All Hot Pepper Seeds

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 is a very striking ornamental pepper with variegated green, white, and purple foliage and small purple fruit, which turn red when ripe. Plants are low-growing and mound shaped, which lend them to use in flower beds and borders. This variety is also known as Variegata. 75 days.

ALL AMERICA SELECTIONS WINNER. Extra-large and tasty jalapenos grow on vigorous, compact plants that set a huge amount of concentrated fruit. Thick-walled and glossy green, these 4 inch long peppers are great for stuffing, grilling, canning, or using in salsa. They have 2,500 Scoville units of heat, which is perfect for most tastes. Get your jalapeno recipes ready to make use of a very large harvest from these disease-resistant plants. 65 days.

This bright-red version of Habanero is one hot pepper – a staggering 285,000 Scoville units! The fruit shape and size are much like the regular Habanero, wrinkled 1 to 1½ inch long peppers with a tapered end. These peppers turn a brilliant red upon maturity and grow in abundance on 3½ foot tall plants. 90 to 95 days.

These compact, mound-shaped plants have tiny leaves and grow no more than 1 foot tall. They become covered with very hot, ½ to 1 inch long red fruit that is held upright on the plant, creating quite a showy display. 90 days.

This is the first yellow jalapeno pepper developed, from the Texas Agricultural Extension Service. Fruit is a beautiful golden-yellow before turning orange then red, making for a beautiful show on the compact plants. Peppers are just as hot as regular jalapenos. 70 days.

Small, thin-walled glossy green peppers are popular as tasty appetizers that are most often pan-fried in a little olive oil and sprinkled with salt. Usually the flavor is bright and a little sweet, but every so often a pepper will appear with a shot of spicy heat. It is said that 1 out of 10 to 20 peppers will be hot. It is this element of surprise that makes eating these peppers so much fun. Easy-to-grow plants have a spreading habit and produce very abundant harvests. 60 days.

Concentrated set of wrinkled, very pungent fruit, 6 inches long and 1¼ inches in diameter. Very pungent, even when small. Useful for sauce and drying. 76 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.

Jumbo jalapeno that is not only longer than the standard jalapeno, but also wider, heavier, and hotter. Very vigorous plants are excellent producers of these 4 inch long peppers. Beautiful fruit ripen to red upon full maturity. 75 days.

A blistering-hot pepper 40 times hotter than Jalapeno! Among the most potent ones we sell. Wrinkled fruit is 1 inch long and 1½ inches wide, with a tapered end. Peppers begin as light green then turn to golden-orange and are loaded onto 36 inch tall plants. 90 to 100 days.