Where it's always ...HOT...HOT...HOT!!!
"Growing peppers is not just a business ...
its a lifestyle, a glimpse into far off cultures and always the quest "
Viva Las Chiles...
Asian
Chili Peppers
No other chili has expanded its market, increased its use in the upper echelons of the culinary world or become the darling of the farmer’s market venue like the Asian Chilies! They are HOT HOT HOT in both taste and popularity.
Asian Goat Horn-Asia Major & Minor
A popular hot pepper in Asia! Goat horn pepper gets its name for its long, slender, goat horn-like shape. The peppers are similar in shape to a Cayenne, but generally slightly longer, much wider, and not nearly as pungent.
Scoville 25,000-50,000
Asian Spice-Indonesia
Small red, fiery little missiles that exude heat when you cut them open. These are hotter than regular Thai and have more flavor. More closely mirror a Cayenne. Scoville 75,000-100,000
Branch Chili-China
Nice thick walled chili perfect for stuffing or grilling. Medium heat. Good citrus flavor. Scovile-15,000-25,000
Burmese Naga-Burma (Myanmar)
From the market at Bagan, Myanmar. VERY HOT...smells sweet but most definitely is not! As with most of the Asian Countries, Myanmar cuisine features lots of hot chilies. Used often in Burmese "Mala Hin" Which is a spicy Shan Curry.
Scoville-500,000-750,000
Bangladeshi Black Devil-Bangladesh
This is a an Ultra RARE, high yield & extreme hot variety! Produces loads of catastrophically hot chilies. If you love hot chili then this one surely needs your attention. I assure you will be surprised by their heat level. It is a beautiful plant but the chilies are so hot they can leave you in tears! Scoville 1,000.000+
Cambodian Giant-Cambodia
I bought these chilies at the market Siem Reap, Cambodia. Largest Asian chili I have come across. VERY hot....about twice the heat as a typical Cayenne. These have a very different flavor...sweet but more like a fruit sweet with a little tart. These are excellent in stirfry (add them judiciously!) coville 100,000-150,000
Cambodian Red-Cambodia
Slender pointed red chilies that are very hot. Seed brought back by me from the market at Phnom Penh. The chilies were brought to the market by a family from Prek Dambang village, Kandal province about 25 kilometers (15 miles) north of Phnom Penh. This family told me that these chilies had been grown by their ancestors for many, many years and are an important part of the families income. These chilies made a dynamite (literally!) sauce! Scoville-75,000-125,000
Chaotian-Sichuan, China
Chaotian Chili is a skinny, dark red pepper that is most often dried in China.With its high pungency and and heat,this chili is great for powder or paste. Medium heat. Scoville- 20,000 and 40,000
Cockle-Mai Xian Weng-China
Odd wrinkled and twisted chili. Good flavor and mild heat. This one is very good in rice or stir fry. Floral smell when red. Scoville-10,000-15,000.
Entero-Japan
Tall plants with long fat peppers that go from green to red. Perfect for cooking. These peppers get huge. A bit of heat. Similar to an Anaheim but hotter.Scoville-10,000-15,000
Fijian Bongo-Fiji
This highly unique & beautiful habanero type starts as green then turns to a red color when they mature. The pods are huge and comes with extreme heat. This chili has nice fruity flavor. Scoville- 350,000
Huang Emperoro-Yellow Emperor-China
This variety of pepper grows only in the southwest and southeast of Hainan Island off the coast of Southern China. It matures to a bright yellow color and has an incredible perfume. In China, this is processed into a VERY HOT sauce. Scoville-200,000-250,000
Hangjiao Yellow-China
From the Christopher Phillips Rare Seed Collection R7--Release #7 on September 3, 2015. This beautiful chili arrived from China from Jenny Song's Space Pepper collection. The variety produces smooth, contorted, elongated pods that reach about 4-5 inches in length. The peppers ripen from green to a beautiful deep yellow/orange color. The pods have medium heat and are quite thick walled. Scoville-20,000-30,000
Han Rim Gwari Put-Korea
The Han Rim Gwari Put is an amazing looking plant and really rare. The flavor is sweet and juicy with a mild heat. If you aren’t into extreme heat, this would be a chili for you. Would be great in a salsa, in a salad, on top of cheese or as a topping on any meal. Scoville-1,500-3,000
Indonesian Dragons Claw-Indonesia
Claw-shaped, Indonesian cayenne type. Medium heat. This chili is absolutely great to use when making "Sambal Oelek"
chili paste. In many of the Asian countries, Sambal Oelek is on every table the way Catsup would be in our country. See our recipes page! Dragon's Claw is also a respectable chili powder pepper and has good flavor when diced into rice or stir fry. Scoville-25,000-30,000
Indonesian Marketplace-Senggigi, Lombok, Indonesia
Brought back from the marketplace in Jakarta. Red hot with a distinctive citrus taste. In Indonesia, these are dried and used as a powder to make a chili paste that is used in many dishes. Scoville-75,000-90,000
Jatiliaba-Medan, Sumatra-Indonesia
Brought back from the market at Medan. Sumatran food is traditionally very spicy with lots of chili, lemon grass, ginger, garlic and coriander. Some of the spiciest food in all of Indonesian is the Padangese food from Padang in West Sumatra. Beef Randang or Rendang is a dry beef curry which is quite spicy but delicious with the most tender beef pieces and lots and lots of chili pepper! This is a typical Indonesian cayenne that has much flavor and lots of heat!
Scoville 50,000-100,000
Kopay-Senggigi, Lombok, Indonesia
From the market in Lombok. Very long, very thin, very hot cayenne type. They twist and curl and are a nightmare to pick without breaking them! The look extraordinary hanging on the plant. Multi-purpose chili good for just about anything.
Long Ji-Guangxi Province-China
This Chili is named after the Dragon's back, one of the great man made features of China. It consists of terraces that have been cut into the mountain sides, hundreds of years ago to grow rice. The Dragons Back is located along the Li River near Guilin and curves majestically around the contours of the mountains like the scales of a dragon's back. These chili's are some of the most sought after in China, and the Guilin area has the reputation of making the best local chili sauce. The pods are full of flavor and of a medium heat they are the perfect all round chili for so many dishes.
Malaysian Goronong-Malaysia
This is a rare Habanero type from Malaysia. It is also called the Coronong or Caronong chili. Pods are elongated and come in the most twisted and contorted shapes. They mature from light green to bright yellow and if left on the plant too long get an orange yellow color. The Goronong has a delicious fruity flavor and has the heat level of an orange or red Habanero. Scoville 200,000 to 300,000
Seperti Wortel-Jakarta-Indonesia
Translates to "looks like a carrot". Long, thin golden yellow/orange cayenne type. Very hot. It is a good chili for adding heat and color to salsa. Scoville-50,000-65,000.
Shabu Shabu-China
The Chinese Naga! Shabu Shabu is an extremely hot pepper that grows in the wild in China. The peppers are picked once a year by local farmers to generate additional income. Shabu Shabu comes from the western part of Tengchong in China where it meets Myanmar. The exact origin is unknown. It may originally come from China or Nagaland in India. Another possibility is that the pepper derives from a chili yet to be discovered in Burma. The traditional way for the locals to cook them is to hold the peppers in chopsticks and dip them in the "hot-pot" and move them around in a swishing motion. In Japan this method is called Shabu Shabu. Scoville 150,000-200,00
Tabia-Bali
The most commonly used chilies in Bali are the short and fat Tabia Bali, about 1" long and ranging in color from red to yellow. I have been told reliably by my Balinese driver that Balinese men are like the Tabia Bali – short, fat and VERY hot! Hahaha! These are used to make TABIA LALAH MANIS (Chili In Soy Sauce) which the Balinese put in everything and which they dunk everything in! Scoville 150,000-200,000.
Thai Black TQ-Thailand
The pods start off a deep black and stay black for ages till turn a vibrant red. The Black Thai TQ is one of the most beautiful chili plants we have. It looks amazing once podded up and has both colors on it. A slightly sweet, fresh and capsicum like flavor and it stays for a fair while, would be perfect for salads as the flavor, the color mix of red & black would look cool. A nice mid heat. A chili for everyone. Scoville-7,500-15,000
Thai Denchai-Den Chai Thailand
Wonderful flavor for a hot pepper. Use them fresh or dry and freeze to add to any dish you need some heat. They have a mango/citrus taste and a lot of heat. From Northern Thailand. Scoville 150,000-200,000
Thai Dragon-Thailand
The Thai Dragon is very hot, being beaten in spiciness by only a handful of peppers. Plants generally grow to 1-2 ft high and can produce up to 200 chiles in a single season. Having an excellent flavor, the Thai Dragon is a common ingredient in many Asian dishes and is seen throughout Asia. Scoville-150,000-200,000
Thai Giant-Thailand
About double the size of a “regular” Thai Pepper. There is a lot of variability in heat levels of individual chilies on the same plant…Some are just smoking hot and some have Jalapeno-esque heat. Good flavor and one of the most prolific chili plants there is. Scoville 8,000 to 30,000
Thai Golden (Burapa)-Thailand-Small
The golden-yellow version of the Thai pepper. It is also very hot and flavorful. Used less than the red chili, these are still seen in most every market in Thailand. Can be used in many Asian dishes. Thai chilies are among the hottest peppers available, and can sometimes be rated at 100,000 Scoville heat units. They are commonly used in the cuisines of Thailand, Southern India, Vietnam and elsewhere in Southeast Asia, and were first introduced by Spanish conquistadors several centuries back.
Thai Orange-Thailand
This pepper grows a few inches long overall and have very bright, colorful orange skin. I place them in the medium-hot category along with other Thai-style peppers, though the fruity flavor may make them seem slightly milder. Scoville 50,000 to 100,000
Thai Purple-Thailand
Beautiful chili and plant! Small, dark purple pods that turn red when mature. Medium heat...not quite as hot as regular Thai. These are lovely when diced into fresh salsa while still purple.
Thai Yellow Long-Thailand
Beautiful, longer version of Thai Yellow. Not nearly as hot as Thai Red, in fact, about half the heat. This is another chili that adds tons of color and flavor to fresh salsa.
Thai White-Thailand
A slim and extremely hot chili pepper that gets about 2 and 1/4 inches long and grows vertically pointing up.
This is a very, very, very hot pepper! Great for making Asian dishes, chili, Mexican dishes, hot sauce, pico de gallo, and salsa. Excellent taste with plenty of heat! Makes a delicious white hot sauce. White chilis turn red when ripe.
The original Heirloom strain was discovered in a small, remote Thai village on the Mekong River on the Cambodian border in 1971.
Thai Young-หนุ่ม พริกหนุ่ม
Only medium heat in this chili which is a rarity unto itself in the world of Thai chilies. I made chili paste using this for those in my family who can't take the heat of Sambal Oelek chili paste (wimps...) Actually, it is plenty hot and has a very good fruity-citrusy flavor. The oddest thing is that they curl which no other Thai chili does.
Thunder Mt. Longhorn-China
In the south west of Guizhou in China, The Mountains of Leigongshan (Mountain of Thunder) stand as natural fortress. In the area around Thunder Mountains they grow some amazing chilies. Among them is the rare Thunder Mountain Longhorn Chili. First they sun- dry the chilies and afterwards, place them in charcoal heated hothouses, thus achieving a sun dried flavor combined with smokiness. That flavor makes them unique! This chili remarkably resembles the “Yard Long Bean”…they are incredibly long and they twist and turn and spiral all over the place! Light capsicum flavor and a bit tangy when they are fresh. When you dry them, they get a bit of smoky flavor. Scoville20,000-25,000
Vietnamese Black Cobra/Dragon-Vietnam
I have been to Vietnam twice in the last few years and have only seen this chili in South Vietnam, specifically, Hoi An & Saigon (Ho Chi Min City.) It’s not even commonly found in Vietnamese stores. Only some Viet gardeners dare to nurture these evil specimens in their gardens and we’ve been able to occasionally find the plant at some random Viet grocery stores and sidewalk street vendors. This chili is much hotter than other Vietnamese chilies and that may be why you only see it in the south: their are many cultural and culinary differences between North & South Vietnam. The plant is striking with peculiar "fuzzy" leaves and it grows extremely tall for a chili plant. Fruit starts out black and stays that way for a long time before turning red. These chilies make a vivid display as you will have half of the chilies on the plant coal black and half blood red. Scoville 45,000-75,000
Vietnamese Black Devil-Vietnam
Thin, pointed black chilies that are fatter at the stem end. Also called "Rat Turd Chili" & "Black RIce" chili. These are devilishly hot but have incredible flavor, smelling and tasting rather like a melon. Pickled, these are THE BEST but hot, hot, hot! I brought back all the varieties of Vietnamese chilies and I have to say, these are a favorite. Scoville-75,000-100,0000
Vietnamese Dong Xuan Market-Vietnam
This Chili was first discovered in Dong Xuan Market, or Cho Dong Xuan, the oldest and largest market in Hanoi Vietnam. The market is located at Dong Xuan Street, in the the Old Quarters of Hanoi. This market is HUGE!!! A 3 block building that offers 50lbs of everything: dried shrimp, rice, dried squid, REAL cobras in a fancy bottle of whiskey(!!!) you name it, they have it in ones or twos or in huge sacks! Fresh seafood, produce, meat & poultry, turtle, clothing, cloth, handbags and shoes...the list goes on and on! This is the "Day" market. At night, many of the vendors relocate to small booths on the street for the "Night" market. I could have stayed in this market for 12 hours and never seen everything offered! This is a GREAT chili that is suitable for everything...dried, fresh, pickled, paste. Medium heat with fruity undertones. Scoville-30,000-40,000
Vietnamese Hanoi Market-Vietnam
Also from the Dong Xuan Market in Hanoi. This is one of the most popular Vietnamese chilies. Red, with medium heat and citrusy taste. You see it used in everything in Vietnam (along with Cilantro, Lemon Grass & Green Onion.) I love this in "Cao Lau" a very special noodle dish. The noodles have a particular chewiness and are served in some, but not much, broth with thinly sliced pork, herbs, bean sprouts,the Hanoi chili pepper and crisp crouton-like squares of fried dough. EXCELLENT! Scoville 15,000-30,000
Vietnamese Habanero-Vietnam
The Habanero Vietnam, unlike most Habanero varieties, does not originate from the Caribbean, instead from Asia. It is a rarely offered variety which should be in every collection. The plants a develop beautiful, large, extremely flavorful fruits. They are very suitable for making hot sauces or fruity salsas, and they are also good dried and made into a powder. Very, Very hot! Scoville-300 000-500,000
Vietnamese Orange Round-Vietnam
Very hot and not often seen at the markets in Vietnam. This is a chili that has an abundance of citrus smell and taste along with scalding heat! A perfect pickling chili, we were served this round and spicy chili in a bowl of pickled vegetables. Scoville, 50,000-75,000
Ot Heim-Vietnam
Ot Heim translates to “mean mouth” (mean to your mouth!) Popular in Vietnamese and Thai dishes, these super hot peppers are ornamentally rich with vibrant colors. If used in cooking these little peppers pack a punch so be ready for some heat! Brought these back from the market in Hanoi. 30,000 Scoville units
White Sword-Bái jiàn-China
This is a Chinese heirloom. Very hot. Peppers stay pinkish white for a long time. Has a floral smell with a citrus taste.
Scoville-30,000
Zhuc Chang-Pig Intestines-China
Big, curly cayenne type but more twisted, longer and hotter. These sizzle! Great taste, citrus, slightly sweet. These make excellent dried pods, powder or dice them fresh into salsa but be careful, a little of this heat goes a long way!
