Central American Pepper Varieties

Central America sits at the crossroads of Mesoamerican agricultural heritage and Caribbean culinary influence — a region where traditional corn, bean, squash, and chile varieties have been cultivated for thousands of years. This collection brings together authentic seeds and plants from across the region, with an emphasis on varieties that are rare, heirloom, and difficult to source outside their home countries.

• Peppers & chiles — Caribbean crossover varieties including Scotch Bonnet, Trinidad Pimento, and Calabrian Chilli grown widely across the region
• Greens & herbs — Callaloo (Jamaican Amaranth), Culantro (Ngo Gai / Shado Beni), staples across Central American and Caribbean kitchens
• Legumes & roots — traditional bean and root varieties central to regional diets
• Tropical produce — Turkey Berry and other Caribbean-Central American crossover crops
• Non-GMO, open-pollinated — heirloom varieties throughout