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. 

Capsicum Chinense with 1,300,000 SHU scoville heats

This is a high production pepper with growth up to 5 ft tall. 

Citrusy flavor, with insane heat. Fruity. Earthly Pepper.

Whatever its history, the variety bears highly desirable fruits, with intense heat and an interesting citrus-like flavor.

Starts off as purple then turns into a matrix of colors and finishes as orange/red ripe. 

This pepper plant is very ornamental with its slender peppers that stand straight up in the air. All three colors of yellow, orange and red are on the plant at the same time resembling flames of a fire. Their cheery colors are wonderful for a patio, landscape, or garden. 

Very ornamental peppers ripen from yellow, to orange, then to red. The long pointy 3-4” peppers grow upright in bright clusters on a small 10” plant. Great in containers. The peppers are edible if desired.

Capsicum annuum (85 days) 

Heat Level: Medium Scoville: 5,000

~ Packet contains 10 seeds. 

These round to oval fruits are only 3/8” wide. It is often confused with the Pequin that is a small oval with a point. The Tepin grow on 36” tall plants and have extreme heat. All peppers are perennials, so if your plant survives the winter without freezing, the shrub can get very large. Capsicum annuum  (120 days)

Heat Level: Super Hot.  Scoville Heat Units 50,000 - 100,000

~ 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 or into large 5 gallon containers. Harvest peppers when they are red.

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. 

Cascabel peppers are considered mildly hot, with a Scoville Heat Unit (SHU) rating of 1,000–2,500. For comparison, habanero peppers are much hotter, with a rating of 100,000–350,000 SHU. 

Cascabel peppers are native to Mexico and Latin America, and have been cultivated since at least 7000 BC. The name "cascabel" is Spanish for "jingle bell", which comes from the way the seeds rattle inside the round, hard peppers when they dry. 

Cascabel peppers are often used in sauces, soups, and other dishes to add a fruity flavor and a bit of warmth. Here are some ways to prepare cascabel peppers: Roast: Roast cascabel peppers in a skillet before adding them to dishes. 

Dry and grind: Dry and grind cascabel peppers to use in sauces or pastes. You can also rehydrate them. 

Puree: Puree cascabel peppers and add them to soups and sauces.

Kung Pao peppers have an earthy, smoky flavor and a medium heat level of 7,000–12,000 Scoville Heat Units (SHU). They are considered a less spicy alternative to Thai and Cayenne peppers. 

Kung Pao peppers are long, slim, and have thin walls. They mature from green to red and can grow to be 4–6 inches long. 

Kung Pao peppers can be used in stir-fries, frying, grilling, or dried into chili powder. They are a key ingredient in Kung Pao chicken, a dish that is known for its distinctive spicy flavor.