Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
A rainbow on a single plant. NuMex Twilight (Capsicum annuum) stacks color in stages, with small upright peppers shifting from deep purple to cream, yellow, orange, and finally red. Heat is lively and clean, typically 30,000 to 50,000 Scoville units, with a bright peppery snap that holds its own in the kitchen as well as the garden.
The plants are compact and striking, about 18 to 24 inches tall, with a densely branching, upright habit that loads every node with blossoms and fruit. Dark green foliage sets off tight clusters of conical pods held above the leaves. Pods average ¾ to 1½ inches, thin walled and fast drying, so the display lasts for weeks while still delivering useful harvests.
Bite into one and the heat arrives quickly, a sharp spark that builds to medium hot, then fades cleanly. Underneath the fire you will find citrus and green herb notes that turn slightly sweeter at full red. In the kitchen, mince fresh for salsas, noodle bowls, and stir fries, or dry for confetti like flakes that finish pizzas, grilled vegetables, and soups. The pods also pickle well, keeping their color and crunch.
Bred at New Mexico State University’s Chile Pepper Institute, NuMex Twilight was selected for patio worthy color and real culinary value. The variety continues the long story that began with Indigenous farmers who domesticated C. annuum in Mesoamerica, then traveled through centuries of seed stewardship to modern breeders and home gardeners. Grow it for a container sized color show, and for a steady supply of bright, medium hot peppers all season.
Timing: Start seeds 8–10 weeks before last frost.
Depth: Sow seeds 1/4" deep in sterile seed-starting mix.
Temperature: Keep medium 80–90°F (27–32°C) for best germination.
Germination Time: 10–21 days under optimal conditions.
Light: After sprouting, provide 14–16 hours of strong light daily.
Air Temperature: Maintain 70–80°F (21–27°C).
Potting Up: Transplant seedlings into larger pots at the first true leaf stage.
Feeding: Apply a 1/4-strength balanced fertilizer weekly.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone.
Check soil at 2–4" depth:
• Must be at least 60–65°F (16–18°C) for several consecutive mornings.
• Night air temperatures should stay at or above 55°F (13°C).
• Ideal root-zone is 70–85°F (21–29°C) for vigorous growth.
How to check: Insert a soil thermometer 2–4" deep; take early morning readings for a few days and average.
Transplanting Outdoors
Hardening Off: Reduce shock by hardening off 5–7 days before transplant.
Location: Choose a site with full sun and rich, well-drained soil (pH 6.0–6.8).
Spacing: Plant 18–24" apart in rows 24–36" apart.
Support: Stake or small cage plants to handle heavy fruit set and keep upright clusters off the soil.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: less water and fertilizer can intensify heat, while excess water and fertilizer can make peppers milder.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low nitrogen, high potassium formula to support heavy fruiting and hotter peppers.
Weeding and Mulching
Keep weeds under control since they compete for nutrients, space, and water.
Use mulch, black plastic early and organic later, to
• retain soil moisture
• suppress weeds
• keep soil temperatures stable
Be careful when hand weeding; pepper roots are shallow and easily damaged, which can lead to blossom end rot.
Sun and Heat Management
Grow in full sun for maximum yield, color, and heat development.
In extreme heat above 95°F, provide light afternoon shade to improve fruit set.
Spacing and Support
Space plants 18–24 inches apart in rows 24–36 inches apart.
Use stakes or small cages to support plants heavy with fruit and to keep upright clusters off the soil.
Companion Planting
Good companions: tomatoes, parsley, basil, carrots, okra, beans, and cucumbers.
Avoid: fennel and kohlrabi, which can stunt pepper growth.
The multicolor, upright fruit pairs attractively with green herbs and vegetables in the bed.
Container Growing
Use 7–10 plus gallon pots with high quality potting mix and good drainage.
Containers dry faster, so check moisture daily.
In midsummer, shade the sides of pots to protect roots from overheating.
Stage options: Harvest by color stage to tune flavor and heat. Purple stage is grassy with a tighter, sharper bite. Yellow to orange adds fruitiness with mounting heat. Red is the sweetest and most aromatic with a rounded, assertive burn. Pods are upright, so scan plant tops for ripeness.
Clean cuts: Use fine-tip pruners to snip pods with short stems. Twisting upright chilies can tear pedicels and stress fruiting nodes.
Batch strategy: For uniform flakes or powders, plan one or two concentrated red harvests late season. For decorative mixed-color pickles and fresh salsas, pick continuously to capture purple, yellow, orange, and red in the same basket.
Shade cure: After harvest, air-cure 2 to 4 days in a single layer out of direct sun. This evens late color transitions and firms skins before drying or refrigeration.
Flavor & Nutrition
Profile: Zesty ornamental chile with citrusy brightness and a clean, peppery backbone. Flavor evolves from herbal and grassy at purple to fruity and slightly raisiny at full red. Typical heat falls in the medium hot range for annuum ornamentals.
Nutrient notes: Fully colored pods concentrate vitamin C, carotenoids, and phenolics that support both color and antioxidant value.
Kitchen heat control: Heat concentrates in the placenta and inner ribs. Seed and de-rib for gentler warmth in bright pickles and relishes. Leave placenta intact and use whole for hot oils, flakes, and powders.
Handling
Respect the heat: Wear light gloves for large batches. Avoid touching eyes and lips. If skin exposure occurs, wash with soap and warm water, then follow with a little vinegar or dairy to cut lingering oils.
Clean transitions: Wash knives and boards in hot soapy water and finish with a vinegar splash before switching to delicate foods like fruit or cheese.
Storage & Preservation
Fresh hold: Refrigerate unwashed in a paper-lined container with the lid slightly ajar. Quality holds about a week at peak red. Purple and yellow stages are a bit firmer and can store a few days longer.
Dehydrating for flakes or powder: Halve small pods lengthwise. Dry at 115 to 120°F until brittle. Store whole pieces to preserve aroma, then crush or grind just before use for bright color and fragrance.
Color-forward pickles: Pack mixed-color rings in light vinegar brine with garlic and citrus peel. Expect purple skins to shift toward olive in brine while flavor remains bright.
Chili oil: Gently warm crushed red pods in neutral oil off heat near 250°F. Steep, strain, and refrigerate. Use within a week for best quality.
Ferments: Whole or sliced pods can be lacto-fermented with 2 to 3 percent salt for hot sauces. Blend, strain if desired, and age under refrigeration.
Freezing: Freeze whole or sliced on a tray, then bag. Excellent for quick salsas, stir-fries, eggs, and soups.
Kitchen Use
Everyday spice: Finely mince red pods for pico and quick salsas. Add a few slices to ramen, pho, or noodle stir-fries for a citrusy lift.
Powders and flakes: Use as a colorful tabletop condiment. Combine with dried citrus zest and toasted sesame for a lively finishing sprinkle.
Hot honey and syrups: Simmer crushed red chilies in honey or simple syrup, then strain. Drizzle on pizza, roasted squash, or grilled meats.
Garnish magic: Mixed-color rings brighten ceviche, tacos, grain bowls, and composed salads. Use sparingly. Heat builds.
Flavor pairings: Lime, orange, pineapple, mango, cilantro, mint, basil, garlic, ginger, soy, fish sauce, sesame, and grilled meats amplify its clean heat.
Growing & Pruning Tips
Compact, upright clusters: Plants form tight bouquets of erect fruit. A small cage or ring stake helps keep multi-fruiting laterals from lodging in storms.
Sun and airflow: Full sun drives color intensity. Provide spacing so leaves dry quickly after rain. Light tip pinching at 6 to 8 inches promotes branching and dense color displays.
Set reliability: As with many annuum, blossom set can drop above 95°F or with nights below 55°F. Use 30 to 40 percent shade cloth during heat spikes and keep soil moisture even to reduce stress.
Nutrient balance: Moderate nitrogen early, then emphasize potassium and calcium during fruiting for glossy skins and clean tips. Excess nitrogen delays color and reduces heat.
Containers & Watering
Container size: 3 to 5 gallons produces abundant ornamental clusters. Larger volumes extend harvest window and improve pod uniformity.
Moisture: Keep even moisture with deep, regular watering. Wide swings toughen skins and can wrinkle small pods. Mulch to stabilize root zone temperature.
Fertilizer rhythm: In containers, feed lightly every 10 to 14 days once flowering begins. In beds, side-dress with compost midseason and supplement potassium as heavy clusters set.
Companion Planting & Pollinators
Beneficials: Interplant with basil, coriander, dill, and sweet alyssum to attract hoverflies and parasitic wasps that help manage aphids and thrips. Small blooms also encourage bee visitation for stronger set.
Ornamental edges: Border beds with alyssum or calendula to draw pollinators without shading these compact plants.
Seed Saving
True-to-type pods: Select from plants with densely clustered, upright fruit that progress purple to yellow to orange to red, with consistent medium hot heat and clean, fruity flavor.
Isolation: Separate from other C. annuum peppers if purity matters, especially from other ornamentals and hot types. In small gardens, bag several flower clusters with mesh or isolate by distance and barriers.
Dry and store: Ferment or wash seeds free of pulp, then air-dry 7 to 10 days until snappy. Bottle with a desiccant in a cool, dark place. Test viability yearly with a simple 10 seed germination check.
Common Pests & Problems — NuMex Twilight (Capsicum annuum)
Insects & Mites
Aphids (leaf curling, sticky honeydew or sooty mold)
Controls: Blast with water, insecticidal soap or neem oil; encourage lady beetles and lacewings.
Spider mites (fine stippling, webbing in heat or drought)
Controls: Increase humidity, hose undersides, horticultural oil or neem; release predatory mites where available.
Whiteflies (clouds when disturbed; honeydew)
Controls: Yellow sticky cards, vacuum in morning, insecticidal soap or neem.
Thrips (silvery scarring, distorted new growth; virus vectors)
Controls: Blue or yellow cards, remove weeds and old blooms, spinosad or insecticidal soap.
Flea beetles (shot-hole damage on young leaves)
Controls: Row cover until flowering, trap crops, diatomaceous earth around stems.
Pepper weevil / fruit borers (warm regions; premature fruit drop, tiny entry holes)
Controls: Prompt harvest, destroy dropped fruit, tight sanitation; consult local guidance for targeted traps.
Cutworms (seedlings severed at soil line)
Controls: Collars around stems, clear plant debris, handpick at dusk.
Caterpillars (chewed leaves or fruit)
Controls: Handpick; Bacillus thuringiensis (Bt) on small larvae.
Diseases
Bacterial leaf spot (small water-soaked spots → brown lesions; defoliation)
Prevention: Use clean seed, avoid overhead watering, rotate 3+ years out of Solanaceae, sanitize tools.
Management: Remove infected leaves; copper sprays can help protect new growth.
Anthracnose (sunken, moldy fruit lesions—often on fully colored pods)
Prevention: Mulch to reduce splash, space for airflow, use drip irrigation.
Management: Remove infected fruit; consider protectant fungicides labeled for peppers.
Phytophthora blight / root rot (sudden wilt, dark stem lesions, fruit rot in wet soils)
Prevention: Excellent drainage, raised beds, avoid low spots and over-irrigation; long rotations.
Management: Pull and discard severely affected plants; do not replant peppers in that spot the same season.
Powdery mildew (white powder on leaves late season)
Prevention: Ensure airflow and proper spacing; avoid excess nitrogen.
Management: Remove worst leaves; approved biofungicides can suppress.
Blossom end rot (dry, sunken black end on fruit)
Cause: Irregular moisture/root damage → calcium transport failure.
Fix: Keep moisture even, mulch, avoid root disturbance; consistent feeding without excess N.
Poor fruit set
Cause: Heat >95°F (35°C), nights <55°F (13°C), low light, drought, excess N.
Fix: Provide light afternoon shade during heat waves, steady moisture, moderate fertilization.
Sunscald (white/tan patches on upright fruit in sudden full sun)
Fix: Maintain healthy canopy; avoid heavy defoliation; harvest colored pods promptly.
Edema / water stress (blisters/corky patches)
Fix: Water on a rhythm; avoid big wet–dry swings.
Flavor/heat dilution
Note: Heavy water and high N can reduce heat and color; modest stress (not wilting) concentrates capsaicin and pigments.
Monitoring & Prevention (Quick Checklist)
Scout weekly; check leaf undersides and new growth.
Water at soil level with drip/soaker; morning if overhead is unavoidable.
Space plants and prune lightly for airflow; remove only problem leaves.
Mulch once soil is warm to stabilize moisture and block splash-borne disease.
Rotate 3+ years away from peppers/tomatoes/eggplant/potatoes.
Sanitize tools and harvest promptly; discard diseased fruit (do not compost if unsure).
Q: How hot is NuMex Twilight
Hot. Typically 30,000 to 50,000 Scoville Heat Units with a bright, peppery snap.
Q: How long does it take to mature
About 70 to 89 days from transplant to first harvest. Pods color in sequence purple, cream, yellow, orange, then red.
Q: How long does germination take
Usually 10 to 21 days when the medium is held at 80 to 90°F. Cooler conditions slow and reduce germination.
Q: Do these peppers need special soil conditions
Yes. Use rich, well drained soil with a pH of 6.0 to 6.5. Keep the root zone near 70 to 85°F for strong growth.
Q: What spacing do they need
Plant 18 to 24 inches apart in rows 24 to 36 inches apart to ensure airflow and room for the upright branching habit.
Q: Do I need more than one plant for pollination
No. NuMex Twilight is self pollinating. Gentle airflow or a light shake of blossoms can improve fruit set.
Q: Can I grow them in containers
Yes. Use a 7 to 10 plus gallon pot with excellent drainage. Keep soil evenly moist and shade the pot sides in midsummer to protect roots.
Q: How many peppers will one plant produce
With good care, each plant can yield 100 to 200 or more small pods, depending on climate and culture.
Q: How do I harvest them safely
Use pruners or scissors and leave a short stem attached. Wash hands and tools after handling.
Q: What is the best way to store or preserve these peppers
Drying: Thin walls dry quickly and make colorful flakes or powder.
Freezing: Slice and tray freeze for quick use later.
Pickling and sauces: Small pods pickle beautifully and work well in fresh or fermented sauces.
Stringing: Thread mature pods by the stems and hang to finish drying indoors.
Q: Will peppers lose their heat when dried or cooked
Drying preserves most heat. Cooking softens it slightly, but the pods stay distinctly hot.
Q: Are these peppers perennial
Yes in frost free Zones 10 to 12. In colder regions grow as annuals or overwinter indoors in bright light at 60 to 70°F after trimming plants back by one third.
Q: Why are my peppers not setting fruit
Common causes include temperatures below 55°F or above 95°F, low light, drought, or excess nitrogen. Provide steady moisture, moderate feeding, and light afternoon shade during heat waves.
Q: Can NuMex Twilight cross pollinate with other peppers
Yes with nearby Capsicum annuum. If saving seed, isolate plants by distance or bag blossoms and hand pollinate.
Q: How do I use them in the kitchen without overpowering a dish
Start small. Mince a few rings for salsas, stir fries, noodle bowls, eggs, or pizzas. They pair well with garlic, citrus, soy or tamari, roasted tomato, and a touch of honey.
Q: Are NuMex Twilight peppers ornamental as well as edible
Absolutely. Compact, upright plants carry clusters of upright cones that color in stages, making an eye catching container or border plant with real kitchen value.
Q: Are they safe to handle and eat
Yes, but capsaicin can irritate skin and eyes. Wear gloves for large batches, work in good ventilation, and wash thoroughly afterward.
Q: Why are my peppers not as hot as expected
Heat varies with climate, watering, and fertility. Slightly leaner conditions with even moisture and modest nitrogen usually produce hotter pods.
NuMex Twilight’s story begins much earlier than its name. Like all Capsicum annuum, it descends from chiles first domesticated by Indigenous farmers of Mesoamerica, who selected for flavor, heat, and resilience over thousands of seasons. That deep seedkeeping tradition gave rise to a remarkably diverse species—raw material later carried across oceans and into kitchens and gardens worldwide.
Centuries after chiles spread globally, plant breeders at New Mexico State University’s Chile Pepper Institute set out to create a compact, patio-worthy pepper that was as useful as it was beautiful. From carefully chosen parent lines, they selected for anthocyanin-rich foliage and upright fruit that ripens in a color parade—purple to cream, yellow, orange, then red—while retaining true culinary heat. The result was NuMex Twilight, a university release that helped define the modern “ornamental edible” category.
In homes and markets, NuMex Twilight bridged display and dinner. Pots brighten stoops and garden beds through summer, then the small, thin-walled pods move to the kitchen for flakes, pickles, and sauces. Its tidy habit and multicolor show made it a favorite for urban growers, school gardens, and farm-stand planters, where one plant serves as both centerpiece and steady source of bright heat.
To grow NuMex Twilight today is to join a living continuum—from Indigenous domestication and community seed stewardship to public plant breeding and home-garden creativity. Each plant carries that layered heritage forward, delivering a season of color and a pantry of flavor.
Goal: Maintain the distinctive rainbow ornamental identity - compact to medium plants with erect 0.75 to 1.5 inch conical fruits that progress purple → cream or yellow → orange → red, strong anthocyanin expression on stems and sometimes leaves, and notable heat for annuum - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 uniform, well branched plants with upright, tidy architecture. Look for erect fruiting habit and simultaneous multi color display on the same plant. Fruits should be conical, 12 to 18 mm wide at shoulder, 20 to 35 mm long, with smooth skin and even color transitions. Prioritize strong anthocyanin on stems and nodes and consistent heat.
Cull off-types: Exclude plants with drooping pendant fruits, poor or incomplete color progression, dull olive tones, very elongated stringy cones, weak pigmentation, spindly growth, very late or uneven ripening, or flat, grassy flavor. Remove plants with virus-like mosaics, sunscald susceptibility, or frequent cracking.
Maintain breadth: Save seed across 6 to 8 mother plants to preserve compact habit, erect cones, clear multi stage coloration, and reliable heat level.
2) Harvesting Seeds
Timing: For seed, allow cones to reach full red after cycling through earlier colors. Hold 5 to 10 days past red where weather allows to maximize embryo completion. Photograph representative clusters at purple, yellow, orange, and red for trait records.
Collection: Clip with sanitized snips or pinch with gloved fingers, taking care not to snap brittle branches. Keep fruits from each mother plant labeled and separate.
3) Cleaning Seeds
Separation: Split cones lengthwise. Scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental threads until water runs clear and seeds sink.
Dry rub plus winnow option: With field dry cones, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed for a polished lot.
Inspection: Remove pith. Discard flat, pale, or discolored seeds and any with off odors.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F, 21 to 29°C, shaded, well ventilated area. Avoid direct sun and temperatures above 95°F, 35°C.
Duration: 7 to 14 days, stirring daily until seeds are hard and freely flowing. Optionally equalize moisture 24 to 48 hours sealed with fresh silica gel before packing.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F, 2 to 7°C, recommended.
Viability: 3 to 5 years refrigerated, 5 to 8 plus years when ultra dry and frozen. Warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F, 25 to 28°C. Read at 5 to 10 days.
Targets: At least 85 percent germination for fresh annuum seed.
Priming, optional: 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or mild kelp solution can synchronize older seed.
Tips for Successful Seed Saving
Isolation: NuMex Twilight is C. annuum and will cross with other annuum types. Use 150 to 300 ft isolation. For foundation purity of erect cones and rainbow color staging, bag or cage selected branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Document plant IDs, isolation method, harvest dates, multi stage color photographs, cone size data, and heat notes. Photograph clusters showing at least three simultaneous colors plus full red.
Selection cues: Prioritize plants that carry many upright cones at once, show crisp color transitions that read clearly at a glance, maintain strong anthocyanin at nodes and stems, and deliver consistent heat without harsh bitterness.
Culinary Uses, rainbow cones with quick, bright fire
Chili oil & chili crisp (signature): Crush red-stage (or mixed-color) cones and bloom briefly in hot neutral oil with garlic and scallion. Strain for a clear finishing oil for noodles, dumplings, fried rice, and roasted vegetables; or fold crisp solids back for crunchy toppings.
Fresh “confetti” finish: Mince 1–2 cones and scatter over mapo-style tofu, stir-fried greens, tacos, and grain bowls. The heat is fast and clean—dose sparingly.
Pickled whole cones: Pack purple/yellow/orange/red pods into rice-vinegar brine with sugar, salt, garlic, and bay. Stunning jars that season salads, sandwiches, and cold noodle bowls.
Dried flakes & powder: Dehydrate whole cones; grind to confetti-like flakes or fine powder. Start at ⅛ tsp per pot—NuMex Twilight runs hot.
Hot sauces & ferments: Ferment a 2–3% salt mash for vivid, pourable sauces. Blend a portion of red-stage cones to stabilize color; include a few purple/yellow cones for layered fruit notes.
Infused vinegars & table condiments: Steep slit cones in black or cane vinegar for a quick table splash; balance with a touch of sugar or citrus.
Heat control tips: For gentler dishes, use whole cones to infuse broths and remove before serving; or strip the placenta. Bloom spices gently—overheated oil can scorch and turn bitter.
Preservation and Pantry Value
Air-dry excellence: Very thin walls dry quickly, holding multi-color appeal in flakes and wreaths.
Long keeping: Store airtight, dark, and dry with a desiccant to preserve color and sting; grind just before use.
Freezer fallback: Freeze whole ripe cones; crumble from frozen straight into pots.
Fermentation-ready: Predictable pH drop and easy blending yield silky sauces perfect for small-batch bottling.
Flavor Benefits beyond heat
Clean, bright annuum spice with light fruit—adds immediate sparkle without heavy smoke.
High visual value: mixed colors suggest freshness and craft, elevating farm-stand blends and pantry gifts.
Garden and Ornamental Benefits
Compact, branching plants carry upright cone clusters that progress deep purple → cream/yellow → orange → red, often all at once.
Perfect for containers, borders, and edible landscaping; continuous set keeps color show going while supplying kitchen heat.
Upright fruiting habit reduces soil splash and eases harvest.
Traditional and Practical Uses (Indigenous foodways focus)
American roots, global journeys: Though famous in Asian-style oils and pickles, NuMex Twilight descends from Capsicum annuum domesticated by Indigenous peoples of the Americas. Techniques of drying, smoking lightly over hearths, and stone-grinding into powders parallel the purposes of Asian chili oils—making flavor portable, storable, and shareable.
Comal & metate echoes: Quick toasting on hot iron, air/sun-drying, and grinding on a metate/molcajete mirror Indigenous practices that privilege aroma and digestibility.
Nixtamal companions: Red-oil drizzle over beans, roasted squash, and fresh tortillas ties the pepper back to maize-centered plates and seasonal preservation with corn, beans, and squash.
Safety and Handling always
Gloves are recommended for harvest, slicing, drying, and grinding—tiny cones carry concentrated capsaicin.
Ventilate when frying/blooming chiles; vapors can sting eyes and throat.
Label oils, flakes, and sauces clearly (“hot/very hot”). Use sterilized jars and tested acidification if canning.
Suggested Pairings
Savory: soy sauce, garlic, ginger, scallion, sesame; or Mexican oregano, cumin, coriander for cross-over dishes.
Bright: lime, rice or cider vinegar, citrus zest.
Protein & veg: tofu, shrimp, chicken, pork; eggplant, long beans, greens, squash.
Indigenous staples crosswalk: drizzle over beans, nixtamal tortillas, calabacitas, and pozole for a pan-cultural table.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot - NuMex Twilight
$200 USD
$600
Unit price /
Unavailable
Description
A rainbow on a single plant. NuMex Twilight (Capsicum annuum) stacks color in stages, with small upright peppers shifting from deep purple to cream, yellow, orange, and finally red. Heat is lively and clean, typically 30,000 to 50,000 Scoville units, with a bright peppery snap that holds its own in the kitchen as well as the garden.
The plants are compact and striking, about 18 to 24 inches tall, with a densely branching, upright habit that loads every node with blossoms and fruit. Dark green foliage sets off tight clusters of conical pods held above the leaves. Pods average ¾ to 1½ inches, thin walled and fast drying, so the display lasts for weeks while still delivering useful harvests.
Bite into one and the heat arrives quickly, a sharp spark that builds to medium hot, then fades cleanly. Underneath the fire you will find citrus and green herb notes that turn slightly sweeter at full red. In the kitchen, mince fresh for salsas, noodle bowls, and stir fries, or dry for confetti like flakes that finish pizzas, grilled vegetables, and soups. The pods also pickle well, keeping their color and crunch.
Bred at New Mexico State University’s Chile Pepper Institute, NuMex Twilight was selected for patio worthy color and real culinary value. The variety continues the long story that began with Indigenous farmers who domesticated C. annuum in Mesoamerica, then traveled through centuries of seed stewardship to modern breeders and home gardeners. Grow it for a container sized color show, and for a steady supply of bright, medium hot peppers all season.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
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Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
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Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
