The wrinkly dark brown 7 Pot Douglah Pepper is one of the hottest and rarest of the 7 pod strains available and is extremely spicy!
The Alma Paprika Pepper is a highly productive cherry pepper variety used for paprika that ripens from cream white to orange and then to red.
The Anaheim Chili Pepper is great for roasting, stuffing, stews, sauces and eaten raw and can be harvested green or deep red!
The tantalizing Ancho Pepper is a very popular, semi-spicy pepper that has a slight mild and sweet apple flavor for fresh, cooked, and dried usage.
The Ashe County Pimento is a super sweet, bright red pepper that is perfect for fresh eating, baking, roasting, canning and pickling!
The Beaver Dam Pepper ripens from green to orange to red with just a touch of a tangy heat flavor that makes is a great pepper for stuffing!
The Bolivian Rainbow Pepper is a beautiful rainbow variety of chili peppers that will a pop of color to any garden or dish.
The Bullnose Pepper is an early American pepper variety that was grown by Thomas Jefferson in the mid-to-late 1800s and is gaining popularity again.
We found the charming Cajun Belle Pepper to be superb for both fresh eating and making salsa at either the green stage, or when ripened to red!
The California Wonder Pepper is a popular standard bell pepper that is widely adapted contains high amounts of vitamin A and C.
The hot, wrinkled Caribbean Red Habanero Pepper can be picked green at around 70 days, but for a sweeter flavor, allow them to turn red!
The Carolina Reaper is a very hot pepper that has a sweet chocolate-cherry under tone with hint of fiery citrus that is extremely hot!
The Cayenne Long Red Slim Pepper is a traditional medium heat cayenne that will mature red and wrinkled with a mixture of straight and curly fruits.
The Cayenne Long Red Thick Pepper is the biggest cayenne pepper you can grow and is great enjoyed fresh or dried for later use!
The sweet early maturing Chocolate Bell Pepper turns dark brown on the outside and a deep red on the inside when fully ripened.
The Chocolate Habanero Pepper is an extremely hot, chocolate-colored habanera that has a unique rich flavor that is un-duplicated by any other pepper.
The Chocolate Scotch Bonnet is a really hot pepper has a sweet fruity slightly smoky flavor, but with a lot of heat, perfect for any sauce or salsa!
The horn-shaped Corno Di Toro Giallo Pepper is a great cooking variety, as it is an old-time Italian sweet frying pepper!
The Corno Di Toro Mix Pepper is a combination of Corno Di Toro Giallo and Corno Di Toro Rosso nicknamed "bull's horn" for its distinctive horn shape.
The Corno Di Toro Rossa Pepper is an old-time Italian sweet frying pepper that is nicknamed the "bull's horn" for its distinctive horn shape.
The Cubanelle Pepper's slightly irregular and roughened, medium-thick waxy flesh matures from yellow-green to red, and it has a crispy distinct flavor.
The Devil's Tongue Pepper has an intense heat with a delicious citrus flavor that ripens to a fiery red with a wrinkled texture!
The Devil's Brain Pepper is a tiny red pepper that has a wrinkly thick wall resembling a brain, making it devilishly hot!
The Early Jalapeno Pepper has a dark green, thick skin that forms to the shape of a cone and can be enjoyed fresh or pickled on salads, dips or tacos!
The Emerald Giant Pepper's sweet, juicy taste and crisp texture is a favorite among chefs and home growers for its heavy yields!
The Ghost Mix is a wonderful blend of red, yellow, purple, white and chocolate Bhut Jolokia (Ghost) pepper seeds is among the world's hottest peppers!
The Golden Greek Pepper is a mildly hot, bright yellow to red pepper that has a crispy flesh that is excellent when pickled or thrown in a Greek salad!
The Holy Mole Pepper is a high yielding, tangy All American Winning pepper that is used for making mole sauces and different dips, Holy Mole!
The Hot and Happy Mix is an assortment of hot peppers that includes habaneros, jalapenos, chilies, poblanos, anchos and more!
The Hungarian Hot Wax Pepper has thick "waxy" walls that turn from yellow, to orange and to red and are excellent for pickling, frying or stuffing.
The light yellow to orange-red Hungarian Sweet Wax Pepper is a great pepper for pickling and adding into salads or sandwiches.
The Islander Pepper is known as the chameleon as it starts out as a violet hue, then turns to a yellow/orange and then finally deep red!
The Jalapeno M Pepper variety is high yielding pepper that has an average hotness level that tastes great in many dishes.
The Jay's Ghost Scorpion Pepper os a peachy colored pepper that is lined with bumps and twists and has an immediate burn that slowly lingers to the sinuses.
The mildly spicy Joe Parker Pepper is a deliciously crisp Southwestern style traditional Anaheim that can be harvested green or red!
The Lemon Drop Pepper is an excellent seasoning pepper from Peru with a crisp and clean, uncomplicated flavor is hot with some citrus notes.
The Marconi Red Pepper variety is a very sweet thin-skinned pepper that changes from green to red with maturity and has 3-5 lobes.
The Mariachi Pepper is a coned shaped pepper that changes brilliantly from a creamy yellow to a bright red all summer and has a bit of mildly hot heat!
The high yielding, disease resistant Merlot Pepper begins off green, turns white, and finally begins to turn merlot purple when mature.
The mulato has been described as tasting somewhat like chocolate or licorice, with undertones of cherry and tobacco.
The Mushroom Red Pepper gets its name as it is a bell-shaped hot pepper that will ripen from a lime green to a bright red.
The Orange Habanera Pepper will mature from a silvery green to a bright orange color and is among the hottest peppers available!
The Orange King Pepper is the sweetest bell pepper we have tasted to date and is great for fresh eating, dips, salads, stuffing, stir fries and sandwiches.
The Pepperoncini Itlalain is one of the lowest heat "hot" peppers that we offer, as it has a very slight heat with a more sweet flavor.
The Peter Pepper variety is an old heirloom pepper that is grown as much for its shock value as it is for its culinary value.