Pepper seed combo, Bishop’s cap, Trinidad Scorpion, Ghost, Chocolate Ghost, Prik Chi Fa, Organic
Listing Includes One pack of each:
Bishop’s Cap Pepper
Trinidad Scorpion “Butch T” Pepper
Chocolate Ghost Pepper
Prik Chi Fa Pepper
Capsicum Baccatum var. pendulum
The Bishop’s cap or clown pepper is a varietal of the species Baccatum pepper that also includes Lemon drop – a favorite in Peru – that originated in South America and is so named for the three lobes that give it its distinctive shape that resembles a bishop’s cap. The plant grows to a large height of 3-4 feet producing flushes of green peppers that take 90-100 days to mature. The peppers start as a light green, turning to orange, maturing into a striking red. What really sets these peppers apart is their phenomenal and versatile taste. Ranging from 5000-30000 units on the scoville they are similar to chipotles in heat. With a tangy sweet and spicy bite having an exceptionally crisp skin, these peppers will the star of your next salsa or pickling batch.
Origination: South America, Barbados
Recommended uses: Culinary, dishes where pepadoos or chipotles worked well.
Hardiness: to freeze, greenhouse grown in winter for best results in spring
Flower Color: green to red when ripe
A Sweet and spicy pepper with crisp skin, it is grown for its distinctive shape and its versatile culinary uses.
Other Names: clown pepper, bishop’s crown
Maturity: 90 days, best grown as perennial where possible.
Start seeds indoors 5-6 weeks before last frost in cells. Sow seeds 1/5” deep keeping at optimal temperature of 64 degrees. Keep soil moist until germination in 7-14 days. Keep plants more dry after germination, transplanting after true leaves show and all danger of frost has passed. Plant/pot in full sun spacing 18-24” apart. Water regularly but do not over water.
The Trinidad Moruga Scorpion or (Capsicum Chinese) is the Pepper strain that everyone is talking about. The Trinidad Moruga Scorpion is native to the district of Moruga in Trinidad and Tobago. Formerly the World’s Hottest Pepper, The Trinidad Moruga Scorpion ranks as high as 2,009,231 on the Scoville Scale. Aside from the heat, The Trinidad Moruga Scorpion has a tender fruit-like flavor. which gives it a sweet-hot combination. This variety is definitely one of the hottest you can grow.
The Pepper can be grown from seeds in most parts of the world.
Heat – Exceptionally Hot
Scoville Scale- 1,200,000 on Average, but can reach up to 2,000,000
Start seeds indoors 8-10 weeks before last frost date. Sow seeds in seed mix ¼ inch watering with warm water. Keep soil moist and 85-90 degrees. Germination in 2-5 weeks. Place in warm full sun location until plants have 6 sets of true leaves. Harden off and plant after all danger of frost has passed in warm full sun location . Space 1.5 to 2 feet apart.
Name: Ghost Pepper
Scientific Name: Bhut Jolokia
The Ghost Pepper or Bhut Jolokia was recognized as the world’s hottest pepper by the Guinness Book of World Records in 2007, the Ghost Pepper is rated at more than 1 million Scoville Heat Units. To put this into perspective classic Tabasco sauce ranges from 2,500 to 5,000 SHUs. Today the Ghost Pepper is the third hottest pepper in the world behind the Trinidad Moruga Scorpion and the Carolina Reaper.
Origination: Cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur
The Ghost Pepper is commonly used as a food, and as a spice, as well as a remedy to summer heat. The pepper’s intense heat makes it a fixture in competitive Chili Pepper Eating.
Height: 45–120 cm (17–47 inches)
Hardiness: to freeze
Flower Color: Red when ripe
Ripe peppers measure 60 to 85 mm (2.4 to 3.3 in) long and 25 to 30 mm (1.0 to 1.2 in) wide with a red, yellow, orange, or chocolate color. The unselected strain of bhut jolokia from India is an extremely variable plant, with a wide range in fruit sizes and fruit production per plant, and offers a huge potential for developing much better strains through selection in the future. Bhut jolokia pods are unique among peppers, with their characteristic shape, and very thin skin. However, the red fruit variety has two different fruit types, the rough, dented fruit and the smooth fruit. The images on this page show examples of both the rough and the smooth fruit forms. The rough fruit plants are taller, with more fragile branches, and the smooth fruit plants yields more fruit, and is a more compact plant with sturdier branches.
Uses: used as a food and food spice.
Germination: 7-21 (up to 40) days
Planting Depth: ¼ inch
Growth cycle: 140+ days
Start indoors 10-14 weeks prior to last frost. Transplant to 4 inch pots when true leaves appear. Requires hardening. Transplant seedlings 24-36 inches apart in well-draining loamy soil. Water regularly. Harvest peppers with gloves when deep red and wrinkled.
The Chocolate Ghost Pepper or Chocolate Bhut Jolokia is a natural variant of the Ghost Pepper, carefully selected for the attractive chocolate coloration of it’s fruit. If you can stand the intense heat that is every bit as potent as the ghost, you’ll find a sweeter, fruity flavor unique to the Chocolate Ghost Pepper. Chocolate Ghost peppers will make a great addition to your garden. These are rare and will not last, so get them while they’re available.
Ripe peppers measure 60 to 85 mm (2.4 to 3.3 in) long and 25 to 30 mm (1.0 to 1.2 in) wide with a chocolate color. The unselected strain of bhut jolokia from India is an extremely variable plant, with a wide range in fruit sizes and fruit production per plant, and offers a huge potential for developing much better strains through selection in the future. Bhut jolokia pods are unique among peppers, with their characteristic shape, and very thin skin. However, the red fruit variety has two different fruit types, the rough, dented fruit and the smooth fruit. The images on this page show examples of both the rough and the smooth fruit forms. The rough fruit plants are taller, with more fragile branches, and the smooth fruit plants yields more fruit, and is a more compact plant with sturdier branches.
Start seeds indoors 8-10 weeks before last frost. Sow seeds in trays of sterile starter mix. Plants seeds ¼ inch deep and keep soil moist and warm. After two sets of true leaves appear bump up to 3” pots. Grow in full sun location and harden off to plant outside after weather is 65 degrees or warmer 24-30 inches apart.
Prik Chi Fa Pepper
Capsicum Annum longum
Thai chilies growing 5-7” long by ½” wide maturing from green to a deep red. A medium hot pepper with many culinary uses the Prik Chi Faa is a favorite for savory dishes and hot sauces alike. Brought into greenhouses in places with mild winters hot pepper s like prik chi faa can be grown as perennials meaning bigger blooms in early spring. As an annual it matures in 75-85 days at 18” tall producing medium flushes of gorgeous red peppers that give the plant a drooping look. We staked ours to prevent limb breakage and pepper loss. Each pepper produced low to medium seeds that have been very viable.
Recommended uses: culinary pepper with medium heat great for curries and stir fries
Hardiness: to freeze but grown in pots it can be a winter greenhouse plant
Flower Color: white
Characteristics: this thai chili pepper is grown as an annual maturing to 18” drooping with the weight of its beautiful long red peppers that bring a spicy rich heat to any sauce or stir fry.
Maturity: 75-85 days
Start seeds indoors 6 weeks before last frost date. Sow seeds ¼-1/2” deep every 2 inches in rich well-draining starter mix. Germination in 7-30 days. Keep soil warm for faster germination. Plant after last frost. Harden off before planting in full sun location with fertile well-draining soil. Space 14-16” apart with rows 24-26” apart