Mexican pepper seeds pack
Mexican pepper seeds pack: 10 varieties of the essential Mexican peppers, 10 seeds per variety for 100 seeds total.
1. Jalapeño: Heat level: 5,000 SHU. Jalapeno chillies are the ultimate mexican staple. They're easy to grow and are very productive. When you grow your own they definitely taste better and you're sure to never run out. It's very tasty, not too hot and quite versatile. You can do so many tasty things with jalapenos and the whole family's sure to love them. Eat them fresh in slices, pickled slices, hot sauces, jalapeno poppers, salsa, stuffed, fried,... let your spicy imagination go wild! Capsicum Annuum.
2. Tabasco: Heat level: 30 000 and 50 000 SHU. The Tabasco pepper is a chili pepper originating from Mexico, best known for being used to make the famous Tabasco sauce. The peppers are vibrant red and offer a nice level of heat. Tabasco pepper plants can reach a height of up to 5 feet tall (60 inches/1.5 m), though smaller plants are more normal. They’re very productive plants, holding many pepper pods at one time. The peppers start out green, then turn yellow green and ripen to bright orange then vibrant red. If you love the famous sauce, you're going to love growing these and making your own hot sauce! Capsicum Frutescens.
3. Serrano: Heat lvl: 10,000 to 23,000 SHU. This famous pepper originates from the mountains of northern Mexico. The Serrano pepper is an essential for mexican cuisine, most often they're used to make delicious hot salsa. Capsicum Annuum.
4.Poblano: Heat level: 2,000 SHU. Poblano peppers are thick, dark green-skinned chili peppers that are named after their supposed place of origin: the state of Puebla in Central Mexico. They're as big as regular bell peppers. When poblano peppers are dried, they’re called ancho chilies.Poblano peppers are a staple of traditional mexican cuisine. Capsicum Annuum.
5. Red Habanero: Heat: 100,000 to 350,000 SHU. These habaneros are particularly big, the plants are huge and they are very resistant and sturdy. You have already heard of this very famous hot pepper from Mexico. It's the hottest one of the pack. Perfect to make hot sauce. Capsicum Chinense.
6. Chile de Àrbol: Heat level: 15,000 to 30,000 SHU. A staple of mexican cuisine, perfect to add a kick to any mexican dish. The plants are covered in peppers. The peppers start out green and turn a bright red color as they mature. Chile de árbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after drying. Capsicum annuum.
7. Puya: Heat level: 30 000 SHU. The Puya chilli pepper is popular in Mexican cooking and its origin dates back to early Central America. The Puya chilli is closely related to the Guajillo, but it is smaller and hotter. It has a strong fruity flavor and is great pureed, mashed or diced, and then made into a sauce. Capsicum annuum.
8. Chiltepin: Heat level: 50,000 to 100,000 SHU.The Chiltepin is the only pepper actually native to the United States, earning its nickname “the mother of all peppers”. The chiltepin pepper has a rich History in Native American culture, and its tiny size along with its intense heat has made it a unique favorite among today’s hot pepper lovers. The peppers are very small. The plants are big producers and they end up covered in a ton of these tiny red peppers. Capsicum annuum.
9. Cascabel: Heat level: 1,000 to 3,000 SHU. Cascabel peppers originate from Mexico. The name Cascabel means “little bell” or “rattle” in Spanish because they keep their rounded shape when dried and the seeds inside rattle when the pod is shaken. Cascabel chilies are mild in heat and nutty in flavor, and they look as delicious as they taste. The dried Cascabels are a staple of Mexican cuisine. The plants are heavy producers of this thin-skinned peppers. Capsicum annuum.
10. Guajillo: Heat level: 2,500 to 5,000 SHU. Guajillo chilies have many applications and are used in a variety of Mexican preparations. Their flavor complexity really shines when they're dry, and they dry easily thanks to their thin flesh. They are sometimes used to make a salsa or adobo; the dried chilies are seeded, soaked or simmered, then pulverized or mashed/pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce. Capsicum annuum.
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