse production, february sowing.</div> <div> </div> <h3><strong>Cultivation:</strong></h3> <div>Sow early December-January Under glass, or for maincrop March - April. Spacing 30-60cm x 45-90cm.  The seeds germinate between 25 and 30°C.  Grow on at 16-23°C. The seeds require good ventilation so do not further cover the seeds in bags/propagators unless absolutely necessary. </div> <div>Harvest from early April/May, or maincrop from July.</div> <div>Only water when the soil around the roots is dry as overwatering can produce a smaller crop of more sour tasting fruits. A ph level in the growing media that is slightly acidic is useful. </div> <div>The seeds do not need sunlight to germinate, but once they sprout you need to place them under fluorescent lights  for 10 to 16 hours per day. You can reduce the temperature to 70 degrees after they sprout. </div> <div>A liquid feed with a good quality Tomato feed will be envigorate the plants once they are established but do not overwater/feed.</div> <div>This variety may grow outdoors but they are best used as a greenhouse crop or perhaps on a nice sunny windowledge!</div> </div>

C 90

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Chili Tabasco Yellow Seeds</strong></em></span></h2> <h3><strong><span style="color:#ff0000;">Price for Package of 5 seeds.<br /></span></strong></h3> <div>30,000 - 50,000 Scovilles. Yep, this is THAT pepper used to make that very famous hot sauce. It's one of the most well known peppers next to the jalapeno. The fruit is tapered and under 2 inches long. The color is usually creamy yellow to red, and turn yellow and orange before ripening to bright red.</div> </div>

C 44 Y

5/ 5

<h2><span style="text-decoration: underline;" class=""><em><strong>Fatalii Choco&nbsp;Chili Seeds</strong></em></span></h2> <h3><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.<br></strong></span></h3> <div>The Fatalii is a chili pepper of Capsicum chinense that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparable to the standard habanero. The Scoville Food Institute lists the Fatalii as the sixth hottest pepper with Scoville units ranging from 125,000 ~ 325,000 units.</div> <div><strong>Cultivation</strong></div> <div>The plants grow 20 to 25 inches in height, and plant distance should be about the same. The pendant pods get 2.5 to 3.5 inches long and about 0.75 to 1.5 inches wide. From a pale green, they mature to a bright yellow (there are red Fataliis around as well, but the yellow one is the "real thing.")</div> <div><strong>Culinary Use</strong></div> <div>The Fatalii is known for its extreme heat and citrus flavor. As such, it makes for a unique hot sauce that usually comprises other citrus flavors (e.g., lime, lemon). The walls of the peppers are very thin, making it very easy to dry. After drying, the peppers can be used as powders.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 29 C

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Gambia Habanero Hot Peppers Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.<br /></strong></span></h3> <div>Plant produces good yields of 1 ¼" long by 1 ½" wide wrinkled hot peppers. Peppers are very hot and turn from green, to orange, to red when mature. Plant has green stems, green leaves, and white flowers. A variety from Africa.80+ days. Capsicum chinense.</div> </div>

C 66

5/ 5

<h2><strong>Dev Beyaz Habanero Tohumları</strong></h2> <h2><span style="color: #fe0000;"><strong>3 tohumluk Paket Fiyatı.</strong></span></h2> Beyaz Dev Habanero, normal bir habanerodan daha büyüktür, ancak Beyaz Mermi gibi beyaz muadillerine kıyasla bir DEV! Yoğun ısıya ve biraz dumanlı bir tada sahipler! Habanero Beyaz Dev veya Dev Beyaz Habanero, 20 yıl önce (1992-1993) bir İtalyan tüccarda bulduğu bir çeşittir, bu çeşit Karayipler'in bilinmeyen bir bölgesinden gelmektedir.<br><br>Capsicum chinense, yetiştirmede nadir ve aşırı derecede sıcak bir biberdir. Keskinliği Scoville ölçeğinde ortalama 300.000 ve bazı örneklerde 410.000 puana ulaşıyor - bu nedenle, en sıcak Habanero Red Savina ile karşılaştırılabilir ve bir jalapenodan yaklaşık yüz kat daha keskin. Çiçek kokusu ve hafif duman ve narenciye notaları ile karakteristik bir tada sahiptir.<br><br>Diğer habanerolar gibi soslar, çorbalar, güveçler, marineler yapmak için kullanılır. Özellikle ulusal Jamaika, Guyana ve Bahama mutfağında yaygındır. Egzotik beyaz kabukları ve kompakt boyutu nedeniyle dekoratif amaçlı yetiştirilmektedir.<br><br>Dağıtım ve ekoloji<br>Beyaz habanero'nun kökeni hakkında bilgi çelişkilidir. Bazı kaynaklar, bu biber çeşidinin anavatanının Peru olduğunu, diğerlerine göre İspanyollar tarafından Güney Meksika'daki Yucatan Yarımadası'ndan alındığını iddia ediyor, bu nedenle "Perulu beyaz habanero" ve "Yucatan beyaz habanero" adı altında da biliniyor. ".<br><br>Botanik açıklama<br>Düşük gür bitki 35 - 40 cm yüksekliğinde. Çiçekler küçük, beş yapraklı, yıldız şeklinde, saf beyazdır. Yüksek verimli bir çeşit olan her çalı, yaklaşık 5 cm uzunluğunda bir kilogram meyve verir. 4-6 ay meyve veren baklalar 90 günde olgunlaşır, rengi yeşilden kremsi beyaza döner.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 60

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Green Habanero Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>This is the only known very hot Capsicum chinense variety with pods that remain green upon maturing. Stable after several generations with a very good taste.</p> <p>Habanero chiles are a little slower to germinate than many others, but this chile variety is worth the wait as it is 40 times hotter than a standard Jalapeno Pepper! A producer of light green, thin, crinkled peppers which ripen to a brilliant orange-red coloration (85-95 days), each chile pepper is around 1½ inches long by about 1 inch across. This variety is dangerously hot and not for the faint hearted, tipping in at an eye watering 200,000 - 300,000 scoville heat units.</p> <p>Organic seeds: Yes</p> <p>Color: Green</p> <p>Fruit weight: 8 g</p> </body> </html>

C 10 G

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Apple Orange Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.<br /></strong></span></h3> <div>The Habanero Apple Orange is one of the world's hottest and most renowned chilies. For the uninitiated, even a tiny piece of Habanero would cause intense and very prolonged oral suffering. Underneath the heat is a delicate apple-like flavor. Capsicum chinense</div> </div>

C 61

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Devil's Tongue Red Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.<br /></strong></span></h3> <div>100+ days to maturity Extremely HOT. Good yields of hot wrinkled fruits. Devils Tongue red chillies ripen from green to dark red. Pods are larger and thicker skinned with a higher heat level and different flavour to its yellow relative. It can sometimes produce yellow or even chocolate coloured pods. Capsicum chinense</div> <div>General Information</div> <div>Capsicum General Sowing information: Chilli seeds and collections Sow seeds early as some hot peppers can take 120+ days from transplanting to fruiting. Temp should be maintained at the indicated temp 25-30°C chilli seeds will germinate at 25C but will take longer 30C+ is the preferred temp for hot chillies Jolokia, Morich, Tepin and Habanero chillies they can also be slow and erratic to emerge (allow up to 35+ days for germination) compost should not be too moist to prevent the seeds from rotting, keep chilli seed &amp; seedlings out of draughts</div> </div>

C 77 R

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Malaysian Goronong Seeds (Capsicum chinense) Rare</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h3> <div>The Malaysian Goronong (Capsicum chinense) is a rare habanero type from Malaysia. It is also called the Coronong or Caronong chile. Pods are elongated and come in the most twisted and contorted shapes. They mature from light green to bright yellow and if left on the plant too long get and orange yellow color. The Goronong has a delicious fruity flavor and has the heat level of a orange or red habanero.</div> </div>

C 7

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Mustard Dark Orange Seeds</strong></em></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span><span style="color:#ff0000;font-size:10pt;"><strong><br /></strong></span></h3> <div><span style="font-size:10pt;">This extremely hot, high yielding, pepper originates from the Caribbean. The wrinkled pods are about 4 cm in length and 4 cm in width. The pods colors from light green with tint of purple, to a mustard-orange color and finally orange when ripe. The plant is about 75 cm tall. Like most Habanero’s the Habanero Mustard's has a long growing season. From germination it can take more than 100 days until the pods appear. It’s an ideal pepper for making hot sauces.</span></div> <div><span style="font-size:10pt;">Species: Capsicum Chinense</span></div> <div><span style="font-size:10pt;">Name: Habanero Mustard</span></div> </div>

C 10 MDO

5/ 5

<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Habanero Naga Morich Seeds</strong></em></span></h2> <h3><strong><span style="color:#ff0000;">Price for Package of  5 seeds.<br /></span></strong></h3> <div><strong></strong>The Naga Morich 'snake or serpent chilli' is one of the world's most sought after and fearsome chilli peppers. A recent sample of this rare Bangladeshi chilli was tested* using High-performance liquid chromatography and registered a mind blowing 1,598,227 Scoville Heat Units (SHU), that's 3 times hotter than the Red Savina Habanero or 300 times hotter than a Jalapeno pepper! </div> <div>In its native Bangladesh, it is used sparingly (and with great care) to add a searing level of heat to dishes by simply rubbing green unripe pods on ingredients. Even the fiery food loving Bangladeshi's are not stupid enough to eat a whole Naga pod.</div> </div>

C 21