Piri-piri is a small, extremely spicy chili pepper that's a member of the capsicum genus: 

Also known as: African bird's-eye, African devil, or African red devil

Scoville units: 50,000–175,000

Uses: Sauces, spices, and pharmaceutical applications

Origin: Portuguese explorers produced the pepper in Portugal's former Southern African territories

Harvesting: Harvest when the pepper is bright red

Eating: Can be eaten fresh or dried

Flavor: Some say piri-piri has a bit of sweetness and a smoky flavor

Piri-piri peppers are commonly used in Portuguese cuisine, and are often associated with chicken.

They are also widely used in the Democratic Republic of Congo, Portugal, Brazil, and Angola.

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. 

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.

Scoville Units: 100.000 ~ 200.000

The Jamaican Hot Red is a compact plant which will grow to 60 cm in height. The plant gets an abundance of peppers. They are similar to Scotch Bonnet peppers and the pods are 5 cm long and 3.5 cm wide and look like mushrooms. They color during ripening from green to red and are very hot. The peppers have a fruity flavor and are widely used in the Caribbean for making hot sauces.

Species: Capsicum Chinense

The Aji Rico pepper is a hybrid hot pepper that won the All-America Selections (AAS) Edible/Vegetable award in 2017: 

1000-5000 SHU

Aji Rico peppers are narrow and conical, with thin walls and a crunchy texture. They mature from green to red and can be eaten at any stage of ripeness. 

Aji Rico peppers have a citrus flavor and a warm, medium heat level. 

Aji Rico peppers can be eaten fresh, cooked, or dried into a paprika-style powder. They are great in salsas, sauces, and soups.

This chili pepper originated in Central and Southern America. However, the Espelette pepper was adapted by the Basque people during the 16th Century. The Basque Country is situated between the France and Spain borders.

The peppers are grown in the French community of Espelette in Pyrénées-Atlantiques.

The peppers are found wherever you do in this village. You can see the pepper drying from balconies and local shops selling them. While a lot of foods are flavored with these peppers.

The Espelette is graded 4,000 on Scoville scale. It is then seen as only mildly hot. Although a lot of people say that it actually tastes more sweet than hot. Alongside this, the Espelette peppers are high in vitamin C, B6, K and antioxidants.

The taste of this pepper is quite unique, As it tastes fresh and a little bit fruit with little hints of heat running throughout it. The spice of this pepper won’t overpower your dish, but you will detect a slight smoky taste.

If you use dried or powdered Espelette pepper, then this pepper tastes similar to paprika. The smokiness and sweetness is a little more intense, but it still isn’t overly hot.

Those who grow this kind of pepper, follow specific rules that have been set by the trade union of Espelette peppers. These peppers are treated as much as wine growers treat their grapes.

A lot of care is taken, to make sure the peppers are growing in the perfect conditions. They don’t want anything to affect the flavor or aroma of the peppers.

~ Packet contains 30 seeds. 

Compadre F1 Hybrid Hot Pepper Seeds(F1) Plant produces high yields of large Jalapeno peppers. Peppers are hot, have thick flesh, and turn from shiny green to red when mature. Plant has green stems, green leaves, and white flowers. Does well in alkaline soils. Heat and cold tolerant as well in stressful weather. Excellent choice for home gardens, market growers, and open field production. Disease Resistant: PVY, TMV. Scoville Heat Units: 30,000. Water regularly, but do not over-water.

These are VERY easy to grow and will not disappoint.

Size

Uniform fruits of dark green color, smooth and shiny surface.

Low susceptibility to cracking, sunburn and fruit rot.