Hot Pepper

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.

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Hot Pepper, Goat Horn
Hot Pepper, Goat Horn

Very hot. Very prolific.

Hot Pepper, Small Thai Chili (Thai Hot Pepper)
Hot Pepper, Small Thai Chili (Thai Hot Pepper)

Small hot pepper. Extremely hot. Very prolific.

Hot Pepper, Hybrid Super Hot
Hot Pepper, Hybrid Super Hot

Super hot pepper. Excellent quality.

Hot Pepper, Hybrid Golden Hot
Hot Pepper, Hybrid Golden Hot

Hot peppers in beautiful golden color. Very pungent.

Hot Pepper, Chi-Chien
Hot Pepper, Chi-Chien

Very hot pepper. Very popular in Chinese cooking.

Hot Pepper, India Jwala (Finger Hot)
Hot Pepper, India Jwala (Finger Hot)

Very popular in India. Easy to grow

Hot Pepper, Hybrid Korea Winner
Hot Pepper, Hybrid Korea Winner

Medium hot pepper. Very popular in Korea.

Hot Pepper, Hybrid Kim-Chi
Hot Pepper, Hybrid Kim-Chi

Easy to grow. A high yielding hot pepper.

Korean Hot Pepper, Hybrid Long Green
Korean Hot Pepper, Hybrid Long Green

One of the best varieties for fresh green hot peppers.

Hot Pepper, Hybrid Fuji
Hot Pepper, Hybrid Fuji

Blocky hot pepper for fresh use. Mildly pungent and very tasty.

Japanese Hot Pepper, Hybrid Nippon Taka
Japanese Hot Pepper, Hybrid Nippon Taka

Bright red hot pepper. Easy to grow

Hot Pepper, Hybrid Erawa
Hot Pepper, Hybrid Erawa

High quality large hot pepper.

Hot Pepper, Hybrid RK Best
Hot Pepper, Hybrid RK Best

Excellent quality small pepper. Extra hot.


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