Chilli Seeds

Native Black Chilli SeedsNative Black Chilli SeedsBold in Color. Fiery in Spirit. A Rare Heirloom Grown from Ancestral Soil.✅ Native Desi Variety | ✅ Non-GMO | ✅ Open-Pollinated | ✅ Naturally GrownAdd a spark of the extraordinary to your garden with the Native Black Chilli — a rare, naturally dark-pigmented chilli variety treasured for its intense heat, distinct purple-black pods, and powerful medicinal properties. Known in traditional food cultures for centuries, this chilli is not only beautiful but deeply rooted in indigenous farming and cuisine.🌟 Why Grow Native Black Chilli? Deep Purple to Black Pods: Stunning jet-black or deep violet pods turn reddish-black when fully mature. High Heat Level: Hotter than average desi chillies — perfect for traditional pickles, thokkus, chutneys, and sun-dried powders. Natural Pest Resistance: Rich pigmentation and aroma offer some natural resistance to pests. Medicinally Valued: Used in traditional medicine for digestion, circulation, and detox. Thrives in Indian Climate: Heat and drought-tolerant, ideal for home gardens and organic farms. Open-Pollinated & True to Type: Save seeds and share this rare heritage with your community. 🌿 The Heirloom StoryThis Native Black Chilli is an ancient landrace passed down through generations in Southern Indian tribal and rural farming families, especially found in Tamil Nadu, Kerala, and parts of Karnataka. The black color is a natural expression of anthocyanins, rare in chillies and a marker of potent antioxidants. At HOOGA Seed Keepers Collective, we work with local seed stewards who grow these chillies using organic and regenerative methods, preserving their full vitality and cultural value.🌱 Growing Instructions Sunlight: Full sun (6–8 hours) Soil: Loamy, well-drained with organic matter Spacing: 1.5 to 2 feet apart Germination Time: 7–14 days First Harvest: 70–90 days from transplanting Harvest Tip: Pick young for purple-black fresh use or let fully ripen for sun-drying and seed saving 📦 What’s in the Pack? Approx. 50 heirloom native seeds Grown naturally by tribal farmers and traditional growers Hand-cleaned and packed by HOOGA Seed Keepers Collective 100% chemical-free and grown with natural inputs

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Yellow Bullet Chilli Gardening seeds\n\nGrowing chili in India involves several steps, from selecting the right variety to harvesting the mature peppers. Here is a detailed guide on the growing methods for chili:\n\nClimate and Soil Requirements\n\nClimate: Chilies thrive in warm, tropical to subtropical climates. Ideal temperatures range from 20°C to 30°C. Soil: Well-drained, fertile loamy soil with a pH between 6.0 and 7.0 is best. Sandy loam soils rich in organic matter are also suitable.\n\nSeed Sowing and Nursery Preparation\n\nNursery Bed Preparation: Prepare raised nursery beds (1 meter wide) and mix in well-rotted compost or manure. Sowing: Sow Yellow Bullet Chilli Gardening seeds 1-2 cm deep in rows spaced 10-15 cm apart. Cover lightly with soil and mulch with straw or dried leaves.\n\nWatering: Keep the nursery bed moist but not waterlogged. Water regularly. Transplanting Timing: Transplant seedlings when they are 4-6 weeks old and have at least 4-6 true leaves.\n\nLand Preparation: Plow the field thoroughly and create raised beds or ridges to enhance drainage. Incorporate organic matter like compost or farmyard manure. Spacing: Space plants 45-60 cm apart with 60-75 cm between rows.\n\nIrrigation Initial Watering: Water immediately after transplanting to help seedlings establish. Regular Irrigation: Maintain consistent moisture, especially during flowering and fruiting stages. Water every 5-7 days, adjusting based on weather and soil conditions. Avoid waterlogging.

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Heirloom Ramnad Mundu Chilli Seeds\n\nAll of us would have heard about the popular CHETTINAD SPECIAL CUISINE of Tamilnadu, which is very special for the traditional food.\n\nA recorded history of cultivation for over 200 years , known for its rich taste and aroma. This is that special variety of red round fat chilli which adds a very unique pungent flavour to the chettinad food cooked. 😋 Farmer's have been growing this native variety of chilli. The shiny dark red, round (Mundu) chillies are grown in Ramnad district- Tamilnadu, by farmers who have been harvesting these crops using native seeds for many decades.\n\nThis variety was conferred the prestigious GI Tag for their unique physical and geographical characteristics. Highly tolerant to drought and salinity.\n\nRain fed crop. #CLIMATERESILIENTCROP The monsoons after the harsh summer is when the farmers around the region plant the chilli saplings.\n\nGood to grow these seeds now. A crop yields 3 to 4 pickings. Seeds are available, contact us at +91 9361742302 in whatsapp for seeds.\n\nTo save seeds:\n\n1.Let the fruit turn dark red in the plant.\n\n2.Harvest the dark red fruits, dry in shade for more than 10 days until they get dried well.\n\n3. Then dry them in direct sunlight for 4 to 5 hours. There should not be any moist and seeds should rattle against the papery skin when given a shake.\n\n4. Remove the skin and open the seeds to store them in a container\n\n5. Keep the stored seeds in a cool, dark and dry area. Follow @hoogaseed_keepers_collective for more such seed stories.\n\nHeirloom Ramnad Mundu Chilli Seeds

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Perennial Pusa Sadabahar Chilli seeds\n\nGrowing chili peppers in India follows similar methods to those used in other regions, with adjustments made for local climate and soil conditions. Here's a general overview of chili growing methods in India:\n\n The name "Sadabahar" translates to "evergreen" or "ever-blooming," which refers to its consistent productivity throughout the year.\n High Yield: One of the major benefits of this variety is its high yield. Pusa Sadabahar chili plants can produce a large quantity of fruit, making them suitable for commercial cultivation. This makes it a popular choice among farmers.\n Early Maturity: Pusa Sadabahar is known for its early fruit-bearing characteristic, which means that it can be harvested sooner than many other chili varieties. This makes it an attractive option for growers seeking quicker returns on their investment.\n Heat Level and Flavor: This chili variety has a moderately hot flavor. It is not as fiery as some of the other, more pungent chili varieties, but it still adds significant spice to dishes. The fruit is typically medium-sized and red when fully ripe.\n Plant Characteristics: The plants are compact and bushy, making them suitable for both open field and greenhouse cultivation. They tend to be resistant to certain common chili diseases, adding to their appeal for farmers looking for low-maintenance options.\n Climate Adaptability: Pusa Sadabahar is well-suited to India's diverse climatic conditions. It thrives in both tropical and subtropical climates, which makes it a versatile choice for various regions in the country.\n Uses: The chili is used for both fresh consumption and drying. It is a common ingredient in Indian kitchens for making pickles, curries, chutneys, and salsas. It can also be dried and ground into chili powder, a staple in many Indian dishes.\n Disease Resistance: This variety shows resistance to common chili diseases, such as anthracnose and bacterial wilt, which makes it easier to cultivate compared to other susceptible varieties.\n Color and Shape:Perennial Pusa Sadabahar Chilli seeds are typically medium-sized with a smooth, glossy surface. They start off green and mature to a bright red when fully ripe. The fruits are elongated, with a slightly curved shape.\n\nBenefits for Farmers:\n\n Disease Resistance: The resistance to disease reduces the need for pesticides and other treatments, making it a more sustainable option for farming.\n Quick Turnaround: The early maturing characteristic allows farmers to harvest multiple times a year, increasing overall productivity.\n Economic Value: The high yield and quality of the fruit increase the economic returns for farmers. It is also well-suited for both domestic consumption and export.\n\nConclusion:\nPerennial Pusa Sadabahar Chilli seeds is a high-yield, early-maturing chili variety that offers several advantages for farmers, including disease resistance and adaptability to various climatic conditions. Its moderate heat level and versatility in the kitchen make it a popular choice in Indian cooking.

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\n\n\n\n\n\n\n\n\n\n\n\n\n\nPusa Jwala Chilli Open Pollinated Seeds\n\nPusa Jwala Chilli Open Pollinated Seeds is one of the most popular and widely cultivated chili varieties in India, particularly in the Gujarat and Rajasthan regions. It is known for its distinctive shape, pungency, and high yield, making it a favorite among farmers and culinary enthusiasts alike. The chili is often used fresh, dried, or ground into chili powder, and it is a common ingredient in Indian cuisine, especially in pickles and spicy dishes.\n\nHere’s an overview of Jwala Chili seeds, including their key characteristics, growing conditions, and uses:\nKey Features of Jwala Chili Seeds:\n\n Scientific Name: Jwala chili is scientifically classified as Capsicum annuum, which is the same species as many common bell peppers and other chili varieties.\n Origin and Popularity: Jwala chili originates from the western regions of India, primarily Gujarat. It is extremely popular for both domestic consumption and commercial cultivation due to its high heat level and distinctive shape. Jwala chilies are especially favored for their use in pickles, curries, and as an ingredient in Indian masala blends.\n Shape and Size: Jwala chilies are small to medium in size, usually measuring between 4 to 6 cm in length. The peppers have a long, thin, and slightly curved shape, which is one of their distinguishing features. The surface of the chili is smooth and glossy.\n Color: The chili starts off as green when unripe and turns bright red when it matures. The color change is a sign of ripeness, and red Jwala chilies are typically harvested for culinary use.\n Heat Level: Jwala chilies are considered to be quite hot, with a Scoville heat rating of around 25,000 to 50,000 Scoville Heat Units (SHU). This makes them medium to hot in terms of spiciness, giving a distinct fiery kick to the dishes in which they are used.\n Flavor Profile: In addition to their heat, Jwala chilies also have a slightly smoky flavor, which adds depth to the dishes. The combination of heat and flavor makes them highly sought after in various Indian cuisines.\n Disease Resistance: Jwala chili plants are relatively resistant to common chili diseases like wilt and blight, which makes them easier to cultivate with lower risk of crop failure.\n Yield: Jwala chili is known for its high yield. The plants produce a large number of small, vibrant red chilies, which makes them a preferred choice for farmers looking to maximize their harvest. It is an excellent option for both home gardeners and large-scale commercial cultivation.\n Climate and Growing Conditions: Jwala chilies thrive in warm and sunny climates. They are well-suited for tropical and subtropical regions, where temperatures range from 25°C to 35°C (77°F to 95°F). The plants prefer well-drained, loamy soil, and they require regular watering but dislike waterlogging. Jwala chilies can be grown in both open fields and greenhouses.\n\n Ideal Soil: Loamy, well-drained soil with a pH between 6.0 and 7.5 is ideal.\n Sunlight: Full sun is required for optimal growth and fruit production.\n Watering: Regular but moderate watering is necessary. Overwatering can cause root rot, so good drainage is crucial.\n\n\n Maturity and Harvesting: Jwala chili plants generally take about 80-90 days from planting to reach maturity, depending on the growing conditions. The peppers are typically harvested when they are bright red and fully ripe.\n\nBenefits for Farmers:\n\n High Yield: Jwala chili plants are known for producing a large quantity of fruit per plant, making them a lucrative option for farmers.\n Disease Resistance: The variety is resistant to certain diseases, which reduces the need for pesticides and contributes to a healthier crop.\n Market Demand: Given its popularity in Indian cuisine and the demand for dried and ground chili powder, Jwala chili has a strong market value both for domestic and international trade.\n Quick Growing: With a relatively short growing period (approximately 3-4 months), farmers can enjoy multiple harvests in a year, increasing overall productivity.\n\nUses of Jwala Chili:\n\n Fresh: Pusa Jwala Chilli Open Pollinated Seeds can be used fresh in various Indian dishes, including curries, stews, and chutneys. They are often added to enhance the heat and flavor of a dish.\n Dried: Jwala chilies are commonly dried and ground into chili powder, which is an essential ingredient in many spice mixes (e.g., garam masala, curry powder) and other seasonings in Indian cuisine.\n Pickles: Jwala chili is one of the main varieties used for making spicy Indian pickles. Its sharp heat and intense flavor make it an excellent addition to tangy and spicy pickles.\n Chili Powder: Dried Jwala chilies are ground into chili powder, which is widely used in Indian cooking for adding heat and flavor to a variety of dishes.\n\nGrowing Jwala Chili from Seeds:\n\n Seed Sowing: Jwala chili seeds can be sown in seed trays or directly in the soil. If starting indoors, plant the seeds about 0.5 cm deep and keep them in a warm, sunny spot.\n Transplanting: When seedlings have grown large enough and the risk of frost has passed, they can be transplanted into the ground or large pots with sufficient space for the plants to spread.\n Care: Regular watering, especially during the flowering and fruit-setting stages, is essential. Additionally, applying a balanced fertilizer will help promote healthy growth and a good yield.\n\nConclusion:\nPusa Jwala Chilli Open Pollinated Seeds is a hot and flavorful chili variety that is widely cultivated for its culinary uses and high yield. It is a great choice for both home gardeners and commercial farmers, offering strong resistance to diseases, a quick harvest cycle, and a high demand in the market. Its distinct heat and flavor make it a versatile ingredient in Indian cuisine, especially for making spicy dishes and pickles.\n\nHeirloom seeds, native seeds, desi seeds, Jwala chilli seeds, gardening seeds, organic seeds, op seeds, hooga seeds\n\n\n\n\n\n\n\n\n\n\n\n\n\n

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Green Round Chilli Gardening seeds\n\nGrowing chili peppers in India follows similar methods to those used in other regions, with adjustments made for local climate and soil conditions. Here's a general overview of chili growing methods in India:\n\nClimate and Soil Requirements Climate: Most chili varieties thrive in warm, tropical climates with plenty of sunlight. India's diverse climate allows for chili cultivation in various regions, from the humid coastal areas to the arid regions of the interior.\n\nSoil: Green Round Chilli Gardening seeds prefer well-drained, fertile soil with a pH between 6.0 and 7.0. Sandy loam or loamy soils are ideal. Adding organic matter like compost or farmyard manure improves soil fertility and structure.\n\nPropagation Seed Starting: Start chili seeds indoors in seed trays or pots about 6-8 weeks before the last expected frost date. Use a well-draining seed-starting mix and keep the soil consistently moist until seeds germinate. Transplanting: Transplant seedlings to the garden or field when they have developed several true leaves and are 4-6 inches tall. Ensure the soil has warmed up sufficiently, as chilies are sensitive to cold temperatures.\n\nPlanting Spacing: Space chili plants about 30-45 cm apart, with rows spaced 60-75 cm apart to allow for adequate airflow and sunlight penetration.\n\nPlanting Depth: Plant seedlings at the same depth as they were in the seed trays, ensuring the soil is firmly pressed around the roots. Irrigation Watering: Provide consistent moisture to chili plants, especially during flowering and fruiting stages. Water deeply but infrequently to encourage deep root growth and prevent waterlogging.\n\nDrip Irrigation: Drip irrigation systems are commonly used in commercial chili cultivation to deliver water directly to the root zone and reduce water wastage.

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Surajmukhi Cluster Chilli open Pollinated Seeds\n\nSurajmukhi chili, also known as Sunflower chili, is a popular variety of chili pepper grown in India, particularly in the state of Andhra Pradesh. It is named for its resemblance to the sunflower, both in appearance and in the arrangement of its fruits on the plant. Here's a detailed overview of Surajmukhi chili:\n\nCharacteristics Appearance: Surajmukhi chilies are small to medium-sized and often have a distinctive curved shape, resembling the petals of a sunflower. They typically grow to about 5-7 cm in length.\n\nColor: The chilies can range from light green when immature to bright red when fully ripe.\n\nFlavor: Surajmukhi chilies have a medium heat level with a slightly fruity and tangy flavor.\n\nTexture: The skin is thin and smooth, making it suitable for both fresh consumption and drying\n\n. Climate and Soil Requirements Climate: Surajmukhi chilies thrive in warm, tropical climates. They require temperatures between 20°C and 30°C for optimal growth.\n\nSoil: They prefer well-drained, fertile loamy soil with a pH between 6.0 and 7.0. The soil should be rich in organic matter to support healthy growth. Planting Season: Surajmukhi chilies are typically planted at the beginning of the warm season, usually in early spring (February to March) or post-monsoon (August to September).\n\nSeed Sowing: Surajmukhi Cluster Chilli open Pollinated Seeds are started in nurseries and transplanted to the field when seedlings are 4-6 weeks old.\n\nSpacing: Space plants 30-45 cm apart with rows 45-60 cm apart to allow for adequate growth and air circulation.\n\nLand Preparation Plowing: Prepare the land by plowing thoroughly to create a fine tilth. Incorporate well-rotted compost or manure to improve soil fertility.\n\nBed Preparation: Raised beds can help improve drainage and prevent waterlogging.\n\nIrrigation Watering: Regular and consistent watering is essential, especially during flowering and fruiting stages. The soil should be kept consistently moist but not waterlogged.\n\nFrequency: Irrigate every 5-7 days, adjusting based on soil moisture levels and weather conditions.\n\nSurajmukhi Cluster Chilli open Pollinated Seeds, heirloom seeds, organic seeds, desi seeds, native seeds

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Heirloom Scotch Bonnet/Ghee Chilli Seeds\n\nCharacteristics Appearance: The Scotch Bonnet chili is named for its resemblance to a Scottish tam o' shanter hat. The peppers are typically about 2.5 to 4 cm in diameter and can be yellow, orange, red, or green.\n\nFlavor: It has a fruity, tropical flavor with hints of sweetness, making it a unique combination of heat and flavor.\n\nHeat Level: Very hot, with Scoville heat units ranging from 100,000 to 350,000. It is comparable to the Habanero pepper in terms of heat.\n\nTexture: The flesh is thin, which makes it suitable for quick cooking and easy drying. Climate and Soil Requirements Climate: Scotch Bonnet chilies thrive in warm, tropical climates. They prefer temperatures between 24°C and 32°C. Soil: They grow best in well-drained, fertile loamy soil with a pH between 6.0 and 6.8. The soil should be rich in organic matter to support robust growth. Planting Season: Best planted at the start of the warm season, typically in early spring (March to April).\n\nSeed Sowing: Seeds should be started indoors 8-10 weeks before the last expected frost date. Sow seeds 1 cm deep in seed trays or pots.\n\nTransplanting: Transplant seedlings outdoors when they are 6-8 weeks old and after the danger of frost has passed. Harden off the seedlings by gradually exposing them to outdoor conditions. Spacing: Space plants 45-60 cm apart with rows 60-75 cm apart to allow for adequate growth and air circulation.\n\nLand Preparation Plowing: Prepare the land by plowing thoroughly to create a fine tilth. Incorporate well-rotted compost or manure to enhance soil fertility. Bed Preparation: Raised beds are beneficial to improve drainage and prevent waterlogging.\n\nIrrigation Watering: Regular and consistent watering is crucial, especially during flowering and fruiting stages. Keep the soil consistently moist but not waterlogged. Frequency: Irrigate every 5-7 days, adjusting based on soil moisture levels and climatic conditions.

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Red and Green Birds Eye Chilli Seeds\n\nRed/Green Bird's Eye Chili, also known as Thai chili or Kanthari in some regions of India, is a small but extremely potent variety of chili pepper. It is renowned for its intense heat and is widely used in Asian and Indian cuisines. Here’s a detailed overview of its characteristics, growing methods, and culinary uses: Characteristics Appearance: The Green Bird's Eye Chili is small, typically about 1-2 cm in length, and has a slender, conical shape. When young, it is bright green and may turn red or orange as it matures. Flavor: Known for its sharp, fiery heat and slightly fruity undertone. Despite its small size, it packs a significant punch.\n\nHeat Level: Very hot, with Scoville heat units ranging from 100,000 to 225,000, making it one of the hotter chili varieties.\n\nTexture: The flesh is thin, which makes it ideal for quick cooking or drying.\n\nClimate and Soil Requirements Climate: Thrives in warm, tropical to subtropical climates. Ideal growing temperatures are between 25°C and 35°C.\n\nSoil: Prefers well-drained, fertile loamy soil with a pH between 6.0 and 7.0. Rich organic matter in the soil enhances growth and yield. Planting Season: Best planted in early spring (February to April) or post-monsoon (August to September).\n\nSeed Sowing: Red and Green Birds Eye Chilli Seeds are started in nurseries and transplanted when seedlings are 4-6 weeks old. Direct sowing in the field is also possible in warmer regions.\n\nSpacing: Space plants 30-45 cm apart with rows 45-60 cm apart to ensure proper growth and air circulation. Land Preparation Plowing: Prepare the land by plowing thoroughly to a fine tilth. Incorporate well-rotted compost or manure to enrich the soil.\n\nBed Preparation: Raised beds are recommended to improve drainage and prevent waterlogging.\n\nIrrigation Watering: Consistent watering is essential, especially during flowering and fruiting stages. The soil should be kept moist but not waterlogged.\n\nFrequency: Irrigate every 5-7 days, adjusting based on weather conditions and soil moisture levels.\n\nRed and Green Birds Eye Chilli Seeds

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Red Bullet Chilli Gardening seeds\n\nGrowing chili in India involves several steps, from selecting the right variety to harvesting the mature peppers.\n\nHere is a detailed guide on the growing methods for chili:\n\nClimate and Soil Requirements\n\nClimate: Chilies thrive in warm, tropical to subtropical climates. Ideal temperatures range from 20°C to 30°C. Soil: Well-drained, fertile loamy soil with a pH between 6.0 and 7.0 is best. Sandy loam soils rich in organic matter are also suitable.\n\nSeed Sowing and Nursery Preparation Nursery Bed Peparation: Prepare raised nursery beds (1 meter wide) and mix in well-rotted compost or manure.\n\nSowing: Sow Red Bullet Chilli Gardening seeds 1-2 cm deep in rows spaced 10-15 cm apart. Cover lightly with soil and mulch with straw or dried leaves.\n\nWatering: Keep the nursery bed moist but not waterlogged. Water regularly.\n\nTransplanting Timing: Transplant seedlings when they are 4-6 weeks old and have at least 4-6 true leaves. Land Preparation: Plow the field thoroughly and create raised beds or ridges to enhance drainage. Incorporate organic matter like compost or farmyard manure.\n\nSpacing: Space plants 45-60 cm apart with 60-75 cm between rows. Irrigation Initial Watering: Water immediately after transplanting to help seedlings establish.\n\nRegular Irrigation: Maintain consisrtent moisture, especially during flowering and fruiting stages. Water every 5-7 days, adjusting based on weather and soil conditions. Avoid waterlogging.

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