Vegetable Seeds

Purple beauty produces prolific amounts of beautiful purple bell peppers on compact, bushy plants. Crisp texture and mild, sweet flavour makes this a popular sweet pepper choice.

Sweeter than regular green bell peppers, the Santorini is prolific with high yields of thick walled meaty peppers that ripen from green to red. Fast growing, produces fruit 120 days from transplanting.

Shiny green bell peppers ripening to a chocolate brown. Excellent sweet flavour when fully ripe. Very prolific variety.

Derived in South America, peppers are warm weather vegetables suiting the South African climate perfectly. They are relatives of Tomatoes, Eggplants and Tobacco yes Tobacco! The California Wonder variety is a very reliable and vigorous cultivar. The fruits are a glossy green, are thick skinned and have 3 to 4 lobes.

Golden California Wonder is a classic, beautiful-coloured 10-11cm blocky peppers with thick skins and mildly sweet flavour. A good staple for the garden! Harvesting at 90 days from transplanting.

Sweet bell, ripening from green to vibrant orange; 4-in. shape makes it a perfect stuffer, but its bright flavour is equally delicious grilled, roasted or fresh from the garden.

 Ballito is an excellent, firm, blocky sweet pepper, with a thick wall. Golden / Yellow fruit.

Paprika is a spice made from the grinding of dried sweet red peppers (Capsicum annuum). In many European countries the name paprika also refers to the peppers themselves. The seasoning is used in many cuisines to add colour and flavour to dishes. A pepper grown specifically for processing into paprika.

Ideal for growing in pots on the patio. Tiny orange bell peppers are only about 3 to 4cm tall and wide. They have thick, orange flesh that is very sweet and great for stuffing. 60 – 80-cm tall plants produce prolifically.

The most famous produce of Padron are its peppers (Spanish pimientos de Padron), which are small green peppers from the Capsicum annuum family. They are served fried with olive oil and coarse salt. Most taste sweet and mild, though some are particularly hot and spicy, which gives its character to the dish and is perfectly captured in the popular "Os pementos de Padron, uns pican e outros non" (Galician for "Padron peppers, some are hot and some are not"). The level of heat varies according to the capsaicin of each pepper. Although it's not always the case, the peppers grown towards August/September tend to contain more capsaicin than the ones of June/July. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2-3" long. Padrons are served sautéed in olive oil with a little sea salt, and eaten as tapas (appetizer) in Spain. Between 1 to 3000 scoville units.

Easy growing and ready to harvest at 66 days. Plant produces good yields of 6" long by 1 " wide sweet peppers. Peppers turn from light yellow to red when mature. Excellent for sandwiches, salads, and frying.