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Don't let the small size of Aji Charapita Pepper fool you. This thing is pack full of heat, measuring about 30,000 to 50,000 Scoville heat units (SHU) ! The smallest pepper that I have ever grown, these are very nice for cooking and drying. When dried, they can be used as flakes, powder or whole. Just think that a Jalapeno pepper measures about 2,500-10,000 SHU. That means that one Charapita is almost 10-15 times hotter that one jalapeno. Ask me, I had to eat them to prove my point. They are hot! Great little pepper for garnish etc. It is said that they are very popular with chefs in South America. I am elated to have this variety on my website! -
To me, Aji Fantasy pepper is one of the most useful peppers that I have grown in years. It's has perfect heat and flavor for a multiplicity of things. I use these a lot for seasoning and cooking. This canary yellow fruit has an interesting shape which I have hardships describing, so I will leave that up to you. Plants are super productive so you will get many many fruits. Also a perfect variety for vendors. Nice mild to medium heat with sweetish flesh and super aroma. nice pickling variety. Great for mild sauces, flakes and powders. A real find if you are pepper lover! -
Aji Pineapple Pepper
20,000 Scoville Heat Units It's easy to see why Aji Pinapple pepper is a favorite of the Peruvian community. These 2.5 inch, light yellow things are bursting with tropical flavor. They are also not so hot that flavor is diminished in any way. For a spicy/hot pepper lover like me, frying and cooking are how I best utilize this pepper. It's delicious, fruity tones brings tremendous flavorings to my rice, soups and beans! A little spicier than a Jalapeno, flavor is what makes Aji Pineapple stand out. Short plants are prolific but a little later, so be patient! Great for drying for flakes and powder is highly recommended too! -
NOT FOR THE NOVICE!! Packed with heat, Apocalypse Scorpion Chocolate pepper made me some of the best hot sauce in 2021. I planted 6 plants and they never stopped producing. Very prolific, so you will get many peppers if you take care of them. These bumpy chocolate beauties measure about 1,400,000 SHU. As a comparison, so you would know how hot these are, Jalapenos measure 5,000-10,000 SHU. So if you want fire, you've got it right here! Apocalypse Scorpion Chocolate is not just heat. There's a very nice flavor behind the heat. If you can stand the burn then you will get to the flavor! Great for sauces, hot pepper flakes and powders. I have made so much sauce with these and shared much with my three sisters and mom. We are all fire-breathers! lol. -
Aribibi Gusano Pepper
Aribibi Gusano Pepper is a very nice Chinese variety! Small white peppers with some heat will light up your world. Short plants are loaded with pretty, 1.5 inch, wrinkled, white peppers. A real treat in soups! Awesome flavor! Great for flakes, powder, drying, cooking! One of my new favorites! 300,000 – 470,000 SHU -
Billy Goat Pepper
Billy Goat Pepper is a hot pepper that reminds me of the Caribbean style peppers. If you like your peppers relatively hot, this Chinese variety would be the perfect for seasoning, cooking, sauces, flakes and powder. Plants are very productive, producing 1.5 inch peppers that turns from green to bright red when fully ripened. Nice pepper aroma. Plants are about 3 feet tall and peppers are about 30,000-40,000 Scoville Units. -
OUT OF STOCK, SORRY! To me, Blot pepper is one of the prettiest big fruits that I have seen. What's more, it's a very tasty sweet pepper. Peppers emerge with different shades of blotted purple, sometimes getting darker before ripening stage. As they begin to ripen, they turn light yellow, then yellowish orange, while keeping some to the purple blotting. This is a great stuffing pepper or it can be used as you would any sweet pepper. Plants produce a good amount of fruits that ripens from mid-season onwards. I real eye catcher for this multipurpose variety! Try them on a platter, mmmmm, delicious and pretty! -
Chinese 5 Color Pepper is a uniquely colored variety that literally changes to 4 different colors before fully ripening to its final 5th color, red. Have a look at my images and you will see the beauty of this pepper as it goes through its stages. A tasty variety, it packs medium heat and would be perfect for cooking in soups and stews. Would also make great pepper powder or flakes. Plants have dark /purple colored foliage and production is good. Be patient, as these are a little bit, with plants taking a little longer to mature. Once they start producing, they never stop. It's almost November here and these are literally loaded with peppers of all different -
My 80 year old mother, a lifelong pepperholic spent the 2021 summer with me. We made lots of hot-sauce dried a lot of peppers for flakes and powder. Most of all, we used a lot of fresh hot peppers in our daily culinary adventures. Chocolate Habanero pepper has and still is her favorite pepper for cooking and sauces. In fact, I still had some crushed flakes from her visit 3 years ago. Upon her arrival, she immediately used it up and prompted me to make fresh batches. I especially love this variety for sauces. Use them alone for some dark colored feisty sauce or mix them with other varieties for interesting complex heat. It's hot, so watch out if your pepper tolerance is low. In my family we chop these up into small pieces and have at least one piece with each spoon-full of food. The greatest fire in the world. Heavy producing 3 feet tall plants! -
D'Espelette Pepper
A highly desirable cultivar, d'Espelette pepper is a French variety, grown in the commune of Espelette. My first experience with these was in 2018, but I just grew one plant. I totally loved them and promised to grow them again. I grew them again this year(2020). This pepper is also known as Piment d'Espelette, but since it is classified AOC, it can only be referred to by that name if grown in Espelette. With that said, my favorite use for this pepper was cooking. I did dry some for powder but haven't used it yet. High, outstanding flavor and easy to work with. Shorter, productive plants that are hardy and tolerated heat pretty well! Nice addition if you like low heat and high flavor in your peppers -
Wrinkles and bumps are always a sign that a pepper is HOT! Well, Death Spiral is one of the hottest. This 2.5 inch long pepper is nothing to play with. If your pepper tolerance is moderate or low, this one is not for you. Despite is hotness, Death Spiral has nice flavor of what almost seems tropical. I couldn't quite place my finger on it, but that twist sure added some nice color to its already undeniable pull! In fact I used it to make some really great hot sauce this summer. It was the base for the many gallons that I made for my personal use. I love my sauces extremely hot, so this fireball was a gift for me. I also dehydrated many and made pepper flakes and powder. -
Farmers Market Jalapeno Pepper
A unique looking pepper that has similar heat to your standard Jalapeno, I find that these pack way more flavor, especially when ripened. Plants were about 3 feet for us and peppers ripened a little later in the season. Prolific and tasty, Farmers Market Jalapeno Pepper will be a delight in your dishes, especially for cooking Indian foods and with curry. Also great for pickling, salsas and seasoning meats etc. Nice choice for any chili pepper lover! It can be difficult to tell when these are ripening. I look at the blossom end for redness and give them a few days after that, before harvesting! I had many questions about these. Seeds are limited because I didn't make time to harvest, sorry! -
Fish Pepper
Being a Caribbean man, I really appreciate this pepper. Its heat is perfect for cooking some of my favorite dishes. I love to use them in my stews and soups. Fish pepper is an old African American heirloom that predates 1870. Plants have variegated white and green leaves. Peppers also display a similar multi-colored pigment, then turn bright red when ripened. The Scoville scale measures them at 5,000–30,000 SHU, which is hotter than a Jalapeño but still perfect for cooking delicious meals! Our 2 foot tall plants are always prolific and hardy, producing in any weather. These are great for pickling, making flakes, powder and more! -
Gypsy Baron Pepper
Gypsy Baron Pepper is a very pretty, purple when ripened sweet variety! Exceptional flavor for cooking, salads frying and more! Plants were about 2.5-3 feet tall and produced prolifically. Peppers go from deep purple to purple with a yellowish blush at the bottom end when ripened. Sweet and perfect for salads, frying and pickling whole or sliced in half. Great little garden snack! So much potential with this one! -
Hangjiao 7 Super Nova Pepper
Also known as Space Pepper, Super Nova Pepper has somewhat of an interesting story. In 1987 a Chinese scientist, Jiang Xingcun, discovered that sending seeds to satellites in space for a while created greater chances for mutations. These variations manifested themselves in the forms of bigger fruit sizes, yields and much increased nutritional values. This this pepper is as a result of one of his experiments. Measuring about 5000 SHU, Super Nova pepper is just about as hot as a Jalapeno. This makes it a medium heat variety. Great for drying, cooking, flakes and powders. Very nice for seasoning and cooking. 2.5 feet tall plants. -
Hatch Chili Pepper
If you are looking for a really nice roaster, Hatch chili pepper will lock it down for you. These are perfect for grilling if you like just a little heat. I happen to think it's a great choice for blending with Mexican foods. These ripen from green to red and can be used at any point, especially after reaching full size. You will totally enjoy these in cooking, especially since they are not too hot for the average chili lover. Great choice for cooking with your every day dishes! -
Monster Gum Peach Leopard Pepper
WARNING: HOT! Let me start by saying that this pepper is hot, hot, hot. What's great about this heat is that it's flavorful. Pretty 2 inch peppers are prolific and begin to ripen about 85 days after transplant. Plants have beautiful foliage and are about 2.5-3 feet tall in full sunlight. Great for hot sauces, powder and flakes. Try drying some too. If you are looking for a tasty, extremely hot pepper, try Monster Gum Peach Leopard pepper. -
Mulato Isleno Pepper
Mulato Isleno Pepper is an open pollinated variety that measures about 1,00-1,500 SHU. This makes it not a very hot pepper and much lighter on the heat than jalapenos. These are chocolate brown, shiny and beautiful when fully ripened. Similar to the Ancho pepper, but longer, fatter and sweeter. Typically used for frying, stuffing, mild fresh salsas, grilling etc. But you can use it for anything cooking. Plants are productive. -
Purple Cream Pepper.
A beautiful and very hot variety, Purple Cream pepper is not for the novice chili eater. Although these are very hot, they taste and smell very fruity. Plants are prolific and have dark foliage. Our plants were about 3 feet tall and produced like crazy! Perfect for fiery flakes, powder and sauces. I just loved this heat and flavor in my Caribbean dishes. Mid to late season! -
By its name you would think that Python is a super hot pepper. If fact, it's not. Python (Piton) is a tasty sweet pepper that is most commonly used for drying, then making flakes or powder for incorporating with soups, pizza etc. It has a very strikingly intense flavor, especially when dehydrated. About 2.5 feet tall plants produce 6 inch or longer fruits that ripens from green to red and curl and twirl like a python. These are early and heavy producing. Real eye-catcher this one is. Use them whole when fresh for sprucing up your dishes, or chop them up for toppings in soups, meats etc, what a treat! -
Serrano Pepper
Although I had eaten it many times, I had never grown Serrano Pepper before 2020. I am happy that I did! Short plants produced abundantly and gave us copious amounts of 2-3 inch peppers that turned bright red when well ripened. I really love these for flakes, cooking whole in soups, fresh salsa, for sauces and even powder. Awesome when dried or dehydrated whole! I've heard that these are great when roasted! Truly a great all purpose chili! Give them a shot!! -
Thunder Mountain Longhorn Pepper
Planted these and basically walked away! I returned to the longest, curly, most beautiful and unique things that can possibly grow on a pepper plant. Many were over 1 foot long. Short plants are highly productive! These ripen red and can easily be dried with seeds inside. Very nice flavor and not too hot for true chili lovers. Perfect for flakes, cooking fresh, powder and so much more. Thunder Mountain Longhorn pepper is a must grow, all purpose pepper! Approximately 30,000-40,000 SHU. -
Tomahawk Pepper
Tomahawk pepper is a productive chili that's perfect for flakes, sauces, drying and cooking. Personally, these were some of my favorite peppers to grow in 2020. A very visually beautiful fruit, our plants were prolific and really lit up towards the middle of the growing season. Although I didn't make sauce with these, I have no doubt that these will make wonderful hot sauce and powder. Try making a hot sauce mix with some other varieties, especially milder kinds and you will have a great experience. Plants are a little tall. Green peppers are purple before turning red when fully ripened. I will be growing again in 2022. -
Trinidad 7 Pot Yellow pepper is another favorite of Caribbean cooks. As a Trinidad native, I have many stories I could tell about this one. For one thing, I cut my pepper teeth on 7 Pot. Once my uncle showed me how to bite tiny pieces of with each mouthful of food, there was no turning back. This pepper has good heat and even though back in the day I thought it was very hot, it's not the hottest thing out there, especially since my heat tolerance has increased . 7 Pot pepper has some fruitiness, is ideal for flavorful hot sauce, cooking, seasoning and more. Productive 3 feet tall plants light up with yellow fruits around late August. So about 85-90 days to begin ripening. Great for pickled hot peppers, flakes, powders...
