Vegetables

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

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

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

Variety characteristics

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

🔥 Heat

15 000–30 000 SHU

🌱 Sowing and growing

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

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

🍴 Culinary use

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

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

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

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

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

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

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

Variety characteristics

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

🔥 Heat

30 000–50 000 SHU

🌱 Sowing and growing

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

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

🍴 Culinary use

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

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

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

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

Variety characteristics

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

🔥 Heat

10 000 SHU

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

🌱 Sowing and growing

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

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

🍴 Culinary use

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

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

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

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

Features

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

🔥 Heat

Quite hot—no officially stated SHU value

🌱 Sowing and growing

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

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

❄️ Better cold tolerance

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

🍴 Culinary use

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

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

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

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

Variety characteristics

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

🔥 Heat

10 000–15 000 SHU

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

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

🌱 Sowing and growing

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

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

🪴 Ornamental value

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

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

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

🍴 Culinary use

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

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

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

Jaune Obtuse du Doubs is an old French winter carrot variety with a distinctive yellow colour and excellent storage qualities. The roots are large, cylindrical and reach up to 25 cm in length. The variety is valued for fresh consumption, cooking, storage and even forage purposes thanks to its high yield.

Jaune Obtuse du Doubs (Yellow Intermediate) is a traditional French carrot variety, grown for more than a century for its productivity, resilience and excellent flavour. The plants form vigorous roots with a cylindrical shape and a slightly rounded tip, which develop well even in heavier soils.

The variety's main advantage is its deep yellow colour, which is due to its high xanthophyll content – natural plant pigments. This makes it an excellent choice for colourful vegetable arrangements, gourmet cuisine and diversifying traditional carrot plantings.

The roots reach around 20–25 cm in length and can develop considerable weight under suitable conditions. The variety is suitable for an autumn harvest and long-term storage through the winter months. Besides human consumption, it is traditionally used as a high-yield fodder carrot.

Technical specifications

✔️ Species: Daucus carota

✔️ Variety: Jaune Obtuse du Doubs (Yellow Intermediate)

✔️ Type: Winter carrot

✔️ Colour: Deep yellow

✔️ Root length: around 20–25 cm

✔️ Shape: Cylindrical with rounded tip

✔️ Growing period: Summer–autumn

✔️ Suitable for long-term storage

✔️ High yield

✔️ Suitable for fresh consumption and cooking

✔️ Suitable for organic farming

Benefits

✔️ Attractive yellow colour

✔️ Old proven variety with high productivity

✔️ Excellent qualities for winter storage

✔️ Large, healthy roots

✔️ Suitable for diversifying the vegetable garden

✔️ Performs well in heavier soils too

✔️ Suitable for home gardens and professional production alike

Application

Suitable for:

• Fresh consumption

• Salads

• Soups and stews

• Roasted vegetables

• Winter storage

• Organic production

• Colourful vegetable mixes

• Fodder purposes

🌱 Sowing method

Sowing: March – July directly outdoors.

Sowing depth: 1–2 cm.

Row spacing: 25–30 cm.

Thinning: after germination, leave 4–6 cm between plants.

Harvest: from August to November, depending on sowing time.

Storage: roots can be stored for a long time in a cool, ventilated room.

💡 Urban Botaniks tip: For the best development, provide loose, well-worked soil. Regular watering while the roots are forming will help produce larger, smoother and juicier carrots. 🥕🌱

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

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

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

Variety characteristics

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

🔥 Heat

2 500–8 000 SHU

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

🌱 Sowing and growing

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

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

🍴 Culinary use

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

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

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

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

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

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

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

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

Variety characteristics

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

🌡️ Pungency

🔥 30 000–50 000 SHU on the Scoville scale

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

🌱 Sowing and growing

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

🍴 Culinary use

Aci Sivri can be used:

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

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

📦 Contents

✔️ 25 Aci Sivri seeds

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

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.

Streak Lightning is an attractive Roma tomato variety, distinguished by elongated fruits with golden-red stripes. It is suitable for growing in the garden, greenhouse or pots.

Variety: Streak Lightning (Solanum lycopersicum)

Number of seeds: 15 seeds

Plant type: indeterminate plant – requires support.

Fruits: elongated Roma-type tomatoes with red colouring and distinctive yellow-golden stripes.

Uses: suitable for salads, fresh eating, sauces, roasting and gourmet recipes.

Advantages:

• decorative striped appearance
• fleshy fruit with a rich flavour
• suitable for cooking and fresh consumption
• prolonged fruiting

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 optimal growth and colouring.

Support: stakes or netting* are required because of vigorous climbing growth.

Watering and care: maintain even moisture and feed* regularly for better yields and quality fruit. Avoid infrequent watering with an excessive amount of water!

Emerald Apple is an unusual tomato variety that remains green even at full ripeness. In addition to its interesting colour, it stands out for its rich flavour and aroma.

Variety: Emerald Apple (Solanum lycopersicum) .

Number of seeds: 15 seeds .

Plant type: indeterminate (climbing) variety with vigorous growth and extended fruiting.

Fruit: large, round to slightly flattened tomatoes that retain their green colour when ripe, often with a slight yellowish hue.

Advantages:

• unusual green colour at maturity
• large, fleshy fruit
• excellent flavour
• suitable for fresh eating and preserving
• extended fruiting under suitable conditions

Uses: suitable for salads, fresh eating and decorative food presentation.

Growing recommendations:

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

Light: prefers a sunny position or greenhouse conditions for maximum yield and good fruit development.

Support: it is necessary to provide stakes or netting* because of vigorous growth and the size of the fruits.

Watering and care: maintain even soil moisture and feed* regularly to produce large, high-quality tomatoes. Avoid infrequent watering with excessive amounts of water.

Black Cherry is a classic cherry tomato variety, known for its dark red to brownish colour and exceptionally sweet, rich flavour. Suitable for growing in gardens, greenhouses, or pots, it is distinguished by a long fruiting period.

Variety: Black Cherry (Solanum lycopersicum)

Number of seeds: 25 seeds

Plant type: indeterminate (continually fruiting as long as conditions are suitable) variety, with vigorous growth and prolonged fruiting.

Fruit: small, round cherry tomatoes with dark red to brownish-purple colour and smooth skin.

Flavour: very sweet and rich, with subtle smoky and fruity notes.

Uses: suitable for salads, fresh consumption, dish decoration and gourmet cooking.

Advantages:

• excellent sweet taste
• attractive dark colour
• prolonged fruiting
• suitable for garden and greenhouse

Growing recommendations:

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

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

Support: stakes or netting* are required because of the plants' vigorous growth.

Watering and care: maintain even moisture and feed* regularly for better fruiting and tomato quality. Avoid infrequent watering with large amounts of water.

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.

First Mate (Beefsteak type) is an impressive large-fruited tomato variety that combines an attractive appearance, excellent yield and an exceptionally sweet, fruity flavour. The fruits are tricoloured – red-orange with green stripes on the outside, while the interior is marbled in pink, red, green, yellow and orange. The variety was developed by breeder Millard Murdock and is highly valued among enthusiasts of rare, flavourful tomatoes.

First Mate is an indeterminate large-fruited tomato variety (Beefsteak), distinguished by its unique colouring and rich fruity flavour. It was developed by crossing the popular Lucky Cross variety with an unknown parent variety, then stabilized by American breeder Millard Murdock.

The plants produce medium to large fruits weighing between 180 and 350 grams, which impress not only with their appearance but also with their fleshy texture. The flesh is firm, juicy and full-flavoured, combining sweet fruity notes with a classic tomato aroma.

The variety is indeterminate and continues fruiting throughout the season. The plants reach a height of about 1.8 – 2.4 m and require side-shoot removal and support for optimum growth. First Mate is known for its good productivity and steady fruiting from mid-season until the first autumn cold spells.

Technical specifications

✔️ Species: Solanum lycopersicum

✔️ Type: Large-fruited tomato (Beefsteak)

✔️ Quantity: 15 seeds

✔️ Growth habit: Indeterminate (tall-growing)

✔️ Plant height: about 1.8 – 2.4 m

✔️ Fruit weight: 180 – 350 g

✔️ Shape: slightly flattened large fruits

✔️ Fruit colour: red-orange with green stripes

✔️ Interior: marbled in pink, green, yellow and orange

✔️ Flavour: sweet, fruity and aromatic

✔️ Ripening period: mid-season

✔️ Suitable for greenhouse and open-field cultivation

✔️ Excellent productivity throughout the season

Benefits

✔️ Exceptionally attractive tricoloured fruits

✔️ Large, fleshy tomatoes with few seeds

✔️ Rich, sweet flavour with fruity notes

✔️ High yield and extended fruiting period

✔️ Suitable for fresh consumption and salads

✔️ Rare collector's variety

✔️ An excellent choice for gourmet tomato enthusiasts

Application

First Mate fruits are ideal for:

• Fresh consumption

• Salads

• Sandwiches and burgers

• Cold platters

• Homemade sauces

• Gourmet cuisine

• Sales at farmers' markets thanks to its striking appearance

🌱 Sowing method

Sowing: February – April indoors at a temperature of 20–25°C.

Pricking out: transplant plants into individual pots after the first true leaves have formed.

Transplanting: after the risk of frost has passed and the weather has warmed reliably.

Growing: a tall-growing variety that requires stakes, strings or another support structure.

Plant spacing: 60–80 cm.

Care: regularly remove side shoots and provide sufficient water during fruiting.

💡 Tip from Urban Botaniks: To obtain the largest, highest-quality fruit, grow First Mate (Oxheart type) with one or two main stems and provide regular feeding with a potassium-rich fertiliser during fruiting. 🍅🌿

Saraev M-22 is a variety suitable for growing in different climatic conditions. It is distinguished by resilience, stable yields and delicious fruit. Suitable for both garden and greenhouse cultivation.

Variety: Saraev M-22 (Solanum lycopersicum)

Number of seeds: 15 seeds

Plant type: determinate variety, the plant grows to around one metre tall.

Fruit: medium to large tomatoes with a round shape and deep red colour when ripe.

Flavour: rich, with a characteristic tomato aroma and juicy texture.

Advantages:

• good resilience and adaptability
• high yield
• suitable for different growing conditions
• excellent flavour

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

Growing recommendations:

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

Light: prefers a sunny spot and well-drained soil.

Support: it is recommended to use stakes or netting* for better plant support.

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

White Skin F1 is a hybrid cucumber variety with a distinctive white colour and delicate flavour. Suitable for growing in the garden or greenhouse, it stands out for its good yield and attractive appearance. An ideal choice for fresh salads and adding variety to the garden.

Variety: early variety; White Skin F1 - hybrid

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

Fruit: light green to white cucumbers with a smooth surface and delicate flavour, without bitterness when grown correctly.

Fruit size: medium-sized, suitable for fresh consumption.

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

Use: suitable for salads, fresh consumption and gourmet recipes.

Benefits: good resilience and uniform development, with an attractive appearance that adds variety to the garden.

Growing recommendations:

Sowing: can be sown directly into the soil or started as seedlings in spring at temperatures above 15°C.

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

Watering: requires regular watering* and consistently moist soil. Strictly avoid infrequent watering with large amounts of water, as this causes a bitter flavour!

Maintenance: provide support* for climbing and good air circulation; regular feeding* supports higher yields.

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.

Blue Pitts is an unusual cherry tomato variety distinguished by its attractive blue-violet colouring and sweet, fruity flavour. An excellent choice for lovers of rare and exotic tomato varieties.

Variety: Blue Pitts (Solanum lycopersicum)

Number of seeds: 10 seeds

Plant type: indeterminate variety (continues fruiting as long as conditions allow).

Fruit: small to medium cherry tomatoes with dark blue to violet colouring on the upper part and red when fully ripe.

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

Advantages:

• unique decorative colour
• rich flavour and aroma
• suitable for garden and container growing
• attractive for salads and gourmet dishes

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

Growing recommendations:

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

Lighting: requires plenty of light and a sunny location to develop its characteristic dark colour.

Support: a support* is required because of its climbing growth.

Watering and care: maintain even moisture and feed* regularly for maximum yield and intense fruit colour. Avoid infrequent watering with excessively large amounts of water!

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.

Humboldt Tomato is a cherry tomato variety distinguished by its excellent flavour. It is suitable for growing in the garden, greenhouse or pots, producing small, juicy fruits. Ideal for fresh consumption, salads and decoration.

Variety: Humboldt Tomato (Solanum lycopersicum).

Number of seeds: 15 pieces.

Plant type: indeterminate variety (it bears fruit continuously, provided conditions are suitable) with prolonged fruiting.

Fruits: small, round cherry tomatoes with smooth skin and an intense colour when ripe.

Flavour: sweet and juicy, with a strong tomato aroma.

Growing recommendations:

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

Lighting: requires a sunny location or greenhouse conditions.

Support: it is necessary to provide support* or a net for it to grow on.

Watering and care: maintain even moisture and feed* regularly for better yield and fruit quality. Regular side-shoot removal is required.

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.