LCTRONICLCTRONIC CATALOGCATALOG Extremely Hot ‐ 350,000 to 3,000,000 HP1558‐20 ‐ Ata Ijosi Hot Peppers HP2298‐5 ‐ Bengal Naga Hot Peppers 100 days. Capsicum frutescens. Open 100+ days. Capsicum chinense. 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 Naga Morich, 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, 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 Ghost Pepper. 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. Page 1 of 10 LCTRONICLCTRONIC CATALOGCATALOG 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. Page 2 of 10 LCTRONICLCTRONIC CATALOGCATALOG 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. Capsicum baccatum. 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 Carolina Reaper 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 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 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.