All Hot Pepper Seeds

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.