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Dutch Driving License Theory Book In English. Pepper Seeds A note from one of our customers: Just a note to let ya know, I am so pleased with these seeds that I ordered, so many of them are already coming up.:-) thanks Cindy For many generations, there have only been a handful of different types of pepper seeds available to the home gardener, but now there are literally hundreds of varieties available. While the old open pollinated varieties we knew years ago were fairly easy to germinate, many of the types we have acquired over the years are more difficult and demanding. Not to worry, as long as you follow our guidelines, you should have excellent results. Ps3 Jailbreak Dongle Files there.

Please read the following notes on pepper seed germination before buying our pepper seeds, not following our guidelines will void our replacement warranty. Never use peat pellets for germinating pepper seed. Peat pellets are okay for tomato seed and vegetable seed in general and a few types of pepper seed will germinate in them, but for some reason, most pepper seed will not germinate well, if at all in peat pellets, we suspect it is the pH in the peat, plus the fact that peat tends to stay soggy and holds too much moisture against the seed, literally drowning it. Always maintain a steady temperature of 80-85°F daytime and no lower than 70 degrees nighttime while seeds are germinating. If you cannot provide this, you will probably not get germination from many varieties, especially the chili types. Be careful how deep you plant the seeds. Never plant over 1/4' deep.

Do not keep soil too wet. Be very careful about overwatering, pepper seeds cannot tolerate wet soil! Different pepper types take different lengths of time to germinate. Some hot varieties can take 2 or more weeks longer that bell types.

A note from one of our customers:Dear Jim, Your seed starter kit has been great! Tequila Pepper seeds were 10 for 10 in germination and I now have Ivory Pepper sprouts.

Both were CAPE Smoke soaked and planted in your seed starter kit. Thank you very much, Rack Cross, Blountville, TN, Zone 6b We now offer a line of. Very hard to find plants. 'Ghost' pepper, alleged to be the world's hottest, use with caution, wrinkled scarlet red. Asian origin,1½', 95 days, said to have been tested out at over one million scoville unit, we recommend using extreme caution handling this one. Bhut Jolokia seeds are a little more difficult to germinate than standard peppers, requiring a little more attention to water and heat requirements.

They also take considerably longer than other seedlings to sprout and put on growth, sometimes as long as 36 days for germination and 70 before reaching a good transplant size. What's the hottest pepper you can name? Red Habenero?

Not even close! It's our personal belief that none of these scorchers can hold a candle to the heat generated by Red Caribbean's wrinkled little fruits. Officially, the jury still may be out on the world's hottest pepper, but we've seen Caribbean Red come out on top test after test, against scores of other peppers around the world. Blunt, tapered, 1-1/2' fruits rate twice as hot as a typical commercial variety and can be used green, although they will be a little less sweet if harvested early. Plants grow to 30'.

We've seen many different tests, and some have indicated these can go over 300,000 Scoville units, seriously, handle these fruits with gloves, you don't want to rub your eyes after handling these! No, it's not a seed mix, Chablis is a single pepper plant with delicious fruit that matures from gleaming ivory to golden-orange to brightest red!

Thick-walled and ultra-sweet, these bells look great and taste terrific. So now you can have a mix of colors from a single plant! These blocky bells measure 3 inches across and 4 inches long, with thick walls, glossy skins, and beautiful shapes. They begin green, but turn white quite quickly, and are ready to harvest at any stage after that. Pick some pure white, let others mature to citrus shades of gold and orange, and reserve a few for ultra-nutritious ripeness and beauty at pure red. Chablis is a very vigorous pepper, as its early maturity suggests.

It stands up to tobacco mosaic virus and bacterial leaf spot effortlessly, which makes for healthier growth and bigger crops. This plant reaches about 18 to 24 inches high, very well-branched and productive. Give it some support to hold up its big crops! Chablis peppers are good for slicing, stuffing, and cooking. They keep their color nicely, and the supersweet flavor just gets better with a little heat. Also known as Pasilla Bajio, this pepper has a little heat and also a slightly sweet, mild, rich-flavor, the pods start off green and ripen to a wrinkled chocolate brown. They contain only 1,000 to 1,500 Scoville units.

The name Pasilla actually refers to the chile in its dried form, Pasilla meaning raisin in Spanish, a reference to the colour of a fully ripe pasilla. Fresh pasillas are called Chilaca, they are also simply referred to as 'chile negro', meaning black chile.

Other Spanish names for Pasilla Bajio include Quernillo, Pasa And Prieto. The plants grow from 24 to 36 inches tall and the fruits mature in 80 to 85 days. The fresh narrow chilaca can measure up to 9 inches long and often has a twisted shape, which is seldom apparent after drying.

It turns from dark green to dark brown as it matures and ripens. Pasilla bajios are commonly toasted and crumbled for use in numerous Mexican sauces including mole, the holiday sauce famous in the Oaxaca region of Mexico and the red sauce of enchiladas.

A colorful ornamental and edible hot pepper. The conical peppers grow to about 1-2' and are best known for their multiple color changes as they ripen through the season.

Colors include purple, red, yellow, orange, white and various shades in between. Plants also have purple tinted foliage which contrasts so beautifully with the fruits. Flavor is quite hot and the peppers can be used just as any hot pepper. Plant has green stems with purple markings, green leaves with purple veins, and purple flowers. A very beautiful ornamental plant suitable for indoors. This heirloom from Czechoslovakia comings a great combination of flavor, heat and color. A highly ornamental and culinary hot pepper that combines the qualities of earliness, adaptability, flavor, and color.

Has green foliage accented by purple veins and white-streaked lavender flowers. Fruits average about 1' x 2-1/2' are blunt conical shape and are medium hot when red. Plants grow about 3 feet tall with upright branches. The showy red fruit at the base and purple black fruit at the top contrasts with purple green leaves.

Attractive 6-1/2 to 8' fruits mature to bright red then dry to a deep burgundy-black with excellent dry weight compared to similar varieties. Peppers are mildly hot with a Scoville rating of 2,500 to 5,000.

High yielding plants are strong and healthy providing good cover for the fruit. Great when harvested and eaten fresh in salsa or dried and later ground into powder from making sauces, spreads or rubs. Highly resistant to Tobacco Mosaic Virus and intermediate resistance to Phytophthora Root Rot.

Giant Golden Horn F1 is a Corno di Toro type that features fruits that are approximately 9.5' x 3'. Dark green in color turning to yellow at maturity. Suitable for greenhouse or open field production. Plant produces good yields of golden orange Anaheim type hot peppers. Peppers are mildly hot and turn from green to golden orange when mature. This variety has excellent large, thick walled fruit and is slower to mature compared to other Hot Hungarian varieties. Plant has green stems, dark green leaves, and white flowers.

Excellent for roasting, pickling, stuffing. Earlier and more productive than regular habaneros. A habanero for the North. Grows larger and ripens earlier in the North than regular habaneros, but with all the same kick. These 4 inch lantern-shaped peppers heat up the garden with a beautiful color display, ranging from lime green through orange to red as they ripen, before raising the temperature of your favorite dishes. Great for seasoning, salsa, hot sauce or roasting. Magnificent, elongated and wrinkled, lantern-shaped fruits are 3-4' long.

Bigger than our regular habaneros, they pack the same mouth-blistering heat. 70 days lime green, 90 days red.

This is quickly becoming one of our favorite peppers. The Jaloro is a hybrid version of the jalapeno, created by the Texas Agriculture Extension Service in 1992. It is basically a yellow jalapeno, but turns red if left un-harvested for long enough. It can be used at any stage of its maturation, but is commonly used while yellow.

The heat is slow to build, then shoots up and slowly drops off. Excellent pickled, for salsa or any Mexican dish. The Jaloro is juicy and meaty, with thick walls. It tastes like a regular jalapeno but slightly more fruity.