Big, heavy, blocky peppers measure 4½ inches long and wide, and mature to red early in the season. This variety has protection against 3 races of bacterial leaf spot and 2 pepper viruses. 65 days to green; 78 days to red.
Big, blocky bell peppers are a mature green in 70 days, then turn to a beautiful golden-yellow in just two more weeks. The peppers are about 4½ inches long and wide, and are smooth and consistently well shaped. As a bonus, plants are tolerant to most pepper viruses and 3 races of bacterial spot. Extra sweet when fully yellow.
Sweet cubanelle peppers are 6 to 7 inches long and excellent for frying or eating fresh in salads. Light green, 3-lobed peppers are most often eaten in the green stage, but when they turn red, they become even sweeter and more nutritious. Vigorous plants are resistant to three races of bacterial spot. 70 days.
Very early, colorful bell peppers start out as ivory, turn persimmon orange, then finally mature to red. Fruit is typically in all 3 color stages at one time, making for a striking appearance in the garden. Peppers are 4 to 5 inches long and very sweet. Great production and continuous fruiting on short, compact plants. 60 days.
Wow. These smooth, giant, meaty peppers grow up to 5 inches in length. Fruit are meaty with medium heat. Great for stuffing or grilling or salsa. Plants reach 18 to 24 inches. 70 days.
Tajin produces excellent yields of 4 inch by 1.5 inch jalapeno fruit that are dark green in color. Pungency is medium to hot – 4,000 to 6,000 scovilles. 68 days.
Early maturity is the hallmark of this jalapeno. The 3 inch fruit are 1 ½ inches wide, and have plenty of pungency. Great for fresh salsa, or in cooking. 67 days.
The bull’s horn golden yellow pepper is a classic Italian heirloom, great for grilling, stuffing, for salads or for eating raw. Peppery flavor is neither hot nor very sweet. Fruit reach 8 inches in length and 2 inches in width. 85 days.
Ranked as the hottest pepper in the world by Guinness, and registering at over 1,500,000 Scoville heat units, this is not a pepper for the timid. The fruit average 1.5 to 2 inches in length and have a nice fruity flavor if you are able to dilute the heat in your favorite dish to something you can eat. Fruit look like a bumpy little devil with a pointed tail. Reaper seeds are difficult to germinate and require a heating pad and thirty days just to sprout. 95 days.
Fruit of this unusual habanero average 3 to 4 inches in length with a slender width. Fruit have a fruity habanero flavor with high pungency. Sturdy plants reach 36 inches, and offer good cover against sunburn. Produced commercially in the Yucatan Peninsula, this variety is very productive. It even performs well in cooler climates. 90 days.
Many people have difficulties growing large size ancho peppers in hot areas. Carranza was bred to produce large peppers even in hot conditions, and that will make many growers and gardeners happy. Fruit reach 6 to 7 inches in length, and 3 inches in width, with just a touch of heat – 500 scoville units. Harvest fresh for poblano, or dry them for ancho. Color changes from dark green to red. 68 days.
This is a heavy pepper, and not only is it absolutely huge, it is also deliciously sweet, especially when it fully ripens to golden yellow. Thick walls and a high vitamin C content lend it well to using fresh in salads or for cooking or stuffing. 77 days.
This chili pepper is different from others in its class, sporting 6 to 9 inch fruit that mature green to red and taper to a point, reminding us of its namesake – Texas Longhorn cattle. Pungency reaches 10,000 to 20,000 Scoville units, offering a punch for those who like it hot, and flavor just right for salsa. Plants grow to 40 inches and will require staking due to heavy yield potential. Does well in hot climates. 85 days.
This mix contains red, yellow, purple, green, and orange colored cayenne varieties. The small tapered three inch fruit are pungent. They are edible and make an excellent display for ornamental gardens. When dried, they keep their attractive colors. Plants grow up to 20 inches in height. Average maturity 57 days.
A new blocky bell pepper that matures from green to yellow. Bred for productivity, Sweet Amarillo really loads up the fruit. It can grow well in the garden or even your greenhouse. 77 days.
When you buy a packet of the Rainbow blend, you get green, red, yellow, orange and purple colored bell peppers. The multitude of colors makes this a very popular mix. What a nice presentation at a farmer’s market and what a nice treat for your friends and family. Average maturity 60 days.
An improved Santa Fe Grande type that offers earliness, superior size, milder flavor, and higher yields. Fleshy peppers, 4 in. long and 2 in. wide, ripen from yellow to red and have 500 to 600 Scoville units. Use them for salsas, sauces, and pickling, or try them stuffed and then grilled. Vigorous plants set fruit continuously throughout the season. 66 days.
Many commercial growers know about this pepper because of the jumbo sized fruit that sells quickly at the produce stand. However, home gardeners can now benefit from the productivity, large size, thick walls, and great taste. It has resistance to TMV as well. 75 days
Enormous jalapenos that are bigger than any we have trialed in the past. The fruit are nearly 5 inches long and produce great yields of outstanding fruit that turn from green to red. The heat does not linger on your tongue. Flavors and aroma are more complex that most jalapenos, so Paquime is really great for making salsa. It is also great for grilling or stuffing. 70 days to mature green fruit.
This pepper has been discontinued from production. We recommend the Orange Blaze hybrid pepper in its place.
After trialing successfully in multiple locations across the U.S. this pepper has what it takes to be a top performer in your farm or garden. Yield potential is very high, and you also have protection from bacterial leaf spot races 1-3, 7 and 8, plus Tobacco Mosaic Virus. The blocky bell shaped fruit ripen from green to orange very quickly, and measure 3.5 by 4”. Ripe green fruit are available in just 55 to 60 days from transplant, and mature orange fruit in 70 to 75 days. And did we mention, it is really a sweet treat?
This blocky bell pepper offers more than just good taste and large size fruit. It resists 5 races of bacterial leaf spot, phytopthora blight, tobamo virus, and has great yield potential. The 4 to 4 ½ inch fruit ripen from green to red with thick walls. 73 days.
A 2018 All-America Selections winning habanero that has no heat. It offers all the flavors of a traditional habanero, but it will not trouble those who can’t eat a hot pepper. In addition, the variety is early-maturing and produces up to 100 peppers per plant. Fruit matures to a brilliant red. 85 days.
Super Khi offers a beautiful ornamental plant with a semi-compact growth habit, sporting an abundance of hot chili peppers that are borne upright. The vigorous plants and pungent fruit provide a lasting source of delicious flavorings for Chinese or Thai dishes. Fruit mature from green to red, and are best harvested when red at 1.5 inches in length. 70 - 75 days
These creamy white peppers are smaller than the typical habanero, only about 1½ inches long and ½ inch across, but with the same habanero heat and distinctive fruity flavor. Expect abundant harvests of these very hot peppers. 90 days.
Very large, 4-lobed blocky bell pepper is hard to beat for its earliness and large size. Fruit becomes 4½ inches long and wide, and seems to set well even in heat. Plants provide good foliage cover and are resistant to two types of bacterial spot and three pepper viruses. 60 days green; 75 days red.
This extra-large habanero is not only special for its size and productivity, it also ranks as one of the world’s hottest peppers. Expect an impressive harvest of these 2½ inch long chocolate-brown peppers, but handle with care as these fruit are searingly hot. This is a beautiful and very tasty habanero. 85 days.
Beautiful, clear lemon-yellow cayenne peppers really load up on compact plants. Slightly curved peppers become about 4 inches long and ½ inch wide. This is an unusual color in a hot pepper, making it a real standout in the garden. 72 days.
Dark-green peppers mature to almost brown and are 5 inches long and 2½ inches wide with a slight taper and blunt end. These are a little longer and milder than Ancho 101, with Scoville units from 600 to 1,800. 75 to 80 days.
Very compact, densely foliaged plants bear an abundance of bright yellow or red, thin-skinned hot peppers that are shaped like a tam o' shanter. Actually a type of squash pepper. Interesting shape and spicy taste make this pepper good to eat fresh, pickle, or use as a garnish. 95 days.
Also known as the common bird pepper, this is the tiny ovoid form that is about the size of a pea. Extremely hot, the sensation reportedly disappears rapidly. Plants are prolific, growing wild in parts of the southern U.S. 90 days.
Very unusual and ornamental pepper plant is variegated both on the foliage and the peppers themselves. Both leaves and fruit are striped with creamy white and green, with the peppers eventually turning orange-red. Very hot fruit, 1 to 2 inches long, was used to season fish and shellfish in Baltimore and Philadelphia back in the 1930’s and 1940’s. 75 days.
This wonderful seasoning pepper from Trinidad may look like a typical habanero, but it has no heat. What it does have is delectable pepper flavor that adds so much to make Caribbean dishes really special. Pendant peppers are 1 to 1½ inches long and mature to golden orange-yellow. Plants are tall and prolific. 80 to 85 days.
Developed by the Chile Pepper Institute, this pepper has all the wonderful flavor of a habanero but with very little heat, only about 800 Scoville units. The distinctive habanero citrus-like aroma and flavor remains and many people can enjoy it better without the searing heat of a regular habanero. The word “suave” means smooth or mild in Spanish, and that is descriptive of the mellow flavor this variety delivers. 95 days.
This is a beautiful purple-fruited version of Serrano. Peppers turn deep purple and are a little longer than those of regular Serrano, but with the same candle-flame shape. Plants are tall and branching with the fuzzy foliage typical of Serranos. Very hot and wonderful for salsas as well as many other dishes. 85 days.
These small, light yellow peppers are about 3 inches long and 1 1/2 inches wide, tapering to a point and resembling a miniature banana pepper. They are not sweet, however, but about as hot as a Jalapeno, measuring 5,000 to 8,000 Scoville units. They can be enjoyed fresh, but are also perfect for pickling. Their small size and medium-thick walls make them ideal for putting up into jars for use in salads, sandwiches, or salsas. Eventually, this pepper ripens to orange-red. 75 days.
This is the first hybrid sweet cherry pepper, offering earlier maturity and more uniform size and shape than open-pollinated cherry peppers. Very productive plants yield loads of 1 1/4-inch round fruit that mature from dark green to bright red. These are best loved for pickling, and the peppers can be used green, red, or halfway in between. 68 days to green.
These cute little miniature bell peppers are just an inch or two long and feature very sweet flavor. Best when harvested as fully yellow, they are great for putting out whole on platters or cut up as sweet additions to salads. Compact plants produce an impressive amount of peppers. 55 days.
This completely heat-free jalapeno is an improved version of the popular Fooled You Hybrid. Get jalapeno flavor without the heat or mix with hot jalapeno varieties to create the exact heat level you want in hot sauces and salsas. Improvements include disease resistance to Bacterial Spot, races 0-3, 7, and 8. Expect large harvests of these peppers that are 4½ inches long and 1½ inches wide. 90 days.
This new heatless habanero has all the exotic, floral flavor of the habanero pepper with absolutely none of the heat. Hence, the clever name: haba (for habanero) nada (Spanish for nothing). Expect abundant harvests of these 2 to 3 inch long peppers when the plants have heat, full sun, even watering, and not too much nitrogen. Harvest peppers when bright orange for their best flavor. Bred by Dr. Michael Mazourek of Cornell University. 70 days green; 90 days orange.
Delicious little sweet peppers are nearly seedless and the perfect size for tucking into lunch boxes or adding to an appetizer tray. We offer this blend, which has an assortment of color types that include golden tangerine, red, and yellow. Plants will become loaded with large harvests, but the peppers keep well and still stay crunchy once harvested. What a great way to get kids (of all ages) to eat their vegetables!
Medium-hot peppers with a distinctive flavor are 4 to 6 inches long and deep orange-red with brown tones. The name means “little gourd” for the rattling sound the seeds make in the dried pods, which are good for adding to salsas and sauces. 90 days.
ALL AMERICA SELECTIONS WINNER. 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 Scoville units of heat, making them great for giving an extra kick to salsas and pico de gallo. 75 days.
Early season 3 to 4 - lobed blocky bell pepper that sets fruit even under adverse conditions. Recommended for the North and other short season areas. Deep green peppers mature to red. Tobacco mosaic resistant. 60 days.
Released by the New Mexico Agricultural Experiment Station. The first chile pepper that turns bright yellow at maturity. Beautiful smooth fruits are 4 to 6 inches long and excellent for drying and making into wreaths or ristras. Also good to eat, with a typical chile pepper flavor. 75-80 days.
So named because of its shape resembling a mushroom, it is also sometimes known as a squash pepper for its resemblance to a patty-pan squash. Maturing to golden yellow, this is an extremely hot fruit. Abundant harvests of these thin-skinned, 2 inch peppers. 80 days.
ALL AMERICA SELECTIONS WINNER. Bright yellow-gold Italian-type sweet peppers are 7 to 9 inches long with a tapered tip. These peppers are richly flavored, juicy, and meaty, making them wonderful for eating fresh, grilling, or roasting. If you’ve never tasted a perfectly ripe, roasted golden pepper, you are in for a special treat. This variety can be compared to Golden Marconi, but has earlier maturity. 70 days.
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. 75 days.
Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. 80 days.
Very hot chile called for in many recipes. Candle-flame shaped fruit are 2¼ inches long, green, then red at full maturity. Borne on attractive 30 to 36 inch branching plants. Suitable for salsas and sauce recipes as well as eating fresh. 75 to 80 days.
This impressively large red bell pepper has extra-thick walls and succulent sweet flavor. Its disease package is impressive too, including resistance to Tobacco Mosaic Virus, Phytophthora root rot, and Bacterial Spot, races 0-3, 5, 7, and 8. Shiny, firm peppers are 5 to 7 inches long and 3 inches wide, starting out green then ripening to bright red. Peppers feel heavy in the hand because they are so meaty and full of refreshing sweet pepper juice. 75 days green; 85 days red.