Anaheim or New Mexican peppers are medium-hot peppers that are a major feature of Southwestern cooking and are frequently used to make decorative wall hangings.
Called poblanos when fresh and anchos when dried, these glossy, flattened chiles are dark, shiny green, ripening to brilliant red, and are usable at either stage. They are 4-5 in. long, distinctively heart shaped, and generally mild.
The Hungarian Black chile pepper is a rare and unusual variety of east european hot pepper. The chillies are mildly hot and delicious, with a shape much like that of Jalapeno chillies. The purple flowers enhance the ornamental qualities of this tall Hungarian heirloom rarity.
Large Red Cherry
The cherry pepper is a small, sweet, and mild to medium pepper that derives its name from its shape and appearance. When fully ripe cherry peppers are a luscious bright red, delightfully round and about the size of a cherry tomato.
Long Slim Cayenne
The 6x3/4-inch red wrinkled fruits are very hot. Dried and crushed they are sprinkled on noodles and pizza and used to make fiery hot sauces.
One of the hottest peppers, this pepper produces high yields in 90 days. The pepper has an average heat rating for a Habanero. (HOT!!) The pod is typically 1.5 inches long. Harvest when it turns a bright orange.
These can be twice as spicy as the common orange habanero, so use caution as you enjoy the incredible warmth and rich, smoky-citrus taste of these lantern-shaped 2-inch fruit.
Pods are 3.5 inches long by 1.5 inches wide at shoulder, tapering to a blunt tip, cylindrical, thick walls, smooth, with well filled seed cavity. Dark olive green fruit turning red at maturity. Plants are upright, 26-36 inches tall, with pendant fruit. Produces continuous yields of peppers.
Said to be one of the hottest peppers available. Abundant small fruits ripen from dark green to deep crimson. Excellent for making pepper sauce and hot chili sauce.
The Tabasco pepper is a variety of chile pepper best known through its use in Tabasco sauce. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red.
The Southeast Asian peppers, known as “bird’s eye” peppers or chili padi, are small and hot. They aren’t as scorching as the very hottest peppers but they’re hot enough to require some care in handling. The peppers are slightly curvy and end in a point. They change color from green to red as they ripen.
Yellow wax peppers are technically a hot pepper, though they contain so little capsaicin that they can be eaten the same way as one would an apple. They are delicious raw and work very well in light salsas.
Due to ongoing seed shortages, seed varieties subject to change without notice. Replacements will be as close as possible and will be included in your order documentation.