Pepperitaville

 Achaar-India

The ultimate Indian pepper for pickling.  In fact, “Achaar” means pickle!  Typical of Indian chilies, this one is hot and has a very spicy flavor.  “Hari Mirch Achaar” means India Pickled Pepper and they are dried & fermented in mustard powder, turmeric, sea salt, lemon juice and after fermenting, a cup of mustard oil is added. Quintessentially Indian! Scoville 25,000

​

 

 

Assam-India

One of the few Indian Chilies that is a Cayenne type.  Long, curling & very hot.  This chili is quite rare and only cultivated in the Assam region of India.  Scoville 125,000 to 175,000

 

 

 

Bangalore Whippets Tail-India

I just love the name!!!  This is a long, curling chili and the pods resemble really long fingernails!  With its medium heat, it becomes a rarity in the realm of Indian chilies which are usually volcanic, mouth scorching, tear inducing beasts!

One of the most prolific chilies I grow!  Scovillen350,000

 

 

 

Bang Bang Black Mamba-Bangladesh

I got to name this one myself!  I obtained it at the street market in Rangpur and was told by several different vendors that it had no name.  It has a WICKED bite that burns on and on until you wish someone would just shoot you and put you out of your misery!  Hence, the name!!!  Definitely not for the faint of heart.  This is truly a “Mega Hot” right up there with Moruga Scorpion & Bhut Jolokia.  If you like chilies that bite back, “Mamba” will oblige!  Scoville 1million

 

 

 

Bangladeshi Black Devil-Bangladesh

I was on a role when I acquired my varieties of Bangladesh chilies.  Apparently, Bangladeshi folk are just as fond of insanely hot chilies as the people of India, Bhutan and Nepal!  I obtained three varieties that day in Rangpur and let us say that not one of them would be rated “PG 13”!!!  Bangladeshi Black Devil is much, much hotter (maybe I should add a few more much hotter’s…) than a Habanero.  This has a bright citrus smell and taste (so they tell me but I declined to try it for myself…) at least 800,000 Scoville.

 

 

 

Bangladeshi Black Scorpion-Bangladesh

A purple and green chili plant dripping with catastrophically hot deep purple/black worms.  Like something out of a horror flick!  And yet, looking at it is far more pleasant than actually eating it!  This chili even smells “hot” (I am not sure how “hot” smells but I am pretty sure this chili is that smell…) Start your day out with a bang…chop one of these into your scrambled eggs and be ready to run! Scoville 1 million

​

​

​

Bengal Naga-Bengal-India

The Bengal Naga is an average sized Naga pepper named after the Bengal region of India.  The flavor is sweet with some floral tones but not as earthy like a Bhut Jolokia.  Very, Very hot.  Use in curry, pastes, for sauce or dry for powder.  Scoville-700,000

​

​

​

Bhali Shick Alli-India

From the Christopher Phillips Rare Seed Collection R2--Release #2 on October 3, 2014. This pencil size mildly curved annuum variety from India is a great producer. It has a unique flavor and the heat level is quite low. It's a great staple pepper to use in many dishes to provide a nice flavor. It can be enjoyed by all pepper lovers.  Scoville 5,000-10,000

​

​

​

Bhavnagari-India

Very hot.  Used in India as a stuffing chili when green.  Most often is grilled and stuffed with corn, black beans and cheese.  Scoville 125,000

 

 

​

Bhutanese Ema Mab-Bhutan

Chilies-“Ema”  & red “Mab”. Chilies, long and short, dried and fresh- are piled high in the markets and drying on the roofs of every house in every town in Bhutan. The national food of Bhutan is Ema Datshi or “Chile Cheese” but that is not the only dish that is spiced up, practically every dish has chilies incorporated it.  The Bhutanese DO NOT consider chilies a spice but rather a vegetable and in Bhutan, chilies are a must ingredient for the Bhutanese palate.  They are eaten by the fork-full (or spoon-full, I suppose) by the Bhutanese. Ema are introduced very early in life, even to toddlers, because not only are chilies a big part of Bhutanese cuisine, they are also a big part of Bhutanese culture, tradition, and life.  A truly unique chili with a lot of history behind it!  Scoville 125,000

​

​

​

Bombay Morich-India

The Bombay Morich is a chili pepper native to Bombay, India and it known as the sister chili to the Bhut Jolokia, or Ghost Chili. The Bombay Morich bears many similarities to its sister; it isn't a listed Chinenses cultivar but a Naga grown in the Bombay region.  One of the hottest chili peppers known and many times the fruit shows the wrinkled Naga Morich’ variant.  After the Naga/Bhut genus was discovered in 2000, cultivation of the plants (which are native to India, the Assam region, and Bangladesh) has mainly occurred in the native regions.  Scoville 1 million

​

​

​

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

 

 

 

Byadagi-India

Byadgi Chili is a famous variety mainly grown in the Indian state of Karnataka, also called “Kaddi Chili”. Kaddi means stick-like chilies.  It’s named after the town of Byadagi in the Haveri district of Karnataka.

Byadagi is known for its deep red color and medium heat. These chilies are most commonly used in South India for food preparations. Nowadays these are also cultivated for extraction of Oleo resin (a red oil from the pods), which is used in the preparation of lipsticks and thus has the second largest turnover among all chili varieties in India. A great chili for those of you who prefer your Indian cuisine more mild than wild!

 

 

 

Cobra-India

Cayenne type chili from India.  Great fresh but excels when dried and used for chili powder.  Complex taste once you get beyond the heat.  VERY Hot! Scoville 800,000 +

​

​

​

Cobra-Round-India

They are one of the most hottest known peppers in the world. They are really hot and a single seed of this variety can cause extreme discomfort! Cobra chili is also used in the manufacture of an incendiary self-defense spray and supposedly deters all but the most determined criminals! The pods of these peppers do look somewhat like snake head, turning a deep red when they are mature, with a coarse skin.  In India, people smear cobra peppers along fence lines to deter elephants and other undesired pests!  Scoville-1,00000.00-1,002,735  Million

​

​

​

Curry Chili-India

Elongated slightly wrinkled and thin pungent chili peppers 5-6 inches long are ideal for curry dishes. Fruits ripen from green to red.  Use fruits red, green or dried.  Very hot. Scoville75,000-100,000

​

​

​

Delhi-Delhi-India

Delhi Hot thin walled Indian chili pepper that matures from green to dark red. Ideal for use fresh, dried or pickled.

​

​

​

Danraj-India

Thin 2.5” long red peppers grow upright and cover these plants. Medium heat. Good flavor. Go from green to orange to red. Scoville-35,000-50,000

​

​

​

Elephant's Trunk-India

The up to 10" long fruits with their uneven surface remind somewhat of an elephant's trunk. They are very juicy and have a fruity chilli flavor with a slight pungency. The pods are well suited for stuffing or filling with cream cheese.  Scoville-1,000-2,000

​

​

Guntur Sannam-India

Guntur Sannam is one of the most famous types of chillies and has a huge demand throughout the world.  It widely grows in Guntur district of Andhra Pradesh and Warangal, Khammam districts of Telangana in India.  It is well known as a commercial crop used as a condiment, culinary supplement or as a vegetable. Among the spices consumed per head in India, dried chillies contribute a major share.  Globally, India stands first in the production of chilli. The province of Andhra Pradesh leads in its production, providing 46% of all chilli produced in India. The very fact that etymologically, the word Guntur Sannam chilli has its origin in Telugu confirms its Andhra Pradesh origin. The word Sannam stands for thin in Telugu.  Guntur has been associated with chillies for decades, and hence the prefix Guntur for the name of this chilli. At present, chilli has become one of the most important cash crops and thousands of people directly depend on the cultivation of this spice for their livelihood.

​

​

​

Kali Mirch-India

The black fruits look almost a bit angry the plant are covered with large amounts of fruits. Then they started to mature in a deep red fruit. Thai flavor and good heat but not blistering like so many of the Indian Chilies. 

Scoville-15,000 – 30,000

​

​

​

Kashmiri Mirch-India

This is the true Kashmir chili pepper and is native to the northern most state of India in that dangerous and clandestine area known as "The Kashmir".  These chilies are certainly sinister enough!  Kasmiri Mirch is very much in demand for its bright crimson coloring that it imparts to the cooking process. The Kashmir chili (Kashmiri Mirch) is in so much demand that there is usually not enough total annual crop to go round, and fake Kashmiri chilies are passed off in its place. The true Kashmiri chili is a deep crimson with a smooth, shiny, thin skin and has a nice fruity flavor. Heat level is high.  Scoville  75,000 to 150,000

​

​

​

Korika Jalokia-AKA Naga Joliokia-Assam-India

This chili is known as ‘khorika’ meaning very thin stick this is due to the slender shape pod this plant produces.
In India this chili is very popular among the people of Assam and is traditionally used for everyday cooking. The Khorika has a nice medium heat and the plants produce huge amounts of overhanging pods. If A great authentic Indian treat.  Scoville-70,000-100,000

​

​

​

Indian Limo-India

 Limo originates from the Kerala state in India. It is a very hot chili pepper.  Long and curling, it makes great powder or paste and can be diced fresh into different dishes.  Scoville-100,000-150,000

​

​

Nepal Snakebite-Nepal

The name "Nepal Snakebite" seems to come from the snake-like form of the chili pods. The pungency is strong, but definitely not a deadly snakebite. This variety is characterized by a full and well-rounded chile flavor.  Great chili for drying.  Scoville 50,000-75,000

​

​

​

Odham-India

An extremely hot, rare, citrusy, smoky  chili!  This Plant is very beautiful with extremely hot little peppers.  Dont be fooled by the size,heat level is high.  Great for pickling, making salsas and sauces, soups, and vinegars.  This tiny chili is known for its intense piquancy - so small in size, yet so hot in taste. Despite its irritating piquancy, chickens and birds love picking the ripe pods, as if it is their favorite!  SCOVILLE 150,000-200,000

​

​

​

Phiringi Jalokia-Assam-India

This pepper originated in the hills region of Assam, India. For an Indian variety the shape is unusual therefore the name Phiringi which means means foreign. A medium hot variety reaching approx half the size of the Bhut Jolokia.  All our Indian seeds have come directly from India.  Scovile-50000 - 100,000

​

​

​

Punjab Puya-India

This chili is commonly called Punjab chili, in some regions in India it is known as the Punjab Puya chili as this variety originated in the Punjab State of India.   The fruit size is long and fat and in India,  it is normally used for chili snacks, accompaniments or side dishes called bajjis. It is very hot.  Scoville-100,000-150,000

​

Punjab LaL-India

Similar to Punjab Puya but more length, like a cayenne.  This chili makes an incredible past but it is smoking hot!  Fragrant and with a very earth taste.  Scoville-175,000-225,000

​

 

Rajah-India

Rajah is an awesome producer. Excellent for Indian cooking, in a stir fry or for drying. Rajah can be compared to the Cayenne but a heck of a lot hotter!  Scoville 150,000-250,000

​

​

​

Ramnad Mundu-India

A small almost spherical chili with shiny skin, an orange-red color and medium heat. It is grown particularly in the Ramnad district of southern Tamil Nadu, and is used in that state, particularly in the Chettinad cuisine.  Most often dried.  Scoville-50,000-75,000

 

 

​

Reshhampatti-India

Ground red chilies are used throughout Indian cooking. This vibrant red Reshampatti chili has a powerful, spicy flavor with a broad, pepper sweetness. It is used mainly by Guajarati's and Maharashtrians for pickling purposes.  This chili is very well known as a chili that lends a lot of heat as well as flavor.. You can add this extra spicy chili to masalas, pickles, and chutneys with other traditional Indian seasonings.   Reshampatti chili, when ground into powder, is brighter and hotter than regular chili powder, thus imparting a brighter red color to your dishes. Scoville 150,000

​

​

​

Sandabahar-India

Very hot.  This is a good variety for curries, soups and stews but may also be used fresh or dried and used as a meat rub or powder.    Each Indian chili has it's own distinct taste and aroma and specific chilies are used for specific cuisines and dishes.  Scoville, 125,000-175,000

 

Sugata-India

A very hot chili most often used for Indian curry. It has a deep red color and also makes outstanding chili powder.   I actually have eaten this chili in a curd dish with eggs and lentils and it was hot but not overwhelmingly so.  Good flavor.

Scoville, 30,000

 

Teha-India

Teja Chili is one of most sought after chilies of the Guntur District in India. This chili is always in demand as it is grown for the  international as well as the domestic Indian market. The Teja Chili has a sharp peppery flavor and a very high heat & considered one of the hottest chilies in India.  The have a capsaicin value 0.589 % .  The color of Teja is dark red & skin is thick. Those who really want an authentic hot Indian chili pepper will love the Teja Chili! Heat value ranges from 50000 to 170000 Scoville.  I have tasted this chilly and it has scathingly, sizzling heat that does not leave your mouth for what seems an eternity.

 

Tezpur-Indian PC-1India

Tezpur is cultivated in the hilly terrain of Assam in a small town called Tezpur, India. Chili became extremely popular in India after it was first brought to India by Vasco-da-Gama.   Today, it is unimaginable to think of India cuisine without the hot  chili. India has become the world’s 3rd largest producer and exporter of chili, exporting to USA, Canada, UK, Saudi Arabia, Singapore, Malaysia, Germany and many countries across the world. It contributes 25% of world’s total production of chili. Some of the hottest chilies are grown in India. Indian chilies have been dominating the international chili market. The majority of chili grown in India is cultivated in the states of Andhra Pradesh, Maharashtra, Karnataka, Gujarat, Tamil Nadu and Orissa.  This is one HOT-HOT-HOT pepper and I cannot imagine what it must feel like when this hits your palate.  Easily, 1,350,000 Scoville

​