Criolla De Cocina is a traditional Nicaraguan sweet pepper producing medium-sized fruits (7–12 cm) that ripen from green to bright red. The peppers have thin walls, smooth skin, and a pleasantly sweet, slightly fruity flavor. Plants are compact to medium in size and highly productive, making them well suited for home gardens and warm climates.

Scoville Heat Units (SHU): 0–500 SHU

(Mild to sweet, with little to no heat.)

Cooking Use:

Excellent fresh in salads and salsas, or sliced into sandwiches and wraps. Its thin flesh roasts and blisters quickly, making it ideal for grilling, sautéing, or marinating. It also dries well for homemade paprika or pepper flakes and freezes successfully for later use.

The Dragon’s Breath pepper is a super-hot, mind-blowing, out of this world pepper. It has a reported peak heat of 2.48 million Scoville heat units and has been submitted to the Guinness Book of World Records for consideration as the hottest pepper in the world. There is not a lot of solid information yet about its average heat range or overall stability. Time will tell where the Dragon’s Breath officially falls in the ranking of super-hots. Will it be the hottest?

Peppers are 1 to 2" long and taper to a point and sometimes have a tail. They have red bumpy skin and a strong floral aroma. The capsaicin oil inside oozes and drips and produces plenty of painful heat that dissipates slowly. Dragon's Breath is a serious rival for the Carolina Reaper's heat level. Plants grow over 3' tall and are very productive.  Capsicum chinense (100 days)

A packet contains 5 seeds. 

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

Heat Level: Mind-Blowing.

Scoville: 2,000,000 or more.

Listada de Gandia is an heirloom eggplant variety known for its beautiful, bi-colored skin with purple and white stripes, tender flesh, and mild, sweet flavor. It is an oval-shaped fruit that typically grows to about 5-6 inches long, is productive even in heat, and has a thin skin that doesn't need to be peeled before cooking. It is considered particularly good for grilling, roasting, or baking. 

Appearance: Oval-shaped fruit with a thin skin that has a striking pattern of purple and creamy white stripes.

Flesh: Creamy white, tender, and mild.

Flavor: Sweet and mild with no bitterness, especially when harvested at the right time.

Size: Approximately 5–6 inches long. 

The thin skin doesn't require peeling.

It is ideal for grilling, roasting, and baking.

It can be used in Mediterranean dishes. 

Fruity with excellent heat! Medium to high growth 3-5 ft tall. 

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

Heat Level: Insanely Hot. Scoville: 1,500,000

~ Packet contains 5 seeds. 

Great for hot chilli sauce, a chilli jam or a super-charge chilli powder.

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. 

The Trinidad Moruga White Pepper is a rare, white variant of the Trinidad Moruga Scorpion pepper, known for its tropical flavor and extreme heat:

The Trinidad Moruga White Pepper is a super hot pepper with a Scoville Heat Unit (SHU) rating of over 1,000,000, though slightly less than the original Moruga Scorpion.

The Trinidad Moruga White Pepper can be used to make hot sauces, salsas, or spice-infused recipes. 

The pepper has a bumpy skin that turns from green to yellow as it ripens. The pods are slightly wrinkled, which is common for super hot peppers. 

The pepper has a sweet and fruity flavor with a heat that builds and lingers. It's considered one of the healthiest peppers because of its high capsaicin level. 

The yellow Trinidad Moruga Scorpion pepper is extremely hot, with a Scoville heat unit (SHU) rating of 1.2–2 million. It's slightly milder than the red and chocolate varieties, but still very hot. 

The pepper is rarely eaten raw, but is commonly used in hot sauces, salsas, and marinades

Color is lemon yellow with a flavor that is slightly sweet, with a true lemon citrus flavor.  

Shaped like a UFO and has a color of a lemon. 

The taste is described as fruity, slightly sweet with a citrus flavor, and the heat is comparable to a Bahamain Goat.

Heat Level: Extra Hot
Scoville Heat Units: 150,000 - 325,000

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 Peter pepper is a rare, hot chili pepper with a distinctive shape.

Peter peppers are irregularly shaped pods that are 4–6 in long and 2–5 cm in diameter. They have a wrinkled, cylindrical shape with a rounded tip and a cleft. The skin is glossy, waxy, and firm, and the flesh is semi-thick, crisp, and pale green to red. Peter peppers ripen from green to bright red. 

Peter peppers have a bright, vegetal, and sweet flavor with a moderate to hot level of spice. They are similar to jalapeños but slightly sweeter.

Peter peppers have a Scoville heat unit (SHU) rating of 10,000–23,000, which is hotter than a jalapeño. 

The origin of the Peter pepper is unknown, but it is believed to be from Appalachia, United States.

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.