'7-Pot Red

A.k.a. 7 Pod and likely related to Trinidad Scorpion, this super-hot chile is confirmed hotter than the Ghost Pepper. It gets its name from being so hot that a single pod will heat 7 pots of chili (or whatever). This deadly variety from Trinidad has pebbly, wrinkled, blocky pods that ripen green to red. Better flavor than Ghost until your taste buds start to melt. Obscenely hot!

Aconcagua

Named after the highest mountain in the Americas, this massive 10” pod is the king of the frying peppers. Use for stuffing, roasting, frying, even raw in salads. Great flavor and most often eaten while still light green, it ripens to red.

Aji Amarillo

I could not find "Aji Chinchi Amarillo" seeds this year, so I ordered "Aji Amarillo" in hopes it is the same, or at very least very similar.  "Aji Amarillo, a Capsicum Baccatum from Peru. This is the most widely chilli/pepper used in the Peruvian cuisine.  The chilli plant is tall and needs staking as the pods weigh the branches down once it pods up. All our Aji Amarillo chilli plants are in pots and grow to over 1.5m tall.  A great producer of around 15 cm long and about 2.5cm wide pods. The pods start odd a green and go to an amazing orange colour.  Would be great as pickled, as a pasta, in a salad or in any cooking.'  Hippy Seeds

Aji Chinchi Amarillo

These flavorful and aromatic pods from Peru ripen from green to a beautiful sunset orange and grow to 2-3” on a very large plant. Use fresh in salsa, also makes an excellent hot sauce. One of the few Aji-type peppers to ripen in the cooler weather and shorter season of northern climates.

Aji Cristal

Like an aji hot wax pepper, this chile from Chile starts out yellow-green and ripens to orange, then red. The 3” pods the best flavor before they fully ripen, when they have a hot citrus flavor that’s perfect for salsa.

Aji Dulce 2

Enjoy all the flavor of a red habanero without the searing heat. Perfect for those times when you want that awesome hab flavor, but don’t want to damage any taste buds. These aromatic pods ripen from green to bright red, just like a regular habanero, with little to no heat.

Aji Gold n17

NEW for 2017 

The seed vendor listed their Aji Gold as C.bacceatum.  Their picture looks like the pods are shorter (about 2") than Aji lemon, and may be hotter.

Aji Inca Red Drop

Same as Inca Red Drops which we wil supply if you order this one.  This hot chile from the Andes is one of the few Aji types that ripen earlier for our shorter summers. A real treat in fresh salsa, these fruity and aromatic “drops” ripen from light green to a shiny red. Productive, bushy plant grows well in containers. Uniquely shaped 1.5” pods dry easily to make an excellent powder.

Aji Rojo

"Tall and lanky plants with narrow leaves grow to 3-4' tall.  Heavy fruit set quite early in the season.  Beautiful slim long peppers mature from pale green to brilliant red.  0.75 x 4".  Delicious hot flavor, with nice fruity undertones.  High yields.  Dries easly."  Text and picture from Tatiana's TOMATObase.

Ampuis

A rare heirloom from France, this 3” pod is noted for its delicate, sweet flavor and thin, crisp flesh. Deeply ribbed with an unusual shape, similar to an oversized habanero. Great for eating raw in salads and frying, starts out green and ripens very early to sweet red. Short, compact plant good for containers

Anaheim

"Pods 7" long and 1.5" wide, varies from mild to medium-hot. Originally from New Mexico and brought to California by Emilio Carlos Ortega who founded Ortega Chili Sauce in 1897. Nice for stuffing when red-ripe." Image

Ancho Magnifico

Known as Poblano when fresh and Ancho in dried form, this one outperforms all others in our NW climate. Expect large pods with great Poblano flavor and just a little heat, making them perfect for chile rellenos and roasting. Deep green color ripens to a rich red, can be used at any stage. A reliably productive hybrid.

Ancho Mexican

Called poblano when fresh and ancho when dreid. Large, triangular shaped, fairly hot pods. About 4-5” long and 2-3” across with indent around the stem. Dark green fruits turn red when ripe.

Antilles Rattler

This chinense variety (habanero type) bears a striking resemblance to a rattlesnake rattle. The elongated 2.5” pods are extremely wrinkled and bumpy. Big production, great flavor, and hab heat make this a truly outstanding pepper. Green to orange to red. 90 days.

Antillies Caribean n17

NEW for 2017  "Plant produces good yields of 2 ½" long by 1 ½" wide wrinkled hot peppers. This Habanero type pepper is very hot and turns from light green, to orange, to red when mature. Plant has green stems, green leaves, and white flowers. A variety from the Caribbean region. Scoville Heat Units: 200,000."  Text and picture from Reimer Seeds.

Ascent

This Thai hybrid has great flavor and truly impressive heat. The very hot 2” pods grow in abundance, plenty for making curries and drying. One of the earlier red Thai peppers to ripen in our climate. Green to red.

Bahamian Goat

A great find from the Bahamas, these fiery hot chiles are small in size, but big on heat and flavor. Plants are compact and bushy and load up with tons of very skinny 1.5-2” pods with thin flesh that are easy to dry. Makes a killer hot powder. Green to red.  Image

Belizean Heat

From a Mennonite Community near Belmopan, Belize, this deep red habanero will not disappoint with excellent flavor and hab heat. Some of the best hot sauces come from Belize, so here’s your chance at hot sauce fame. Green to red.

Beni Highlands

A Bolivian heirloom that ripens earlier than most, so is good for our northern climate. Hot little pendant pods are 2” x .5” and ripen from green to yellow. Citrusy flavor with good heat for salsas and ceviche. Bolivian peppers rarely disappoint and this one’s no exception. Makes a great yellow hot sauce.

Bhut Jolokia (Ghost Pepper)

While this may no longer be the world’s hottest pepper, it might as well be. Hotter than you-know-what and guaranteed to be the real deal, actual heat level will vary with growing conditions. These pods’o’death are only for the masochistic chilehead. Insanely hot, tapered, pebbly, wrinkled pods ripen green to red. 

Bhut Jolokia Chocolate Ghost

"Until 2011 this was the hottest pepper in the world! With Scoville Units between 800.000 ~ 1.001.300 you can call this pepper nuclear. One drop of extract from this pepper needs one million drops of water to no longer be perceived as sharp. This chili pepper is a whopping 125 times hotter than a Jalapeno!."  Pepperseeds.eu  Picture from Hippy Seed.

Bhut Jolokia Craig's Rough

This is a trademarked variety from Redwood City Seed Company. Their website says these peppers are very thin skinned, so should be easy to dry. They are extremely hot, so extreme care should be taken when handling and using them. Always remember the heat in a pepper can vary from plant to plant and even from pod to pod.

Bhut Jolokia Craig's Smooth

This is a trademarked variety from Redwood City Seed Company. Their website says these peppers are very thin skinned, so should be easy to dry. They are extremely hot, so extreme care should be taken when handling and using them. Always remember the heat in a pepper can vary from plant to plant and even from pod to pod.

Bhut Jolokia Orange

NEW for 2017  "The fruits of the Bhut Orange Copenhagen are usually shorter than average Bhut Jolokias. They have a nice bright orange color with nice fruity tones. The heat level is much hotter than the Yellow Bhut Jolokia. They are very prolific. The Bhut Jolokia Orange Copenhagen chile plants can grow up to 4 feet tall."  Text from Refining Fire Chiles.

Bhut Jolokia Purple

A natural purple variant of the regular Bhut Jolokia. This chili pepper matures from purple to red. Super hot - between 800,000 and 1,001,000 Scoville Units. (Days to Grow are an estimate. Use plastic gloves when handling this pepper. Use is entirely at your own risk

Bhut Jolokia White

Here is an attractive way to get super heat.  The pods turn green to pale yellow to almost floresent white when fully ripe.  Our plant loaded up with an abundance of pods.  Like all super hot peppers it is slow to ripen and needs as much heat as you can provide.  We grew ours in large pots and kept them in a greenhouse.  With tempretures droping into the 20's, I have moved it into the barn to see if I can keep it alive until spring.  Extreme heat!  Use with caution!

Big Bomb

Big, bright red, hot cherry peppers load up in abundance early compared to other cherry types. Pods are 2” with thick walls and a medium-hot flavor that is just perfect for pickling or stuffing with cheese.

Big Green

For all who want a good green bell, Big Green seems ideal.  Boasting large 4" x 4" bells that are glossy dark green, juicy with firm thick flesh and a high yield.  Picture from Hazard's Seeds.

Big Jim

"The Numex Big Jim is listed in the Guinness Book of World Records as the producer of the largest Chile pods ever grown, with specimans in excess of a foot long (12 inches) not unknown. The variety was developed in the mid 1970's by Dr Nakayama as a result of a bredding program at the New Mexico State University (NMSU), home of the Chile Pepper Institute. Plants grow easily and vigourously and are surprisingly small in comparison to the gigantic pods growing between 24" to 36" high. Up to 30 pods may grow on a single plant which ripen from green to a deep red approximately 80 days after transplanting seedlings."  Text and picture from The Chileman.org

Biggie Chile

A truly impressive Anaheim-type pepper with classic California green chile flavor and very little heat. Heavy yields of huge 8-9” pods are excellent for roasting, stuffing, and adding to your favorite dishes. Pods have thick walls, weigh up to ¼ lb. each, and will turn red if left on plant to ripen, but mostly used while green. Hybrid.

Bishop's Crown

Named for its three sided shape that resembles a Bishop's Crown, these odd shapped pods hold their heat in the "wings".  Said to have thin but crispy flesh.  More info

Black Hungarian

Highly ornamental and versatile in the kitchen, these black peppers grow on plants with dark green foliage highlighted by purple veins and purple flowers. Plants produce good yields of 3" fruits similar to jalapeno, but milder and shiny black ripening to dark red. A gorgeous heirloom with serious heat!

Bob's GPR

new this year! Bob Woods saved the seeds and shared some with me. He named it Bob's GPR pepper simply because it ripens from green (G) to purple (P) to red (R). Sweet!

Bolivian Rainbow

Grown for centuries in Bolivia, this beautiful ornamental with purple foliage and flowers bears a profusion of fruit in a rainbow of colors. The small, cone-shaped, 1” peppers start out purple, turning to yellow, then orange, and finally red, with all color stages on the plant at once. Very hot peppers are edible, but don’t have much flavor. Excellent for containers.

Bulgarian Carrot

An heirloom from Bulgaria, this is one of my favorites for making fresh salsa. 3.5” vibrant orange peppers have the shape and color of a carrot and are quite hot. The flavor is fruity, which is perfect for use in chutneys, salsas, sauces, hot pepper jelly, and good to pickle. Production varies on compact plants and the orange color almost glows. Absolutely delicious!

Cajun Bell

This 2010 AAS winner has sweet bell flavor with Cajun attitude! Very early, heavy sets of 3 inch fruit shaped like an elongated bell on compact plants. Great Flavor when picked green or red with varying mild-medium heart for frying, stuffing and salsa. 61 Days.

California Wonder

Yes, this is more "common" than most of our offering, but it still has a lot to offer those of us that want a good sweet bell.  Introduced in 1928, it still is one of the larger bells (4" x 3.5") available.  Size and blocky flesh make them great for stuffing as well as fresh eating.  Ripen green to red.  Image

Caribe

From southern Chihuahua in Mexico, this medium heat heirloom is perfect for fresh salsa. Also commonly used dried for hot chile flakes and powder. 4” skinny pods dry easily with good flavor. Green to red.

Carolina Reaper

"As of 2015 this is the official hottest pepper in the world, measuring over 1.5 million SHU with some pods up to 2.2 million. (this is 10 times the heat of a habanero!) Pods are most like the Trinidad Scorpion, with telltale wrinkling and often (but not always) a long tail. The blistering heat goes a long way in hot sauces and caution s advised when handling any part of the frit, including seeds. Use gloves!" Trade Winds Fruit seed packet.  Purchaser assumes all risks!!  Image

Cascabella

"A favorite for pickling, this pepper is generally used in its yellow stage, but it will turn red when left on the plant. Cone shaped, 1-1/4 inch long peppers range from 1,500 to 4,000 Scoville units. This variety is thick-fleshed and not to be confused with 'Cascabel,' a thin-skinned variety that is round and usually dried."  Tomato Growers Supply

Cayenne Golden n17

NEW for 2017 

"Cayenne shape, golden color, medium heat, curled � x 6" long​."  Text and picture from Hazard's Seeds.

Cayenne Long Slim

"Long Slim Red Cayenne is one of the best known hot chili peppers, it is a good long hot chilli that always performs well and dries nicely.
Producing an abundance of very wrinkled fruits that grow 12 to 15cm (5 to 6in) long, the fruits have thin flesh and are used fresh in hot sauces or dried and ground for cayenne pepper. At a heat level of around 30,000 to 50,000 SHU, they are one of the best peppers for seasoning pickles and salsa." Seedaholic.com

Cayennetta

"2012 AAS Winner! This chili pepper will be a favorite both as a culinary pepper and as an ornamental. The elongated, 3 to 4 inch fruits of green maturing to glossy red have an excellent, mildly spicy flavor that outshone all comparison varieties in the AAS trials. The well-branched, upright, 24 inch tall plants have good heat and cold tolerance and are incredibly easy to grow, requiring no staking. They are very attractive grown in containers or patio gardens with their prolific display of colorful, cascading fruits that are protected from sun scorch by the dense canopy of foliage." TotallyTomato.com

Chapeu du Frade (aka Bishop's Crown)

I was drawn to its unusal shape (looks like a Christmas ornament) and the claim that its "wings" are sweet while only have a little heat in the main body of the pod.  This is a fancy name for Bishop's Crown, so if you order this one we will supply Bishop's Crown.  More info.   Image

Cherry Bomb

This cherry hybrid is very similar to Big Bomb, if a few days later. Expect good yields of 1 1/2 -2 inch little bombs with medium heat to stuff or pickle or roast on the BBQ. Can't go wrong! Starts green and ripens to red.

Cheyenne

One of the most popular peppers in the U.K., these 3” orange pods grow on very short, cascading plants that are beautiful in a hanging basket, container, or even Topsy-Turvy. Good flavor and production, decent heat and early to ripen make this a good choice for our NW climate. Green to orange. Hybrid. More info  Picture from Eden Brothers.

Cheyenne Orange

"Cheyenne is a relaxed habit multi branching Chilli that has a very attractive habit producing a heavy crop of 4inch green peppers that matures through bright orange all over the plant. The relaxed compact branching habit of Cheyenne plants make it a very attractive plant in the garden. The fruits are a little Pungent measuring 40,000shu (Scoville heat units) which is similar to Jalapeono type. The habit of Cheyenne makes it a superb choice for pots and containers as well as open ground." patio-edibles.com

Chilhuacle Rojo

"Capsicum annuum. Open Pollinating. Plant produces good yields of 3" long by 2" wide hot peppers. Peppers are mildly hot and turn from green to maroon-red when mature. Plant has green stems, green leaves, and white flowers. Excellent for mole sauces. A variety form Oaxaca, Mexico. Scoville Heat Units: 1,000.​"  Text and picture from Reimer Seeds.

Chimayo

An American heirloom originating in the mountains north of Santa Fe, this New Mexico variety produces 3-4" elongated pods with medium thin flesh and mild heat. The earliest hot green roasting chile, also ripens to a deep red on very short, sprawling plants.  Dried powder is prized by cooks for its depth of flavor. Every pod should ripen.

Chinese Five Color

These tapered 1.5-2” peppers have medium heat with good flavor and grow upright in a spectacular rainbow of colors. Plants grow 2’ tall and the pods start out purple turning cream to yellow to orange to red. Wow!

Cornito Giallo n17

NEW for 2017 

"Cornitos are smaller versions of Corno di Toro, well regarded for being delicious but sometimes slow to ripen. These new peppers are earlier and smaller at 5 to 6 inches long, but just as delicious with a sweet, fruity flavor. Peppers turn a beautiful bright yellow and appear early in the season on up until frost. Great when raw, grilled or roasted."  Text and picture from Tomato Growers Supply.

Cornito Rosso n17

NEW for 2017 

"A smaller version of Corno di Toro Red and Carmen, these very sweet peppers are 5 to 6 inches long and 2 inches wide. Although delicious cut up raw into salads, their flavor deepens and intensifies when peppers are roasted or grilled. Abundant harvests are ready early in the season and keep on coming well into Fall.http://www.tomatogrowers.com/​"  Text and picture from Tomato Groweres Supply.

Corno di Toro Giallo

An exceptionally tasty Italian “Bull’s Horn” pepper that ripens from green to yellow on a tall plant. Thick walls, thin skin and great flavor are the hallmarks of this 8”x2” pepper. Excellent to stuff, roast or fry, one of Italy’s best.

Corno di Toro Rosso

An exceptionally tasty Italian “Bull’s Horn” pepper that ripens from green to red on a tall plant. Thick walls, thin skin and great flavor are the hallmarks of this 8”x2” pepper. Excellent to stuff, roast or fry, one of Italy’s best.

Craig's Little Kicker

"Plants 1-2 feet tall and 1-2 feet across, a most cold tolerant pepper that can be grown in containers and live for many years.  Take indoors when nights go below freezing.  Fruit 1.2" x 1.2", red when ripe."  The Redwood City Seed Company

Cute Stuff Gold

Compact plants produce 2" x 3" mini-bells continuously through the season.  Great fresh or for stuffing.  Excellent container plant.

Cute Stuff Red

Compact plants produce 2" x 3" mini-bells continuously through the season.  Great fresh or for stuffing.  Excellent container plant.

De Agua

From Oaxaca, Mexico. The chilis grow vertical. Pods can be 4" long and taper from 1.5" to a point. They are reported to be about the same heat as a Jalapeno, but with much more flavor.
Pods are red when fully ripe.

De Arbol

Known as the “tree pepper”, this large branching plant (3-4’ tall) produces loads of very hot 4” pods that are a favorite south of the border. Used in myriad ways, these work well fresh in any salsa and dry easily for hot red sauces and pepper flakes. Great flavor and heat for salsa even while still green. Green to red.

Dente di Cane

From seeds donated by a local chilehead, these Italian pods are shaped just as the name states: Dog’s Tooth. These 2-2½” conical peppers are tapered to a sharp point with a slight curve and ripen from green to brilliant red. Medium-hot and good flavor for making salsa, also dries easily. Compact plants with good production.

Devil's Horn (Corne de Diablo)

Here’s an unusually hot pepper for its size. At 5” long and 1½” wide, these pods have medium-thick flesh, are hotter than a jalapeno, and turn from green to bright red when ripe. Good flavor for salsa, flesh is thick enough to roast or stuff.

Donkey Ears

".Very sweet horn-shaped red fruit up to 8 inches long; 3 inch diameter at top, flesh about .25" thick. Large plants need staking as they will be heavily fruit laden."  Text and picture from MichiganHeirlooms.

Early Jalapeno

"Most familiar in their green stage, jalapeños are hottest and fully ripe when they turn red. The stocky 2 foot tall plants will not fall over or break branches even with a heavy load of fruit. The short, 2-3 inch peppers are thick-walled and juicy. Use fresh, pickled, or in sauces. Early Jalapeño will set fruit under cooler conditions than other jalapeño varieties." Territorial Seed Company

Early Summer

"Beautiful golden-yellow fruits will impress even the pickiest pepper critics! Extra-large, 4 to 5" fruits mature from dark green to yellow on strong plants with very impressive yields. High quality fruits are firm, smooth and glossy with thick walls and a uniformly blocky shape. Excellent disease resistance." Totallytomato.com

Elephant's Ear (Slonovo Uvo) n17

NEW for 2017   Very Limited - I got the last packet they had.

Elephant's Ear, I am told, is bigger than Donkey Ears, of Bulgarian orgin.   Elephant's Ear is from Serbia, and should yield many deep red sweet pods up to eight inches long. 

Click here for picture and more information.

Eleuterio n17

NEW for 2017 

"Eleuterio – A rare pepper from Mexico introduced to me (Geoff aka Chiledr) by a fellow pepper enthusiast. Bushy plants load up with 1.5” bullet-shaped pods late in the season, eventually turning orange. Great fruity flavor and plenty of heat for salsa, also makes a unique hot powder. Green to orange.​"  Only recomended for pepper enthsiasts with a greenhouse do to its late ripening.

Espanola

"The Espanola was developed in New Mexico in the 1980s by crossing a Sandia pepper with another New Mexico chile. They grow to 5-7” and mature from green to a deep red.

The young green fruits can be used to make green chile or chiles rellenos, while the red peppers are sometimes dried to make ristras or ground into a smoky chili powder. The Espanola is also popular in many dishes to add just a little kick."  Chili Pepper Madness

Etiuda n17

NEW for 2017 

"Blocky, thick-walled orange fruits are crisp, very sweet and juicy. These golden-orange bells can reach up to a half-pound in weight, and are lavishly produced on tall plants. Originally a Polish commercial variety, Etiuda is equally at home under row cover, in the greenhouse or out in the garden. Lovely and very choice!"  Text and picture from Baker Creek Heirloom Seeds.

Etna

A medium-hot Italian variety for those who like spicy Italian cooking.  Large numbers of 1.5-2” pods grow upright in dense clusters.  Plants are compact and good for containers.  Ripens green to red, excellent when easily dried.  More info

Fatalii

An heirloom chinense (hab-type) variety from Central African Republic. These peppers are consistently outrageously hot and ripen from green to golden yellow. Average yields of 3”x1” wrinkled, tapered pods ripen reliably every year. Incredibly strong, citrusy hab flavor and aroma, if you can stand the heat! Recommended by Chile Doctor.

Fish

"Philadelphia/Baltimore region. A pre-1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2-feet tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping." Baker Creek Heirloom Seeds

Flaming Flare n17

NEW for 2017  "This is a Fresno type pepper, bearing brilliant red fruit that are cone-shaped and about 4 inches long. In their green stage, they are fairly similar to a jalapeno, but the mature red peppers develop more heat and a complex flavor described as fruitier and smokier. They have become a favorite with cooks who enjoy their" unique flavor in hot sauce and salsas as well as cut up fresh to top tacos and burgers."  Text and picture from Tomato Growers Supply.

Flaming Jade n17

NEW for 2017  "This hybrid serrano combines big, extended harvests of large, firm peppers with resistance to 3 races of Bacterial Spot, Potato Virus Y, and nematodes. These peppers are 4 inches long and 1 inch wide with 3,000 Scovilleunits of heat, making them great for giving an extra kick to salsas and pico de gallo​."  Text and picture from Tomato Growers Supply.

Fresno

The most productive non-hybrid I’ve grown, these plants crank out loads of tasty, red-ripe pods much earlier than jalapenos. At 3-4” long, they’re big enough for stuffing and roasting. Medium heat with good flavor for salsa, these thick-walled, tapered peppers will not disappoint. Green to red with huge production.

Garden Bird

Our Garden Bird plant loaded up with hundreds  of 2-3" pods that turned red late in the season.  These look like Thai peppers but seem to be more flavorful with a bit less heat.  Kept cool they stored very well.

Gatherer's Gold

A large sweet that’s very much like a golden orange version of Corno di Toro, but earlier to ripen. Long, tapered, sweet pods are great for roasting and frying and look absolutely beautiful in the garden.  Picture from Territorial Seeds.

Georgescu Chocolate

A very unusual rare pepper of Romanian origin. Blocky 4-5” peppers mature from green to chocolate brown with a yellowish/pinkish blush, then completely brown when fully ripe. Not only that, but the thick flesh is incredibly juicy with good flavor, not bitter at all, and no heat. Highly recommended!

Golden Cayenne

"Typical long, slightly twisting cayenne type fruits, sometimes slightly hotter than red cayenne, and also a bit larger at 4-6 inches long. The fruits start out green, ripen to golden yellow, developing their most intense heat only at full maturity. Compact plants to 2 feet tall."  Baker Creek Heirloom Seeds

Golden Greek Pepperoncini

This is the traditional pepperoncini from Greece and the preferred size for pickling at 2.5”-3”. Same flavor and mild heat as the Italian cultivar. Use while green for pickling or in Greek salads, will turn red if left to ripen. Picture from Tomato Growers Supply.

Golden Star

This early, yellow, hybrid bell from Europe is well-suited to our NW climate. Expect good production of 4” blocky pods that start out green and ripen to a sweet, brilliant yellow.

Golden Summer

Big, blocky bell pepper that starts off green and ripens to a beautiful…you guessed it…golden yellow. An excellent producer and early to ripen for a yellow bell. Holds up well when the weather starts to turn. Hybrid.  Image

Gourmet Orange

Large, orange, 3 to 4 lobed fruits, weighing approximately 4 ounces, have a very sweet flavor. Adds a pop of bright color to salads and veggie trays. Flavors are at their best when allowed to mature.

Gourmet Red

Large, red, 3 to 4 lobed fruits, weighing approximately 4 ounces, have a very sweet flavor. Adds a pop of bright color to salads and veggie trays. Flavors are at their best when allowed to mature.

Gourmet Yellow

Large, red, 3 to 4 lobed fruits, weighing approximately 4 ounces, have a very sweet flavor. Adds a pop of bright color to salads and veggie trays. Flavors are at their best when allowed to mature.

Grandpa's Home Hot Pepper

"Brilliant red 2 inch peppers are borne upright on tidy plants. The medium hot peppers are yielded in great profusion. Makes a super container plant, especially for overwintering indoors, as it blooms and sets on fruit even under low-light conditions. Originated in Siberia."  Baker Creek Heirloom Seeds

Guajillo

Very popular heirloom pepper from Mexico. Plants grow tall and produce an abundance of 6X1inch peppers, usually with just a little bit of heat. The unique flavor is great for salsas, roasting and drying. Green pods ripen to red.

Guajon

Rare. From Mexico. Very limited seeds. Hope to know more next year. (Days to Grow are an guess.)

Gypsy

A very sweet hybrid that is a consistent performer in northern climates. Good yields, good flavor, thick flesh and early ripening are the attributes of these 4” wedge-shaped peppers that start out pale yellow and ripen to orange/red.

Habanada n17

NEW for 2017  "The world’s first truly heatless habanero! Bred by renown organic plant breeder Michael Mazourek, habanera is the product of natural breeding techniques. This exceptional snacking pepper has all of the fruity and floral notes of the habanero without any spice (even the seeds are sweet and add to the flavor). These 2-3 inch tangerine fruits stole the show at the 2014 culinary breeding network variety showcase, where the fruits were made into a stunning sherbet.​"  Text and picture from Baker Creek Heirloom Seeds.

Habanero, Belize Sweet

"This is a beautiful Capsicum chinense from Belize. The name suggests it is a 'seasoning' pepper (low heat chinense), but this one does have some heat (moderate to medium). The pods ripen a very dark red and have a stunning bonnet-like shape on the top of them. The peppers have a tropical fruity flavor."  Pucker Butt Pepper Co.

Habanero, Big Sun

This habanero really stands out with its large size, beautiful yellow color, strong hab flavor and searing heat. Later to ripen, but worth it if you’re into spectacular habaneros. Pods are a bulbous 2-3” and ripen green to yellow with great hab flavor and killer heat.

Habanero, Chocolate

This famous habanero from Trinidad is one of the hottest of the habs. Nearly 2” long with a complex, fruity flavor. Ripens from green to chocolate brown, use as you would any habanero. Also dries well.

Habanero, Chocolate Craig's Super

This is a hybrid cultivar.  "Plants 3 feet tall and 3 feet across, produces 50-60 fruit per plant, 1-2 inches long and 1.2 inches wide.  Chocolate color adds a unique flavor unmatched by any other peppers.  Unusally hot with an awesome heat level."  The Redwood City Seed Company

Habanero, Congo Red

In Trinidad, habanero relatives are called "congo peppers' and this one is an extra-large, deeply ribbed, and bright red. Nearly 2 inches long, it has a strong fruity flavor with searing heat, as well as being one of the most productive habanero plants! Ideal for making hot sauce, killer-hot salsa or dry it for a wickedly hot powder! This beautiful heirloom does it all! 90 days!

Habanero, Congo Trinidad Red

In Trinidad, habanero relatives are called 'Congo peppers' and this one is an extra-large, deeply ribbed, bright red Congo. Nearly 2” long, it has a strong, fruity flavor with searing heat, as well as being one of the most productive habs. Ideal for making hot sauce, killer-hot salsa, or dry for a wicked powder. This beautiful heirloom habanero does it all!

Habanero, Peach

These habs ripen to a beautiful peach color and have all the stinging heat and flavor you expect from a habanero. Pods are somewhat unusual in that they’re elongated, wavy, and form a sharp point. Very productive. Light green to peach.

Habanero, Red

Bright red pods give you all the Habanero heat you want with a bright color.  Picture from Seed Savers.

Habanero, White

These creamy white ‘bullets’ have a nice fruity flavor and plenty of habanero heat. Maturing from pale green to yellowish-white, you’ll get loads of little 1-1½” extra-hot peppers to use as you would any other hab. Plant is bushy and very productive. An unusual shape and color for a habanero.

Hatch Green Chile

"The world famous Hatch (New Mexico) Green Chile pepper is one of the most sought after peppers because of its exceptional reputation for flavor and versatility. The pepper was originally grown in the Hatch Valley region of New Mexico. Hatch Green Chile peppers range in size from 6 to 10 inches and have mild heat. The Hatch Green Chile pepper is commonly found in foods such as burritos, salsa, green chile enchiladas, guacamole, chile verde, and hamburgers."  www.tyler-farms

Healthy

A stout, dependable Russian variety introduced to U.S. gardeners in 1993. Early maturing 24-30" plants are loaded with sweet wedged-shaped fruits, 2½-in at the shoulder by 4-in long, ripens from yellow to orange to red. No heat, all sweet.

Hinkelhatz

Small, hot peppers are shaped like a chicken's heart, which is just what the name means. Cultivated by the Pennsylvania Dutch since the 1880's and used for pickles or pickle vinegar.

Holy Mole`

"2007 AAS Winner. Gourmet quality, chocolate brown fruits are bright green at early maturity, then darken to warm brown two weeks later. Used as a staple in Mexico's famous Mole` sauce and other dishes as well."

Hot Banana

A Hungarian yellow Wax pepper this is a spicy, fairly hot, banana-shaped pepper. Matures from light yellow to bright red.

Hot Red Cherry

New to us this year.  While its fruit look very much like Cherry Bomb (1.5" round), it appears to come with more heat.  Pods ripen from green to red and are excellent for pickeling.  Image

Hungarian Sweet Wax

"The Hungarian Wax has a thin skin with a thick flesh due to its immaturity. Picked at an immature stage, the Hungarian Wax Pepper is yellow and has a sweet hot flavor varying from warm to moderately hot. During the 65 day Hungarian Wax Pepper maturing stage the color changes to an orange-red and the heat rises to an almost inedible intense heat while keeping its sweetness. Although the pepper can be eaten at any stage, the Hungarian Wax Pepper is most popular in the yellow stages. This pepper is traditionally pickled or made into yellow mole sauces." Sustainableseedco.com

Inca Red Drops

This hot chile from the Andes is one of the few Aji types that ripen earlier for our shorter summers.  A real treat in fresh salsa, these fruity and aromatic “drops” ripen from light green to a shiny red.  Productive, bushy plant grows well in containers.  Uniquely shaped 1.5” pods dry easily to make an excellent powder. 

Inferno

This Hungarian banana type is a reliable producer of deliciously hot roasting peppers. Expect excellent production of 8” pods with medium-thick flesh that pack a solid heat punch for roasting and stir-fries. Pods turn from greenish-yellow to red, but are best when used while still yellow. Hybrid.

Italia

One of the earliest of the Italian sweets, this Corno di Toro type is a hefty pepper with thick walls and sweet flesh. 8” pod is 2.5” at the shoulders and tapers to a point. Ripens from green to red.

Jalafuego

Big production, extra-large 4” pods, and early to ripen make this jalapeno one of the best to grow in our NW climate. Plenty of heat and easy to stuff because of their size, you’re going to like this one! Dark green to bright red.  Image

Jalapeno Sweet

All the taste of the traditional Jalapeno but with no heat!

Jalapeno, M

The traditional Jalapeno pepper. The pods are about 1.5" wide and 3" long, ripening from green to red.

Jalapeno, Orange

Orange version of the popular green Jalapeno.

Jalapeno, Purple

With all the flavor and heat of a regular jalapeno, these beautiful pods will add some great color to your salsas. Also good to stuff for making “purple pepper poppers” (try saying that 3 times fast!). Dark purple to dark red.

Jamaican Scotch Bonnet

"Its globular shaped fruits ripen from green to fire engine red when ready. It is wrinkly and about 1- 1 1/2" in size. Very short bushy plant and is late maturing." Sustainable Seed Company 

Jay's Peach Ghost Scorpion

"This is an extremely hot pepper that was developed by a farmer named Jay in Eastern Pennsylvania, United States. The chile plants have been growing for 4 years now. Growing it in 2013 will make it 5th generation. It is a cross between a Ghost Chile (Bhut Jolokia) and a Trinidad Scorpion. Lighter shades of red and a pink Scorpion were chosen to give it the Peach color. It grows into many contorted shapes some having tails. Will also look like an extremely twisted bumpy Ghost chile. Most superhots of light shades of color are milder in heat then darker shades. Not this pepper! The flavor is floral but slightly sweet. Use caution when handling"  Text and picture from Super Hot Chili

Jay's Red Ghost Scorpion

"It is a cross between a Ghost Chile (Bhut Jolokia) and a Trinidad Scorpion. It ripens to a rich bright red color. It grows into many contorted shapes some having tails. Will also look like an extremely twisted bumpy Ghost chile."  Text and picture from Refining Fire Chiles.

Jimmy Nardello

Very sweet Italian heirloom fryer type. 6 to 8 inch pods ripen from green to red. Plant grows to about two feet high.

Kalman's Hungarian Tomato pepper

A sweet red pepper that looks like a tomato. Days to grow are a guess.

Keystone Giant

"Large fruits, 4-1/2" x 3-1/2", are 4-lobed and thick-walled - perfect for stuffing! Plants bear heavily, even when under stress. Tobacco Mosaic tolerant." Totallytomato.com

King Arthur

One of the best green-to-red sweet bell and perhaps the earliest to turn bright red. 4-lobed fruits grow to about 4.5 inches long and wide. Sweet, crunchy, thick-walled and blocky.

King of the North

Possibly the best heirloom red bell pepper for the shorter, cooler season of northern gardens. Big, blocky fruit has good flavor when picked green, becomes sweet and delicious if left to ripen to a bright red.

Lemon Drop aka Aji Lemon n17

NEW for 2017 

Lemon Drp appears to me to be the same fruit as Aji Lemon. (C.chinense)  Picture of Lemon Drop from Baker Creek.    The fruit is about an inch in diameter and three to four inches long.  The bright yellow fruit is said to have a citrus-y flavor that comes first, followed by a mild heat level.  Great for cooking.

Leutschauer Paprika

A rare heirloom paprika from 19th century Slovakia. Delicious used fresh in any dish requiring red peppers, these stout 4” tapered pods have superb flavor with medium heat and dry well for making powder. Productive, excellent flavor, and early to ripen from green to red makes this a garden standout. Recommended by Chile Doctor.

Lipstick

A funny name for this sweet, meaty pepper that has better flavor than most bells. These 3-4 inch dark green to lipstick red pods taper to a point and are easy to grow, with good production even in northern climates. Eat raw, roast or stuff. 75 days

Lmubov Dlan n17

NEW for 2017 

Very limited supply.  Seeds are curtsey of Bunny Hop Seeds.  The bright red pods are extra large - 2 to 3 inches across and 6 to 8 inches long.  She said she likes it better than Elephant's Ear.

Long Purple Cayenne

 This is a very attractive, fairly hot, long - 5 to 7 inches - chilis that are great both for ornamental and culinary uses.

Lunchbox Orange

This is the orange version of the mini sweet peppers you find at the grocery store. Very tasty 2½-3” x 1” pods turn from green to red. Productive and very early to ripen. Just 3 pods provide 100% USRDA of vitamin C!

Lunchbox Red

This is the orange version of the mini sweet peppers you find at the grocery store. Very tasty 2½-3” x 1” pods turn from green to red. Productive and very early to ripen. Just 3 pods provide 100% USRDA of vitamin C!

Lunchbox Yellow

This is the orange version of the mini sweet peppers you find at the grocery store. Very tasty 2½-3” x 1” pods turn from green to red. Productive and very early to ripen. Just 3 pods provide 100% USRDA of vitamin C!

Mama Mia Giallo

Beautiful elongated sweet yellow pods ripen 7 to 9 inches long.  Picture from Tomato Growers Supply.  Learn more!

Manzano Orange

All you really need to know is this is one of the best-tasting peppers and one of the most unique pepper plants on the planet. Thick, blocky, juicy, hot 2” pods ripen green to orange on large plants with stunning purple flowers reminiscent of passion flowers. Plus, it’s the most cold-tolerant and easiest pepper plant to overwinter. Manzano is generally not self-pollinating and you will need to grow two plants to ensure pollination. Picture from PepperScale.

Manzano Red

All you really need to know is this is one of the best-tasting peppers and one of the most unique pepper plants on the planet. Thick, blocky, juicy, hot 2” pods ripen green to red on large plants with stunning purple flowers reminiscent of passion flowers. Plus, it’s the most cold-tolerant and easiest pepper plant to overwinter. Manzano is generally not self-pollinating and you will need to grow two plants to ensure pollination. Picture from Hazzard's Seeds.

Manzano Yellow

All you really need to know is this is one of the best-tasting peppers and one of the most unique pepper plants on the planet. Thick, blocky, juicy, hot 2” pods ripen green to yellow on large plants with stunning purple flowers reminiscent of passion flowers. Plus, it’s the most cold-tolerant and easiest pepper plant to overwinter. Manzano is generally not self-pollinating and you will need to grow two plants to ensure pollination. Picture from Hazzard's Seeds.

Marconi Giant

One of the biggest and best Italian sweet peppers at 8” long, ripens green to red on stout, compact plants. Much earlier to ripen than the traditional Marconi, this hybrid will astound you with incredible yields of massive peppers. Sweetest when red ripe, it’s best grilled, roasted or raw. This plant will need support from the weight of all the peppers.

Marconi Red

"A late Italian pepper that yields big 7-inch long tapering fruit; very sweet and great for frying or fresh! "  Text and picture from Baker Creek

Maule's Red Hot

Said to produce a large number of 10” long cayenne-type peppers that mature from green to red and have good flavor for hot sauce or dried pepper flakes

Merlot

Rich, jewel-toned 5X4 inch blocky fruits with crisp, thick walls and very sweet flavor. High-yielding plants are adaptable to weather conditions, growing 18-24 inches tall with good protection provided by lush foliage. Resistant to Tobacco Mosaic Virus and Bacterial leaf spot. New to Uncle Wayne's this year!

Mini Red Bell

These little red bell peppers are so cute and grow in abundance on very productive plants. All the same sweet flavor of the bigger ones, but much earlier to ripen. Great for salads, stuffing, or just pop into your mouth. Early and delicious!

Mulato

Also called Black Ancho. Plants are about 2’ tall and 2’ across. Triangular shaped pods are 4-8” long and 2-3” across. Red-brown to black when mature.

Najerano n17

NEW for 2017  "Fruits of thick, sweet flesh. Much appreciated in cooking for its many applications. High caloric food rich in vitamins, minerals, fiber and water and almost no fat.http://www.extertronic.com/shop/gb/​"  Text and picture from exterronic.

New Ace

New Ace is for all of us that just want a good sweet green bell pepper that is ready to use when green.  It does turn bright red if left on the plant. Extra-early, heavy production of large sweet dark green to deep red bells. More info

North Star

This excellent hybrid red bell consistently ripens earlier than other red bells and is also quite productive. Green to red fruits produced on 20” plants. Perfect size for stuffing. Did I mention it’s an early one?

NuMex Barker's Hot

One of the hottest New Mexico (Hatch) type green chiles, this is an excellent roaster for making a spicy green sauce (salsa verde). 6” pods grow on tall plants, turning from green to red when ripe. Heat is often lower in NW climate.

NuMex Joe E Parker

One of the earliest New Mexico type green chiles for northern gardens. At 7-8”, it’s larger than Barker’s and has better production with only a hint of heat. One of the best for roasting, turns from green to red and can be dried.

NuMex Suave Orange

A habanero type bred in New Mexico for great hab flavor with barely heat. (Carl eat one early and felt no heat, later in the season, just a bit of heat.) All the fruity, citrusy flavor you expect from a habanero w/o the searing heat. As with all hab types, grow in a container for best results. Green to orange.

Oda

New to us last year, and we were very impressed!  Cute purple mini bell peppers on strong compact plants! These ripen from plum purple to red-brown. Crisp, juicy, thick walled fruits are white inside and very sweet! Heirloom from Poland.  My first pod was a large as any bell.  The rest of the season the pods were only about 2 to 3 inches.

Odham Indian

Rare heirloom. Compact plants produce loads of thin 2" hot pods. Days to Grow are a guess.  Picture from Hell Hot Peppers.

Orange Blaze

This early orange bell was a 2011 AAS Winner. Vigorous plants produce brilliant orange 4” pods with sweet flavor and much earlier to ripen than most orange bells. Woo-hoo! Hybrid.  Heather found this one made a great base for hot pepper jelly.

Pakastani

Not much we know about this one. But from what I read about this pepper online is this: don't baby this plant! It does come from Pakistan and it thrives on neglect. Don't eat it fresh either, all you will get is HEAT with no flavor at all. What you want to do is let the pepper fully ripen and then dry it! Then it will have excellent flavor (based on what I read!) and heat!

Pasilla Bajio

Known as Chilaca when fresh, Pasilla or Chile Negro in dried form. The long, wrinkled chiles have a rich, smoky flavor with very little heat when dried. This traditional chile is a necessary ingredient for making authentic mole.  Picture from Baker Creek Heirloom Seeds.

Peperone di Cunero

"Tomato shaped sweet peppers in red and yellow. Very productive, thick-walled and fine flavored. From seed collected by Jere on his 2012 Italian trip. This variety was first mentioned in the 1915 “Market Bulletin” from the town of Cuneo, Italy. This is the local pepper of Cuneo, where it is still grown on a small scale to this day. We loved snacking on these as they have a most amazing, sweet pepper flavor. Very productive in our Missouri gardens."  Tect and picture from Baker Creek Heirloom Seeds

Piment da Neyde

While not a super hot, this is an ultra rare and unusual habanero type from Brazil that will knock your socks off! The entire plant is dark purple, including the pods, and the white flowers have purple centers. 1½-2” pods stay purple even when ripe and the towering plants often reach 5+ feet. Similar flavor and heat as other habaneros, but with a smooth bullet shape resembling the white habanero.

Pimiento de Padron

This gourmet Spanish pepper is traditionally used while still green and immature, fried in a little olive oil with a sprinkling of coarse sea salt for tapas. That means you’re eating these long before anything else is ready in the pepper patch. Starts out mild but gets hotter as they size up and mature from green to bright red, when they can be dried.

Poblano

Fat, wide, and dark green, the poblano is rich in flavor and mild to medium in heat. Poblanos are one of the most commonly used chiles in Central Mexican cooking, both fresh and dried.  When fully ripe and red it is called an Ancho. Picture from Baker Creek Heirloom Seeds.   More information

Privavit

"Plant produces heavy yields of 2½" tall by 4" wide flattened sweet bell peppers. Peppers turn from green to crimson red when mature. It has thick walls is crispy and very sweet. Great in salads, sauteed, or stuffed. Also well suited with cheese, as cruditiés, for pizza toppings, as a healthy snack, and for pickling.​"  Text and picture from Reimer Seeds

Purira

These bushy plants bear a profusion of very hot 2” yellow fruit with purple highlights that grow upright. They turn orange, then a deep red color and get even hotter as they ripen. Ripe peppers have good flavor and dry easily for grinding into a very hot powder. This beautiful plant is recommended by Chile Doctor.

Purple Beauty

Sturdy, compact plants are loaded with meaty, purple fruit. These beautiful bells have a tender crisp texture and mild sweet flavor, eventually ripening from purple to a deep purple-red. This pepper lives up to its name

Ring of Fire

This is possibly the earliest hot cayenne type for northern climates. Compact plants load up early with skinny 4” pods that ripen from green to glossy red. Dries easily for hot chile flakes and powder.

Sarga Szentes

The golden yellow color, ribbed tomato-like shape and tremendous sweet flavor make this Hungarian heirloom one of the best peppers you can grow. Compact plants produce 3-4” round, squat pods with thin skin that hold up well at the end of the season. Positively delicious!  Picture from Baker Creek Heirloom Seeds.

Scotch Bonnet Big Sun

New to us this year, and details are hard to find. In the Habanero family, pods are about the same size and ripen yellow to red. Days to Grow are a guess.

Serrano Del Sol

Serranos take a long time to mature around here, but this hybrid is larger and earlier than most. About the same heat as a jalapeno with great serrano flavor for your salsa. Use green or ripen to red, 3” x ¾”. A reliable producer every year.

Serrano Purple

Quite a bit different from the green/red serranos, this 3” pod had broader shoulders, tapers to a blunt point, and much milder. A real beauty in garden, it starts out dark purple and ripens to dark red. Great flavor for using fresh in salsa or general use.

Sheepnose Pimento

A sweet Ohio heirloom shaped like a squat tomato with very thick, juicy flesh. 3-4” wide and earlier than other pimento types, this versatile pod can be eaten raw, roasted, stuffed or packed in jars to enjoy all winter long. Green to red.

Shishito

This is the Japanese equivalent to Pimiento de Padron, but with less heat. 3-4” wrinkled pods with thin flesh cook quickly and are excellent for tempura and stir-fries. Usually used while green, will ripen to bright red.

Sport

An essential condiment for authentic Chicago-style hot dogs, these medium-hot peppers are 2” long and produced heavily on bushy plants. Best pickled while still green, will ripen to red and can be easily dried for a medium powder.

Super Chili

"One of the hottest, most pungent chili peppers in our trials, this 1988 All-America Selections Winner features a highly ornamental, semicompact, 24" plant bearing 2-1/2" elongated fruits with plenty of hot chili flavor. Bred for increased yields, ripens from green to orange to red. Ideal for patio and container gardens - bring plants indoors during severe winters for continuous yields all winter long." Totallytomato.com

Sureno

"Elongated, deep green, serrano-type fruit ripen to red at maturity, reaching 1/2 inch wide and nearly 4 inches long to their blunt tip. Especially robust plants yield lots of peppers, with an extra spicy kick."  Text and picture from Territorial Seed Company.

Sweet Banana

This old-time favorite will not disappoint. Mild and sweet, these 6” x 1.5” yellow/green, banana-shaped peppers ripen early to orange and then red. Use at any stage. Early and productive growth habit means a reliable harvest.

Sweet Cayenne n17

NEW for 2017 

"Amazingly long, sweet, cayenne shaped peppers grow to 1 foot long and turn crimson red when ripe. Productive plants bear loads of these crinkly, thin walled fruit that are perfect for use in stir fries or whenever a frying pepper is needed.​"  Text and picture from Tomato Growers Supply.

Sweet Chocolate

An elongated chocolate bell type with great flavor and beautiful dark red flesh. Need I say more? Pods start green and ripen to chocolate brown with dark red interior. A real winner!

Sweet Yellow Stuffing

"This amazing little pepper comes to us from an Amish grower of Indiana. The seed was passed down to her from her grandmother, whom she fondly remembers growing these peppers in the 1950s in Lancaster, Pennsylvania. The very productive plants produce the cutest little mini bell-shaped peppers, only 1-2 inches across! She uses these to make wonderful stuffed and pickled peppers!"  Text and picture from Baker Creek Heirloom Seeds

Tenke Dolmasi n17

NEW for 2017 

When I ordered Elephant's Ear seeds from Bonny Hop Seeds she offered to send me a few seeds of two other large sweet red bells that she really like.  Very limited supply this year.

Tequila Sunrise

A sweet orange pepper that produces well on a compact plant. Slightly curved pods are 4-5” x 1” and ripen from green to a lovely orange color. Crunchy, mild flesh is perfect for snacking, salads, stir-fries, etc.

Texas Chiltepin

Chiltepin is the “mother of all chiles”; the oldest variety from which all other chiles originated. It can be found growing wild from Peru to Arizona (and Texas). Also known as “bird chile”, the domesticated version is called pequin. Most chiltepins grow 4-6+’ tall and need well over 100 days to ripen, but this wild chiltepin from Texas is compact and ripens much earlier. Tiny 1/3” pods ripen green to orange-red with great flavor and are very hot. Can be used at any stage, dries easily when red ripe.

Thai Bankok

"Capsicum frutescens. Plant produces heavy yields of 2" long by ¼" wide hot peppers. Peppers turn from green to purple-tinted when mature. Plant has green stems, green leaves, and white flowers."  Text and picture from Reimer Seeds.

Thai Large

This vigofrous plant produces loads of red Thai peppers.  Frankly, we could not tell the difference between this one and Thai Super.  Both plants yielded an abundance of peppers that were great fresh and easy to dry.

Thai Orange

Yet another heirloom variety that’s very popular in Thailand. It’s extra-hot and has a unique citrusy flavor that goes especially well with seafood. This bushy plant looks great when the 2.5” upright, wrinkled, skinny peppers ripen to a golden orange color. Good for containers and easy to dry. When fully ripe, the plant was a striking orange blaze!

Thai Super

My favorite hybrid Thai, these plants grow vigorously and are very productive. Classic Thai pepper flavor and serious heat are what you get from these 2-3” skinny peppers. Use them fresh at any stage and dry easily when red ripe.

Time Bomb

"Hot cherry peppers start out dark green but turn to bright red when they are ready for harvest. Disease resistant plants produce abundant harvests of these round to slightly pointy peppers. With a Scoville rating just above 1000, these cherry peppers pack a pleasant heat that can be enjoyed as pickled peppers or as appetizers stuffed with cheese." Tomato Growers Supply

Trinidad Perfume

A unique habanero type that ripens from green to brilliant yellow and has no heat. Wonderfully fruity flavor and aroma, also adds great color to salads, salsa, stir-fries, pepper jelly, even vodka. Highly recommended by Chile Doctor!

Trinidad Scorpion

Several Scorpion strains are vying for the world’s hottest pepper title, but here is the original with the deadly scorpion “tail”. This pod is visually intimidating and even hotter than it looks. Pure capsaicin droplets can be seen oozing from the placental walls when grown under ideal conditions. Blocky, bumpy, wrinkled, gnarly looking pods ripen green to red. (Note: growing conditions will affect shape and heat level, so not all pods will have the “tail”.) Picture from Hazzard's Seeds.

Trinidad Scorpion Cardi

This is a rare version to the regular Trinidad Scorpion.  Pods ripen from green to bright yellow and are thicker and longer than regular TS, with a fruity taste and large production potential.   Picture from Pucker Butt.

Trinidad Scorpion Craig's Deluxe

There are several Scorpion strains.  This is a hybrid and trademarked version from The Redwood City Seed Company.  Their catalog claims the plant can reach five feet tall, and warns that gloves and a fume mask are essential when handeling the pods.  This pod is visually intimidating and even hotter than it looks.   Blocky, bumpy, wrinkled, gnarly looking pods ripen green to red.  (Note: growing conditions will affect shape and heat level, so not all pods will have the “tail”.)

Vietnamese Multi-color Hot

A visually stunning pepper from Vietnam, these large, bushy plants produce loads of upright, cone-shaped 1½” hot peppers. Pods start out purple then turn cream, then golden orange, and finally bright red. Purple stems with top foliage turning purple as the plant matures. Peppers are tasty and easy to dry when fully ripened to red. Absolutely gorgeous!

Yolo Wonder

"Improved strain of California Wonder, larger and more mosaic resistant, 4-4.5 x 3.75-4 in. diameter, thick flesh, 3-4 lobes, dark green to red, pendant, compact spreading 24-28 in. plant, dense foliage protects against sunscald. Thick skinned holds up well for baking or stuffing. Sweet, delicious and eaten raw in salads."  Text and picture from Sustainable Seed Company

Yum Yum red

Yum Yum red (and yellow) produce delightful small sweet fruit that you often see featured in stores.  Wonderful for salads, snacks or on relish trays.  Fruit is slightly smaller than Lunchbox.

Yum Yum yellow

This is the orange version (also available in red color) of the mini sweet peppers you find at the grocery store. Very tasty 2½-3” x 1” pods turn from green to gold and orange. Productive and extra early to ripen. Fruit is a bit smaller than Lunchbox.

Zia Pueblo Mix NM

Here is an open-pollinated New Mexico variety developed by a farmer at Zia Pueblo. This 6” pepper has great flavor for roasting while green and gets even better when red ripe. Delicious flavor with very mild heat. Good for drying.