Dedo de Moça Pepper
Dedo de Moça is a traditional Brazilian Capsicum baccatum chili prized for its elongated red pods, balanced medium heat of 5,000 to 15,000 SHU, and versatile culinary utility.
Yellow Pear
An enduring open-pollinated heirloom tomato cultivar, Yellow Pear bears prolific clusters of small, pyriform yellow fruits valued for fresh salads, canning, and pickling.
Aji Norteño Pepper
A traditional open-pollinated Capsicum baccatum landrace native to northern Peru's coastal valleys, celebrated for its crisp, citrusy heat in regional ceviche.
German Johnson
An heirloom beefsteak tomato originating in Virginia and North Carolina, German Johnson yields large, meaty pink fruit with mild, low-acid flavor and strong heat tolerance.
Bonda Ma Jacques Pepper
Bonda Ma Jacques is a traditional golden-yellow Capsicum chinense landrace from Guadeloupe, renowned for its furrowed bonnet-shaped pods and piercing tropical heat.
Pineapple
Pineapple is a classic American heirloom beefsteak tomato producing large, yellow-and-red bi-colored fruit prized for its meaty texture and sweet, low-acid flavor.
Beni Highlands Pepper
A productive Capsicum chinense heirloom from Bolivia's Beni Department, yielding pendant, conical pods that mature from pale cream to vibrant lemon yellow with a sharp, citrusy heat.
Aunt Ruby’s German Green
Aunt Ruby's German Green is an open-pollinated heirloom beefsteak tomato from Greeneville, Tennessee, known for its large green-when-ripe fruit and complex sweet-spicy flavor.
Yatsufusa Pepper
A traditional Japanese heirloom Capsicum annuum, Yatsufusa produces erect terminal clusters of medium-hot, thin-walled conical chilies that ripen to vibrant red. Prized for its earthy pungency, it is a staple drying pepper commonly used in shichimi togarashi.
Micro-Tom
Micro-Tom is an open-pollinated, ultra-dwarf determinate cherry tomato developed at the University of Florida, widely recognized as a foundational model organism for plant genetics.