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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.

 

 

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!!!

 

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. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. 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.

 

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.

 

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, Baron: 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.

 

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: Fiery little red, pointed peppers are popular in Thailand for flavoring many dishes. Loads of fruit are produced late on tall, bushy plants. The flesh is thin, making these great for drying for use in winter; an attractive variety that is perfect for Asian cooking.

 

Peppers, Hot

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