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Asian pepper seeds pack

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    The Asian pepper seeds pack includes 9 varieties of pepper seeds varieties from Asia (10 seeds each):

    1. India: Red Ghost pepper seeds. Heat lvl: 1,000,000 SHU. The very famous indian superhot pepper, also known as Bhut Jolokia, in its original red colour. It's a former world's hottest pepper.

    2. Thailand: Karen peppers seeds. They are the spiciest pepper used in thai cuisine for curries and nam prik sauce. Their Scoville Heat level is untested but I estimate them to be between 100 000 and 200 000 SHU. These are very rare and practically not found outside the borders of Thailand except here, I brought back seeds myself and grew my own. They are found in the mountains, near the border with Myanmar. The peppers are small and consumed both fresh and dried, and both green and red. They have a nice grassy flavour that very nicely compliments dishes with soy sauce and other umami flavour profiles.

    3. Thailand: Bird's Eye Chilli seeds. Heat: 50,000 to 100,000 Scoville Heat Units. A staple of asian cuisine, used to spice up about any dish. The plants are big producers and guarantee you'd never run out of dried peppers.

    4. China: Red Chinese "Tien Tsin" peppers seeds. Scoville heat units: 50,000 to 75,000 SHU They are typically used in Hunan and Szechuan dishes. Tip: mix them with Szechuan peppercorns for one of the most delicious spice combination ever.

    5. Thailand: Jinda Thai peppers seeds. Heat level: 75,000 SHU. The Jinda pepper from Thailand is the most commonly used pepper in Thai cuisine. This peppers is consumed both red and green and has a nice spicy kick. The Jinda gives dishes heat and flavor that the Thai refer to as “green flavor,” best described as a fresh, grassy aroma. I brought back seeds from Thailand myself and grew my own. The plants are very productive and the peppers are medium sized, elongated and, most of all, delicious.

    6. Thailand: Ubon Thai pepper seeds. Heat level: 50,000 to 75,000 SHU The Ubon peppers are a very rare Thai peppers from the Ubon Ratchatani province in northeastern Thailand, on the border with Laos and Cambodia. I brought back seeds myself and grew my own. They are delicious peppers that are perfect to add a kick to your asian dishes. The plants are massive producers of these small, thin red peppers. They can be consumed both green and red. They have an earthy, grassy flavour that is quite unique. These are very rare seeds as you could only find them in that region.

    7. Japan: Japones pepper seeds. Heat Level: 15,000 to 30,000 SHU The japones pepper (a.k.a. santaka pepper or Japanese pepper) is an Asian spice staple often used in Japanese and Chinese cuisines, especially Szechuan and Hunan dishes. They are “fire bringers” – providing heat to a recipe without a lot of flavor complexity that could potentially muddle the overall flavor balance of a dish. The japones pepper’s slim form and moderately high heat also allow the chili to be very useful for liquid infusions, like hot pepper oils and alcohols. They share a similar heat profile to chile de àrbol – to which they are often compared – but the japones is nowhere near as hot as its fiery Asian cousin, the Tien Tsin pepper.

    8. India: Kashmiri chillies seeds. Heat level: 1,000 to 2,000 SHU .A staple of Indian cuisine, this delicious, vibrant red pepper is used in curries and many other traditional Indian dishes.

    9. Japan: Shishito pepper seeds. Heat level: 500 to 2,500 SHU. The Shishito pepper is the Japanese version of the Padrón. Like the Padrón, they pack the spicy surprise. 90% of the time these japanese chilies are some of the mildest on the planet. And then there’s the one that bites. 1 in 10 peppers delivers an unexpected punch. Eating them is like playing the Japanese pepper roulette! It makes Shishito peppers as fun to eat as they are tasty. They are absolutely delicious just pan-fried in olive oil, with some sea salt, just like the spanish tapas pepper, the Padrón. The name refers to the fact that the tip of the chili pepper (唐辛子 tōgarashi) looks like the head of a lion (獅子 shishi). Enjoy this japanese delicacy by growing the peppers yourself.

    open-pollinated

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