Seeds

Items: 19 of 175, per page
  • De Agua is an heirloom chili from Oaxaca Mexico. The medium thick fleash pods are 3 to 5 inches long by 1 to 1.5 inches wide and ripen from green to red. Very prolific early season. Used in Mexican cuisine for roasting and stuffing or drying and grinding into powder.

    • $4.00
  • Plants grow 18 to 24 inches tall with pods 6 to 8 inches long by 1 to 2 inches wide. Medium thick flesh pods matures from green to red. Mid Season producing pods are great for roasting, stuffing, canning and freezing.

    • $4.00
  • Numex Big Jim is an Anaheim type chili. The pods measure between 6 and 9" long by 1.5 to 2 " wide and have medium thick flesh with medium heat. They mature from green to red. Medium season maturing 70-80 days days after transplanting. Culinary uses include stuffing, roasting, fried and stir fry.

    • $4.00
  • Barker Chile is an the hottest of the Anaheim variety. The pods grow to 5-7 inches in length. This variety grows well in very hot, dry climates. The chilies ripen from green to red. The pods have thin skins, making them great for roasting, frying whole, canning or stuffing. They also make deliciously hot salsa.

    • $4.00
  • Chimayo is an Anaheim type chile that grows between 3 and 4 inches long by 1 to 1.75 inches wide with medium thick flesh. The pod matures from green to red. The plants grow 12 to 18 inches tall. Early Season. Culinary uses include fresh salsas, stuffing, roasting, fried and canning.

    • $4.00
  • Guajillo is an Anaheim/New Mex type chile. The pods measure between 4 and 4.5 inches long by 1 to 1.25 inches wide at the shoulder and has medium thin flesh. The pod matures from green to brown to red. The plants grow between 24 and 30 inches tall. Culinary uses include drying, stuffing, mole, roasting and canning. Very popular in Mexico.

    • $4.00
  • Joe E. Parker is a mild chile that measures about 7 inches long by about 1.5 inches wide on plants that are about 18 inches tall. The pendant pods have medium thick flesh that matures from green to red in about 80 days. Culinary uses include stuffing, roasting, canning, and fried. Most often eaten green and are used for chile rellenos, grilling, and roasting.

    • $4.00
  • California Mild is a popular type of Anaheim pepper. Used in many Mexican dishes. Matures from green to red.

    • $4.00
  • Sandia chili is an Anaheim/New Mex type pepper measuring 6 to 7 inches long by 1 to 2 inches wide. The medium medium thick flesh matures from green to red. Used most often for stuffing, roasting and stir fried.

    • $4.00
Items: 19 of 175, per page
Bestsellers