Produce Info & Cooking

In progress…will be continuing to update this list.


Aji Charapita Pepper

“…Tiny round pepper packed with potent scent and heat to match. A mainstay in the Amazonian region of Peru, it ripens from green to yellow. Charapita smells like ripe peaches and strawberries, crushed herbs, and cut grass…” Peppers of the Americas by Maricel E. Presilla

Aji Cristal

“…this well-known pepper plays a versatile role similar to that of a medium-hot jalapeno or serrano in Mexican cooking. In Chile, its used in a favorite table salsas like pebre (a type of chimichurri)…” Peppers of the Americas by Maricel E. Presilla

Tobago Seasoning Pepper

“Lantern shaped like a habanero and ripening from apple green to vermilion, this handsome chinense from Tobago closely resembles the Trinidad perfume Seasoning pepper in its mixture of floral notes, fruity flavor, and grassy freshness with a backbone of pleasurable heat.” –Peppers of the Americas by Maricel E. Presilla

Sugar Rush Peach

“If you love peach colors and fruity sweetness as much as we do, you’ll love the Sugar Rush Peach hot pepper! This was bred by Chris Fowler of Wales and was a (happy) accident through natural open-pollination of various varieties of Aji peppers. The pepper’s flavors are identical to an Aji Amarillo but sweeter and have an amazing citrusy, sugar-sweet flavor with notes of apricot and peach and some unexpected smoky, complex heat. You may also notice muted undertones of tropical-like fruit when eaten raw.
We estimate the heat level on this variety to be around 50,000 – 150,000 SHUs, which is close to a Habanero but hotter than a Chile Pequin. We recommend letting them grow to the fully ripened peach color as these hot peppers will without a doubt make the best hot sauces, salsas, and pepper jams. They are also great cooked, fresh, or pickled!” – Pepper Joe