Anaheim Chile Seeds - $2.49
This California green chile is mildly hot and easy to grow. With
its modest heat level it is widely used for all cooking purposes.
Great for canning, freezing and drying. Qty: 50 seeds Heat Level:
Bhut Jolokia aka GHOST PEPPER or Naga
Jolokia Chile Seeds - $3.99
It is so hot you can't even imagine! The chile paste can be used for
everything from hot sauces to tear gas. The world's hottest pepper
at over 1,000,000 scoville units. High humidity will increase its
heat. Warning: Handle with extreme caution and use hand, eye and
breathing protection. Qty: 10 seeds Heat Level: WAY TO HOT!
Big Sun Scotch Bonnet Chile Seeds -
Big Sun is an African strain of the Scotch Bonnet chiles that are
native to the Caribbean. This is the biggest and heaviest Scotch
Bonnet. Once you get over the initial blistering heat, the intense
citrus-like fruity flavor will win you over. Qty: 10 seeds Heat
Level: Very Very Very Hot
Cayenne "Ring-o-Fire" Chile Seeds -
The Cayenne pepper is named for the capital of French Guiana by the
same name and the nearby Cayenne river in South America where the
peppers grow. A good choice for short season gardeners. Qty:50 seeds
Heat Level: Very Very Hot
Chimayo Chile Seeds - $2.49
New Mexico landraces developed from seeds brought from Mexico by the
early Spanish explores who settled the northern New Mexico towns of
San Juan and Santa Fe after 1600. Chimayo chiles make great red
chile sauce. It tastes sweet and then hot. Qty: 50 seeds Heat Level:
Chocolate Habanero Chile Seeds -
This small pepper is Very hot with a great aroma. It rivals the
legendary Red Savina at 325,000 - 425,000 scoville units. Produces
high yields. Qty: 10 seeds. Heat Level: Very Very Very Extra
De Arbol Chile Seeds, Chile de Arbol
A 'tree like' plant from the Oaxaca, Jalisco and Nayarit regions of
Western Mexico. Also known as Pico de Pajaro (bird's beak) or Cola
de Rata (rat's tail). Qty: 50 seeds. Heat Level: Very
Hatch Green Chile Seeds - $2.49
Get ready for a huge crop of hot green chiles. Easy to grow, this
chile has great flavor and easy harvesting. Qty: 50 seeds Heat
Hatch Red Chile Seeds - $2.49
Fantastic sweet red Hatch chile flavor with some heat! This chile is
sweeter and has a more complex flavor than its Hatch Green chile
compadre. Qty: 50 seeds. Heat Level: Medium.
New Mexico Hot Pepper Green Chile
These varieties truly represent the traditional New Mexican Green
Chiles that everyone loves and wants. Five seed varieties were
developed in New Mexico, and the sixth variety is America's
favorite, the Early Jalapeno. Sandia Seed only sells the
highest quality seed available. Your satisfaction is always 100%
guaranteed by Sandia Seed. Each pack contains 40-60 seeds per
pack; net weight 300 mg.
NuMex Heritage 6-4; Mild to Medium Hot Green Chile $2.49
Item #1006-NM6. This new chile variety has 5 times more flavor
and aroma than the original New Mexico No.6Great choice for Traditional New Mexican Green Chile Sauce.
NuMex Heritage Big Jim Medium Hot Green Chile $2.49
Item #1006-NMBJ. This improved variety has more flavor, better
yields and produces a larger crop over the growing season. Heat
Level is very consistent Medium Hot,
Large 8" pods an excellent choice for Chile Rellenos.
NuMex Joe E. Parker Mild to Medium Hot Green Chile $2.49
Large 8" pods great for stuffing or roasting.
NuMex Barker's XX Hot (Very, Very Hot) Green Chile $2.49
Hottest New Mexico Chile Pepper.
NuMex Sandia Medium Hot Green Chile $2.49
Matures early and popular variety for home gardens.
NuMex Espanola Improved Extra Hot Green Chile $2.49
Matures early and produces an abundant yield.
Poblano Chile Seeds. $2.49
One of the most popular chiles grown in Mexico. Plants are 30 to 36”
high and yield a continuous harvest over the entire season. Called a
poblano or pueblano in the fresh green form and ancho as the dried
red pod. Heat Level: Mildly Hot. Qty: 50 seeds.
Early Jalapeno Very Hot Green Chile $2.49
Easy to grow in all climates.
Santa Fe Grande Medium Hot Green Chile $2.49
Popular yellow wax-type pepper, great for stuffing.
Serrano Chile Seeds - $2.49
Serrano peppers originated in the mountainous regions
(serranias) of the Mexican states of Puebla and Hidalgo. Serrano's
are about 5 times hotter than Jalapenos. Qty: 50 seeds Heat Level:
Tabasco Chile Seeds - $2.49
This chile originated from Tabasco, a state in Southeast Mexico.
These fiery little jewels are the primary ingredient in tabasco
sauce. Qty: 50 seeds. Heat Level: Very Hot
Tepin Chile Seeds - $3.99
Plants grow wild in Mexico, Texas, and New Mexico where the seeds
are dispersed by birds. This chile is also known as Chiltepin.
Tepin peppers, nicknamed "bird's eye" peppers, rank high in heat
level at 100,000 + scoville units. Qty: 10 seeds. Heat Level:
Very Very Very Hot
Trinidad Scorpion Chile Seeds - $3.99
This Scorpion has quite a sting!. Dangerously Hot - you will
suffer! A fruity taste wit delayed severe heat. WARNING:
Handling this pepper requires extreme caution. Wear hand, eye
and breathing protection. Qty: 10 seeds. Heat Level: Extreme, Severe, and Intense.
Scoville Units: > 1,400,000.
Habanero Seed Pack - (XXX Hot, 10), 1-1/2", think skin, for hot
sauces and salsas
#CAHB - $1.99
Variety Chile Seed Pack - contains three types of chile
seed: Anaheim, Jalapeno, Tepin
Item #CASVP - $2.99
Ancho (AHN-cho) - Dried
Poblano. Heat: 3-5. The Ancho is the sweetest of the
dried chilies. It has a mild fruity flavor with tones of
coffee, liquorice, tobacco, dried plum, and raisin, and a little
woody. Indispensable for making sauces and moles.
Cascabel (kas-kah-BELL) (AKA
chile bola) - Dried cherry chile. Heat: 4. Thickly
fleshed with a slightly acidic and tannic quality. The rich
flavors are a little smoky and woodsy with some tobacco and nutty
tones. Wonderful in sauces, salsas, soups and stews.
Chimayo (CHEE-MY-YO) - Dried
chimayo. Heat: 4. A very flavorful chile. Normally
used in ground or crushed form. It is produced from pure,
seeded, stemmed and roasted chile pods with hearts removed, from the
Chimayo Pueblo in New Mexico. Makes a wonderful sauce, but can
be used anywhere chile powder or crushed red chile is called for.
Chipotle (chee-POHT-lay) (AKA
chile ahumado or chile meco). Smoked Jalapeno. Heat:
5-6. Medium thick fleshed, smoky and sweet in flavor with
tobacco and chocolate tones. Has a subtle, deep, rounded
heat. Widely used in Southwest cooking especially in soups, salsas
de Arbol (ARE-BOL) - Dried chile
arbol. Heat: 7-8. Thinly fleshed; it has a tannic,
smoky, grassy flavor with a searing, acidic heat on the tip of the
tongue. Primarily used in powdered form to make sauces.
Also used in soups and stews.
Guajillo (wah-HEE-oh) - Dried
guajillo. Heat: 2-4. Thinly fleshed and has a green tea
and stemmy flavor with berry tones. A little piney and tannic,
with a sweet heat. Commonly used in salsas, sauces, sups and
Habanero (ah-bah-NARROW) - Dried
habanero. Heat: 10. The king of them all! This is
the hottest of all chiles but under its intense, fiery acidic heat
is a very flavorful fruit. Very thin fleshed with tropical
fruit flavors of coconut and papaya with a hint of berry. Used
mainly in sauces and salsas, but can be used sparingly in soups and
Mulato (mu_LOT-toe) - Smoked
poblano. Heat: 2-4. A different variety of the poblano,
than the one used for the ancho, is smoked to make the mulato.
The flavor is much smokier without the depth or lingering
taste. While the predominant tone is liquorice, there are
hints of dried cherry, tobacco and horehound. It is an
essential ingredient in making the classic mole sauce and can also
be used in the preparation of soups, stews, and other sauces.
Pequin - (peh_KEEN) (AKA chile
pequeno) - Dried chile pequin. Heat: 8. This
domesticated form of the wild chile tepin is thinly fleshed.
It has a light, sweet, smoky flavor with citrus, corn and nutty
tones. The heat is deep, fiery and transient, slightly more
intense than the tepin. Used more for adding heat than flavor,
it is used in making salsas, soups, sauces, and spice vinegar.
Pasilla (pah-SEE-hay) (AKA chile
negro) Dried chilaca. Heat: 3-5. Thin fleshed, its
taste is rich and smoky with a touch of chocolate. There are
some berry, grape and herbaceous tones with a hint of
liquorice. Essential for mole sauces and excellent for other
sauces as well. Especially good a s a seasoning for seafood
Pulla (PUH-yah) - Dried
pulla. Heat: 6. Thin fleshed; it has a light flavor
containing sharp fruit and cherry tones with a hint of
liquorice. Ha s dry, dusty, intense heat. An excellent
seasoning for salsas and stews.
Serrano (sir-RON-no) (AKA chile
seco) - Dried Serrano. Heat: 7-8. Not to be
confused with the Morita, the dried Serrano ha a light fruit and
citrus flavor containing an intense heat. Primarily used for
salsa and sauces.
Red Amazon - Dried
tabasco. Heat: 8-9. Thin fleshed with a sharp, biting
heat, with some stemminess and hints of celery and green
onion. Use din many hot sauces.
Tepin (teh-PEEN) (AKA chiltepin)
- Dried tepin. Heat: 8. The small, berry like chile is
the wild form of the chile pequin. Very thinly fleshed, it has
a dry, dusty flavor and a searing, transient heat. Very good
in salsas, soups, stews and flavored vinegar and oils.