All Hot Pepper Seeds

Bountiful harvest of pencil-shaped fruits that are 5 inches long and ½ inch thick, but often curled and twisted. Flavor is red hot and best used in very hot dishes. Easily dried. 75 days.

Hot cherry pepper is round and matures from green to bright red. Popular for pickling and preserving. May also be stuffed with cheese and used as a popper. Scoville rating ranges between 1,000 and 2000.

This very different habanero is the result of an accidental cross between a chocolate-colored habanero with an orange habanero, resulting in striking coloration and extreme heat. Peppers start out as light green with a bit of purple streaking, progress to a mustard-hued peach before finally ripening to pure orange. Fruit is large and quite ruffled, making for a very beautiful habanero which is also shockingly hot. Tall plants are quite productive. 90 days.

Also known as the bird pepper or chilepiquin. Released from New Mexico State University's Chile Pepper Breeding Program, and unique because the fruit falls from the stem at maturity, making harvesting easier. Oblong small fruit sets high in the plant canopy and when dried, has a pungency of 97,000 Scoville units. 120 days.

ALL AMERICA SELECTIONS WINNER. This ornamental pepper seems to explode in a riot of color, bringing bright orange and red to landscapes or containers. Chilly Chili is safe to use around children because the peppers are not pungent. 2 to 2½ inch long fruit are borne above the foliage and start out greenish-yellow, then turn to orange, and finally to dark red. Plants grow about 1 foot tall and wide.

Hybrid Hungarian hot wax pepper. Very productive plants bear 8-inch long, very hot banana peppers with medium-thick flesh. They mature from yellow to red and are larger than older, open-pollinated types of Hungarian Wax. Great for pickling. 60 days.

Extremely hot variety is originally from Thailand, and bears thin-fleshed peppers that are used especially in Oriental dishes. Clusters of bright-red peppers ripen on the tops of plants, with individual fruits up to 3 inches long. 90 days.

Fiery, thick-walled peppers grow 3 inches long and 1½ inches wide, with rounded tips. Dark green at first, then turning red. Good for fresh use or pickling; famous for nachos and other Tex-Mex dishes. 75 days.

Absolutely beautiful ornamental pepper is the blackest of any pepper plant we’ve ever seen. Compact plants grow no more than 2 feet tall with deep purple-black foliage, dark stems, purple flowers, and jet-black tiny peppers. The effect is quite striking in the vegetable garden. Peppers are edible although very hot. 90 days.

8 to 10 inch long cylindrical peppers are thin walled, and dark green ripening to dark brown. They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces. 75-80 days.

This is a type of Ancho/poblano pepper that matures to deep chocolate brown. Peppers are 6 inches long and 3 inches wide, tapering to a blunt end. They range in Scoville units from 500 to 2,000 and are used either fresh or dried in cooked sauces. Virus resistant plants. 85-95 days.

ALL AMERICA SELECTIONS WINNER. 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. Enjoy their unique flavor in hot sauce and salsas, as well as cut up fresh on tacos. Succeeds not only in hot, dry areas, but also in a wide range of growing conditions. 75 days.

Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long and 2 inches across. Plants are 20 to 24 inches tall. 70 days.

This strain from Greece is somewhat rare and prized by those who want the peppers for pickling. Because they are smaller and lighter in color than the regular Pepperoncini, homemade jars of these golden peppers look more like the commercial product. Same hot flavor as the other Pepperoncini, and the perfect additions to Greek salads. 62 days.

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 1,000, these cherry peppers pack a pleasant heat and can be enjoyed as pickled peppers or as appetizers stuffed with cheese. 65 to 70 days.

Fiery hot, wrinkled yellow peppers are related to habanero, and are at least as hot if not hotter. The searing heat has an excellent, citrus-like flavor that can be appreciated in the seconds before the heat sets in. Originally from Africa, these plants become 3 to 4 feet tall, maturing abundant crops of fruit earlier than plants of habanero. Peppers are 2 to 3 inches long with a wide top that tapers down to a point, and are shriveled all over. 80 days.

This form of Scotch Bonnet turns orange when fully ripe. While it resembles the habanero, its flavor is fruitier, making it a favorite in Caribbean cooking for pairing with tropical fruits. At 200,000 Scoville Units, it is searingly hot but delicious when combined with other food. 75 to 100 days.

One of the hottest and most productive jalapeno varieties on the market, this one yields 4-inch long peppers over a long season. These jalapenos are of top quality and turn out smooth and very dark green. Large, vigorous plants produce excellent yields and are resistant to Potato Y virus and 3 races of bacterial spot. 70 days.

4 inch long, slightly wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. They have a mildly hot but exciting flavor, and are commonly jarred for use in Greek salads and salad bars. Expect an abundant harvest. 62 days.

High-quality, uniform peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying. 76 to 80 days.

A Cayenne type of pepper with pointed pods, 2 to 3 inches long and ³/8 inch wide. They mature to dark red and are thin fleshed. Ranging from 15,000 to 30,000 Scoville units, they are usually ground into dry powder for red chile sauces or added to soups and stews. 80 days.

Seed for this habanero variety was found in the Caribbean, and grows a fiercely hot pepper that is hotter than the regular orange habanero. Dried samples of Caribbean Red measured 445,000 Scoville units whereas regular habanero tested at about 260,000 Scovilles. This pepper must be used carefully, but is wonderful for salsas, marinades, and making your own hot sauce. Bright red fruits are about 1½ inches deep and 1 inch wide and have flavor with fruity overtones. 110 days to red.

This very productive version of NuMex 6-4 offers 6 to 7 inch thick-fleshed peppers that turn from green to red. They are relatively mild in flavor and ripen earlier than most other peppers of this type. 65 days.

Fiery orange habanero type with 180,000 Scoville units and fruity taste matures 2 to 3 weeks earlier than open-pollinated habaneros. The peppers are also huge at 3 inches long and set in abundance on strong plants. 85 days.

Striking flashes of bright purple foliage stand out against almost black leaves while new growth is splashed with creamy white. Small glossy black peppers are hot and although mainly ornamental, are also edible. Plants grow about a foot tall with a slightly wider spread and a layered habit. Perfect for containers or planting in gardens, Purple Flash survives summer heat while still making an exotic display.

Dark purple fruit and violet-colored flowers are what make this plant so special. Purple peppers almost cover the foliage, turning the 2-1/2 foot tall plants nearly purple. Upon maturity, the peppers turn red and are extremely hot. At this stage, purple, orange, and red fruit may be on plants at the same time, making a very colorful and attractive display.

This popular seasoning pepper from Peru has a hot, citrusy flavor and is somewhat rare outside of South America. Robust plants become covered with the 2 inch long peppers that contain very few seeds and ripen to a beautiful bright sunshine yellow. True to their name, when peppers are cut open, they release a pleasant aroma of fresh lemons. These are very hot and easily dried for storage. 90 days.

Colorful 2 to 3 inch long narrow hot peppers erupt into a riot of color atop short, compact plants for a gorgeous ornamental display. Peppers start out yellow, progress to orange, and finally to deep, bright red, creating a long lasting, multi-colored effect that is reminiscent of brightly burning flames. Riot was developed by Dr. Jim Baggett at Oregon State University, and although classified as ornamental, the peppers are edible. 60-70 days.

ALL AMERICA SELECTIONS WINNER. Awarded for its unique qualities and excellent performance, this variety offers miniature bell peppers with a spicy flavor that is a tasty blend of heat and sweet. Peppers are mostly 3-lobed, 2 inches wide and 3 inches long, turning from green to scarlet and finally to deep red. Expect abundant harvests of these peppers to use in salsas, Cajun cooking, or any recipe where you want a little kick. 60 days.

The first hybrid chili pepper bred for increased yields and ornamental appeal. 2-1/2 inch cone shaped peppers have a thin, hot flesh that changes from green to orange to red. Borne upright on the semi-compact plant. Use fresh or dried in peppery ethnic dishes. 75 days.

This is a tiny pea-shaped chile that is no more than ¼ inch long and wide. This variety grows wild throughout Mexico and some parts of the Southwestern U.S. They are among the hottest peppers available, measuring about 100,000 Scoville units. The plants can grow to 4 feet and are capable of living for years where the climate allows. 95 days.

These ornamental peppers put on a dazzling display in gardens or containers, with masses of bright lemon-yellow and deep apricot-orange fruit on small, spreading mounds. Plants grow 9 to 12 inches tall and spread up to 16 inches with the small, hot peppers held above the foliage. Space plants 12 to 14 inches apart in the garden, or grow in containers of your choice. 72 days.

This pepper from Spain is traditionally used in its immature green stage, when it is picked quite small and fried in olive oil and served as a tapa. When harvested small, peppers are mild, but get hotter as they grow. At maturity, they are about 2½ inches long and 1¼ inches wide, deep red and fiery hot. 65 days.

A beautiful ornamental pepper with purple foliage and flowers, it bears a profusion of fruit in a rainbow of colors on 2 to 3 ft. tall plants. The small, cone-shaped, 1 inch fruit starts out purple, but turns to yellow, orange, and finally to red, with all color stages on the plant at once. Very hot peppers are edible, but are mainly grown for their striking appearance. 80 days.

Often seen in grocery stores labeled “finger-hots”, these are bright green at first but later turn to red. Cayenne peppers are about 10 inches long and 1½ inches wide, and are borne in abundance. Use them whenever good, spicy flavor is desired. Intermediate resistance to TMV and PVY. 85 days.

Also known as the Ghost Pepper, this is one of the hottest peppers in the world, bearing extremely hot, red fruit about 2½ inches long. In 2007, Guiness World Book of Records named it the hottest pepper and listed it as 1,002,304 Scoville units. It has since been surpassed, but it’s still plenty hot and should be handled with great care. Germination may take up to one month. 100 days.

The name of this pepper says it all, because it is just perfect for making into homemade salsa! The heat level is in the medium range, about the same as Jalapeno. Also useful for picante sauce and various other Mexican dishes. The smooth green peppers are 8 to 9 inches long and 1 inch wide, ripening to red. 73 days.

Large to extra-large jalapeno produces high yields of uniform, smooth peppers with the classic jalapeno shape ending in blunt tips. Peppers have a high pungency rating and are reliably hot. Large, vigorous plants are widely adaptable to a variety of climates and highly resistant to Potato Y virus and Bacterial Spot races 0-3 and 7-8. 75 days.

This is popular for its use as a pickled pepper to go on hot dogs and other sandwiches. It is especially well known as an essential condiment in a Chicago-style hot dog. Peppers resemble Tabasco peppers, but are larger, about 1½ inches long and ½ inch wide. Medium-hot. 75 days.

Narrow, twisted, 2½ inch long peppers stand upright above diminutive plants, in a stunning display of color – ivory to yellow, orange, and finally bright red, with all color stages appearing together. Plants grow no taller than 6 to 8 inches and become covered with colorful peppers. Medusa is wonderful for planting in landscape borders or small containers. These peppers are non-pungent.

Beautiful, 3½ inch long, bright-orange peppers have the shape and color of a carrot, but are quite hot. Fruit is produced in abundance on short plants. The flavor of these chiles is not only hot, it is also fruity, lending itself to use in chutneys, salsas, sauces, and even hot pepper jelly. Bulgarian heirloom variety. 67 days.

ALL AMERICA SELECTIONS WINNER. A hot banana/ Hungarian wax type of pepper that is earlier and more prolific than other versions. Delicious, thick-walled peppers are 7 inches long and very colorful, turning from yellow to orange and finally red. They are just right for grilling, roasting, pickling, or eating fresh. Tall plants are resistant to Tomato Spotted Wilt Virus as well as bacterial leaf spot races 0-3, 7 and 8. 65 days.

An ornamental piquin-type chile with green leaves and purple fruit that ripens to yellow, orange, and then red. This variety has fruit in all four color states at the same time. Very striking and great for containers. 120 days.

This rare pepper is was discovered by journalist Frank Tolbert while he was working for the Dallas Morning News. He had an interest in chili peppers of all kinds. One of his favorites had an unusual shape. Some believe the fruit look anatomical. Frank made what he called some of the best chili in Texas using Red Peter peppers. Flavorful and fruity, Red Peters are good roasting peppers. They are also hot - 10,000 to 25,000 scoville units. The fruit are 4 to 6 inches in length and mature from green to red. Plants grow 20 to 30 inches in height. 80 to 85 days.

Cienfuegos yellow is the perhaps the most fragrant and fruity of the series. It still has the heat, ranging from 250,000 to 350,000 scoville units. High yield potential and early maturity are the hallmark of this impressive series. 80 to 85 days.

Cienfuegos comes in two other colors: orange, the mildest of the series, and red, the hottest of the series.

Cienfuegos literally means "100 fires", but you should consider that this variety is 200,000 to 300,000 fires (scoville units); a very hot pepper. Fruit are 1½ by ¾ inches. This hybrid is earlier than open pollinated habaneros and has bigger yields. Make your favorite salsa or hot sauce using this pepper.

Cienfuegos comes in two other colors: the much hotter red and the fruitier yellow.

Step the heat up a notch with the Cienfuegos Red, packing 300,000 to 400,000 scoville units. Break new ground and make a hellfire chili that only a true chilihead can appreciate. 2 x 1 inch fruit turn a brilliant red and complement the Cienfuegos series of kicking hot habaneros. And like the others, you will be impressed by the yield and early maturity. 80 to 85 days.

Cienfuegos comes in two other colors milder in heat: orange and yellow.

This early maturing banana pepper averages 9 inches in length and 1.75 to 2 inches in width. It produces a large and heavy set of peppers on a strong plant that protects the fruit. With excellent resistance to races 1-3 of bacterial leaf spot, you have a better chance of harvesting a large crop. 3,000 to 6,000 scoville units of pungency. Great for soups, stews, salsa, grilling and for a deli style sandwich. 70 days.

This pepper is big, with thick flesh - 4.5 x 1 inch. Pungency is 2000 to 5000 scoville units and perfect for poppers, stuffed with cheese and fresh cilantro. They tend to set fruit for an extended period. Resistant to PVY and TMV. 70 to 75 days.

This extremely hot pepper (1.2 million scoville units) with some individual plants reaching 2 million scoville units. It was the world record holder in 2012. Fruit are blistering hot with a fruity background flavor. Be sure and use caution when handling fruits, and make sure children do not handle them. A native of Trinidad and Tobago, the pointed tip of the fruit looks like a scorpion stinger. Germination takes a long time. 90 days. 70% germination.