Chilli Pepper Seeds

Shata Baladi is a traditional Egyptian chilli pepper of the species Capsicum annuum, valued for its pleasant fruity flavour and heat level of 20 000–25 000 SHU. The compact plant reaches around 60 cm and is excellent for growing in pots. The small upright fruits reach up to 4 × 2.5 cm and are especially suitable for drying and making homemade chilli powder.

Shata Baladi combines substantial yet well-balanced heat with a pleasant fruity character. In Egypt, this type of pepper is widely used to make chilli powder, which is also one of the most suitable uses for home-grown fruits.

The plant is compact, with short branches, and reaches about 60 cm. This makes it a practical choice not only for the garden and greenhouse, but also for a terrace or balcony, where it can be grown in a suitable pot.

Variety characteristics

• Bulgarian name: Shata Baladi
• Original name: Shata Baladi
• Botanical species: Capsicum annuum
• Origin: Egypt
• Heat level: 20 000–25 000 SHU
• Flavour: Pleasantly fruity
• Height: around 60 cm
• Growth habit: Compact, with short branches
• Fruit position: Upright
• Maximum length: around 4 cm
• Maximum width: around 2.5 cm
• Suitable for pots: Yes
• Main use: Drying and making chilli powder.

🔥 Heat

20 000–25 000 SHU

This is enough heat for a noticeable effect in sauces and seasonings, while the variety remains far from the extreme heat of Habanero and superhot peppers.

🌱 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: around 60 cm
Growing in pots: highly suitable.

Taller plants can be staked or pruned for a more compact shape. In autumn, the plants can be moved into pots and continue fruiting on a bright windowsill.

🌶️ Suitable for homemade chilli powder

This is one of the most distinctive features of Shata Baladi. The Egyptian pepper is widely used for making chilli powder.

After ripening, the fruits can be thoroughly dried and ground. The variety's fruity character adds more aroma to the seasoning, instead of offering heat alone.

🍴 Culinary use

Besides chilli powder, Shata Baladi can be used for hot sauces, marinades, soups, stews and various spicy dishes. 

Dark Poinsettia​ (Poinsettia Dark) is an attractive and highly productive hot pepper variety (Capsicum annuum) that combines ornamental appeal with edible fruit. The compact, highly branched plant produces numerous upright peppers in clusters of 10 or more, ripening from green to dark red. With heat of 1 500–2 500 SHU, the variety is pleasantly spicy and suitable for culinary use and ornamental growing.

Poinsettia Dark (Poinsettia Dark) impresses with its dense, branching growth and abundance of fruits. Before fruiting, the plant is covered with numerous white flowers, followed by its characteristic clusters of thin, upright peppers.

Its compact size and the attractive contrast of foliage, white flowers and gradually darkening red fruits make this variety very suitable for ornamental container growing.

Variety characteristics

✔️ Variety: Poinsettia Dark (Poinsettia Dark)
✔️ Botanical species: Capsicum annuum
✔️ Type: Hot / ornamental pepper
✔️ Heat level: 1 500–2 500 SHU
✔️ Fruit size: approx. 7 × 1 cm
✔️ Shape: Thin and elongated
✔️ Fruit position: Upright
✔️ Colour: Green → dark red
✔️ Fruits per cluster: 10 or more
✔️ Plant height: approx. 60–70 cm
✔️ Width: Almost as wide as it is tall
✔️ Growth: Strongly branching
✔️ Flower colour: White
✔️ Fruiting: Exceptionally abundant.

🔥 Heat

1 500–2 500 SHU

Poinsettia Dark is a mild to moderately hot pepper. This is a relatively approachable heat level, allowing the fruits to be used more freely in the kitchen.

🌱 Sowing and growing

Sowing period: January – April
Sowing: Indoors
Germination temperature: 20–30°C
Growing: Greenhouse or outdoors
Planting outdoors: Around the end of May
Pruning: Possible to maintain a compact shape
Support: Taller plants can be tied up if necessary.

For a higher yield, greenhouse cultivation is recommended. In autumn, plants can be moved into pots and brought indoors, where on a bright windowsill they can continue fruiting.

🍴 Culinary use

Poinsettia Dark can be used for:

• Fresh consumption
• Salads and spicy garnishes
• Sauces and salsa
• Pickling
• Preserves
• Drying
• Homemade spicy seasonings

Thanks to its thin fruits, this variety is particularly practical for drying.

💡 Urban Botaniks tip: Poinsettia Dark (Poinsettia Dark) is an excellent choice for pots and places where you want the plant to serve both an ornamental and practical purpose. The large clusters of upright, dark-red fruits create an impressive effect, while their moderate heat makes them much easier to use in the kitchen than extremely hot ornamental varieties.

Aji Charapita (Aji Charapita) is a renowned wild Peruvian chili pepper (Capsicum frutescens) that produces hundreds of small, round, bright-yellow fruits on a single plant. The small peppers grow upright and are extremely popular in Peru and Bolivia, where they are traditionally used to flavour local dishes and fresh spicy garnishes. Despite its tiny size, Aji Charapita is exceptionally hot – 100 000–250 000 SHU on the Scoville scale.

Aji Charapita (Aji Charapita), also known as the Wild Peruvian Pepper – Wild Peruvian chili pepper, is one of the most recognizable traditional hot varieties from South America. Vreeken's Zaden classifies it as Capsicum frutescens.

The variety's main distinguishing feature is its huge number of fruits. A well-developed plant can produce hundreds of small, round yellow peppers that grow upright on the plant. Once fully ripe, their bright-yellow colour makes them highly decorative and easy to recognize.

But their small size is deceptive. Aji Charapita reaches an impressive 100 000–250 000 Scoville units, placing it firmly among the very hot peppers. According to Vreeken's Zaden, its heat is roughly comparable to that of the wild Tepin pepper.

The variety is suitable for both greenhouse and outdoor cultivation. Greenhouse cultivation is recommended for maximum yield. Start the seeds indoors between January and April at 20–30°C, and the plants can be moved outdoors around the end of May.

Taller plants can be tied to a support or pruned to achieve a more compact form. An interesting feature is that at the end of the season, plants can be transplanted into pots and brought indoors, where they can continue fruiting on a bright windowsill.

Variety characteristics

✔️ Variety: Aji Charapita (Aji Charapita)
✔️ Other name: Wild Peruvian Pepper / Wild Peruvian chilli pepper
✔️ Botanical name: Capsicum frutescens
✔️ Type: Very hot chilli pepper
✔️ Origin / traditional popularity: Peru and Bolivia
✔️ Heat level: 100 000–250 000 SHU
✔️ Fruit shape: Small and round
✔️ Ripe-fruit colour: Bright yellow
✔️ Fruit position: Upright
✔️ Productivity: Hundreds of fruits per plant
✔️ Cultivation: Greenhouse or outdoors
✔️ Suitable for growing in pots: Yes.

🔥 Heat

100 000–250 000 SHU

This is a very hot pepper. Aji Charapita can reach up to 250 000 Scoville units, and its heat is comparable to that of Tepin.

For comparison, this means that even one of the small fruits can add considerable heat to a dish.

⚠️ When handling ripe fruits, it is recommended to wear gloves and avoid contact with the eyes and sensitive areas of the skin.

🌱 Sowing and growing

Sowing period: January – April

Sowing location: indoors

Germination temperature: 20–30°C

Greenhouse planting: recommended for a higher yield

Planting outdoors: approximately the end of May

Support: stakes can be used for taller plants

Pruning: possible to shape a more compact plant.

Aji Charapita is a heat-loving variety, and starting the seeds early provides a longer period for development and fruiting.

🪴 Container growing

Aji Charapita is also an interesting choice for container growing.

In autumn, plants can be lifted from the garden or moved indoors in their pots. Placed in a bright window, they can continue producing fruit after the outdoor season has ended.

This is particularly useful for plants that still carry a large number of unripe fruit.

🍴 Culinary use

Aji Charapita is especially valued in South American cuisine and can be used for:

• Salsa
• Hot sauces
• Marinades
• Fresh spicy garnishes
• Soups and stews
• Meat and vegetable dishes
• Drying
• Preparing hot seasonings
• Traditional Peruvian and Bolivian recipes

Its use in Criolla is particularly characteristic – a combination of red onion, lemon juice, salt, water and crushed Aji Charapita.

💡 Urban Botaniks tip: For Aji Charapita, an early start is particularly beneficial. Sow the seeds in warmth at 20–30°C and provide strong light after germination. Due to the huge number of small fruit, one well-developed plant can produce an impressive harvest, while growing in a pot makes it easy to move indoors in autumn and extend the season.

Hungarian Yellow Wax is a popular hot pepper variety with balanced heat and excellent flavour. It is characterised by long yellow fruits and high productivity, making it suitable for both gardens and pots.

Variety: Hungarian Yellow Wax (Capsicum annuum)

Number of seeds: 25 seeds

Plant type: medium-height plant (about 40–60 cm)

Fruits: about 10–15 cm long, conical; ripen from light yellow to orange and red

Heat level: moderate — approximately 1 000 to 15 000 Scoville units

Use: suitable for fresh consumption, roasting and especially pickling

Growing recommendations

Sowing: start indoors* in late winter (February–March) at a temperature of about 20–25°C.

Lighting: prefers a sunny spot or strong artificial light* for maximum yield.

Transplanting: move plants outdoors after the risk of frost has passed and the soil has warmed up.

Watering and care: maintain moderate moisture and use a suitable fertiliser* for better growth and fruiting. Avoid infrequent, heavy watering.

Tabasco Red is a classic Central American hot pepper, Capsicum frutescens, best known as a variety used to make Tabasco sauce. The compact, highly productive plant produces juicy elongated fruits about 4–5 × 1 cm, ripening from green through yellow and orange to bright red. Its heat is 30 000–50 000 SHU, while the flavour combines pleasant aromatic and sweet notes.

Tabasco Red is especially valued for making hot sauces. The fruits have an unusually thick and very juicy flesh, making them an excellent raw material for processing. Besides sauces, ripe peppers can be finely chopped and used directly in various dishes.

The plant is bushy, compact and very productive, making this variety interesting both for the garden and greenhouse and for growers seeking a large quantity of small hot fruits.

Variety characteristics

• Bulgarian name: Tabasco Red
• Original name: Tabasco Red
• Botanical species: Capsicum frutescens
• Origin: Central America
• Heat level: 30 000–50 000 SHU
• Fruit size: about 4–5 × 1 cm
• Shape: Elongated
• Ripening: Green → yellow → orange → bright red
• Flavour: Aromatic with sweet notes
• Fruit flesh: Thick and very juicy
• Growth habit: Bushy and compact
• Fruit production: Very abundant
• Main use: Hot sauces.

🔥 Heat

30 000–50 000 SHU

This is a distinct heat level, but well below Habanero and extremely hot varieties.

🌱 Sowing and growing

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

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

🍴 Culinary use

Here the variety's purpose is particularly clear: Tabasco Red is an excellent pepper for making hot sauces. The thick, juicy flesh is one of the reasons why this variety is so suitable for this purpose.

In addition, the fruits have aromatic and sweet nuances and can be used finely chopped in various dishes.

Lemon Colormix (Limòn Colormix) is a very hot and exceptionally aromatic pepper of the Capsicum chinense species. It stands out with a true lemon aroma, delicate spicy flavour and an impressive variety of colours – red, caramel, reddish-brown, yellow, orange, olive green and dark green. The fruits resemble Madame Jeanette but are about 1/3 smaller and even hotter, reaching 150 000–400 000 SHU.

Lemon Colormix (Limòn Colormix) is an interesting choice for Capsicum chinense enthusiasts seeking intense heat, aroma and unusual colours. The elongated fruits have a characteristic spicy flavour with a distinct lemon aroma.

The colour combination is especially attractive – the plants can produce fruits in seven different colour variants, making this mix interesting for both culinary and ornamental growing.

Variety characteristics

• Variety: Lemon Colormix (Limòn Colormix)Botanical species: Capsicum chinense
• Type: Very hot pepper
• Heat level: 150 000–400 000 SHU
• Shape: Elongated
• Colours: Red, caramel, reddish-brown, yellow, orange, olive green and dark green
• Flavour: Delicate and spicy
• Aroma: Strong lemon
• Comparison: Similar to Madame Jeanette
• Size compared with Madame Jeanette: About 2/3 of the size
• Heat level compared with Madame Jeanette: Higher
• Cultivation: Greenhouse or outdoors.

🔥 Heat

150 000–400 000 SHU

Lemon Colormix is a very hot pepper, with its range of 150 000 to 400 000 SHU placing it well above varieties such as Jalapeño and Cayenne. It is described as slightly hotter than Madame Jeanette.

⚠️ When handling ripe fruits, using gloves and avoiding contact with the eyes and sensitive skin is recommended.

🌱 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: tie taller plants to stakes
Pruning: may be used to form a 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

The combination of intense heat and lemon aroma makes Lemon Colormix especially suitable for hot sauces, salsa, spicy marinades, Caribbean and Asian recipes, as well as drying and making an aromatic hot seasoning.

Because of the high 150 000–400 000 SHU, a relatively small amount is needed to add both intense heat and citrus character.

💡 Tip from Urban Botaniks: With Lemon Colormix, we would highlight two characteristics that truly set this product apart – the lemon aroma and variety of colours. They make this mix far more interesting than a standard super-hot pepper, while the 150 000–400 000 SHU range adds serious heat for experienced chilli lovers.

Antep Aci Dolma (Antep Aci Dolma) is a productive Turkish pepper variety (Capsicum annuum), developed specifically for stuffing. It produces large, blocky, thick-walled fruits that ripen from green to red. The flavour is sweet and aromatic, with pleasant mild to medium heat of 1 000–5 000 SHU. The plant reaches about 1.5 m and is suitable for a greenhouse or a warm, sheltered outdoor spot.

Antep Aci Dolma (Antep Aci Dolma) combines the traits of a fleshy sweet pepper with delicate heat. The large fruits have thick flesh and a convenient blocky shape, making them excellent for stuffing.

The variety is very productive and can reach around 150 cm in height. Besides traditional stuffed peppers, the fruits are suitable for roasting, grilling, sauces and fresh salads.

Variety characteristics

• Variety: Antep Aci Dolma (Antep Aci Dolma)
• Botanical species: Capsicum annuum
• Origin: Turkey
• Type: Mild to moderately hot stuffing pepper
• Heat: 1 000–5 000 SHU
• Shape: Large, blocky
• Colour at maturity: Green → red
• Flesh: Thick
• Taste: Sweet and aromatic
• Height: Up to about 1.5 m
• Productivity: Very high
• Growing: Greenhouse or warm outdoor place
• Main application: Stuffing, baking and grilling.

🔥 Heat

1 000–5 000 SHU

Antep Adja Dolma has a mild to moderate spiciness that complements the sweet taste of the fruit without dominating it. This makes it very suitable for recipes that use a whole pepper, including various variants of stuffed vegetables.

🌱 Sowing and growing

Sowing: January – April
Place: indoors
Germination temperature: 20–30°C
Greenhouse planting: recommended for higher yield
Outdoor planting: around the end of May
Height: to about 1.5m
Support: recommended for tall plants
Pruning: possible to form a more compact plant.

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

🍴 Culinary use

This is a variety with a very clear culinary purpose - filling. The thick walls and large block shape are ideal for filling with cheese, rice, vegetables or meat.

We recommend the fruit also for grilling, baking, sauces and salads. They can be used green or left to fully ripen to red.

💡 Tip from Urban Botaniks: With Antep Aci Dolma, the main focus should definitely be on the thick-walled fruit for filling and the mild 1 000-5 000 SHU wine. This is a variety for people who want the flavor and meaty texture of a nice cooking pepper, but with an added mild spicy character.

Crispy Apple (Apple Crisp) is a highly productive variety Capsicum baccatum, which is distinguished by unusually crisp, juicy and thick-walled fruits with a slight apple nuance in the taste. Peppers reach 4–4.5 cm in diameter and ripen from green to orange to red. With only 400–1 000 SHU, the variety is an excellent choice for people who prefer aromatic peppers with a very mild spiciness.

Crispy Apple (Apple Crisp) is an interesting variety, where the main emphasis is not on hotness, but on texture and taste. The fruits are dense, juicy and sweet, with a characteristic crispness and a delicate apple note.

When ripening, they go through a beautiful color change green → orange → red. The plant has a bushy growth and bears fruit abundantly, and it is recommended to support it when it is loaded with fruit.

Variety characteristics

• Variety: Apple Crisp (Apple Crisp)
• Botanical species: Capsicum baccatum
• Type: Very mildly hot pepper
• Lutinity: 400–1 000 SHU
• Fruit size: up to 4–4.5 cm in diameter
• Color: Green → orange → red
• Taste: Sweet, with a light apple note
• Texture: Juicy and distinctly crunchy
• Fruit walls: Thick
• Growth: Bushy
• Productivity: High
• Support during fruiting: Recommended.

🔥 Heat

400–1 000 SHU

Crunchy Apple is a very mildly hot pepper. The low spiciness allows the sweetness, juiciness and light apple note to remain leading the taste. This makes it particularly suitable for people who like the taste of peppers, but avoid strong spiciness.

🌱 Sowing and growing

Sowing: January – April
Place: indoors
Germination temperature: 20–30°C
Greenhouse: for higher yield
Outdoor planting: around the end of May
Support: recommended during fruiting
Pruning: can be used to shape a more compact plant.

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

🍴 Culinary use

Thanks to thick walls, juicy structure and low bitterness, Apple Crisp is great for fresh consumption. It is suitable for salads, sandwiches, fresh garnishes, salsa, pickling and crunchy appetizers.

Especially interesting is the consumption of fresh fruit, as it is then that the characteristic crunchiness and apple note can be best felt.

Chupper is an interesting and still sparsely documented hot pepper, distinguished by its attractive teardrop-shaped fruits and potential for exceptionally abundant fruiting. According to observations, one plant may produce hundreds of small peppers. The exact botanical species and heat level have not yet been established, making Chupper particularly interesting for enthusiasts and collectors of unusual varieties.

Chupper is a new addition to the range for which information is currently limited. Its most characteristic feature is the numerous beautiful teardrop-shaped fruits.

The supplier itself indicates an expected yield of hundreds of fruits per plant, but notes that there is still insufficient information about the variety. For this reason, it is more professional not to add unconfirmed values for size, colour, height or Scoville rating.

Variety characteristics

• Variety: Chupper
• Type: Hot pepper / Hot Pepper
• Botanical species: Capsicum sp. – the exact species is not specified
• Fruit shape: Teardrop-shaped
• Fruiting: Potentially exceptionally abundant
• Expected fruit yield: Hundreds per plant may be possible, according to observations by Vreeken's
• Pungency: Not specified
• SHU: No confirmed data
• Ripe fruit colour: Not specified
• Height: Not specified
• Cultivation: Greenhouse or outdoors.

🔥 Heat

There is no confirmed SHU data

We classify Chupper as a Hot Pepper, but no specific value is provided on the Scoville scale. Even the botanical species is listed as "Capsicum ?".

🌱 Sowing and growing

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

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

 Habanero Orange / Adjuma Orange /(Adjuma-type Orange / Habanero Orange) is an exceptionally hot Capsicum chinense pepper, very popular in Central America. The fruits ripen to bright orange and have a distinctive shape, from slightly elongated to blocky or heart-shaped. With heat of around 200 000 SHU, this variety is for true spicy-food enthusiasts. The plant can be grown in a pot and successfully overwintered indoors.

Habanero Orange is one of the very hot representatives of the Adjuma/Habanero group. A general range of 100 000–300 000 SHU is given, while the specific measurement for this variety is around 200 000 SHU.

The bright orange fruits are decorative and easy to recognise. A useful cooking tip is to leave the peppers whole in the dish, then remove them before serving once they have released the desired heat and aroma.

Variety characteristics

• Bulgarian name: Adjuma Orange / Habanero Orange
• Original name: Adjuma-type Orange / Habanero Orange
• Botanical species: Capsicum chinense
• Type: Very hot pepper
• Popular in: Central America
• Heat level: around 200 000 SHU
• Stated range: 100 000–300 000 SHU
• Colour at maturity: Bright orange
• Shape: Slightly elongated, blocky to heart-shaped
• Suitable for pots: Yes
• Overwintering: Yes, indoors
• Botanical group: Habanero / Adjuma.

🔥 Heat

200 000 SHU

One of the hottest representatives of Adjuma, with a range of 100 000–300 000 SHU. 

🌱 Sowing and growing

Sowing: January–April
Location: indoors
Germination temperature: 20–30°C
Greenhouse: recommended for a higher yield
Outdoors: plant out around the end of May
Support: taller plants can be tied up
Pruning: suitable for controlling size.

🪴 Overwintering

This variety can be grown as a perennial container plant. After the fruits ripen, we recommend pruning the plant to encourage new growth. During the colder months, it can be brought indoors.

🍴 Culinary use

At 200 000 SHU, a small amount is enough to add serious heat to an entire dish.

It is suitable for hot sauces, marinades, stews and other spicy recipes where the characteristic heat of Habanero is desired.

Sugar Rush Orange is an attractive hot pepper of the species Capsicum baccatum, bred by Chris Fowler. The variety produces relatively large light-orange fruits, while the plants remain moderate in size and are very productive. Despite their fresh orange appearance, the peppers are seriously hot – 100 000–150 000 SHU.

Sugar Rush Orange is an interesting selection from the Capsicum baccatum group, combining large fruits, a beautiful light-orange colour and abundant yields. The plants do not grow excessively large, which is an advantage in limited spaces.

The fruits are “a little hotter than moderate”, but the measured value is a full 100 000–150 000 SHU. This is definitely a variety for lovers of serious heat.

Variety characteristics

• Bulgarian name: Sugar Rush Orange
• Original name: Sugar Rush Orange
• Botanical species: Capsicum baccatum
• Breeder: Chris Fowler
• Type: Hot pepper
• Heat level: 100 000–150 000 SHU
• Ripe fruit colour: Light orange
• Fruit size: Relatively large
• Growth habit: Moderately compact plant
• Fruit production: Very abundant
• Suitable for: Hot sauces, salsa, marinades and spicy dishes
• Cultivation: Greenhouse or outdoors.

🔥 Heat

100 000–150 000 SHU

This places Sugar Rush Orange among the very hot varieties, despite the relatively innocent appearance of its light-orange fruits.

🌱 Sowing and growing

Sowing: January–April
Location: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: recommended for a higher yield
Planting outdoors: 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 they can continue fruiting under suitable conditions.

🍴 Culinary use

The light-orange fruits can be used for hot sauces, salsa, marinades and other spicy recipes, where their attractive colour is an added benefit.

Tepin × Lemon Drop (Tepin × Lemon Drop) is an unusual hybrid between Capsicum annuum and Capsicum baccatum, combining the intense heat of Tepin with the aromatic flavour of Lemon Drop. The plant develops similarly to C. baccatum, while the fruits offer a complex, fresh aroma in which connoisseurs may even find a subtle note of pine wood. Heat level: 20 000–50 000 SHU.

Tepin × Lemon Drop is an interesting cross that combines qualities from two different Capsicum species. From Lemon Drop it inherits a distinctive aromatic and complex flavour profile, while Tepin contributes a more serious heat.

The plant grows like a typical baccatum, and the resulting peppers are as aromatic as Lemon Drop and as hot as Tepin. This makes it a particularly interesting variety for people looking for more than just intense heat: a pepper with a distinctive aroma of its own.

Variety characteristics

• Variety: Tepin × Lemon Drop (Tepin × Lemon Drop)
• Botanical species: Capsicum annuum × baccatum
• Type: Interspecific cross
• Heat level: 20 000–50 000 SHU
• Growth: Similar to Capsicum baccatum
• Flavour: Aromatic and complex
• Character: Lemon Drop flavour + Tepin heat
• Aromatic feature: A delicate note reminiscent of pine wood
• Suitable for: Fans of aromatic and more unusual chilli peppers.

🔥 Heat

20 000–50 000 SHU

🌱 Sowing and growing

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

In autumn, the plants can be moved into pots and brought onto a bright windowsill, where they can continue bearing fruit under suitable conditions.

🍴 Culinary use

Because of its aromatic Lemon Drop character and Tepin heat, this variety is especially interesting for homemade hot sauces, salsa, marinades and spicy dishes where the pepper's aroma should remain distinctive.

Its distinctive aromatic note also makes it a good candidate for experiments with fish, poultry and fresh sauces, where Lemon Drop's citrus-fruit character traditionally pairs very well.

Mustafa hot pepper (Mustafa) is an unusual, high-yielding pepper variety (Capsicum annuum) that produces attractive flattened-round fruits resembling small tomatoes or miniature pumpkins. The peppers are thick-walled and very mildly hot – only 0–500 SHU, making them excellent for fresh eating, stuffing and preparing spicy bites. The plants fruit abundantly and perform well outdoors, while the variety's presumed origin is Kosovo.

Mustafa hot pepper (Mustafa) is an interesting variety for gardeners who like the characteristic taste and appearance of peppers but do not seek intense heat. It is classified as Capsicum annuum, and one of its most notable features is its unusual fruit shape.

The peppers are flattened-round, resembling a tomato or small pumpkin according to the original description. Their shape distinguishes them from standard elongated hot peppers and gives them a decorative look both on the plant and when served.

The fruits are thick-walled, an important advantage for culinary use. Unlike thin-walled hot varieties, Mustafa offers more flesh and is particularly suitable for stuffing. The peppers are recommended as a spicy bite, for example stuffed with goat cheese.

Another important feature is the very low heat level. The officially stated value is only 0–500 Scoville Heat Units. This means some fruits may have virtually no heat, while others have only a mildly spicy character.

The plants are characterised by very abundant fruiting and can be successfully grown outside a greenhouse. The variety probably originates from Kosovo. The producer uses the term “probably”, so the origin should not be presented as conclusively established.

Variety characteristics

✔️ Variety: Mustafa (Mustafa)
✔️ Botanical species: Capsicum annuum
✔️ Type: Mildly hot / spicy pepper
✔️ Presumed origin: Kosovo
✔️ Heat level: 0–500 SHU
✔️ Shape: Flattened-round
✔️ Appearance: Resembles a mini tomato or small pumpkin
✔️ Fruit walls: Thick and fleshy
✔️ Fruiting: Very abundant
✔️ Cultivation: Greenhouse or outdoors
✔️ Suitable for stuffing: Yes
✔️ Suitable for container growing: Yes.

🌡️ Pungency

🔥 0–500 SHU on the Scoville scale

Mustafa is an extremely mildly hot pepper. The official description gives a range of 0–500 SHU, making it suitable even for people who usually avoid very hot varieties.

This combination of a thick, fleshy wall and minimal heat makes the variety particularly interesting for stuffing and preparing small appetisers.

🌱 Sowing and growing

Sowing period: January – April

Sowing: indoors

Sowing temperature: 20–30°C

Greenhouse cultivation: recommended for a higher yield

Outdoor planting: around the end of May

Staking: taller plants can be tied to stakes.

Pruning: the plant can be shaped into a more compact form.

Mustafa can perform very well outdoors too, a valuable quality for gardeners who want to grow it directly in the garden.

🪴 Season extension

At the end of the season, plants can be moved into pots and brought indoors.

Placed on a bright windowsill, they can continue growing and fruiting after the outdoor season ends. This gives remaining fruit additional time to develop.

🍴 Culinary use

One of the strengths of Mustafa is its culinary use. The thick-walled fruit and very mild heat make it suitable for:

• Stuffing with cheese
• Stuffing with cream cheese or goat cheese
• Spicy bites and appetisers
• Roasting
• Grilling
• Fresh eating
• Salads
• Marinating
• Pickling
• Vegetable platters

The official description specifically recommends the fruit as a spicy snack stuffed with goat cheese.

Peperone de Eusebio (Peperone de Eusebio / Pepperoni de Eusebio) is a medium-hot pepper (Capsicum annuum), discovered at a local market on the island of Tenerife. The variety forms vigorous plants up to 1 m tall and numerous fruits up to 9 cm long. Its heat level is 5 000–15 000 SHU, while its good adaptability allows successful cultivation both in a greenhouse and outdoors in a sunny location.

Peperone de Eusebio is an interesting variety originating from a local market in Tenerife. It stands out for vigorous growth and abundant fruiting, with plants able to reach around one metre in height.

The variety performs well outdoors during most summers, provided it receives sufficient sunlight. Due to its relatively large size, it is not the best choice for a small pot, but growth can be controlled by pruning.

 Variety characteristics

✔️ Variety: Peperone de Eusebio (Peperone de Eusebio / Pepperoni de Eusebio)
✔️ Botanical species: Capsicum annuum
✔️ Type: Medium-hot pepper
✔️ Origin: Discovered at a local market in Tenerife
✔️ Heat level: 5 000–15 000 SHU
✔️ Fruit length: up to 9 cm
✔️ Plant height: up to 1 m
✔️ Growth: Vigorous and resilient
✔️ Fruiting: Abundant
✔️ Cultivation: Greenhouse or outdoors
✔️ Outdoor exposure: Sunny
✔️ Suitable for pruning: Yes.

🔥 Heat

5 000–15 000 SHU

Peperone de Eusebio is a medium-hot pepper that offers a distinct spiciness without being among the extremely hot varieties. Its officially stated heat range is 5 000–15 000 Scoville Heat Units.

🌱 Sowing and growing

Sowing period: January – April
Sowing: indoors
Germination temperature: 20–30°C
Greenhouse planting: recommended for higher yields
Outdoor planting: around the end of May
Exposure: sunny
Support: tall plants can be tied to stakes
Pruning: suitable for controlling size.

In autumn, the plants can be moved into pots and brought indoors. On a bright windowsill, they can continue producing fruit after the outdoor season has ended.

🍴 Culinary use

Thanks to its moderate heat and convenient fruit size, the variety is suitable for:

• Fresh consumption
• Spicy sauces
• Salsa
• Roasting and grilling
• Marinating
• Pickling
• Soups and stews
• Mediterranean dishes

💡 Tip from Urban Botaniks: Pepperoni de Eusebio is a comparatively large variety that can become too large for a standard pot. If you grow it on a balcony or terrace, choose a larger container and shape the plant through pruning. For maximum yield, growing in a greenhouse or outdoors in a warm, sunny location remains the best option.

Aji White Fantasy is an exceptionally attractive hot pepper Capsicum baccatum, developed from the Finnish variety Aji Fantasy. The vigorous plants produce numerous beautiful bell-shaped fruits, which start bright white and turn cream-coloured as they ripen. The heat level is very delicate – only 1 000–1 500 SHU, allowing the unusual fruits to be freely used in fresh dishes as well.

Aji White Fantasy is a variety in which appearance is one of the main attractions. The white bell-shaped fruits contrast beautifully with the green foliage and develop a soft cream shade when fully ripe.

The variety was bred by Peter Merle from the Canary Islands, who developed its characteristic bright-white colour through selection and/or crossing with the Finnish Aji Fantasy. We consider it a true collector's find with a mild flavour.

Variety characteristics

• Bulgarian name: Aji White Fantasy
• Original name: Aji White Fantasy
• Botanical species: Capsicum baccatum
• Type: Mild hot / ornamental pepper
• Heat level: 1 000–1 500 SHU
• Shape: Characteristic bell shape
• Colour: Bright white → cream
• Flavour: Mild
• Growth: Vigorous-growing plant
• Fruiting: Abundant
• Breeder: Peter Merle
• Breeding origin: Canary Islands
• Related variety: Finnish Aji Fantasy.

🔥 Heat

1 000–1 500 SHU

This is a very mildly hot pepper.

The low heat level is a major advantage – the beautiful fruits can be used whole or in larger quantities without the spiciness dominating the other ingredients.

🌱 Sowing and growing

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

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

🍴 Culinary use

Thanks to its mild heat, Aji White Fantasy is suitable for fresh salsas, salads, garnishes and various dishes in which the unusual white-to-cream colour can be used as a visual accent.

Kardoula (Kardoula) is an early, fast-growing Turkish pepper variety (Capsicum annuum) with exceptionally mild heat of 0–1 000 SHU. The small, conical, thick-walled fruits ripen to deep dark red and impress with rich flavour and distinctive raisin-like sweetness. Their shape is ideal for stuffing with cheese, meat or sauces.

Serrano is a classic Mexican hot pepper, Capsicum annuum, originating from the fertile regions around Puebla and Hidalgo, Mexico. It produces crisp fruits around 6 cm long, ripening from green to red. With a heat level of 8 000–22 000 SHU and a fresh, clean flavour, Serrano is one of the traditional peppers for making fresh Mexican salsa.

Serrano is an excellent choice for lovers of classic Mexican cuisine. Its small fruits are crisp with a fresh, clean flavour and can be used both green and fully ripe red.

Please note that this variety is significantly hotter than familiar Jalapeño and Fresno. Its combination of fresh flavour, crisp texture and good heat makes it especially suitable for salsa and fresh consumption.

Variety characteristics

• Bulgarian name: Serrano
• Original name: Serrano
• Botanical species: Capsicum annuum
• Origin: Puebla and Hidalgo, Mexico
• Type: Hot pepper
• Heat level: 8 000–22 000 SHU
• Fruit length: about 6 cm
• Colour: Green → red
• Texture: Crisp
• Flavour: Fresh and clean
• Main use: Fresh salsa and Mexican cuisine
• Consumption: Green or fully ripe.

🔥 Heat

8 000–22 000 SHU

Serrano is noticeably hot, yet balanced enough for regular use in the kitchen.

🌱 Sowing and growing

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

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

🍅 A classic pepper for fresh salsa

One of the best uses for Serrano is making Mexican salsa. It is particularly popular in Mexico for this purpose.

Its crisp texture and fresh flavour also make it suitable for Pico de Gallo, guacamole, tacos, burritos, sauces and other dishes where fresh heat is desired.

Piment de la Bresse (Rouge de la Bresse / Piment de la Bresse) is a traditional French hot pepper variety Capsicum annuum, widely grown in the Bourg-en-Bresse area, northeast of Lyon. The compact plants produce early-ripening, red, slightly pointed fruits measuring around 7 × 2 cm. With moderate heat of 2 500–5 000 SHU, the variety is excellent for fresh use, cooking and especially drying.

Piment de la Bresse is an interesting French variety that combines early ripening, compact growth and moderate heat. The fruits are elongated, tapering slightly towards the tip, and reach approximately 7 cm in length.

They are especially suitable for drying, and in France they are also used to add a spicy character to cheeses. Thanks to their moderate heat of 2 500–5 000 SHU, the peppers add pleasant spiciness without overpowering the other flavours.

Variety characteristics

• Bulgarian name:  Piman de la Bresse / Rouge de la Bresse
• Original name: Rouge de la Bresse / Piment de la Bresse
• Botanical species: Capsicum annuum
• Origin: France – the Bourg-en-Bresse region
• Heat level: 2 500–5 000 SHU
• Fruit size: around 7 × 2 cm
• Colour at maturity: Red
• Shape: Elongated, slightly pointed
• Growth: Relatively compact
• Ripening: Early
• Suitable for drying: Yes
• Culinary use: Drying, spices, cheeses and a variety of spicy dishes.

🔥 Heat

2 500–5 000 SHU

Piment de la Bresse offers mild to moderate heat, approximately within the familiar Jalapeño range. It is a good choice for people who want a distinctive spicy flavour without seeking extremely hot varieties.

🌱 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
Growth: relatively compact
Support: stakes can be used for taller plants
Pruning: possible to maintain a compact shape.

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

☀️ Suitable for drying

One of the most interesting characteristics of Piment de la Bresse is that its fruits are well suited for drying. Once dried, they can be used whole, crushed into flakes or ground as a spicy seasoning.

It is especially noted for its traditional use in giving cheeses a spicy character.

🍴 Culinary use

The moderate heat makes this variety versatile. It is suitable for cheeses, sauces, marinades, meat dishes, soups and homemade spice blends.

Dundicut, also known in Pakistan as Lal Mirch, is a small hot pepper type associated with Capsicum frutescens and Capsicum annuum. It produces small upright, teardrop-shaped fruit traditionally used dried as well. The flavour is fresh, complex and intensely hot, with heat reaching 20 000–40 000 SHU. The plants are tall – around 150 cm.

Dundicut is not actually a specific variety, but rather a pepper type. In Pakistan, Dundicut or Lal Mirch refers to small-fruited peppers originating from C. frutescens and C. annuum.

The fruit is small, teardrop-shaped and grows upright. It is particularly suitable for drying, and dried peppers can become almost as small as raisins.

Features

• Name: Dundicut
• Other name: Lal Mirch
• Type: Small-fruited hot pepper
• Related species: Capsicum frutescens / Capsicum annuum
• Origin and traditional use: Pakistan
• Heat level: 20 000–40 000 SHU
• Shape: Small, teardrop-shaped
• Fruit position: Upright
• Plant height: around 150 cm
• Flavour: Fresh, complex and intensely hot
• Suitable for drying: Yes.

🔥 Heat

20 000–40 000 SHU

Heat level: 20 000–40 000 Scoville. Interestingly, the flavour is described as fresh and complex, while the heat sensation is compared with Habanero, even though the stated Scoville value is lower than is typical for Habanero.

🌱 Sowing and growing

Sowing: January – April
Location: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: for higher yields
Planting outdoors: around the end of May
Height: around 150 cm
Support: recommended
Pruning: possible to maintain a more compact shape.

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

🍴 Culinary use

Its small size and strong flavour make Dundicut especially suitable for drying and preparing hot seasonings. It can be used in spicy sauces, curries, marinades, meat and vegetable dishes, or dried and ground into powder.

Traditionally, Dundicut peppers are often offered dried, which is one of the most distinctive characteristics of this type.

🦜 Fun fact

This type of hot pepper is also used in parrot food. Birds do not perceive capsaicin heat in the same way humans do.

💡 Urban Botaniks tip: For Dundicut, I would emphasise its small fruit, complex flavour and excellent drying qualities. Let the peppers reach full ripeness, then dry them whole – their small size makes drying relatively easy and allows convenient storage for later use as a hot seasoning.

Yellow Bouquet (Yellow Bouquet), also known as CGN 22181, is a wild hot pepper variety from Peru of the species Capsicum baccatum. The plant remains relatively compact – around 90 cm high and 60 cm wide – but is exceptionally productive and can yield over 100 fruits in one season. The peppers are attractive, yellow and teardrop-shaped with a pointed tip, often with a purple hue; their flavour is sweet, fruity and citrusy, reminiscent of Lemon Drop. Heat level: 25 000–30 000 SHU.

Yellow Bouquet (Yellow Bouquet) is an interesting choice for lovers of fragrant Capsicum baccatum varieties. Unlike many representatives of the species, the plant does not grow excessively large, yet it still produces an impressive quantity of fruit.

The yellow peppers have a complex sweet-fruity flavour with a citrus note, compared to Lemon Drop. Their heat is moderate enough not to mask the finer aromas. The fruits are excellent both fresh and dried, then ground into aromatic chilli powder.

Variety characteristics

• Variety: Yellow Bouquet (Yellow Bouquet)
• Other name: CGN 22181
• Botanical species: Capsicum baccatum
• Origin: Peru
• Type: Wild hot pepper
• Heat level: 25 000–30 000 SHU
• Height: around 90 cm
• Width: around 60 cm
• Yield: over 100 fruits per season
• Colour: Yellow, often with a purple hue
• Shape: Pointed / teardrop-shaped
• Flavour: Sweet and fruity
• Aroma: Citrusy, similar to Lemon Drop
• Suitable for drying: Yes.

🔥 Heat

25 000–30 000 SHU

Yellow Bouquet  offers noticeable but well-balanced heat. Its moderate strength makes it easier to appreciate the fruit's sweet, fruity and citrus notes.

🌱 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
Plant size: around 90 × 60 cm
Support: if needed
Pruning: suitable for shaping a compact plant.

In autumn, the plant can be moved into a pot and brought onto a bright windowsill, where it can continue fruiting.

🍴 Culinary use

Yellow Bouquet  is particularly suited to fish dishes and poultry, where its fruity and citrus notes can stand out. We also recommend the fruits for fresh use, as well as drying and making aromatic chilli powder.

💡 Tip from Urban Botaniks: With Yellow Bouquet  (Yellow Bouquet), the strongest highlight is the combination of a compact plant, over 100 fruits and a complex citrus flavour. If the harvest is large, some of the yellow fruits can be used fresh and the rest dried and ground – according to the producer, the variety makes excellent aromatic chilli powder.

Pumpkin Chili (Pumpkin Chili) is an unusual, ornamental hot pepper variety of the species Capsicum baccatum, whose fruits resemble miniature pumpkins. They have a pleasant fruity, sweet flavour with mild heat, making this variety interesting both for cooking and ornamental growing. The plant is easy to grow and performs well directly in the garden.

Pumpkin Chili (Pumpkin Chili) stands out above all for the characteristic pumpkin-like shape of its fruit. The flavour is described as fruity, sweet and mildly hot.

The plants develop quite vigorously and can be pruned. At the same time, other sources describe the variety as compact, with dark leaves and fruit ripening from black through yellow to red.

Variety characteristics

• Variety: Pumpkin Chili (Pumpkin Chili)
• Botanical species: Capsicum baccatum
• Type: Hot / ornamental pepper
• Fruit shape: Resembles a miniature pumpkin
• Flavour: Fruity and sweet
• Heat level: Around 1 000 SHU, though Vreeken's gives this value with a question mark
• Growth: Vigorous, according to Vreeken's observations
• Pruning: Recommended in case of excessive growth
• Outdoor growing: Yes
• Greenhouse growing: Yes
• Growing difficulty: An easy-to-grow variety.

🔥 Heat

≈ 1 000 SHU

The heat is described as mild, allowing the pepper’s sweet and fruity qualities to come through more clearly.

🌱 Sowing and growing

Sowing: January – April
Sowing location: Indoors
Germination temperature: 20–30°C
Planting in a greenhouse: For higher yields
Planting outdoors: Around the end of May
Pruning: As needed
Support: Tying is recommended for tall plants.

In autumn, the plants can be moved into pots and brought indoors. On a bright windowsill, they can continue fruiting and ripening fruit that has already formed.

🍴 Culinary use

The combination of a sweet, fruity flavour and mild heat makes Pumpkin Chili suitable for:

• Fresh salads
• Salsa
• Mild hot sauces
• Pickling
• Spicy appetisers
• Garnishing and decorating dishes
• Stuffing, if the size of the individual fruit allows it

The unusual pumpkin-like shape is an additional advantage in recipes where the appearance of the fruit matters.

💡 Urban Botaniks tip: Pumpkin Chili (Pumpkin Chili) is an excellent choice when you are looking for a pepper that is both tasty and visually unusual. We would not place too much emphasis on the exact Scoville rating, since Vreeken's itself gives it as approximate. The variety’s real strength is the combination of pumpkin-like shape, sweet-fruity flavour and mild heat.

"Aji Colorado" (Aji Colorado) is a popular South American hot-pepper variety of the Capsicum baccatum species, originating from Bolivia or Peru. It produces slightly wrinkled fruits 7–10 cm long and 2–3 cm wide, which turn from green to a beautiful glossy orange-red when ripe. With heat of around 20 000 SHU, the variety offers a pleasant balance between the characteristic flavour of Aji peppers and moderately strong pungency.

"Aji Colorado" (Aji Colorado) is a traditional South American hot pepper regarded as one of the distinctive varieties in this group. Its origin is associated with Bolivia and Peru, where members of Capsicum baccatum have a long culinary history.

The fruits are elongated, approximately 7–10 cm long and 2–3 cm wide. Their surface is slightly wrinkled, giving the variety its distinctive appearance. In the early stages the peppers are green, and at full maturity they become glossy orange-red.

Aji Colorado also stands out for its pleasant, highly valued flavour combined with medium-high heat. The producer states 20 000 Scoville units, making it suitable for those who enjoy distinctly spicy peppers without reaching the extreme levels of the hottest varieties.

The variety can be grown both in a greenhouse and outdoors. For higher yields, we recommend greenhouse cultivation. Start seeds indoors between January and April and maintain a germination temperature of 20–30°C. Plants can be moved outside around the end of May, once conditions are warm enough.

With stronger growth, plants can be tied to stakes to provide the support they need. Another option is pruning to form more compact plants.

An interesting advantage of Aji Colorado is the possibility of extending the season. In autumn, plants can be transferred into pots and brought indoors, where in a sufficiently bright place they can continue forming and ripening fruits.

Variety characteristics

✔️ Variety: "Aji Colorado" (Aji Colorado)
✔️ Botanical name: Capsicum baccatum
✔️ Type: Hot pepper
✔️ Origin: Bolivia / Peru
✔️ Heat level: 20 000 SHU
✔️ Fruit length: 7–10 cm
✔️ Fruit width: 2–3 cm
✔️ Surface: Slightly wrinkled
✔️ Initial colour: Green
✔️ Colour at ripeness: Glossy orange-red
✔️ Flavour: Distinctive and highly valued
✔️ Heat level: Medium hot
✔️ Growing: Outdoors or in a greenhouse.

🌡️ Pungency

🔥 20 000 SHU on the Scoville scale

Aji Colorado offers noticeable yet relatively balanced heat. This places it above mildly spicy varieties but well below the extremely hot members of Capsicum chinense. The value given by Vreeken's Zaden is 20 000 Scoville.

🌱 Sowing and growing

Sowing period: January – April

Sowing: indoors

Germination temperature: 20–30°C

Planting outdoors: approximately the end of May

Growing: outdoors or in a greenhouse

For higher yields: greenhouse cultivation is recommended.

Once plants reach a greater height, they can be tied to stakes or other suitable support. In limited space, pruning is also possible to keep plants more compact.

🪴 Season extension

In late summer or autumn, plants can be transplanted into pots and moved indoors.

When placed in a bright, relatively warm location, they can continue to develop after the end of the standard outdoor season. This is especially useful if the plants still have unripe fruits.

🍴 Culinary use

Thanks to the combination of distinctive flavour and 20 000 SHU heat, Aji Colorado is suitable for a range of spicy recipes:

• Homemade hot sauces
• Salsa
• Marinating
• Pickles
• Soups and stews
• Vegetable dishes
• South American recipes
• Drying
• Preparing hot seasonings and blends

When fully ripe, the orange-red fruits are also suitable for drying and subsequent grinding.

💡 Tip from Urban Botaniks: For "Ahi Colorado" (Aji Colorado), sowing early in winter is worthwhile. Maintain 20–30°C during germination and provide strong light after the seedlings emerge. When grown in a greenhouse, the long warm season gives plants more time to develop a crop and for the fruits to reach their characteristic glossy orange-red colour.

Nepali Orange is a beautiful, high-yielding hot pepper variety (Capsicum annuum), whose fruits ripen from pale yellow to deep orange. With heat of around 20 000 SHU, this variety delivers noticeable yet not excessive pungency. The plant is vigorous, reaches over 1 metre in height and performs well both in a greenhouse and outdoors.

Nepali Orange is distinguished by abundant fruiting and attractive orange fruits. An interesting feature is that young fruits initially grow upright, but as they gain weight they gradually move into a hanging position.

The variety is relatively undemanding and can also be successfully grown outdoors. For maximum yield, it can be planted in a greenhouse, where its vigorous growth has room to develop fully.

Variety characteristics

✔️ Variety: Nepali Orange (Nepali Orange)
✔️ Botanical species: Capsicum annuum
✔️ Type: Hot pepper
✔️ Heat level: 20 000 SHU
✔️ Colour at maturity: Pale yellow → orange
✔️ Height: Over 1 m
✔️ Growth: Strong and vigorous
✔️ Fruiting: Abundant
✔️ Position of young fruits: Upright
✔️ Position as fruits enlarge: Hanging
✔️ Cultivation: Greenhouse or outdoors.

🔥 Heat level

20 000 SHU on the Scoville scale

This places Nepali Orange among medium-hot varieties – sufficiently spicy for chilli enthusiasts, without reaching the extreme levels of Habanero and super-hot varieties.

🌱 Sowing and growing

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

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

🍴 Culinary use

Nepali Orange is suitable for:

• Fresh consumption
• Hot sauces and salsa
• Asian dishes
• Soups and stews
• Pickling
• Preserves
• Drying and grinding
• Homemade hot seasonings

The bright orange colour of ripe fruits also makes the variety particularly interesting for preparing orange hot sauces and spicy marinades.

💡 Tip from Urban Botaniks: Because Nepali Orange grows vigorously, allow sufficient space and provide support for the plants. If you have a greenhouse, growing it there can increase yield, while outdoors the variety remains a good choice thanks to its relatively undemanding nature.

Rawit / Tabasco (Rawit / Tabasco) is a very hot chili pepper of the Capsicum frutescens species, originating from the Bird Pepper type and extremely popular in Far Eastern cuisine. It produces thin, elongated fruits up to 5 cm long, with a serious heat level of 30 000–70 000 SHU. An excellent choice for Asian dishes, hot sauces, curries and spicy marinades.

Rawit / Tabasco is a classic representative of small Asian hot peppers. The compact fruits allow easy portioning, but their size should not be misleading — this variety reaches up to 70 000 SHU.

Its origin is associated with Bird Pepper, and it is considered very popular in the Far East. It is a practical variety for lovers of serious heat, especially when they are looking for small fruits for everyday use in the kitchen.

Variety characteristics

• Name: Rawit / Tabasco (Rawit / Tabasco)
• Botanical species: Capsicum frutescens
• Type: Very hot pepper
• Type origin: Bird Pepper
• Heat level:30 000–70 000 SHU
• Shape: Thin and elongated
• Fruit length: up to 5 cm
• Popularity: Widely used type in the Far East
• Cultivation: Greenhouse or outdoors
• Suitable for: Asian cuisine, hot sauces and spicy dishes.

🔥 Heat

30 000–70 000 SHU

This is a very hot chili pepper, placing it well above typical Jalapeño varieties. 

When handling larger quantities of fruit, it is advisable to wear gloves and avoid contact with the eyes.

🌱 Sowing and growing

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

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

🍴 Culinary use

The small, intensely hot fruits are ideal for Asian soups, curries, noodles, rice dishes, spicy sauces and marinades. Their compact size makes it easy to use just one pepper, or part of one, depending on the desired heat level.

Inca Lost (Inca Lost) is a traditional Peruvian hot-pepper variety (Capsicum annuum) with a very old history. The small fruits reach 3–4 cm, grow upright and ripen from green to deep red. With a heat level of 30 000–70 000 SHU, good flavour and excellent drying qualities, this variety is great for homemade spicy seasonings, sauces and hot dishes. It likely resembles an ancestor of the popular Asian Rawit peppers.

Inca Lost (Inca Lost) is an interesting Peruvian variety combining old tradition, strong heat and practical small fruits. The peppers have a rounded tip and a distinctive upright position on the plant.

One major advantage is the easy drying of whole fruits. This allows the harvest to be stored for winter and used gradually as whole dried chillies or ground hot seasoning.

Variety characteristics

• Variety: Inca Lost (Inca Lost)
• Botanical species: Capsicum annuum
• Origin: Peru
• Type: Hot pepper
• Heat level:30 000–70 000 SHU
• Fruit length:3–4 cm
• Shape: Small, with a rounded tip
• Colour: Green → red
• Fruit position: Upright
• Flavour: Aromatic and spicy
• Drying: Excellent suitability
• Interesting feature: Vreeken's describes it as resembling an ancestor of the popular Asian Rawit pepper.

🔥 Heat

30 000–70 000 SHU

Inca Lost offers serious but not extreme heat. The range of 30 000 to 70 000 Scoville units places it well above a standard Jalapeño and makes it suitable for lovers of distinctly hot peppers.

🌱 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 to stakes
Pruning: possible for a more compact form.

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

🍴 Culinary use

The small size and easy drying make Inca Lost especially suitable for drying whole fruits, hot seasonings, chilli flakes, spicy sauces, marinades, soups, and Asian or South American dishes.

For this variety, drying is a particularly interesting use—the small fruits dry very easily and can be stored for use throughout winter.

💡 Advice from Urban Botaniks: With Inca Lost (Inca Lost), I would highlight its easy drying and old Peruvian origin. Let the fruits ripen fully red, then dry them whole. This lets you store them for a long time and, when needed, crush them into flakes or grind them just before use.

Sugar Rush Peach (Sugar Rush Peach) is a striking hot pepper, Capsicum baccatum, bred by Chris Fowler from Wales. The variety stands out for its beautiful peach-pink fruits, combining shades of pink, yellow and orange. Beyond their unusual colour, the peppers are valued for their excellent flavour profile and substantial heat of 100 000–150 000 SHU.

Sugar Rush Peach (Sugar Rush Peach) is one of the most recognisable varieties in the Sugar Rush group. Its key feature is the unusual colour of ripe fruits – a combination of peach, pink, yellow and orange.

It is described as a "must-have" for hot-pepper lovers, particularly for its pleasant flavour notes. Although presented as less extreme within Capsicum baccatum, the measured 100 000–150 000 SHU means serious heat.

Variety characteristics

• Bulgarian name: Sugar Rush Peach
• Original name: Sugar Rush Peach
• Botanical species: Capsicum baccatum
• Breeder: Chris Fowler
• Origin: Wales
• Heat level: 100 000–150 000 SHU
• Colour: Peach-pink with yellow and orange shades
• Taste: Rich, pleasant flavour profile
• Type: Very hot pepper
• Cultivation: Greenhouse or outdoors
• Suitable for: Hot sauces, salsa, marinades and fresh use.

🔥 Heat

100 000–150 000 SHU

The beautiful peach colour may suggest a milder variety, but its heat is considerably higher than that of Jalapeño or Serrano.

🌱 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: possible for a more compact plant 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

Sugar Rush Peach (Sugar Rush Peach) is particularly interesting for homemade hot sauces, salsa and marinades, where both the distinctive colour and rich flavour of its fruits can be used.

Piriz (Piriz) is an attractive hot pepper variety of the species Capsicum baccatum, originating from Peru and Bolivia. It stands out with its unusual heart-shaped fruits, which ripen through beautiful shades from cream to purple to orange. Its flavour is fruity and slightly sweet, while the moderate heat of 3 000–5 000 SHU makes it excellent for fresh salads and everyday cooking. Its compact habit is perfectly suited to growing in pots.

Sugar Rush Cream is an unusual and highly productive Capsicum baccatum variety, bred by Chris Fowler from Wales. It stands out with beautiful cream-coloured, almost round fruits and a pronounced fruity flavour with citrus-lemon notes. Despite their delicate appearance, the peppers are seriously hot – 100 000–150 000 SHU. The plant can be successfully overwintered indoors, and the yield is usually even better the following year.

Sugar Rush Cream combines three qualities that make it particularly interesting – an unusual cream colour, fruity flavour with lemon notes, and high heat. The fruits are almost spherical and create a strong visual contrast with the green foliage.

The plants are highly productive and can be kept for the following season by overwintering them indoors. In the second year, an even better harvest can be expected.

Variety characteristics

• Bulgarian name: Sugar Rush Cream
• Original name: Sugar Rush Cream
• Botanical species: Capsicum baccatum
• Breeder: Chris Fowler
• Breeding origin: Wales
• Heat level: 100 000–150 000 SHU
• Ripe fruit colour: Cream
• Shape: Almost round
• Flavour: Fruity
• Aromatic notes: Lemon / citrus
• Fruit production: Very abundant
• Overwintering: Yes
• Suitable for: Hot sauces, salsa, and fresh spicy dishes.

🔥 Heat

100 000–150 000 SHU

Despite its light cream colour, Sugar Rush Cream is a hot chili pepper.

This is an important characteristic for the product page, because the appearance of the fruits can easily create the impression of a sweet or mildly hot variety.

🌱 Sowing and growing

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

🌿 Suitable for overwintering

One of this variety's interesting characteristics is the possibility of growing it as a perennial. In autumn, the plant can be moved into a pot and brought indoors to a bright location.

🍋 Flavour and culinary use

Unlike many very hot varieties, where the main focus is on heat, Sugar Rush Cream offers a distinct fruity flavour with lemon notes.

This makes it particularly interesting for hot sauces and salsas, where its light colour and citrus character can be used to create more unusual combinations.

Mai Hot Choice (My Hot Choice) is a large-fruited, medium-hot pepper variety (Capsicum annuum), bred by crossing the Italian Goccia d’Oro and the Spanish Padron. The resulting variety combines fleshy fruits, an approachable pleasant flavour and moderate heat of 2 500–5 000 SHU. It is suitable for fresh eating and cooking, as well as roasting and preparing a range of spicy dishes.

Mai Hot Choice (My Hot Choice) is an interesting European selection that combines the qualities of the Italian Goccia d’Oro and the Spanish Padron. The result is a relatively large, fleshy, medium-hot pepper whose fruits contain a substantial amount of flesh.

The variety was created with an emphasis not on extreme heat, but on a pleasant, approachable flavour. This makes it a versatile choice for people who enjoy spicy peppers but prefer moderate heat, allowing the flavour of the fruit itself to remain at the forefront.

Variety characteristics

✔️ Variety: Mai Hot Choice (My Hot Choice)
✔️ Botanical species: Capsicum annuum
✔️ Type: Medium-hot pepper
✔️ Breeding: Goccia d’Oro × Padron
✔️ Parental origin: Italian × Spanish variety
✔️ Fruit size: Large
✔️ Fruit wall: Fleshy
✔️ Flavour: Pleasant and approachable
✔️ Heat: 2 500–5 000 SHU
✔️ Growing: Outdoors or in a greenhouse
✔️ For higher yields: A greenhouse is recommended.

🔥 Heat

2 500–5 000 SHU

Mai Hot Choice is a medium-hot pepper, with heat between 2 500 and 5 000 Scoville units.

This is a suitable level for people who want noticeable spiciness without it completely dominating the pepper's flavour.

🌱 Sowing and growing

Sowing period: January – April
Sowing 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: Possible to shape more compact plants.

To achieve higher yields, we recommend growing in a greenhouse.

🪴 Season extension

In autumn, plants can be moved into pots and brought indoors. Placed on a bright windowsill, they can continue to fruit after the outdoor season has ended.

🍴 Culinary use

Thanks to its fleshy fruits and moderate heat, Mai Hot Choice is suitable for:

• Fresh eating
• Roasting and grilling
• Pan-frying
• Salads
• Sauces and salsa
• Spicy appetisers
• Vegetable dishes
• Marinating and pickling
• Mediterranean recipes

The combination of large fruit, more flesh and 2 500–5 000 SHU makes this variety especially versatile for everyday cooking.

💡 Urban Botaniks tip: Mai Hot Choice is a good choice when you are looking for a fleshy pepper with distinct but not excessive heat. Start seeds early indoors at 20–30°C, and if maximum yield is the goal, grow the plants in a greenhouse.

Aji Verde (Aji Verde) is a traditional Peruvian chilli pepper, Capsicum baccatum, still grown along Peru's northern coast, especially in the Lambayeque and Piura regions. It produces wrinkled, relatively broad, pointed fruits 6–10 cm long, usually harvested green but changing to red and orange-red at full maturity. Its heat is very mild – 1 000–1 500 SHU, making it excellent for fresh eating and homemade sauces.

Aji Verde (Aji Verde) is an interesting Peruvian variety with a long local tradition. In its homeland, it is often grown as a large perennial plant in home gardens, and the fruits are usually harvested while still green.

Its mild heat allows the flavour of the pepper itself to remain at the forefront. In Peru, the fruits are traditionally eaten raw or used to make sauces.

Variety characteristics

• Bulgarian name: Aji Verde
• Original name: Aji Verde
• Botanical species: Capsicum baccatum
• Origin: Peru
• Traditional regions: Lambayeque and Piura
• Heat level: 1 000–1 500 SHU
• Fruit length: 6–10 cm
• Shape: Wrinkled, relatively broad and pointed
• Harvest: Usually when green
• Colour at full maturity: Red to orange-red
• Life cycle: Can be grown as a perennial with suitable overwintering
• Main use: Fresh consumption and sauces.

🔥 Heat

1 000–1 500 SHU

Aji Verde (Aji Verde) is one of the milder chilli peppers.

This makes it suitable for people who prefer a lightly spicy character rather than intensely burning heat.

🌱 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: tall plants can be tied up
Pruning: suitable for controlling size.

An interesting feature is the possibility of perennial cultivation. In autumn, the plant can be moved to a pot and brought into a bright, protected place, where it can continue to develop.

🍴 Culinary use

In Peru, Aji Verde (Aji Verde) is traditionally harvested green and used raw or to make sauces.

Thanks to their low heat, the fruits can be used quite generously in salsas, fresh sauces, salads and various vegetable dishes without the spiciness dominating the other flavours.