Cayenne Chili F1 Wildcat is a high-yielding, F1 hybrid cayenne pepper known for producing large, 8-inch long fruits with a mild heat (500-1500 Scoville units) and a smoky flavor. It is a versatile pepper that is easier to harvest and more uniform than traditional cayennes, making it good for a variety of culinary uses like fresh, dried, or ground. 

Characteristics

Fruit: Extra-large, 6-10 inches long, weighing 2-3 ounces. The fruits are straighter and have thicker walls than typical cayenne peppers.

Flavor: A mild heat rating of 500-1500 Scoville units, combined with a smoky and sweet flavor.

Plant: A vigorous, compact, and high-yielding plant with an even growth habit. It is suitable for containers.

Maturity: Matures in approximately 75 days after transplanting.

Diseases: Resistant to Potato Virus Y and Tomato Mosaic Virus. 

Uses

Fresh: Can be used fresh in dishes like pizzas and stir-fries.

Dried: Can be dried and ground for use as a spice or red pepper flakes. 

Rosetta’s Calabrian is a traditional Italian chili known for its slender, slightly curved red pods and rich, fruity heat. Originating from Calabria, these peppers develop a bold, smoky flavor with a pleasant lingering spice, making them perfect for sauces, oils, and drying. The plants are productive and thrive in warm garden conditions.

25,000 – 40,000 SHU 

Hot Hungarian Wax ORG

Since the mid 16th century, the Hungarians have performed culinary marvels with both hot and sweet peppers. Hungarian Hot Wax pepper seeds come from a cross between the mild banana pepper, native to Hungary, with hot chile peppers. This new variety of hot pepper came to the United States in 1932 and gained immediate popularity.

Big and juicy banana-shaped waxy peppers grow 5” long on 3’ tall plants. Ripens from pale yellow to deep golden orange and finally cherry red. Very productive even in cool weather. Great for short seasons. This pepper originated from Hungary in 1941 and is also known as Hot Banana Wax. For milder peppers with less heat, harvest early when pale green-yellow. As the pepper matures to red it gets hotter. These look like sweet Hungarian peppers and the only way to tell them apart is the heat! sandwiches.Capsicum annuum. (68 days)

Heat Level: Hot.  Scoville 5,000–10,000   Organic, open-pollinated, heirloom. 

 ~ Packet contains 50 seeds. 

White jalapeño peppers are a variety of jalapeño pepper that are ivory to pale yellow in color and have a mild to moderate level of spice: 

Appearance: White jalapeño peppers are broad, curved to straight pods that are 7 to 10 centimeters long and have a conical shape. They have smooth, glossy skin and a light green stem. 

Flavor: White jalapeño peppers have a vegetal, slightly fruity flavor. 

Spice level: White jalapeño peppers have a mild to moderate level of spice.

~ Packet contains 5 seeds. 

Creamy ivory to pale yellow skin. 

Smooth, glossy surface, and a conical shape about 7–10 cm long. 

Light green stem. 

Flesh inside is pale yellow, crisp and juicy.

Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is ubiquitous in West Africa as well as the Caribbean.

100,000-350,000 scoville units

With a heat rating of 100,000-350,000 scoville units, the scotch bonnet can be up to 40 times hotter than a typical jalapeño pepper 

Chocolate Scotch Bonnet has a slight bonnet shape like it's yellow relative. But it is much hotter and the peppers get much larger in size. It has a fruity and slightly smoky flavor. Peppers ripen from green to dark brown and can get almost 2 inches in diameter.

Anyone that's ever had a taste of the unique, super-hot Scotch Bonnet chilli pepper will know that it packs a powerful punch – it hits between 100,000 to 350,000 scovilles! To put it in perspective, Jalapeno peppers have a Scoville unit between 1,000 to 10,000. So yep, they're hot.

The yellow cayenne chili pepper, also known as the golden cayenne pepper, is a variety of the classic red cayenne pepper that is a little hotter and has a smoother skin: 

The yellow cayenne pepper is a long, slender pod that is bright yellow in color. 

The yellow cayenne pepper has a sweet, tart, smoky flavor with a medium to intense level of heat. The flavor deepens as the pepper ripens. 

The yellow cayenne pepper can be eaten fresh, used in cooking, dried, or ground into a powder. It's great for Creole, Cajun, and Southern cooking, and can be used in hot sauces, jam, jellies, and salsas

30000 SHU

The pumpkin jalapeño is a hybrid pepper plant that produces bright orange peppers with a fruity flavor and a mild to medium level of heat: 

The peppers start out green and ripen to a pumpkin-orange color, which is usually only seen in bell peppers. 

The peppers are fruitier than a traditional jalapeño, but they don't have hints of cinnamon, nutmeg, or cloves. 

The peppers have a Scoville unit rating of 22,000–25,000, which is hotter than a traditional green or red jalapeño. 

The peppers are great for stuffing, pickling, or roasting.

1000-1500 SHU as opposed to 3000-5000 SHU for regular Jalapenos.

Dark green in color, 3" length, maturing to red color.

Plants grow 30" tall.