The Oriental use hot pepper extensively in their foods. For example, Hunam and Szechwan cuisines from China as well as Korean Kim-Chee,Vietnamese, Thai and Indian dishes are well known for their very hot spicy flavors. Oriental hot peppers are generally smaller but hotter than the Western varieties. --- Please click the item name to see the details and place your order --- |
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| Hot Pepper, Goat Horn Very hot. Very prolific. | | | Hot Pepper, Small Thai Chili (Thai Hot Pepper) Small hot pepper. Extremely hot. Very prolific. | ||
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| Hot Pepper, Hybrid Thai Super Hot Super hot pepper. Excellent quality. | | | Hot Pepper, Hybrid Golden Hot Hot peppers in beautiful golden color. Very pungent. | ||
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| Hot Pepper, Chi-Chien Very hot pepper. Very popular in Chinese cooking. | | | Hot Pepper, India Jwala (Finger Hot) Very popular in India. Easy to grow | ||
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| Hot Pepper, Hybrid Volcano Light green pepper. Easy to grow. | | | Hot Pepper, Hybrid Chilli NS High quality green chilli. Easy to grow. | ||
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| Hot Pepper, Hybrid Green Power Dark green pepper. Pungent. Easy to grow. | | | Hot Pepper, Hybrid Blaze Large hot pepper in green color and smooth skin. | ||
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| Hot Pepper, Hybrid Etna Long and large hot pepper. Very pungent and productive. | | | Hot Pepper, Hybrid Korea Winner Medium hot pepper. Very popular in Korea. | ||
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| Hot Pepper, Hybrid Kim-Chi Easy to grow. A high yielding hot pepper. | | | Korean Hot Pepper, Hybrid Long Green One of the best varieties for fresh green hot peppers. | ||
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| Hot Pepper, Hybrid Fuji Blocky hot pepper for fresh use. Mildly pungent and very tasty. | | | Japanese Hot Pepper, Hybrid Nippon Taka Bright red hot pepper. Easy to grow | ||
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| Hot Pepper, Hybrid Erawa High quality large hot pepper. | |||||
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