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Hottest Peppers in the World

HP2409‐10 ‐ Aji Largo Rocoto Hot Peppers HP2410‐10 ‐ Aji Montufar Rocoto Hot Peppers

120+ days. pubescens. Open 120+ days. . Open Pollinated. The produces high yields of Pollinated. The plant produces high yields of 2" long by 1 ½" wide hot peppers. Peppers 2" long by 1 ½" wide hot peppers. Peppers are hot, have very thick flesh, turn from are hot, have very thick flesh, turn from green to red when mature. The plant has green to red when mature. The plant has green stems, hairy green leaves, and blue green stems, hairy green leaves, and blue flowers. Peppers have unique black seeds! flowers. Peppers have unique black seeds! One of the most cold‐tolerant peppers One of the most cold‐tolerant peppers around, but won't tolerate frost. Flowers around, but won't tolerate frost. Flowers may require hand pollination to set fruit. may require hand pollination to set fruit. Best if brought indoors over the winter. An excellent choice for home Best if brought indoors over the winter. An gardens. A rare variety from . Scoville Heat Units: 50,000. excellent choice for home gardens. A rare variety from Ecuador. Scoville Heat Units: 50,000.

HP261‐10 ‐ Aji Yuquitania Hot Peppers HP2298‐5 ‐ Bengal Naga Hot Peppers

90 days. . Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces high yields of 3" of 1 ½" long by ½" wide hot peppers. long wrinkled orange‐red hot peppers. Peppers are very hot, have medium‐thick Peppers are extremely hot and turn from flesh, and turn from light green, to orange, green to orange‐red when mature. Plant has to shiny red when mature. The plant has dark green leaves, green stems, and white green stems, green leaves, and white flowers. One of the hottest peppers in the flowers. Excellent for Mexican cuisine. A world. Order the , the Naga variety from . Jolokia, the Bih Jolokia, and the Bhut Jolokia. Excellent choice for home gardens and market growers. A variety from the Bengal region of India. Scoville Heat Units: 980,000.

HP2299‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Black) HP2303‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Chocolate)

120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. Pollinated. The plant produces good yields The plant produces good yields of 3 ½" long by 1" of 3 ½" long by 1" wide black wrinkled hot wide chocolate wrinkled hot peppers. Peppers are peppers. Peppers are extremely hot, have extremely hot, have medium‐thick flesh, and turn medium‐thick flesh, and turn from green to from green to chocolate when mature. The plant has black when mature. The plant has dark dark green leaves, green stems, and white flowers. green leaves, green stems, and white Excellent for . and making salsa, hot sauce, flowers. This variety is a cross between the and seasoning spice powder. Also known as the Red Bhut Jolokia and the Pimenta De Neyde . Scoville Heat Units: 1,000,000. A from Brazil. Growers are trying to stabilize it, variety from India. but not there yet. If you grow this variety you may get many variations from dark purple to almost black peppers. Also known as the Ghost Pepper. A variety from India. Scoville Heat Units: 1.000,000.

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HP2295‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Golden) HP2338‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Green)

100+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields good yields of 2 ½" long by 1 ½" wide green wrinkled hot peppers. of 3 ½" long by 1" wide canary yellow Peppers are extremely hot, have medium‐thick flesh, and turn from wrinkled hot peppers. Peppers are extremely green to mustard green when mature. The plant has dark green leaves, hot and turn from green to canary yellow green stems, and white flowers. Excellent for pickling. and making when mature. The plant has dark green salsa, hot sauce, and seasoning spice powder. Also known as the leaves, green stems, and white flowers. Said Ghost Pepper. A variety from India. Scoville Heat Units: 1.000,000. to be one of the hottest pepper in the world. Try growing Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. Also known as the Ghost Pepper. A variety from India. Scoville Heat Units: 1,000,000.

HP2315‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Improved Light HP2316‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Orange) Green) 100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1" wide wrinkled hot of 3 ½" long by 1" wide wrinkled hot peppers. Peppers are extremely hot and peppers. Peppers are extremely hot and ready to be eaten when orange. Peppers turn from light green to orange to red when ready to be eaten when light green. Peppers turn from light green to dark green to orange mature. The plant has dark green leaves, to red when mature. The plant has dark green stems, and white flowers. Also known green leaves, green stems, and white as the Ghost Pepper. A variety from India. flowers. Also known as the Ghost Pepper. A Scoville Heat Units: 1,000,000. variety from India. Scoville Heat Units: 1,000,000.

HP2304‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Peach) HP2302‐10 ‐ Bhut Jolokia Ghost Hot Peppers (Purple)

120+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1" wide peach wrinkled hot of 3 ½" long by 1" wide purple wrinkled hot peppers. Peppers are extremely hot, have peppers. Peppers are extremely hot and turn medium‐thick flesh, and turn from green to from green to purple when mature. The peach when mature. The plant has dark plant has dark green leaves, green stems, green leaves, green stems, and white and white flowers. Also known as the Ghost flowers. Excellent for pickling. and making Pepper. A variety from India. Scoville Heat salsa, hot sauce, and seasoning spice Units: 1,000,000. powder. Also known as the Ghost Pepper. A variety from India. Scoville Heat Units: 1,000,000.

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HP1987‐10 ‐ Bhut Jolokia Ghost Hot Peppers (Red) HP2292‐10 ‐ Bhut Jolokia Ghost Hot Peppers (White)

120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1 ½" wide by hot peppers. of 2 ½" long by 1" wide white wrinkled hot Peppers are extremely hot, have medium‐ peppers. Peppers are extremely hot, have thick flesh, and turn from green to red when medium‐thick flesh, and turn from green to mature. The plant has dark green leaves, white when mature. The plant has dark green stems, and white flowers. Excellent green leaves, green stems, and white for pickling. and making salsa, hot sauce, flowers. Excellent for pickling. and making and seasoning spice powder. One of the five salsa, hot sauce, and seasoning spice hottest peppers in the world from India. Try powder. One of the hottest pepper in the the Naga Jolokia, the Dorset Naga, the Bih Jolokia, and the Naga world. Try Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. Morich. Also, known as the Ghost Pepper. A variety from India. Scoville Also known as the Ghost Pepper. A variety from India. Scoville Heat Heat Units: 1,000,000. Units: 1,000,000.

HP2211‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Yellow) HP2318‐5 ‐ Bih Jokia Hot Peppers (Orange)

120+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1 ¼" wide by hot peppers. of 2 ½" long by 1" wide by hot peppers. Peppers are extremely hot, have medium‐ Peppers are extremely hot and turn from thick flesh, and turn from green to yellow green to orange when mature. The plant has when mature. The plant has dark green dark green leaves, green stems, and white leaves, green stems, and white flowers. flowers. It is said to produce the best taste Excellent for pickling. and making salsa, hot when orange. One of the five hottest sauce, and seasoning spice powder. Try peppers in the world. Try growing the Naga Naga Jolokia, the Dorset Naga, the Bih Jolokia, the Dorset Naga, the Bhut Jolokia, Jolokia, and the Naga Morich. Also known as the Ghost Pepper. A and the Naga Morich. A variety from India. Scoville Heat Units: variety from India. Scoville Heat Units: 1,000,000. 1,000,000.

HP2294‐10 ‐ California Reaper Hot Peppers (Peach) HP2287‐5 ‐ Hot Peppers (Chocolate)

110+ days. Capsicum chinense. Open 110+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated, Plant produces good yields of 2" of 3" long by 3" wide wrinkled hot peppers. long by 1 ¾" wide wrinkled Peppers are extremely hot and turn from peppers with a pointed tip. Peppers are light green to peach when mature. The plant extremely hot and turn from green to brown has dark green leaves, green stems, and when mature. The plant has green stems, white flowers. It has a fruity and sweet green leaves, and creamy‐yellow flowers. It flavor, but the intense heat level kicks in has a smoky flavor that is perfect for meat shortly after eating the pepper. Excellent for dishes. Excellent for beef jerky, jerk sauces, beef jerky, jerk sauces, pickling, and making pickling, and making salsa, hot sauce, and salsa, hot sauce, and seasoning spice powder. Be very, very careful seasoning spice powder. This pepper is a cross between a Red Carolina handling this pepper. This pepper was created by crossing a Carolina Reaper Pepper and a Chocolate Pepper. It is Reaper and Jay's Peach Ghost Scorpion. The California Reaper is similar currently the Hottest Pepper in the World! Try growing all the Carolina to the Carolina Reaper in hotness. Try growing the Carolina Reaper, Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow Bhut Jolokia, Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga versions! A variety from North Carolina, USA. Scoville Heat Units: Morich. A variety was developed by Dr. Steve Bender in California, USA. 2,200,000 Scoville Heat Units: 1,569.300.

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HP2402‐5 ‐ Carolina Reaper Hot Peppers (Mustard) HP2286‐5 ‐ Carolina Reaper Hot Peppers (Orange)

110+ days. Capsicum chinense. Open 110+ days. Capsicum chinense. Open Pollinated, Plant produces good yields of 2" Pollinated, Plant produces good yields of 2" long by 1 ¾" wide wrinkled Habanero long by 1 ¾" wide wrinkled Habanero peppers with a pointed tip. Peppers are peppers with a pointed tip. Peppers are extremely hot and turn from green, to golden extremely hot and turn from green to orange yellow, to mustard when mature. The plant when mature. The plant has green stems, has green stems, green leaves, and creamy‐ green leaves, and creamy‐yellow flowers. It yellow flowers. It has a fruity and sweet has a citrus flavor that is especially popular flavor, but the intense heat level kicks in in tropical cuisine. Excellent for beef jerky, shortly after eating the pepper. Be very, very jerk sauces, pickling, and making salsa, hot careful handling this extremely hot pepper. Excellent for beef jerky, jerk sauce, and seasoning spice powder. This pepper is a cross between a sauces, pickling, and making salsa, hot sauce, and seasoning spice Red Carolina Reaper Pepper and an Orange Trinidad Moruga Scorpion powder. This pepper is a cross between a Red Carolina Reaper Pepper Pepper. It is currently the Hottest Pepper in the World! Try growing all and a Mustard Trinidad Moruga Scorpion Pepper. It is currently the the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Hottest Pepper in the World! Try growing all the Carolina Reapers: Yellow versions! A variety from North Carolina, USA. Scoville Heat Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A Units: 2,200,000 variety from North Carolina, USA. Scoville Heat Units: 2,200,000

HP2293‐5 ‐ Carolina Reaper Hot Peppers (Red) HP2288‐10 ‐ Carolina Reaper Hot Peppers (Yellow)

110+ days. Capsicum chinense. Open 110+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated, Plant produces good yields of 2" of 3" long by 3" wide wrinkled Habanero long by 1 ¾" wide wrinkled Habanero peppers with a pointed tip. Peppers are peppers with a pointed tip. Peppers are extremely hot, have medium‐thick flesh, and extremely hot and turn from green to yellow turn from green to red when mature. The when mature. The plant has green stems, plant has dark green leaves, green stems, green leaves, and creamy‐yellow flowers. It and creamy‐yellow flowers. it has a fruity has a citrus flavor that is especially popular and sweet flavor, but the intense heat level in tropical cuisine. Excellent for beef jerky, kicks in shortly after eating the pepper. Be jerk sauces, pickling, and making salsa, hot very, very careful handling this extremely hot pepper. Excellent for beef sauce, and seasoning spice powder. This pepper is a cross between a jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning Red Carolina Reaper Pepper and a Yellow Trinidad Moruga Scorpion spice powder. This pepper was created by Ed Currie who crossed a Pepper. It is currently the Hottest Pepper in the World! Try growing all Pakistani Naga Pepper with a Red Habanero Pepper from Saint Vincent the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Island in the Caribbean. In 2013, the pepper was recorded as the Yellow versions! A variety from North Carolina, USA. Scoville Heat Hottest Pepper in the World and is listed in the Guinness Book of World Units: 2,200,000 Records. Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! Also known as HP22B. An excellent choice for home gardens. A variety from North Carolina, USA. Scoville Heat Units: 2,200,000.

HP1066‐10 ‐ Chiltepe Hot Peppers (Strain 1) HP991‐10 ‐ Chinda Hot Peppers

90 days. . Open 90 days. Capsicum annuum. Open Pollinating. The plant produces good Pollinated. The plant produces good yields yields of 2 ¾" long by ½" wide hot peppers. Peppers are very hot and of ½" long by ¼" wide hot peppers. Peppers turn from green to red when mature. The plant has green stems, green are very hot and turn from green to orange‐ leaves, and white flowers. A variety from Thailand. red when mature. The plant has green stems, green leaves, and white flowers. HPLC Test Results: #2 Suitable for containers. A variety from Guatemala.

HPLC Test Results: #5

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HP875‐10 ‐ Cleo's Dragon Hot Peppers HP2419‐10 ‐ Costa Rica Red Rocoto Hot Peppers

100+ days. Capsicum chinense. Open 120+ days. Capsicum pubescens. Open Pollinated. The plant produces good yields Pollinated. The plant produces high yields of of 2" long by 1 ½" wide wrinkled hot 2" long by 1 ½" wide hot peppers. Peppers peppers. Peppers are very hot, have are hot, have very thick flesh, turn from medium‐thick flesh, and turn from light green to red when mature. The plant has green, to orange, to red when mature. The green stems, hairy green leaves, and blue plant has light green stems, light green flowers. Peppers have unique black seeds! leaves, and white flowers. Excellent for One of the most cold‐tolerant peppers making salsa, hot sauce, and seasoning around, but won't tolerate frost. Flowers spice powder. A rare variety from the may require hand pollination to set fruit. Caribbean region. Best if brought indoors over the winter. An excellent choice for home gardens. A rare variety from Costa Rica. Scoville Heat Units: 50,000.

HP2050‐5 ‐ CPI Bhut Jolokia Hot Peppers HP886‐10 ‐ Del Diablo Hot Peppers

100+ days. Capsicum chinense. Open 90+ days. . Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of Jolokia hot peppers. Peppers are of 1" long by ¼" wide hot peppers. Peppers extremely hot and turn from green to red are very hot, grow upright, have thin flesh, when mature. The plant has dark green and turn from green to red when mature. leaves, green stems, and white flowers. This The plant has green stems, green leaves, variety produces larger pods than the other and greenish‐white flowers. Excellent for Bhut Jolokia and is easier to germinate. One Mexican cuisine, for making hot sauce, and of the five hottest peppers in the world from drying pepper and for making seasoning India. Order the Naga Jolokia, the Dorset spice powder. A variety from Oaxaca, Naga, the Bih Jolokia, and the Naga Morich. A variety from India. Mexico. Scoville Heat Units: 201,910. Scoville Heat Units: 1,000,000

HP1938‐10 ‐ Donni Sali Hot Peppers (Large) HP2297‐5 ‐ Dorset Naga Hot Peppers (Orange)

100+ days. Capsicum annuum. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces good yields of Pollinated. Plant produces good yields of small hot peppers. Peppers are extremely wrinkled orange hot peppers. Peppers are hot and turn from green, to orange, to red extremely hot and turn from green to orange when mature. Plant has dark green leaves, when mature. Plant has dark green leaves, green stems, and white flowers. The locals green stems, and white flowers. One of the believe that this tiny hot pepper is one of five hottest peppers in the world from India the World's Hottest Pepper. Locally called and Bangladesh. Order the Naga Morich, the Donni Sali. Donni meaning hot pepper and Naga Jolokia, the Bih Jolokia, and the Bhut Sali, meaning a type of bird that feeds on Jolokia. A variety from Bangladesh. Scoville this type of hot pepper. A variety from the Northern Mariana Islands, Heat Units: 923,000. USA. United States Department of Agriculture PI 439352 Type 6

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HP1939‐10 ‐ Dorset Naga Hot Peppers (Red) HP2311‐5 ‐ Dorset Naga Hot Peppers (Yellow)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant Pollinated. The plant produces good yields produces good yields of hot peppers. Peppers are of red hot peppers. Peppers are extremely extremely hot and turn from green to yellow when hot and turn from green, to orange, to red mature. Plant has dark green leaves, green stems, and when mature. The plant has dark green white flowers. One of the five hottest peppers in the leaves, green stems, and white flowers. One world from India and Bangladesh. Order the Naga of the five hottest peppers in the world from Morich, the Naga Jolokia, the Bih Jolokia, and the Bhut Bangladesh and India. Try the Naga Morich, Jolokia. Scoville Heat Units: 923,000. A variety from the Naga Jolokia, the Bih Jolokia, and the Bangladesh and India. Bhut Jolokia too. A variety from Bangladesh and India. Scoville Heat Units: 923,000.

HP2408‐10 ‐ Ecuador Red Rocoto Hot Peppers HP1810‐10 ‐ Hot Peppers (Orange)

120+ days. Capsicum pubescens. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" long by 1 ½" wide hot peppers. Peppers of 3" long by 1 ¼" wide wrinkled hot are very hot, have very thick flesh, turn from peppers. Peppers are very hot and turn from green to red when mature. The plant has dark green to orange when mature. The green stems, hairy green leaves, and blue plant has green stems, green leaves, and flowers. Peppers resemble an Apple and white flowers. Peppers are pungent with a have unique black seeds! One of the most citrus flavor and are very hot! Excellent for cold‐tolerant peppers around, but won't salsas and sautéing. Suitable for containers. tolerate frost. Flowers may require hand A variety from the Central African Republic. pollination to set fruit. Best if brought indoors over the winter. An Scoville Heat Units: 325,000. excellent choice for home gardens. A rare variety from Ecuador. Scoville Heat Units: 100,000.

HP688‐10 ‐ Fatalii Hot Peppers (Red) HP80‐10 ‐ Fatalii Hot Peppers (Yellow)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ½" long by 1 ¼" wide elongated of 3" long by 1 ¼" wide wrinkled hot Habanero hot peppers. The peppers are very peppers. Peppers are very hot and turn from hot, have medium‐thick flesh, and turn from pale green to bright yellow when mature. green, to orange, to red when mature. The The plant has green stems, green leaves, plant has green stems, green leaves, and and white flowers. Suitable for containers. A white flowers. Excellent for making salsa, variety from the Central African Republic. hot sauce, and seasoning spice powder. A Scoville Heat Units: 325,000. variety from the Central African Republic. Scoville Heat Units: 325,000.

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HP2413‐10 ‐ Giant Rocoto Hot Peppers (Red) HP2418‐10 ‐ Giant Rocoto Hot Peppers (Yellow)

120+ days. Capsicum pubescens. Open 120+ days. Capsicum pubescens. Open Pollinated. The plant produces high yields of Pollinated. The plant produces high yields of 3" long by 2 ½" wide hot peppers. Peppers 3" long by 2 ½" wide hot peppers. Peppers are hot, have very thick flesh, turn from are hot, have very thick flesh, turn from green to red when mature. The plant has green to yellow when mature. The plant has green stems, hairy green leaves, and blue green stems, hairy green leaves, and blue flowers. This variety is larger than standard flowers. This variety is larger than standard Rocoto. Peppers have unique black seeds! Rocoto. Peppers have unique black seeds! One of the most cold‐tolerant peppers One of the most cold‐tolerant peppers around, but won't tolerate frost. Flowers around, but won't tolerate frost. Flowers may require hand pollination to set fruit. Best if brought indoors over may require hand pollination to set fruit. Best if brought indoors over the winter. An excellent choice for home gardens. A rare variety from the winter. An excellent choice for home gardens. A rare variety from Mexico. Scoville Heat Units: 50,000. Mexico. Scoville Heat Units: 50,000.

HP443‐10 ‐ Goat Hot Peppers HP2360‐10 ‐ Golden Bite Hot Peppers

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces high yields of high yields of 3" long by 1" wide Habanero hot peppers. Peppers are ¾" long by 1" wide Habanero hot peppers. very hot, have medium‐thick flesh, and turn from green to golden Peppers are very hot, have medium‐thick yellow when mature. The plant has green stems, green leaves, and flesh, and turn from light green, to orange, white flowers. Peppers have a sharp lemon flavor. Excellent for making to red when mature. The plant has green seasoning spices. A rare variety from the Caribbean region. stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A variety from Brazil. United States Department of Agriculture, USDA PI 260595.

HP2251‐5 ‐ Golden Ghost Hot Peppers HP2325‐10 ‐ Habalokia Chocolate Hot Peppers

95 days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces high yields of 2 Pollinated. Plant produces good yields of 3" ½” long yellow‐orange Habanero peppers. long by 1" wide wrinkled Habanero hot Peppers turn from green to glossy dark peppers. Peppers are very hot and turn from yellow‐orange when mature. Plant has green green to chocolate brown when mature. stems, green leaves, and white flowers. Plant has green stems, green leaves, and Peppers have slightly less heat then a Bhut white flowers. Excellent for making hot Jolokia, but are extremely hot. Scoville Heat sauce. A cross between a Habanero and a Units: 1,000,000. Bhut Jolikia.

HP2326‐5 ‐ Habanero 7 Pot Brown Wrecking Ball X Hot HP2362‐10 ‐ Habanero Brazil Hot Peppers (Orange) Peppers 90+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open Pollinated. Plant produces good high yields of 2 ¼" long by 1 ¼" wide Habanero hot peppers. Peppers are very hot, have medium‐thick flesh, and turn from green to bright yields of 1 ½" long by 1 ½" wide wrinkled Habanero hot peppers. Peppers are very hot and turn from green to brown when mature. Plant orange when mature. The plant has green stems, green leaves, and has green stems, green leaves, and white flowers. Excellent for making white flowers. Excellent for pickling and making salsa, hot sauce, and hot sauce. seasoning spice powder. A rare variety from Brazil.

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HP2363‐10 ‐ Habanero Brazil Hot Peppers (Yellow) HP2313‐5 ‐ Habanero Hot Peppers (7 Pot Brain Red)

90+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open high yields of 2 ½" long by 1 ½" wide elongated Habanero hot peppers. Pollinated. The plant produces good yields Peppers are very hot, have medium‐thick flesh, and turn from green to of 2" long by 2" wide wrinkled Habanero hot bright yellow when mature. The plant has green stems, green leaves, peppers. Peppers are extremely hot, have and white flowers. Excellent for pickling and making salsa, hot sauce, medium‐thick flesh, and turn from green to and seasoning spice powder. A rare variety from Brazil. red when mature. The plant has green stems, green leaves, and creamy‐yellow flowers. The peppers are round and have bumpy skin. It is so hot it is said to provide enough heat to spice up 7 pots of stew. The 7 Pot Brain Strain version looks very similar to the Trinidad Moruga Scorpion pepper and is extremely hot. A variety from Trinidad & Tobago. Scoville Heat Units: 1,250,000.

HP2345‐5 ‐ Habanero Hot Peppers (7 Pot Brain Yellow) HP2212‐10 ‐ Habanero Hot Peppers (7 Pot Douglah)

100+ days. Capsicum chinense. Open Pollinated. The plant produces 120+ days. Capsicum chinense. Open good yields of 2" long by 2" wide wrinkled Habanero hot peppers. Pollinated. The plant produces good yields Peppers are extremely hot, have medium‐thick flesh, and turn from of 2 ¼" long by 1 ¼" wide wrinkled Habanero green to yellow when mature. The plant has green stems, green leaves, type hot peppers. Peppers are extremely and creamy‐yellow flowers. The peppers are round and have bumpy hot, have medium‐thick flesh, and turn from skin. It is so hot it is said to provide enough heat to spice up 7 pots of green to dark brown when mature. The plant stew. The 7 Pot Brain Strain version looks very similar to the Trinidad has green stems, green leaves, and creamy‐ Moruga Scorpion pepper and is extremely hot. A variety from Trinidad & yellow flowers. It is so hot it is said to Tobago. Scoville Heat Units: 1,250,000. provide enough heat to spice up 7 pots of stew. This is one of the rarest and hottest of the 7 pod strains! Excellent for making salsa, hot sauce, and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat Units: 1,450,000.

HP2015‐10 ‐ Habanero Hot Peppers (7 Pot Red) HP2301‐10 ‐ Habanero Hot Peppers (7 Pot White)

120+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" long by 1 ¼" wide wrinkled Habanero of wrinkled white Habanero hot peppers. type hot peppers. Peppers are extremely hot, Peppers are extremely hot and turn from have medium‐thick flesh, and turn from green to white when mature. The plant has green to red when mature. The plant has green stems, green leaves, and creamy‐ green stems, green leaves, and creamy‐ yellow flowers. It is so hot it is said to yellow flowers. It is so hot it is said to provide enough heat to spice up 7 pots of provide enough heat to spice up 7 pots of stew. A variety from Trinidad & Tobago. stew. Excellent for making salsa, hot sauce, Scoville Heat Units: 950,000. and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat Units: 900,000.

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HP2202‐10 ‐ Habanero Hot Peppers (7 Pot Yellow) HP2361‐10 ‐ Habanero Hot Peppers (Black)

120+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields good yields of 4" long by 1 ¼" wide elongated Habanero hot peppers. of 2" long by 1 ½" wide wrinkled Habanero Peppers are very hot, have medium‐thick flesh, and turn from green to type hot peppers. Peppers are extremely hot, brown when mature. The plant has green stems, green leaves, and have medium‐thick flesh, and turn from white flowers. Excellent for pickling and making salsa, hot sauce, and green to yellow when mature. The plant has seasoning spice powder. A rare variety from the Caribbean region. green stems, green leaves, and creamy‐ yellow flowers. It is so hot it is said to provide enough heat to spice up 7 pots of stew. Excellent for making salsa, hot sauce, and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat Units: 950,000.

HP2399‐10 ‐ Habanero Hot Peppers (Caterpillar Red) HP887‐10 ‐ Habanero Hot Peppers (Chocolate Long)

90+ days. Capsicum chinense. Open Pollinated. The plant produces 100 days. Capsicum chinense. Open high yields of 4" long by 1 ¾" wide elongated Habanero hot peppers. Pollinated. The plant produces heavy yields Peppers are extremely hot, have medium‐thick flesh, and turn from of 4" long by 1 ½" wide wrinkled hot green to red when mature. The plant has green stems, green leaves, peppers. Peppers are very hot and turn from and white flowers. Excellent for pickling and making salsa, hot sauce, light green to chocolate brown when and seasoning spice powder. The plant produces huge production of mature. Pepper's size varies from 2" to 4" in peppers! A variety from the USA. length. The plant has green stems, green leaves, and white flowers. A variety from the Caribbean region.

HPLC Test Results: #4

HP1857‐10 ‐ Habanero Hot Peppers (Chocolate Strain 1) HP1922‐10 ‐ Habanero Hot Peppers (Chocolate Strain 2)

100+ days. Capsicum chinense. Open Pollinated. The plant produces 90+ days. Capsicum chinense. Open heavy yields of 2" long by 1 ¾" wide wrinkled hot peppers. Peppers are Pollinated. The plant produces good yields extremely hot and turn from green to chocolate when mature. The plant of 2 ½" long by 2 " wide Habanero hot has green stems, green leaves, and creamy‐yellow flowers. A variety peppers. Peppers are very hot, have from the Caribbean region. medium‐thick flesh, and turn from green to chocolate brown when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. Also known as Congo Black. A variety from the Caribbean region.

HP1881‐10 ‐ Habanero Hot Peppers (Chocolate Strain 3) HP1946‐10 ‐ Habanero Hot Peppers (Chocolate Strain 4)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces heavy yields of 2" Pollinated. The plant produces heavy yields long by 1 ¾" wide wrinkled hot peppers. of 2 ½" long by 1 ½" wide wrinkled hot Peppers are very hot and turn from green to peppers. Peppers are extremely hot and turn glossy chocolate chestnut brown when from green to chocolate brown when mature. Plant has green stems, green mature. The plant has green stems, green leaves, and creamy‐yellow flowers. A variety leaves, and white flowers. The Chocolate from the Caribbean region. Habanero is recognized as the world's 4th hottest pepper. It is a favorite in the Caribbean to make barbecue sauces and marinades, A variety from the Caribbean region.

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HP1982‐10 ‐ Habanero Hot Peppers (Chocolate Strain 5) HP992‐10 ‐ Habanero Hot Peppers (Congo Chocolate)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" long by 1" wide brown Habanero hot of 2" long by 1 ½" wide wrinkled hot peppers. Peppers are extremely hot and turn peppers. Peppers are extremely hot and turn from green to chocolate brown when from green, to light brown, to chocolate mature. The plant has green stems, green brown when mature. The plant has green leaves, and white flowers. A variety from the stems, green leaves, and white flowers. A Caribbean. variety from Trinidad & Tobago.

HPLC Test Results: #2

HP60‐10 ‐ Habanero Hot Peppers (Congo Red) HP1060‐10 ‐ Habanero Hot Peppers (Costa Rica)

100+ days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces heavy yields of 2" long by 1 ½" wide wrinkled hot of 2 ¼" long by 1 ½" wide wrinkled hot peppers. Peppers are very hot and turn from peppers. Peppers are hot and turn from light green, to orange, to red when mature. The green, to orange, to red when mature. The plant has green stems, green leaves, and plant has green stems, green leaves, and white flowers. A variety from Trinidad & white flowers. A variety from Costa Rica. Tobago. HPLC Test Results: #4

HP441‐10 ‐ Habanero Hot Peppers (Francisca) HP85‐10 ‐ Habanero Hot Peppers (Gambia)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces good yields of 1 of 3" long by 1 ½" wide Habanero hot ¼" long by 1 ½" wide wrinkled hot peppers. peppers. Peppers are very hot, have Peppers are very hot and turn from green, to medium‐thick flesh, and turn from green to orange, to red when mature. Plant has green orange when mature. The plant has green stems, green leaves, and white flowers. A stems, green leaves, and white flowers. variety from Africa. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A variety developed in California, USA. United States Department of Agriculture, PI 592528.

HP2300‐5 ‐ Habanero Hot Peppers (Giant White) HP444‐10 ‐ Habanero Hot Peppers (Golden)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces heavy yields Pollinated. The plant produces high yields of of 2" wide by 1 ½" long Habanero hot 2 ¼" long by 2" wide wrinkled hot peppers. peppers. Peppers are very hot, have Peppers are very hot and turn from light medium‐thick flesh, and turn from a green, to yellow, to a deep golden‐orange greenish‐white color to a creamy white color when mature. The plant has light green when mature. The plant has green stems, stems, light green leaves, and white green leaves, and white flowers. Excellent flowers. A variety from the Caribbean for pickling and making salsa, hot sauce, region. and seasoning spice powder. A rare variety from the Caribbean region. HPLC Test Results: #1

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HP949‐10 ‐ Habanero Hot Peppers (Harold's St Barts) HP2241‐10 ‐ Habanero Hot Peppers (Helios)

100+ days. Capsicum chinense. Open 87 days. Capsicum chinense. (F1) The plant Pollinated. The plant produces good yields of 1 produces high yields of 2 ¾” long by 1 ½” ¾" long by 1 ¼" wide wrinkled hot peppers. wide dark orange habanero hot peppers. Peppers are very hot, have medium‐thick flesh, Peppers are very hot turn from green to and turn from light green to yellow when orange when mature. The plant has green mature. The plant has light green stems, light stems, green leaves, and white flowers. The green leaves, and white flowers. It has a produce much earlier with bigger smoky flavor and great for making hot sauce peppers than the standard Habanero. and seasoning powder, Harold Langlois Suitable for northern and short‐season brought this variety back from St Barts Island. regions. Scoville Heat Units: 75,000. Scoville Heat Units: 129,816.

HPLC Test Results: #6

HP1910‐10 ‐ Habanero Hot Peppers (Jamaican Red) HP2025‐20 ‐ Habanero Hot Peppers (Lemon)

100+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open high yields of 2 ¼" long by 1 ¾" wide Habanero hot peppers. Peppers Pollinated. Plant produces good yields of are very hot, have medium‐thick flesh, and turn from green, to orange, lemon Habanero hot peppers. Peppers are to dark red when mature. The plant has green stems, green leaves, and extremely hot, crunchy, and turn from green white flowers. Excellent for pickling and making salsa, hot sauce, and to lemon yellow when mature. Plant has seasoning spice powder. A variety from Jamaica. green stems, green leaves, and white flowers. A variety from the Caribbean region. Scoville Heat Units: 325,000.

HP2038‐20 ‐ Habanero Hot Peppers (Magnum) HP1789‐10 ‐ Habanero Hot Peppers (Mustard)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated. The plant produces high yields of shiny bright orange Habanero hot peppers. 2 ½" long by 1 ¾" wide Habanero hot Peppers turn from green to shiny bright peppers. Peppers are very hot, have orange when mature. The plant has green medium‐thick flesh, and turn from light stems, green leaves, and white flowers. This green with a tint of purple, to a mustard is a hardy plant that will ensure maturity in color orange, then to orange color when cooler climates like the Northeast. A true mature. The plant has green stems, green stand‐out and improved variety. A variety leaves, and white flowers. Excellent for from the Caribbean region. Scoville Heat pickling and making salsa, hot sauce, and Units: 325,000. seasoning spice powder. A variety from the Caribbean region. Scoville Heat Units: 275,000.

HP96‐10 ‐ Habanero Hot Peppers (Neon Yellow) HP1812‐10 ‐ Habanero Hot Peppers (Orange Strain 2)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinating. Plant produces good yields of 2 Pollinated. Plant produces heavy yields of 2" ½" long by 1 ¼" wide wrinkled hot peppers. long by 1" wide wrinkled hot peppers. Peppers turn from green to a bright golden Peppers are very hot and turn from green to yellow when mature. Plant has green stems, orange when mature. Plant has green stems, green leaves, and white flowers with green green leaves, and white flowers. One of the tint. A variety from the Caribbean region. hottest peppers in the world. Excellent for making hot sauce. A variety from Mexico.

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HP1882‐10 ‐ Habanero Hot Peppers (Orange Strain 4) HP1930‐10 ‐ Habanero Hot Peppers (Orange Strain 5)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces heavy yields of 1 Pollinated. The plant produces good yields ¾" long by 1 ½" wide wrinkled lantern of 1 ¾" long by 1" wide wrinkled Habanero shaped hot peppers. Peppers are extremely hot peppers. Peppers are very hot, have hot and turn from green to golden orange medium‐thick flesh, and turn from green, to when mature. Plant has green stems, green light orange, to dark orange when mature. leaves, and creamy‐yellow flowers. A variety The plant has green stems, green leaves, from Mexico. and white flowers. Excellent for pickling, and making salsa, hot sauce, and seasoning spice powder. A variety from Mexico.

HP2001‐10 ‐ Habanero Hot Peppers (Orange Strain 8) HP2406‐10 ‐ Habanero Hot Peppers (Peach Lightning)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces heavy yields of Pollinated. The plant produces high yields of wrinkled lantern shaped hot peppers. 2 ½" long by ¾" wide white Habanero hot Peppers are very hot and turn from green to peppers. This small bushy plant has green golden orange when mature. Plant has green stems, green leaves, and white flowers. stems, green leaves, and creamy‐yellow Peppers are lantern‐shaped, extremely hot, flowers. A variety from Mexico. crunchy, and turn from green to creamy white when mature. Can be used fresh, dried to make chili powder, or used to make a white hot sauce! A variety from .

HP550‐10 ‐ Habanero Hot Peppers (Peach) HP1003‐10 ‐ Habanero Hot Peppers (Peruvian White)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces heavy yields of 1 ½" long by 1 ¼" wide wrinkled hot of 1" long by ½" wide hot peppers. Peppers peppers. Peppers are very hot and turn from are very hot and turn from light green, to green to peach when mature. The plant has light creamy‐yellow, to creamy‐white when green stems, green leaves, and white mature. The plant has green stems, green flowers. Peppers are extremely hot! leaves, and white flowers. A variety from Excellent used fresh and in salsa. Also, great Peru. pickling, roasting, drying variety. Perfect for making hot pepper sauce. A variety from the HPLC Test Results: #12 Caribbean region. Scoville Heat Units: 315,000.

HP854‐10 ‐ Habanero Hot Peppers (Red Dominica) HP426‐10 ‐ Habanero Hot Peppers (Red Savina)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ½" long by 1 ½" wide wrinkled hot of 2 ½" long by 1 ½" wide Habanero hot peppers. Peppers are very hot, have peppers. Peppers are extremely hot, have medium‐thick flesh, and turn from light medium‐thick flesh, and turn from green to green, to orange, to red when mature. The shiny red when mature. The plant has green plant has light green stems, light green stems, green leaves, and white flowers. leaves, and yellowish‐cream flowers. Excellent for making salsa, hot sauce, and Excellent for making salsa, hot sauce, and seasoning powder. In 1994, the Red Savina seasoning powder. A rare variety from the was listed in the Guinness Book of World Commonwealth of Dominica. Scoville Heat Units: 78,203. Records as one of the hottest spices. At that time, it was recorded as the hottest pepper in the world. A variety developed in California, USA. United States Department of Agriculture, PI 562384. Scoville Heat Units: 577,000.

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HP1776‐10 ‐ Habanero Hot Peppers (Red Strain 1) HP1785‐10 ‐ Habanero Hot Peppers (Red Strain 3)

100 days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. Plant produces good yields of 1 Pollinated. The plant produces high yields of ¾" long by 1 ½" wide wrinkled hot peppers. 1 ½" long by 1 ½" wide wrinkled hot Peppers are very hot and turn from light peppers. Peppers are very hot and turn from green to red when mature. Plant has green light green to brilliant red when mature. The stems, green leaves, and white flowers. plant has green stems, green leaves, and Excellent for making hot sauce. A variety white flowers. Excellent for making hot from the Caribbean region. sauce, salsa, and pepper flakes. A variety from the Caribbean region. Scoville Heat Units: 285,000.

HP1983‐10 ‐ Habanero Hot Peppers (Red Strain 7) HP902‐10 ‐ Habanero Hot Peppers (Royal Gold)

100+ days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. Plant produces heavy yields of 2" Pollinated. The plant produces good yields of long by 1" wide wrinkled hot peppers. 1 ½" long by 1 ¾" wide hot peppers. Peppers Peppers are very hot and turn from green to are very hot and turn from light green to red when mature. Plant has green stems, golden‐yellow when mature. The plant has green leaves, and white flowers. A variety green stems, green leaves, and whitish‐ from the Caribbean region. yellow‐green flowers. A rare variety from Peru. United States Department of Agriculture, PI 315023.

HP1967‐10 ‐ Habanero Hot Peppers (Spicy Mustard) HP1621‐10 ‐ Habanero Hot Peppers (Tasmanian)

100+ days. Capsicum chinense. Open 90+ days. Capsicum chinense. Open Pollinated. Plant produces good yields of Pollinated. The plant produces good yields mustard yellow Habanero hot peppers. of 2" long by 1 ½" wide Habanero hot Peppers are very hot and turn from green to peppers. Peppers are very hot, have a mustard yellow color when mature. Plant medium‐thick flesh, and turn from green, to has green stems, green leaves, and white orange, to red when mature. The plant has flowers. Peppers make an excellent green stems, green leaves, and white Habanero sauce. A rare variety from the flowers. Excellent for pickling and making Caribbean. salsa, hot sauce, and seasoning spice powder. A variety from the USA. Scoville Heat Units: 175,000.

HP2221‐10 ‐ Habanero Hot Peppers (Triple Hot) HP1057‐10 ‐ Habanero Hot Peppers (Venezuelan Sweet)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces good yields of 1 Pollinating. Plant produces good yields of 2" ¾" long by 1" wide wrinkled hot peppers. long by 1 ½" wide hot peppers. Peppers are Peppers are extremely hot and turn from mildly hot with just a tint of heat and turn green, to orange when mature. Plant has from green, to orange, to red when mature. green stems, green leaves, and white Peppers spicy flavor combined with a sweet flowers. Three times as hot as a regular taste of a . Plant has green orange habanero pepper. One of the hottest stems, green leaves, and white flowers. A peppers in the world. Excellent for making variety from Venezuela. hot sauce. A variety from the Caribbean region.

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HP1969‐10 ‐ Habanero Hot Peppers (White Strain 2) HP1984‐10 ‐ Habanero Hot Peppers (White Strain 3)

100+ days. Capsicum chinense. Open Pollinated. Plant produces good 100+ days. Capsicum chinense. Open yields of white Habanero hot peppers. Peppers turn from a green to Pollinated. The plant produces heavy yields white when mature. Plant has green stems, green leaves, and white of 1" wide by 2" long hot peppers. Peppers flowers. Peppers are very hot. A variety from Mexico. turn from a greenish‐white color to a creamish white color when mature. The plant has green stems, green leaves, and white flowers. Peppers are very hot, have thin walls, and are lantern‐shaped. A variety from Mexico.

HP2059‐10 ‐ Habanero Hot Peppers (White Strain 5) HP2257‐10 ‐ Habanero Hot Peppers (Xaman Rojo)

100+ days. Capsicum chinense. Open 95 days. Capsicum chinense. (F1) The plant Pollinated. The plant produces heavy yields produces good yields of 1 ¾" long by 1" of 1 ½" long by ¾" wide hot peppers. Peppers wide wrinkled hot peppers. Peppers are very are very hot, have medium thin flesh, and hot and turn from green to deep red when turn from a green to a pure white color when mature. The plant has green stems, green mature. The plant has green stems, green leaves, and white flowers. The Xaman Rojo leaves, and white flowers. Excellent for is very aromatic and very hot. The plant pickling and making salsa, hot sauce, and grows well in most regions. Disease seasoning powder. A variety from the Resistant: CMV. Scoville Heat Units: Yucatan region of Mexico. 200,000.

Note: Limited quantity available this year. Item will not be available once inventory is depleted.

HP775‐10 ‐ Habanero Hot Peppers (Yellow‐Orange) HP2054‐10 ‐ Habanero Hot Peppers (Yucatan White)

100 days. Capsicum chinense. Open 110 days. Capsicum chinense. Open Pollinated. Plant produces good yields of 2" Pollinating. Plant produces good high of long by 1 ½" wide wrinkled hot peppers. small white wrinkled hot peppers. Peppers Peppers are very hot and turn from light are very hot, some say as hot as the Red green, to yellow, to orange when mature. Savina, and turn from green to white when Plant has green stems, green leaves, and mature. Plant has green stems, green leaves, white flowers. Excellent for making hot and creamy‐yellow flowers. Great for salsas, sauce. marinades, and making your own hot sauce. A variety from Yucatan, Mexico.

HP2281‐10 ‐ Habanero Hot Peppers (Yucatan) HP1995‐10 ‐ Habanero Mix Hot Peppers

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plants produce heavy yields of of 1 ½" long by 1" wide wrinkled hot wrinkled Habanero hot peppers. This peppers. Peppers are very hot and turn from mixture contains the most popular Habanero green, to yellow‐orange, to deep orange with a mixture of colors ‐ red, orange, when mature. The plant has green stems, chocolate brown, and white. They all are green leaves, and white flowers. A variety within the same general range for maturity. from the Yucatan region of Mexico. They vary in size from 1 ½" to 2 ½". Habanero peppers are very! The plant has HPLC Test Results: #12 green stems, green leaves, and creamy‐ yellow flowers. A variety from the Caribbean region.

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HP1081‐10 ‐ HDV Hot Peppers HP1091‐10 ‐ Hot Paper Lantern Hot Peppers

75 days. Capsicum frutescens. Open Pollinated. The plant produces 90+ days. Capsicum chinense. Open heavy yields of 1 ½" long by ½" wide hot peppers. Peppers are Pollinated. The plant produces high yields of extremely hot and turn from green to red when mature. The plant has 4" long by 1 ¼" wide elongated Habanero green stems and green leaves. hot peppers. Peppers are hot, have medium‐ thick flesh, and turn from green, to orange, HPLC Test Results: #9 to red when mature. The plant has green stems, green leaves, and white flowers with a tint of green. The plant is more productive than other Habanero varieties. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A variety from the USA. Scoville Heat Units: 30,000.

HP131‐10 ‐ Jamaican Gold Hot Peppers HP620‐10 ‐ Jamaican Hot Chocolate Peppers

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 1 ½" long by 2" wide hot peppers. Peppers of 2 ½" long by 1 ¾" wide Habanero hot are very hot and turn from green to golden peppers. Peppers are very hot, have yellow when mature. The plant has green medium‐thick flesh, and turn from dark stems, green leaves, and white flowers. A green, to reddish‐brown, to chocolate brown variety from Jamaica. when mature. The plant has green stems, green leaves, and white flowers. Excellent drying pepper and great for making salsa and hot sauce. A variety from Jamaica.

HP447‐10 ‐ Jamaican Hot Peppers HP132‐20 ‐ Jamaican Hot Red Hot Peppers

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces high yields of 2 Pollinated. Plant produces good yields of 1 ¼" long by 1 ½" wide hot peppers. Peppers ¾" long by 1 ½" wide wrinkled hot peppers. are very hot and turn from green, to orange, Peppers are very hot and turn from green to to red when mature. Plant has green stems, red when mature. Plant has green stems, green leaves, and white flowers. A variety green leaves, and white flowers. A variety from Jamaica. from Jamaica.

HP133‐20 ‐ Jamaican Hot Yellow Hot Peppers HP2056‐10 ‐ Jamaican Mushroom Hot Peppers (Yellow)

100 days. Capsicum chinense. Open 110 days. Capsicum chinense. Open Pollinated. Plant produces good yields of 1 Pollinated. Plant produces good yields of ¾" long by 1 ½" wide wrinkled hot peppers. yellow wrinkled hot peppers. Peppers Peppers are very hot and turn from green to resemble a mushroom, are very hot and turn yellow when mature. Plant has green stems, from green to yellow when mature. Plant green leaves, and white flowers. A variety has green stems, green leaves, and creamy‐ from Jamaica. yellow flowers. Great for pickling. A variety from Jamaica.

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HP618‐10 ‐ Jamaican Red Hot Peppers (Strain 1) HP134‐20 ‐ Jamaican Hot Peppers (Orange Strain 1) 100 days. Capsicum chinense. Open Pollinated. Plant produces good yields of 1 120 days. Capsicum chinense. Open ½" long by 1 ½" wide wrinkled hot peppers. Pollinated. Plant produces good yields of hot Peppers turn from light green, to orange, to bonnet shaped peppers. Peppers are red when mature. Plant has green stems, extremely hot, hotter than Habanero green leaves, and white flowers. A variety peppers, and turn from green to bright from Jamaica. orange when mature. Peppers have smoky flavor and are fiery hot. Plant has green stems, green leaves, and white flowers. Suitable for containers. A variety from Jamaica.

HP2366‐10 ‐ Jay's Ghost Scorpion Hot Peppers (Red) HP2367‐10 ‐ Jonah's Yellow Brain Hot Peppers

120+ days. Capsicum chinense. Open Pollinated. The plant produces 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of 3" long by 1 ½" wide elongated Habanero hot peppers. good yields of 2 ½" long by 2" wide Habanero hot peppers. Peppers are Peppers are extremely hot, have medium‐thick flesh, and turn from extremely hot, have medium‐thin flesh, and turn from green to yellow green, to orange, to red when mature. The plant has green stems, when mature. The plant has green stems, green leaves, and white green leaves, and white flowers. Excellent for making salsa, hot sauce, flowers. Excellent for making salsa, hot sauce, and seasoning spice and seasoning spice powder. It is a cross between the Bhut Jolokia and powder. A very rare variety from the Caribbean region. the Trinidad Scorpion. A very rare variety from the Caribbean region.

HP2404‐5 ‐ Komodo Dragon Hot Peppers HP144‐10 ‐ Limon Hot Peppers

110+ days. Capsicum chinense. Open 75 days. Capsicum annuum. Open Pollinated, Plant produces good yields of 2" Pollinated. This early maturing plant long by 1 ¾" wide wrinkled Habanero produces high yields of 1 ¾" long by ¾" wide peppers. Peppers are extremely hot and turn elongated Habanero hot peppers. Peppers from green to red when mature. The plant are very hot, have medium‐thick flesh, and has green stems, green leaves, and creamy‐ turn from dark green, to light yellow, to yellow flowers. Komodo is particularly golden yellow when mature. The plant has interesting because it has a delayed green stems, green leaves, and white reaction that gives you a false sense of flowers. Excellent for pickling and making security, but then after about 10 seconds, salsa, hot sauce, and seasoning spice the full hot sensation hits you and your whole mouth is on fire. Be very, powder. A variety from Peru. very careful handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. This pepper was developed in 2015 by Salvatore Genovese. The pepper is a cross between a Bhut Jolokia and a Trinidad Scorpion. It is currently one of the Hottest Pepper in the World! Try growing the and all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A variety from the United Kingdom. Scoville Heat Units: 1,400,000

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HP2370‐10 ‐ Malaysian Goronong Hot Peppers HP2412‐10 ‐ Mini Olive Rocoto Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 120+ days. Capsicum pubescens. Open high yields of 3 ½" long by 1 ½" wide elongated Habanero hot peppers. Pollinated. The plant produces good yields Peppers are very hot, have medium‐thick flesh, and turn from pale of 2" long by 1 ½" wide hot peppers. green to yellow when mature. The plant has green stems, green leaves, Peppers are very hot, have very thick flesh, and white flowers. Excellent for pickling and making salsa, hot sauce, and turn from dark green when mature. The and seasoning spice powder. A rare variety from Malaysia. plant has green stems, hairy green leaves, and blue flowers. Peppers resemble an Olive and have unique black seeds! One of the most cold‐tolerant peppers around, but won't tolerate frost. Flowers may require hand pollination to set fruit. Best if brought indoors over the winter. An excellent choice for home gardens. A rare variety from Peru. Scoville Heat Units: 100,000.

HP2422‐10 ‐ Mini Yellow Rocoto Hot Peppers HP2373‐10 ‐ Murupi Great Hot Peppers

120+ days. Capsicum pubescens. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces high yields of high yields of 2 ¾" long by ¾" wide elongated Habanero hot peppers. 2" long by 1 ½" wide hot peppers. Peppers Peppers are very hot, have medium‐thin flesh, and turn from green, to are hot, have very thick flesh, turn from orange, to red when mature. The plant has green stems, green leaves, green to yellow when mature. The plant has and white flowers. Excellent for making hot sauce and seasoning spice green stems, hairy green leaves, and blue powder. A rare variety from Brazil. flowers. Peppers have unique black seeds! One of the most cold‐tolerant peppers around, but won't tolerate frost. Flowers may require hand pollination to set fruit. Best if brought indoors over the winter. An excellent choice for home gardens. A rare variety from the slopes of the Peruvian Andes, Peru. Scoville Heat Units: 50,000.

HP1940‐5 ‐ Naga Jolokia Hot Peppers HP1986‐10 ‐ Naga Morich Hot Peppers

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces good yields of 2 Pollinated. The plant produces good yields of ½" long by 1" wide by hot peppers. Peppers 2 ½" long by 1" wide elongated Habanero are extremely hot and turn from green, to hot peppers. Peppers are extremely hot, orange‐red, to red when mature. Plant has have medium‐thick flesh, and turn from dark green leaves, green stems, and white green, to orange, to red when mature. The flowers. The was the new Guinness World plant has dark green leaves, green stems, Record for the hottest pepper in the world! and white flowers. Excellent for pickling and One of the five hottest peppers in the world making salsa, hot sauce, and seasoning from India. Order the Naga Morich, the spice powder. A variety from Bangladesh. Dorset Naga, the Bih Jolokia, and the Bhut Jolokia. A variety from India. Scoville Heat Units: 1,000,000. Scoville Heat Units: 1,000,000.

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HP2374‐5 ‐ Naga Purple Hot Peppers HP2306‐5 ‐ Naga Viper Hot Peppers

120+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open good yields of 3" long by 1 ½" wide Habanero hot peppers. Peppers are Pollinated. The plant produces high yields of extremely hot, have medium‐thick flesh, and turn from pale green, to 3 ½" long by 1" wide Habanero hot peppers. purple blush, to red when mature. The plant has green stems, purplish‐ Peppers are extremely hot, have medium green leaves, and white flowers. Excellent for pickling and making thin flesh, and turn from green, to orange, to salsa, hot sauce, and seasoning spice powder. A rare variety from red when mature. The plant has dark green Bangladesh. leaves, green stems, and white flowers. This variety is a cross with the Naga Morich, Bhut Jolokia, and Trinidad Scorpion. It is one of the World’s Hottest Peppers. A variety created in Cumbria, England. Scoville Heat Units: 1,359,000.

HP2403‐5 ‐ Pepper X Hot Peppers (Hottest Pepper in the HP2421‐10 ‐ Peruvian Andes Red Rocoto Hot Peppers World) 120+ days. Capsicum pubescens. Open 110+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated, Plant produces good yields of 2" 2" long by 1 ½" wide hot peppers. Peppers long by 1 ½" wide wrinkled Habanero peppers. are hot, have very thick flesh, turn from Peppers are extremely hot and turn from green green to red when mature. The plant has to yellow‐green when mature. The plant has green stems, hairy green leaves, and blue green stems, green leaves, and creamy‐yellow flowers. Peppers have unique black seeds! flowers. The intense heat level kicks in shortly One of the most cold‐tolerant peppers after eating the pepper. Be very, very careful around, but won't tolerate frost. Flowers may require hand pollination to set fruit. handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and Best if brought indoors over the winter. An excellent choice for home seasoning spice powder. Pepper X resulted from several cross gardens. A rare variety from the slopes of the Peruvian Andes, Peru. breedings developed over 10 years of cultivation. It is currently labeled Scoville Heat Units: 50,000. as the Hottest Pepper in the World! The Pepper X was bred by Ed Currie, creator of the Carolina Reap, who has researched peppers with capsinoids that could potentially help fight cancer. There is currently no official word yet, but the pepper has been sent out for testing to the Guinness Book of World Records. Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A very rare variety from North Carolina, USA. Scoville Heat Units: 3,180,000

HP2411‐10 ‐ Peruvian Orange Rocoto Hot Peppers HP2415‐10 ‐ Pimenta Diomar Hot Peppers

120+ days. Capsicum pubescens. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces high yields of 2" long by 1 ½" wide hot peppers. Peppers of Habanero hot peppers. Peppers are very are very hot, have very thick flesh, turn from hot, are lantern‐shaped, and turn from green to orange when mature. The plant has green to red mature. Peppers resemble a green stems, hairy green leaves, and blue toy top. This plant has green stems, green flowers. Peppers resemble an Apple and leaves, and white flowers. Can be used have unique black seeds! One of the most fresh, used in stir‐fries, to make salsa, cold‐tolerant peppers around, but won't dried to make chili powder, or used to make tolerate frost. Flowers may require hand a hot sauce! A rare variety from Brazil. pollination to set fruit. Best if brought indoors over the winter. An Scoville Heat Units: 300,000. excellent choice for home gardens. A rare variety from Peru. Scoville Heat Units: 100,000.

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HP2382‐5 ‐ Primo Yellow Hot Peppers HP2384‐10 ‐ Pumpkin Hot Peppers (Yellow)

120+ days. Capsicum chinense. Open Pollinated. The plant produces 90+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of 3" long by 1 ½" wide Habanero hot peppers. Peppers are good yields of 2" long by 1 ½" wide Habanero hot peppers. Peppers are extremely hot, have medium‐thick flesh, and turn from green, to yellow very hot, have medium‐thick flesh, and turn from green to golden when mature. The plant has green stems, purplish‐green leaves, and yellow when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A rare variety from Louisiana, USA. seasoning spice powder. A rare variety from the USA.

HP2385‐10 ‐ Purple Rose Hot Peppers HP2386‐10 ‐ Ralph Thompson Squash Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 75 days. Capsicum annuum. Open Pollinated. The plant produces high good yields of 4" long by 1" wide elongated Habanero hot peppers. yields of 2 ½" long by 2" wide hot peppers. Peppers are medium hot, Peppers are very hot, have medium‐thick flesh, and turn from green, to have very thick flesh, and turn from green, to brown, to red when purple, to orange, to rose red when mature. The plant has green stems, mature. The plant has green stems, green leaves, and white flowers. It green leaves, and white flowers. Excellent for pickling and making is sweet with a little heat that lingers. Peppers resemble cheese and salsa, hot sauce, and seasoning spice powder. A rare variety from the tomatoes. Excellent for Italian cuisine and stuffing. A variety from Italy. USA.

HP2420‐10 ‐ Rocoto Hot Peppers (Brown) HP465‐10 ‐ Rocoto Hot Peppers (Orange)

120+ days. Capsicum pubescens. Open 120+ days. Capsicum pubescens. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" long by 1 ½" wide hot peppers. Peppers of 2" wide by 1 ½" wide hot peppers. are very hot, have very thick flesh, turn from Peppers are very hot, have very thick flesh, green to brown when mature. The plant has turn from green to orange when mature. The green stems, hairy green leaves, and blue plant has green stems, hairy green leaves, flowers. This variety is known only in and blue flowers. Peppers resemble an cultivation by local farmers in Central and Apple and have unique black seeds! One of . Peppers resemble an Apple the most cold‐tolerant peppers around, but and have unique black seeds! One of the won't tolerate frost. Flowers may require most cold‐tolerant peppers around, but won't tolerate frost. Flowers hand pollination to set fruit. Best if brought indoors over the winter. An may require hand pollination to set fruit. Best if brought indoors over excellent choice for home gardens. A variety from Peru. the winter. An excellent choice for home gardens. A rare variety from Peru.

HP201‐10 ‐ Rocoto Hot Peppers (Red) HP200‐10 ‐ Rocoto Hot Peppers (Yellow)

120+ days. Capsicum pubescens. Open 120+ days. Capsicum pubescens. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" wide by 1 ½" wide hot peppers. of 2" wide by 1 ½" wide hot peppers. Peppers are very hot, have very thick flesh, Peppers are very hot, have very thick flesh, turn from green to red when mature. The turn from green to yellow when mature. The plant has green stems, hairy green leaves, plant has green stems, hairy green leaves, and blue flowers. Peppers resemble an and blue flowers. Peppers resemble an Apple and have unique black seeds! One of Apple and have unique black seeds! One of the most cold‐tolerant peppers around, but the most cold‐tolerant peppers around, but won't tolerate frost. Flowers may require won't tolerate frost. Flowers may require hand pollination to set fruit. hand pollination to set fruit. Best if brought indoors over the winter. An Best if brought indoors over the winter. An excellent choice for home excellent choice for home gardens. A variety from Peru. gardens. A variety from Peru.

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HP2416‐5 ‐ Rocoto Locoto Hot Peppers (Orange) HP2417‐5 ‐ Rocoto Locoto Hot Peppers (Yellow)

120+ days. Capsicum pubescens. Open 120+ days. Capsicum pubescens. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" long by 1 ½" wide hot peppers. Peppers of 2" long by 1 ½" wide hot peppers. are very hot, have very thick flesh, turn from Peppers are very hot, have very thick flesh, green to orange when mature. The plant has turn from green to yellow when mature. The green stems, hairy green leaves, and blue plant has green stems, hairy green leaves, flowers. This variety is known only in and blue flowers. This variety is known only cultivation by local farmers in Central and in cultivation by local farmers in Central and South America. Peppers resemble an Apple South America. Peppers resemble an Apple and have unique black seeds! One of the and have unique black seeds! One of the most cold‐tolerant peppers around, but won't tolerate frost. Flowers most cold‐tolerant peppers around, but won't tolerate frost. Flowers may require hand pollination to set fruit. Best if brought indoors over may require hand pollination to set fruit. Best if brought indoors over the winter. An excellent choice for home gardens. A rare variety from the winter. An excellent choice for home gardens. A rare variety from Peru. Peru.

HP2414‐10 ‐ Rocoto Manzano Amarillo Hot Peppers HP207‐10 ‐ Safi Red Hot Peppers

120+ days. Capsicum pubescens. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated. The plant produces high yields of 2" long by 1 ½" wide hot peppers. Peppers 2" long by 2" wide Habanero hot peppers. are hot, have very thick flesh, turn from Peppers are very hot, have medium‐thick green to yellow when mature. The plant has flesh, and turn from pale green, to orange, green stems, hairy green leaves, and blue to deep red when mature. The plant has flowers. Peppers resemble an Apple and green stems, green leaves, and white have unique black seeds! One of the most flowers. Excellent for pickling and making cold‐tolerant peppers around, but won't salsa, hot sauce, and seasoning spice tolerate frost. Flowers may require hand powder. A rare variety from West Africa. pollination to set fruit. Best if brought indoors over the winter. An excellent choice for home gardens. A rare variety from Chile. Scoville Heat Units: 50,000.

HP1266‐10 ‐ Scotch Bonnet Hot Peppers (Orange) HP1511‐10 ‐ Scotch Bonnet Hot Peppers (Red Strain 2)

100 days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces good yields of 2 of 2 ½" long by 1 ¼" wide wrinkled hot ½" long by 1 ¼" wide hot peppers. Peppers peppers. Peppers are very hot and turn from are very hot and turn from green to red green to orange when mature. The plant has when mature. Plant has green stems, green green stems, green leaves, and white leaves, and white flowers. A variety from flowers. Excellent choice for home gardens Jamaica. and Farmer’s Markets. Excellent choice for home gardens, market growers, and open field production. A variety from Jamaica. Scoville Units: 100,000.

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HP1889‐20 ‐ Scotch Bonnet Hot Peppers (Red Strain 5) HP1874‐10 ‐ Scotch Bonnet Hot Peppers (Yellow Strain 3)

100 days. Capsicum chinense. Open 90+ days. Capsicum chinense. Open Pollinated. Plant produces good yields of Pollinated. The plant produces good yields small wrinkled hot peppers. Peppers are very of 2" long by 1 ¾" wide Habanero hot hot and turn from green to bright red when peppers. Peppers are very hot, have mature. Plant has green stems, green medium‐thick flesh, and turn from green to leaves, and white flowers. One of the yellow when mature. The plant has green hottest in the world! So hot that one pepper stems, green leaves, and white flowers. is enough to spice up a large pot of soup or Excellent for pickling and making salsa, hot chili. Plant has good leaf canopy to protect sauce, and seasoning spice powder. A peppers from sunburn. A variety from variety from Jamaica. Jamaica.

HP1872‐20 ‐ Scotch Bonnet Hot Peppers (Yellow Strain 6) HP2389‐10 ‐ Scotch Bonnet Moa Hot Peppers (Red)

100+ days. Capsicum chinense. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields good yields of 2 ¼" long by 1 ¾" wide Habanero hot peppers. Peppers of yellow scotch bonnet hot peppers. are very hot, have medium‐thick flesh, and turn from green to red when Peppers are very hot and turn from green to mature. The plant has green stems, purplish‐green leaves, and white yellow when mature. The plant has green flowers. Excellent for pickling and making salsa, hot sauce, and stems, green leaves, and white flowers. seasoning spice powder. MOA is the abbreviation for the Ministry of Excellent for pickling, and making salsa, hot Agriculture. A rare variety from Jamaica. sauce, and seasoning spice powder. A variety from Jamaica.

HP1290‐10 ‐ Senegal Hot Peppers HP1161‐10 ‐ Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 90+ days. Capsicum frutescens. Open high yields of 1 ½" long by 1 ¾" wide Habanero hot peppers. Peppers Pollinated. The plant produces good yields are very hot, have medium‐thick flesh, and turn from green, to orange, of 1 ½" long by ¼" wide Tabasco hot to red when mature. Plant has green stems, green leaves, and white peppers. Peppers are very hot, grow upright, flowers. Excellent for pickling and making salsa, hot sauce, and have thin flesh, and turn from green to seasoning spice powder. A rare variety from Senegal. green to red when mature. The plant has fuzzy green stems, fuzzy green leaves, and white flowers. Excellent for Oriental cuisine and for making hot sauce, hot pepper flakes, and seasoning spice powder. Also known as Philippine Filipino Bird's Eye Chili. A variety from the . United States Department of Agriculture, PI 593614.

HP2390‐10 ‐ Snow White Hot Peppers HP2047‐10 ‐ Solar Flare Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 90+ days. Capsicum chinense. Open high yields of 1 ½" long by 1 ¼" wide Habanero hot peppers. Peppers Pollinated. The plant produces high yields of are very hot, have medium‐thick flesh, and turn from lime green to 2" long by 1 ½" wide Habanero hot peppers. creamy white when mature. The plant has green stems, green leaves, Peppers are very hot, have medium thin and white flowers. Peppers have a strong citrus flavor. Excellent for flesh, and turn from pale green, to orange, pickling and making salsa, hot sauce, and seasoning spice powder. A to bright red when mature. The plant has rare variety from the USA. green stems, green leaves, and creamy‐ yellow flowers. Excellent for pickling and making salsa, marinades, hot sauce, and seasoning spice powder. A variety from the USA.

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HP1936‐10 ‐ Surinam Hot Peppers (Red) HP1033‐10 ‐ Surinam Hot Peppers (Yellow)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields of good yields of 2 ¾" long by 1 ¾" wide hot peppers. Peppers are 1" long by 1" wide hot peppers. Peppers are extremely hot and turn from green to golden yellow when mature. The hot and turn from green, to yellow, to orange, plant has green stems, green leaves, and white flowers. A variety from then red when mature. The plant has green Suriname. stems, green leaves, and white flowers. A variety from Suriname. HPLC Test Results: #15

HP233‐20 ‐ Takanotsume Hot Peppers HP239‐20 ‐ Tepin Hot Peppers

75 days. Capsicum annuum. Open 200 days! Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ¼" wide hot peppers. Peppers of ¼" pea‐size hot peppers. Peppers are very are very hot, grow upright in clusters, have hot and turn from green, to orange to red thin flesh, and turn from light green to red when mature. The plant has green stems, when mature. The plant has green stems, green leaves, and white flowers. Plants grow green leaves, and white flowers. Also known wild in Mexico and parts of the United as Hawk Claw Chile because of its talon States. Plant in pots and bring them indoors shape. It is one of the most popular varieties over the winter. in Japan. Excellent for Oriental cuisine and for making hot pepper flakes and seasoning spice powder. A variety Important Notice: Seeds can take 3 to 12 weeks to germinate at 85 F. from Japan. United States Department of Agriculture PI 593483. Please follow the Planting Instructions on the website for better results..

HP2061‐10 ‐ Tiger Teeth Hot Peppers HP2394‐10 ‐ Trinidad Big Beans Hot Peppers

90+ days. Capsicum chinense. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields high yields of 3" long by 1 ¼" wide hot peppers. Peppers are very hot, of 3" long by 1" wide elongated Habanero have medium‐thick flesh, and turn from pale green to red when mature. hot peppers. Peppers are very hot, have The plant has green stems, green leaves, and white flowers. Excellent medium‐thick flesh, and turn from green, to for pickling and making salsa, hot sauce, and seasoning spice powder. orange, to red when mature. The plant has A rare variety from Trinidad & Tobago. green stems, green leaves, and creamy‐ yellow flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A variety from Guyana.

HP2312‐5 ‐ Trinidad Scorpion Butch T Hot Peppers HP2230‐10 ‐ Trinidad Scorpion Hot Peppers (Chocolate)

110 days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of Pollinated. The plant produces good yields red wrinkled hot peppers with a pointed tip. of 3" long by 1 ¾" wide Habanero hot Peppers are extremely hot and turn from peppers. The end of the pepper resembles green to red when mature. The plant has the Scorpion, thus the name. Peppers are green stems, green leaves, and creamy‐ extremely hot, have medium‐thick flesh, and yellow flowers. The end resembles the turn from green to chocolate brown when Scorpion, thus the name. The Trinidad mature. The plant has green stems, green Scorpion Butch T pepper was developed by leaves, and creamy‐yellow flowers. The heat Butch Taylor and was named the World's level rivals the Naga Morich and the Hottest Pepper in 2012. The heat level rivals the Naga Morich and the Trinidad 7 Pot. Excellent for pickling and making salsa, marinades, hot Trinidad 7 Pot. Perfect for making salsa, marinades, and hot sauce. A sauce, and seasoning spice powder. A rare variety from Trinidad & variety from Trinidad & Tobago. Scoville Heat Units: 1,000,000. Tobago. Scoville Heat Units: 1,000,000.

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HP2052‐10 ‐ Trinidad Scorpion Hot Peppers (Red) HP2231‐10 ‐ Trinidad Scorpion Hot Peppers (Yellow)

120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of Pollinated. The plant produces good yields 2 ½" long by 1 ¾" wide Habanero hot of 2 ½" long by 1 ¾" wide Habanero hot peppers. The end of the pepper resembles the peppers. The end of the pepper resembles Scorpion, thus the name. Peppers are the Scorpion, thus the name. Peppers are extremely hot, have medium‐thick flesh, and extremely hot, have medium‐thick flesh, and turn from green, to orange, to red when turn from green to yellow when mature. The mature. The plant has green stems, green plant has green stems, green leaves, and leaves, and creamy‐yellow flowers. The heat creamy‐yellow flowers. The heat level rivals level rivals the Naga Morich and the Trinidad the Naga Morich and the Trinidad 7 Pot. 7 Pot. Excellent for pickling and making salsa, marinades, hot sauce, Excellent for pickling and making salsa, marinades, hot sauce, and and seasoning spice powder. A rare variety from Trinidad & Tobago. seasoning spice powder. A rare variety from Trinidad & Tobago. Scoville Heat Units: 1,000,000. Scoville Heat Units: 1,000,000.

HP2244‐10 ‐ Trinidad Scorpion Moruga Hot Peppers HP2232‐10 ‐ Trinidad Scorpion Moruga Hot Peppers (Red) (Chocolate) 120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ½" long by 1 ¾" wide Habanero hot of 2 ½" long by 1 ¾" wide Habanero hot peppers. Peppers are extremely hot, have peppers. Peppers are extremely hot, have medium‐thick flesh, and turn from green, to medium‐thick flesh, and turn from green to orange, to red when mature. The plant has chocolate brown when mature. The plant green stems, green leaves, and creamy‐ has green stems, green leaves, and creamy‐ yellow flowers. Perfect for making salsa, yellow flowers. Perfect for making salsa, marinades, and hot sauce. The end of the marinades, and hot sauce. The end of the peppers resembles the Scorpion, thus the peppers resembles the Scorpion, thus the name. A variety from Moruga, Trinidad & Tobago. Scoville Heat Units: name. A variety from Moruga, Trinidad & Tobago. Scoville Heat Units: 1,200,000. 1,200,000.

HP2233‐10 ‐ Trinidad Scorpion Moruga Hot Peppers (Yellow) HP1027‐10 ‐ Vietnamese Tear Jerker Hot Peppers

120+ days. Capsicum chinense. Open 95 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces heavy yields of 2 ½" long by 1 ¾" wide Habanero hot of 1 ¼" long by ¼" wide hot peppers. peppers. Peppers are extremely hot, have Peppers are very hot and turn from green, to medium‐thick flesh, and turn from green to green with black markings, to orange, to red yellow when mature. The plant has green when mature. The plant has green stems, stems, green leaves, and creamy‐yellow green leaves, and white flowers. The heat of flowers. Perfect for making salsa, these small peppers will make you cry tears! marinades, and hot sauce. The end of the A variety from Vietnam. peppers resembles the Scorpion, thus the name. A variety from Moruga, Trinidad & Tobago. Scoville Heat Units: HPLC Test Results: #3 1,200,000.

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HP885‐10 ‐ West Indian Red Hot Peppers HP2397‐10 ‐ Wild Hawaiian Hot Peppers

100 days. Capsicum chinense. Open 90+ days. Capsicum frutescens. Open Pollinated. The plant produces Pollinated. Plant produces good yields of 2 high yields of 1 ¼" long by ½" wide Tabasco hot peppers. Peppers are ½" long by 1 ½" wide Habanero hot peppers. very hot, grows upright, have medium‐thin flesh, and turn from green, Peppers are very hot and turn from light to orange, to red when mature. The plant has green stems, green green, to orange, to shiny red when mature. leaves, and white flowers. Excellent for making hot sauce. A rare Plant has light green stems with slight variety from Hawaii, USA. purple veins, light green leaves, and white flowers. A rare variety from Antigua & Barbados.

HP1704‐10 ‐ Yellow Sun Hot Peppers HP470‐10 ‐ Zimbabwe Bird Hot Peppers

90+ days. Capsicum chinense. Open 100+ days. Capsicum frutescens. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of of 2 ½" long by 2" wide Habanero hot 1" long by ½" wide Tabasco hot peppers. peppers. Peppers are very hot, have Peppers are very hot, have thin flesh, and turn medium‐thick flesh, and turn from green to from light green, to orange, to red when yellow when mature. The plant has green mature. The plant has green stems, green stems, green leaves, and white flowers. leaves, and white flowers. This is considered Excellent for pickling and making salsa, hot to be one of the hottest peppers in Africa. sauce, and seasoning spice powder. A Excellent for making hot sauce, hot pepper variety from the USA. flakes, and seasoning spice powder. A variety from Zimbabwe. Scoville Heat Units: 184,098.

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