Chilli Pepper Seeds

Aji Pineapple is an exceptionally productive perennial chilli pepper variety of the species Capsicum baccatum, distinguished by its attractive pale-yellow fruits and a delicate aromatic note reminiscent of pineapple. The fruits reach approximately 4–7 cm in length and around 0.5 cm in thickness, ripening from light green to pale yellow. With a heat level of 10 000–20 000 SHU, the variety offers pleasant spiciness paired with a distinctive fruity aroma. In a greenhouse, plants can grow to a considerable size and produce an exceptionally abundant harvest.

Aji Pineapple is an interesting representative of Capsicum baccatum, especially suitable for lovers of aromatic chilli peppers. One of the variety’s most distinctive features is the combination of noticeable heat and a light pineapple aroma, which is also the origin of the name Pineapple.

The plant is perennial if protected from frost during winter. When grown in a greenhouse, it can develop into a fairly large plant. Outdoors, we recommend regular pruning to control its size and maintain a more compact shape.

The variety’s great advantage is its exceptionally high productivity. Under good conditions, plants produce a huge number of pale-yellow fruits. This makes Aji Pineapple an excellent choice not only for fresh consumption, but also when a larger quantity of peppers is needed for sauces, pickling or drying.

The fruits are relatively small and elongated – around 4–7 cm long and approximately 0.5 cm thick. At first, they are light green, then turn their characteristic pale-yellow colour as they ripen.

The heat level is 10 000–20 000 Scoville Heat Units (SHU). This provides a distinct spiciness while still allowing the variety’s specific fruity aroma to come through.

Variety characteristics

✔️ Variety: Aji Pineapple
✔️ Botanical species: Capsicum baccatum
✔️ Type: Chilli pepper
✔️ Life cycle: Perennial if overwintered frost-free
✔️ Heat: 10 000–20 000 SHU
✔️ Fruit length: approximately 4–7 cm
✔️ Fruit thickness: around 0.5 cm
✔️ Unripe fruit colour: Light green
✔️ Ripe fruit colour: Pale yellow
✔️ Aroma: Fruity, with a light pineapple note
✔️ Productivity: Exceptionally high
✔️ Plant size: Can grow very large in a greenhouse
✔️ Growing: Greenhouse or outdoors
✔️ Pruning: Recommended when grown outdoors.

🔥 Heat

10 000–20 000 SHU

Aji Pineapple is a moderately to distinctly hot chilli pepper. The official product information states a range of 10 000 to 20 000 Scoville Heat Units.

This makes it an interesting choice for people who want a genuinely hot pepper while still wishing to enjoy the fruit’s aromatic qualities.

🍍 Taste and aroma

One reason Aji Pineapple stands out from many other varieties is the fruit’s characteristic light pineapple aroma. Ripe peppers are quite hot, with a perceptible hint of pineapple.

It is precisely this combination of:

heat + fruity aroma + pale-yellow colour

that makes the variety particularly suitable for preparing fruity hot sauces and other recipes where the pepper’s aroma is just as important as its heat.

🌱 Sowing and growing

Sowing period: January – April

Sowing location: Indoors

Germination temperature: 20–30°C

Greenhouse planting: Yes – recommended for higher yields

Outdoor planting: Approximately the end of May

Support: Taller plants can be tied to stakes

Pruning: Recommended to achieve a compact plant, especially outdoors.

In greenhouse conditions, Aji Pineapple can develop into a very large plant, so enough space should be planned in advance.

Outdoors, regular pruning allows its size to be controlled and keeps the plant more compact.

🪴 Perennial growing and overwintering

Unlike the way peppers are usually grown as an annual crop in temperate climates, Aji Pineapple is a perennial plant when protected from frost.

In autumn, the plant can be:

• moved into a pot;
• brought indoors;
• placed in a bright spot or on a windowsill;
• protected from low temperatures.

The plants can even continue fruiting on a windowsill in autumn, which allows the season to be extended considerably.

🍴 Culinary use

The combination of 10 000–20 000 SHU, pale-yellow colour and a light pineapple aroma makes Aji Pineapple suitable for:

• Fresh consumption
• Homemade hot sauces
• Fruity hot sauces
• Salsa
• Marinades
• Pickling
• Pickled vegetables
• Soups and stews
• Asian and South American recipes
• Drying
• Spicy seasonings
• Pairing with tropical fruits

Particularly interesting combinations can be made with pineapple, mango, citrus fruits or passion fruit, where the pepper’s natural fruity character complements the other flavours.

⚠️ Important: The plant is not frost-hardy. If you want to keep it as a perennial, it must be overwintered in a frost-free place.

💡 Tip from Urban Botaniks: Aji Pineapple can become quite a large plant, especially in a greenhouse. If space is limited, shape it through regular pruning. For maximum fruiting, start the seeds early – as early as January–March – and provide a stable 20–30°C during germination. With good care, the variety rewards you with a huge number of beautiful pale-yellow chilli peppers with a distinctive fruity note.

Troll Long Phen (Troll Long Phen) is a new and still little-researched hot pepper variety, likely distinguished by variegated leaves and longer fruits. Its stated heat level is approximately 10 000–15 000 SHU, but the supplier itself places a question mark on this value, so it should be regarded as indicative. The variety is of particular interest to enthusiasts of rare, ornamental and unusual peppers.

Troll Long Phen  is a new addition to our catalogue, for which there are still insufficient practical observations. The supplier assumes that the plant has variegated foliage and that the fruits are more elongated and probably quite hot.

Variety characteristics

• Variety: Troll Long Phen (Troll Long Phen)
• Type: Hot pepper / Hot Pepper
• Botanical species: Capsicum sp. – the exact species has not been identified
• Heat level: approximately 10 000–15 000 SHU
• Leaves: Probably variegated
• Fruits: Presumably longer
• Heat level: Probably medium-hot
• Status: New and still little-researched variety
• Suitable for: Collectors and enthusiasts of unusual peppers.

🔥 Heat

≈ 10 000–15 000 SHU

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse planting: for higher yield
Outdoor planting: around the end of May
Support: taller plants can be tied up
Pruning: possible to form a more compact plant.

At the end of the season, plants can be moved into pots and placed on a bright windowsill, where they can continue fruiting.

White Rawit is an unusual pale variety of the popular Asian Rawit peppers of the Capsicum annuum species. It stands out for its distinctive almost white fruits, which are thin, elongated and reach up to 5 cm in length. Despite their pale, delicate appearance, the fruits are very hot. Rawit peppers originate from the Bird Pepper type and are extremely popular in Far Eastern cuisine.

White Rawit stands out mainly because of its unusual fruit colour. Rawit peppers are often offered as a colour mix that sometimes includes almost white fruits. Vreeken's managed to select and grow this pale variety separately, creating White Rawit.

The fruits retain the typical Rawit shape — thin, elongated and up to 5 cm long. This is an interesting choice for Asian chilli enthusiasts looking for something more unusual in appearance without compromising on intense heat.

Variety characteristics

• Variety: White Rawit (White Rawit)
• Botanical species: Capsicum annuum
• Type: Very hot pepper
• Type origin: Bird Pepper
• Popularity: Widely used type in the Far East
• Colour: Almost white / very pale
• Shape: Thin and elongated
• Fruit length: up to 5 cm
• Heat level: Very high
• Suitable for: Asian cuisine, hot sauces, curries and spicy dishes.

🔥 Heat

Very hot — no exact SHU value is specified

We describe the fruits as "very hot", but the official product page does not state a specific Scoville scale value.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for a higher yield
Outdoor planting: around the end of May
Support: taller plants can be tied up
Pruning: suitable for maintaining a compact shape.

In autumn, plants can be moved into pots and brought onto a bright windowsill, where they can continue fruiting.

🍴 Culinary use

White Rawit is a natural choice for Asian cuisine, where Rawit peppers are widely used. It is suitable for curries, spicy soups, hot sauces, marinades, rice and noodle dishes.

The small, slender fruit allows easy portioning, while its almost white colour can create an interesting visual effect in fresh sauces and culinary compositions.

💡 Tip from Urban Botaniks: With White Rawit, the strongest feature is its unusual almost white colour combined with very serious heat. This contrast is exactly what distinguishes the variety from standard Rawit peppers.

Pimenta La Macarena is an exotic hot-pepper variety with an ornamental appearance and intensely spicy flavour. The plant is suitable for both pots and the garden. An excellent choice for lovers of hotter, eye-catching varieties.

Variety: Pimenta La Macarena (Capsicum chinense)

Number of seeds: 15 seeds

Plant type: medium-height plant suitable for pots, balconies and gardens.

Fruits: small, oval fruits that ripen in bright colours and are produced abundantly.

Heat level: medium to high — suitable for fans of hotter peppers.

Uses: suitable for sauces, seasonings, drying, and ornamental growing.

Growing recommendations:

Sowing: start indoors* at around 22–26°C for good germination.

Lighting: requires plenty of light — a sunny spot or supplementary lighting* indoors.

Transplanting: move plants outdoors or into larger containers once cold weather has passed.

Watering and care: maintain moderate moisture and good soil aeration; regular feeding* supports yield and plant development. Avoid infrequent, heavy watering.

Peperone Friariello (Peperone Friariello), also known as Friariello di Nocera (Friariello di Nocera) and Peperoncini Verdi (Peperoncini Verdi), is a popular Italian chilli pepper variety (Capsicum annuum) with a rich flavour and pleasant sweet notes. The fruits are about 5 cm, lightly ribbed, and can be eaten green or fully ripe red. Its heat level is 5 000–20 000 SHU, and the compact plants yield abundantly and thrive in pots.

Peperone Friariello is a traditionally highly valued variety in Italy. The fruits develop an excellent flavour while green and become red and sweeter and more aromatic as they ripen.

The variety reveals its flavour qualities especially well when roasted, fried or grilled. The plants are also suitable for container growing, making this a practical choice for the garden, greenhouse, balcony or terrace.

Variety characteristics

✔️ Variety: Peperone Friariello (Peperone Friariello)
✔️ Other names: Friariello di Nocera (Friariello di Nocera), Peperoncini Verdi (Peperoncini Verdi)
✔️ Botanical species: Capsicum annuum
✔️ Type: Medium-hot chilli pepper
✔️ Heat level: 5 000–20 000 SHU
✔️ Fruit length: around 5 cm
✔️ Shape: Moderately elongated
✔️ Surface: Lightly ribbed
✔️ Colour: Green → red when ripe
✔️ Flavour: Rich, with sweet notes
✔️ Flavour at maturity: Sweetness increases as the fruit turns red
✔️ Plant height: around 75–100 cm
✔️ Yield: High
✔️ Suitable for pots: Yes
✔️ Growing: Greenhouse or outdoors.

🔥 Heat

5 000–20 000 SHU

Peperone Friariello offers moderate to pronounced heat. People accustomed to spicy food can eat the fruits raw as well. 

🌱 Sowing and growing

Sowing: January – April
Sowing location: Indoors
Germination temperature: 20–30°C
Greenhouse planting: Recommended for higher yields
Outdoor planting: Around the end of May
Height: 75–100 cm
Growing in pots: Excellent suitability
Support: Taller plants can be staked if needed
Pruning: Possible for a more compact plant shape.

At the end of the season, plants can be moved into pots and brought indoors, where they can continue fruiting on a bright windowsill.

🍴 Culinary use

Peperone Friariello is especially suitable for:

• Roasting
• Grilling
• Frying
• Fresh consumption
• Italian dishes
• Spicy appetisers
• Stuffing with soft cheeses

What is especially interesting about this variety is that the fruits are delicious both green and red. When fully ripe, the sweet notes become more pronounced. For chilli lovers, we also recommend pairing the raw pepper with soft cheese.

💡 Urban Botaniks tip: Try Peperone Friariello at different stages of ripeness. Green fruits offer the variety's characteristic fresh flavour, while the sweet notes become stronger as they turn red. For an authentic Mediterranean use, prepare them by roasting, frying or grilling – Vreeken's notes that their flavour comes through especially well with heat treatment.

Spicy Cherry (Ciliegia Piccante), also known as Bacio di Satana (Bacio di Satana) and Peperoncino Tondo Calabrese (Peperoncino Tondo Calabrese), is a popular Italian pepper (Capsicum annuum) with small, perfectly round fruits about 2–3 cm in diameter. Its heat is pleasant and moderate – 5 000 SHU, making it excellent for fresh eating, pickling, antipasti and stuffing.

This traditional Italian pepper type impresses with its compact round fruits and pleasantly crisp texture. It is described as ideal for a mildly spicy, crunchy snack, as its heat is gentle enough for more versatile culinary use.

The small size and regular round shape make the fruits particularly appealing for Mediterranean recipes, pickling and serving as antipasti.

Variety characteristics

• Variety: Spicy Cherry (Ciliegia Piccante)
• Other names: Bacio di Satana (Bacio di Satana) / Peperoncino Tondo Calabrese (Peperoncino Tondo Calabrese)
• Botanical species: Capsicum annuum
• Type: Mild to moderately hot pepper
• Heat: 5 000 SHU
• Shape: Round
• Fruit size: about 2–3 cm
• Texture: Crisp
• Popularity: Traditionally popular type in Italy
• Cultivation: Greenhouse or outdoors.

🔥 Heat

5 000 SHU

With a heat level of 5 000 Scoville units, Spicy Cherry offers distinct yet relatively mild heat. This lets the fruits be used whole and in larger quantities without the heat becoming too dominant.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for a higher yield
Planting outdoors: around the end of May
Support: taller plants can be tied up
Pruning: possible to form a more compact plant.

In autumn, the plants can be moved into pots and brought onto a bright windowsill to continue fruiting.

🍴 Culinary use

The round shape and moderate heat make this variety excellent for pickling, antipasti, salads and Mediterranean starters. The small fruits are also very suitable for stuffing with cheese and other fillings.

The combination of 2–3 cm size, crisp texture and 5 000 SHU makes this variety especially versatile in the kitchen.

White Molly / White Bullet Habanero is a rare hot-pepper variety with a unique creamy-white colour and exceptionally high heat. This type belongs to the species Capsicum chinense and stands out for its exotic origin and intensely spicy character.

The fruits are small, bullet-shaped and ripen to a pale, almost pearly colour, making them visually distinct from standard red habanero varieties. They also have a characteristic fruity aroma combined with intense heat.

The plants are compact but exceptionally productive, and can produce hundreds of fruits during the season. This makes the variety suitable for gardens as well as growing in pots or greenhouses.

Key features

✔️ Species: Capsicum chinense (habanero type)
✔️ Quantity: 15 seeds
✔️ Heat: ~100 000 – 350 000+ SHU Scoville
✔️ Colour: creamy-white / pearly when ripe
✔️ Shape: small, bullet-shaped fruits
✔️ Flavour: fruity, exotic, very hot
✔️ Plant height: about 50–70 cm
✔️ Ripening period: ~75–100 days
✔️ Germination: 10–14 days in warm conditions
✔️ Exposure: sun, warm climate

Benefits

✔️ Rare, exotic variety with a unique white colour
✔️ Exceptionally hot – for true connoisseurs
✔️ High productivity – many fruits from one plant
✔️ Suitable for growing in pots and gardens
✔️ Excellent for hot sauces and gourmet recipes
✔️ Decorative effect in the garden

Orange Thai (Orange Thai / Thai Orange) is a compact, highly productive chilli pepper (Capsicum annuum) that produces many bright orange, elongated, slender fruits. Despite its compact height of around 50 cm, this variety impresses with considerable heat of 50 000–100 000 SHU and a pleasant fruity flavour. An excellent choice for growing in pots on a sunny balcony or terrace.

Orange Thai (Orange Thai / Thai Orange) combines three highly desirable qualities — compact growth, abundant fruiting, and strong heat. The plant remains around 50 cm tall and becomes covered in beautiful bright orange chillies.

The fruits have an elongated, slender shape and are distinguished by a pleasant fruity flavour, followed by considerable heat. Its compact size makes this variety especially suitable for people with limited space, including container growing on a balcony or terrace. It needs a sunny exposure.

Variety characteristics

✔️ Variety: Orange Thai / Thai Orange (Orange Thai / Thai Orange)
✔️ Botanical species: Capsicum annuum
✔️ Type: Chilli pepper
✔️ Heat: 50 000–100 000 SHU
✔️ Plant height: around 50 cm
✔️ Growth: Compact
✔️ Fruiting: Very abundant
✔️ Fruit shape: Elongated and slender
✔️ Ripe fruit colour: Bright orange
✔️ Flavour: Fruity and very hot
✔️ Exposure: Full sun
✔️ Suitable for pots: Yes
✔️ Suitable for balconies and terraces: Yes
✔️ Growing: Greenhouse or outdoors.

🔥 Heat

50 000–100 000 SHU

Despite the plant's small size, Orange Thai is a rather hot chilli pepper. Its officially stated heat is between 50 000 and 100 000 Scoville Heat Units.

This makes it suitable for lovers of more serious heat, while the fruity character of the peppers adds more flavour to finished dishes.

🌱 Sowing and growing

Sowing period: January – April
Sowing location: Indoors
Germination temperature: 20–30°C
Greenhouse planting: Yes, for a higher yield
Outdoor planting: around the end of May
Exposure: Full sun
Growing in pots: Excellent suitability.

In autumn, the plant can be moved into a pot and brought indoors. Placed on a bright windowsill, it can continue fruiting after the end of the outdoor season.

🍴 Culinary use

The fruity flavour and high heat make Orange Thai suitable for:

• Thai and other Asian dishes
• Hot sauces
• Curries
• Soups and noodles
• Spicy marinades
• Salsa
• Drying
• Making hot seasonings

Due to the heat of 50 000–100 000 SHU, even a relatively small amount can add serious spiciness to a dish.

💡 Urban Botaniks tip: Orange Thai is an excellent choice when you have limited space but want a productive, genuinely hot chilli pepper. Choose a sufficiently sunny location — we expressly recommend growing it in full sun. Its compact growth of around 50 cm makes it particularly convenient for pots on balconies and terraces.

Limón is an aromatic hot pepper variety with a distinctive citrus flavour and bright-yellow fruits. It is suitable for growing in a garden, greenhouse or pots, and stands out for high yields and a fresh aroma. It is often used in the kitchen for sauces, salsas and seasonings.

Variety: Limón (Capsicum baccatum) — a popular South American variety with a distinctive lemon aroma.

Seed count: 15 seeds — suitable for home growing or small projects.

Plant type: medium to tall plant (around 80–100 cm).

Fruits: elongated (around 6–8 cm), ripening from green to bright yellow, with a slightly wrinkled surface.

Heat level: medium to high — approximately 30 000 – 50 000 Scoville, with a balanced spicy flavour.

Aroma and flavour: pronounced citrus (lemon) aroma with fruity notes, distinct from standard hot varieties.

Uses: suitable for fresh consumption, salsas, hot sauces, drying and seasoning.

Growing recommendations

Sowing: start indoors* at 22–28°C for optimal germination.

Lighting: requires plenty of light — a sunny position or supplementary LED lighting*.

Transplanting: move the plants outdoors after the risk of frost has passed.

Watering and care: maintain moderate moisture and good aeration; proper feeding* supports yield and fruit quality. Avoid infrequent, heavy watering.

Orange Pepperoncini (Orange Pepperoncini) is a mild and aromatic pepper variety (Capsicum annuum) that combines the classic Pepperoncini character with a beautiful warm orange colour. The fruits are about 6–9 cm long, with a lightly sweet, delicately fruity flavour and very moderate heat of 100–500 SHU. An excellent choice for pickling, salads, pizza or stuffing with cream cheese.

Orange Pepperoncini (Orange Pepperoncini) is a colourful variety of the well-known Italian Pepperoncini. Instead of the characteristic yellow-green colour, the fruits ripen to a beautiful warm orange and, when fully ripe, develop a pleasant sweetness and a fine fruity aroma.

The plant has vigorous, bushy growth and produces an abundance of fruit. Its low heat makes it especially versatile in the kitchen and suitable even for people who prefer only a mild spicy accent.

Variety characteristics

✔️ Variety: Orange Pepperoncini (Orange Pepperoncini)
✔️ Botanical species: Capsicum annuum
✔️ Type: Mildly hot pepper
✔️ Heat: 100–500 SHU
✔️ Fruit length: around 6–9 cm
✔️ Colour at maturity: Warm orange
✔️ Flavour: Lightly sweet and delicately fruity
✔️ Growth: Vigorous and bushy
✔️ Fruit production: Abundant
✔️ Cultivation: Greenhouse or outdoors
✔️ Suitable for growing in pots: Yes
✔️ Main uses: Pickling, salads and stuffing.

🔥 Heat

100–500 SHU

Orange Pepperoncini is a very mildly hot pepper. Its spiciness is delicate enough not to mask the sweetness and fruity aroma of the ripe fruits.

This makes it especially suitable for people who enjoy the flavour of hot peppers but do not want an intensely burning sensation.

🌱 Sowing and growing

Sowing period: January – April
Location: indoors
Germination temperature: 20–30°C
Cultivation: greenhouse or outdoors
Planting outdoors: around the end of May
Support: taller plants can be tied to stakes
Pruning: possible to shape a compact plant.

For a higher yield, we recommend growing in a greenhouse. At the end of the season, plants can be moved into pots and placed on a bright windowsill, where they can continue to bear fruit.

🍴 Culinary use

Orange Pepperoncini is especially suitable for:

• Pickling in vinegar or brine
• Pizza and sandwiches
• Fresh salads
• Antipasti and platters
• Stuffing with cream cheese
• Side dishes
• Mediterranean dishes

The combination of mild heat, light sweetness and fruity aroma makes this variety excellent for home pickling. It is particularly recommended for stuffing with soft cream cheese.

💡 Tip from Urban Botaniks: Let some of the fruits reach their full orange colour, if you want the variety’s characteristic combination of light sweetness and fruity aroma. For a classic Pepperoncini experience, pickle them whole or sliced in brine or vinegar.

Rocotillo (Rocotillo), also known as Spinning Tops, Red Squash, Ají Dulce and Cachucha, is an attractive chilli pepper of the species Capsicum chinense. Its fruits have an unusual shape resembling a bell or flying saucer and combine gentle sweetness with a pleasant heat of just 1 500–2 500 SHU. They resemble Habanero/Adjuma in appearance, but are much milder, allowing them to be used whole in a variety of dishes.

Aji Dulce (Aji Dulce / Spinning Tops) is an excellent choice for those who appreciate the character of Capsicum chinense but are not looking for extreme heat. The attractive shape of its fruits is one of this variety’s distinctive features – it is compared to a small bell or flying saucer.

The peppers can be cooked whole and then used as an eye-catching garnish for the finished dish. At just 1 500–2 500 SHU, spicy-food lovers can comfortably eat the fruit itself.

Variety characteristics

• Variety: Aji Dulce (Aji Dulce / Spinning Tops) 
• Other names: Spinning Tops / Red Squash / Ají Dulce / Cachucha
• Botanical species: Capsicum chinense
• Type: Mild to moderately hot pepper
• Heat: 1 500–2 500 SHU
• Taste: Mildly sweet and spicy
• Shape: Bell-shaped / resembling a flying saucer
• Resemblance: Resembles Habanero/Adjuma, but is considerably milder
• Use: Suitable for cooking whole fruits and decorative serving
• Cultivation: Greenhouse or outdoors.

🔥 Heat

1 500–2 500 SHU

For a Capsicum chinense, this is exceptionally mild heat. This is one of Rocotillo’s main advantages: you get an interesting pepper with a Habanero-like appearance, but without the characteristic extreme heat of Habanero.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse planting: for higher yields
Outdoor planting: around the end of May
Support: taller plants can be tied up
Pruning: possible to maintain a compact shape.

In autumn, the plants can be moved into pots and continue fruiting on a bright windowsill.

🍴 Culinary use

This is where the variety has an interesting advantage. It is recommended that the fruits be cooked whole, then used as a beautiful garnish for the dish. Thanks to its mild heat, the pepper can then be eaten whole by people who enjoy moderately spicy food.

It is suitable for stuffing, roasting, sauces, stews, and Caribbean or Latin American recipes that call for an aromatic pepper without excessive heat.

Umbillicatum is a wild hot pepper of the Capsicum baccatum species, described as a progenitor of all peppers with a characteristic lantern shape. Fruits ripen from green to bright red and offer mild to moderate heat between 5 000 and 50 000 SHU. The plant grows vigorously in width, tolerates light cold spells and is especially interesting to collectors and enthusiasts of wild Capsicum forms.

Umbillicatum is interesting not so much for extreme heat, but for its wild origin and connection to lantern-shaped peppers. The plant develops into a broad bush and can tolerate some light frost.

For more reliable overwintering, grow the plant as a container plant that can be moved to a protected place. More substantial pruning is also appropriate before winter, as plants spread considerably in width.

Variety characteristics

• Variety: Umbillicatum
• Botanical species: Capsicum baccatum
• Type: Wild hot pepper
• Heat: 5 000–50 000 SHU
• Fruit colour: Green → bright red
• Heat level: Mild to medium-hot
• Growth: Strongly branched and broad
• Cold tolerance: Tolerates light cold spells / light frost
• Overwintering: Suitable in a pot in a protected place
• Pruning: Recommended before winter
• Special feature: Indicated as the original wild form of lantern-shaped peppers.

🔥 Heat

5 000–50 000 SHU

The range is quite broad, from pleasantly spicy to noticeably hot fruits. We classify the pepper as mild to medium-hot, with an official range of 5 000–50 000 Scoville units.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: for higher yields
Planting outdoors: around the end of May
Growth: broad and strongly branched
Pruning: recommended for size control and before overwintering.

A notable feature is its relatively good cold tolerance. Plants can tolerate light frost, but for reliable winter protection they are best grown in pots and moved to a protected place.

🪴 Suitable for overwintering

Unlike the standard annual cultivation of peppers in our climate, Umbillicatum can be kept for the following season.

Before winter, the plant can be pruned, moved into a pot and placed somewhere protected from severe cold. This is particularly practical for this variety because plants naturally spread considerably in width.

🍴 Culinary use

The fruits can be used fresh or added to hot sauces, salsa, marinades and spicy dishes. Due to the wide range of 5 000–50 000 SHU, assess the heat of the specific crop before using a larger quantity.

💡 Urban Botaniks tip: With Umbillicatum, I would emphasise its wild origin, connection to lantern-shaped peppers and potential for overwintering. These are the characteristics that truly distinguish the variety. If keeping the plant for next season, prune it before winter and move it into a pot in a place protected from severe cold.

Striped Peach (Peppapeach Stripey) is an impressive hot pepper variety (Capsicum baccatum), created around 2021 by Chris Fowler and Matt Layton. The fruits are distinguished by an unusual peach colouring decorated with red stripes and speckles, resembling small decorative lanterns. The variety combines a fruity flavour, mild heat of 2 000–5 000 SHU and very high productivity.

Striped Peach (Peppapeach Stripey) is a relatively new variety that impresses with both flavour and appearance. The peach-coloured fruits develop characteristic red stripes and dots, which make them especially attractive on the plant.

The flavour is fruity and pleasantly spicy, without excessive heat. The plants are highly productive and yield an abundant harvest during the season. With cool overwintering and subsequent pruning, they can be preserved and develop again the following year.

Variety characteristics

✔️ Variety: Striped Peach (Peppapeach Stripey)
✔️ Botanical species: Capsicum baccatum
✔️ Type: Hot pepper
✔️ Breeders: Chris Fowler and Matt Layton
✔️ Created: around 2021
✔️ Heat: 2 000–5 000 SHU
✔️ Fruit colour: Peach with red stripes and speckles
✔️ Flavour: Fruity, sweet and spicy
✔️ Heat level: Mild to moderately hot
✔️ Yield: Very abundant
✔️ Growing: Greenhouse or outdoors
✔️ Overwintering: Possible with protection from cold.

🔥 Heat

2 000–5 000 SHU

Peppapeach Stripey is a pleasantly and moderately hot pepper. Its heat is mild enough to allow the variety's distinctive fruity flavour to remain clearly noticeable.

🌱 Sowing and growing

Sowing period: January – April
Location: indoors
Germination temperature: 20–30°C
Growing: greenhouse or outdoors
Planting outdoors: around the end of May
Support: taller plants can be tied to stakes
Pruning: suitable for shaping a compact plant.

For higher yields, greenhouse growing is recommended. In autumn, the plants can be moved into pots and continue fruiting on a bright windowsill. With cool overwintering and pruning, they can develop again in the following season.

🍴 Culinary use

The fruity flavour and relatively mild heat make this variety excellent for:

• Fresh salads
• Salsa
• Hot and sweet-and-spicy sauces
• Spicy garnishes
• Pickling
• Fresh consumption
• Decorative presentation of dishes

For salads and salsa as particularly suitable uses for this variety.

💡 Tip from Urban Botaniks: Striped Peach (Peppapeach Stripey) is an excellent choice if you are looking for a variety that is both ornamental, productive and culinarily interesting. Thanks to its relatively mild 2 000–5 000 SHU and fruity flavour, you can use a larger quantity of the beautiful striped fruits in fresh salsas and sauces without the heat completely dominating the other ingredients.

Huancho Red is a chilli pepper variety distinguished by its intense flavour and good productivity. It is suitable for growing in a garden, greenhouse or pots, providing a stable yield and quality fruit. It is used for both fresh consumption and drying or preparing various dishes.

Variety: Huancho Red

Number of seeds: 15 seeds — suitable for home growing or small garden areas.

Plant type: compact to medium-tall plant, suitable for different growing conditions.

Fruit: red when ripe, with a distinctive spicy flavour and good culinary value.

Heat level: moderate — suitable for wide culinary use

Use: suitable for fresh consumption, drying, sauces, seasonings and home recipes.

Growing recommendations

Sowing: start indoors in late winter or early spring at a temperature of around 22–26°C.

Lighting: provide sufficient light — a sunny spot or supplementary lighting* for indoor growing.

Transplanting: move the plants into larger containers or outdoors after the cold weather has passed.

Watering and care: maintain moderate moisture and use suitable fertilisers for better growth and yield.

Dong Xuan Market (Dong Xuan Market) is an interesting Vietnamese chilli pepper of the Capsicum baccatum species, discovered at Hanoi’s famous Dong Xuan Xuân Market. The small hanging fruits ripen from light green to red and have a very pleasant fruity flavour with heat of 30 000–50 000 SHU. The plant can be grown for several years if protected from frost and periodically rejuvenated by pruning.

Dong Xuan Market is named after the Dong Xuan Market in Hanoi, where this pepper was discovered. Its story is interesting: peppers originated in Central America, while this type likely reached Asia centuries ago via old trade routes.

This variety produces relatively small, hanging fruits with a fruity and pleasantly spicy flavour. An added advantage is that the plant can be kept for several seasons with proper overwintering.

Variety characteristics

• Variety: Dong Xuan Market (Dong Xuan Market)
• Botanical species: Capsicum baccatum
• Origin: Vietnam – discovered at Chợ Đồng Xuân Market, Hanoi
• Type: Hot pepper
• Heat level: 30 000–50 000 SHU
• Fruit size: Relatively small
• Position: Hanging
• Colour: Light green → red
• Flavour: Fruity and pleasantly hot
• Life cycle: Can be grown as a perennial when protected from cold
• Pruning: Suitable for rejuvenating the plant.

🔥 Heat

30 000–50 000 SHU

Dong Xuan Market offers medium-high to high heat combined with a distinctive fruity character. This balance of aroma and spiciness is one of the variety’s most interesting traits.

🌱 Sowing and growing

Sowing: January–April
Location: indoors
Temperature: 20–30°C
Greenhouse: for higher yield
Planting outdoors: around the end of May
Support: taller plants can be tied up
Pruning: suitable for a compact shape and rejuvenation.

A particularly interesting trait of this variety is that plants can live for several years. To do so, they need to overwinter in a frost-free place and be pruned periodically. In autumn, they can be moved into a pot and brought indoors to a bright location.

🍴 Culinary use

The fruity flavour and 30 000–50 000 SHU make Dong Xuan Market excellent for Asian dishes, hot sauces, salsa, curries, soups, pickles and drying. The small fruit allows easy control of the desired heat.

💡 Urban Botaniks tip: With Dong Xuan Market, the strongest highlights are its Vietnamese origin, fruity flavour and potential for perennial growing. Instead of discarding the plant after its first season, move it to a frost-free location and prune it—if it overwinters successfully, you can enjoy it for years to come.

Friggitello (Sweet Italian Pepper) is a traditional Italian Capsicum annuum pepper, popular in Mediterranean cuisine for its very mild, slightly sweet flavour with a delicate bitter note. The green fruits are slightly wrinkled and virtually non-hot – only 50–100 SHU. They are suitable for eating whole, salads, frying and stuffing.

Friggitello (Sweet Italian Pepper) is a typical Mediterranean pepper, particularly popular in Italy. It stands out for its characteristic balance of mild spiciness, sweetness and subtle bitterness, making it suitable for people who prefer flavoursome but almost non-hot peppers.

The fruits are traditionally used green and can be served whole as an appetiser, added to salads or stuffed with various fillings.

Variety characteristics

• Bulgarian name: Friggitello / Sweet Italian Pepper
• Original name: Sweet Italian Pepper / Friggitello
• Botanical species: Capsicum annuum
• Type: Very mildly hot pepper
• Heat level: 50–100 SHU
• Colour for consumption: Green
• Appearance: Slightly wrinkled
• Taste: Mildly spicy and sweet, with a subtle bitter note
• Cuisine: Italian / Mediterranean
• Suitable for: Fresh eating, salads, stuffing and cooking.

🔥 Heat

50–100 SHU

Friggitello is an almost non-hot pepper, which is exceptionally low even compared with Jalapeño.

🌱 Sowing and growing

Sowing: January–April
Germination temperature: 20–30°C
Sowing: indoors
Planting in a greenhouse: for higher yield
Planting outdoors: around the end of May
Support: taller plants can be staked
Pruning: possible for a more compact form.

In autumn, the plant can be moved into a pot and placed on a bright windowsill, where it can continue fruiting under suitable conditions.

🍴 Culinary use

Culinary versatility is one of Friggitello's greatest strengths. The green fruits are suitable as an easy appetiser in salads or as small peppers for stuffing.

In Italian cuisine, Friggitelli are especially known as peppers for quick frying or sautéing, which brings out their natural sweetness and characteristic slight bitterness.

Puertorican Red is a very hot and aromatic pepper of the species Capsicum chinense, originating from Puerto Rico. The fruits are small, red and have a distinctive shape between a teardrop and a lantern, measuring around 3–4 cm long. They stand out for their highly prized aromatic, citrusy flavour and substantial heat of 150 000 SHU, comparable to Habanero.

Puertorican Red is a variety for fans of very hot peppers who seek not only pungency, but also rich aroma. The small red fruits combine a distinctive citrus note with intense heat.

Its origin in Puerto Rico and the characteristic aroma of Capsicum chinense make it an interesting choice for hot sauces, salsa and Caribbean recipes. Its heat is comparable to Adjuma/Habanero.

Variety characteristics

• Variety: Puertorican Red
• Botanical species: Capsicum chinense
• Origin: Puerto Rico
• Type: Very hot pepper
• Heat: 150 000 SHU
• Fruit length:3–4 cm
• Shape: Between teardrop-shaped and lantern-shaped
• Ripe fruit colour: Red
• Flavour: Aromatic, with citrus notes
• Heat level: Comparable to Adjuma / Habanero
• Cultivation: Greenhouse or outdoors
• Pruning: Possible to maintain a compact form.

🔥 Heat

150 000 SHU

Puertorican Red is a very hot pepper. The official product information states 150 000 Scoville Heat Units, and its flavour and heat are compared to those of Adjuma/Habanero.

When handling the fruits, it is advisable to use gloves and avoid contact with the eyes and sensitive skin.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: recommended for higher yields
Planting outdoors: around the end of May
Support: tall plants can be tied to stakes
Pruning: possible to obtain a more compact plant.

In autumn, the plants can be moved into pots and brought indoors. On a bright windowsill, they can continue fruiting after the outdoor season ends.

🍴 Culinary use

Its intense heat and citrus aroma make Puertorican Red especially suitable for:

• Homemade hot sauces
• Caribbean sauces and marinades
• Salsa
• Spicy soups and stews
• Pickling
• Drying
• Hot spices and blends

Due to its 150 000 SHU, a relatively small amount is needed to give a dish strong heat.

Orange Glow (Orange Glow) is a medium-hot and very flavourful pepper of the species Capsicum baccatum, distinguished by large fruits with glossy orange skin. The fruits reach around 11 × 4 cm, and a plant yields an average of around 25 peppers. With a heat level of 10 000 SHU, this variety is excellent for hot sauces, soups, salads and preserving.

Orange Glow (Orange Glow) combines good fruit size, an attractive orange colour and medium heat. This makes it a versatile variety both for lovers of spicy cuisine and for growing for processing and preserving.

We especially recommend it for Mexican chilli sauce, spicy soups and preserving for winter. For people accustomed to spicy food, ripe fruits are also suitable for adding fresh to salads.

Variety characteristics

✔️ Variety: Orange Glow
✔️ Botanical species: Capsicum baccatum
✔️ Type: Medium-hot pepper
✔️ Heat level: 10 000 SHU
✔️ Fruit size: around 11 × 4 cm
✔️ Ripe fruit colour: Orange
✔️ Skin: Smooth and glossy
✔️ Average yield: around 25 fruits per plant
✔️ Growing: Greenhouse or outdoors
✔️ Suitable for: Sauces, soups, salads and preserving.

🔥 Heat

10 000 SHU on the Scoville scale

Orange Glow offers moderate, noticeable heat, allowing it to be used quite widely in the kitchen. For people already accustomed to spicy food, the grower even recommends it for adding fresh to salads.

🌱 Sowing and growing

Sowing period: January – April
Sowing: indoors
Germination temperature: 20–30°C
Greenhouse planting: for higher yields
Outdoor planting: around late May
Support: taller plants can be tied to stakes
Pruning: possible to maintain a compact shape.

In autumn, plants can be moved into pots and brought indoors. Placed on a bright windowsill, they can continue bearing fruit, extending the season.

🍴 Culinary use

Orange Glow is especially suitable for:

• Mexican chilli sauces
• Homemade hot sauces
• Spicy soups
• Fresh addition to salads
• Pickling
• Preserving for winter
• Vegetable and meat dishes.

💡 Urban Botaniks tip: Orange Glow (Orange Glow) is a very good choice if you are looking for Capsicum baccatum with larger fruits and medium heat. For maximum yield, start seedlings early and grow the plants in a greenhouse; provide suitable support if they grow tall.

Little Devil Calabrese (Little Devil Calabrese), also known as Diavolicchio Calabrese (Diavolicchio Calabrese), is a traditional Italian hot pepper (Capsicum annuum) with 50 000 SHU. The plant produces numerous small red fruits in clusters of 10–15 fruits, distinguished by strong heat, a spicy flavour and rich aroma. The variety is easy to grow and especially suitable for outdoor cultivation and pots. Little

Aji Omnicolor (Aji Omnicolor) is an attractive Peruvian hot pepper, Capsicum baccatum, combining a delicate citrus-fruity flavour with an exceptionally ornamental appearance. The small elongated fruits undergo a striking colour transformation—creamy white → light purple → orange → deep red. Since fruits at different stages of ripeness appear on the plant at the same time, it creates a truly multicoloured effect. Heat level: 30 000–50 000 SHU.

Aji Omnicolor (Aji Omnicolor) is a variety worth noticing for both its flavour and appearance. The compact plant continuously bears fruits in different colours, making it a beautiful accent for a pot, balcony, terrace or garden.

At the same time, the fruits have a pleasant citrus and fruity character typical of the interesting representatives of Capsicum baccatum. This makes the variety an excellent choice for those who want an ornamental pepper without compromising on culinary quality.

Variety characteristics

• Bulgarian name: Aji Omnicolor
• Original name: Aji Omnicolor
• Botanical species: Capsicum baccatum
• Origin: Peru
• Heat level: 30 000–50 000 SHU
• Flavour: Delicate, citrusy and fruity
• Fruits: Small and elongated
• Ripening: Creamy white → light purple → orange → deep red
• Growth: Relatively compact
• Ornamental value: Very high
• Suitable for pots: Yes
• Suitable for: Hot sauces, salsa and fresh use.

🎨 Multicoloured fruits

The most interesting feature of Aji Omnicolor (Aji Omnicolor) is the colour change during ripening:

🤍 Creamy white → 💜 Light purple → 🧡 Orange → ❤️ Deep red

The fruits do not ripen simultaneously, so a single plant can display several colours at once. This is where the very fitting name Omnicolor—"multicoloured"—comes from.

🔥 Heat

30 000–50 000 SHU

This is a distinctly hot pepper, while still allowing its characteristic citrus-fruity flavour to remain an important part of its culinary use.

🌱 Sowing and growing

Sowing: January–April
Germination temperature: 20–30°C
Sowing location: indoors
Greenhouse planting: for a higher yield
Outdoor planting: around the end of May
Growth habit: relatively compact
Pot growing: very suitable.

Taller plants can be tied to a support or pruned for a more compact shape. In autumn, they can be moved to a pot and brought to a bright windowsill, where they can continue fruiting.

🍋 Flavour and culinary use

The flavour is delicate, citrusy and fruity.

With a heat level of 30 000–50 000 SHU, Aji Omnicolor (Aji Omnicolor) is excellent for flavourful hot sauces, fresh salsa, marinades and other spicy recipes where not only heat, but also the pepper's own character, is desired.

Guindilla Verde (Guindilla Verde) is a Mediterranean-type hot pepper (Capsicum annuum) with elongated, light-green fruits and a pleasantly mild heat of 1 000–2 500 SHU. It is especially popular as a salad pepper, and in Turkey this type is known as Çarliston Biber (Çarliston Biber). The plant remains compact at around 80 cm and produces an excellent harvest even outdoors.

Guindilla Verde (Guindilla Verde) combines mild heat, fresh flavour and easy cultivation. The elongated light-green fruits are widely used in Mediterranean cuisine and are especially suitable for fresh eating and salads.

The variety is also practical for home growing: plants reach around 80 cm, remain relatively compact and perform well outside a greenhouse.

 Variety characteristics

• Variety: Guindilla Verde (Guindilla Verde)
• Botanical species: Capsicum annuum
• Type: Mildly hot pepper
• Heat level: 1 000–2 500 SHU
• Fruit shape: Elongated
• Colour: Light green
• Height: Around 80 cm
• Growth: Compact
• Outdoor yield: Very good
• Popularity: Widely used in the Mediterranean
• Turkish name: Çarliston Biber (Çarliston Biber)
• Main use: Salad pepper.

🔥 Heat

1 000–2 500 SHU

Guindilla Verde is a mild hot pepper whose heat does not overpower its flavour. This makes it suitable for more generous use in fresh dishes and salads. Vreeken's lists an official range of 1 000 to 2 500 Scoville.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: for higher yield
Planting outdoors: around the end of May
Height: around 80 cm
Support: stakes can be used for taller plants
Pruning: possible to maintain a compact shape.

One strength of this variety is that it yields well outdoors, so a greenhouse is not essential. In autumn, plants can be moved into pots on a bright windowsill to continue fruiting.

🍴 Culinary use

Guindilla Verde is especially suitable for fresh salads, Mediterranean appetisers, sandwiches, side dishes and mildly spicy vegetable dishes. Its gentle 1 000–2 500 SHU allows it to be used in much larger quantities than very hot varieties.

We specifically describe it as a popular “salad pepper” in the Mediterranean.

💡 Urban Botaniks tip: With Guindilla Verde (Guindilla Verde), we would emphasise its three strongest qualities: mild heat, excellent use as a salad pepper and good outdoor fruiting. This makes it a practical variety for people who want fresh spiciness without extreme heat.

Habanero Red (Adjuma type) are exceptionally hot peppers with a distinctive fruity aroma and intense flavour. This variety belongs to the species Capsicum chinense and is known for its intense heat and exotic origins in the Caribbean region and South America.

The fruits are small, wrinkled and ripen from green to deep red, developing the characteristic habanero aroma – lightly fruity and citrusy, with an exceptionally intense spicy kick.

This variety is highly productive and suitable for growing both in the garden and in pots, and is widely used for hot sauces, seasonings and exotic cuisine.

Key features

✔️ Species: Capsicum chinense (hot pepper – habanero type)
✔️ Quantity: 25 seeds
✔️ Heat level: 100 000 – 350 000+ SHU (Scoville)
✔️ Fruit shape: small, slightly wrinkled
✔️ Colour: from green to deep red when ripe
✔️ Flavour: fruity, lightly citrusy, very spicy
✔️ Plant height: around 60–90 cm
✔️ Ripening period: ~90–100 days
✔️ Germination: 8–21 days at 22–28°C
✔️ Exposure: sun, warm climate

Benefits

✔️ Exceptionally hot – suitable for chilli enthusiasts
✔️ Rich fruity aroma characteristic of habanero varieties
✔️ High productivity – many fruits from one plant
✔️ Suitable for sauces, drying and seasonings
✔️ Can be grown both in the garden and in pots
✔️ Exotic variety with professional culinary use

Hot Demon Red (Hot Demon Red) is a compact, early-maturing and exceptionally productive hot pepper of the species Capsicum frutescens. The small fruits are about 4 × 1 cm, yet reach an impressive 170 000 SHU. One plant can easily produce around 100 peppers, making this variety an excellent choice for lovers of intense heat with limited space. In Africa this type of pepper is known as Bird Pepper, and in Indonesia as Rawit.

Hot Demon Red (Hot Demon Red) combines three highly desirable qualities – compact growth, early ripening and exceptionally abundant fruiting. Despite the small fruit size, its heat is serious and only a very small amount is enough for an intensely spicy result.

We note that for experienced chilli enthusiasts the variety offers pleasantly strong heat, while for most people the sensation fully justifies the name “Hot Demon”.

Variety characteristics

• Variety: Hot Demon Red (Hot Demon Red)
• Botanical species: Capsicum frutescens
• Type: Very hot pepper
• Heat: 170 000 SHU
• Fruit size: approximately 4 × 1 cm
• Growth: Compact
• Ripening: Early
• Productivity: Very high
• Yield: Easily reaches around 100 fruits per plant
• African name for this type: Bird Pepper
• Indonesian name: Rawit
• Cultivation: Greenhouse or outdoors.

🔥 Heat

170 000 SHU

Hot Demon Red  is a very hot pepper. The official product page states exactly 170 000 Scoville units.

This variety is for people who already have experience with hot peppers. When handling a larger quantity of fruit, it is sensible to use gloves and avoid contact with the eyes and face.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for higher yield
Outdoor planting: around the end of May
Pruning: can be used to maintain a compact shape
Support: taller plants can be tied to stakes.

In autumn, plants can be moved into pots and placed on a bright windowsill, where they can continue fruiting.

🍴 Culinary use

Because of its small fruits and high heat, Hot Demon Red  is suitable for hot sauces, Asian and African dishes, soups, curries, marinades, drying and making hot seasonings.

At 170 000 SHU, a small amount is enough to add serious heat to an entire dish.

💡 Urban Botaniks tip: For Hot Demon Red (Hot Demon Red) I would focus above all on the combination “compact plant + early ripening + around 100 fruits + 170 000 SHU”. These are the characteristics that distinguish the variety most strongly, without needing to repeat the remaining technical data in the detailed description.

Urfa Biber (Urfa Biber) is a traditional Turkish hot pepper (Capsicum annuum) from the region of Urfa, Turkey, known for its unusually rich, warm, lightly smoky and delicately sweet flavour. The fruits change from deep red to a very dark, almost black-purple colour. It is especially prized after traditional drying, when it develops its characteristic deep aroma. Excellent for kebabs, meat, stews, sauces and even combinations with chocolate and coffee.

Urfa Biber (Urfa Biber) is a pepper in which aroma is just as important as heat. After harvesting, the fruits are traditionally sun-dried during the day and covered at night to "sweat". This process contributes to its characteristic dark colour and complex sweet-smoky flavour.

The variety ripens in approximately 70–90 days and is most often used dried and crushed into flakes. Interestingly, besides savoury recipes, Urfa Biber is also used in desserts, especially in combination with chocolate and coffee.

Variety characteristics

• Variety: Urfa Biber (Urfa Biber)
• Botanical species: Capsicum annuum
• Origin: The Urfa region, Turkey
• Type: Hot pepper
• Colour: Deep red → dark red → almost black-purple
• Flavour: Rich, warm, lightly smoky and delicately sweet
• Growth: Medium-height plant
• Climate: Prefers warm conditions
• Time to ripening: approximately 70–90 days
• Traditional processing: Sun-drying followed by "sweating"
• Main form of use: Dried and crushed into flakes
• Culinary uses: Meat, kebabs, stews, sauces, chocolate and coffee.

🔥 Heat

15 000–30 000 SHU

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse planting: recommended for a higher yield
Outdoor planting: around the end of May
Ripening: approximately 70–90 days
Support: taller plants can be tied up
Pruning: possible to maintain a compact shape.

In autumn, plants can be moved into pots and brought indoors to a bright place, where they may continue fruiting.

🍴 Culinary use

Urfa Biber is especially popular in Turkish cuisine and is an excellent addition to:

• kebabs and grilled meat;
• lamb and beef;
• stews and slow-cooked dishes;
• vegetables and sauces;
• spicy marinades;
• chocolate desserts;
• coffee and coffee desserts.

The combination of heat, sweetness and a lightly smoky character means it can be used as a complex seasoning rather than simply to add heat. Its growing use in sweet recipes with chocolate and coffee is also noted.

💡 Advice from Urban Botaniks: With Urfa Biber (Urfa Biber), I would place the main emphasis on the traditional drying method and complex sweet-smoky flavour, rather than on the Scoville value alone. It is the processing method that turns this pepper into the distinctive Turkish spice used with meat and kebabs as well as in more unusual combinations with chocolate and coffee.

Süs Akagi Bakan (Süs Akagi Bakan) is an interesting Turkish hot pepper of the Capsicum frutescens species, described as a kind of “Turkish Rawit”. Compared with most Asian Rawit types, its fruits have a richer flavour and more pronounced sweetness, and their position on the plant is slightly less upright. The heat is serious – 30 000–50 000 SHU.

Süs Akagi Bakan (Süs Akagi Bakan) offers an interesting combination of the characteristic heat of Capsicum frutescens and a sweeter, more pronounced flavour. This is what distinguishes it from typical small Asian Rawit peppers.

With 30 000–50 000 SHU, this variety is hot enough for spicy-food enthusiasts, while its flavour makes it interesting for a variety of sauces and dishes where more than heat is desired.

Variety characteristics

• Bulgarian name: Syus Akagi Bakan
• Original name: Süs Akagi Bakan
• Botanical species: Capsicum frutescens
• Type: Turkish Rawit type
• Heat level: 30 000–50 000 SHU
• Flavour: Richer and sweeter than most Rawit types
• Fruit position: Upright, but less so than typical Asian Rawit
• Cultivation: Greenhouse or outdoors
• Suitable for: Hot sauces, marinades and spicy dishes.

🔥 Heat

30 000–50 000 SHU

🌱 Sowing and growing

Sowing: January–April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for higher yield
Outdoor planting: around the end of May
Support: taller plants can be tied up
Pruning: possible to maintain a compact shape.

In autumn, the plants can be moved into pots and placed on a bright windowsill, where, under suitable conditions, they can continue to bear fruit.

🍴 Culinary use

The combination of 30 000–50 000 SHU and a sweeter flavour makes Süs Akagi Bakan (Süs Akagi Bakan) interesting for hot sauces, marinades and a variety of spicy dishes.

Aji Picante de Eusebio is a traditional hot pepper, Capsicum frutescens, grown for many years on the island of Tenerife. The plants reach about 1 m in height and produce small, distinctive teardrop-shaped fruits about 3 cm long. The peppers have a pleasant fruity aroma and medium heat of approximately 10 000 SHU.

Aji Picante de Eusebio is a variety with an interesting history linked to the Canary Islands. It has been grown for many years on Tenerife, and the beginning of its selection is attributed to an unknown grower named Eusebio.

Its main advantage is the combination of compact teardrop-shaped fruits, fruity aroma and medium heat. At approximately 10 000 SHU, the pepper is spicy enough to give food character without reaching the extreme levels of Habanero and superhot varieties.

Variety characteristics

• Bulgarian name: Aji Picante de Eusebio
• Original name: Aji Picante de Eusebio
• Botanical species: Capsicum frutescens
• Origin: Tenerife, Canary Islands
• Heat: 10 000 SHU
• Plant height: approximately 1 m
• Fruit length: approximately 3 cm
• Shape: Teardrop-shaped
• Aroma: Fruity
• Heat according to the manufacturer: Medium
• Cultivation: Greenhouse or outdoors
• Suitable for: Sauces, salsa, marinades and fresh use.

🔥 Heat

10 000 SHU

This is a convenient heat level for culinary use — distinctive enough, yet allowing the fruity aroma to be noticed rather than the flavour being dominated solely by spiciness.

🌱 Sowing and growing

Sowing: January–April
Location: indoors
Germination temperature: 20–30°C
Greenhouse planting: recommended for higher yield
Outdoor planting: around the end of May
Height: approximately 1 m
Support: taller plants can be tied up
Pruning: possible for a more compact form.

In autumn, the plants can be moved into pots and brought to a bright window, where they can continue fruiting under suitable conditions.

🍴 Culinary use

The fruity aroma and relatively moderate 10 000 SHU make the variety suitable for hot sauces, salsa, marinades and various spicy dishes.

Rocoto Mix (Rocoto Pepper ‘Mixture’) is a colourful mix of cold-tolerant Capsicum pubescens chilli peppers, producing red, orange and yellow fruits. The peppers are thick-walled, about 5 cm, with Rocoto’s characteristic black seeds, and the plants bloom with beautiful blue flowers. This species can be grown as a perennial and tolerates short periods at around and slightly below 0°C.

Rocoto Mix is especially interesting for its combination of ornamental appearance, good cold tolerance and potential for perennial cultivation. The plants are vigorous and hairy, while the fleshy fruits range from oval-round to slightly blocky.

The variety ripens relatively late, so growing it in a large pot is a practical solution—during autumn, the plant can easily be moved indoors and kept for the next season.

Features

• Bulgarian name: Tree pepper Rocoto Mix
• Original name: Boom- of Rocotopeper ‘Mixture’
• Botanical species: Capsicum pubescens
• Type: Perennial hot pepper
• Fruit colours: Red, orange and yellow
• Fruit size: about 5 cm
• Shape: Oval-round to slightly blocky
• Fruit walls: Thick and fleshy
• Seeds: Characteristically black
• Plant flowers: Blue
• Growth: Vigorous, with hairy stems and leaves
• Cold tolerance: Tolerates a few degrees of light frost
• Overwintering: Suitable
• Heat: Quite hot; for this Vreeken's mix, no specific SHU value is given.

🔥 Heat

Quite hot—no officially stated SHU value

🌱 Sowing and growing

Sowing: January–April
Temperature: 20–30°C
Planting in a greenhouse: for higher yield
Outdoors: around the end of May
Growing in a pot: strongly recommended if you wish to overwinter
Pruning: can be pruned in winter
Support: can be tied up when growing vigorously.

Rocoto ripens relatively late. It is recommended to grow plants in pots so they can easily be brought indoors in October. After winter pruning, they can bear fruit again the following year—and year after year.

❄️ Better cold tolerance

One of the most interesting traits of Capsicum pubescens is its ability to tolerate lower temperatures than many other cultivated hot peppers.

🍴 Culinary use

The thick, fleshy fruits make Rocoto especially interesting for stuffing, pickling and cooking. A customer of ours, who recommends removing the top and seed placenta, pickles the fruits and then fills them with cream cheese.

Troll is a compact, highly ornamental chilli pepper that impresses with variegated green-white-purple leaves, deep-purple stems and numerous dark-purple fruit ripening gradually to red. The plant reaches only around 50 cm in height, making it excellent for pots, balconies and small spaces. The olive-shaped fruit is plentiful and offers clear heat of 10 000–15 000 SHU.

Troll combines ornamental appearance with edible hot fruit. Its strongest feature is its unusual colouring – variegated leaves are speckled with green, white and purple spots, while the stems are deep dark purple.

The same purple colour appears on young fruit. They have an interesting olive-like shape, form in large numbers and turn from dark purple to red at full maturity. The compact height of around 50 cm further enhances the variety’s ornamental value.

Variety characteristics

• Variety: Troll
• Type: Hot and ornamental pepper
• Botanical species: Capsicum sp. – the exact species is not specified by Vreeken's
• Heat: 10 000–15 000 SHU
• Height: around 50 cm
• Growth: Compact
• Leaves: Variegated – green with white and purple spots
• Stems: Deep dark purple
• Fruit shape: Olive-shaped
• Colour of young fruit: Dark purple
• Colour at maturity: Red
• Fruiting: Abundant
• Suitable for pots: Yes.

🔥 Heat

10 000–15 000 SHU

Unlike Troll Long Phen, the standard Troll has its heat level clearly stated by the manufacturer – 10 000–15 000 Scoville Heat Units. The small fruits are described as quite hot.

This is a pleasant medium heat level – considerably spicier than Jalapeño, but far from extreme Habanero and superhot varieties.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: for a higher yield
Outdoor planting: around the end of May
Height: about 50 cm
Pruning: as needed to maintain a compact form.

At the end of the season, the plant can be moved into a pot and brought onto a bright windowsill, where it can continue fruiting under suitable conditions.

🪴 Ornamental value

This is where Troll stands out most. One compact plant combines:

variegated leaves → dark-purple stems → purple fruits → ripe red peppers.

This creates an interesting colour composition through the different stages of development. At only about 50 cm tall, the variety is especially suitable for ornamental growing in pots on a balcony, terrace or sunny windowsill.

🍴 Culinary use

At 10 000–15 000 SHU, the fruits can be used for hot sauces, salsa, marinades and various spicy dishes. Their small size allows easy dosing.

Still, for this variety I would place the main emphasis on the combination of ornamental value and edible hot fruits, as this is precisely what sets it apart from many standard varieties.

💡 Urban Botaniks tip: For Troll (Troll), I would focus primarily on its compact 50 cm height and striking combination of variegated leaves, purple stems and colour-changing fruits. This is a variety that can easily be sold both as a hot and ornamental pepper – it looks impressive in a pot while producing numerous edible fruits with a genuine heat level of 10 000–15 000 SHU.

Early Jalapeño (Jalapeño Early Hot) is a popular Mexican hot pepper variety (Capsicum annuum) with distinctive smooth, fleshy fruits and moderate heat of 2 500–8 000 SHU. The peppers reach approximately 5 × 2 cm and ripen from green to red. They are suitable for fresh eating, salsa, pickling, cooking, as well as smoking and drying.

Early Jalapeño (Jalapeño Early Hot) is a classic Mexican pepper type, valued for its balance of flavour and moderate pungency. The fruits can be harvested green for their distinctive fresh flavour or left to ripen fully to red.

This is a versatile variety for home cooking – excellent for fresh salsa and spicy dishes, while the smoked and dried ripe fruits can be used in chipotle style. Vreeken's describes it as a very popular Mexican variety with predominantly moderate heat.

Variety characteristics

• Variety: Early Jalapeño (Jalapeño Early Hot)
• Botanical species: Capsicum annuum
• Origin/type: Mexican Jalapeño
• Heat: 2 500–8 000 SHU
• Fruit size: approximately 5 × 2 cm
• Skin: Very smooth
• Colour: Green → red
• Flavour: Moderately hot
• Consumption: Green or fully ripe
• Suitable for: Fresh consumption, salsa, smoking and drying.

🔥 Heat

2 500–8 000 SHU

This range makes Jalapeño Early Hot a moderately hot and highly versatile pepper. Its pungency is pronounced enough without masking the flavour of the fruit itself. The manufacturer's official page states a range of 2 500–8 000 Scoville.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for a higher yield
Planting outdoors: around the end of May
Support: taller plants can be tied up
Pruning: possible for shaping a compact plant.

In autumn, plants can be moved into pots and brought onto a bright windowsill, where they can continue fruiting.

🍴 Culinary use

Early Jalapeño (Jalapeño Early Hot) is an excellent choice for fresh salsa, tacos, burritos, nachos, pizza, burgers, pickling and a variety of spicy dishes. Green fruits are the classic choice for fresh use and pickling, while ripe red fruits can be smoked and dried. These latter uses are also explicitly stated by Vreeken's.

💡 Urban Botaniks tip: For a classic fresh flavour, harvest Early Jalapeño (Jalapeño Early Hot) while green. If you prefer a riper flavour profile or want to smoke and dry the fruits, allow them to transition fully from green to red.

Aci Sivri is a traditional Turkish hot pepper variety (Capsicum annuum), valued for its distinctive long, slender fruits and rich, complex flavour. The peppers reach around 15–18 cm long, have a slightly wrinkled surface and ripen from green to deep red. Their heat is substantial – approximately 30 000–50 000 SHU on the Scoville scale, although individual fruits may be milder. In Turkey, Aci Sivri is traditionally harvested and eaten while still green.

Aci Sivri is a classic Turkish hot pepper variety that combines good heat with excellent flavour. Unlike varieties where the main focus is solely on heat intensity, Aci Sivri stands out for its rich, complex flavour, making it an interesting choice for culinary use.

The plants grow vigorously and form numerous characteristic long, narrow and slightly wrinkled peppers. The fruits reach approximately 15–18 cm in length. They are green at first and turn red when fully ripe. In Turkish culinary tradition, however, the peppers are most often harvested green, before reaching full maturity.

The variety's heat level is 30 000–50 000 Scoville Heat Units (SHU). The producer notes that natural variation is possible and occasionally milder fruits occur, but the characteristic flavour remains.

Aci Sivri is suitable for both greenhouse and outdoor cultivation. Greenhouse growing is recommended for higher yields. Seeds can be sown indoors from January to April, at a temperature of 20–30°C. Young plants are moved outdoors around the end of May, once the risk of low temperatures has passed.

With more vigorous growth, plants can be tied to a support and, if desired, pruned to maintain a more compact shape. An interesting feature is that plants can be moved into pots in autumn and continue fruiting on a bright windowsill.

Variety characteristics

✔️ Variety: Aci Sivri
✔️ Type: Hot pepper
✔️ Botanical name: Capsicum annuum
✔️ Origin: Traditional Turkish variety
✔️ Heat level: 30 000–50 000 SHU
✔️ Fruit length: approx. 15–18 cm
✔️ Shape: Long and thin
✔️ Surface: Slightly wrinkled
✔️ Colour: Green → red when ripe
✔️ Flavour: Rich and complex
✔️ Traditional harvest: Green stage
✔️ Suitable for: Greenhouse and outdoor cultivation.

🌡️ Pungency

🔥 30 000–50 000 SHU on the Scoville scale

This places Aci Sivri among noticeably hot varieties. The intensity can vary between individual fruits; according to Vreeken's Zaden, milder peppers sometimes occur.

🌱 Sowing and growing

Sowing period: January – April
Sowing location: indoors
Germination temperature: 20–30°C
Planting outdoors: approximately the end of May
Growing: outdoors or in a greenhouse
For higher yields: greenhouse growing is recommended.

🍴 Culinary use

Aci Sivri can be used:

• Fresh
• For Turkish and Mediterranean dishes
• For hot sauces
• For pickling and preserves
• For cooking and roasting
• For drying and subsequent grinding
• For seasoning various spicy dishes

Traditionally, the fruits are harvested green, but they can be left on the plant until fully red and ripe.

📦 Contents

✔️ 25 Aci Sivri seeds

💡 Urban Botaniks tip: Start Aci Sivri indoors early enough and provide consistent warmth during germination. When growing in Bulgaria, an early start gives the plants more time to develop a strong root system and form a good harvest during the warm months.