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Sources for international ingredient seeds.   Go to last post Go to last unread
#1 Posted : Monday, January 23, 2023 7:34:47 AM(UTC)
Hello, I’m a US/Midwest gardener who loves to cook Indian food and wants to grow more of the ingredients, I can find most of the herbs but have trouble IDing pepper varieties. It’s easier to find the super hot types but the milder green chiles used a lot are harder for me to identify, I generally use jalapeños and serranos but it would be fun to grow the “real” types. I have grown Kashmiri style from a packet of dried chiles so that might be an option too but is harder for the fresh types,

Opening this up to more than just Indian ingredients since it would be fun to hear all seed sources this time of year.

#2 Posted : Monday, January 23, 2023 9:37:00 AM(UTC)
My Territorial Seed Co. Catalog arrived yesterday so this is the perfect time to suggest you take a look at their heirloom organic seeds. They are located in Cottage Grove, Oregon at the south end of the Willamette Valley, where most anything grows. Their website is

For Asian vegetable seeds, last year I discovered Kitazawa Seed Co. In Salt Lake City, Utah. They have an amazing selection of seeds for all kinds of Asian vegetables and herbs and are great to deal with. Their website is

I hope someone can find you the Indian vegetable seed company you are looking for.
#3 Posted : Monday, January 23, 2023 9:11:31 PM(UTC)

Hey! This nursury specialized in seeds for (particularly Asian) communities, and has a really great mission as well. They may have things you otherwise have a hard time locating in the US:

#5 Posted : Tuesday, January 24, 2023 3:05:58 PM(UTC)

So pleased to see this topic! Keep the responses coming, please.

What Indian or Asian or other cuisine's vegetables and herbs have members grown themselves? I've only gone as far as tomatillos (easy & abundant) and poblano chiles, also easy and worth growing especially because they freeze well after roasting. Oh, and about a decade ago I grew a fairly anise-y tasting plant sold as "Mexican oregano" by a local greenhouse but without a botanical name. The leaves were tasty in Mexican dishes calling for oregano, but the seller's no longer in business and I've never been really sure that was authentic.

I'd like to try growing epazote, which is reputedly beyond easy, to the point of weediness (needs deadheading to avoid too much self-seeding). You only need a few sprigs at a time, mostly for black beans.

The 'Lemon Drop' chile a friend grows & made delicious preserves with is one I'd like to grow; it's a close relative of the Peruvian aji amarillo, another on my 'someday' list. She gets many of her veg seeds through Baker Creek Heirloom Seeds, and I think the Lemon Drop pepper came from there.

#6 Posted : Tuesday, January 24, 2023 8:46:58 PM(UTC)

I have been growing shiso for the past ten years or so.  It is a beautiful plant and grows really well here in NW Oregon.  It has been fun searching out new recipes that call for it on EYB.  I originally got it for a Thai appetizer recipe I loved but then found out that it is also called Perilla in the Philippines.  That set off more searches on EYB.  I usually just pick up a little plant of it at the herb growers' stand at the farmers' market.

#7 Posted : Tuesday, January 24, 2023 10:44:29 PM(UTC)
Shiso/perilla is another sometimes-weedy one; it goes to seed readily in hot spells--which you all in the Pacific NW didn't used to have very often, but all bets seem to be off in the coming years. I always meant to cook with it, but never quite got around to it before a blazing week would send it past its prime.

You've reminded me that I also grew Thai basil not too long ago. One plant is enough because you just use a handful of leaves at a time; with Italian basil it's nice to have one plant you can keep going for regular small harvests, and another one or two to dedicate to pesto, harvesting the whole plant.

Has anyone grown rau ramh, the Vietnamese herb that's sort of a beefier cilantro? Vietnam's climate made me hopeful it might be more heat-resistant than cilantro, whose season can be so short here & requires staggered sowings in order for there to be a regular supply.
#4 Posted : Thursday, January 26, 2023 8:30:40 AM(UTC)

Thanks for all the tips!

Originally Posted by: Io.veronicascott Go to Quoted Post
Hey! This nursury specialized in seeds for (particularly Asian) communities, and has a really great mission as well. They may have things you otherwise have a hard time locating in the US:

Ooh these look great, awesome resource especially for those on the west coast. I ended up trying a few varieties at I ordered a curry leaf tree from them a few years back that did well. Other favorites: Lots of fun stuff, I grew their fava beans last year. Not super internationally types but a fun earnest little business and their seed quality is amazing, everything I have grown from them has great germination and is robust. I have tried several Paprika varieties from Fedco seeds that have done well in our climate and I dehydrate for powder. I also find a few fun things on Etsy, but it’s not quite as reliable as “real” seed companies. I’m trying a couple of Korean peppers but can’t report back yet 😊

#8 Posted : Saturday, April 29, 2023 3:15:28 PM(UTC)
After this coming week of very cool weather, I'll be planting a seedling of Aleppo pepper that I bought at the farmer's market. Was in a hurry and didn't ask about the seed source, but will update post when I find out.

I use and love dried Aleppo pepper flakes, but am now looking forward to cooking the bulk of the harvest fresh (and maybe freezing some). I don't have excellent facilities for drying, and the harvest peak for peppers is often steamy here. Has anyone here grown them?

I'm going to poke around my middle eastern cookbooks to see if there are suitable recipes. Also seed sites to see what other chiles they most resemble. No clue if they are especially thin-walled, or how big, so much fun reading ahead.

Edited to update: One seed source recommends them as frying peppers, like Padron or shishitos. They are jalapeño-/shishito-sized, and thin-walled, so I may try drying some as well. Reportedly starts producing relatively early compared to other peppers. Since I'm not growing other varieties this season I might be able to save seeds, too; certainly can't count on the seedlings being commercially available every year.
#9 Posted : Monday, May 1, 2023 7:20:49 AM(UTC)

Originally Posted by: ellabee Go to Quoted Post
After this coming week of very cool weather, I'll be planting a seedling of Aleppo pepper that I bought at the farmer's market. Was in a hurry and didn't ask about the seed source, but will update post when I find out.
That sounds like a fun one! I have had good luck with my Korean and Indian pepper seedlings, also indian eggplants and herbs so may designate one garden bed to an international theme. Can’t wait for it to warm up a bit my plant shelves are overflowing! Also another gardening friend recommended this seed source, which looks promising:

#10 Posted : Saturday, September 16, 2023 5:30:23 AM(UTC)
Fall update: we had kind of a challenging garden season with drought and critter damage, but I did get a lot of eggplants, some Indian chiles, and so far a few Korean gochujang peppers are getting ripe (a lot are getting eaten by I think birds, which is weird).

Favorite recipes included Meera Sodha’s eggplants stuffed with coconut and oeanuts, her eggplant Larb recipe, ratatouille cassoulet from the Cool Beans cookbook, and I’m looking forward to making some bibimbap this week.
#11 Posted : Saturday, September 16, 2023 8:18:08 AM(UTC)

Actually it's not really weird that birds are snacking on your peppers as they don't feel the heat from hot peppers as they don't have the same pain receptors as mammals do and so they play a hugely important role in seed spreading (which is actually the point of fruiting plants producing seed laden fruits :)

#12 Posted : Wednesday, September 20, 2023 5:26:51 PM(UTC)
I’m currently growing Aji Dulce, Aji Amarillo, and Malagueta peppers with seeds from Pepper Joe’s. It’s been really fun - they have a very broad selection for peppers - not just the super spicy varieties. For herbs, I’ve had good luck buying them from Etsy. There are a lot of seeds for Asian herbs and vegetables in particular.
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