Hot Peppers

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Hot Pepper
Anaheim
3807 Capsicum annuum (78 days) Open-pollinated. Dark green to red 7" long tapered. Pungent, moderately hot; 900-2,500 Scovilles. Typical pepper for chiles rellenos. read more

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Hot Pepper
Beaver Dam - Organic
3805 Capsicum annuum (80 days) Open-pollinated. Red-orange 3x6" horn-shaped fruits taper to a blunt point. Sweet and mildly spicy; 500-1,000 Scovilles. Heirloom. read more

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Hot Pepper
Bulgarian Carrot Chile
3852 Capsicum annuum (68 days) Open-pollinated. Fluorescent orange 1.5x3.5" fruits look like tiny carrots. Prolific fruit set. Fruity and hot. 5,000-30,000 Scovilles. read more

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Hot Pepper
Carrot Bomb - Organic
3825 Capsicum annuum (74 days) Open-pollinated. Round 1-2" shiny bright tangerine fruits on sturdy plants. Heat is comparable to a mild jalapeño, but varies with the weather. read more

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Hot Pepper
Czech Black - Organic
3816 Capsicum annuum (65 days) Open-pollinated. Black 2.5" long conical peppers ripen to lustrous garnet. Mild, juicy, thick-walled, a little less spicy than a jalapeño; 2,000-5,000 Scovilles. read more

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Hot Pepper
Early Jalapeño
3834 Capsicum annuum (65 days green, 85 days ripe) Open-pollinated. Dark green 1x3" sausage-shaped blunt fruits. Brown netting appears as fruits ripen to dark red. Hot! 2,000 to 5,000 Scovilles. Early. read more

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Fireball not available yet, check back later
3819 Capsicum annuum (75 days) F-1 hybrid. Shiny green ripens to blazing red in a small strawberry-shaped cherry-type. Sweet and spicy, 2,500-5,000 Scovilles. read more

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Hot Pepper
Fish - Organic not available yet, check back later
3849 Capsicum annuum (80 days) Open-pollinated. Striking color display, white with green stripes to orange with brown stripes, to red. 2" curving pendant form. 5,000-30,000 Scovilles. Attractive foliage. read more

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Hot Pepper
Hidalgo Serrano - ECO
3838 Capsicum annuum
(75 days) Open-pollinated. Slightly hotter than a jalapeño, its “bright fruity hot flavor lingers in the front of the mouth... read more

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Hot Pepper
Ho Chi Minh - ECO not available yet, check back later
3855 Capsicum annuum (68 days) Open-pollinated. Bright yellow to orange, 4-5" long, finger-shaped cayenne. Good flavor; 30,000 Scovilles. Prolific. read more

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Hot Pepper
Hungarian Hot Wax
3837 Capsicum annuum (68 days) Open-pollinated. Smooth waxy yellow 1.5x5.5" tapered fruits ripen to orange then red. Semi-hot, 5,000-10,000 Scovilles. Early and prolific. read more

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Hot Pepper
Jaluv An Attitude - Organic not available yet, check back later
3831 Capsicum annuum (75 days) Open-pollinated. Thicker-skinned jalapeño-like fruits. Delicious hot fruity flavor; 2,500-8,000 Scovilles. Adapted to northern latitudes. read more

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Hot Pepper
Long Red Narrow Cayenne
3821 Capsicum annuum (75 days) Open-pollinated. Bright red, 5-6" long by 1/2" wide tapered and often curled. Hot, pungent; 3,500-5,000 Scovilles. Dries easily. Prolific. read more

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Hot Pepper
Matchbox - Organic
3866 Capsicum annuum (75 days) Open-pollinated. Pale green to deep scarlet 2" long, 1/3" wide. Hot! 30,000-50,000 Scovilles. Prolific. read more

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Hot Pepper
Red Habanero
3875 Capsicum frutescens (90 days) Open-pollinated. Green to red Scotch Bonnet-type wrinkled pendulous fruit. Blisteringly hot, 200,000-325,000 Scovilles. Needs heat to grow well. read more

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Hot Pepper
Serrano
3842 Capsicum annuum (75 days) Open-pollinated. Extremely prolific 3-4' plants yield scores of light green fruits that ripen to bright scarlet. 2-3" fruits. read more

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Hot Pepper
Some Like it Hot Blend
3897  (64-90 days) Includes 5-7 different kinds in one packet. We'll mix colors, shapes and flavors. read more

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Hot Pepper
Thai Hot - Organic not available yet, check back later
3860 Capsicum annuum (82 days) Open-pollinated. Tiny bright red 1" conical fruits stand erect from foliage. Very hot, 25,000-40,000 Scovilles. Pretty and prolific. read more

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Hot Pepper
Trident Ancho/Poblano
3813 Capsicum annuum (64 days green, 80 days red ripe) F-1 hybrid. Uniform glossy dark red fruits are mostly 2-lobed, flattened and tapering with a recessed stem. Known as Poblano when gre read more