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SSL Certificates |  |
| Pepper Seeds - Hot Types |
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| The fruit is eaten raw or
cooked for its fiery hot flavour
which is concentrated along
the top of the pod. The white
pith, that surrounds the
seeds, contains the highest
concentrations of capsaicin.
Removing the seeds and inner
membranes is thus effective
at reducing the heat of a pod.
Botanical Name: Capsicum
annum |
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Pepper Hot Type-Anaheim Pepper Hot Type-Anaheim, Mildly hot, productive, cylindrical, 20cm, Certified Organic more description |
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Pepper Hot Type-Early Jalapeno Pepper Hot Type-Early Jalapeno, Most Popular, Medium Hot, Thick Cones, Dark Green 7-8 cm., Certified Organic more description |
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Pepper Hot Type-Habanero Pepper Hot Type-Habanero, Dark Green to Orange, Hottest Known Pepper, Certified Organic more description |
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Pepper Hot Type-Hidalgo Pepper Hot Type-Hidalgo, Very Hot, Green to Red, 8cm, Certified Organic more description |
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Pepper Hot Type-Hot Purira Pepper Hot Type-Hot Purira, Extremely Hot, Orange-Red Color, Certified Organic more description |
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Pepper Hot Type-Hungarian Hot Wax Pepper Hot Type - Hungarian Hot Wax, Yellow-Red-Orange, Mildly Hot, Certified Organic more description |
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Pepper Hot Type-Numex Bailey Pepper Hot Type-Numex Bailey, Extremely Hot, Productinve, 1.5cm, Certified Organic more description |
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Pepper Hot Type-Ring-O-Fire Pepper Hot Type- Ring-O-Fire, Cayenne shape, Red, Very Hot, Certified Oranic more description |
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