Pepper Seeds from Chili

Chili sorts. Brief Description.

HABANERO (or Scotch Bonnet)
This is the hottest, most brutal chili. Wrinkled and roundish pepper has a fruit flavor. Add it whole to carry and goulashes. Remove it from a dish before serve it.

BIRD’S EYE
Thin sharp-cornered pepper has extremely hot flavor. Cut it to thin bands for the further using in dishes. It is often used in east cookery.

SERRANO
Small hot pepper in a form of a bullet. Adds heat and crunch to salsa and souses.

JALAPENO
Snub-nosed red or green chili. Its heat could be medium or strong. Jalapeno is great with meat course and cheese. It is popular in Mexican cookery.

POBLANO
Large chili of a medium heat. It is good in slow-cooked or baked dishes to show up their smoked flavor.

ANAHEIM
Long large chili with soft fresh flavor. You can use it as vegetable – it is excellent for stuffing and baking. It enters into composition of different souses including ketchup and popular carry mix. The pepper is good with meat, vegetable, bean and rice courses adding them burning taste and flavor.