Jimmy Nardello peppers are a variety of Sweet Italian frying pepper that originated in southern Italy. They are known for their rippled skin, sweet flavor, and high yields. 

Shape: Long, slender, and tapered, with a conical shape and blunt or pointed tip 

Skin: Shiny, smooth, taut, waxy, and glossy, with a rippled texture 

Color: Ripen from green to a deep red color 

Flavor: Sweet, fruity, and mild, with a complex flavor of apple and sweet pepper 

Texture: Crisp, aqueous, and succulent when raw, becoming soft and buttery when cooked 

Uses 

Can be eaten raw or cooked

Great for frying in olive oil and using as a topping for pizza, pasta, and eggs

Can be added to sandwiches or crusty bread

Can be served with antipasti plates

Plant seeds in the garden two weeks before the last frost. Transplants grown indoors will need eight to 10 weeks of growing time before planting out. In areas with less than 120 growing days, the peppers can be started earlier and grown inside until transplant time.

Choose a location with full sunlight for at least six hours per day, as habaneros LOVE the sun. Dig your hole twice the width of your pot and as deep as you can so that the soil level will be as close to the leaves as possible.

CHOCOLATE BEAUTY HABANERO

WHITE PEPPER HABANERO

ORANGE PEPPER HABANERO

RED PEPPER HABANERO

YELLOW PEPPER HABANERO

GREEN PEPPER HABANERO

Popular, mild heirloom chili pepper developed in the 1950s, renowned for its 6–12 inch long, thick-fleshed green-to-red pods.

It is ideal for roasting, stuffing, and making green chile, featuring a mild, savory flavor with 500–1,200 Scoville Heat Units. 

Heat Level: Very mild to mild (500–1,200 SHU).

Size & Shape: 6–8 inches long, ~2 inches wide, with thick, fleshy walls and a blunt tip.

Ripening: Matures from a uniform medium green to a bright red.

Flavor Profile: Savory, slightly sweet, and smoky, often described as having a crisp, earthy taste.

Usage: Excellent for roasting, stuffing (chile rellenos), canning, or drying.

Plant Structure: Compact, sturdy, and high-yielding (18–24 inches tall).

Plants can grow 3 to 4 ft tall. Harvest Tips: Harvest sweet peppers when they are green or fully mature using a garden scissor so you don't damage the plant.

Anaheim

The Anaheim pepper is a versatile chili pepper named for the city that made it popular. It is mild in flavor and heat, measuring 500-2,500 Scoville Heat Units.

The granddaddy of all future New Mexico green chile pod types! The Anaheim pepper was originally known as New Mexico No. 9. It was developed in 1913 by Dr. Fabian Garcia at New Mexico State University. He was seeking a chile pepper that was bigger, fleshier, and milder. Dr. Garcia later moved to California in the 1920s and started growing them in the Anaheim area. 

Pods are 7-1/2" long and 2" wide on productive 30” plants with good foliage cover for the fruit. TMV resistant. Capsicum annuum (80 days)

Heat Level: Mild  Scoville 500 -1000

~ Packet contains 30 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 green. If left on the plant a couple more weeks, the chiles will turn red at full maturity.

Extremely hot ghost pepper

se caution in handling and consumption as they are one of the hottest peppers known to man. Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Extreme, Severe and Intense.  Scoville Heat Units 1,000,000 

~ Packet contains at least 10 seeds. 

Virginia Heirloom,

Appearance: Round, slightly flattened, and orange

Taste: Sweet and tangy

Size: 5–7 cm in diameter

Plant height: About 3 ft

Maturity: 60–70 days

Uses: Great for salads, stuffing, roasting, or on the barbecue

Growing: Sow seeds indoors 6–8 weeks before the last frost, 1/4 inch deep, and keep soil warm. Transplant into 1 inch cells or 2 inch pots at 1–2 leaf stage.

Companions: Carrots, cucumbers, eggplant

Anaheim, Poblano, Santa Fe, Cayenne, Jalepeno, Serrano, Tabasco Pepper Seeds

Mild to Hot Pepper Mix is a versatile blend of flavorful peppers ranging from gentle heat to fiery spice. This mix includes Anaheim, Poblano, Santa Fe, Jalapeño, Serrano, Cayenne, and Tabasco peppers, offering varied shapes, colors, and heat levels—perfect for fresh eating, grilling, sauces, salsas, and drying. Ideal for gardeners who enjoy a wide range of heat and culinary uses. 

Scotch bonnet, also known as bonney peppers, or Caribbean peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.

WEAR GLOVES WHEN HANDLING, DO NOT TOUCH YOUR EYES! WASH HANDS AFTER TOUCHING!

Cultivar: 'Scotch Bonnet'

Heat: Very hot

Scoville scale: 100,000–350,000 SHU

Yellow Scotch Bonnet - This pepper gives Jamaican chicken dishes their special flavor! Scotch Bonnet goes by several names including Jamaican Hot, Martinique Pepper and Bahama Mama. It is closely related to the habanero, but with a sweeter flavor and stouter shape. The pods are 1-1/2" wide and 1-1/2" long and have a citrus-like flavor with a lot of heat. They mature from green to bright yellow on very productive 24" tall plants.  Capsiucum chinense (90 days). 

Capsiucum chinense strains require a great deal of attention during the germination process. Moisture and a constant and consistent heat range must be maintained. 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 containers. 

The Satan's Kiss pepper is a small, round, Italian heirloom pepper also known as Ciliegia Piccante or "spicy cherry". It is medium-hot with a Scoville rating of 40,000–50,000 SHU and has a sweet taste with a spicy kick. The pepper starts green and ripens to a purplish-red, is roughly 1-2 inches in diameter, and is traditionally stuffed with mozzarella and anchovies before being grilled. 

Key characteristics

Appearance: Small, round, golf ball-shaped pods that grow from green to purplish-red.

Origin: Southern Italy, where it is a popular heirloom variety.

Flavor: Sweet with a spicy kick; sometimes described as having a mild sweetness similar to a tomato.

Heat Level: Medium-hot, with a Scoville rating of 40,000–50,000 SHU.

Uses: Versatile for cooking, especially for stuffing with cheese and anchovies, grilling, pickling, or adding to sauces and salads.