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Inspired by the majestic Argentine summit Aconcagua, this exceptional pepper truly lives up to its name.
With impressive fruits reaching up to 30 cm in length and weighing over 300 grams, it’s the undeniable giant of your garden. Initially a pale green, the peppers turn a vivid red when fully ripe. Perfect for fresh salads or grilling, the Aconcagua pepper enhances all your recipes. Moreover, it’s an ultra-productive variety, ensuring abundant harvests throughout the season. Plant it and turn your garden into a true summit of flavors!

Excellent variety for early production of uniform green and red fruits. Adapted to the short northern seasons, matures very early. It was created in 1928 by the Horticultural Research Institute of Ontario, then was very popular in the 1950s, until its near demise in the early 1990s. Rare, share.

MAINTENANCE AND OTHER CONSIDERATIONS
love the heat

The crystal pepper has its origin in Spain in the province of Navarre and Rioja. Renowned for its thin skin and sweeter flesh than other varieties with a distinctive flavor, it is indeed sometimes described as “the foie gras of the pepper world“. Red fruit when ripe, slightly triangular in shape, it is particularly appreciated fried, grilled with olive oil, garlic and salt.


MAINTENANCE AND OTHER CONSIDERATIONS
love the heat

Original from the Doe Hill area of ​​Virginia. Produces small rounded and compact sweet peppers. The flesh is thick and the skin very thin. It is perfectly adapted to our climate since it produces an astonishing multitude of orange fruits very early on, which can be eaten cooked, stuffed or cut raw. Refreshing and sweet flavor.

MAINTENANCE AND OTHER CONSIDERATIONS
love the heat

Jimmy Nardello peppers come from the region of Basilicata in southern Italy. This region has been home to a rich culture of peppers for generations. It was born in the family garden of Giuseppe and Angella Nardiello, in the 19th century. They emigrated to Connecticut in 1887 with all their children, taking with them the seeds of the long, bright red, thin-skinned pepper they grew in their village. became an avid gardener. He continued to grow the heirloom seeds that his parents had kept all his life. Shortly before his death in 1983, he donated his pepper seeds to Seed Savers Exchange and they became famous among farmers. The Jimmy Nardello pepper is considered one of the best frying peppers because its flesh fruity becomes creamy and soft when fried. It is delicious fresh but can also be dried. At maturity it is deep red, its elongated body often bends and twists as it grows.

MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.