A.k.a. 7 Pod and likely related to Trinidad Scorpion, this super-hot chile is confirmed hotter than the Ghost Pepper. It gets its name from being so hot that a single pod will heat 7 pots of chili (or whatever). This deadly variety from Trinidad has pebbly, wrinkled, blocky pods that ripen green to red. Better flavor than Ghost until your taste buds start to melt. Obscenely hot!

Named after the highest mountain in the Americas, this massive 10” pod is the king of the frying peppers. Use for stuffing, roasting, frying, even raw in salads. Great flavor and most often eaten while still light green, it ripens to red.

I could not find "Aji Chinchi Amarillo" seeds this year, so I ordered "Aji Amarillo" in hopes it is the same, or at very least very similar.  "Aji Amarillo, a Capsicum Baccatum from Peru. This is the most widely chilli/pepper used in the Peruvian cuisine.  The chilli plant is tall and needs staking as the pods weigh the branches down once it pods up. All our Aji Amarillo chilli plants are in pots and grow to over 1.5m tall.  A great producer of around 15 cm long and about 2.5cm wide pods. The pods start odd a green and go to an amazing orange colour.  Would be great as pickled, as a pasta, in a salad or in any cooking.'  Hippy Seeds

Heather wanted to try these small (1/4 inch) orange "fire balls".  It is said to produce hundredes of frits on compact 18 to 24" plants.  From the Amazonian region of Peru.  They should do well in pots and may grow well indoors.  Picture from Baker Creek Heirloom Seeds.

These flavorful and aromatic pods from Peru ripen from green to a beautiful sunset orange and grow to 2-3” on a very large plant. Use fresh in salsa, also makes an excellent hot sauce. One of the few Aji-type peppers to ripen in the cooler weather and shorter season of northern climates.

Like an aji hot wax pepper, this chile from Chile starts out yellow-green and ripens to orange, then red. The 3” pods the best flavor before they fully ripen, when they have a hot citrus flavor that’s perfect for salsa.

Enjoy all the flavor of a red habanero without the searing heat. Perfect for those times when you want that awesome hab flavor, but don’t want to damage any taste buds. These aromatic pods ripen from green to bright red, just like a regular habanero, with little to no heat.

The seed vendor listed their Aji Gold as C.bacceatum.  Their picture looks like the pods are shorter (about 2") than Aji lemon, and may be hotter.

"Tall and lanky plants with narrow leaves grow to 3-4' tall.  Heavy fruit set quite early in the season.  Beautiful slim long peppers mature from pale green to brilliant red.  0.75 x 4".  Delicious hot flavor, with nice fruity undertones.  High yields.  Dries easly."  Text and picture from Tatiana's TOMATObase.

A rare heirloom from France, this 3” pod is noted for its delicate, sweet flavor and thin, crisp flesh. Deeply ribbed with an unusual shape, similar to an oversized habanero. Great for eating raw in salads and frying, starts out green and ripens very early to sweet red. Short, compact plant good for containers

"Pods 7" long and 1.5" wide, varies from mild to medium-hot. Originally from New Mexico and brought to California by Emilio Carlos Ortega who founded Ortega Chili Sauce in 1897. Nice for stuffing when red-ripe." Image

Known as Poblano when fresh and Ancho in dried form, this one outperforms all others in our NW climate. Expect large pods with great Poblano flavor and just a little heat, making them perfect for chile rellenos and roasting. Deep green color ripens to a rich red, can be used at any stage. A reliably productive hybrid.

Called poblano when fresh and ancho when dreid. Large, triangular shaped, fairly hot pods. About 4-5” long and 2-3” across with indent around the stem. Dark green fruits turn red when ripe.

This chinense variety (habanero type) bears a striking resemblance to a rattlesnake rattle. The elongated 2.5” pods are extremely wrinkled and bumpy. Big production, great flavor, and hab heat make this a truly outstanding pepper. Green to orange to red. 90 days.

This Thai hybrid has great flavor and truly impressive heat. The very hot 2” pods grow in abundance, plenty for making curries and drying. One of the earlier red Thai peppers to ripen in our climate. Green to red.

A great find from the Bahamas, these fiery hot chiles are small in size, but big on heat and flavor. Plants are compact and bushy and load up with tons of very skinny 1.5-2” pods with thin flesh that are easy to dry. Makes a killer hot powder. Green to red.  Image

From a Mennonite Community near Belmopan, Belize, this deep red habanero will not disappoint with excellent flavor and hab heat. Some of the best hot sauces come from Belize, so here’s your chance at hot sauce fame. Green to red.

A Bolivian heirloom that ripens earlier than most, so is good for our northern climate. Hot little pendant pods are 2” x .5” and ripen from green to yellow. Citrusy flavor with good heat for salsas and ceviche. Bolivian peppers rarely disappoint and this one’s no exception. Makes a great yellow hot sauce.

While this may no longer be the world’s hottest pepper, it might as well be. Hotter than you-know-what and guaranteed to be the real deal, actual heat level will vary with growing conditions. These pods’o’death are only for the masochistic chilehead. Insanely hot, tapered, pebbly, wrinkled pods ripen green to red. 

"Until 2011 this was the hottest pepper in the world! With Scoville Units between 800.000 ~ 1.001.300 you can call this pepper nuclear. One drop of extract from this pepper needs one million drops of water to no longer be perceived as sharp. This chili pepper is a whopping 125 times hotter than a Jalapeno!."  Picture from Hippy Seed.

This is a trademarked variety from Redwood City Seed Company. Their website says these peppers are very thin skinned, so should be easy to dry. They are extremely hot, so extreme care should be taken when handling and using them. Always remember the heat in a pepper can vary from plant to plant and even from pod to pod.

Here is an attractive way to get super heat.  The pods turn green to pale yellow to almost floresent white when fully ripe.  Our plant loaded up with an abundance of pods.  Like all super hot peppers it is slow to ripen and needs as much heat as you can provide.  We grew ours in large pots and kept them in a greenhouse.  With tempretures droping into the 20's, I have moved it into the barn to see if I can keep it alive until spring.  Extreme heat!  Use with caution!

For all who want a good green bell, Big Green seems ideal.  Boasting large 4" x 4" bells that are glossy dark green, juicy with firm thick flesh and a high yield.  Picture from Hazard's Seeds.

"The Numex Big Jim is listed in the Guinness Book of World Records as the producer of the largest Chile pods ever grown, with specimans in excess of a foot long (12 inches) not unknown. The variety was developed in the mid 1970's by Dr Nakayama as a result of a bredding program at the New Mexico State University (NMSU), home of the Chile Pepper Institute. Plants grow easily and vigourously and are surprisingly small in comparison to the gigantic pods growing between 24" to 36" high. Up to 30 pods may grow on a single plant which ripen from green to a deep red approximately 80 days after transplanting seedlings."  Text and picture from The

A truly impressive Anaheim-type pepper with classic California green chile flavor and very little heat. Heavy yields of huge 8-9” pods are excellent for roasting, stuffing, and adding to your favorite dishes. Pods have thick walls, weigh up to ¼ lb. each, and will turn red if left on plant to ripen, but mostly used while green. Hybrid.

Customer reqest.  "3" long, narrow, cayenne type, smoky flavor, Mexican native, plants have small tree-like form 36" tall."  Picture and text from Hazzard's Seeds.

Named for its three sided shape that resembles a Bishop's Crown, these odd shapped pods hold their heat in the center of the pods.  I have eaten the "wings" and found them sweet - no heat at all.  They have thin but crispy flesh that dreis well.  You can use them in your Christmas decortations!.  More info

Highly ornamental and versatile in the kitchen, these black peppers grow on plants with dark green foliage highlighted by purple veins and purple flowers. Plants produce good yields of 3" fruits similar to jalapeno, but milder and shiny black ripening to dark red. A gorgeous heirloom with serious heat!

new this year! Bob Woods saved the seeds and shared some with me. He named it Bob's GPR pepper simply because it ripens from green (G) to purple (P) to red (R). Sweet!

Grown for centuries in Bolivia, this beautiful ornamental with purple foliage and flowers bears a profusion of fruit in a rainbow of colors. The small, cone-shaped, 1” peppers start out purple, turning to yellow, then orange, and finally red, with all color stages on the plant at once. Very hot peppers are edible, but don’t have much flavor. Excellent for containers.

An heirloom from Bulgaria, this is one of my favorites for making fresh salsa. 3.5” vibrant orange peppers have the shape and color of a carrot and are quite hot. The flavor is fruity, which is perfect for use in chutneys, salsas, sauces, hot pepper jelly, and good to pickle. Production varies on compact plants and the orange color almost glows. Absolutely delicious!

"Reliably uniform and very high-yielding, these classic poblanos have a distinctively strong flavor topped with a mild spice. The ideal relleno pepper, Caballero is big with thick walls and smooth, deeply pigmented skin. Allow the 6 inch long fruit to ripen to a rich red with a complex flavor profile, and then dry for ancho perfection."  Picture and text from Territorial Seeds.

This 2010 AAS winner has sweet bell flavor with Cajun attitude! Very early, heavy sets of 3 inch fruit shaped like an elongated bell on compact plants. Great Flavor when picked green or red with varying mild-medium heart for frying, stuffing and salsa. 61 Days.

Yes, this is more "common" than most of our offering, but it still has a lot to offer those of us that want a good sweet bell.  Introduced in 1928, it still is one of the larger bells (4" x 3.5") available.  Size and blocky flesh make them great for stuffing as well as fresh eating.  Ripen green to red.  Image

"As of 2015 this is the official hottest pepper in the world, measuring over 1.5 million SHU with some pods up to 2.2 million. (this is 10 times the heat of a habanero!) Pods are most like the Trinidad Scorpion, with telltale wrinkling and often (but not always) a long tail. The blistering heat goes a long way in hot sauces and caution s advised when handling any part of the fruit, including seeds. Use gloves!" Trade Winds Fruit seed packet.  Purchaser assumes all risks!!  Image

"A favorite for pickling, this pepper is generally used in its yellow stage, but it will turn red when left on the plant. Cone shaped, 1-1/4 inch long peppers range from 1,500 to 4,000 Scoville units. This variety is thick-fleshed and not to be confused with 'Cascabel,' a thin-skinned variety that is round and usually dried."  Tomato Growers Supply

"Cayenne shape, golden color, medium heat, curled � x 6" long​."  Text and picture from Hazard's Seeds.

"Long Slim Red Cayenne is one of the best known hot chili peppers, it is a good long hot chilli that always performs well and dries nicely.
Producing an abundance of very wrinkled fruits that grow 12 to 15cm (5 to 6in) long, the fruits have thin flesh and are used fresh in hot sauces or dried and ground for cayenne pepper. At a heat level of around 30,000 to 50,000 SHU, they are one of the best peppers for seasoning pickles and salsa."

"2012 AAS Winner! This chili pepper will be a favorite both as a culinary pepper and as an ornamental. The elongated, 3 to 4 inch fruits of green maturing to glossy red have an excellent, mildly spicy flavor that outshone all comparison varieties in the AAS trials. The well-branched, upright, 24 inch tall plants have good heat and cold tolerance and are incredibly easy to grow, requiring no staking. They are very attractive grown in containers or patio gardens with their prolific display of colorful, cascading fruits that are protected from sun scorch by the dense canopy of foliage."

This cherry hybrid is very similar to Big Bomb, if a few days later. Expect good yields of 1 1/2 -2 inch little bombs with medium heat to stuff or pickle or roast on the BBQ. Can't go wrong! Starts green and ripens to red.

"Early maturing plant produces high yields of 8” long by 1 ¼” wide Cayenne type hot peppers. Peppers turn from light green to red when mature. Plant has green stems, green leaves, and white flowers. This plant produces peppers 10 days earlier than other varieties. Similar to other Cayenne peppers but larger. The compact stronger plants require no staking even with heavy pepper load. Delicious served grilled or dried. The glossy flesh is scrunched and tender. Scoville Heat Units: 4,000."  Picture and text from Reimer Seeds.

"Cheyenne is a relaxed habit multi branching Chilli that has a very attractive habit producing a heavy crop of 4inch green peppers that matures through bright orange all over the plant. The relaxed compact branching habit of Cheyenne plants make it a very attractive plant in the garden. The fruits are a little Pungent measuring 40,000shu (Scoville heat units) which is similar to Jalapeono type. The habit of Cheyenne makes it a superb choice for pots and containers as well as open ground."

"Capsicum annuum. Open Pollinating. Plant produces good yields of 3" long by 2" wide hot peppers. Peppers are mildly hot and turn from green to maroon-red when mature. Plant has green stems, green leaves, and white flowers. Excellent for mole sauces. A variety form Oaxaca, Mexico. Scoville Heat Units: 1,000.​"  Text and picture from Reimer Seeds.

An American heirloom originating in the mountains north of Santa Fe, this New Mexico variety produces 3-4" elongated pods with medium thin flesh and mild heat. The earliest hot green roasting chile, also ripens to a deep red on very short, sprawling plants.  Dried powder is prized by cooks for its depth of flavor. Every pod should ripen.

These tapered 1.5-2” peppers have medium heat with good flavor and grow upright in a spectacular rainbow of colors. Plants grow 2’ tall and the pods start out purple turning cream to yellow to orange to red. Wow!

NEW World's Hottest!  (MAYBE)  1,662,000 Scoville Heat Units.  The lab test was done on a composite of ten fruits and has bee submitted to Guinness for review.  Limited seed availability, so please early.

The Guiness World Records website lists Smokin Ed's Carolina Reaper as the hottest with an average of 1,569,300 Scoville Heat Units.  Other websies list Carolina Reaper at 2,200,000 SKU, but this has not been confirmed by Guinness to my knowledge.

"Cornitos are smaller versions of Corno di Toro, well regarded for being delicious but sometimes slow to ripen. These new peppers are earlier and smaller at 5 to 6 inches long, but just as delicious with a sweet, fruity flavor. Peppers turn a beautiful bright yellow and appear early in the season on up until frost. Great when raw, grilled or roasted."  Text and picture from Tomato Growers Supply.

"A smaller version of Corno di Toro Red and Carmen, these very sweet peppers are 5 to 6 inches long and 2 inches wide. Although delicious cut up raw into salads, their flavor deepens and intensifies when peppers are roasted or grilled. Abundant harvests are ready early in the season and keep on coming well into Fall.​"  Text and picture from Tomato Groweres Supply.

An exceptionally tasty Italian “Bull’s Horn” pepper that ripens from green to yellow on a tall plant. Thick walls, thin skin and great flavor are the hallmarks of this 8”x2” pepper. Excellent to stuff, roast or fry, one of Italy’s best.

An exceptionally tasty Italian “Bull’s Horn” pepper that ripens from green to red on a tall plant. Thick walls, thin skin and great flavor are the hallmarks of this 8”x2” pepper. Excellent to stuff, roast or fry, one of Italy’s best.


Pepper Plant List