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~

  • 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.
  • 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.
  • Death Spiral Pepper

    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.
  • 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.
  • 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)
  • 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...  
  • 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.
  • 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
  • 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  
  • 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,
  • Aji Charapita Pepper

    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!
  • Purple Cream Pepper


    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!
  • 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.
  • 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! 
  • Ghost Pepper Seeds


    Ghost Pepper Seeds (But Jolokia)

    Ghost Pepper seeds are now available at Renaissance Farms! Also known as Bhut Jolokia, this super hot chilli has a smoky, fruity taste, if you can get past the brutal heat. On the Scoville scale, it measures 1,041,427 SHU.  This baby is  HOTTT! I use these for making sauce but it can be used for smoked chili, chili flakes and even fresh in cooking. NOTE: Ghost peppers are not for the novice!  
  • A little firecracker is how I would describe Tiny Samoa Dwarf Pepper. 1.5 feet tall plants produce so many peppers that you wouldn't believe your eyes. These are medium to very hot and perfect for canning, pepper flakes, powder, cooking and more. Perfect for container growing. Plants ripen their first peppers , which turn from green to red, around mid season. From that point they just continue going. Also perfect for small garden spaces!
  • 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!
  • Chinese 5 Color Pepper

    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
  • Santa Domingo Pueblo Pepper

    Santa Domingo Pueblo Pepper is a great cooking pepper that has medium heat. 3-5 inch, these are also great for drying when ripened. Thin stemmed plants are short and grow to about about 2.5- 3 feet tall. These are early producing! Nice for fresh salsas, flakes and powder too. Nice size harvest and hardy plants. I actually planted my 2020 crop in soil that was less than desirable and they still did very well. Peppers have a slightly sweet taste and are very tasty! About 16,000 SHU.
  • Tomahawk Pepper


    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.
  • 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!
  • 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!
  • Karmen Pepper

    My favorite sweet variety of 2021, Karmen sweet pepper was a real hit with everyone here. Perfectly sized fruits grew on 2.5-3 feet tall plants and ripened a little later in the season. I found that the wait was totally worth it. A very prolific variety, these were so sweet and and fruity, that I was taken by surprise. Needless to say, I ate many in the garden. Crunchy, thick fleshed and has a multiplicity of uses. Cut these up for your fresh salads, have them as a stand-alone snack, use them in your cooking or for plating. Nice rich red color when fully ripened. You'd love these!
  • 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!
  • 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
  • Python Pepper

    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!
  • Aji Fantasy Pepper

    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!


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

Go to Top