An old, popular heirloom pepper variety that is very high in vitamins C and A. Cayenne peppers are used fresh in hot sauces and chilis, dried or ground for cayeene pepper or pepper flakes and as a flavor in oil and vinegar. Also strung on a string as an attractive southwest craft decoration. Attractive plants are covered with long, thin peppers. Harvest when scarlet red. 68 days to maturity. Said to be "named for the South American Cayenne river which gives French Guiana its name", but history indicates that the river's name (and also the city of Cayenne) actually took their names from a chieftain of this name. According to one anonymous writer, this variety was first documented in 1493 by Christopher Columbus and that one of his passengers, a man named de Cuneo, described how Native Americans ate peppers like one would eat an apple.

Packet - $1.50

A popular medium hot and tasty heirloom chile pepper. Can be canned, dried, or pickled, as well as used fresh in recipes. The plants are tall, bushy, and bear long into the season. 77 days to maturity.

Packet - $1.50

The TAM Jalapeno Chile is a development of Texas A&M University in Texas and was developed with the goal of producing an Jalapeno Chile with a much milder taste. With that goal, they succeeded. TAM Jalapenos produce an abundance of dark green, 3 inch long chiles that are every bit identical to a standard Jalapeno, save the fact that the chiles produced have very little heat and are ideal for people who like chiles, but cannot handle the heat.
Compact 2 foot plants produce an abundance of Jalapeno type peppers that are widely adaptable and have a wide range of uses. TAM Jalapenos are wonderful when pickled or used slice in Mexican cuisine! TAM Jalapenos are recommended by Oklahoma State University for commercial production.

Matures in 65 to 70 days.

Packet - $1.50

Red Indian is a brand new variety that we sourced from India that produces small brilliant red pods. Has an excellent flavor with a high heat. The best choice for use in curries. 90 days. Very rare.

Packet - $1.50

This is a standard Jalapeno Hot Pepper strain with some improvements to yield a somewhat earlier crop. This popular variety is wonderful for stir-frying, slicing and is considered the standard pepper for use in nachos,salsa and other Mexican cuisine.  The Jalapeno takes its name from the city of Xalapa (Jalapa), Mexico where it is thought to have originated. The Jalapeno pepper has since gained tremendous fame due to its versatility in the food industry. Jalapeno Peppers are commonly found in most chain stores, processed sliced and canned.  The Jalapeno features a sweet, but hot flavor and delivers approximately 4750 units of heat on the Scoville scale. 

Each individual chile pepper is approximately 3 1/2 inches long by 1 1/2 inches wide and begins its life as a very dark forest green color, but then matures to a brilliant scarlet red. These peppers are produced in large numbers on a very vigorous 24 to 26 inch plant. The peppers themselves may be harvested when green or red. Besides their obvious uses in mexican cuisine, the Jalapeno Chile Peppers are also used in the production of Jalapeno Pepper jelly (see below). This wonderful chile pepper matures in about 73 days. 

This wonderful Habanero Red chile pepper is not one for the faint of heart as it can reach a blistering 285,000 units on the Scoville Heat Scale, which makes it one of the hottest chile seeds available! This intense chile pepper variety is over 40 times hotter than the Jalapeno.
Habanero Red Chile Peppers are widely used in the production of specialty hot sauces and salsas due to their intense heat and wonderful flavour.

The Habanero produces a beautiful, slightly wrinkled, lantern shaped chile that turns a lovely shade of red at maturity. Each Habanero chile is 1 to 1.5 inches in lengthwith a tapered end.
The chiles are produced in a large abundance on 3.5 foot pepper plants and are easy to raise.
Suitable growing indoors.

Matures to red in 90 to 100 days.

The Caribbean Red Chile Pepper is one of our most popular chiles. This chile pepper variety is FEROCIOUSLY HOT and is thought to be the second hottest chile pepper variety on the planet!
Recent tests indicated that this chile variety reached a scorching 445,000+ units on the Scoville Heat Scale, which makes it twice as hot as a standard Habanero Chile and over 80 times hotter than an Jalapeno Pepper! 

Please use this chile pepper variety with extreme caution, making especially sure to be careful with the chile seeds! It is THAT Hot!

The slightly wrinkled chiles are approximately 1 inch wide by 1.5 inches long and are similiar in shape to the Habanero Chile. The chiles ripen from lime green to a brilliant red and are produced on very productive plants that reach 30 inches tall.

Caribbean Red Chile Peppers are excellent for use in salsa, marinade and of course, in hot sauce.

Suitable for growing indoors. Matures to red in 110 days.

The hot, pungent chile pepper grows from 2½ to 4 inches long by half an inch in diameter.  The peppers are slim, club shaped and green with medium thin walls and matures to a bright red color on 30 inch tall plants.  "Serrano" translated to English means: "from the mountains".  These chiles are generally picked fresh and used to make salsas. 85 days to maturity. 

Ancho is a chile pepper variety originating in Mexico that is also known as Poblano and Pasilla, Ancho 101 is a large, triangular shaped pepper that is 4-5 inches in length by 2-3 inches wide. The peppers start their development off as a very dark, near black-green color only to mature into a vibrant red. Ancho is mildly hot and is ideal for using fresh (called "Poblano" when fresh) or for using dried (called "Ancho" when dried). This variety is ideal for stuffing, Rajas, Chiles Rellenos and other South Western culinary delights as well as for being ground into Chile Powder. 

Habanero Orange Chiles are a little slower to germinate than many others, but this chile variety is worth the wait as it is 40 times hotter than a standard Jalapeno Pepper! A producer of light green, thin, crinkled peppers which ripen to a brilliant orange-red coloration.  Each chile pepper is 1½ inches long by about 1 inch across. Matures in about 85 days.

The Purple Jalapeno is a beautiful, ornamental version of the standard Jalapeno pepper. In appearance, the chiles produced by their productive pepper plants are identical to other Jalapeno Peppers with the exception of their color. Where as other Jalapenos produce green chiles which mature to red, the Purple Jalapeno produces chiles which begin as a brilliant emerald green, then mature to a stunning dark purple and finally to a fabulous scarlet red! As the plants often have chiles on them of varying ages, all three colors are often seen on a single plant which produces a most wonderful and most beautiful color effect!

Purple Jalapenos are very productive. According to Purdue University's Horticultural Dept., Purple Jalapenos produce approximately 7.4 tons of marketable chiles per acre, which is fairly respectable among Chile varieties. Of that 7.4 ton average, an average of 0.2 tons of Purple Jalapenos were culled (for spoilage, blemishes, deformities, etc.) at harvest, which is an amazingly low number and the lowest culling average of the chile varieties that Purdue tested in their trial.

Though Purple Jalapenos may be beautiful, don't let their brilliant colors fool you as the Purple Jalapeno rates at a searing 6000 Scoville Heat Units which is twice as hot as a standard Jalapeno.

Purple Jalapenos are excellent for use in salads, for salsa, for relishes or for pickling.

Good for growing in containers.

Matures in 75 days.

The Romanian Hot Antohi Pepper, also known under the names of "Roumanian Hot Pepper" and "Antohi Pepper" is an heirloom pepper variety originally imported from Romania. The popular story behind this Romanian variety is typically told something like this among heirloom seed savers:

"Jan Antohi was a famous Romanian acrobat who, in late 1991, when touring the United States decided to escape the oppresive government of Socialist Romania and decided to defect to the United States. Later on, after the overthrow of Nikolai Ceaucescu, Jan Antohi was able to return home to visit his family. Upon his return to Romania, his family gave him the seeds of this pepper variety to take back to the United States."

The variety itself is fairly typical of Romanian and Hungarian hot peppers in that it has a classic shape and taste that puts it into the same group of varieties as Szegedi Peppers, which it resembles very closely. The peppers are 4 inches long and are very blocky in shape with a yellow flesh that matures to a brilliant red at maturity.

Antohi Peppers possess an excellent flavor with a very mild heat and are wonderful fried, but can also be used in salads, salsa or pickled.

Matures in 70 days. Can be grown in containers and is ideal for cool, northern climates.

The Chocolate Habanero Chile Pepper is a Jamaican chile variety that is often used to make the famous Jamaican Jerk Sauce. The variety is extremely similiar in appearance to other Habanero Chiles apart from the color. Chocolate Habanero Chile Peppers begin as a wonderful emerald green color and then later turn a gorgeous chocolate brown coloration at full maturity. With their wonderful colors, Chocolate Habaneros provide something a little different for most gardeners who have never seen a brown pepper.

This Chile Pepper is VICIOUSLY HOT! Though the heat of chile peppers produced in a variety can vary somewhat based on the difference in strains, differences in cultivation, changes in soil and many other factors, in 2001, the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested. Their 2001 Chocolate Habaneros tested at 301,065 Scoville Units!

Please use this chile pepper variety with extreme caution, making especially sure to be careful with the chile seeds! It is THAT Hot!

Matures in 100 days.

The White Habanero is a brand new, lovely variety of the Habanero that is hard to come by and said to originate in Peru. Small bushy pepper plants produce very high yields of fiery hot chile peppers of a lantern shape with a creamy-white colored skin. The beautiful chiles are approximately 2 inches long by 3/4 of an inch in diamater. These beautiful, rare white chiles are extremely hot and have been rated at over 300,000 Scoville Units which is about ten times hotter than a standard Jalapeno Pepper. If you like a searing hot chile,

Can be used fresh, but makes wonderful, fiery dried chile powder or ultra hot white hot sauce!

White Habaneros are ideal for growing in containers and due to their beauty are also a wonderful ornamental chile for use in edible landscapes!.

Matures in 85 to 90 days.

Rare.

The Hungarian Black Pepper is a VERY RARE and unusual variety of East European Hot Peppers originating in the city of Kiskenfelegyhaza in modern day Hungary. This is a GORGEOUS variety with brilliant purple foilage that produces black peppers. A true edible with a great deal of landscape beauty. They are striking growing amongst pastel colored flowers in your flower beds as well as in the garden! 

This variety produces a pepper which is quite hot to the taste. Maturity at about 80 days. This is a truly amazing and beautiful varietyr. Try them, you will love this variety! 

The Santa Fe Grande Chile Pepper is a very popular variety of chile also sometimes known as the Yellow Hot Chile Pepper and the Guero Chile Pepper. These small conical chiles average 5 inches in length and start off as a pale yellow color, then mature to either a brilliant orange color or to a very fiery red. Commercially, they are typically marketed when yellow. Utilized both raw or cooked, Santa Fe Grande features a slightly sweet taste with a medium-hot to hot pungency.

Highly recommended.

Also known as "Bird's Beak" and Rat's Tail". Used not only for culinary purposes, but also decorative purposes in chile wreaths. These narrow chiles start out a rich green color and then mature to a fiery scarlet red. Chile de Arbol are very hot; about 30,000 Scoville Units which makes them 8 to 10 times hotter than the Jalapeno. Use in any recipe calling for pequins, to which this variety is closely related. Wonderful in salsa. Typically used dried because they retain their color, but also wonderful used fresh. 90 days.

California is a commercial sub variety of the well known variety Anaheim, to which it is mostly identical. Begins a rich green color and matures to a gorgeous scarlet red. Widely grown in Southern California and sold commercially in a dried form. Somewhat mild. 80 days.

Yet another commercial Anaheim sub variety. Widely grown in New Mexico for commercial purposes and sold in retail chains. Hotter than California Chile. 80 days.

Also known as "Chile Negro" and "Chilaca", this famous old Mexican variety produces long black pods that are traditionally used dried. Pasilla means "raisin" in Spanish which refers to the crinkled appearance of the dried black fruits. Can be used fresh, dried or ground into a very fine dark chile powder. Use in salsas, enchilada sauces, mole sauces and much more. Has a very fine, smoky flavor with a mild heat. Long pods turn from green to a stunning ebony black. 90 days.

The Hungarian Alma Hot Pepper is very similar in shape to the Hungarian Klari Cheese pepper, but is somewhat larger and is very hot to the taste.This great Hungarian pepper variety is also known as "Alma Paprika Pepper" and "Hungarian Hot Apple Pepper". These Hungarian chile peppers start out yellow but will turn orange to red as they mature. This great Hungarian Chile Pepper features an intense flavor and is a very productive producer, producing thick fleshed, crunchy 2 inch peppers with a medium hot flavor. This year, our seed is produced by David and Zhenya of Eckles of Wymoing who regard the Alma Hot Pepper as: "Our favorite hot European pepper!" Matures in 65 to 75 days and is suitable for cold climates with short growing seasons. 

Also known under the name of the Hot Banana Pepper in the United States in reference to its size and yellow coloration, this is the classic Hot Hungarian Wax Pepper which always produces extremely well in short growing seasons and that can be found in many pepper gardens throughout the world. This great chile pepper variety is mildly hot and the pepper turns from a banana yellow to deep scarlet red at maturity. The seed we are offering of this great pepper this year were grown by David and Zhenya Eckles who say: "We have grown this variety for 10 years, and our plants have produced quite large (4-6 inch) peppers." Typically, this chile pepper is not eaten in it's green or yellow phases, but instead utilized in its yellow phase when it has a slightly medium hot taste. This pepper variety is ideal for stuffing and also slicing. This outstanding variety matures in about 65-80 days and is suitable for growing in cold climates with short seasons.

Donetsk is a brand new pepper variety that is not avaiulable for sale to the general public elsewhere. This great Ukrainian chile pepper was imported from the Ukraine by David and Zhenya Eckles of Wymoing who procured this chile pepper variety from a colleague of their's who has relatives living in the Ukraine's Donetsk region. This year, our seed comes directly from David and Zhenya and is not available elsewhere! Donetsk is medium hot, cayenne like chile pepper variety that produces an abundance of one to two inch long, smooth, bright red chile peppers. The plant of the Donetsk Chile is 2-3 ft high and is very productive. Donetsk is an ideal chile pepper variety for the short seasons of colder climates.  Matures in about 70-80 days.

The Small Red Chili Pepper is an old variety of chile pepper that is ideal for drying for winter use, as well as for pickling and stir-frying. The peppers are of a brilliant red color when mature and are very hot! This great chile pepper variety was originally introduced by Burpee's in the 1920's and was one of the first hot peppers on the seed market. Prior to their introduction, only bell peppers were typically seen in seed catalogues. In the 1920's, Wm. Henry Maule's described this variety and offered it for sale to his customers and described them as:

This variety is regarded as being 8-10 times hotter than a standard Jalapeno and is one of the hottest peppers around! If you can get past the heat, it has an intense citrus-like flavor. Orange pepper fruits of this variety are the variety of choice to make Jamaican Jerk Sauce.

This is the famous variety from which Tabasco sauce is made, this famous heirloom was introduced into Louisiana in 1848. An outstanding and very hot pepper variety! Fruits start out as a yellowish green and mature to brilliant red. 140 days to maturity.

This variety is very popular in its native Mexico where it is used primarily for pickling. 70 days to maturity.

"Bacio de Satana" translates literally from Italian into English to mean "Satan's Kiss". BEWARE - this one is VERY HOT! This is a small round, cherry type hot pepper, so called due to it's round shape and cherry red coloration. Does well in poor soils and actually gains heat in accordance to the poorer the soil! Our stock directly imported from Italy. This variety is VERY RARE!

Bushy plants bear hot fruits that grow upright and pointed, yellow with purple blotches. Orange-red color when ripe and 2" long by 1 inch wide. So hot they could not be measured on the Scoville scale for heat. 16-24 inches tall. 

An 8" long, thick walled, mildly hot Anaheim type pepper from New Mexico and the same developer as NuMex Twilight. An excellent pepper for stuffing or roasting. Also used in New Mexico for dried pepper wreaths. 75 days to maturity. 

Reportedly, this variety of Chile Pepper was popular in the vicinity of Charleston, South Carolina a few hundred years ago and later disappeared only to be recreated by the USDA and Clemson University by backcrossing pepper varieties which were still found in the Charleston area . In 1992, when Clemson University offered free packets of "Charleston Hot" pepper seeds to the public for trial, they were overwhelmed by thousands of requests for the seeds as backyard gardeners and small scale growers were impressed by the variety's compact plants, high pepper yields and its high resistance to root-knot nematodes as well as the fact that the variety is over 20 times hotter than the standard Red Cayenne pepper (rating of over 70,000 units on the Scoville Heat Range, which is approximately 25 times hotter than the Jalapeno). The yellow-green peppers are 4 inches long, are slightly curved with 4 lobes at the end and then ripen to rich orange and then red.

Yet another variety developed in New Mexico by the same breeder as NuMex Twilight. The NuMex Espanola Improved Chile Pepper is ideal for cooler, shorter climates and yields a medium hot, thin walled 4-6 inch chile pepper. Each pepper starts out a dark green color only to mature to a scarlet red. NuMex Espanola is ideal for fresh or dried use.