The peppers

Currently our focus is to grow and process peppers of different heat levels, flavors and colors. Habaneros and Jalapeños are our bigger volume crops but we also supply different and more exotic varieties.

Some of our hottest varieties include the Carolina Reaper, Scorpion and Habanero peppers, medium heat varieties include the Caribbean Scotch Bonnets, Pequin, and the Brazilian Malagueta, milder peppers include the traditional Jalapeños, Escabeche, Charapita and the Guyanese WiriWiri peppers…. Our growing season extends primarily from March until December.

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Orange habanero, supplied as mash, purée, dry whole, dry flake, dry powder and brined


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Red Habanero, supplied as mash, purée, dry whole, dry flake and dry powder.


 

                                                                     

Malagueta, offered in mash form primarily, dry whole, flake and powder.


   

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Pequin, offered in mash and dry whole.


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Scorpion, is offered in mash form, dry whole, flake and powder.


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Charapita  is offered brined whole, dry whole and dry flake.                              


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Rocoto is offered in mash and also dry powder.


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Wiri-Wiri is offered dry whole and mash.


Scotch Bonnet peppers

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