The Giarratana sweet onion has its origins in the territory of Giarratana in the province of Ragusa. Its bulbs are slightly flattened and white/light brown in color. This onion has a very sweet and delicate taste and for this reason it is a variety very appreciated all over Italy.
[Capsicum annuum] Seeds of Crusco pepper, Basilicata's traditional dried sweet pepper, thin-fleshed and famous for its crispy fried garlands.
Root vegetable with deep red-violet color, sweet flavor and high natural sugar content, enjoyed raw or cooked.
[C. annuum] Jalapeno Yellow, medium, among the most widely grown in the world heat.
[C. frutescens] Tabasco, high, famous for the hot sauce of the same name heat.
[C. annuum] Thunder Mountain Longhorn, high, with a very distinctive long, curved shape heat.
[C. annuum] Jalapeno Biker Billy, medium, among the most widely grown in the world heat.
[C. annuum] Cherry Pepper, medium, often used stuffed or preserved in oil heat.
[Extreme heat] [C. Chinense] Dorset Naga superhot, extreme, among the highest ever recorded heat.
[Extreme heat] [C. Chinense] Rare white variant of the Moruga Scorpion, bumpy fruits, extreme heat.
[Extreme heat] [C. Chinense] Extreme super hot chili, intense red bumpy fruits.
[1,000,000+ SHU] [C. Chinense] Curved dragon-tongue shaped pods, finely ground.
[C. annuum] Ancho Grande, medium-low, widely used dried in Mexican mole sauces heat.
[C. annuum] Cherry Pepper Yellow, medium, often used stuffed or preserved in oil heat.
[C. annuum] Prairie Fire, medium, in a compact, decorative plant heat.
[C. annuum] Mexican Chili Biker Billy, medium, among the most used in Mexican and Tex-Mex cuisine heat.
[C. baccatum] Hot Lemon, medium-high, with a very pronounced fruity, citrusy aroma heat.
[C. annuum] Turkish Long, medium-low, suitable even for those less used to spicy food heat.
[C. annuum] Etna, high, with a fruity aroma typical of Sicilian tradition heat.
[C. chinense] Pimenta da Neyde White, very high, with a very pronounced fruity aroma heat.
[C. annuum] Coyote Zan White, medium-high, with a characteristic herbaceous aroma heat.
[C. pubescens] Rocoto Red, high, with thick, crunchy flesh almost like a bell pepper heat.
[C. Chinense] Habanero White Bullet, very high, with the fruity aroma typical of habanero heat.
[C. Chinense] Habanero Orange, very high, with a very intense fruity, citrusy aroma heat.
[Extreme heat] [C. Chinense] Bhut Jolokia White superhot, extreme, typical of the Bhut Jolokia line heat.
[Extreme heat] [C. Chinense] Bhut Jolokia superhot, extreme, historically the first to exceed 1 million Scoville units heat.
[Extreme heat] [C. Chinense] MiniGum Orange superhot, extreme, in a more compact plant than the Bubble Gum line heat.
[Extreme heat] [C. Chinense] Bubble Gum 7 Pot superhot, extreme, with a distinctive fruity aroma unusual for a superhot heat.
[Extreme heat] [C. Chinense] Drax Red Head superhot, extreme, typical of the Drax genetic line heat.
[Extreme heat] [C. Chinense] Big Black Mama superhot, extreme, balanced by thicker flesh heat.
[Extreme heat] [C. Chinense] Black Panther Orange superhot, extreme, typical of Capsicum chinense superhots heat.
[Extreme heat] [C. Chinense] Rare superhot with warty-surfaced fruits, extreme heat.
[Extreme heat] [C. Chinense] Extreme hybrid between Carolina Reaper and Trinidad Scorpion.
[Extreme heat] [C. Chinense] Creamy white variant of the Carolina Reaper, extreme heat level.
[Extreme heat] [C. Chinense] Thin, tapered superhot pepper resembling a forked tongue, extreme heat.
[Extreme heat] [C. Chinense] Peach-colored variant of the Carolina Reaper, extreme heat level.