Aji Amarillo is the chile most frequently used in Peru and probably the most important ingredient in Peruvian cooking. Aji means chili pepper and amarillo means yellow in Spanish. This chile is found in the famous appetizer Papa a la Huancaína (Potatoes with Spicy Cheese Sauce), and in the classic dish Ají de Gallina (Peruvian Creamed Spicy Chicken). Its fruity mango-like taste is delicious with a nice tropical aroma.

The Capsicum baccatum species all have fuzzy leaves as a distinguishing characteristic, and this one is no different. The plant is lanky and very large 4' - 5' tall. It produces an abundance of 5-6” peppers that start off green and mature to deep yellowish-orange. It has a wonderful fruity flavor with intense heat. Capsicum baccatum (85 days)

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

~ Packet contains 10 seeds.

Pepperoncini peppers are a type of chili pepper that are mildly spicy and tangy. They are typically yellow-green in color, with thin skin and a crisp texture. 

Size: Pepperoncini peppers are usually 2–3 inches long 

Color: They are yellow-green in color, but can turn red as they ripen 

Taste: They are mildly spicy and tangy, with a sweet flavor 

Texture: They have a crisp texture and slightly wrinkled skin 

Pepperoncini peppers are often pickled and used in salads, sandwiches, and antipasto platters 

They can also be eaten raw or served with dips or breads 

Pepperoncini peppers are commonly used as a garnish for Bloody Mary cocktails 

Guajillo chile peppers are very common to Mexican cooking, and are the workhorse of chiles with a lot of dazzle. The Guajillo, Ancho (dried Poblano), and Pasilla are referred to as the "Holy Trinity of Chiles". They are all used together to make authentic Mexican mole sauces.

Pods grow to 4-6" long with thin flesh and shiny reddish brown color. They have a very distinctive sweet heat flavor. Plants are very productive and grow well in dry climates. Capsicum annuum (75 days)

Heat Level: Medium  Scoville 3000 - 5000

~ Packet contains 10 seeds.

Orange cayenne peppers are a hybrid variety of chili pepper that are larger and hotter than standard cayenne peppers, with a more vibrant color and smooth skin: 

Orange cayenne peppers are long, slender, and conical, with a pointed tip. They are smooth and glossy, and turn from dark green to bright orange as they ripen. 

Orange cayenne peppers have a fruity and citrusy flavor, and an intense heat that dissipates quickly. They can range from 30,000–50,000 units on the Scoville scale, which is 5–10 times hotter than a jalapeño. 

Orange cayenne peppers can be eaten fresh or cooked, and can be used in salads, salsas, soups, or with chicken or pork. They can also be dried and sprinkled over meats, stews, and rice dishes.

Naga Peach Pepper is a rare, extremely hot chili known for its soft peach color and intense heat. The pods are wrinkled and slightly elongated, typically 5–7 cm long, ripening from light green to a creamy peach tone. The plant is vigorous and productive in warm climates.

Scoville Heat Units (SHU):

Approximately 800,000 to 1,200,000 SHU, placing it in the super-hot category, similar in heat range to other Naga types.

Flavor Profile:

Fruity, slightly sweet, with a sharp, lingering heat that builds quickly and lasts.

Cooking Uses:

Hot sauces and extreme chili sauces

Small amounts in salsas

Spicy chutneys

Dehydrated and ground into chili powder

Infused oils (use extreme caution)

⚠️ Handle with gloves and avoid contact with eyes or skin. A very small amount goes a long way.

The Count Dracula pepper is a variety of Capsicum annuum, a type of ornamental pepper known for its dark foliage and fruit that ripens from black to blood-red. It is a medium-hot pepper with a Scoville rating ranging from about 5,000 to 30,000 units, depending on the source. 

Species: Capsicum annuum

Appearance: Features dark, almost black, foliage, stems, and purple flowers. The small, conical fruits are initially black and mature to a blood-red color.

Heat level: The heat can vary, but it is generally considered a medium-hot pepper, with ratings ranging from 5,000 to 30,000 Scoville Heat Units (SHU). This is hotter than a jalapeño, with some sources comparing it to a cayenne pepper.

Culinary use: It is edible and can be used in salsas and sauces, although its primary appeal is often its ornamental value.

Growing habits: It is a compact plant that grows well in containers and is suitable for home gardens. 

This rare pepper is crunchy and juicy with a mix of tropical flavors that are described as citrus and fruity with slightly smoky tones. Biquinho can be eaten raw or cooked, but are generally pickled in vinegar and served with meals. Try these Biquinho peppers which are also called Sweety Drops, in our Pickled Sweety Drop Peppers Recipe. These peppers are quite popular in Brazil, where they originated.

The peppers start as a striking deep purple or black, eventually ripening to a deep red with some purple undertones. They have a teardrop or beak-like shape, typical of the Biquinho family. 

Black Biquinho peppers have a sweet, fruity flavor with a mild heat. They are often described as having a slightly smoky taste when eaten fresh and are popular for pickling due to their flavor and texture. 

The heat is generally low, ranging from 500 to 2,000 Scoville Heat Units (SHU). 

The plants can grow to be 2 to 2.5 feet tall and have medium spread. The foliage and stems can be dark, adding to the pepper's ornamental appeal. 

Black Biquinho peppers are versatile in the kitchen. They are excellent for pickling, adding to salsas, hot sauces, and marinades, or using as a garnish. They can also be used in soups, stews, and even jams and jellies. 

They are a Brazilian heirloom pepper, belonging to the Capsicum chinense species. 

Capsicum annuum (90 days) Heirloom - Open Pollinated

The Malagueta pepper is small, typically 1-2 inches long, and has a conical shape that tapers to a point. It ripens from green to a bright red. 

Flavor:

It has a fruity aroma and a flavor profile that is described as sweet, citrusy, and slightly bitter. 

Heat:

The Malagueta pepper is known for its intense heat, with a Scoville heat unit rating between 60,000 and 100,000. 

Usage:

It's a staple in Brazilian, Portuguese, and Mozambican dishes, often used in sauces like piri piri. It's also used to season meats, poultry, and vegetables. 

Plant:

The plant is bushy and dense, growing to about 2-3 feet tall, and produces many small peppers. 

Related Names:

In Brazil, smaller peppers may be called "malaguetinha," while larger ones are "malaguetão,"

Used in dishes callled Feijoada and Moqueca.

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.

This heirloom pepper originated in Bulgaria and was introduced to the United States in the 1970s. 

The Bulgarian Carrot pepper is known for its long, tapered, orange fruits that resemble carrots. The peppers are crunchy and thick, and have a sweet and tangy flavor with a heat level of 20,000–30,000 Scoville units. 

The Bulgarian Carrot pepper plant can grow in containers and does well in cooler spring temperatures. The plants can grow to be about 18 inches tall and produce a large number of peppers. 

The thick flesh of the Bulgarian Carrot pepper makes it ideal for pickling or using in salsa.