Pepper plants, seedlings and plugs

We take great pride in our pepper starts, and in the variety of different peppers we grow every year. While we love all plants, we especially love tasty peppers, be they spicy, sweet, or somewhere in between. We love growing healthy seedlings to sell, and we love growing peppers to eat, pickle, and make hot sauce with. Here are some of the peppers we’ve carried before. For current availability, if it is springtime go to our main page where we’ll have sale information.

Hot Peppers

Habanero Peppers

Capsicum Chinense

Small lantern shaped orange and green peppers
Habaneros: Great flavor, great fire!
  • Scoville Heat Units – 100,000-300,000 (very hot!)
  • Lots of heat, but lots of flavor too.  Sweet citrusy flavor.
  • Popular in Caribbean and Yucatan Peninsula.
  • Great in salsas, hot sauces, and anywhere you don’t mind pure fire!

Carolina Reaper – World’s Hottest Pepper! (according to Guinness for now*)

Red, wrinkled skin, lantern shaped that tapers off to a tail at the bottom.
A mean looking pepper, lives up to its looks!
  • Currently world’s hottest pepper (Guinness Book of World Records since 2013 though this may change soon!)
  • 1,400,000-2,200,000 Scoville Heat Units (top end just as hot as standard pepper spray)!
  • Handle with care (and gloves)!
  • They say there is sweet flavor along with all of that heat, but I’m going to take their word for it.
  • Take serious precautions before handling, and don’t just jump into this one raw unless you are used to eating very hot peppers!
  • We claim no liability to anyone who is injured by the heat of this super potent pepper!

*The person who developed the Carolina Reaper (Smokin Ed Currie) has actually created a hotter pepper (Pepper X), but as of 10/1/2021 he has not had it certified by Guinness

Ají Chombo

Capsicum Chinense

Pile of red lantern shaped peppers with one in the front cut in half revealing the membrane and seeds inside.
Habanero like, this is Panamanian heat!
  • Panamanian hot pepper similar in flavor and heat to a habanero
  • 150,000-350,000 SHU
  • 20 times hotter than a jalapeno
  • Great for any Caribbean recipe that calls for habaneros or scotch bonnets.  

Aji Charapita

Capsicum Chinense

Large pile of pea sized yellow peppers still attached to stems.
Abundantly produces pea sized peppers
  • Scoville Heat Units: 30,000-50,000
  • Good heat, fresh citrusy flavor
  • Grows wild in Peru where it is often crushed with a spoon into a pot of beans or soup
  • Lots of small fruit, slightly larger than a pea

Ghost Pepper/Bhut Jolokia

Capsicum Chinense

Two shiny red peppers.
Spicy and mean ghost peppers! A favorite of my Nepali neighbors!
  • Super hot pepper!  (Guinness Record Holder from 2007-2011)
  • 800,000-1,000,000 SHU
  • Fruity, sweet chili flavor under all of the heat
  • Widely cultivated in Northern India, pepper may actually originate in Bhutan

Jalapeño (Early)

Capsicum Annuum

5 green jalapenos on a surface
Classic hot pepper
  • Scoville Heat Units:  2,500-8000
  • Spicy, but not super spicy.  Nice bright and grassy flavor.  Good fresh, pickled, or cooked (like jalapeño poppers).  When allowed to mature to red the flavor is not as grassy and much sweeter.
  • Chipotles are jalapeño that have matured to red and are then dried.

Tam Jalapeño

Capsicum Annuum

Large pile of green jalapenos.
Really great for people who only like a little spice!
  • Tam is a milder variety of an already mild hot pepper.  Heat tops out around 3,500 Scoville Heat Units
  • Same bright flavor as traditional Jalapeño, less heat.  
  • Great for mild salsas, cooking, or garnishing a dish with the just right amount of heat. 

Brazilian Starfish Hot Pepper

Capsicum Baccatum

Red star-shaped pepper hanging from the plant.  The pepper is squat, about 3/4 inch tall but about 3 inches wide.  Resembles the shape of a starfish.
What a unique shape!
  • Unique star shaped fruits
  • Fruity flavor balanced nicely with medium heat
  • 10,000-30,000 SHU (same range as a cayenne)
  • Prolific but late season

Mild peppers (a little heat, but not much)

Shishito Mild Pepper

Capsicum Annuum

Alternating red and green shishito peppers, about 2 inches long and a little more than a centimeter thick.
Shishito make great snacking peppers, similar to Spanish Padron Peppers
  • Sweet smoky flavor on most peppers, but about 1 in 10 has some spice
  • 100-1,000 SHU, hotter than bell pepper, less heat than even a mild jalapeno
  • Great flavor just pan fried in oil with salt
  • Japanese variety

Tobago Seasoning Pepper

Capsicum Chinense

A pile of 1.5-2 inch long peppers in varying stages of ripeness.  From green to orange and red.
Colorful peppers and a taste of the islands!
  • Fruity caribbean flavor with low heat
  • 500 SHU, milder than a jalapeno
  • Common ingredient in caribbean cooking
  • High yield

Biquinho Pepper – Yellow

Capsicum Chinense

A small ball jar filled with biquinho peppers and a pile of the peppers outside.  Peppers are small and shaped like a birds head with beak.  They are bright yellow
Yummy pickled or fresh!
  • Tangy and sweet with a little heat
  • 500-1,000 SHU (less heat than a Jalapeno)
  • Great fresh, cooked, or pickled in vinegar
  • Originally from Brazil, the name means beak pepper due to the unique shape

Sweet Peppers

Habanada

Capsicum Chinense

Habanadas arranged in a circle. Present are both orange ripened peppers and green underripe peppers.
An excellent tasking and completely sweet pepper.
  • Hybrid with the sweet citrusy flavor but none of the heat of a habanero
  • Great replacement to make mild salsas, ceviches, salads, etc.
  • Crisp thin skin great for eating raw or cooked

Nadapeño Sweet Pepper

Capsicum Annuum

Pile of jalapeno peppers
Love jalapeno flavor but not the heat, this is the pepper for you!
  • Same shape, appearance, crunch and flavor of a jalapeño without the heat
  • Don’t like spicy food, or cooking for someone who doesn’t?  You can still make poppers, rings, salsas and anything else you would with traditional jalapeños
  • 0 SHU

Ají Criollo or Ají Dulce Panameño

Panamanian Creole or Panamanian Sweet Pepper

Capsicum Annuum

Two small, red, and waxy peppers set side by side on a surface.
Aji dulce from the 2020 harvest
  • Sweet pepper with no heat
  • I personally brought the seeds for this one back from Panama in 2019
  • Authentic Panamanian taste for Panamanian sofrito, recado, or other preparations

Grand Bell – Mixed Color

Capsicum Annuum

A basket full of and overflowing with bell peppers, which surround the basket.  There are bell peppers that are yellow, white, green, red, purple, and brown.
Standard bell peppers taste so much better home grown!
  • Sweet Bell Peppers – No heat (0 SHU)
  • Variety of colors – Red, yellow, orange, purple, brown, green
  • Start harvesting around 80 days after transplanting

St. Lucia Island Pepper – Sweet Pepper

Capsicum Chinense

Two small red peppers
Sweet like candy
  • Caribbean variety from St. Lucia Island, habanero like with no heat
  • Very sweet candy like flavor
  • Prolific plants, large harvest
%d bloggers like this: