Chilli Pepper Seeds

Purple Flash × Trifetti (Purple Flash × Trifetti) is an exceptionally decorative hot pepper (Capsicum annuum), which impresses with a variegated combination of dark and light purple, green and white on its leaves . The fruits start purple and ripen to dark red. Their shape varies from almost round to slightly elongated. The plant remains relatively compact and combines striking looks with a pleasant heat of 4 000–8 000 SHU.

Purple Flash × Trifetti (Purple Flash × Trifetti) is a variety where ornamental value is the true highlight. Dark violet leaves alternate with variegated leaves in several shades – purple, green and white, giving the plant an impressive appearance even before the fruits emerge.

The peppers complement the colour effect, transitioning from purple to deep dark red as they ripen. Its compact growth makes it very suitable for pots, balconies and decorative vegetable arrangements. For the most intense colouring, plenty of light and sunshine.

Variety characteristics

• Variety: Purple Flash × Trifetti (Purple Flash × Trifetti)
• Botanical species: Capsicum annuum
• Type: Hot and ornamental pepper
• Heat: 4 000–8 000 SHU
• Growth: Relatively compact
• Leaves: Variegated – dark and light purple, green and white
• Young fruit colour: Purple
• Ripe fruit colour: Dark red
• Shape: From almost round to slightly elongated
• Light: Abundant sunshine promotes intense colouring
• Suitable for pots: Yes
• Ornamental value: Very high.

🔥 Heat

4 000–8 000 SHU

The heat is moderate approximately in the range of spicier Jalapeño varieties. This allows Purple Flash × Trifetti (Purple Flash × Trifetti) to be not only an ornamental plant but also a source of fully usable hot fruits for the kitchen. 

🌱 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
Light: sunny location for best colouring
Pruning: possible to retain the compact shape.

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

🍴 Culinary use

The fruits can be used for fresh and cooked spicy dishes, salsa, sauces and marinades.

Cola de Rata (Cola de Rata), also known as Rat’s Tail (Rat’s Tail) and Chile de Arbol (Chile de Arbol), is a vigorous hot pepper Capsicum annuum with slender red fruits about 10 cm long and 1 cm wide. The plant reaches 120 cm and develops thick, strong, woody stems, hence the name “Chile de Arbol” – “tree-like chilli”. The heat is substantial – 30 000–50 000 SHU.

Cola de Rata / Rat’s Tail /Chile de Arbol is distinguished by its elongated red fruits and strong, almost tree-like growth. The peppers ripen relatively slowly and the variety loves warmth, so a greenhouse is the safest choice for a good, fully ripe harvest.

Variety characteristics

• Name: Cola de Rata (Cola de Rata)
• Other names: Rat’s Tail (Rat’s Tail) / Chile de Arbol (Chile de Arbol)
• Botanical species: Capsicum annuum
• Type: Hot pepper
• Heat level: 30 000–50 000 SHU
• Fruit length: about 10 cm
• Width: about 1 cm
• Colour at maturity: Red
• Height: up to about 120 cm
• Growth: Vigorous and upright
• Stems: Thick, strong and woody
• Requirements: Warmth-loving variety with a longer ripening period
• Suitable for drying: Yes.

🔥 Heat

30 000–50 000 SHU

This is a very hot pepper, offering considerably more heat than Jalapeño. 

🌱 Sowing and growing

Sowing: January – April
Germination temperature: 20–30°C
Planting: in a greenhouse or outdoors around the end of May
Recommended location: greenhouse, due to the need for warmth and the long ripening period
Height: up to 120 cm
Support: taller plants can be tied to stakes
Pruning: possible for a more compact form.

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

☀️ Drying and use

The thin fruits are particularly suitable for drying. Traditionally, they are strung together and left to dry, after which they can be stored whole or ground.

Fructele uscate sunt excelente pentru chilli flakes, hot powder, sauces, marinades, soups and spicy dishes. For this variety, drying is one of the most interesting uses.

💡 Urban Botaniks tip: For Rat’s Tail / Cola de Rata / Chile de Arbol we emphasise the thin 10-centimetre fruits, vigorous tree-like growth and excellent suitability for drying . Provide the warmest, sunniest possible location and, if possible, use a greenhouse—the variety has a longer ripening period, which is especially important during our shorter warm season.

Aji Benito is an interesting hot pepper variety from Bolivia (Capsicum baccatum), producing slender fruits up to 8 cm long. The peppers ripen from light green to deep red and have moderate pungency of around 1 000–1 500 SHU. The plant forms a sturdy, well-branched bush up to 125 cm high and shows good tolerance to lower temperatures. It is suitable for cultivation both in a greenhouse and outdoors, and with proper overwintering can be kept for several years.

Aji Benito is a Bolivian variety of Capsicum baccatum, suitable for lovers of moderately hot peppers. The fruits are elongated and relatively slender, reaching about 8 cm in length. They are light green at first and gradually turn red as they ripen.

One of the interesting features of the variety is its growth habit. Aji Benito forms stable, strong bushes reaching approximately 125 cm in height. According to Vreeken's Zaden, the plants tolerate cooler conditions relatively well, so the variety can also be successfully grown outdoors. However, for maximum yield, the producer recommends greenhouse cultivation.

The pungency is relatively moderate – 1 000–1 500 Scoville Heat Units (SHU). This makes Aji Benito a good choice for people seeking a spicy flavour without the extreme heat of varieties such as Habanero or Bhut Jolokia.

Another major advantage is that the plant can be overwintered. At the end of the season it can be moved into a pot and brought indoors, where the fruits can continue ripening. In spring, the plant is pruned and, with suitable care, can be grown for several years instead of being started from seed every year.

Variety characteristics

✔️ Variety: Aji Benito
✔️ Botanical species: Capsicum baccatum
✔️ Type: Hot pepper
✔️ Origin: Bolivia
✔️ Pungency: 1 000–1 500 SHU
✔️ Fruit length: up to 8 cm
✔️ Shape: Elongated and slender
✔️ Unripe fruit colour: Light green
✔️ Colour at full maturity: Red
✔️ Plant height: up to approximately 125 cm
✔️ Growth habit: Strong, bushy
✔️ Good tolerance to cooler conditions
✔️ Suitable for overwintering
✔️ Perennial cultivation: Possible with protection from cold.

🌡️ Pungency

🔥 1 000–1 500 SHU on the Scoville scale

Aji Benito falls into the category of moderately hot peppers. This allows the fruits to be used more freely in the kitchen without the heat completely dominating the other flavours. The stated value of 1 000–1 500 SHU

🌱 Sowing and growing

Sowing period: January – April
Location: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: after sufficient plant development
Planting outdoors: around the end of May
Maximum height: approximately 125 cm.

For a higher yield, the variety can be grown in a greenhouse. For taller plants, the use of stakes or other support is recommended. Alternatively, the plants can be pruned to keep a more compact form.

🪴 Overwintering

Aji Benito offers an interesting opportunity for perennial cultivation.

In autumn, the plant can be moved to a suitable pot and brought indoors. Placed in a bright location, for example by a window, it can continue developing and ripening the remaining fruits. In spring, it is pruned, after which the plant can resume active growth. According to the supplier, in this way the plants can be kept for several years.

🍴 Culinary use

Thanks to its moderate pungency, Aji Benito is suitable for:

• Fresh consumption
• Salads and sandwiches
• Spicy sauces
• Salsa
• Pickling
• Preserved vegetables
• Vegetable dishes
• Soups and stews
• Drying
• Preparing homemade hot seasonings

Its moderate pungency allows a larger amount of fruit to be used when the aim is to add spiciness without making the dish overly hot.

💡 Urban Botaniks tip: Start Aji Benito seeds early in the season at a stable temperature of 20–30°C. If you have a sufficiently bright place in winter, try overwintering the strongest plants – next season they can begin development significantly earlier than plants grown anew from seed.

Pikito (Pikito) is a compact, early-maturing hot pepper variety (Capsicum frutescens) with pleasant fruity aromas and medium heat of 20 000 SHU. The bushy plants reach only 40–50 cm, but can yield approximately 75 fruits per plant. Thanks to its compact growth, this variety is excellent for growing in larger pots, on balconies and terraces.

Pikito (Pikito) combines compact size, an early harvest and impressive fruit production. The small peppers ripen from green to red and have a characteristic fruity aroma, complemented by noticeable but not extreme heat.

The plant develops a dense, bushy form and thrives in a large pot. This makes it a particularly practical variety for urban growing and places with limited space.

Variety characteristics

✔️ Variety: Pikito (Pikito)
✔️ Botanical species: Capsicum frutescens
✔️ Type: Medium-hot pepper
✔️ Heat level: 20 000 SHU
✔️ Fruit size: approximately 5 × 1 cm
✔️ Colour: Green → red
✔️ Fruit position: Partially upright, but mostly hanging
✔️ Plant height: approximately 40–50 cm
✔️ Growth habit: Compact and bushy
✔️ Early-maturing variety: Yes
✔️ Expected yield: approximately 75 fruits per plant
✔️ Aroma: Fruity
✔️ Suitable for pots: Yes
✔️ Growing: Greenhouse or outdoors.

🔥 Heat

20 000 SHU

Pikito has 20 000 Scoville Heat Units. This provides distinct spiciness, while remaining far below the levels of extremely hot Habanero and superhot varieties.

🌱 Sowing and growing

Sowing period: January – April
Sowing: indoors
Germination temperature: 20–30°C
Planting in a greenhouse: for higher yields
Planting outdoors: around the end of May
Suitable for pots: Yes, a larger pot is recommended
Pruning: possible to maintain a compact form.

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

🍴 Culinary use

The fruity aroma and medium heat make Pikito suitable for:

• Homemade hot sauces
• Salsa
• Soups and stews
• Spicy marinades
• Asian and Latin American dishes
• Pickling
• Drying and grinding into seasoning

💡 Tip from Urban Botaniks: Pikito is an especially good choice for container growing, because at a height of only 40–50 cm it can produce approximately 75 fruits. Choose a sufficiently large pot and a sunny, warm location; early sowing will give the plant enough time to develop its abundant harvest.

Purple UFO (Purple UFO) is an impressive medium-hot pepper variety (Capsicum annuum), distinguished by unusual disc-shaped fruits resembling a flying saucer. The peppers are approximately 5 × 4 cm and, when ripe, change from green through deep purple to red. The variety has a pronounced fruity aroma and a heat level of 30 000–50 000 SHU, making it both ornamental and interesting for culinary use.

Adjuma Salmon / Tijuana Mustard (Adjuma-type ‘Salmon’ / ‘Tijuana Mustard’) is an attractive hot pepper of the species Capsicum chinense, distinguished by unusual ripening from green to salmon pink. The fruits are block-shaped, slightly indented in places, and reach approximately 5 × 2 cm. With a heat level of 10 000–35 000 SHU, the variety offers pleasant pungency, but its greatest strength is its distinctive and much-appreciated aroma.