Sweet Pepper Seeds Amphora

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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.&nbsp;</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.&nbsp;<br><br>The fruit color is dark green turning to yellow, orange, red when ripe. 30,000 - 40,000 SHU's.&nbsp;<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> <div> <p>Remove row covers when in sunny weather above 85°F (29°C) to prevent heat damage.</p> </div>

C 19 MIX

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<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>&nbsp;(</span><i>Sinapis alba</i><span>) is an&nbsp;</span>annual plant<span>&nbsp;of the family&nbsp;</span>Brassicaceae<span>. It is sometimes also referred to as&nbsp;</span><i>Brassica alba</i><span>&nbsp;or&nbsp;</span><i>B. hirta</i><span>. Grown for its seeds, used to make the condiment&nbsp;</span>mustard<span>, as fodder crop, or as a&nbsp;</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&nbsp;cm high with stalkless pinnate leaves, similar to<span>&nbsp;</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>&nbsp;</span>and naturalized throughout<span>&nbsp;</span>Great Britain<span>&nbsp;</span>and<span>&nbsp;</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&nbsp;mm (0.039 to 0.059&nbsp;in) in diameter,<sup id="cite_ref-4" class="reference">[4]</sup><span>&nbsp;</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>&nbsp;</span>condiment<span>&nbsp;</span>can be produced.<span>&nbsp;</span><i>Sinapis alba</i><span>&nbsp;</span>is used to make the commonplace yellow table mustard, with additional yellow coloring provided by<span>&nbsp;</span>turmeric<span>&nbsp;</span>in some formulations.</p> <p>The seeds contain<span>&nbsp;</span>sinalbin, which is a<span>&nbsp;</span>thioglycoside<span>&nbsp;</span>responsible for their pungent taste. White mustard has fewer<span>&nbsp;</span>volatile oils<span>&nbsp;</span>and the flavor is considered to be milder than that produced by<span>&nbsp;</span>black mustard<span>&nbsp;</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>&nbsp;</span><i>vrouves (βρούβα)</i><span>&nbsp;</span>or<span>&nbsp;</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>&nbsp;</span>Germany,<span>&nbsp;</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>&nbsp;</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>

MHS 27 W (1g)

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<h2 class=""><strong>Chickpea Seeds (Cicer arietinum)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 6g (20) seeds.</strong></span></h2> <p>The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram,[1] it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.</p> <p><strong>Description</strong></p> <p>The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins.</p> <p><strong>Etymology</strong></p> <p>The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.</p> <p>The word garbanzo came first to English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço (presumably influenced by garroba), being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. Calavance). The current form garbanzo comes directly from modern Spanish. This word is still used in Latin America and Spain to designate chickpeas.[3] Some have suggested that the origin of the word arvanço is in the Greek erebinthos. Another possible origin is the word garbantzu, from Basque — a non-Indo-European tongue, believed to be one of the oldest languages in Europe — in which it is a compound of garau, seed + antzu, dry.</p> <p><strong>History</strong></p> <p>Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.[4]</p> <p>By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.</p> <p>Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones.[5] "White cicers" were thought to be especially strong and helpful.</p> <p>In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.</p> <p><strong>Sequencing the chickpea genome</strong></p> <p>Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior varieties. The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia where production has grown four-fold over the past 30 years. India is by far the world largest producer but is also the largest importer.</p> <p><strong><em>Uses</em></strong></p> <p><strong>Human consumption</strong></p> <p>Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.</p> <p>In the Iberian Peninsula, chickpeas are very popular: In Portugal it is one of the main ingredients in Rancho, consumed with pasta, and meat, including Portuguese sausages, or with rice. they are also often used in other hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping for Kushari.</p> <p>Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.</p> <p>Some varieties of chickpeas can be popped and eaten like popcorn.</p> <p>Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian Subcontinent and in diaspora communities of many other countries. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads.</p> <p>Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[14] Chickpea flour is used to make the Mediterranean flatbread socca and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.</p> <p>In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.</p> <p>Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt.</p> <p>Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot.</p> <p>Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism.</p> <p><strong>Nutrition</strong></p> <p>Chickpeas are an excellent source of the essential nutrients iron, folate, phosphorus, protein and dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated. The nutrient profile of the smaller variety appears to be different, especially for fiber content which is higher than in the larger light colored variety.</p> <p>Preliminary research has shown that chickpea consumption may lower blood cholesterol.</p>

P 166 (6 g)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Carolina Reaper Powder World Record Hottest! HP22B</strong></h2> <h2><span style="color: #ff0000;"><strong>5, 50, 500 grams of powder per package.</strong></span></h2> <p><strong>Like every year, and this year 2021 we will again have 1200 of our plants from which we offer you both seeds and ground Carolina Reaper.</strong></p> <p>Extremely spicy Carolina Reaper is great for meats, rubs, fish, soups, and much more! The small-sized packets are an excellent way to try out how spicy they are.</p> <p>The Carolina Reaper, originally named the HP22BNH7, is a cultivar of chili pepper of the Capsicum chinense species. Bred in the Rock Hill, South Carolina greenhouse by Ed Currie, who runs the PuckerButt Pepper Company in Fort Mill, South Carolina, it has been rated as the world's hottest chili pepper by Guinness World Records since August 7, 2013. The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero. The official Guinness World Record heat level is 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina.</p> <p>At the second annual New York City Hot Sauce Expo on 30 March 2014, Ed Currie was presented with his world record by Guinness World Records and an eating competition was held in which the fastest time to consume three Carolina Reapers was determined for a new Guinness World Records at 12.23 seconds by Russel Todd. This record was beaten in September 2014 by Jason McNabb, who finished three peppers in 10.95 seconds.</p> </body> </html>

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