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Super Hot Peppers
Carolina Reaper Pepper
Carolina Reaper Pepper
Carolina Reaper Pepper
Botanical Name: Capsicum chinese
Scoville (SHU): 1.6 million on average
Plant: Can grow to 4ft tall. Full sun (8 hours a day)
Pepper: 1 -2inches wide and 2 - 3inches long. Red and gnarled, with a bumpy texture and small pointed tail
Good For: Entertainment, sauces, rubs.
EXTREMELY HOT! Always use gloves when handling super-hot peppers. Hottest Pepper on the Planet! Please proceed with caution. This Pepper can blister you. Naturally grown, only takes a small bit to make a sauce or chili. Although we do not encourage challenges, we all have that friend that will take a bite. Have milk handy, and send us the video.
Ghost Pepper
Carolina Reaper Pepper
Carolina Reaper Pepper
Botanical Name: Bhut jolokia pepper
Scoville (SHU): 855,000 – 1,041,427
Plant: 80-90 days Size: 17-47. Full Sun
Pepper: 2-3" Orange to Red with Wrinkled skin
Good For: Sauces, spices and chili's.
In India, it is used as an elephant deterrent (per Wikipedia)
EXTREMELY HOT! Handle with care when chopping or slicing. Be sure to vent area where you are working.
Hot Peppers
Yellow Scotch Bonnet
Botanical Name: Capsicum chinense
Scoville (SHU): 100,000–350,000
Plant: 80-90 days Size: 17-47. Full Sun
Pepper: 1½” long by 1 ½” wide hot yellow peppers; Mature from green to yellow
Good For: Widely used in Caribbean dishes, and gives “Jerk” seasoning its unique flavor. Sauces, spices and chili's.
Sweet flavor with just the right amount of heat, making it possible to actually eat a pepper without severe burn. These are DELICIOUS PEPPERS! We enjoy them off the grill, stuffed with cream cheese.
Medium Peppers
De Arbol Pepper
Hungarian Yellow Wax Pepper
Dragon Cayenne Pepper
Botanical Name: Capsicum annuum
Scoville (SHU): 15,000-30,000
Plant: Tree like plant growth that can reach 4ft tall
Light: Full Sun
Pepper: 3'-6' long green to red (mature)
Good For: Milder than cayenne, hotter than jalapeno. Sauces, chili's, rubs, dried
Dragon Cayenne Pepper
Hungarian Yellow Wax Pepper
Dragon Cayenne Pepper
Botanical Name: Capsicum annuum
Scoville (SHU): 30,000–50,000 SHU
Maturation: Pepper 70-75 days. Plant can reach 4ft tall. Will produce until 1st frost.
Light: Full Sun; tolerates hot summers well.
Soil: Well-drained, nutrient-rich soil
Water: Keep soil consistently moist
Pepper: Red Pepper 1-2in long
Cross between Cayenne and Thai
Good for: Use them fresh, dry them for powder, roast them, ferment them, mash them or freeze them for later.
Dragon Cayenne is a hot pepper that does not lack on flavor. Delicious, savory, pungent. Versatile, flavorful, very mild pepper. Pairs well with many Asian and Mexican dishes. Hot enough for the non-timid but cool enough for a delicate palette. The Cayenne pepper is a type of Capsicum annuum, as are bell peppers, jalapeños, and pimientos.
Hungarian Yellow Wax Pepper
Hungarian Yellow Wax Pepper
Hungarian Yellow Wax Pepper
Botanical Name: Capsicum Chinese
Scoville (SHU): 1000-15000
Plant: Maturation: 65 days. Full Sun
Pepper: 4-6’ inches, Harvested when yellow, mature is orange to red
Good for: Often used in pickling (similar to a banana pepper). Left to ripen, the heat will increase. The Hungarian Wax peppers heat level is usually compared to a Jalapeno, but can easily surpass it. Easy to grow, usually a garden favorite
Long Red Cayenne
Long Red Cayenne
Hungarian Yellow Wax Pepper
Botanical Name: Capsicum annuum
Scoville (SHU): 30,000-50,000
Plant: Plant can reach 4ft tall. Full Sun
Fruit: Red Pepper 4-6in long
Use: Best known for its use as a powder but can be used fresh in almost any dish.
Good For: Best known for its use as a powder, but it can be used fresh in almost any dish. The cayenne pepper is the spicy element of many Cajun dishes and is the often the pepper used for "Crushed Red Pepper Flakes" for pizza etc. One of the most versatile hot peppers (aside from Jalapeno) available. Use them fresh, dry them for powder, roast them, ferment them, mash them or freeze them for later. Cayenne is a hot pepper that does not lack on flavor. Delicious, savory, pungent, a true favorite of hot sauce lovers. Hot enough for the non-timid but cool enough for a delicate palette. The Cayenne pepper is a type of Capsicum annuum, as are bell peppers, jalapeños, and pimientos. Cayenne's are the base of popular hot sauces such as Crystal Hot Sauce, among others. (When Ramsey's talking about chopping up a hot chili, it’s probably a cayenne.)
Santaka Pepper
Long Red Cayenne
Santaka Pepper
Botanical Name: Capsicum annuum
Scoville (SHU): Up to 50,000
Pepper: 2-4" long, red, tapered peppers
Good for: Japanese classic. Used to flavor many soups and stir fry dishes
Mild Peppers
Aji Dulce
Habanero Habanada Pepper
Big Jim Peppers
Botanical Name: Capsicum Chinense
Scoville (SHU): 0-1000 SHU
Maturation: Pepper around 90 days. Plant can reach 4ft tall. Will produce until 1st frost.
Light: Full Sun
Soil: Well-drained, nutrient-rich soil, 75-90 degrees
Water: Keep soil consistently moist.
Pepper: Looks like a habanero, about 1.5in with a wrinkled skin. Starts out green and matures to bright orange, yellow or mostly to a vibrant red.
Good for: Similar to Habanero Peppers, without the heat. Common in Caribbean dishes, including Puerto Rican cuisine, Cuban cuisine, and Dominican cuisine.
Big Jim Peppers
Habanero Habanada Pepper
Big Jim Peppers
Botanical Name: Capsicum annuum
Scoville (SHU): 500-3000 SHU
Maturation: Pepper around 200 days. Plant can reach 4ft tall. Will produce until 1st frost.
Light: Full Sun
Soil: Well-drained, nutrient-rich soil
Water: Keep soil consistently moist, pH around 7-8.5
Pepper: Large and thick walled, can reach over a foot in length.
Good for: Almost exclusively used for “roasted green chiles” in Mexican cuisine. We often use them in place of Green Bell Peppers.
Habanero Habanada Pepper
Habanero Habanada Pepper
Habanero Habanada Pepper
Botanical Name: Capsicum chinese 'Habanada'
Scoville (SHU): n/a
Plant: Maturation: 70-90 days. Full Sun
Pepper: 3-4 inches, green to orange
Good for: Sweet tropical flavors. All the taste of a Habanero, without any heat. Useful in place of Habanero peppers for the friends and family with very little Scoville Tolerance.
Hot Sweet Thing
Hot Sweet Thing
Habanero Habanada Pepper
Scoville (SHU): n/a
Plant: Maturation: Full Sun
Pepper: 10-12 inches, green to orange to red
Good for: Sweet Smokey cayenne flavor. Prolific plants, thin walled. Seems to be a Burpee exclusive.
This is a new variety to us, so we are still figuring it out.
Poblano Pepper
Hot Sweet Thing
Santa Fe Pepper
Botanical Name: Capsicum annuum
Scoville (SHU): 1,000-2000 SHU
Maturation: Pepper around 200 days. Plant can reach 4ft tall. Will produce until 1st frost.
Light: Full Sun
Soil: Well-drained, nutrient-rich soil
Water: Keep soil consistently moist, pH around 7-8.5
Pepper: 3-6in long, starts purplish green and darkens as it matures
Good For: Hotter than banana peppers but not as spicy as Jalapenos. Dried Poblano peppers are referred to as “ancho chiles” and are the peppers used in Chiles Rellenos. Famous also for use in Chiles en Nogada, which is a Mexican Independence day dish.
Santa Fe Pepper
Hot Sweet Thing
Santa Fe Pepper
Botanical Name: Capsicum annuum
Scoville (SHU): 7,000 SHU
Plants: Maturation: 75-80 days. Approx 3ft tall plants
Light: Full Sun
Pepper: 2-4" long, yellow to red, tapered peppers
Good for: Japanese classic. Used to flavor many soups and stir fry dishes. Great substitute for Jalapeno. Has a slightly sweet and deliver a mild heat.