Sriracha peppers are a hybrid jalapeño pepper that are large, dark green, and turn red when ripe. They are mildly hot, with a Scoville rating of around 2,300–2,500, and are used to make the popular condiment sriracha. 

Fruit: Large, uniform, dark green fruit that turns red

Skin: Smooth

Scoville rating: 2,300–2,500

Growth: Indeterminate

Days to harvest: 80–95

Spacing: 18–24 in (46–61 cm)

Height: 18–22 in (46–56 cm)

Here are some tips for growing Sriracha peppers:

Plant in full sun 

Ideal temperatures are 70–80°F during the day and 60–70°F at night 

Water deeply but not too often, about 1–2 times a week 

Wait to harvest until the fruit reaches full maturity to reduce yield 

Frequent picking will increase yield but will sacrifice flavor 

Use pruning shears or a knife to cut the fruit from the branch 

Sriracha peppers can be used for roasting, pickling, or slicing.

Trinidad Moruga Scorpion - This pepper contains so much capsaicin, that it blasts past the numbing response in your mouth and produces a ferocious burning sensation! Officially tested at  2,009,231 Scoville Heat Units! We think it's hotter than the Reaper!  It's great (in small doses) in salsa!

Pods are 2-1/2” long and 2-1/2” wide with wrinkled reddish-orange skin. They have a fruit-like flavor, with nuclear heat. Capsicum chinense (110 days)

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Insanely Hot. Scoville: 2,000,000

~ Packet contains 10 seeds. 

Capsicum 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. 

Bolivian Rainbow - A unique and bright ornamental landscape plant. It bears beautiful colored peppers early and all through the season. This heirloom is from Bolivia and has been grown there for centuries. 

The 24" tall plants have purple tinged foliage and purple flowers. Fruits are small at 3/4" and turn from purple to yellow and then to red when mature. All colors are on the plant at once making it very showy. The peppers are edible, but it is usually grown as an ornamental. Great for containers and easy to grow. Capsicum annuum (90 days) Heirloom - Open-pollinated - Non-GMO

Heat Level: Very Hot.  Scoville Heat Units 30,000

~ Packet contains 10 seeds. 

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.

These small round 1-1/4" peppers have a pointy end. They have a unique, slightly tart flavor with a tiny bit of heat. Fruits turn from very pale green to yellow and get orange-red if left longer on the plant. The small 24” plant can produce hundreds of peppers. Read more about these Brazilian Peppers »

Capsicum annuum (90 days) Heirloom - Open Pollinated

Heat Level: Mild Scoville:  500-1,000

~ Packet contains 10 seeds. 

Sangria watermelons are large, oval to oblong fruits, averaging 17 to 25 centimeters in diameter. The rind is smooth, firm, and dark green, covered in light green, broken stripes, and mottling. Underneath the surface, the thin portion of rind that connects to the flesh is white, crunchy, and edible with a vegetal, cucumber-like flavor. The flesh is dark red, dense, aqueous, and crisp, encasing many black-brown, flat seeds. Sangria watermelons are known for their smooth-grained texture and have a high sugar content emitting a sweet, subtly fruity flavor.

The peppers are round, apple-shaped (hence the name "Alma" meaning apple in Hungarian). They have a sweet flavor with a mild heat, making them suitable for various culinary uses. 

Alma paprika peppers are popular for making the spice paprika, but they can also be eaten fresh, roasted, or stuffed. The peppers can be used in salads, pasta, or as a side dish when baked or roasted. 

They are an open-pollinated heirloom variety and can be grown in any zone with sufficient sunshine and warm weather. Seeds should be started indoors 6-8 weeks before transplanting outdoors after the last frost. 

Nutritional Value:

Alma paprika peppers are a good source of vitamins A and C, which are antioxidants, as well as folate and vitamin K. 

To prevent common pepper diseases, avoid watering plants at night or on cool, cloudy days. Aphids and flea beetles can be controlled with insecticidal soap. 

Peppers can be harvested at any stage, but are best when fully colored and firm. Regular harvesting encourages further fruit production. 

Origin: Japan. 

Other Names: Chilies Japones. 

Plant Characteristics: 2-3 feet tall, multi-branched, with peppers growing in upright clusters of 5-6. 

Flavor: Similar to Cayenne or Thai peppers, with a fruity and spicy taste. 

Heat Level: 40,000 – 75,000 Scoville Heat Units (SHU). 

Culinary Uses: Used fresh when a milder heat is desired, and dried and ground for shichimi togarashi. 

Growth: Highly productive, with new peppers appearing as older ones are harvested. 

Popularity: One of the most prolific Capsicum Annuum hot peppers. 

Open-pollinated heirloom  (75-90 days)

Fruit Color: Purple-Black. Shape: Pleated Flattened Globe. Size: 12 oz. Plant Habit: Indeterminate  Plant Size: 4-5’

Excellent flavor that is extremely sweet and complex. A large 12 oz. heirloom tomato the color of dusky rose and purple. Early tomato and heat tolerant.

History: In 1990, an unnamed variety of seeds were sent to Craig LeHoullier by John D. Green of Sevierville, TN. A letter with the seeds described that Mr. Green got the variety from a woman who, in turn, received them from her neighbor that claimed that they had been in their family for 100 years originally receiving them from Cherokee Indians.

Organic Heirloom non-GMO  10 Seeds

Puyas are smaller than guajillo and pack more heat, measuring 5,000 to 8,000 SHU. Chefs of authentic Mexican cuisine, when looking for an unexpected kick, use Puya chiles in place of Guajillo chiles.

Unlike some Mexican dried chiles that are bred for their heat, Guajillos are bred for flavor.

These chiles are slightly fruity with a sweet heat, tannic with a hint of pine, tart berries, and light smoky undertones.

Indeterminate

Shape: Deeply ribbed and basket-shaped, with grooves or fissures running down its sides.

Color: Deep red when ripe.

Flesh: Dense, firm, and dry, with a rich, concentrated flavor.

Seeds: Very few seeds, which is beneficial for sauces.

Taste: A distinctive flavor profile that is both sweet and umami-rich.

Aroma: A strong, fresh tomato aroma.

Vines: Indeterminate, regular-leaf plants that continue to produce fruit throughout the season.

Canestrino di Lucca is a Tuscan heirloom tomato with a unique, basket-like shape that allows it to stand on its end—in fact, its name means "little basket." This distinctive tomato has deep red skin and dense, dry flesh with few seeds and minimal water, making it perfect for fresh eating, salads, and sauces. It's beloved for its rich, sweet, and savory umami flavor.