The Blondie chili pepper is a variety of the Capsicum baccatum plant that is known for its light heat and fruity flavor. The peppers are small to medium-sized, with a conical shape and a pale white color. 

Heat level

Blondie chilies have a mild to moderate heat level, with a Scoville rating of 30,000–50,000 SHU

Flavor

Blondie chilies have a fruity, citrus-like flavor with a sweet, tangy, and spicy taste

Appearance

Blondie chilies are small to medium-sized, with a conical shape and a pale yellow to light orange color

Uses

Blondie chilies can be used fresh, dried, or powdered in salsas, sauces, pickling, and salads

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. 

Jamaican origin commercial pepper

With a heat rating of 100,000-350,000 scoville units, the scotch bonnet can be up to 40 times hotter than a typical jalapeño pepper 

This pepper is hot, fruity and spicy at the same time. 

Much larger than original red scotch bonnet. 

Habanero Peruvian White Lightning - A very rare habanero with creamy white lantern shaped pods. This pepper grows quickly and produces fruit in great numbers. One plant can produce hundreds of tiny fruits. Great for making white hot sauce!

The white pods measure 1-1/2" long and 3/4" wide and grow on 24" bushy plants. Capsicum chinense  (90 days)

Heat Level: Extra Hot.  Scoville Heat Units 400,000 

~ Packet contains 10 seeds. 

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 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

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.

Santaka peppers are 2–3 inches long, thin-walled, and have a tapered teardrop shape. They are green when unripe and turn red when ripe. The skin is thin and wrinkled when harvested. 

Santaka peppers have a Scoville heat rating of 40,000–50,000, which means they are very hot. They have a simple, intense heat that blends well with other bold spices. 

Santaka peppers can be used fresh in stir-fries and soups, or dried into a powder for sauces, chutneys, salsas, and more. They can also be steeped in vegetable oils to infuse the oil with their heat.