A listing of all of the peppers that we presently offer in our store. We hope that you enjoy and check back soon for more additions. ~Thanks~

  • I love peppers of all kinds and use a lot of peppers in most of my meals. Aji Cachucha Purple Splotched pepper is one of my new favorites! This pepper is not hot, it just smells and looks like it. In fact, on a hot scale of  1 to 10, it's only a 1. I have done a lot of cooking and garnishing with it. I have also dehydrated them and made pepper flakes. Using these as stuffing peppers creates the ultimate meal with flavorful hints in every bite. Starting out green, it eventually turns purple on top and finally, all red. What a sight to see! Prolific plants, 3 feet tall. If you like tasty cooking with no heat, this is it!
  • Biquinho Pepper Red


    Biquinho Pepper Red

    In 2008 I became interested in gourmet peppers that had high flavor, very little to no heat and were prolific producers. As a culinary lover, I wanted varieties that I could cook with and include in almost anything I made. My very first love was Aji Dulce Orange. I graduated to other varieties with the passage of time. This year, 2019, I asked my the "Pepper Lady" at my local farmer market to recommend something to me. I wanted similar types. She suggested Biquinho Pepper Red and Yellow, the rest is history! These both have exceptional gourmet qualities. They are fruity, tasty and aromatic. Both appear to have heat at first bite, but that fizzles to nada! If you are seeking a wonderful varieties for pickling, flakes, powder, dehydrating, cooking, eating fresh, market or more, try the Biquinhos. Very Prolific!  
  • Ancho Poblano Pepper


    Ancho Poblano Pepper

    This is one of my favorite peppers in the world. I love growing Ancho Poblano pepper because it is such a versatile variety. Like so many stuffing peppers, you can do anything with these them. A native of Mexico, it is an easy pepper to grow. I use these to make my  favorite pepper dish, which is Chiles Rellenos. But I also get fancy and stuff them with many other things, like tuna salad, seasoned rice, meats, mac and cheese and tons more. The bonus is always the built in, mild heat, that has its own personality. A very tasty pepper that cannot be compared when it comes to versatility. Need a little more heat? Let them ripen before using.
  • Aji Dulce Pepper

    I love eating all kinds of peppers! Hots, extra-hots, ghosts, scorpions, cayennes,  just name them, I eat them! I grew up eating all kinds and flavors of peppers. But my favorite all is Aji Dulce pepper.  I just can't get enough of them. This no heat habanero- flavored pepper, is something to behold! It's perfect for any type of cooking except if you need heat. Makes perfect pepper flakes for sprinkling on your foods. Season your meats and enjoy the exquisite flavor that chefs love. Aji Dulce is similar in taste to Habanada Pepper but I a little sweeter. Both are fantastic for gourmet cooking!  To me, Aji Dulce taste like bubble gum, but that's just me. You must grow this one!
  • T

    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.
  • Habanada Pepper

    Habanada pepper will blow you away with its fruity flavor and fantastic aroma. It can be used for so many things. This gem can quickly become the pepper you turn to for all of your cooking needs. Make mild sauces, delicious pickles, the best pepper flakes, dehydrate them for powder. Try dehydrated pepper flakes, cook them whole in rice, soups, meats and more. No heat just big flavor.  They are fantastic in everything, including stews. Sliced or diced up raw to be eaten with your meals. Don't forget to make some mild pepper sauce! Plants are about 2 feet tall and very prolific.  This pepper is one of the best choices for gourmet purposes!
  • Shishito Pepper

    Shishito pepper is a mild, 3 inch long pepper that ripens red. These have very little heat and are mainly used for culinary purposes. They have a nice flavor and a favorite of cooks and chefs. Our Shishito plants don't usually grow taller than 3 feet in full sunlight. It's a great pepper for pickling, drying for flakes or as a garnish on pizza etc. Try growing these in post too, they can do very well that way, if cared for.   plants are prolific and will produce all season long. Make some mildly spicy pepper sauce for flavoring your meals without excess heat! These ripen to a nice red color that is just tempting!
  • Tennessee Cheese pepper is a sweet variety that we grew for the first time in 2018. This old family heirloom has stunning looks, especially when it begins to ripen from green to bright red. It's a nice variety for stuffing and making fresh garden salads. Plants produce plenty and grow to about 2-3 feet tall. Fruits have a very distinctive, sweet and satisfying flavor, with absolutely no heat. Tennessee Cheese also has good potential to be a winner on your market stand. For pickling and dehydrating it should stand out!. If you like sweet peppers this one will definitely be a keeper. Try it, you'll like it!
  • Biquinho Pepper Yellow


    Biquinho Pepper Yellow

    Just like its red sister, Biquinho Pepper Yellow packs super flavor! Very prolific plants produce small, elongated yellow peppers  with tapered ends. These are very fruity, even more so than the red, which is excellent too! Try dehydrating these for flakes, toppings, cooking etc. You will be amazed! Great for canning, pickling and fresh cooking too. Plants are short and produce all season long. Try bringing a few plants in for the winter and sit them on your window sill. Peppers all winter long! I highly recommend these if you love the gourmet pepper taste in your dishes.
  • Feher Ozon Paprika Pepper

    I am very impressed with this pepper, it's production for such a short plant and especially its taste. Feher Ozon Paprika pepper is a Hungarian variety that is sweet, flavorful and delicious. Good for stuffing, cooking and even pepper flakes, this one has little to no heat. Plants are very short. Many of ours were between 12 and 18 inches tall. They produce semi heart shaped, 3-5 inch long peppers that go from green to cream colored, then finally ripen red. A very useful variety if you love cooking with sweet peppers. Really good for pickling too! Perfect for containers and small gardens with limited space!!
  • Scotch Bonnet Pepper


    Scotch Bonnet Yellow Pepper

    When I want pepper sauce for seasoning my meats, soups and most foods, I use Scotch Bonnet Peppers. For me, this variety makes the best, middle of the heat chain sauce. I also use it to temp down some of the hotter varieties. By combining them with varieties such as, Trinidad Scorpion, Ghosts and Carolina Reaper, my sauces are just right for seasoning or spreading over foods.  When making these hot sauces I mix 3 Scotch Bonetts to 1 super hot. That makes the heat and flavor perfect for me! Scotch Bonnets have a Scoville unit rating of 80,000 to 400,000. So they do pack some heat. On that same scale, Jalapeño have a score of 5,000, with Ghost peppers 1,041,427 and Carolina Reaper 1,641,000. So if you dont like super hot heat, this variety may be a good choice. Prolific plants.  Caution. If you are not used to chili peppers this one can be out of your league, so please be careful.
  • Aji Pineapple Pepper


    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!
  • I was a true pleasure growing Large Red Antigua pepper this year. After saving seeds we had lots of fruits left to try several things with. So we dried some, cooked with some, ate some in salads and even enjoyed many by themselves, right in the garden. In every instance, this pepper performed remarkably. What's more, ours came in early and produced all the way until frost. By far, it was one of the most prolific, sweet varieties that we have grown in many years. Try making some flakes with these, you'll love them sprinkled on your foods. Very hardy plants, even in extremely hot and weather weather. Nice choice for sweet pepper lovers.
  • Dragon's Breath Pepper

    Dragon's Breath Pepper is a chili variety that is said to have measured 2.5 million Scoville units. Until recently it was said to be the world's second hottest pepper. In case this language is new to you, Scoville is a measure of heat in peppers. The higher the number, the hotter the pepper. So you can have a better idea of how hot this pepper is, the average jalapeño pepper is around 5,000 Scoville units. So now you know how hot Dragon's Breath is. But heat is hot toe only attribute of this variety. If you can handle the heat, you will find a lot of nice fruity undertones that works well when smoked, dehydrated or made into hot sauce.
  • Bhut X Neyde Orange Pepper

    Don't let the pure beauty of this pepper fool you, it's pure fire. But if you are a super hot lover, you'll also appreciate the other intricate flavors that accompanies it. Even when seeding these, I really enjoyed the fantastic aroma that delivered a full flavored feel. When I tasted these I was very pleased to find out that its other flavors, such as fruitiness, penetrated the heat. I was able to make some bean soup with these, not popping them, but just letting the flavor seep in during the process. Just before the soup was done, I removed the pepper, Heaven! So Bhut X Neyde Orange can be very useful when dried, flaked or powdered. Goes from deep purple and green, to blackish and orange when ripened! In the Caribbean we eat these by biting off small pieces with each mouthful of food. I do that in the USA too! Very, very nice flavor,
  • Aribibi Gusano Pepper


    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  
  • 7 Pot Douglah Chocolate Pepper

    When I made my hot sauce this year, one of my best batches was made with 7 Pot Douglah chocolate pepper. Also known as Chocolate Lightning pepper, these lent themselves so well with my other ingredients, that my sauce came out perfect! A very hot variety, and originating in my home country (Trinidad), this baby measures about 923,889 – 1,853,986 on the Scoville heat scale. That's HOT! As a point of reference, Jalapeños measure about 5,000 on the same scale. Prolific plants will be loaded with ripened chocolate colored peppers late in the season, but they can be used at any point (green) for making sauce or flakes. These are not for the novice pepper eater so please be careful! 
  • Hatch Chili Pepper


    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!
  • Sweet Pickle Pepper


    Sweet Pickle Pepper

    Perfect for Pickling, Sweet Pickle pepper exceeded all of our expectations in 2020. Compact plants of perhaps 2 feet tall, produced so many peppers that often they reminded me of a Christmas tree with decorations. When unripened, these can have a purple splotching, but they ripen to a bright red. Crisp and sweet, these are perfect for salads, canning, cooking and of course pickling. Would work well for market sales also. Get your canning jars ready, you'll have plenty uses for them!
  • 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!  
  • Gypsy Baron Pepper


    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!
  • Aji Guyana Pepper


    Aji Guyana Pepper

    Aji Guyana Pepper is a very flavorful pepper that originates in Guyana, a southern island in the Caribbean. Being from the Caribbean myself, I am totally familiar with this pepper and have used it many, many times before. I make flakes, cook with, and dry these for making powder. Sometimes I just nibble on them from one end to the other while I am eating my meal. I can handle some heat, though! Very flavorful and not necessarily too hot!  Very beautiful. Shorter plants that are prolific! Scoville Heat Units: 1,177 – 75,000 SHU (or hotter)
  • D’Espelette Pepper


    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
  • Turkish Cayenne Pepper


    Approx 100,000 SHU

    A medium hot variety, Turkish Cayenne Pepper is the perfect thing for sprinkling in your soups or adding a little extra heat on your meats. This beautiful pepper can grow to as long as 8 inches. These are perfect for making powder or flakes, when roasted dried or even fried. Sprinkle them in your meals when cooking or even make some delicious hot sauce. Plants are very productive, can grow to 3 feet tall. They never seems to stop producing.  If you are seeking a chilli with high production for a small area or container growing. Try this gem
  • Baby Aji Amarillo Pepper

    One of my favorite peppers in 2020. Baby Aji Amarillo is a very tasty pepper with medium heat! Productive, short plants produce what seems like hundreds of 2 inch long, canary yellow fruits that are perfect for cooking, drying and fresh salsa. Ours were started ripening around the end of July. We planted them in early May. Make some great tomato powder and flakes too. Really nice flavor and not overwhelmingly hot! Try bring up a few, green or ripened. Nice!
  • Stevie Pepper

    I love, love this pepper. If you can tolerate the heat, Stevie pepper will definitely please you! Not only is it pretty, but tangled in it's heat, is some distant fruitiness. When. cooked whole in my beans, its aroma was something to appreciate!  Our plants were about 3 feet tall and produced a little late. Production was good and plants were exceptionally good in extremely hot weather and periods of drought. Great for some nice powder or flakes. I can definitely see this in some spicy soup or gumbo, YUMM!
  • Long Red Cayenne Pepper

    A really effective flakes and powder variety, I also use these fresh in soups  and chili etc. Long Red Cayenne Pepper has middle of the road heat. When it replaces Jalapeños and used fresh in fresh salsa, it really shines. Two and a half feet tall plants are prolific and produce ripened peppers that are about 3-4 inches long. Fruits are a mix of straight and curly. Nice choice for Caribbean or South American cuisine.
  • 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.


14/2/2021: Hi everyone. Just a quick note to say that due to COVID-19, we are still running behind on orders. Presently, processing time is about 5 days plus shipping. Please consider this before making your order. ~Curtis T Maters

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