Search Results

Open-pollinated Heirloom Tomato (75-90 days)Fruit Color: Pink. Shape: Flattened Globe. Size: 1-3 lb. Plant Habit: Indeterminate Plant Size: 6-10’ A very large and very tasty tomato. Fruits are meaty and have few seeds. History: In the early 1930s, M.C. Byle developed a large and meaty tomato. It was named after him: Radiator...

Rio Grande tomato produces high yields of large red pear-shaped tomatoes. They are thick and meaty, with a flavor that is mildly sweet with a little of that old-fashioned tart tomato flavor. One of the best paste tomatoes to grow in hot climates and will withstand extremes in temperature, both hot and...

This wonderful pre-packed assortment includes all of our best sellers. It offers a big selection of tomatoes for culinary uses, including cherry tomatoes, paste, slicers, and beefsteaks in many colors and sizes. Our ready-made assortment of 30 different tomato varieties with 6 seed packets each makes it easy to become a retailer. A total...

A sweet habanero pepper with crisp, thin skin and an exotic, floral flavor. Enjoy the bright tropical sweetness of this pepper without even a hint of heat. The Habanada was developed by Michael Mazourek of Cornell University as the first heatless habanero and was released in 2015. The 3” orange pods grow...

This is the first jalapeño developed that is golden yellow. Oro means gold in Spanish, hence the name. Created by the Texas Agriculture Extension Service in 1992. Most significant, perhaps, is the fact that it is disease resistant to 6 types of viruses that often affect peppers. Plants produce big yields...

Milder than most jalapenos and has all the classic Jalapeño flavor. This early variety was developed by Texas A&M and is very productive and resistant to disease. This 3” long jalapeno is so much milder than its relatives, with a Scoville scale of 1,000 to 1,500 compared to up to 5,000...

NuMex Jalapeño Lemon Spice - This yellow jalapeño is joining in on the popularity enjoyed by colorful bell peppers. It’s a fact that growers receive a premium for products with novel coloration. Use this beautiful pepper to enhance the look of everything you would make with green jalapeños! This jalapeño is green at...

Poblano - Fresh green poblanos make some of the best rellenos because of their mild heat and heart-like shape. Anchos are the dried form of this pepper, and are used in making many sauces like mole. This heirloom is easy to grow. Chiles are 4" long and 2-1/2" wide and ripen...

Orange Habanero is an aromatic chile pepper with a subtle apricot aroma and offers an intense and pungent heat. Their spicy heat and citrusy fresh flavor go well with so many foods, tropical fruits, lime, avocados, fish, and tequila, etc. All habanero seeds are known for their slow germination and must...

Early Jalapeño - The best pepper for short seasons and cooler climates! These are one of the earliest peppers at just 65 days from seed to the first harvest. Everybody loves Jalapeños because they can be prepared in so many different ways. Jalapeño poppers, jalapeño jelly, and pickled jalapeños are just...

ON SALE - The Fresh & Spicy Pepper 3-pack price is 15% off at $6.35 compared to purchasing each packet separately at retail $7.47. This is a great collection of seeds to grow if you love Mexican food. Walk outside into the garden and harvest Jalapeños for pizza, Serranos for pico de...

Giadone chile peppers are the most delicious peppers you can find north of the NM state line. This Mirasol chile from Pueblo, Colorado is very meaty with a sweet flavor and hot heat. Its Scoville rating is known to reach 10,000 - 12,000 SHU. History: A single pepper plant with more heat was...

An attractive orange beefsteak that is a prolific produc­er of juicy, bright orange tomatoes and an All American Selection winner. Chef’s Choice Orange F1 is a hybrid derived from the popular heirloom Amana Orange which matures late in the season. Now you can experience the wonderful fla­vor of an orange heirloom tomato...

Anaheim is the granddaddy of all the current New Mexico green chile pod types! It was originally known as New Mexico No. 9. It was developed in 1913 by Dr. Fabian Garcia at New Mexico State University. He was seeking a chile pepper that was bigger, fleshier, and milder. The name...

Aji Amarillo is the chile most frequently used in Peru and probably the most important ingredient in Peruvian cooking. Aji means chili pepper and amarillo means yellow in Spanish. This chile is found in the famous appetizer Papa a la Huancaína (Potatoes with Spicy Cheese Sauce), and in the classic dish...

Chile de Arbol are a favorite in Mexican cuisine because of their bold heat and subtle, natural smoky flavor. They originated in Chihuahua, Mexico and dry well with good red color for use as wreaths or other decorative items. Fresh pods can be pureed to make a sauce for chips or to...