The Fatalii is a chili pepper of Capsicum chinense that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparable to the standard habanero. The Scoville Food Institute lists the Fatalii as the sixth hottest pepper with Scoville units ranging from
The Fatalii is a chili pepper of Capsicum chinense that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparable to the standard habanero. The Scoville Food Institute lists the Fatalii as the sixth hottest pepper with Scoville units ranging from 125,000 ~ 325,000 units.
Cultivation
The plants grow 20 to 25 inches in height, and plant distance should be about the same. The pendant pods get 2.5 to 3.5 inches long and about 0.75 to 1.5 inches wide. From a pale green, they mature to a bright yellow (there are red Fataliis around as well, but the yellow one is the "real thing.")
Culinary Use
The Fatalii is known for its extreme heat and citrus flavor. As such, it makes for a unique hot sauce that usually comprises other citrus flavors (e.g., lime, lemon). The walls of the peppers are very thin, making it very easy to dry. After drying, the peppers can be used as powders.
<h2 class=""><strong>White mustard Seeds (Sinapis alba)</strong></h2>
<h2><span style="color: #ff0000;" class=""><strong>Price for Package of 180 (1g) seeds.</strong></span></h2>
<div><b>White mustard</b><span> (</span><i>Sinapis alba</i><span>) is an </span>annual plant<span> of the family </span>Brassicaceae<span>. It is sometimes also referred to as </span><i>Brassica alba</i><span> or </span><i>B. hirta</i><span>. Grown for its seeds, used to make the condiment </span>mustard<span>, as fodder crop, or as a </span>green manure<span>, it is now widespread worldwide, although it probably originated in the Mediterranean region.</span></div>
<h2><span class="mw-headline" id="Description">Description</span></h2>
<p>White mustard is an annual, growing to 70 cm high with stalkless pinnate leaves, similar to<span> </span><i>Sinapis arvensis</i>.<sup id="cite_ref-1" class="reference"></sup></p>
<h2><span class="mw-headline" id="Distribution">Distribution</span></h2>
<p>Most common in Europe, North Africa, the Middle East and Central Asia, it can be found worldwide. It has been found as far north as Greenland,<sup id="cite_ref-2" class="reference">[2]</sup><span> </span>and naturalized throughout<span> </span>Great Britain<span> </span>and<span> </span>Ireland.<sup id="cite_ref-3" class="reference"></sup></p>
<h2><span class="mw-headline" id="Culinary_uses">Culinary uses</span></h2>
<p>The yellow flowers of the plant produce hairy seed pods, with each pod containing roughly a half dozen seeds. These seeds are harvested just prior to the pods becoming ripe and bursting.</p>
<p>White mustard seeds are hard round seeds, usually around 1.0 to 1.5 mm (0.039 to 0.059 in) in diameter,<sup id="cite_ref-4" class="reference">[4]</sup><span> </span>with a color ranging from beige or yellow to light brown. They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standard<span> </span>condiment<span> </span>can be produced.<span> </span><i>Sinapis alba</i><span> </span>is used to make the commonplace yellow table mustard, with additional yellow coloring provided by<span> </span>turmeric<span> </span>in some formulations.</p>
<p>The seeds contain<span> </span>sinalbin, which is a<span> </span>thioglycoside<span> </span>responsible for their pungent taste. White mustard has fewer<span> </span>volatile oils<span> </span>and the flavor is considered to be milder than that produced by<span> </span>black mustard<span> </span>seeds.<sup id="cite_ref-5" class="reference"></sup><sup id="cite_ref-6" class="reference"></sup></p>
<p>In Greece, the plant's leaves can be eaten during the winter, before it blooms. Greeks call it<span> </span><i>vrouves (βρούβα)</i><span> </span>or<span> </span><i>lapsana (λαψάνα)</i>. The blooming season of this plant (February–March) is celebrated with the Mustard Festival, a series of festivities in the wine country of California (Napa and Sonoma Counties).</p>
<h2><span class="mw-headline" id="Other_uses">Other uses</span></h2>
<p>White mustard is commonly used as a cover and green manure crop in Europe (between UK and Ukraine). A large number of varieties exist, e.g. in<span> </span>Germany,<span> </span>Netherlands, mainly differing in lateness of flowering and resistance against white beet-cyst nematode (<i>Heterodera schachtii</i>). Farmers prefer late-flowering varieties, which do not produce seeds, as they may become weeds in the subsequent year. Early vigour is important to cover the soil quickly to suppress weeds and protect the soil against erosion. In rotations with<span> </span>sugar beets, suppression of the white beet-cyst nematode is an important trait. Resistant white mustard varieties reduce nematode populations by 70-90%.</p>
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<h2><strong>Hawaiian Baby Woodrose Seeds (Argyreia nervosa)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2>
<p>Argyreia nervosa is a perennial climbing vine that is native to the Indian subcontinent and introduced to numerous areas worldwide, including Hawaii, Africa, and the Caribbean. Though it can be invasive, it is often prized for its aesthetic value. Common names include Hawaiian Baby Woodrose, Adhoguda अधोगुडा or Vidhara विधारा (Sanskrit), Elephant Creeper and Woolly Morning Glory. There are two botanical varieties: Argyreia nervosavar. nervosa described here, and Argyrea nervosa var. speciosa, a species used in ayurvedic medicine, but with little to no psychoactive value.</p>
<p>Hawaiian Baby Woodrose seeds may be consumed for their various ergoline alkaloids, such as Lysergic acid amide, which can produce psychedelic effects.</p>
<p><strong>History</strong></p>
<p>The plant is a rare example of a plant whose hallucinogenic properties were not recognized until recent times. While its cousins in the Convolvulaceae family, such as the Rivea corymbosa (Ololiuhqui) and Ipomoea tricolor (Tlitliltzin), were used in shamanic rituals of Latin America for centuries, the Hawaiian Baby Woodrose was not traditionally recognized as a hallucinogen. Its properties were first brought to attention in the 1960s, despite the fact that the chemical composition of its seeds is nearly identical to those of the two species mentioned above, and the seeds contain the highest concentration of psychoactive compounds in the entire family.</p>
<p><strong>Seeds</strong></p>
<p>In most countries, it is legal to purchase, sell or germinate Argyreia nervosa seeds, but they are generally unapproved for human consumption. Depending on the country, it may be illegal to buy seeds with the intention to consume them, and several countries have outlawed ergine-containing seeds altogether. In Australia, retailers are required to treat their seeds with chemicals to discourage consumption, and it is illegal to buy or possess untreated seeds.</p>
<p><strong>Extracted chemicals</strong></p>
<p>Extracting ergine from Argyreia speciosa seeds is illegal in the USA since it is a scheduled substance. It is classified as a schedule III depressant by the DEA, although the substance has hallucinogenic/psychedelic properties.</p>
<p>Extracts</p>
<p>In an animal model of ulcers in rats, large doses of the extract of Argyreia speciosa leaves (50, 100 and 200 mg/kg body weight) showed dose-dependent antiulcer activity and cured the Ulcers.</p>
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<h2><strong>Tomato Seeds BLACK FROM TULA</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2>
<p>The Black from Tula is an excellent delicious Russian tomato. A dark high-yielding old tomato variety that came to from an old Russian city Tula from Russia. This old Russian variety produces tomatoes with a unique deep purple color with a rich sweet flavor.</p>
<p>The Black from Tula is widely known as one of the best flavored dark tomatoes and when mature, fruits grow up to 400 grams (14 ounces) and have a diameter of approx. 7-10 cm.</p>
<p>Fruits are medium to large ripening to a black-red with a deep colored pulp. The plant has vigorous growth and reaches a size of almost 2 meters. Even with less sun in summer, lots of ripe fruit. High yield.</p>
<p>Indeterminate.</p>
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<h2 class=""><strong>Cayenne Chili Seeds (Mixed Colors)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 10 or 50 seeds. </strong></span></h2>
<div>Strong upright plants produce large-shouldered, wrinkled, tapered, and curved fruit ranging from 15 to 20 cm long by 3 cm in diameter with medium-thick flesh. <br><br>The fruit color is dark green turning to yellow, orange, red when ripe. 30,000 - 40,000 SHU's. <br><br>Matures in 70-80 days.</div>
<div><br>Tips on Growing Cayenne Long Slim Chili Pepper Seeds:</div>
<div>GROWING SEEDLINGS:</div>
<div>Sow Chili Pepper seeds in shallow flats, 4 seeds/in., 1/4" deep, in late February or March or about 8-12 weeks prior to transplanting outdoors.</div>
<div>If possible, maintain soil temperatures 80-85°F (27-29°C). Pepper seed germinates very slowly in cooler soil, and may very well rot before they germinate.</div>
<div>Well-drained, fertile soil with abundant amounts of phosphorus, magnesium and calcium is best. Peppers do well without much added nitrogen. They are also more tolerant of acid soil than many other Garden Vegetables. Chili Peppers are less likely than bell or sweet peppers to object to the low level of aeration in heavy clay soils. Just remember to water them well in hot and dry weather.</div>
<div>When the first true leaves just show, transplant 2-3" apart in flats or 2" cell-type containers.</div>
<div>The use of 2" or larger cells will produce larger plants with better-developed root systems.</div>
<div>Harden off the pepper plants one to two weeks before your last frost by setting them outdoors, if the plants have blossoms cover the tomato plants at night until the night temperature is warmer.</div>
<div>Grow plants at approx. 70°F (21°C) day and 60°F (16°C) nights.</div>
<div>Do not let people that smoke handle your peppers or pick your peppers before they wash their hands. The virus that causes tobacco mosaic which will affect peppers, survives the cigarette manufacturing processes.</div>
<div>COLD TREATMENT:</div>
<div>Exposing the seedlings to controlled cold treatments can increase the number of flowers and fruits.</div>
<div>When the third true leaf appears, grow the plants at a minimum night temp. of 53-55°F (12-13°C) for 4 weeks.</div>
<div>The plants should receive full sunlight.</div>
<div>After 4 weeks adjust temperature to 70°F (21°C) day and night. If this technique is used, peppers should be seeded 1-2 weeks earlier than usual.</div>
<div>TRANSPLANTING:</div>
<div>Transplant out after frost when the soil is warm and weather is settled.</div>
<div>Ideal seedlings have buds, but no open flowers.</div>
<div>When setting out peppers plants I bury them 2 inches deeper than what they were in the pots or trays. Set plants 12-18" apart in rows 24-36" apart, or 2 rows on poly/paper mulch, 18" between plants.</div>
<div>Water-in transplants using a high phosphorus solution.</div>
<div>Use Row Covers: Cold weather is buffered and earliness increased by using plastic mulch, especially in combination with a slotted row cover or lightweight fabric row cover supported by wire hoops.</div>
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<p>Remove row covers when in sunny weather above 85°F (29°C) to prevent heat damage.</p>
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The Fatalii is a chili pepper of Capsicum chinense that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparable to the standard habanero. The Scoville Food Institute lists the Fatalii as the sixth hottest pepper with Scoville units ranging from