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Extremely Hot ‐ 350,000 to 3,000,000

HP1558‐20 ‐ Ata Ijosi Hot Peppers HP2298‐5 ‐ Bengal Naga Hot Peppers

100 days. frutescens. Open 100+ days. . Open Pollinated. The plant produces high yields of Pollinated. Plant produces high yields of 3" small ½" long by ¼" wide hot peppers. long wrinkled orange‐red hot peppers. Peppers are extremely hot and turn from Peppers are extremely hot and turn from green to red when mature. This bird‐type green to orange‐red when mature. Plant has pepper is assumed to be the hottest pepper dark green leaves, green stems, and white in Nigeria. The plant has green stems, green flowers. One of the hottest peppers in the leaves, and white flowers. Peppers retain world. Order the , the Naga the red color when dried. A variety from the Jolokia, the Bih Jolokia, and the Bhut Jolokia. northern part of Nigeria. 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 pickling. and making salsa, , 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.

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.

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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.

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.

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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.

HP1973‐20 ‐ Bird's Eye Hot Peppers (Strain 3) HP2294‐10 ‐ California Reaper Hot Peppers (Peach)

120+ days. . Open 110+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of ¼" long by ¼" wide round hot peppers. of 3" long by 3" wide wrinkled hot peppers. Peppers are extremely hot and turn from Peppers are extremely hot and turn from light green, to orange, to red when mature. light green to peach when mature. The plant These small peppers received their name for has dark green leaves, green stems, and the fact that small birds could pick them up white flowers. It has a fruity and sweet easily. A variety from Guyana. Scoville Heat flavor, but the intense heat level kicks in Units: 225,000. shortly after eating the pepper. Excellent for beef jerky, jerk sauces, pickling, and making HPLC Test Results: #11 salsa, hot sauce, and seasoning spice powder. Be very, very careful handling this pepper. This pepper was created by crossing a and Jay's Peach Ghost Scorpion. The California Reaper is similar to the Carolina Reaper in hotness. Try growing the Carolina Reaper, Bhut Jolokia, Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. A variety was developed by Dr. Steve Bender in California, USA. Scoville Heat Units: 1,569.300.

HP2287‐5 ‐ Carolina Reaper Hot Peppers (Chocolate) HP2402‐5 ‐ Carolina Reaper Hot Peppers (Mustard)

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 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 brown extremely hot and turn from green, to when mature. The plant has green stems, golden yellow, to mustard when mature. The green leaves, and creamy‐yellow flowers. It plant has green stems, green leaves, and has a smoky flavor that is perfect for meat creamy‐yellow flowers. It has a fruity and dishes. Excellent for beef jerky, jerk sauces, sweet flavor, but the intense heat level kicks pickling, and making salsa, hot sauce, and in shortly after eating the pepper. Be very, seasoning spice powder. This pepper is a cross between a Red Carolina very careful handling this extremely hot pepper. Excellent for beef Reaper Pepper and a Chocolate Pepper. It is jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning currently the Hottest Pepper in the World! Try growing all the Carolina spice powder. This pepper is a cross between a Red Carolina Reaper Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow Pepper and a Mustard Trinidad Moruga Scorpion Pepper. It is currently versions! A variety from North Carolina, USA. Scoville Heat Units: the Hottest Pepper in the World! Try growing all the Carolina Reapers: 2,200,000 Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A variety from North Carolina, USA. Scoville Heat Units: 2,200,000

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HP2286‐5 ‐ Carolina Reaper Hot Peppers (Orange) HP2293‐5 ‐ Carolina Reaper Hot Peppers (Red)

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

HP2288‐10 ‐ Carolina Reaper Hot Peppers (Yellow) HP2050‐5 ‐ CPI Bhut Jolokia Hot Peppers

110+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated, Plant produces good yields of 2" Pollinated. The plant produces good yields long by 1 ¾" wide wrinkled Habanero of Jolokia hot peppers. Peppers are peppers with a pointed tip. Peppers are extremely hot and turn from green to red extremely hot and turn from green to yellow when mature. The plant has dark green when mature. The plant has green stems, leaves, green stems, and white flowers. This green leaves, and creamy‐yellow flowers. It variety produces larger pods than the other has a citrus flavor that is especially popular Bhut Jolokia and is easier to germinate. One in tropical cuisine. Excellent for beef jerky, of the five hottest peppers in the world from jerk sauces, pickling, and making salsa, hot India. Order the Naga Jolokia, the Dorset sauce, and seasoning spice powder. This pepper is a cross between a Naga, the Bih Jolokia, and the Naga Morich. A variety from India. Red Carolina Reaper Pepper and a Yellow Trinidad Moruga Scorpion Scoville Heat Units: 1,000,000 Pepper. It is currently the Hottest Pepper in the World! Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A variety from North Carolina, USA. Scoville Heat Units: 2,200,000

HP2317‐10 ‐ Crinkle Chili Hot Peppers HP880‐10 ‐ Devil's Tongue Hot Peppers (Yellow)

85 days. . Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces good yields of 3" Pollinated. The plant produces good yields long by ¼" wide hot peppers. Peppers are of 2" long by 1 ¼" wide wrinkled yellow hot extremely hot and turn from green, to peppers. Peppers are extremely hot and turn orange, to red when mature. Plant has green from green, to yellow, to golden‐yellow stems, green leaves, and white flowers. when mature. The plant has light green Excellent choice for home gardens. stems, light green leaves, and white flowers. An excellent choice for home gardens. A variety from Pennsylvania, USA.

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HP2297‐5 ‐ Dorset Naga Hot Peppers (Orange) HP1939‐10 ‐ Dorset Naga Hot Peppers (Red)

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

HP2311‐5 ‐ Dorset Naga Hot Peppers (Yellow) HP2251‐5 ‐ Golden Ghost Hot Peppers

100+ days. Capsicum chinense. Open Pollinated. Plant 95 days. Capsicum chinense. Open produces good yields of hot peppers. Peppers are Pollinated. Plant produces high yields of 2 extremely hot and turn from green to yellow when ½” long yellow‐orange Habanero peppers. mature. Plant has dark green leaves, green stems, and Peppers turn from green to glossy dark white flowers. One of the five hottest peppers in the yellow‐orange when mature. Plant has green world from India and Bangladesh. Order the Naga stems, green leaves, and white flowers. Morich, the Naga Jolokia, the Bih Jolokia, and the Bhut Peppers have slightly less heat then a Bhut Jolokia. Scoville Heat Units: 923,000. A variety from Jolokia, but are extremely hot. Scoville Heat Bangladesh and India. Units: 1,000,000.

HP2313‐5 ‐ Habanero Hot Peppers (7 Pot Brain Red) HP2345‐5 ‐ Habanero Hot Peppers (7 Pot Brain Yellow)

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

HP2212‐10 ‐ Habanero Hot Peppers (7 Pot Douglah) HP2015‐10 ‐ Habanero Hot Peppers (7 Pot Red)

120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ¼" long by 1 ¼" wide wrinkled Habanero of 2" long by 1 ¼" wide wrinkled Habanero type hot peppers. Peppers are extremely hot, type hot peppers. Peppers are extremely have medium‐thick flesh, and turn from hot, have medium‐thick flesh, and turn from green to dark brown when mature. The plant green to red when mature. The plant has 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. This is one of the rarest and hottest of stew. Excellent for making salsa, hot sauce, the 7 pod strains! Excellent for making salsa, hot sauce, and seasoning and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat powder. A variety from Trinidad & Tobago. Scoville Heat Units: Units: 900,000. 1,450,000.

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HP2301‐10 ‐ Habanero Hot Peppers (7 Pot White) HP2202‐10 ‐ Habanero Hot Peppers (7 Pot Yellow)

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

HP1935‐10 ‐ Habanero Hot Peppers (Belize Sweet) HP39‐10 ‐ Habanero Hot Peppers (Caribbean Red)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of 1 Pollinated. The plant produces heavy yields ½" long by 1 ¾" wide wrinkled Habanero of 1 ¾" long by 2" wide wrinkled Habanero peppers. Peppers are extremely hot and turn hot peppers. Peppers are extremely hot, from green, to orange, to red when mature. have medium‐thick flesh, and turn from light The plant has green stems, green leaves, and green, to orange, to bright glossy red when white flowers. A variety from a Punta Gorda mature. The plant has green stems, green farmer, Belize. leaves, and white flowers. Excellent for making salsa, hot sauce, and seasoning spice powder. Scoville Heat Units: 400,000.

HP2399‐10 ‐ Habanero Hot Peppers (Caterpillar Red) HP1946‐10 ‐ Habanero Hot Peppers (Chocolate Strain 4)

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 2 ½" long by 1 ½" wide wrinkled hot green to red when mature. The plant has green stems, green leaves, peppers. Peppers are extremely hot and turn and white flowers. Excellent for pickling and making salsa, hot sauce, from green to chocolate brown when and seasoning spice powder. The plant produces huge production of mature. The plant has green stems, green peppers! A variety from the USA. leaves, and white flowers. The 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.

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

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HP477‐10 ‐ Habanero Hot Peppers (Lucifer's Dream Red) HP2406‐10 ‐ Habanero Hot Peppers (Peach Lightning)

95 days. Capsicum chinense. Open Pollinated. 100+ days. Capsicum chinense. Open The plant produces good yields of 3" long by Pollinated. The plant produces high yields of 1 ¼" wide wrinkled hot peppers. Peppers are 2 ½" long by ¾" wide white Habanero hot extremely hot and turn from green to red peppers. This small bushy plant has green when mature. The plant has green stems, stems, green leaves, and white flowers. green leaves, and white flowers. Excellent for Peppers are lantern‐shaped, extremely hot, making hot sauce. crunchy, and turn from green to creamy white when mature. Can be used fresh, dried to make , or used to make a white hot sauce! A variety from Peru.

HP426‐10 ‐ Habanero Hot Peppers (Red Savina) HP2054‐10 ‐ Habanero Hot Peppers (Yucatan White)

100+ days. Capsicum chinense. Open 110 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinating. Plant produces good high of of 2 ½" long by 1 ½" wide Habanero hot small white wrinkled hot peppers. Peppers peppers. Peppers are extremely hot, have are very hot, some say as hot as the Red medium‐thick flesh, and turn from green to Savina, and turn from green to white when shiny red when mature. The plant has green mature. Plant has green stems, green leaves, stems, green leaves, and white flowers. and creamy‐yellow flowers. Great for salsas, Excellent for making salsa, hot sauce, and marinades, and making your own hot sauce. seasoning powder. In 1994, the Red Savina A variety from Yucatan, Mexico. was listed in the Guinness Book of World 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.

HP1081‐10 ‐ HDV Hot Peppers HP555‐10 ‐ Jamaican Hot Peppers (Red Strain 1) 75 days. . Open Pollinated. The plant produces heavy yields of 1 ½" long by ½" wide hot peppers. Peppers are 100 days. Capsicum chinense. Open Pollinated. The plant produces extremely hot and turn from green to red when mature. The plant has good yields of 1 ½" long by 1 ½" wide hot peppers. Peppers are green stems and green leaves. extremely hot and turn from green to red when mature. The plant has green stems, green leaves, and white flowers. A variety from Jamaica. HPLC Test Results: #9

HP1903‐10 ‐ Jamaican Scotch Bonnet Hot Peppers (Yellow HP2366‐10 ‐ Jay's Ghost Scorpion Hot Peppers (Red) Strain 2) 120+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of 3" long by 1 ½" wide elongated Habanero hot peppers. good yields of hot peppers. Peppers are extremely hot and turn from Peppers are extremely hot, have medium‐thick flesh, and turn from green to yellow when mature. The plant has green stems, green leaves, green, to orange, to red when mature. The plant has green stems, and white flowers. A variety from Jamaica. green leaves, and white flowers. Excellent for making salsa, hot sauce, and seasoning spice powder. It is a cross between the Bhut Jolokia and the Trinidad Scorpion. A very rare variety from the Caribbean region.

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HP2367‐10 ‐ Jonah's Yellow Brain Hot Peppers HP2404‐5 ‐ Komodo Dragon Hot Peppers

120+ days. Capsicum chinense. Open Pollinated. The plant produces 110+ days. Capsicum chinense. Open good yields of 2 ½" long by 2" wide Habanero hot peppers. Peppers are Pollinated, Plant produces good yields of 2" extremely hot, have medium‐thin flesh, and turn from green to yellow long by 1 ¾" wide wrinkled Habanero when mature. The plant has green stems, green leaves, and white peppers. Peppers are extremely hot and turn flowers. Excellent for making salsa, hot sauce, and seasoning spice from green to red when mature. The plant powder. A very rare variety from the Caribbean region. has green stems, green leaves, and creamy‐ yellow flowers. Komodo is particularly interesting because it has a delayed reaction that gives you a false sense of security, but then after about 10 seconds, the full hot sensation hits you and your whole mouth is on fire. Be very, 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

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.

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.

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HP2403‐5 ‐ Pepper X Hot Peppers (Hottest Pepper in the HP2382‐5 ‐ Primo Yellow Hot Peppers World) 120+ days. Capsicum chinense. Open Pollinated. The plant produces 110+ days. Capsicum chinense. Open good yields of 3" long by 1 ½" wide Habanero hot peppers. Peppers are Pollinated, Plant produces good yields of 2" extremely hot, have medium‐thick flesh, and turn from green, to yellow long by 1 ½" wide wrinkled Habanero peppers. when mature. The plant has green stems, purplish‐green leaves, and Peppers are extremely hot and turn from green white flowers. Excellent for pickling and making salsa, hot sauce, and to yellow‐green when mature. The plant has seasoning spice powder. A rare variety from Louisiana, USA. green stems, green leaves, and creamy‐yellow flowers. The intense heat level kicks in shortly after eating the pepper. Be very, very careful handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. Pepper X resulted from several cross breedings developed over 10 years of cultivation. It is currently labeled 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

HP453‐10 ‐ Sonoran Chiltepin Hot Peppers HP1033‐10 ‐ Surinam Hot Peppers (Yellow)

120+ days. Capsicum annuum. 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 ¼" long by ¼" wide hot peppers. Peppers extremely hot and turn from green to golden yellow when mature. The grow upright, are extremely hot, and turn plant has green stems, green leaves, and white flowers. A variety from from green, to orange, to red when mature. Suriname. The plant has green stems, green leaves, and white flowers. A variety from Sonora, HPLC Test Results: #15 Mexico.

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)

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

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