Salsa Peppers

7 Pot Brain Strain Chocolate Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

100+ days. Capsicum chinense. Open Pollinated. 7 Pot Brain Strain Red Pepper. The plant produces good yields of 2" long by 2" wide wrinkled Habanero hot peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to red when mature. T

100+ days. Capsicum chinense. Open Pollinated. 7 Pot Brain Strain Yellow Pepper. The plant produces good yields of 2" long by 2" wide wrinkled Habanero peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to yellow when mature.

7 Pot Bubblegum Orange Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

7 Pot Bubblegum Red Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

120+ days. Capsicum chinense. Open Pollinated. 7 Pot Douglah Pepper. The plant produces good yields of 2 ¼" long by 1 ¼" wide wrinkled Habanero hot peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to dark brown when mature. The plant has green stems, green leaves, and creamy-yellow flowers. It is so hot it is enough to spice up 7 pots of stew. This is one of the rarest and hottest of the 7 pod strains. Excellent for making salsa, hot sauce, and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat Units: 1,450,000.

7 Pot Gigantic Chocolate Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

7 Pot Infinity Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

120+ days. Capsicum chinense. Open Pollinated. 7 Pot Jonah's Yellow Brain Pepper. The plant produces good yields of 2 ½" long by 2" wide Habanero peppers. Peppers are extremely hot, have medium thin flesh, and turn from green to yellow when mature. The pl

7 Pot Mad Ballz Red Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

120+ days. Capsicum chinense. Open Pollinated. 7 Pot Red Pepper. The plant produces good yields of 2" long by 1 ¼" wide wrinkled Habanero hot peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to red when mature. The plant has green stems, green leaves, and creamy-yellow flowers. It is so hot it is said one pepper is enough heat to spice up 7 pots of stew. Excellent for making salsa, hot sauce, and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat Units: 900,000.

100+ days. Capsicum chinense. Open Pollinated. 7 Pot White Pepper. The plant produces good yields of wrinkled Habanero peppers. Peppers are extremely hot and turn from green to white when they mature. The plant has green stems, green leaves, and creamy yellow flowers. It is so hot it is said to provide enough heat to spice up 7 pots of stew. A variety from Trinidad & Tobago. Scoville Heat Units: 950,000.

120+ days. Capsicum chinense. Open Pollinated. 7 Pot Yellow Pepper. The plant produces good yields of 2" long by 1 ½" wide wrinkled Habanero hot peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to yellow when mature. The pl

90 days. Capsicum baccatum. Open Pollinated. The plant produces good yields of 3 ½" long by 1 ½" wide hot peppers. It is a chili pepper variety prized for its productive plants, unique citrusy flavor, and moderate-to-hot heat. Peppers are medium hot, have medium-thin flesh, and turn from light green to pale yellow to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for salsa and for making hot pepper flakes and seasoning spice powder. Excellent choice for home gardens. United States Department of Agriculture PI 281320. A variety from Curico, Chile.

90 days. Capsicum chinense. Open Pollinated. Aji Dulce Pepper. The plant produces good yields of 2" long by 1 ¼" wide wrinkled Habanero peppers. Peppers are mildly hot with just a tint of heat, have medium thin flesh, and turn from light green to orange w

90 days. Capsicum chinense. Open Pollinated. Aji Dulce Pepper. The plant produces good yields of 1 ½" long by 1 ¼" wide wrinkled Habanero peppers. Peppers are mildly hot with just a tint of heat and turn from light green, to orange, to dark red when matur

90 days. Capsicum chinense. Open Pollinated. Aji Dulce Pepper. The plant produces good yields of 2" long by 1" wide Habanero hot peppers. Peppers are mildly hot, have medium thick flesh, and turn from green, to orange-red, to red when mature. The plant has green stems, green leaves, and white flowers. Peppers have a flavor and aroma similar to Habanero but without heat. Usually prepared with sauteed vegetables, rice, and bean dishes. Also dried and ground into a powder and used as a spice. It is popular in Central and South American dishes that need great pepper flavor but low heat levels. A variety from Venezuela.

Aji Dulce Yellow Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

90 days. Capsicum pubescens. Open Pollinated. Aji Mango Pepper. The plant produces high yields of 3" long by 1" wide hot peppers. Peppers are very hot, have medium thick flesh, and turn from light green to bright orange when mature. It has a unique mango flavor. Great for pickling, salsas, and stuffing with cream cheese for a spicy appetizer. A rare variety from Peru. Scoville Heat Units: 125,000.

90 days. Capsicum chinense. Open Pollinated. Aji Peach Pepper. The plant produces good yields of 2 ½" long by ¾" wide hot peppers. Peppers are very hot, have thin flesh, and turn from green to peach when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling, making salsa, hot sauce, and seasoning spice powder. A very rare variety from Brazil.

70 days. Capsicum baccatum. (F1) Aji Rico Pepper. This early maturing plant produces high yields of 4" long by 1 ½" wide hot peppers. Peppers are mildly hot, have thin flesh, and turn from green to red when they mature. The plant has green stems, green leaves, and white flowers. The peppers have a deliciously refreshing citrus flavor combined with a pleasing amount of medium heat. Excellent fresh, salsa, hot sauce, and making spicy paprika. Suitable for home gardens and market growers. A variety from the USA. Scoville Heat Units: 500.

80 days. Capsicum annuum. Open Pollinated. Aleppo Pepper. The plant produces good yields of 4" long by 1 ½” wide peppers. Peppers are medium hot, have medium thick flesh, and turn from green to bright red when mature. Just the right heat for those who want a spicy smoky pepper that is not too hot. Excellent for salads, stirfrying dishes, and dried to make pepper flakes and pepper powder spice. Also known as Halaby Pepper. A variety from Aleppo, Syria. Scoville Heat Units: 10,000.

77 days. Capsicum annuum. (F1) Altiplano Serrano Pepper. The plant produces high yields of extra-large 5” long by ½" wide Serrano peppers. It is a popular Serrano variety prized for its larger-than-average fruits, high yields, and vigorous growth. These high-quality peppers are very hot and turn from glossy green to red when mature. The plant has green stems, green leaves, and white flowers. These large Serrano peppers are produced earlier and are easier and faster to harvest than other smaller Serrano varieties. Great for salsas, pickling, or used fresh in salads. An excellent choice for home gardens, Farmer’s Markets, market growers, open production, and commercial production. United States Department of Agriculture, NA 87508. A variety from the USA.

80 days. Capsicum annuum. (F1). Amando Pepper. The plant produces good yields of 7" long by 1" wide hot peppers. Peppers are hot and turn from dark green to dark red when mature. Peppers are straight with a pointed end. Great cooking pepper. The plant has green stems, green leaves, and white flowers. A variety from the USA. Disease Resistance: TMV.

90 days. Capsicum chinense. Open Pollinated. Amazon Bomb Pepper. The plant produces high yields of 1 ½" long by ¾" wide Habanero peppers. Peppers are very hot and turn from green, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for making beef jerky, jerk sauces, pickling, salsa, hot sauce, and seasoning spice powder. A variety from the USA.

75 days. Capsicum annuum. Open Pollinated. Anaheim College 64 Pepper. The plant produces good yields of 8" long by 1 ¾" wide Anaheim peppers. Peppers are mildly hot, have medium thick flesh, and turn from green to red when mature. The plant has green stem

100+ days. Capsicum chinense. Open Pollinated. Antillais Caribbean Pepper. The plant produces good yields of 2" long by 1 ½" wide Habanero peppers. Peppers are very hot, have medium thick flesh, and turn from light green, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling, making salsa, hot sauce, and seasoning spice powder. A rare variety from the Caribbean region. Scoville Heat Units: 75,506.

90 days. Capsicum chinense. Open Pollinated. Apocalypse Scorpion Chocolate Pepper. The plant produces high yields of 3" long wrinkled Habanero peppers with a scorpion stinger tail. It is a superhot chili pepper variety known for its extreme heat and distinctive smoky-sweet flavor profile alongside the intense burn. Peppers are extremely hot, have bumpy, medium-thick flesh, and turn from green to chocolate when mature. The plant has green stems, green leaves, and white flowers. Excellent for fresh use: 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.

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.

100+ days. Capsicum chinense. Open Pollinated. Aribibi Gusano Pepper. The plant produces heavy yields of 1 ½" long by ½” wide hot peppers. Peppers are very hot, have medium thin flesh, and turn from pale green, to yellow, to creamy white when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. It is also known as Arivivi Gusanao Pepper or the Caterpillar Pepper. A rare variety from Bolivia.

75 days. Capsicum chinense. (F1) Armageddon Pepper. The plant produces good yields of 1 ¼” long by 1 ¼” wide wrinkled Habanero peppers with a pointed tip. Peppers are extremely hot, have medium thick flesh, and turn from pale green, to orange, to bright red when mature. The plant has dark green leaves, green stems, and creamy yellow flowers. It matures up to 2 weeks earlier than the Carolina Reaper and some say it tastes hotter. Be very, very careful handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. The world's first hybrid super hot chili with a Scoville rating of 1.3 million. Excellent choice for home gardens. A variety from the USA. Scoville Heat Units: 1,300,000.

Arriba Jalapeno Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

90+ days. Capsicum chinense. Open Pollinated. Australian Lantern Red Pepper. The plant produces good yields of ¾" long by ½" wide hot peppers. Peppers are very hot, have medium-thin flesh, and turn from green, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling, salsa, hot sauce, and seasoning spice powder. A variety from Australia.

80 days. Capsicum annuum. (F1) Bambino Pepper. The plant produces high yields of 2 ½" long by 1" wide Jalapeno peppers. Peppers are hot, have thick flesh, and turn from dark green to deep red when mature. Usually used when green. The plant has green stems, green leaves, and white flowers. It does well in hot and humid conditions. Excellent fresh use, for pickling, making salsa, hot sauce, and seasoning spice powder. Heat Tolerant. High Humidity Tolerant. An excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. A variety from the USA. Disease Resistant: BLS.

100+ days. Capsicum chinense. Open Pollinated. Barbados Pepper Seeds. The plant produces heavy yields of 2" long by 1 ¼" wide wrinkled Habanero peppers. Peppers are very hot, have medium thick flesh, and turn from light green, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for making salsa, hot sauce, and seasoning powder. Also known as Bonney Pepper. A rare variety from Barbados.

80 days. Capsicum annuum. Open Pollinated. Beaver Dam Pepper. The plant produces good yields of 4" long by 2" wide hot peppers. It is a mild Hungarian heirloom hot pepper variety brought to Beaver Dam, Wisconsin, by Hungarian immigrant Joe Hussli. Peppers are mildly hot and turn from lime green to red when mature. The plant has green stems, green leaves, and white flowers. Peppers are crunchy and delicious. Excellent if sliced into rings and added to a cheese and bologna sandwich. It is also perfect for stuffed peppers, roasting, salsa, and pickling. A 1929 heirloom variety from Hungary. Scoville Heat Units: 700.

85 days. Capsicum chinense. Open Pollinated. Beni Highlands Pepper. This early maturing plant produces high yields of 2" long by ¾" wide elongated Habanero peppers. Peppers are hot, have medium thick flesh, and turn from green, to lemon yellow, to golden yellow when mature. The plant has green stems, green leaves, and white flowers with a tint of green. Suitable for containers. Recommended for Northern States with a shorter growing season. A rare variety from Bolivia.

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Black Pepper. The plant produces good yields of 3" long by ½” wide wrinkled Habanero peppers. Peppers are extremely hot, have medium thin flesh, and turn from green, to mustard, to brown (almost black) when mature. The plant has dark green leaves, green stems, and white flowers. This variety is a cross between the Red Bhut Jolokia and the Pimenta De Neyde from Brazil. Growers are trying to stabilize it, but not there yet. If you grow this variety you may get many variations from dark purple to almost black peppers. A rare variety from India. Scoville Heat Units: 1.000,000.

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Chocolate Pepper. The plant produces good yields of 3 ½" long by 1" wide chocolate wrinkled hot peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to chocolate

100+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Golden Pepper. The plant produces good yields of 3 ½" long by 1" wide canary yellow wrinkled hot peppers. Peppers are extremely hot and turn from green to canary yellow when mature. The plant has dark green leaves, green stems, and white flowers. It is said to be one of the hottest peppers in the world. Also known as the Ghost Pepper. Try growing Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. A variety from India. Scoville Heat Units: 1,000,000.

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Green Pepper. The plant produces good yields of 2" long by 1 ½" wide wrinkled Habanero peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to mustard green when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling. and making salsa, hot sauce, and seasoning spice powder. A rare variety from India. Scoville Heat Units: 1.000,000.

100+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Improved Light Green Pepper. The plant produces good yields of 3 ½" long by 1" wide elongated Habanero peppers. Peppers are extremely hot and ready to be eaten when light green. Peppers turn from light green to dark green to orange to red when mature. The plant has dark green leaves, green stems, and white flowers. Also known as the Ghost Pepper. A variety from India. Scoville Heat Units: 1,000,000.

Bhut Jolokia Ghost Mustard Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

100+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Orange Pepper. The plant produces good yields of 2 ½" long by 1" wide by hot peppers. Peppers are extremely hot and turn from green to orange when mature. The plant has dark green leaves, green stems, and white flowers. It is said to produce the best taste when orange. One of the five hottest peppers in the world. Try growing the Naga Jolokia, the Dorset Naga, and the Naga Morich. A variety from India. Scoville Heat Units: 1,000,000.

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Peach Pepper. The plant produces good yields of 2 ½" long by 1" wide wrinkled Habanero peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to peach when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling. and making salsa, hot sauce, and seasoning spice powder. A variety from India. Scoville Heat Units: 1,000,000.

Bhut Jolokia Ghost Red Peppers

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost White Pepper. The plant produces heavy yields of 2 ½" long by 1" wide white wrinkled hot peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to white when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling. and making salsa, hot sauce, and seasoning spice powder. One of the hottest pepper in the world. Try Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. Also known as the Ghost Pepper. A variety from India. Scoville Heat Units: 1,000,000.

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Yellow Pepper. The plant produces heavy yields of 3 ½" long by 1 ¼" wide by Habanero peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to golden yellow when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling. and making salsa, hot sauce, and seasoning spice powder. Try Naga Jolokia, the Dorset Naga, the Bih Jolokia, and the Naga Morich. Also known as the Ghost Pepper. A rare variety from India. Scoville Heat Units: 1,000,000.

Bhut Jolokia Mix Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

90+ days. Capsicum chinense. Open Pollinated. Bhut Orange Copenhagen Pepper. This early maturing plant produces heavy yields of 3" long by 3” wide Habanero peppers. It is a popular super-hot pepper variety, an orange variant of the Bhut Jolokia or Ghost pepper. Peppers are extremely hot, have medium-thin flesh, and turn from green to orange when mature. The plant has green stems, green leaves, and white flowers. Excellent for salsa, pickling, and drying; a good pepper for making pepper flakes and seasoning spice powder. A variety developed in Copenhagen, Denmark, around 2009. A rare variety from Denmark. Scoville Heat Units: 900,000.

120+ days. Capsicum chinense. Open Pollinated. Bhutlah Chocolate Pepper. The plant produces good yields of 2 ½" long by 1 ½" wide chocolate wrinkled Habanero peppers. It is a super-hot chili pepper variety, a cross between the Bhut Jolokia and the 7 Pot Douglah. It produces irregularly shaped, wrinkled pods that ripen to a deep chocolate-brown color. Peppers are extremely hot, have medium-thick flesh, and turn from green to chocolate when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling. and making salsa, hot sauce, and seasoning spice powder. Also known as Chocolate Bhutlah Pepper. It is claimed to be one of the hottest peppers in the world. A variety from India. Scoville Heat Units: 1,500,000 to 2,000,000.

Bhutlah Red Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

69 days. Capsicum annuum. (F1) Big Guy Pepper. This early maturing plant produces heavy yields of 5" long by 1" wide Jalapeno peppers. It's the biggest Jalapeno we've ever seen. Peppers are medium hot, have thick walls, and turn from glossy dark green to red when mature. The plant has green stems, green leaves, and white flowers. It is usually used when green. This spicy Jalapeno is perfect for slicing, stuffing, grilling, or pickling, and ideal for nacho slices. An excellent choice for home gardens, farmer’s markets, and market growers. A variety from the USA.

85 days. Capsicum annuum. (F1) Biker Billy Pepper. The plant produces good yields of 3 ½" long 2" wide Jalapeno peppers. Peppers are hot and turn green to red when mature. The plant has green stems, green leaves, and white flowers. It is named after Biker Billy Hufnagle, who has a cable TV show. Excellent for salsa, sauces, and pickling. A variety from the USA. Scoville Heat Units: 30,000.

90 days. Capsicum chinense. Open Pollinated. Billy Goat Pepper. The plant produces high yields of ½" long by ¾" wide hot peppers. Peppers are very hot, have medium thick flesh, and turn from green, to orange, to dark red when mature. The plant has green l

Biquinho Iracema Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

90 days. Capsicum chinense. Open Pollinated. Biquinho Red Pepper. The plant produces high yields of 1 ¼" long by ¾" wide pendant shaped hot peppers. Peppers are mildly hot, have medium thick flesh, and turn from green to brilliant red when mature. Great for adding a dash of hot spice to your dish. The plant has green stems, green leaves, and white flowers. Excellent fresh use, for pickling, making salsa, hot sauce, and seasoning spice powder. Also known as Chupetinho. A rare variety from Brazil.

90 days. Capsicum chinense. Open Pollinated. Biquinho Yellow Pepper. The plant produces high yields of 1 ¼" long by ¾" wide pendant shaped Habanero peppers. Peppers are mildly hot, have medium thick flesh, and turn from green to brilliant yellow when mature. It has a light lemon flavor with a slight hot twist. The plant has green stems, green leaves, and white flowers. Excellent fresh use, for pickling, making salsa, hot sauce, and seasoning spice powder. Also known as Chupetinho. A rare variety from Brazil.

85 days. Capsicum annuum. Open Pollinated. Bird Dung Pepper. The plant produces good yields of ½" long by ¼" wide Piquin peppers. Peppers are hot, have medium thin flesh, grow upright, and turn from green to red when mature. The plant has green stems, gre

90 days. Capsicum annuum. Open Pollinated. Bishop's Crown Pepper. The plant produces good yields of 1 ½" long by 3" wide three-sided hot peppers. Peppers are medium hot, have medium thick flesh, and turn from light green, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling, and making salsa, hot sauce, and seasoning spice powder. Peppers looks like a Catholic Bishop’s Crown. A variety from Barbados. Scoville Heat Units: 15,000.

85 days. Capsicum annuum. (F1) Black Magic Pepper. The plant produces high yields of 3 ½" long by 1½" wide Jalapeno peppers. The peppers are mildly hot, have thick flesh, and turn from dark green (nearly black) to red when mature. The plants have green leaves, green stems, and white flowers. It's one of the darkest green Jalapenos available. These beautiful Jalapeno peppers are great for pickling and salsa. Perfect processing Jalapeno. Excellent choice for home gardens, market growers, and open field production. A variety from the USA. Disease Resistant: BLS. Scoville Heat Units: 2,500.

Black Panther Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

85 days. Capsicum annuum. Open Pollinated. Black Prince Pepper. The plant produces good yields of 1 ¼" long by ½" wide hot peppers. Peppers are hot, grow upright, have thin flesh, and turn from blackish purple to red when mature. The plant has dark purple stems, dark purple leaves, and purple flowers. Excellent drying pepper and is great for making salsa and hot sauce. A beautiful ornamental pepper plant. Suitable for containers, pots, patios, borders, and rock gardens. A variety from the USA. Scoville Heat Units: 30,000.

Blue Ghost Peach Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

BOC X Reaper Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

100+ days. Capsicum chinense. Open Pollinated. Bonda Man Jacques Pepper. The plant produces good yields of 2" long by 1 ¼" wide elongated Habanero peppers. Peppers are very hot, have medium thick flesh, and turn from green to golden yellow when mature. The plant has green stems, green leaves, and white flowers. Excellent for making salsa, hot sauce, and seasoning powder. A variety from Guadalupe. Scoville Heat Units: 314,824.

85 days. Capsicum annuum. (F1) Bubba Jalapeno Pepper. The compact plant produces high yields of 3 ½" long by 1" wide Jalapeno peppers. Peppers are medium hot, have thick flesh, and turn from shiny green to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for fresh markets and processing. Suitable for containers. An excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. A variety from the USA. Scoville Heat Units: 20,000.

85 days. Capsicum annuum. Open Pollinated. Bulgarian Carrot Pepper. The plant produces good yields of 3 ½" long carrot-shaped peppers. Peppers are hot and turn from green to yellow to orange when mature. The plant has green stems, green leaves, and white flowers. Peppers are crunchy and used to make pickles, salsa, and marinades. An heirloom from Bulgaria. Scoville Heat Units: 30,000.

85 days. Capsicum chinense. (F1). Burning Bush Pepper. The plant produces heavy yields of 3" long by 1 ½” wide wrinkled Habanero peppers. Peppers are very hot and turn from green to orange when mature. The plant has green stems, green leaves, and white flowers. Peppers have a heat flavor with a touch of sweetness. It has the exact right taste with a pleasant aftertaste. Excellent drying pepper and picking. A variety from the USA. Scoville Heat Units: 180,000.

100+ days. Capsicum chinense. Open Pollinated. Cajamarca Pepper. The plant produces good yields of 3 ¼" long by ¾" wide elongated Habanero peppers. Peppers are hot, medium thick flesh, and turn from pale yellow, to purple, to orange, then to red when matu

61 days. Capsicum annuum. Open Pollinated. Cajun Belle Pepper. This early maturing plant produces good yields of 3" tall by 2" wide bell peppers with a mild spicy taste. Peppers are mildy hot and turn from light green to red when mature. Just the right heat for those who want a spicy pepper that is not too hot. Excellent for salsas, salads, and stir-fry dishes. A variety from the USA. Scoville Heat Units: 100.

Calabrian Diavolicchio Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

Calabrian Mazetti Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

75 days. Capsicum chinense. Open Pollinated. Calabrian Sigaretta Ristra Pepper. The plant produces good yields of 5" long by ¾” wide hot peppers. It is a traditional Italian heirloom chili pepper variety prized for its vibrant red color when ripe, slender shape (similar to a cayenne but often a bit thicker), and versatile flavor profile. Peppers are hot, medium-thick flesh, grow upright, and turn from green to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for making salsa, hot sauce, pickling, and seasoning spice powder. A rare heirloom variety from Calabria, Italy.

110+ days. Capsicum chinense. Open Pollinated. California Reaper Peach Pepper. The plant produces good yields of 3" long by 3" wide wrinkled Habanero peppers. Peppers are extremely hot and turn from light green to peach when mature. The plant has dark green leaves, green stems, and white flowers. It has a fruity and sweet flavor, but the intense heat level kicks in shortly after eating the pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. Be very, very careful handling this pepper. This pepper was created by crossing a Carolina Reaper and Jay's Peach Ghost Scorpion. The California Reaper is similar to the Carolina Reaper in hotness. Try growing the Carolina Reaper, Bhut Jolokia, Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. A variety was developed by Dr. Steve Bender in California, USA. Scoville Heat Units: 1,569.300.

Cambuchi Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

Campeon Peppers

90 to 120 days. Capsicum. Open Pollinated. Caribbean Blend Pepper. The plants produce good yields of a mixture of very hot peppers, They come in various shapes, colors, and hotness. Includes 10 varieties such as Jamaica Scotch Bonnet, Caribbean Red, and several other extremely hot peppers. Excellent for making hot pickles, hot sauces, and salsa. A must for Caribbean hot pepper lovers. A variety from the Caribbean region.

100+ days. Capsicum chinense. Open Pollinated. Caribbean Red Pepper. The plant produces heavy yields of wrinkled Habanero peppers, 1 ¾" long by 1 ¼" wide. Peppers are extremely hot, have medium-thick flesh, and turn from light green to orange to bright, glossy red when mature. The plant has green stems, green leaves, and white flowers. Excellent for making salsa, hot sauce, and seasoning spice powder. Also known as the Caribbean Red Habanero Pepper. A variety from the Yucatan region of Mexico. Scoville Heat Units: 400,000.

110 days. Capsicum chinense. Open Pollinated. Caribbean Yellow Habanero Pepper. The plant produces good yields of 1 ½” long by 1 wide Habanero peppers. It is a very hot Habanero variety prized by hot pepper enthusiasts for its intense heat and vibrant yellow color. Peppers are very hot, have medium-thick flesh, and turn from green to red when mature. The plant has green stems, green leaves, and white flowers. Excellent for sauces, pickling, and stir-fry. Also known as the Yellow Caribbean Habanero Pepper. A variety from the Yucatan region of Mexico. Scoville Heat Units: 450,000.

110+ days. Capsicum chinense. Open Pollinated. Carolina Reaper Chocolate Pepper The plant produces good yields of 2" long by 1 ¾" wide wrinkled Habanero peppers with a pointed tip. Peppers are extremely hot and turn from green to brown when mature. The plant has green stems, green leaves, and creamy yellow flowers. It has a smoky flavor that is perfect for meat dishes. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. This pepper is a cross between a Red Carolina Reaper Pepper and a Chocolate Trinidad Moruga Scorpion Pepper. It is currently the Hottest Pepper in the World! Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions. A variety from North Carolina, USA. Scoville Heat Units: 2,200,000

Carolina Reaper Golden Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

110+ days. Capsicum chinense. Open Pollinated, Plant produces good yields of 2" long by 1 ¾" wide wrinkled Habanero peppers with a pointed tip. Peppers are extremely hot and turn from green, to golden yellow, to mustard when mature. The plant has green st

110+ days. Capsicum chinense. Open Pollinated, Carolina Reaper Orange Pepper. The plant produces good yields of 2" long by 1 ¾" wide wrinkled Habanero peppers with a pointed tip. Peppers are extremely hot and turn from green to orange when mature. The plant has green stems, green leaves, and creamy yellow flowers. It has a citrus flavor that is especially popular in tropical cuisine. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. This pepper is a cross between a Red Carolina Reaper Pepper and an Orange Trinidad Moruga Scorpion Pepper. It is currently the Hottest Pepper in the World! Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A variety from North Carolina, USA. Scoville Heat Units: 2,200,000

Carolina Reaper Purple Peach Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

Carolina Reaper Purple Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

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.

Carolina Reaper White Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

110+ days. Capsicum chinense. Open Pollinated. Carolina Reaper Yellow Pepper. The plant produces heavy yields of 2 ½” long by 1” wide wrinkled Habanero peppers with a pointed tip. Peppers are extremely hot, have medium thin flesh, and turn from light green to bright yellow when mature. The plant has dark green leaves, green stems, and creamy yellow flowers. it has a fruity and sweet flavor, but the intense heat level kicks in shortly after eating the pepper. It is not yet stable and may throw off pods of differing colors and shapes. Be very, very careful handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions. Excellent choice for home gardens. A variety from North Carolina, USA. Scoville Heat Units: 2,200,000.

85 days. Capsicum annuum. Open Pollinated. Cascabella Pepper. The plant produces high yields of 1 ¾" long by ¾" wide conical shaped hot peppers. Peppers are medium hot, have thick skin, and turn from creamy yellow, to orange, to red when mature. The plant has green stems, green leaves, and white flowers. It is most often used when creamy yellow. It is an excellent pickling variety for making salsa. United States Department of Agriculture, NSL 20162. A variety from the USA. Scoville Heat Units: 4,500.

85 days. Capsicum annuum. Open Pollinated. Catarina Pepper. The plant produces good yields of 1" long by ½" wide hot peppers. Peppers are hot and turn from green to red when they mature. Peppers are said to have a taste of berry and tobacco flavor. Excellent in salsa, soup, tamales, and other dishes. An excellent choice for home gardens. A variety from Mexico.

75 days. Capsicum annuum. Open Pollinated. Cayenne Fiesta Blend Pepper. The plant produces heavy yields of 4 to 7" long by ½" wide Cayenne peppers. It is a popular chill pepper variety prized for its colorful mix of hot Cayenne pepper. Peppers are hot and come in a rainbow of colors: green, orange, purple, red, and yellow. The plant has green stems, green leaves, and white flowers. It is one of the best peppers for drying, seasoning pickles, chili, and salsa. Impress your neighbors with this beautiful, attractive ornamental plant. Suitable for containers. A variety from the USA. Scoville Heat Units: 50,000.

75 days. Capsicum annuum. Open Pollinated. The plant produces heavy yields of 6" long by ¾" wide Cayenne peppers. Peppers are very hot and turn from green to red when they mature. The plant has green stems, green leaves, and white flowers. One of the best

Charger Anaheim Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

85 days. Capsicum annuum. Open Pollinated. Charleston Hot Pepper. The plant produces heavy yields of 3 ½" long by ¾" wide Cayenne peppers. Peppers are very hot turn, have medium thin flesh, and turn from yellowish green, to golden yellow, to orange red, t

Cheiro Do Norte Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.

90+ days. Capsicum chinense. Open Pollinated. Cheiro Roxa Pepper. The plant produces high yields of ¾" long by 1" wide Habanero peppers. Peppers are hot, have medium thick flesh, and turn from purple to light pinkish purple when mature. The plant has gree

85 days. Capsicum chinense. (F1) Chichen Itza Pepper. This early maturing plant produces high yields of 2 ½" long by 1 ¼" wide orange Habanero hot peppers. Peppers are very hot, crunchy, and turn from green to peach when mature. The plant has green stems, green leaves, and white flowers. Peppers mature 15 to 25 days earlier than other Habanero varieties. Excellent for pickling, and making salsa, hot sauce, and seasoning spice powder. A variety from the USA. Disease Resistant: TMV. Scoville Heat Units: 180,000.

75 days. Capsicum annuum. Open Pollinated. Chimayo Pepper. The plant produces good yields of 3" long by 1" wide Anaheim peppers. Peppers are medium hot, have medium thick flesh, and turn from green to dark red when mature. The plant has green stems, green

Chocolate Champion® Pepper grows productive pepper plants with outstanding flavor, strong growth, and dependable harvests throughout the growing season.