Bhut Jolokia Ghost Peach Pepper Seeds

110+ days. Capsicum chinense. Open Pollinated. Carolina Reaper Red Pepper. The plant produces heavy yields of wrinkled 3" long by 3" wide Habanero peppers with pointed tips. Peppers are extremely hot, have medium-thick flesh, and turn from green to red when mature. The plant has dark green leaves, green stems, and creamy yellow flowers. It has a fruity, sweet flavor, but the intense heat kicks in shortly after eating the pepper. Be extremely careful when handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. This pepper was created by Ed Currie, who crossed a Pakistani Naga Pepper with a Red Habanero Pepper from Saint Vincent Island in the Caribbean. In 2013, the pepper was recorded as the Hottest Pepper in the World and is listed in the Guinness Book of World Records. Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! Also known as HP22B. Excellent choice for home gardens. United States Department of Agriculture, NA 82556. A variety from North Carolina, USA. Scoville Heat Units: 2,200,000.

100+ days. Capsicum chinense. Open Pollinated. Naga Viper Pepper. The plant produces high yields of 3 ½" long by 1" wide Habanero peppers. Peppers are extremely hot, have medium thin flesh, and turn from green, to orange, to red when mature. The plant has dark green leaves, green stems, and white flowers. This variety is a cross with the Naga Morich, Bhut Jolokia, and Trinidad Scorpion. It is one of the World’s Hottest Peppers. A variety was created in Cumbria, England. Scoville Heat Units: 1,359,000.

70 days. Capsicum annuum. Open Pollinated. Hot Lemon Pepper. This early maturing plant produces good yields of 4" long by ½" wide wrinkled hot peppers. Peppers are hot and turn from light green to pure lemon yellow when mature. The plant has green stems, green leaves, and white flowers. A hot spicy pepper with a unique flavor. Excellent for making hot sauce and for drying. An heirloom variety from Ecuador. Scoville Heat Units: 30,000.

85 days. Capsicum annuum. Open Pollinated. African Fish Pepper. The plant produces good yields of 1 ½" long by ½" wide hot peppers. Peppers are medium hot, have medium thin flesh, and turn from cream white with green stripes, to orange with brown stripes, then to red when mature. The plant has variegated leaves. An African American heirloom from the Philadelphia/Baltimore/DC region. The famous seasoning used in Crab Houses around the Chesapeake Bay. Peppers were dried and used as a spice to make a cream sauce for shellfish. This variety is thought to have been brought to America from Africa in the 1800s. Also known as the Fish Pepper. Scoville Heat Units: 13,500.

68 days. Capsicum annuum. (F1) Goliath Jalapeno Pepper. This early maturing plant produces good yields of 3 ¼" long by 1 ½" wide hot peppers. A favorite Jalapeno for slicing, stuffing, grilling, or pickling. Peppers are hot, have thick walls, and turn from glossy dark green to scarlet red when mature. The plant has green stems, green leaves, and white flowers. It is usually used when green. It is an excellent choice for home gardens, Farmer’s Markets, and market growers. A variety from the USA. Disease Resistant: PVY, TMV.

90 days. Capsicum chinense. Open Pollinated. Apocalypse Scorpion Red Pepper. The plant produces high yields of 3" long wrinkled Habanero peppers with a scorpion stinger tail. Peppers are extremely hot, have bumpy medium thick flesh, and turn from green to bright red when mature. The plant has green stems, green leaves, and white flowers. Excellent fresh use, for pickling, making salsa, hot sauce, and seasoning spice powder. The pepper was developed in 2015 by growers in Italy. One of the World's Hottest Peppers. It is said to be as hot as the Carolina Reaper. A variety from Italy. Scoville Heat Units: 1,600,000.