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mexican seeds

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06) PIMENTA DA NEYDE: 250,000 SHU

10) TABASCO: 50,000 SHU

– 10 Pure Seeds of Habanero Mustard (Capsicum Chinense): very spicy variety that offers large harvests, the fruits are large and wrinkled, when ripe they reach a color that goes from yellow to mustard. Very tasty, they have a fruity aftertaste reminiscent of citrus fruits, it is considered by many to be the best of Habaneros and is still relatively rare. It is the best among Habaneros to prepare Super Spicy Sauces.

However, this Mexican collection is not so sought after for its spiciness, even if the Habaneros have nothing to envy to the super hot Carolina Reaper and Scorpion, but for the aromas and taste that these varieties, so loved in Mexico and in the rest of America Latina, they will know how to make your dishes.

I have collected in this Collection the 12 tastiest types of Chili Peppers from Latin America, especially from Mexico, as we know the homeland of spicy food. You will receive 10 Seeds per type for a total of 120 Seeds divided into comfortable tear-off plastic bags with labels in accordance with the law.

None of these seeds are GMOs.

– 10 Pure Seeds of the legendary Tabasco (Capsicum Frutescens): Chili pepper known all over the world thanks to the famous Tabasco sauce which is made with this variety. It has a spiciness that is concentrated in the middle of the tongue and is suitable for any dish. The fruits are delicious, small and with a color that varies from dark orange to fiery red. Having a nice Tabasco plant on the terrace and making a nice spicy sauté or the sauce for a Pizza alla Diavola directly with the fresh fruits that have just been detached from the plant, is really quite another thing than using the usual cayenne, believe me.

01) HABANERO RED SAVINA: 577.000 SHU

– 10 Pure Seeds of Habanero Orange (Capsicum Chinense): with a remarkable spiciness that reaches the tongue after a few seconds, as I say “with a delayed burst”. It is the oldest of the Habanero and the most consumed chili in Mexico together with Jalapeno. It has a sweetish aftertaste, excellent for pasta all’arrabbiata, pizza, Asian and Mexican cuisine, if you are not afraid of watering it is also notable when eaten raw.