Late summer at its loudest. A hand-picked kit of heirloom and specialty peppers grown for flavor, not uniformity. Sweet frying peppers, blistering varieties, slow-roasting chiles, and a few with real heat. Each kit includes fresh-cut shiso and alliums from the same garden rows. One kit, every method on the table.
The Pepper Palette variety for the 2026 season includes:
Jimmy Nardello: The Italian frying pepper with a cult following, best blistered in a hot pan with good olive oil.
Padron: A Spanish tapas staple with a grassy, slightly nutty bite when picked green. Most are mild. A few will remind you they're still peppers.
Aleppo: A Syrian drying chile with fruity, almost cumin-like warmth.
Brazilian Starfish: Star-shaped, fruity, with a medium heat that creeps in after the sweetness.
Plus six more stunning varieties spanning sweet bells to slow-building habanero heat, chosen for character over convention.
Late summer at its loudest. A hand-picked kit of heirloom and specialty peppers grown for flavor, not uniformity. Sweet frying peppers, blistering varieties, slow-roasting chiles, and a few with real heat. Each kit includes fresh-cut shiso and alliums from the same garden rows. One kit, every method on the table.
The Pepper Palette variety for the 2026 season includes:
Jimmy Nardello: The Italian frying pepper with a cult following, best blistered in a hot pan with good olive oil.
Padron: A Spanish tapas staple with a grassy, slightly nutty bite when picked green. Most are mild. A few will remind you they're still peppers.
Aleppo: A Syrian drying chile with fruity, almost cumin-like warmth.
Brazilian Starfish: Star-shaped, fruity, with a medium heat that creeps in after the sweetness.
Plus six more stunning varieties spanning sweet bells to slow-building habanero heat, chosen for character over convention.
