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South America pepper seeds pack

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    The South America pepper seeds pack: 9 varieties of the greatest peppers from South America, 10 seeds per variety for 90 seeds total.

    1. Red Habanero (Mexico): 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.

    2.Aji amarillo (Peru): Heat level: 30,000 to 50,000 SHU. Aji means chili pepper and amarillo means yellow in Spanish. Although this pepper is literally named "yellow chili pepper," its colour changes to a bright orange as it matures. The chili pods have a thick skin, are 4 to 5 inches long, and are considered hot. But the aji amarillo balances that heat with a bit of fruity flavor. Smelling a bit like a raisin, this chili's taste is somewhat subtle with hints of passion fruit and mango, imparting a unique flavor to any dish.

    3.Chile de Àrbol (Mexico): 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 dehydration.

    4.Serrano (Mexico): Heat level: Heat lvl: 10,000 to 23,000 SHU. 2 to 5 times hotter than Jalapeños. This pepper originates from the mountains of northern Mexico. Serrano means "from the plains or mountains". The peppers are delicious and add heat and make great salsa.

    5.Jalapeño (Mexico): Heat level: 5,000 SHU. The most famous pepper in the world, it had to be in the starter pack. Delicious and very easy to grow. They taste so much better when you grow them yourself.

    6.Guajillo (Mexico): 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.

    7. Biquinho Yellow (Brazil): Heat level: 2,500 SHU The Biquinho Yellow pepper have a unique shape reminiscent of a drop, the peppers grow to this beautiful yellow colour. They are crunchy and juicy pods with a sweet and fruity flavor. The plants are bushy, very prolific and easy to grow.

    8. Cascabel (Mexico): 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.

    9.Poblano (Mexico): 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.

    Open-pollinated. Free shipping available, conditions apply.