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Also known as Aleppo or Halaby pepper, this red pepper originates from the city of Aleppo, Syria. With a rich and powerful fragrance with the fruity taste of grapes and spicy Cumin, it enhances the dishes of traditional Middle Eastern cuisine. It is also described as "sweet, round and with a scent of the best sun-dried tomatoes but behind it gives you a good slap in the face! Radiationally dried and then powdered. Aleppo pepper has a moderate heat level of around 10,000 on the Scoville scale.

This small pepper of Japanese origin produces abundantly small crumpled fruits about ten centimeters long. Very productive variety, it will offer you at least 25 fruits per plant. These red peppers (when ripe) are also delicious eaten earlier when they are still green. They are mild and sweet, but can be slightly spicy, especially when dried. Compact plant perfect for small vegetable gardens.

You don't have the berlue, this hot pepper evokes with precision the male member.;Of unknown origin, it would probably come from the regions of Louisiana, Texas in the United States or Mexico. His popularity would be due to Frank X. Tolbert (1912-1984), a journalist-historian from Texas working at the Dallas Morning News (between 1946 and 1984) and writing rather unusual local columns. In English he is called Peter Pepper (Capsicum annuum var. annuum, "Peter pepper"). You can find reds, oranges and yellows (this last color being rather rare). On the Scoville scale, it is evaluated on average at 16,500 on the Scoville scale, that is to say that it has a burning taste, but excellent dried or candied. Its shape is not discreet, it plants very well in a pot for Grandma's balcony, and will find its place in a guerrilla gardening, or on a sidewalk eatery (no pun intended) to make the neighbors laugh.

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love the heat

Small elongated hot pepper, striking yellow turning to crimson yellow in late summer. Dries easily. Fruits 4 to 6" long with a very pungent flavor. Productive. Early variety, well suited to growing in zone 5. Native to Southeast Asia.

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Does not tolerate cold.

Small hot pepper with an elongated shape, having a multitude of colors during ripening. Dries easily. Long fruits from 2 to 4 with a very pungent flavor. Good heat, great flavor, LGBTQ++ diversity in a pepper. Productive.

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Does not tolerate cold.

Small, elongated hot peppers that ripen when 5 to 6 inches long. With a bright red color, they are a perfect variety to dry them and taste them, with your mouth burning by the fireside in winter.

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Does not tolerate cold.

The Piri-Piri pepper, also called bird pepper, was discovered by the Spanish conquistadors in Central America, and in fact, soon spread all over the world. Today this pepper is widely used in the Democratic Republic of Congo, Portugal, Brazil and Angola as piri-piri. The term pili-pili refers to hot pepper in Bantu languages, including Lingala in Congo and many other sub-Saharan languages. Fruits of very small size, erected, thin and pointed, it is a very pungent variety. Harvest as soon as it is bright red. It is eaten either fresh or dried.

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Does not tolerate cold.

This variety originates from Curico in Chile. Many consider that this variety tastes best before reaching maturity. We can thus harvest the still immature fruit, which enormously stimulates its productivity, making it one of the most productive pepper plants there is. Immature fruits are pale yellow-green, and when mature turn orange-red. Their taste is reminiscent of citrus. 30,000 on the Scoville scale. Our aji Chrystal plants have been isolated (put under greenhouse and fine nets).

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Does not tolerate cold.

An excellent substitute for AOC chilli grown in Pyrénées-Atlantiques! Selected and cultivated since the 17th century in a small French village in the Basque country (Espelette) for its subtle and fragrant taste, it offers all its flavor once dried and reduced to powder. It is a productive variety which gives fruits from 5 to 10 cm. Official variety for the production of the famous piment d'Espelette (protected by an AOC and an AOP). Cultivation and harvest regulated in order to be able to be called "Piment d' Espelette"Culture on the farm under net.

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Does not tolerate cold.

Both decorative and delicious, this variety of chilli comes from Brazil. Forming small peppers (2-3 cm) in the shape of a drop of water, it is also very prolific. Crunchy and slightly spicy, its exceptional flavor is to be discovered raw, especially because it loses its flavor when cooked. In fruit salad or try the traditional Brazilian recipe.

** Winner of the "Vegetables to discover" category of the Les Exceptionnelles 2019 contest **

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Does not tolerate cold.

A wild pepper native to the jungles of Peru, Aji Charapita is known as one of the rarest and most expensive peppers in the world. Aji is a tiny (spicy!) orange pepper with fruit and citrus aromas. Its flavor will go perfectly with your salsas, rice dishes and sauces. RareOur aji Charapita seeds have been isolated.


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Does not tolerate cold.

The Magnum Habanero is a pepper that ranks among the hottest peppers in the world, around 100,000 and 350,000 on the Scoville scale. With a beautiful bright orange, the Magnum Habanero is explosive in the mouth! However, it is really fragrant and is used as the main ingredient in several West Indian sauces. In Mexico, it is mainly used in salsas, as an accompaniment to dishes that are not very spicy. Variety in greenhouses and isolated by a fine net on the farm.

The Peach Sugar Rush is a pepper that was selected by Chris Fowler, finally stabilized in 2012, 8 years after its first tests. He had identified that the pink color was linked to high sugar levels and a very pronounced citrus taste. The result is really successful because this pepper is actually sweet, with notes of apricot, peach and lemon before it comes the hot. 50,000 to 100,000 on the Scoville scale, it sits below a Habanero. Ultra productive and delicious (for pepper lovers!) it didn't take less for it to become one of our favorites on the farm. Don't be surprised because its peach color takes a long time to show, it will have to wait until the end of the season, or let it ripen after picking. This does not prevent you from consuming it before! Variety isolated under greenhouse + net.

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Does not tolerate cold.

A wild bushy variety originating from the state of Tabasco in southeastern Mexico, the Pequin pepper is a very small, slightly elongated red pepper. 5-8 times stronger than Jalapeno, it sits at around 50-70,000 Scoville units. They are therefore very spicy and have a sweet and fruity note, ideal pepper for people accustomed to spices and who are looking for ever more intense flavors! In sauce, in salsa or dried and ground, they will accompany many dishes.Rare and sometimes confused with its round cousin, the tepin pepper...Our Pequin pepper seeds have been isolated under greenhouse and fine mesh in our farm.

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Does not tolerate cold.

The Jalapeño pepper is surely one of the best known and most appreciated hot peppers. It is originally from the city of Xalapa, Mexico. The Jalapeño is particularly generous with its fruit. Each plant offers a good quantity of green and conical fruits, which will turn red when ripe. You can harvest the immature (green) fruits, as they are most often found, to have a less pungent pepper. If you wait until they are fully ripe and red, they will have more character and flavor. Hot but not hot, this pepper is particularly versatile. It will quickly become an essential part of your Mexican or Indian inspired cuisine.

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Does not tolerate cold.

Kimchi lover, here is the chili you've all been waiting for! This Korean chili pepper is perfect for seasoning your fermented cabbage, as well as making your own gochugaru (chilli flakes or powder). about ten centimeters per plant. These are very pungent, without being atomic. They can be cooked fresh, fermented or dried.


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Does not tolerate cold.

This old variety originates from Georgia. Its fruit is in the form of a conical fruit ripening from green to dark red. Very productive plant, the fruity flavor of its peppers will be perfect for your salsa sauces. Not very spicy (1500 on the Scoville scale).

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Does not tolerate cold.

The Poblano pepper originates from the Puebla region of Mexico. It is relatively sweet, large in size, and takes about 80 days to mature. When dried, this pepper turns brown and takes the name Ancho (wide) because it will have lost its length but will retain much of its thickness. The Poblano pepper has a moderate heat level of around 1000 to 1500 on the Scoville scale.

Jimmy Nardello peppers come from the region of Basilicata in southern Italy. This region has been home to a rich culture of peppers for generations. It was born in the family garden of Giuseppe and Angella Nardiello, in the 19th century. They emigrated to Connecticut in 1887 with all their children, taking with them the seeds of the long, bright red, thin-skinned pepper they grew in their village. became an avid gardener. He continued to grow the heirloom seeds that his parents had kept all his life. Shortly before his death in 1983, he donated his pepper seeds to Seed Savers Exchange and they became famous among farmers. The Jimmy Nardello pepper is considered one of the best frying peppers because its flesh fruity becomes creamy and soft when fried. It is delicious fresh but can also be dried. At maturity it is deep red, its elongated body often bends and twists as it grows.

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Does not tolerate cold.

Peppers are increasingly taking their place in Quebec cuisines. If our mouth ignites when tasting these, it is just as exciting to admire the many colors and shapes offered by the peppers in the garden. This mix is ​​composed of Shishito, Piri Piri, Aleppo, Penis, Jalapeno, 5Couleurs and Peach Sugar Rush peppers.

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Does not tolerate cold.