Beaver Dam: Hungarian heirloom brought to Beaver Dam, WI in 1912 by the Joe Hussli family. Florence Hussli recommends adding crisp sliced rings to a cheese and bologna sandwich, or using for stuffed peppers. Fruits are mildly hot when seeded.
 
Brazilian Starfish: Unique, star-shaped fruit. Brazilian Starfish boasts complex floral and fruity tones perfectly offset by medium heat. The fruit varies in heat but is often medium spicy, sometimes exceeding the heat of jalapeños. Fruit is always juicy and quite sweet. 90-100 days.
 
Buena Mulata:  A very rare, extremely productive, and stunning hot pepper.  Chameleon-like, it undergoes color changes during ripening, from violet to pink, then orange to brown, and eventually to a deep red. The long, round pods reach 6 to 7 inches long and undergo a unique flavor change as they ripen, with the reds being more sweet and meatier than the violet.  75-85 days.
 
Carolina Reaper: Believed to be the hottest pepper in the world. These devious little peppers are fiery red with a little scythe shaped tail at the base of many fruit, hence the name reaper. Heat rating can be over 1,500,000 Scovilles. 120 days. 2,200,000 SHUs!!!
 
Datil:  BURSTING with fruity, hot goodness! Perfect for spicy salsas, sauces, and fabulous jellies!Blazing hot, blunt little 3.5-inch fruit ripens to a brilliant orange yellow. The heat is vicious, being comparable to habanero types, but the flavor is more complex, sweeter, and more fruity. 90-100 days.
 
Death Spiral: A gorgeous and intense pepper with a twisted shape that ranks among the world's hottest!  This pepper has a floral flavor and intense mouth burn that hits the tongue, gums, and roof of the mouth. 90-120 days.
 
Fatalii: Fruits ripen from green to orange. Habanero-type with citrus flavor. Plants grow to 30''. Very hot pepper. 90 days from transplant. 125,000 - 400,000 SHUs.
 
Habanero, Red: Caribbean favorite many times hotter than the jalapeño. High yields of small, rippled peppers with a characteristic fruity flavor and aroma. 90-100 days. 100,000-350,000 SHUs.
 
Highlander: Early and adaptable Anaheim. Traditional, semi flattened, mostly two-lobed fruits avg. 7" x 2". Large, tall plants. 65 days to green, 85 days to ripe. 1000 - 1500 SHUs.
 
Hungarian Hot Wax: Widely adapted and productive, even in cool weather. Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. 1,000-15,000 SHUs.
 
Jalapeno: Hot, Cylindrical fruits are 3'' and ripen from green to red. 70-90 days from transplant. 2500 - 5000 SHUs.
 
Jays Peach Bhut Jolokia: The legendary ghost pepper of northern India in a peach sherbet tone. This peachy princess is nothing short of scorching! The thin-walled, wrinkled fruit averages 3 inches in length and pack an astounding 1 million Scoville heat units. 110-130 days.
 
Joe's Long Cayenne: Great for fresh eating or drying and grow up to 12" long. 85 days from transplant. 30,000 - 50,000 SHUs.
 
Kalugeritsa:  A beautiful and delicious pepper from North Macedonia. This jalapeño-level hot pepper was brought to Baker Creek Seeds by Steve Neumann. Steve collected the seeds for this variety while visiting the village of Kalugeritsa. This super rare pepper is not known outside of the region, and he was unable to find a variety name; therefore the pepper bears the name of the little town in which it is grown. We love this pretty little pointed pepper. The flavor is full bodied, and it is one of the best peppers for roasting! 75-90 days. 
 
Lemon Drop: Seasoning pepper from Peru. The flavor is a very clean, uncomplicated, slightly citrusy heat. Great for jellies and preserves. 2-foot plants are covered with the thin-walled, conical fruit which reaches 2 to 3 inches in length, with very few seeds. 100 days.
 
Leutschauer:  A lovely drying pepper that comes from Matrafured, Hungary. It has been grown there since the 1800s when it was brought from Leutschau (Slovakia). The short, erect plants grow fast and are loaded with medium-hot paprikas sporting a sweet aroma and crisp texture. Its great flavor, uniform shape, and thin walls make it terrific for smoking, drying, and grinding to a delicious spicy powder. Very rare and not often found outside of its native Hungary! 85 days.
 
Mad Hatter: Slightly hot bishop's crown type. These unusually shaped peppers resemble a bishop's crown. Fruits avg. 2 1/4" in diameter and are borne on big, bushy plants. Moderately sweet flesh with floral and citrus notes and a touch of heat near the seed cavity.
 
Pepperoncini: Popular, thin, little pickling pepper. Italian heirloom with superb flavor and just a little heat. Pick them at the yellow-green stage for pickling or allow them to ripen for fresh eating. 75 days. 100 - 1000 SHUs.
 
Poblano, Bastan: Distinctively rich Mexican poblano that sets the standard for sauces and stuffing. Also excellent used fresh for chile rellenos. Can be harvested when green-black or it can be allowed to ripen to red and be dried as an ancho chile. 90 days. 1000 - 3000 SHUs.
 
Puma:  The Puma pepper is a masterful mix of visual intrigue and high-intensity flavor. Each pepper is a small work of art. The 2.5- to 3- inch long fruit has brushstrokes of tangerine and violet and is bursting with habanero-level heat. An edible ornamental pepper of epic proportions, the handsome foliage and stems are a forest green tinged with deep purple. Our top choice for edible landscaping and hot sauce making! 300,000 – 400,000 SHU.  90-100 days.
 
Serrano: Large-fruited serrano. An impressive size at 4 1/2-5" long, Altiplano peppers are faster to harvest than types with smaller fruits. Traditional serrano flavor and pungency. Medium-large plants. 6,000-10,000 SHUs.
 
Shishito: A favorite old Japanese variety that produces 3” long, slightly wrinkled fruits. Perfect for making tempura. Emerald green ripening to red, and mildly flavored with just a bit of spice. 65 days. 50-200 SHUs.
 
Thai Red Chile:  This hot little heirloom chili from Thailand is used in almost every Thai dish. The small, 1-inch pointed fruit is easy to dry and fantastic in both traditional and contemporary recipes. The ornamental plants are loaded with bright red peppers packed with pungent heat. 70-90 days.
 
Yellow Seven Pot:  A most dangerously deceptive piece of eye candy. Cheerful canary yellow peppers are highly ornamental, lending a tropical feel to the edible landscape. Wise gardeners know not to turn their backs on this attractive fruit, as this Trinidadian variety is one of the world's hottest peppers— over 1 million on the Scoville scale! Not to be taken lightly, despite its friendly color. Phenomenal pepper for making zippy yellow hot sauce. 100-120 days.