Butch T Trinidad Scorpian Chilli Capsicum Chinense Seeds

Butch T Trinidad Scorpian Chilli Capsicum Chinense Seeds

Packet of 15+ seeds from this stooopid hot chilli!

I personally grow this one mostly as a novelty.
If I make a big batch of stew, curry or soup and I’m feeling all tough I might add just 1 chilli to ~6litres of liquid, but even then its verging on too hot for me.

While this fella is no longer the number one hottest in the world it was from 2011 to 2013 with an amazing 1,463,700 Scoville heat units..
That is 300x hotter than Tabasco sauce and just 1 of these chilli peppers has the same level of heat as a shot glass full of police grade pepper spray.
Like I said, stooopid hot!

They look pretty, make a decent bug spray, and they certainly pack a punch.
Wearing gloves in the dry times I sometimes cut them and rub on stems of plants getting chewed by the critters.
Stops hares and rabbits ring barking your trees in the drought.

If hot and spicy is your thing they are a great option, but yeah, way too hot for me.
Folks have been hospitalised after eating these guys on a dare, so please don’t give the fruit to your unwitting doofus mates to chew on, and definitely keep away from your kids…

Grown by me and the Mrs organically, no chems, no nasties, no problems!!!

Rio Grande Chilli Pepper Capsicum Annuum Seeds

Rio Grande Chilli Pepper Capsicum Annuum Seeds

Packet of 50+ freshly picked seeds!

This one is a really good mid range hot chilli peppers.

It isn’t crazy hot, has a nice flavour to it without the bitterness some types have, and it looks really cool too.

They make a great choice for stuffing despite being on the small side as the cavity is large and the seed count is low.
Just snip off the top, flick out the seeds with the back of a teaspoon, then shove in some mince, or cheese, salsa, avocado, sweet potato, pumpkin mash, garlic and herbs, whatever takes your fancy really.
~5minutes under the grill or a quick sear in a well oiled pan.

If you are not big chilli fans they make a great choice just as an ornamental too.

Yellow orange and red coloured fruit that start off green and colour up as they ripen.
I use them on pizzas or chopped up in pasta dishes mostly, but they are good in a salad too, adding some colour and a little oomph.

Originally selectively bred by the New Mexico State University they are very popular internationally, and starting to gain visibility here in OZ too.
We grow on a strict rotation and the fruit breed true, so you seeds you buy from me will produce fruit just like in the picture.

Grown by me and the Mrs organically, no chems, no nasties, no problems!!!


Red Savina Habanero Chilli Capsicum Chinense Seeds

Red Savina Habanero Chilli Capsicum Chinense Seeds

Packet of 20+ home grown seeds!

This fella was considered the number one hot chilli for many many years and held the official title of World Hottest Chilli from 1994 to 2006.

It was selectively bred to be a bit bigger, low seed, thin skinned, lots of flesh, and nearly twice as hot as the standard red habanero, some measuring 580,000 Scoville!

The habanero chili originates in the Amazon basin and from there it traveled to Mexico.
After that the Spanish took it pretty much everywhere else and every single warmish country on the planet grows them these days.

One domesticated form was dated at 8500years old and and another smaller domesticated form was from 6500BC so this fella has been valued and selected by us humans for a very very long time.

Being the chilli wuss I am they are way to hot for me to really enjoy, but they do make a powerful bug spray, they look quite pretty, as good as any of the ornamental forms, and the Mrs loves them.

Grown organically by me and the Mrs, no chems, no nasties, no problems!!!

Long Cayenne Chilli Pepper Capsicum Annuum Seeds

Long Cayenne Chilli Pepper Capsicum Annuum Seeds

Packet of 25+ organically grown seeds!

This fella originates in French Guyana, but is commonly grown all over the world.

It was once known by the synonyms Capsicum abyssinicum, Capsicum angulosum, Capsicum axi, Capsicum ustulatum, or the common names aleva, annuel, ardei, ardei, biber, biber, bibär, bibər, bird pepper, bird pepper, burıç, cayenne, chili, chili, cow horn pepper, Guinea spice, halou, halwa, harilik, hasimĕṇasin, hoho, ikkulurit, istiot, kapsiko, krasnyj, krasnyj, kāyi, metuka, metuqa, mirch, mleta, ngonpo, pa-peu-ri-ka, pan, paprica, paprika, paprika-koreni, papriko, paprikuduft, papriqa, papryka, papryka, papurika, papurika, peber, pepper, peppers, peppers, pi-mang, piper, piper, roczna, roczny, ročná, sladká, sngon, unujara, vihannespaprika, wannarka, ya-fa-ra-ne-je, yafranj, yowk, yowk, začimbna, zier-pfeffer, zierpflanzen, zierpflanzen, zierpflanzen, édes, červen, ħelu, štiplavá.
These days it is considered to be Capsicum annuum and most commonly known as the long form of Cayenne chilli pepper.

It is really quite hot at 30,000 to 50,000 Scoville Units, and it is used on a massive scale in spice blends and powders.

High in Vitamin A, and contains decent amounts of vitamin B6, vitamin E, vitamin C, riboflavin, potassium, and manganese too.
The young tender leaves are said to be edible containing ~5% protein. They are traditionally used in soups and stews but it isn’t something I have ever done so can’t really offer advice about that.

I can say the chillies themselves are awesome pickled, or threaded on strings and dried or smoked they last for years still packing a punch.

Touted as a medicine, used for everything you can think of, especially lowering cholesterol and preventing heart disease, poor circulation, excessive clotting, cold and flu, inflammation, upset stomach, gas, stomach pain, diarrhea, cramps, hay fever, migraine headache, cluster headache, sinus infections, toothache, seasickness, alcoholism, malaria, fever and to help people who have difficulty swallowing such as the terminally ill.

Applied to the skin directly it is used for pain relief from shingles, osteoarthritis, rheumatoid arthritis, fibromyalgia and nerve pain caused by diabetes, back pain and HIV and there are a number of different patches, creams and lotions that rely on the pain relieving effects of this cool, yet quite hot species.

Great stuff, you should really buy some for the vegetable garden.
Even if you are not major chili heads and can’t use them all, they make a great bug spray.

Grown by me and the Mrs organically, no chems, no nasties, no dramas!

Big Jim Bulls Horn Capsicum Annuum Seeds

Big Jim Bulls Horn Capsicum Annuum Seeds

Packet of 40+ home grown seeds!

This capsicum or sweet pepper is a really great variety.
Called Bulls horn or Big Jim, it produces really large sweet red peppers that don’t have any heat.
You can eat them young and green too if you are running low on vegies, something green to add to a pasta pizza or stirfry, but with these guys big and red is better I reckon.

It’s been popular since its inception about ~100years ago in Italy, and if you like capsicum or Sweet Peppers, then you will no doubt have this fella in your collection from this point onwards.

Grows easy, huge yields, delicious fruit and they look cool too.
Small seed cavity and easy to clean and de-seed.
Ideal for stuffing and roasting or frying.

One way I like to eat then is mixing some herbs and chilli(optional)with unsweetened thick yogurt, then roughly de-seed and stuff the peppers with it.
Then you pan fry them on both sides in smoking hot oil which softens and blackens the skin, the yogurt inside cooks losing all the tangy sourness and it goes like a creamy delicate bocconcini~mozzarella cheese sort of thing.
This matches perfectly with the flavour or the herbs and the blackened pepper skins.
It’s really awesome, super cheap and easy, and looks as gourmet as can be.
Drooling just thinking about it!

Anyway, this is a cool plant that makes huge tasty sweet red fruit without any heat.
I reckon it’s great, so will you guys.

Grown organically by me and the Mrs, no chems, no nasties no problems!!!

Bhut Jolokia Ghost Chilli Capsicum Chinense Seeds

Bhut Jolokia Ghost Chilli Capsicum Chinense Seeds

Packet of 25+ home grown seeds!

These guys are so hot that I didn’t even bother trying to sell the seeds for a couple years, as it wasn’t worth the discomfort of being maced in the process of removing them.

I was selling the whole dried pods for a while, and leaving it up to the customer to remove the seeds yourself, but I now have a method that works well and every few months I man up and do another batch

Too lazy to make a new advert, so here is my old advert for the fruit>>>

The original plan was to sell the seeds and the dried fruits separately, but that ain’t gonna happen. So, if you reckon your man enough to grow this fella, then I reckon your man enough to remove your own damn seeds! I only seeded 100 fruits myself before I cracked it and chucked in the towel. That’s it, no more, never again, they are literally too hot to handle!

In 2007, Guinness World Records certified that the Ghost Pepper Bhut Jolokia was the world’s hottest chili pepper, 400 times hotter than Tabasco Sauce!!!

Seriously 400x hotter folks, just ponder that for a minute…..

In 2000, India’s Defense Research Laboratory reported a rating of 855,000 heat units (SHU) on the Schoville Scale, and in 2004 a rating of 1,041,427 units was made using high performance liquid chromatography analysis. They used the weaponized version of the extracted chemical content for riot control weapons production and development. Not for a nice curry, other fun things like mace and tear gas…

It is totally safe to eat, provided you are not allergic, and you don’t have a weak heart or low-normal pain tolerance.

Wear gloves when handling and expect severe stabbing needle like pain followed by a huge rush of endorphins when eating it. It’s an experience, but not one I am going to repeat, ever! I totally admit I am a “chilli wuss”, but if your reckon you are super tough, have a crack at a couple of these guys yourself.

There are 2 types of red “ghost chilli”. One is a larger spindly plant with bumpy crinkled fruit long branches, lots of leaves and low harvest yields.

It’s the one most commonly grown, and has an almost cellophane look to it. It’s a great plant, but a bit harder to grow in my experience, and much more sensitive to frost than this guy.

This fella is the hardier smoother skinned type that is much higher yielding and on a smaller overall plant, perfect for pots. I grow all ours in cheap ~42c, 9liter plastic buckets with a hole melted in the bottom for drainage. A lot more bang for your buck with nearly 3x the fruit in ratio to biomass. Same heat levels on both forms when grown in the same conditions.

Well there it is folks.

Grown by us organically, no nasties, no chems, no problems!!!