A purple variant of the popular cayenne pepper with a little more flavor than the red variety. They are very spicy and quite hot for salsas! Dried cayenne peppers are made into powder and flakes and used to spice up any dish. Used fresh and pickled too.

These rare peppers reach 4-6” long with thin walls. They change color from light green to dark purple and finally deep red when fully mature. The beautiful 18-20” tall plants produce many peppers and grow well in containers.  

Capsicum annuum (85 days)  - Heirloom, Open-pollinated

Heat Level: Very Hot  Scoville 30,000 - 50,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7-21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest chiles when they are yellowish-orange. 

Slightly more spicy than Jalepeno. Available in red and green, red is sweeter than green.

2000-10000 SHU heat scoville.

Fresno peppers are a medium-sized chili variety named after Fresno, California, and are often mistaken for jalapeños due to their similar appearance. However, they have thinner walls, mature more quickly, and develop a brighter, fruitier flavor. While generally slightly hotter than jalapeños, Fresno peppers range from about 2,500 to 10,000 Scoville Heat Units (SHU). When harvested green, they offer a milder heat with a more vegetal taste, but as they ripen to red, they become hotter, sweeter, and noticeably more fruity.

The Mulato Isleno pepper is a large, heart-shaped Mexican chili, similar to a Poblano but sweeter, maturing from dark green to a rich, chocolate-brown color, often nicknamed the "chocolate poblano" for its flavor notes of cocoa, raisins, licorice, and tobacco. With mild heat (1,000-1,500 SHU), it's versatile for stuffing (chile relleno), roasting, and is a key ingredient in authentic mole sauce, offering deep, earthy sweetness and complexity when dried. 

Appearance: Large, heart/triangular shape (up to 6" long), ripens from dark green to a glossy, rich chocolate-brown.

Flavor Profile: Sweet, earthy, with hints of cocoa, raisins, licorice, and tobacco; complex and sophisticated.

Heat Level: Mild (1,000 - 1,500 Scoville Heat Units), less spicy than a jalapeño.

Plant: Produces abundantly on sturdy plants, tolerates heat and drought well. 

Fresh: Roasting, stuffing (chile relleno), mild salsas, stews, and fresh sauces.

Dried: Essential for authentic mole sauce, where its deep color and flavor shine.

Pairs Well With: Chocolate, coffee, cinnamon, nuts, sesame seeds, meats, and cheese. 

This distinctively rich Mexican poblano has a smoky yet sweet flavor. When poblano peppers are dark green-black they can be used for stuffing and roasting. When the peppers ripen to red, they can be dried as ancho chiles and used to make sauces, soups, and meat seasoning.

This classic Mexican pepper is heart-shaped and over 4” long by 2-1/2” across at the shoulder. Plants are 24” high and will continue to grow more peppers if picked frequently. When fresh it is Poblano and when dry it is Ancho. 

 Capsicum annuum (95 days) Heirloom - Open Pollinated

Heat Level: Mild Scoville: 1,000-3,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest peppers when they are green. 

The meaty walls of the chili provide a lot of bell pepper “pepperiness”: grassy and fresh. But underneath of it all, there's a crisp fruitiness here that's enhanced by the juiciness of the chili itself. In terms of eating experience, as mentioned, think more tomato and less jalapeño.

Juicy and meaty​​ The Rocoto is thick-fleshed and juicy, making the chili an all-time favorite in Peruvian cuisine.Between 100,000 and 250,000

While bell peppers aren't hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.

A beautiful plant with many flowers that produce spicy hot 3” pointed fruits. The peppers begin green and as they mature will ripen into a deep red color. Both green and red peppers appear on the plant at the same time. which makes them a fantastic ornamental variety as well as edible.

Thai Dragon peppers can be harvested and used while still small and green or later at a mature red color. Great for your Asian-inspired recipes. A little bit goes a long way!

Produces a heavy crop on small 18” plants. Easy to grow.

Capsicum frutescens (90 days)  Heirloom, Open-pollinated

Heat Level: Very Hot Scoville: 60,000 - 100,000

 ~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 36” apart or into large 5-gallon containers. Harvest peppers when they are green or red.

"Trottolino pepper" is an Italian hot pepper, often sold as Trottolino Amoroso. It is known for its medium heat, sweet and fruity flavor, and a distinctive shape that resembles a spinning top. These peppers grow on bushy plants and ripen from green to red. 

The Trottolino Amoroso pepper, also known as Diavolicchio, has a Scoville heat unit (SHU) rating that varies widely, with sources listing it between \(500\) and \(20,000\) SHU. One source notes that it was once renamed in honor of the Diavolicchio pepper. While some reports indicate a very low heat level with fruity flavor, others describe it as a medium-hot pepper with a high SHU rating. 

Characteristics

Flavor and heat: The Trottolino Amoroso has a sweet, fruity flavor with some bitterness and is considered medium-hot.

Appearance: The peppers are upright, chubby, and conical in shape, with some varieties having dark purple markings as they mature.

Color: They start green and ripen to a bright red.

Growth: The plants are relatively small and bushy, with a long fruiting period.

Uses: It is considered a great cooking and stuffing pepper. 

The Peter pepper is a rare, hot chili pepper with a distinctive shape.

Peter peppers are irregularly shaped pods that are 4–6 in long and 2–5 cm in diameter. They have a wrinkled, cylindrical shape with a rounded tip and a cleft. The skin is glossy, waxy, and firm, and the flesh is semi-thick, crisp, and pale green to red. Peter peppers ripen from green to bright red. 

Peter peppers have a bright, vegetal, and sweet flavor with a moderate to hot level of spice. They are similar to jalapeños but slightly sweeter.

Peter peppers have a Scoville heat unit (SHU) rating of 10,000–23,000, which is hotter than a jalapeño. 

The origin of the Peter pepper is unknown, but it is believed to be from Appalachia, United States.

Cascabel peppers are considered mildly hot, with a Scoville Heat Unit (SHU) rating of 1,000–2,500. For comparison, habanero peppers are much hotter, with a rating of 100,000–350,000 SHU. 

Cascabel peppers are native to Mexico and Latin America, and have been cultivated since at least 7000 BC. The name "cascabel" is Spanish for "jingle bell", which comes from the way the seeds rattle inside the round, hard peppers when they dry. 

Cascabel peppers are often used in sauces, soups, and other dishes to add a fruity flavor and a bit of warmth. Here are some ways to prepare cascabel peppers: Roast: Roast cascabel peppers in a skillet before adding them to dishes. 

Dry and grind: Dry and grind cascabel peppers to use in sauces or pastes. You can also rehydrate them. 

Puree: Puree cascabel peppers and add them to soups and sauces.

Kung Pao peppers have an earthy, smoky flavor and a medium heat level of 7,000–12,000 Scoville Heat Units (SHU). They are considered a less spicy alternative to Thai and Cayenne peppers. 

Kung Pao peppers are long, slim, and have thin walls. They mature from green to red and can grow to be 4–6 inches long. 

Kung Pao peppers can be used in stir-fries, frying, grilling, or dried into chili powder. They are a key ingredient in Kung Pao chicken, a dish that is known for its distinctive spicy flavor.