All Hot Pepper Seeds

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.

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.

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.

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.

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.

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.

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.

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.