~ Packet contains 50 seeds. 

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.

Jamaican Hot Chocolate - Has more flavor than chocolate habanero.

This cultivar comes from a pepper that was found at a market in Port Antonio, Jamaica. The wrinkled pods are very hot and have a strong smoky flavor. Chocolate habanero is a great tasting pepper, but many people say that Jamiacan Hot Chocolate has more flavor and tastes even better! 

This beautiful pepper has great flavor and grows to about 2” around. The shiny skin of this Habanero-type pepper changes from green to red-brown and finally to chocolate brown at maturity. Capsicum chinense (100 days) Heirloom - Open-pollinated

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

Heat Level: Extra Super Hot  Scoville: 400,000

~ Packet contains 10 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. Harvest peppers when they are brown.

The Aji Pineapple pepper is a variety of the Capsicum baccatum pepper that gets its name from its unique flavor and appearance: 

The Aji Pineapple pepper has pendant-shaped pods that start green and mature to a sunny yellow or orange. 

The Aji Pineapple pepper has a tropical taste with a balance of spiciness and sweetness, similar to fresh pineapple. It's more tart, citrusy, and floral than other baccatum peppers. 

The Aji Pineapple pepper has a moderate heat level, typically 30,000 to 50,000 Scoville Heat Units. 

The Aji Pineapple pepper is a rare and exotic variety that originated in Peru. 

The Aji Pineapple pepper can be used in salsas, sauces, marinades, hot sauces, tom kha gai, aioli, egg salad, and white chili. 

The Aji Pineapple pepper is easy to cultivate and thrives in cooler climates. It's a high producing variety that can produce several dozen peppers per plant. 

La Sucette de Provence is an old French chili pepper variety originating from Provence, France. It has a long, tapered, conical shape measuring about 10 to 15 cm, often compared to a small lollipop or tongue. The pepper matures from green to bright red, sometimes passing through orange hues, and offers a distinctive fruity flavor with moderate heat ranging from about 1,500 to 2,500 Scoville Heat Units. Its thin flesh makes it especially well suited for drying, though the skin can become slightly tough when fully mature. La Sucette de Provence can be used at any stage of ripeness, whether fresh, roasted, or dried, and is ideal for making chili powders, sauces, marinades, and tapas-style dishes.

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.

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. 

Yellow round rinds with soft green stripes along sides. Pink flesh. Very sweet and full of flavor.