Seeds

Durmitor is a cherry tomato variety with an excellent balance of sweetness and acidity. A classic variety, suitable for any garden or balcony.

Variety: Durmitor (Solanum lycopersicum)

Number of seeds: 15 pieces

Plant type: indeterminate variety (it can bear fruit as long as conditions allow).

Fruit: small to medium cherry tomatoes with a round shape and deep colour when ripe.

Flavour: sweet and aromatic, with a slight acidic note and a juicy texture.

Use: suitable for fresh eating, salads, garnishes and home cooking.

Advantages:

• good yield
• aromatic and juicy fruit
• suitable for different growing conditions
• prolonged fruiting

Growing recommendations:

Sowing: start indoors in February–March at a temperature of around 20–25°C.

Lighting: prefers a sunny position or greenhouse conditions for optimum development.

Support: it is necessary to provide stakes, netting or other support* because of its climbing growth habit.

Watering and care: maintain even moisture and feed* regularly for maximum yield and quality fruit. Avoid infrequent watering with a large volume of water.

Violet Jasper is an attractive cherry tomato variety known for its unusual marbled colour and excellent sweet, fruity flavour. An excellent choice for lovers of rare and colourful tomato varieties.

Variety: Violet Jasper (Solanum lycopersicum)

Number of seeds: 15 pieces

Plant type: indeterminate variety (fruits as long as conditions allow)

Fruit: small to medium cherry tomatoes with dark purple to brownish colouring and green marbled stripes.

Flavour: sweet, juicy and richly aromatic.

Advantages:

• unique marbled colour
• excellent sweet taste
• prolonged fruiting
• suitable for fresh eating and decorative salads

Uses: suitable for salads, fresh eating, dish decoration and gourmet recipes.

Growing recommendations:

Sowing: start indoors in February–March at a temperature of around 20–25°C.

Lighting: requires a sunny location or greenhouse conditions for good colour development and optimal yield.

Support: it is necessary to provide stakes or netting* due to vigorous climbing growth.

Watering and care: maintain even moisture and feed* regularly for better development and high-quality fruit. Avoid infrequent watering with large amounts of water.

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.

Curry Cucumber (Burpee’s Prolific F1) is an interesting hybrid cucumber variety with a distinctive aroma reminiscent of curry spices. It is suitable for gardens or greenhouses. An ideal choice for enthusiasts of more unusual and aromatic varieties.

Variety:  early hybrid - Burpee’s Prolific F1 (Curry Cucumber)

Plant type: climbing plant, suitable for growing outdoors or in a greenhouse.

Fruit: medium-sized, with a smooth surface; when ripe, it develops a characteristic aroma with spicy notes.

Yield: a high-yielding variety with prolonged fruiting under suitable conditions.

Taste and aroma: fresh flavour with slightly spicy “curry” notes — an interesting alternative to classic varieties

Use: suitable for fresh eating, salads, exotic dishes and gourmet combinations.

Advantages:

• Interesting, unconventional aroma
• Good productivity
• Suitable for varied growing conditions

Growing recommendations:

Sowing: sow in spring at temperatures above 15–18°C, or start seedlings indoors.

Light: prefers a sunny location and well-warmed soil.

Support: growing with support* is recommended for better development and straighter fruit.

Watering and care: maintain consistent moisture and regular feeding* for maximum yield. Avoid infrequent, heavy watering to prevent bitterness!

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.

Galapagostomaatje (Galapagostomaate) is a wild cherry tomato type known for exceptional resilience and intense flavour. The variety originates from the Galápagos Islands and has small, highly aromatic fruits. Suitable for growing in the garden or greenhouse.

Variety: Galapagostomaatje (Solanum pimpinellifolium)

Number of seeds: 15 seeds

Plant type: vigorous, indeterminate (fruits continuously when conditions allow) variety with abundant branching and extended fruiting.

Fruit: very small (micro-cherry type), round, red fruits growing in large clusters.

Flavour: intense, sweet-and-sour and rich, stronger than standard cherry varieties.

Resilience: very good resistance to adverse conditions and diseases, suitable for more extensive cultivation.

Growing recommendations:

Sowing: start indoors* in February–March at a temperature of around 20–25°C.

Lighting: prefers a sunny location and thrives even in harsher conditions.

Support: providing a sturdy support* is recommended due to vigorous growth.

Watering and care: maintain moderate moisture; the variety is undemanding and does not require intensive care, but fertilising* improves the yield.

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.

Aurantiacum (Aurantiacum) is a cherry tomato variety with small, bright orange fruits and a sweet flavour. It is suitable for growing in the garden, greenhouse or pots, offering good productivity and an attractive appearance. An ideal choice for fresh eating and salads.

Variety: Aurantiacum (Solanum lycopersicum).

Number of seeds: 25 pcs.

Plant type: indeterminate (bears fruit continuously, provided conditions are right) variety with prolonged growth and fruiting.

Fruits: small, round cherry tomatoes with a deep orange colour and smooth skin.

Flavour: sweet and juicy, with light fruity notes.

Yield: a high-yielding variety with abundant fruiting in trusses.

Growing recommendations:

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

Light: requires a sunny location or greenhouse conditions for optimal growth.

Support: pinching out side shoots and providing support* are required.

Watering and care: maintain even moisture and fertilise regularly* for maximum yield and fruit quality.

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.

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.

Bumble Bee Pink is an attractive cherry tomato variety with pink-red fruit and decorative golden stripes.

Variety: Bumble Bee Pink (Solanum lycopersicum)

Number of seeds: 15 pieces

Plant type: indeterminate variety (given suitable conditions, it fruits continuously) with vigorous growth and prolonged fruiting.

Fruit: small to medium cherry tomatoes with a pink-red colour and distinctive yellow-golden stripes.

Taste: sweet, juicy and fruity, with balanced acidity and a rich aroma.

Advantages:

• decorative and unusual appearance
• excellent sweet taste
• prolonged fruiting
• suitable for fresh consumption and a variety of recipes

Use: suitable for salads, eating fresh, dish decoration and home cooking.

Growing recommendations:

Sowing: start indoors in February–March at a temperature of around 20–25°C.

Lighting: prefers a sunny location or greenhouse conditions for maximum yield and intense colouring.

Support: a support system* is required because of the plants' vigorous growth.

Watering and care: maintain even moisture and feed* regularly for optimal development and quality fruit. Avoid infrequent watering with excessive amounts of water!

Cherry Baby F1 is a high-yield hybrid cherry tomato variety with small, sweet and juicy fruits. It is suitable for growing in the garden, greenhouse or pots and is distinguished by rapid growth.

Variety: Cherry Baby F1 (Solanum lycopersicum)

Number of seeds: 5 pieces

Plant type: indeterminate (continuous fruiting when conditions allow), hybrid variety.

Fruit: small, round cherry tomatoes with smooth skin and a bright red colour when ripe.

Taste: sweet, juicy and aromatic, with a pleasant touch of acidity.

Advantages:

• early and extended fruiting
• sweet and pleasant taste
• suitable for pots and small spaces
• good resistance

Use: suitable for salads, fresh consumption, garnishes and home cooking.

Growing recommendations:

Sowing: start indoors in February–March at a temperature of around 20–25°C.

Lighting: requires a sunny position or greenhouse conditions for maximum yield.

Support: using a support* is recommended to hold the plants up.

Watering and care: maintain consistent moisture and feed* regularly for better fruiting and plant development. Avoid infrequent watering with large volumes of water.

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.