Chili seeds

Manganji is a Japanese chili pepper with little to no heat. The peppers typically grow to 10-15 cm in length and 2-5 cm in diameter. In Japan, they are usually harvested in their young and green phase. They are named after the Manganji Temple and the...

Fushimi is a Japanese chili pepper with little to no heat. The peppers ripen early and after about 65 days after transplanting they can already be harvested. This usually happens in the green phase when the flavour is at its best. The thin-walled, crispy...

The Himo Togarashi pepper is a specialty pepper, with little to no heat, deeply rooted in traditional Japanese cuisine, particularly prominent in the Nara prefecture region for centuries. Recognized as Yamato dento yasai, translating to "a special...

In the gourmet kitchen Piquillo is called ‘the star amongst the peppers’. Its fruits are 7 cm long and shaped like a birds beak. The name ‘piquillo’ is derived from the Spanish word for ‘little beak’. The fruits have...

Jimmy Nardello is a delicious pepper to use in the kitchen. The plant is very productive and the pepper is one of the sweetest and most palatable to find out. This ancient variety from Italy (Heirloom variant), was introduced in the USA in 1887 by...