{"title":"Peppers","description":"Pepper variety seeds.","products":[{"product_id":"semences-piment-habanero-orange-ancestral","title":"Orange Habanero Heirloom Pepper","description":"\u003cp\u003e\u003cem\u003eCapsicum chinense.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe orange Habanero offers a cap-shaped fruit that adds plenty of heat to your dishes!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eScoville scale: ~100,000-250,000 SHU.\u003c\/li\u003e\n\u003cli\u003eGrows in ~80 days (green) and ~100 days (fully ripe).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42595148988588,"sku":"JV-A-PIMHOR-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42595149021356,"sku":"JV-A-PIMHOR-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42595149054124,"sku":"JV-A-PIMHOR-500","price":15.99,"currency_code":"CAD","in_stock":false},{"title":"2500","offer_id":43181866451116,"sku":"JV-A-PIMHOR-2500","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/magnumhabanero_c2c0fc74-a58d-4740-8b3f-a80968479b58.jpg?v=1698701478"},{"product_id":"semences-pepperoncini-italien-ancestral","title":"Italian Pepperoncini Heirloom Pepper","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe sweet pickling pepper par excellence of Mediterranean cooking — those famous yellow-green points in jars you find in Greek salad, on Italian subs, in antipasti, and that get snacked on as an appetizer everywhere between Naples and Athens. A small linguistic ambiguity is worth noting: in Italian, \u003cem\u003epeperoncino\u003c\/em\u003e literally means \"little pepper\" and often refers to the genuinely hot varieties (like the calabrese). The variety we call \"Pepperoncini\" in North America is actually the Italian \u003cem\u003efriggitello\u003c\/em\u003e, from the verb \u003cem\u003efriggere\u003c\/em\u003e, \"to fry\" — because traditionally they're pan-fried whole in olive oil with garlic.\u003c\/p\u003e\n\u003cp\u003eTapered fruits 5-10 cm long, slightly curved, with a prettily rippled surface — pale yellow-green at picking, then bright red at full maturity. Very moderate heat: about 100 to 500 units on the Scoville scale, the equivalent of a tickling bite rather than a real burn (compared to 2,500-8,000 units for a jalapeño). Fine, crunchy, juicy flesh with a slightly sweet and tangy note that fully reveals itself in fermentation or vinegar pickling. Jarred at the end of summer, they carry through winter to become the soul of countless aperitifs, sandwiches, salads and charcuterie boards. Fried whole in good olive oil with coarse salt and a squeeze of lemon at the end, they're also a dream mezze.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peppers, it needs a long warm season — start indoors 8-10 weeks before last frost, at 25-28 °C on a heat mat for uniform germination. Transplant only once nights have stabilized above 12 °C, never before. A moderately productive plant compared to a standard bell pepper, but one that can yield 20-30 fruits per plant over the season with regular picking. For pickling, harvest the fruits young — still yellow-green and firm — that's when they hold up best in brine.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely self-pollinating, but crosses possible with other nearby \u003cem\u003eCapsicum annuum\u003c\/em\u003e (peppers, other chilies); isolate or bag the flowers for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60-75 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-70 days after transplant for green fruits, 80-90 days for red.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 40-50 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 8-10 weeks before last frost. Transplant once all frost risk has passed (early June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":41381788549292,"sku":"GC-H-PEPITA-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":41381788582060,"sku":"GC-H-PEPITA-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":41381788614828,"sku":"GC-H-PEPITA-500","price":15.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/pepperoncini_9a4ce6c1-1aeb-4e78-98f5-93eebce89d70.jpg?v=1664221307"},{"product_id":"semences-piment-corno-di-toro-ancestral","title":"Corno di Toro Heirloom Sweet Pepper","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003ecorno di toro\u003c\/em\u003e — \"bull's horn\" in Italian — is one of the most emblematic sweet peppers of Italian cooking, selected over centuries in the gardens of northern Italy (especially Piedmont and Lombardy) for its long, distinctive shape, slightly curved like the horn it's named after. Tapered, imposing fruits 20-25 cm long, with thick, meaty walls, passing through every shade from green to deep red (the \u003cem\u003eRosso\u003c\/em\u003e variety) or bright golden yellow (the \u003cem\u003eGiallo\u003c\/em\u003e variety) as they ripen. It is probably the most versatile and generous pepper you can grow: thick, crunchy, juicy flesh, intensely sweet at full maturity, and size enough for a single fruit to make a dish.\u003c\/p\u003e\n\u003cp\u003eIts silhouette is built for Mediterranean fire cooking: grilled whole on the BBQ until the skin blackens, then peeled and drizzled with olive oil, garlic and oregano as antipasto; split in two, hollowed out and stuffed with breadcrumbs, anchovies and capers Neapolitan-style; cut into strips and simmered with tomatoes, onions and olives as Sicilian \u003cem\u003epeperonata\u003c\/em\u003e; or simply pan-fried in good olive oil until soft and caramelized. Raw, it's also an excellent pepper to snack on in sticks with a dip. Generous production — a well-established plant easily gives 10 to 15 large fruits per season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peppers, the Corno di Toro wants heat and a long season — start indoors 8-10 weeks before last frost, at 25-28 °C on a heat mat for uniform germination. Transplant only once nights have stabilized above 12 °C, never before. The fruits are long and heavy — stake loaded plants to prevent them from bending or breaking under the weight. Give the warmest spot available (south wall, sheltered garden) to maximize ripening to red or yellow before the first frosts. Harvest regularly — picking one fruit stimulates several more.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely self-pollinating, but crosses possible with other nearby \u003cem\u003eCapsicum annuum\u003c\/em\u003e (peppers, other chilies); isolate or bag the flowers for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60-90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 70-75 days after transplant for green fruits, 85-95 days for full colour (red or yellow).\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 50-60 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 8-10 weeks before last frost. Transplant once all frost risk has passed (early June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42601292759212,"sku":"GC-H-PEPCOR-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42601292791980,"sku":"GC-H-PEPCOR-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42601292824748,"sku":"GC-H-PEPCOR-500","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":42601292857516,"sku":"GC-H-PEPCOR-2500","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/cornoditoroh.jpg?v=1664221305"},{"product_id":"semences-poivron-calwonder-ancestral","title":"California Wonder Heirloom Bell Pepper","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic American bell pepper — the variety that defined for an entire century the shape and flavour of what is called a \"pepper\" in Québec, the United States and Canada. Introduced in 1928 by the great seed house W. Atlee Burpee \u0026amp; Co. of Philadelphia, the California Wonder (often shortened to \u003cem\u003eCalwonder\u003c\/em\u003e) established the world standard for the bell pepper: cubic shape, three or four lobes, thick walls, meaty crunchy flesh, mild flavour with no heat at all.\u003c\/p\u003e\n\u003cp\u003eFor nearly a century, the majority of green peppers sold in North American grocery stores were Calwonders or direct descendants — the variety was so universal that it ended up embodying the very idea of \"pepper\" for generations of eaters. What sets it apart from every other \u003cem\u003eCapsicum annuum\u003c\/em\u003e variety is its pure, stocky bell silhouette.\u003c\/p\u003e\n\u003cp\u003eA compact, well-held plant 60-90 cm tall, producing 8-12 fine cubic fruits per plant. Fruits 10-12 cm tall by 8-10 cm wide, with three or four well-defined lobes, smooth glossy skin in deep uniform green that slowly ripens to bright red at season's end (a ripe green pepper is just a red pepper picked early — the same plant produces both, depending on harvest timing). Classic bell pepper flavour: mild, lightly herbaceous at the green stage, sweet and more fragrant at the mature red stage (a red pepper contains on average 11 times more beta-carotene and roughly 1.5 times more vitamin C than the green one — useful to know for those after the best of both nutrition and flavour worlds).\u003c\/p\u003e\n\u003cp\u003eA thousand uses: sliced raw in sticks for dip, Chinese-stir-fried in \u003cem\u003epepper steak\u003c\/em\u003e (a beef-and-peppers-and-onions sauté in soy sauce), as classic stuffed peppers (the great North American family recipe of peppers stuffed with rice, ground beef and tomato sauce, oven-gratinéed), oven-roasted with garlic and herbs for jars of confit peppers, in Provençal \u003cem\u003eratatouille\u003c\/em\u003e, on pizza, in a composed salad. Also indispensable in Spanish \u003cem\u003epaella\u003c\/em\u003e and Cajun \u003cem\u003ejambalaya\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all the peppers already described, start indoors 8-10 weeks before last frost, at 25-28 °C on a heat mat. Transplant once nights have stabilized above 12 °C (early-to-mid June in Québec). Give the warmest spot in the garden (a south wall is ideal). The Calwonder has the particularity of being a little more productive than average and of tolerating slight temperature fluctuations well — it's probably the most tolerant and predictable pepper for novice gardeners in Québec. Light staking is useful to support loaded plants. Harvest at the green stage for quick use and continuous production (picking stimulates new fruit formation), or leave on the plant until red for maximum flavour and nutritional value (the difference is clearly noticeable on tasting).\u003c\/p\u003e\n\u003cp\u003eStorage: 1-2 weeks in the fridge in a perforated bag.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Heritage variety (1928). Largely self-pollinating, but crosses possible with other nearby \u003cem\u003eCapsicum annuum\u003c\/em\u003e — isolate or bag the flowers for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60-90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 75-85 days after transplant for green fruits, 90-100 days for red.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 45-60 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 8-10 weeks before last frost. Transplant once all frost risk has passed (early-to-mid June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":41487723856044,"sku":"GC-H-PEPBCA-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":41487723888812,"sku":"GC-H-PEPBCA-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":41487723921580,"sku":"GC-H-PEPBCA-500","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":42001534189740,"sku":"GC-H-PEPBCA-2500","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/calwonderh.jpg?v=1664221303"},{"product_id":"piment-fort-jalapeno-m-ancestral","title":"Heirloom Jalapeño Pepper","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum 'Jalapeño'.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Mexican pepper par excellence, named after Xalapa, the capital of the state of Veracruz, where it has been cultivated for centuries. Its silhouette is universally recognized — a conical, glossy dark green fruit, 5 to 8 cm, firm and fleshy. Harvested young and green, it offers moderate heat and a clean, herbaceous, lightly smoky taste — the base of salsa, poppers, pickles in escabeche and so many other preparations that have become classics far beyond Mexico. Left on the plant, it turns red, becomes sweeter, hotter — and dried and smoked, it metamorphoses into chipotle.\u003c\/p\u003e\n\u003cp\u003eA bushy, productive plant — jalapeño loves heat, full sun and rich, well-drained soil. Mature plants bear twenty fruits or more, sometimes marked with small white striations called \"corking,\" a sign of maturity in the green fruit and often a predictor of a slightly hotter pepper. On the Scoville scale, you're between 2,500 and 8,000 units — enough to wake up a meal, not enough to make the table cry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e In Québec, jalapeño demands an early indoor start — 8 to 10 weeks before last frost. The seeds germinate slowly and want heat — a heat mat at 25-28 °C makes all the difference (in cold, germination can take three weeks instead of one). Don't transplant to the garden before nights are stable above 12 °C — an early cold snap freezes the plant for weeks. Patience rewarded!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely self-fertile, but some crossings possible with other \u003cem\u003eCapsicum annuum\u003c\/em\u003e nearby (sweet peppers, other hot peppers).\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eScoville scale: 2,500-8,000 SHU.\u003c\/li\u003e\n\u003cli\u003eMaturity: 70 to 80 days after transplant for green fruits; add 2 to 3 weeks for red.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 40 to 50 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost. Transplant once all risk of frost is past and the soil is well warmed (generally early June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42601295249580,"sku":"GC-H-PEPJAM-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42601295282348,"sku":"GC-H-PEPJAM-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42601295315116,"sku":"GC-H-PEPJAM-500","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":42601295347884,"sku":"GC-H-PEPJAM-2500","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/jalapeno_08f8f3d9-1f8c-4d54-8cec-cf2817ec75d2.jpg?v=1664485936"},{"product_id":"piment-doux-hongrois-banane-sucree-ancestral","title":"Hungarian Sweet Banana Pepper Heirloom","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA classic of Hungarian cooking brought to North America in immigrants' suitcases in the early 20th century. Its silhouette is immediately recognizable: a long, tapered, slightly curved fruit 15 to 20 cm, looking like a miniature banana ripening in the sun. It shares the banana's palette too — pale yellow-green when young, then flaming orange, then deep red at full maturity, each stage having its place in the kitchen.\u003c\/p\u003e\n\u003cp\u003eNot to be confused with its cousin Hungarian Hot Wax, of identical silhouette but fiery temperament — the Sweet Banana version is entirely mild, without any heat (zero on the Scoville scale), with thick, juicy, lightly sweet, crunchy flesh. It's probably the most versatile pepper in the garden: crunched raw in slices in a salad, pickled in jars where it becomes the famous \"banana pepper\" of American subs and pizzas, fried in Hungarian-style escabeche, stuffed with cream cheese, tossed whole on the grill alongside a barbecue, or simply chopped into an omelette. More productive than most sweet peppers, with sometimes 20 to 30 fruits per plant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peppers, it hates cold and wants a long season. Indoor start 8 to 10 weeks before last frost, at 25-28 °C on a heat mat for uniform germination. Transplant only when nights are stable above 12 °C — late May at the earliest in Québec. Good news: Hungarian peppers tolerate cool nights better than Mexican varieties like jalapeño, which makes them one of the most reliable peppers in our climate. Lightly stake loaded plants — they can bend under the weight of the fruits.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely self-fertile, but some crossings possible with other \u003cem\u003eCapsicum annuum\u003c\/em\u003e nearby (sweet peppers, other hot peppers), so isolate or bag the flowers for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 75 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 70 days after transplant for yellow-green fruits, 80 to 85 days for red.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 40 to 50 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost. Transplant once all risk of frost is past (early June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"10","offer_id":42558846861484,"sku":"GC-H-PEPSBA-10","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"50","offer_id":42558846894252,"sku":"GC-H-PEPSBA-50","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"250","offer_id":42558846927020,"sku":"GC-H-PEPSBA-250","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1250","offer_id":44180317077676,"sku":"GC-H-PEPSBA-1250","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/sbanana.jpg?v=1664494268"},{"product_id":"poivron-jaune-golden-calwonder-ancestral","title":"Golden Calwonder Bell Pepper Heirloom","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows to ~90 cm (36\").\u003c\/li\u003e\n\u003cli\u003eProduces ~10-13 cm (4-5\") fruits in ~75 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20 Pre-purchase","offer_id":42108892414124,"sku":"GC-H-PEPBGC-20","price":0.99,"currency_code":"CAD","in_stock":false},{"title":"100 Pre-purchase","offer_id":42108892446892,"sku":"GC-H-PEPBGC-100","price":3.99,"currency_code":"CAD","in_stock":false},{"title":"500 Pre-purchase","offer_id":42108894150828,"sku":"GC-H-PEPBGC-500","price":12.99,"currency_code":"CAD","in_stock":false},{"title":"2.5k Pre-purchase","offer_id":42108894183596,"sku":"GC-H-PEPBGC-2500","price":36.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/gcalwonder.jpg?v=1665012215"},{"product_id":"piment-fort-cayenne-hot-long-red-ancestral","title":"Long Red Cayenne Pepper Heirloom","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe universal hot pepper — the one whose brilliant red powder features in every kitchen in the world, from Louisiana Cajun gumbo to Indian curry, through the hot sauces of the African continent, North African \u003cem\u003eharissa\u003c\/em\u003e and the eternal bottle of hot sauce on the working-class tables of half the planet. The name comes from Cayenne, the port and capital of French Guiana on the northeast coast of South America, which was in the 17th and 18th centuries one of the great export points of this pepper variety toward Europe — but like all peppers of the \u003cem\u003eCapsicum\u003c\/em\u003e genus, its true origin lies further west, in Central America and Mexico, where \u003cem\u003eCapsicum annuum\u003c\/em\u003e was domesticated by Mesoamerican peoples 8,000 to 9,000 years ago, long before the Aztecs. The Spanish conquistadors and Portuguese navigators carried out a dazzling global diffusion from the 16th century onward, and in less than a century cayenne had reached India, China and Africa.\u003c\/p\u003e\n\u003cp\u003eA small historical curiosity: it was while working on Hungarian paprika — the mild variety of the same \u003cem\u003eCapsicum annuum\u003c\/em\u003e — that the biochemist Albert Szent-Györgyi isolated vitamin C in 1928, which earned him the Nobel Prize in Medicine in 1937. Peppers are remarkably rich in it.\u003c\/p\u003e\n\u003cp\u003eLong, narrow, slightly curved fruits, 12 to 15 cm long by 1 to 1.5 cm across, ripening from green to glossy deep red. Classic medium-strong heat: 30,000 to 50,000 units on the Scoville scale (clearly hotter than jalapeño, which peaks around 8,000 units). Straight, frank flavour, without fruity complexity — it's pure heat, made to structure dishes and warm the table.\u003c\/p\u003e\n\u003cp\u003eCountless uses, but the great traditional employment remains drying — cayenne lends itself remarkably well to dehydration thanks to its fine flesh and thin skin: hang ripe fruits in strings in open air in an airy spot, or dehydrate them at 50 °C, then grind in a coffee mill for the famous homemade cayenne powder (kept in an opaque airtight jar, it holds its strength for about a year).\u003c\/p\u003e\n\u003cp\u003eFresh, this pepper is chopped into spicy tomato sauces, meat marinades, \u003cem\u003eall'arrabbiata\u003c\/em\u003e pasta, or slowly confit in oil to flavour regular kitchen use. To moderate the heat of a fruit, remove the seeds and the inner white membranes (the placenta), which concentrate the majority of \u003cem\u003ecapsaicin\u003c\/em\u003e, the molecule responsible for the burning sensation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peppers, cayenne demands a long warm season and an early indoor start. Sow indoors 8 to 10 weeks before last frost, at 25-28 °C on a heat mat (pepper germination is slow and finicky without bottom heat). Transplant once nights are stable above 12 °C — in Québec, early to mid-June. Give it the warmest spot in the garden, ideally against a south wall that reflects heat. Harvest at full red maturity for maximum flavour and storage life. Fruit heat increases noticeably if the plant undergoes a little water stress — in Québec climate, a light mid-summer under-watering produces hotter peppers. For seed saving, beware: all \u003cem\u003eCapsicum annuum\u003c\/em\u003e (sweet peppers, jalapeños, cayennes) cross easily with each other — isolate or bag the flowers to avoid surprise hybrids the following year.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely self-fertile, but crossings possible with other \u003cem\u003eCapsicum annuum\u003c\/em\u003e nearby — isolate or bag flowers for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 70 to 80 days after transplant for the red fruits.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 40 to 50 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost. Transplant once all risk of frost is past (early to mid-June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42340850565292,"sku":"GC-H-PEPCAY-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42340850598060,"sku":"GC-H-PEPCAY-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42340850630828,"sku":"GC-H-PEPCAY-500","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":42909867245740,"sku":"GC-H-PEPCAY-2500","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/hotlongcayenne_c5a91f50-d219-4c65-89d9-520c4b2951a5.jpg?v=1673650712"},{"product_id":"piment-fort-ancho-poblano-ancestral","title":"Ancho Poblano Pepper Heirloom","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA hot but mild pepper, cultivated for more than 9,000 years, heart-shaped — perfect for stuffing or for drying into powder. Called Poblano when used fresh and Ancho when dried for seasoning.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eSHU: 3,000\u003c\/li\u003e\n\u003cli\u003eProduces ~10-15 cm (~4-6\") fruits in ~68 days (green), ~88 days (red).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"10","offer_id":42679473701036,"sku":"GC-H-PEPANP-10","price":0.99,"currency_code":"CAD","in_stock":false},{"title":"50","offer_id":42679473733804,"sku":"GC-H-PEPANP-50","price":3.99,"currency_code":"CAD","in_stock":false},{"title":"250","offer_id":42679473766572,"sku":"GC-H-PEPANP-250","price":15.99,"currency_code":"CAD","in_stock":false},{"title":"1250","offer_id":42679473799340,"sku":"GC-H-PEPANP-1250","price":63.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/ancho_8108dcd1-a0a8-49a2-9c9d-0509d3d39044.jpg?v=1691084908"},{"product_id":"piment-fort-chili-anaheim-ancestral","title":"Anaheim Chili Pepper Heirloom","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe long pepper of the American Southwest — become the pillar of the cuisine of New Mexico, Arizona and California. The modern history of the variety hinges on one man: Emilio Ortega, a Californian farmer who in 1894 brought back pepper seeds from New Mexico, where he had spent a few years studying traditional Hispano-Mexican cooking. He planted them in his field at Anaheim, in the suburbs of Los Angeles, and founded the first commercial green-pepper cannery in North America — the company \u003cem\u003eOrtega\u003c\/em\u003e still exists today.\u003c\/p\u003e\n\u003cp\u003eThe variety took the name Anaheim from the city where it was commercialized, but its true roots are further east, in the Hatch Valley of New Mexico, where related varieties (often called \"New Mexico chiles\" or \u003cem\u003eHatch chiles\u003c\/em\u003e) have been cultivated by Hispanic and Indigenous (Pueblo) communities since at least the 16th century.\u003c\/p\u003e\n\u003cp\u003eOn the Scoville scale, Anaheim ranks among the mildest of hot peppers: only 500 to 2,500 units — clearly less pungent than jalapeño (up to 8,000) or serrano (up to 25,000). It's the hot pepper you can eat in large quantities without going up in flames.\u003c\/p\u003e\n\u003cp\u003eA vigorous, well-held plant 60 to 90 cm tall, which produces in peak season 15 to 25 long fruits 15 to 20 cm by 4 to 5 cm wide, with fleshy walls (among the meatiest of peppers). Classic ripening from deep green to scarlet red. Exceptional flavour: sweet-pungent, fruity, terribly aromatic, with a lightly smoky note even raw (which amplifies magnificently in cooking).\u003c\/p\u003e\n\u003cp\u003eSignature preparation that defines New Mexico cuisine: \u003cem\u003eroasted and peeled green chile\u003c\/em\u003e. Grill whole peppers directly over the barbecue flame or under the broiler until the skin is blackened and blistered; put the hot peppers in a paper bag or covered bowl for 10 minutes (steam loosens the skin); peel by hand under a thin stream of cold water. The result — melting, perfumed, smoky flesh — is the base ingredient of almost all the green cuisine of \u003cem\u003eNew Mex\u003c\/em\u003e: \u003cem\u003echile relleno\u003c\/em\u003e (whole roasted pepper, stuffed with cheese, dipped in beaten egg and fried), \u003cem\u003egreen chile stew\u003c\/em\u003e (meat stew with green chile), green \u003cem\u003eenchiladas\u003c\/em\u003e, \u003cem\u003ehuevos rancheros\u003c\/em\u003e, \"California\" burger sauce. Also excellent dried whole and hung in a \u003cem\u003eristra\u003c\/em\u003e (string of air-dried peppers — the classic autumn ornament of homes in the American Southwest) for winter use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peppers already described, indoor start 8 to 10 weeks before last frost, at 25-28 °C on a heat mat. Transplant once nights are stable above 12 °C (early to mid-June in Québec). Anaheim asks for a slightly longer season than jalapeño or serrano — harvest at 75-85 days for green fruits, or wait 100 days for red. The harvest baskets are impressive: the large fruit size and the plant's productivity mean a single plant can easily yield 2 to 3 kg of peppers over the season. For freezer storage, the winning technique: roast and peel the peppers as described above, then freeze spread on a sheet pan and transfer to airtight bags — keeps 12 months without significant loss of flavour or texture.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. American-Southwest heirloom variety (1894). Largely self-fertile, but crossings possible with other \u003cem\u003eCapsicum annuum\u003c\/em\u003e nearby — isolate or bag flowers for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 75 to 85 days after transplant for green fruits, 90 to 100 days for red.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 50 to 60 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost. Transplant once all risk of frost is past (early to mid-June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42846972936364,"sku":"GC-PEPANA-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42846972969132,"sku":"GC-PEPANA-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42846973001900,"sku":"GC-PEPANA-500","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":44169106849964,"sku":"GC-PEPANA-2500","price":54.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/anaheim.jpg?v=1699302719"},{"product_id":"piment-serrano-ancestral","title":"Serrano Pepper Heirloom","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic pepper of Mexican cuisine — the one that structures most authentic salsas and green sauces: pico de gallo, salsa verde, salsa fresca, chili verde. Its Spanish name \u003cem\u003eserrano\u003c\/em\u003e means \"of the sierra,\" referring to the mountains of the Sierra Madre Oriental, in the Mexican states of Puebla and Hidalgo, where the variety was developed by the Indigenous Nahua peoples several centuries ago — perhaps more than a millennium.\u003c\/p\u003e\n\u003cp\u003eOn the Scoville scale, serrano occupies a useful middle position: 10,000 to 25,000 units — clearly hotter than jalapeño (which peaks around 8,000) but less explosive than cayenne (which can reach 50,000). It's this \"medium-hot, without excess\" level that makes it the ideal ally of everyday cooking: hot enough to give character, not enough to ban conversation.\u003c\/p\u003e\n\u003cp\u003eA vigorous, well-held plant 80 to 90 cm tall, particularly productive — a single well-established plant can yield 40 to 50 fruits over the season. Small, elongated, slim peppers 5 to 7 cm long by 1 to 1.5 cm across, with glossy skin of a uniform deep green that ripens to bright red at full maturity (most Mexican kitchens prefer to use it at the green stage, where it keeps its crunch and herbaceous freshness). Flesh thinner and less meaty than that of jalapeño, which makes it particularly suited to raw chopping in salsas — it releases less water and better keeps its texture.\u003c\/p\u003e\n\u003cp\u003eA thousand Mexican uses: \u003cem\u003epico de gallo\u003c\/em\u003e (tomato, onion, cilantro, finely chopped green serrano, lime, salt — the most classic Mexican fresh salsa), tomatillo \u003cem\u003esalsa verde\u003c\/em\u003e, \u003cem\u003eguacamole\u003c\/em\u003e with serrano instead of jalapeño for more heat, pickled in \u003cem\u003eescabeche\u003c\/em\u003e with carrots and onions, chopped in \u003cem\u003etacos al pastor\u003c\/em\u003e, \u003cem\u003ebarbacoa\u003c\/em\u003e, \u003cem\u003ecarnitas\u003c\/em\u003e, and infused in \u003cem\u003emicheladas\u003c\/em\u003e (Mexican spiced beers). To moderate the heat, remove the seeds and the inner white membrane (the placenta) that concentrate the \u003cem\u003ecapsaicin\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peppers, serrano demands heat and a long season. Indoor start 8 to 10 weeks before last frost, at 25-28 °C on a heat mat. Transplant once nights are stable above 12 °C — early to mid-June in Québec. Give it the warmest spot in the garden (south wall ideal). Harvest the green fruits as soon as they reach 5-7 cm long and the skin takes on a glossy sheen; leave some fruits on the plant until red for maximum flavour (and for dry storage).\u003c\/p\u003e\n\u003cp\u003eTip: serrano freezes particularly well whole — wash, dry, freeze spread on a sheet pan, then transfer to airtight bags for year-round use (grate on a microplane while frozen to instantly release the heat into a sauce or simmered dish).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Mexican heirloom variety. Largely self-fertile, but crossings possible with other \u003cem\u003eCapsicum annuum\u003c\/em\u003e nearby (sweet peppers, jalapeños, cayenne, other hot peppers), so isolate or bag the flowers for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 80 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 65 to 75 days after transplant for green fruits, 80 to 90 days for red.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 40 to 50 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost. Transplant once all risk of frost is past (early to mid-June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42847015207084,"sku":"GC-PEPSER-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42847015239852,"sku":"GC-PEPSER-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42847015272620,"sku":"GC-PEPSER-500","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"2500","offer_id":44169109143724,"sku":"GC-PEPSER-2500","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/serrano.jpg?v=1699308193"},{"product_id":"piment-fort-hongrois-yellow-wax-ancestral","title":"Hungarian Hot Yellow Wax Pepper Heirloom","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe hot version of the famous Hungarian wax pepper — sister variety of the Hungarian Sweet Banana Pepper, sharing the same banana silhouette and the same golden yellow waxy skin, but with a fiery character on top. Hungary is one of the world's great pepper-and-paprika countries — culture there exploded after the introduction of American peppers in the 16th century (probably via the Ottoman Turkish traders who occupied part of the country at the time), to the point that today Hungarian paprika (a spice obtained from sweet varieties dried and ground) is protected as a Protected Designation of Origin (PDO) within the European Union.\u003c\/p\u003e\n\u003cp\u003eHungary produces its paprikas at different heat levels (\u003cem\u003eédes\u003c\/em\u003e sweet, \u003cem\u003ecsípős\u003c\/em\u003e hot, \u003cem\u003efélédes\u003c\/em\u003e half-sweet, \u003cem\u003eerős\u003c\/em\u003e very hot), and it's precisely in the \u003cem\u003eerős\u003c\/em\u003e — hot — category that this Yellow Wax Hot pepper finds its cultural place. On the Scoville scale, it sits at about 5,000 to 10,000 units — moderately hot, halfway between the jalapeño and the serrano already described.\u003c\/p\u003e\n\u003cp\u003eCompact well-held plant 50 to 60 cm tall, particularly productive. Long conical fruits 10 to 15 cm, with lustrous skin of a beautiful golden yellow (the famous \"waxy\" look that gives the type its name), which take on an orange tint then scarlet red at full maturity. Fleshy flesh, thicker than that of the jalapeño or serrano, with a fruity, lightly sweet flavour that balances the heat — it's precisely this sweet\/fire contrast that makes the Hungarian pepper's culinary signature.\u003c\/p\u003e\n\u003cp\u003eA thousand traditional Hungarian and Eastern European uses: pickled in vinegar in jars of \u003cem\u003esavanyúság\u003c\/em\u003e (Hungarian pickles); sliced in rounds on sandwiches and \u003cem\u003elángos\u003c\/em\u003e (Hungarian fried flatbreads); chopped into \u003cem\u003egulyás\u003c\/em\u003e for a hot touch; at the heart of \u003cem\u003eErős Pista\u003c\/em\u003e (\"Strong Steve\"), the famous hot pepper paste that accompanies all everyday Hungarian cooking; stuffed as \u003cem\u003etöltött paprika\u003c\/em\u003e (the Hungarian analogue of the Mexican chile relleno); or dried and ground into homemade hot paprika (to keep in an opaque airtight jar).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peppers, indoor start 8 to 10 weeks before last frost, at 25-28 °C on a heat mat. Transplant once nights are stable above 12 °C (early to mid-June in Québec). The Hungarian Yellow Wax pepper has the particularity of being a little more tolerant of cool nights than tropical peppers (a legacy of its selection in the Hungarian continental climate), which makes it one of the best choices for the northern regions of Québec. Harvest at different stages depending on use: bright yellow for fresh use and acid marinades (the heat is present but the bitterness absent), orange at mid-ripening for cooking, deep red for Erős Pista paste and ground paprika. Beware of confusion with the Sweet Banana — clearly label the plants in the garden, because outwardly the two varieties are nearly indistinguishable before biting into the fruit.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Hungarian heirloom variety. Largely self-fertile, but crossings possible with other \u003cem\u003eCapsicum annuum\u003c\/em\u003e nearby, so isolate or bag the flowers for seed saving. Particularly important to isolate from the Sweet Banana to avoid surprise hybrids the following year.\u003c\/li\u003e\n\u003cli\u003eHeight: 50 to 60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 65 to 75 days after transplant for yellow fruits, 80 to 90 days for red.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 40 to 50 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost. Transplant once all risk of frost is past (early to mid-June in Québec). A little more tolerant of cool nights than other peppers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42847065309356,"sku":"GC-PEPHYW-20","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42847065342124,"sku":"GC-PEPHYW-100","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":44169107865772,"sku":"GC-PEPANA-500","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/hhw.jpg?v=1699310366"},{"product_id":"piment-doux-sweet-pimento-en-forme-de-coeur-ancestral","title":"Heart-Shaped Pimento Pepper Heirloom","description":"\u003cp\u003e\u003cem\u003eCapsicum annuum.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe sweet pepper with the unmistakable silhouette — a fleshy, scarlet red heart, slightly flattened, with a domed base and a rounded tip. The name \"pimento\" comes simply from the Spanish \u003cem\u003epimiento\u003c\/em\u003e, which designates any sweet pepper in Castilian, but in Anglo-American cooking it has specialized to designate these round-squat varieties with thick, particularly sweet flesh — famous for two emblematic uses: the small red flesh tab inserted into stuffed green olives (the eternal Spanish apéritif), and the famous \u003cem\u003epimento cheese\u003c\/em\u003e of the American South — a spread of cheddar, mayonnaise and chopped pimentos that is to South Carolina what rillettes are to Touraine. It's also from related pimento varieties that Hungary and Spain prepare their dried and ground paprikas.\u003c\/p\u003e\n\u003cp\u003eCompact, robust plant 60 to 90 cm, which produces in peak season 15 to 20 fruits per plant. Thick, juicy walls; particularly aromatic and naturally sweet flesh, completely devoid of heat (zero Scoville). It's probably the most aromatic sweet pepper you can grow: round, fruity, almost vanilla-tinged flavour at full red maturity. So good plain that you tend not to want to cook it too hard — raw-grated in a salad, cut in strips in a sandwich, blended into Andalusian gazpacho, marinated in olive oil and garlic for antipasto jars, roasted and peeled then marinated as Spanish \u003cem\u003epiquillos\u003c\/em\u003e, or simply chopped into homemade pimento cheese.\u003c\/p\u003e\n\u003cp\u003eFor drying and transformation into paprika, hang the whole ripe fruits in strings in open air in an airy, dry spot — the homemade version of sweet paprika has an incomparable perfume.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all peppers, pimento wants heat and a long season; indoor start 8 to 10 weeks before last frost, at 25-28 °C on a heat mat. Transplant once nights are stable above 12 °C (early June in Québec). Pimentos sometimes have a reputation for being a little slower to ripen than other sweet peppers — give them the warmest spot in the garden (south wall ideally) and exercise patience. Harvest the fruits still green for storage or quick cooking, or leave on the plant until deep red for maximum flavour and paprika drying.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Largely self-fertile, but crossings possible with other \u003cem\u003eCapsicum annuum\u003c\/em\u003e (sweet peppers, other hot peppers) nearby — isolate or bag the flowers for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 75 to 85 days after transplant for green fruits, 90 to 100 days for red.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, warm soil. Space plants 40 to 50 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 8 to 10 weeks before last frost. Transplant once all risk of frost is past (early June in Québec).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42848069353644,"sku":"GC-H-PIMSPH-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42848070664364,"sku":"GC-H-PIMSPH-100","price":3.99,"currency_code":"CAD","in_stock":false},{"title":"500","offer_id":42848070697132,"sku":"GC-H-PIMSPH-500","price":12.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/sphs.jpg?v=1699383218"}],"url":"https:\/\/joualvert.ca\/en\/collections\/peppers.oembed","provider":"Joual Vert","version":"1.0","type":"link"}