One of our new favorite peppers! These two-foot, stocky Macedonian plants hold six-inch wedge-shaped pods.  Traditionally roasted, your neighbors will smell these super sweet, tasty peppers when you have them on your grill. Also great fresh or in spaghetti sauces. 

 0 Scoville units. 

The perfect variety for making mild sauces, salsas, and stir-fry.  Looks like a fiery jalapeno, but one taste will "fool you" when the full flavor comes through without the scorching heat! Sturdy, two-foot plants with fruits ripening from green to red.  

0 Scoville units.  

A popular sweet heirloom pepper from Italy. They generally measure around 7" long and are great for stuffing, roasting, fried, or eaten fresh. 

 0 Scoville units. 

THE SWEET HABANERO! The world's first truly heat-less habanero! These exceptional snacking peppers have all of the fruity and floral notes of the habanero without any spice.  This 2-3 inch tangerine fruit stole the show at the 2014 Culinary Breeding Network Variety Showcase, where the fruit was made into a stunning sherbet. 

 0 Scoville units. 

Believed to be the sweetest of all peppers, this pepper from Ukraine is heart shaped, thick fleshed, and easy to grow.  Plant grows like a bell pepper. Turns from green to a dark crimson red.. 

 0 Scoville units. 

Also known as the Italian Frying Pepper.  These 5" peppers can be cooked in olive oil like a Shishito pepper when they are green or red

 0 Scoville units. 

A rare, multicolored, heirloom sweet pepper from the Philadelphia African American community of the early 1900's. A delightful ornamental sweet pepper that features purple flowers and fruit that transforms from dark purple, to mustard yellow, and finally to a vibrant orange as it ripens.  We can thank Philadelphia folk artist Horace Pippin for this extraordinary pepper, as he shared his seeds with H. Ralf Weaver in the early 1940's.  Rediscovered in the 1990's. 

 0 Scoville units.

A traditional pepper from Ohio that looks like a tomato. Most are 3-4" wide so they are particularly great for stuffing and for making the classic pimento cheese.  

 0 Scoville units.

This East Asian hybrid variety is usually considered a sweet pepper, but about 10% of its fruits are spicy hot. Compact plants are ideal for containers and produce huge yields of slender, 3 1/2-inch by 1-inch, glossy, light green fruits.  Can't be beat when tossed with a tiny bit of olive oil and cooked over a grill.  

100-1,000 Scoville units. 

Another rare, multicolored, sweet with a tiny bit of heat, pepper from the Caribbean.  Pods ripen from green to purple on top then an orange glow to finally a bright red all over.  Pods are 2-3" wide and 1" tall and produce scores on the plant. Similar taste to a habanero without the heat.

 0-500 Scoville units.

A sweet spin on the Caribbean classic Scotch Bonnet.  Sweet Bonnet sports the charming " tam-o-shanter" shaped pods of a traditional Scotch Bonnet. The flesh is tropical sweet with a smoky start. There is a small bit of heat but much milder than a jalapeno. 

 150-325 Scoville units. 

An heirloom variety from Greece with mild heat and sweet flavor. The preferred strain for pickling and using in salads, antipasto platters, sandwiches, or fresh use. Compact plants are very productive and of the best quality harvested when fruits are 2-3" long and light green. 

500 Scoville units. 

A compact, cascading jalapeno plant that is perfect for containers or hanging baskets. Pods generally do not get as hot as other jalapenos.  They are productive and early plants. 

500-1,000 Scoville units. 

Also known as Cuban pepper. This 6-8" pepper is prized for its sweet, mild flesh, rich flavor, and pretty colors.  Mostly sweet, but sometimes can have a little heat, it is best for quick cooking or when picked while green for roasting.   

500-1,000 Scoville units. 

Nora (pronounced: Neora) is an old Spanish heirloom.  The 2' compact plant produces 1" sweet and earthy pods that can be dried and used in Paellas and Sofritos or can be stuffed with goat cheese  and bacon and gratinated in the oven.

500-1,000 Scoville units. 

Developed by the Chile Pepper Institute at New Mexico State University, this pepper was bred to have all the flavors of a habanero but with little heat.  Fruity and citrusy pods are slightly larger than normal habaneros. This plant produces lots of pods. 

800-1,000 Scoville units. 

Peppapeach Stripey is a mutation of Peppapeach.  A beautifully striped sweet, crunchy, and fruity pepper that looks like small apples.  Perfect for salads or eating while working in your garden. 

1,000 Scoville units. 

A variant of the Sugar Rush Peach but incredibly less spicy.  These 1-2" round pods are sweet with a bit of heat. Pods start of green and turn to a creamy white color. Plants can get 3-4' tall and wide.  

1,000 Scoville units. 

Leutschauer Paprika is a crunchy bell pepper from Slovakia. The hot, thin-walled pods are very suitable for drying.  They can then be processed into a very aromatic, medium-hot paprika powder.

1,000-2,500 Scoville units. 

Also known as Chile Negro, this beautiful pepper from Mexico provides high yields of dark brown pods that are a little less spicy than a jalapeno. Mostly used as a dried pepper, but can also be used for salsas and mole.

1,000-4,000 Scoville units. 

Also known as Hot Banana, these 6-8" long peppers have a wide range in heat. Perfect to pickle, these compact plants bear loads of fruits maturing to a bright red when left on the plant. 

1,000-10,000 Scoville units. 

Called Poblano when fresh and Ancho when dried, this is one of the most popular peppers in Mexico.  3-6" heart shaped pods are great for stuffing, roasting, and drying. A staple to use in many dishes.  

1,500 Scoville units. 

Also known as Put-Gochu when harvested green, the unripe green peppers can be dried and used in kimchi.  If you allow them to ripen to red, the heat level increases.  The plant only reaches around 2' but puts out dozens of peppers.  

1,500 Scoville units. 

This vibrant, tangerine-orange variety was bred using natural back-crossing techniques, resulting in an extra rich tasting and super eye-catching fruit.  These NuMex varieties are super ornamental and extremely prolific. They have a wonderful fruity-citrus taste, are packed with nutrition, and are only moderately spicy. 

 2,000-8,000 Scoville units. 

A variant of the Red Cherry Bomb pepper.  They are smaller than the Cherry Bomb but with  similar mild  heat and flavor.  

 2,500-5,000 Scoville units. 

A stunning burst of fruity flavor and vibrant color makes this a super exciting new hot pepper! A sunny lemon-yellow variety, it was bred using natural back-crossing techniques resulting in fruity tasting, eye-catching fruit.  Super ornamental and extremely prolific, these peppers produced huge harvests! Great for mixed-bed or container planting. 

2,500-5,000 Scoville units. 

This pepper stands out for its ornamental quality and supreme fruity flavor.  This is a sweet/hot jalapeno with a stunning bright pumpkin-orange colored fruit that absolutely pops in fall mixed plantings.  Ornamental and extremely prolific.  The pumpkin spice colored fruit ripens early.  

2,500-8,000 Scoville units. 

This pepper also stands out for its ornamental quality.  Pods change from green, to deep purple, to dark red. The peppers are smaller than  traditional jalapenos and run the same size as the Numex jalapenos. A great addition to making your  rainbow jalapeno dish. 

2,500-8,000 Scoville units. 

Another NuMex Heritage pepper, Big Jim is a hatch variety that produces record breaking mammoth pods which can reach 1' long. The perfect pepper for chiles rellenos, grilling, or stuffing. 

2,500-8,000 Scoville units. 

Also known as the Halaby pepper, it is an essential spice in Turkish, Middle Eastern, and Mediterranean dishes.  It has a fruity, tangy taste like sun-dried tomatoes and a hint of cumin.

2,500-10,000 Scoville units. 

Grown because of a request from a local hot sauce maker, we were excited to find these seeds. These peppers  are like a jalapeno but more complex with it's sweet smokiness and slow building heat. Pods are 2-3" in length starting off green, changing to orange and then a deep red. 

2,500-10,000 Scoville units. 

This chocolate pepper is one of the larger jalapenos you can grow.  Slightly above the heat level of other jalapenos. We were impressed growing these last years and will continue to grow them every year. Pods are around 4-5" in length.  Perfect for stuffing or eating raw as one pepper will be enough for your dish.

3,500-8,000 Scoville units. 

A beautiful and delicious pepper from eastern North Macedonia. This jalapeno-level hot pepper was brought here by Steve Neumann while visiting the village of Kalugeritsa. This super rare pepper was 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. The flavor is full bodied and is one of the best peppers for roasting.

5,000-8,000 Scoville units. 

A beautiful pepper that is a cross between a Christmas Bell and Aji Fantasy. The stripes are not guaranteed and seem to depend on growing conditions.  The pepper is aromatic and sweet with the heat localizing in the placental tissue.   

5,000-10,000 Scoville units. 

An extremely rare pepper also known as the Shar Pei pepper. Originally from China, this landrace pepper is spicy enough to get close to medium level for us. A very prolific plant that grows up to 3-4' tall.  It has a unique spicy and fruity flavor.  

5,000-10,000 Scoville units. 

A member of the Aji pepper family, this pepper is named after its resemblance. This pepper  can be very spicy sometimes  with a fruity, apple-like flavor.  Pods are red when mature and measures about 1" long and 2-3" wide. It can be used fresh in salsas or spicy salads, and can be dried or pickled as well.   

5,000-30,000 Scoville units

An all-around excellent pepper that is used to make gochugaru (dried red pepper flakes) and gochujang (red pepper paste). This was one of our top choices and we were very lucky to receive these seeds in the seed exchange we participated in.  

5,000-30,000 Scoville units

Originally from the Caribbean and then to the mid-Atlantic, Fish peppers were the best kept secret ingredient in the creamy sauces that topped seafood of that day. The pepper would have been all but lost to us if not for Horace Pippin, H. Ralph Weaver, and his grandson William Woys Weaver III. Today, this pepper is used at local restaurants like Woodberry Kitchen for their Snake Oil hot sauce. 

 5,000-30,000 Scoville units. 

 Created in China by Jiang Xingcun in 1987, this pepper is out of this world.  Literally created as part of a scientific experiment in space.  These long, tapered, orange peppers are slightly hotter than a jalapeno and looks like a cayenne.  Plant can get to be four feet tall.

7,500-20,000 Scoville units. 

A beautifully shaped pepper that has a fruity, strawberry-like flavor.  Peppers get 1-2 inches in width and are somewhat flat.  The plants are incredibly prolific and have a weeping vine-like growth.  Not so hot that you can't enjoy the flavor. 

 10,000-30,000 Scoville units. 

Bright yellow banana shaped pods will cover your 2' plant.  Lemon flavors come through first before the spice hits.  These make excellent dried spices for fish and chicken, hot sauces, and chopped up fresh in your dishes.  A staple in our garden for  years now.  

 15,000-30,000 Scoville units. 

These are some of the hottest jalapenos out there.  They are miniature jalapeno peppers measuring 1.5-2 inches that start off green, ripen to a dark purple, and then finally a bright red. The flavor starts with a sweet, complex nuttiness before the heat sets in.  Give this plant some room as it can grow into a large plant and will reward you with hundreds of pods. .

 15,000-30,000 Scoville units. 

Also called Shipkas. An heirloom, believed to have been smuggled out of Russia in the 1980's, that is shaped and colored like a carrot with a sweet, tangy, spicy, and fruity flavor. 18" compact plants are great for containers. Perfect for chutneys, salsas, grilling, and roasting. 

 15,000-30,000 Scoville units. 

Jigsaw pepper is a stunning feast for the eyes! Leaves are multicolored in tie dye patterns of lavender, cream, violet, seafoam, and forest green, making it one of the most ornamental peppers.  Short, stocky plants produce small, plum-colored fruit, that are surprisingly hot for their size. 

 20,000-90,000 Scoville units. 

The Sugar Rush Peach but fancier! With the same fun, wriggly shapes as the Peach, the Stripey lives up to its name with orange stripes racing down the pepper. A little less heat with this one, so you'll be snacking on these even more in your garden.    

 25,000-50,000 Scoville units. 

A staple in Peruvian and Bolivian cuisine.  Pods are 4-5" long and are thick walled. They start off green and turn to orange.  When they are cooked they turn yellow, hence the name. Hot, sweet, and fruity.  A perfect pepper combo. 

30,000-50,000 Scoville units. 

A very rare, extremely productive, and stunning hot pepper.  William Woys Weaver introduced this pepper from his grandfather's collection.  His grandfather received the seeds from African-American folk artist Horace Pippin in 1944. A chameleon-like pepper that undergoes ripening  color changes; violet to pink, then orange to brown, and eventually to a deep red.  The long, round pods reach 6 to 7 inches in length.   

30,000-50,000 Scoville units. 

The breakout pepper for us last season.  A cross between a Chiltepin and a Lemon Drop pepper, it gives medium heat, fruitiness, sweetness, and a great crunch.  We will continue to grow these for years to come and are excited to share these with you.   The round pods are 1-2 inches in length and the plant reaches around 2 feet tall. .   

30,000-50,000 Scoville units. 

A rainbow of peppers all on one plant. Considered an ornamental plant but the 1-2" peppers can also be eaten fresh or dried and turned into a powder. Colors range from purple, to cream, yellow, orange, then finally red.    

30,000-50,000 Scoville units. 

A cross between a Jalapeno and a Ghost (Bhut Jolokia) from Jack Skaggs in Ohio.  The pods are around 6 inches long, thin-walled, and are fiery red.  Initial taste is like a Ghost but then has  sweetness like an apple.    

30,000-50,000 Scoville units. 

30,000-50,000 Scoville units. 

A dark, brick-red pepper that has a fruity, citrus-like note with a heat level like a cayenne  They are great for stuffing, pickling, and used fresh.     

30,000-50,000 Scoville units. 

IT'S THE DUNDIES(cut)!  Originally grown in Pakistan, Nepal, and India, these 1/2"-1" peppers are sold dried. Similar taste to a Scotch Bonnet but with less heat, one dried pepper crushed will add heat and flavor to a dish for two people.    

30,000-65,000 Scoville units. 

Due to its rarity and hefty prices, this Peruvian pepper is often known as the "Mother of All Chilis".  It can be used whole in salsas or stews, but is often dried and used as a powder. It is a popular house plant in Peru, so if you get enough sun in your windowsill, you can harvest peppers in your kitchen anytime.  

30,000-100,000 Scoville units. 

Also known as Yellow Chickenheart Pepper.  It originates from Lancaster and The Pennsylvania Dutch area where these peppers are used for pickling, pepper vinegar, and hot sauce. Plant reaches around 2' tall and does better with cooler temperatures than other pepper plants. 

40,000-50,000 Scoville units. 

Also known as The Bird's Eye Chile. These native southwest tiny tepin chilies pack a punch for their size. Fruits are best used when dried for seasoning and are 10-40 times hotter than a jalapeno. 

50,000-100,000 Scoville units. 

Also known as Thai Volcano, this productive plant with strong branches produces numerous, small upright fruits.  These are slightly hotter than a typical Thai pepper.  They can be used fresh but also dry really well. .  

50,000-100,000 Scoville units. 

A beautiful Brazilian plant that develops dark leaves and has small, cone-shaped pods that are initially almost black, then purple and finally ripen to a wax color.  Slightly fruity and pretty hot. 

 60,000-80,000 Scoville units. 

A sumptuous snacking pepper, Sugar Rush Peach is by far the most fun pepper to eat.  The long, peach-colored fruit is packed with loads of super sweet, tropical flavor, and the seeds bring a smoky, complex heat that when used together, creates a wild flavor experience. An exciting new open-pollinated variety. 

100,000 Scoville units. 

The famous cross from Khang Starr. These are a cross from a Bahamian Goat and a Scotch Bonnet MOA.  Amazing upfront citrus  flavor, gorgeous lemon yellow pods, with no overpowering aftertaste.  Still considered unstable, but definitely worth growing in your garden.

100,000-300,000 Scoville units. 

This Bahamian pepper has been used as a cross breed pepper for many famous new varieties.  With good reason.  These peppers range from peach to orange color, are large, and has a sweet fruity taste.  

100,000-300,000 Scoville units. 

Renowned pepper originating from Minorca and traveling to St. Augustine, Florida.  Blazing hot, blunt little 3.5 inch fruit ripens to a brilliant orange yellow.  The heat is intense, being comparable to habanero types, but the flavor is more complex, sweeter, and fruitier.   

100,000-300,000 Scoville units. 

A citrusy lemon lantern shaped pepper that some say has an apricot aroma to it They are amazing in chicken, fish, and seafood dishes.  Plant grows like a typical habanero plant.   

100,000-350,000 Scoville units. 

Also known as the Bonney pepper, this is a staple of Caribbean cuisine. The thick walls do well in slow cooked jerks and curries. Plants grow to be around three feet tall and produce well. 

100,000-350,000 Scoville units. 

This yellow, wavy three-inch pepper is one of our favorites to make a spicy yet still manageable hot sauce. Eating this pepper raw, it has a  back of the throat burn and tends to linger.  Dozens and dozens of pods at one time adorn a three foot plant. 

125,000-350,000 Scoville units. 

Similar to a scotch bonnet pepper but are larger and not as symmetrical, its flavor has notes of mango and pineapple.  Madame Jeanette is used in almost all facets of Surinamese cuisine.The plant is compact yet prolific, and will grow indoors if given enough light. 

125,000-325,000 Scoville units. 

Don't let the color fool you; these chocolate-brown lantern shaped pods are not candy, but rather flaming-hot fruit. Hot pepper enthusiasts love the smokey heat and flavor that these chocolate fruits are packed with, but be careful and use in moderation. 

125,000-450,000 Scoville units. 

A pure white pepper that is sweeter and has a tad less heat than a habanero.  Pods start off light green and then change to white. Makes a great looking hot sauce or salsa.

150,000-300,000 Scoville units. 

A fantastic pepper from the Caribbean.  Yellow, thin-walled,  pendant shaped pods. Outstanding flavor that has a mid-level habanero heat level.  

200,000-300,000 Scoville units. 

A requirement for Jerk sauces and seasonings. It is closely related to the habanero, but sweeter and stouter.   Pods are around 1 1/2" round and have a citrus-like taste. A great staple in your pepper garden.

200,000-350,000 Scoville units. 

While the Paper Lantern has the same heat level, it is more productive and larger than your typical habanero. Walls of the 3" pepper are thin making it great for drying and making powders and seasonings. 

200,000-450,000 Scoville units. 

Resembling a Carolina Reaper but with a bit less heat. It is a cross between a Yellow Scotch Bonnet, Orange Habanero, and a Carolina Reaper. Tastes like a Habanero.

250,000-500,000 Scoville units. 

Born from a 7 Pot Orange, this mid-generation unstable variety is closer to a habanero with the heat level than a 7 Pot. We had around a hundred pods on our plant last year.  The pods are about 2 inches around, smooth, and grow on stems that get to be about 2 feet tall. We were very happy with this plant and are growing it in our garden again this year. 

250,000-500,000 Scoville units. 

A habanero with more backbone! The Red Savina was bred to be larger, hotter, and heavier than a traditional habanero.  Back in 1994-2006, it held the title of hottest pepper in the world through the Guinness Book of World Records until the Ghost pepper came along. Officially these peppers clock in around 250,000 Scoville units, however, most say they are between 350,000 to 650,000.

250,000-650,000 Scoville units. 

The Puma pepper is a mix of both beauty and intense flavor.  The 2-3 inch long fruits have brushstrokes of tangerine and violet and are bursting with habanero level heat.  The foliage and stems are a forest green tinged with deep purple. Watch out-- the heat will sneak up on you.     

300,000-400,000 Scoville units. 

A Swiss chocolate pepper crossed with an unknown.  A great tasting pepper that has a little bit more heat than the normal Swiss Chocolate. Not fully stable so results may differ a little.      

300,000-400,000 Scoville units. 

A cross between a Scotch Brains and an unknown superhot. The  fruit that is typically 2-3 inches long and wide, bumpy, and with a bonnet shape with a slight stinger.   300,000-450,000 Scoville units. 

A cross between a Bahamian Goat and an unknown red superhot, this mid-generation is a small step below a superhot. Still considered unstable, the medium sized pods vary between bright red and a peach color. A great tasting strain that will get your taste buds popping. About the heat level of a hot habanero. 

350,000-600,000 Scoville units. 

An incredible hybrid that is an unstable cross between a Douglah and Farie Scotch Bonnet.  While not a superhot, it is much hotter than a typical scotch bonnet.  Ripens to a rust color and if left on the plant longer it will ripen to red. .  

600,000 Scoville units. 

This is an unknown cross from a Kraken Scorpion.  There are a few variations of this pepper, but these pods tend to be dark red,  long, with a brainy texture.  Brutal heat with a good flavor.   

650,000-700,000 Scoville units. 

A natural cross from Bohica Pepper Hut  of a smooth White Ghost and a Rough  Peach Ghost which created a smooth Peach Ghost.  The pods start off a  light green and then go to a creamy white then finally peach. 

700,000-1,000,000 Scoville units

Heat Seekers searching for ghosts? This variety is the legendary Ghost pepper of Northern India in a chocolate tone. A little more subtle flavor than the original Ghost pepper with a bit more smokiness like the other chocolates out there.  Top notch for extreme hot sauce blends and powders or nuclear hot cooking recipes. The thin-walled wrinkled fruit average 3 inches in length.  Seeds and info from Baker Creek. 

800,000-1,000,000 Scoville units

Cross created by Joker Chilli Farm. Extremely hot pods on very dark purple/black foliaged plants. The long pods ripen to a black with orange mottling resembling molten lava and if left on the plant, turning to a orangish-peach color.  Seeds from a seed exchange and we were very lucky to receive these. 

800,000-1,000,000 Scoville units

Morich means chili pepper in Bengali.  The Naga Morich chili is extremely hot, and like the Bhut Jolokia, it has a sweet and slightly tart flavor, followed  by slight undertones of woody, smoky flavors. The chili is well suited  for barbeque and grilling due to its unique spice flavor.    

800,000-1,000,000 Scoville units

Related to the Ghost pepper, these Funky peppers took us by surprise last year.  Extremely prolific plant which would do well staked based on the size of the plant and pods. A couple of these peppers are large enough to make a small batch of hot sauce. Pods are dark green which ripen to a school bus yellow.

800,000-1,200,000 Scoville units. 

So this little guy is a cross between a Carolina Reaper and a Chupetinho.  It was supposed to be close to a super-hot heat, but was a dud for us last year--no heat.  HOWEVER, it was the perfect companion pepper to make hot sauces with super-hot peppers.  It tamed the heat level while keeping the flavor profile.  Caution: this is an unstable variety so you may end up with hot peppers.  UPDATE: HOT THE SECOND YEAR!

1,000,000 or 0 Scoville units. 

This special pepper was created by Jon Harper who created the 7 Pot Bubblegum. Actor Ernest Borgnine had just passed when he was creating this pepper, thus the name. It's original cross was a Moruga/Yellow 7 pot.  Later he crossed the 7 Pot Bubblegum into the Naglah (Bhut Jolokia x 7 Pot Douglah).  This then became known as the Borg 9. Many believe it's one of the hottest chilis. 

Over 1,000,000 Scoville units. 

The Yellow Naga is more productive than most Nagas.  Hotter than the Yellow Ghost, this plant will produce loads of huge, citrus flavored  pods.    

Over 1,000,000 Scoville units. 

Cheerful, canary yellow pods give your garden a tropical feel. The citrus flavor makes this an excellent pepper for hot sauces and powders. 2-3' tall plant produces plenty of pods.  

1,000,000-1,200,000 Scoville units. 

A pretty, peachy-colored riff on the world's second hottest pepper.  A cross between an original Carolina Reaper and a Jay's Peach Ghost Scorpion pepper.  This one will take a while to grow, but you will be rewarded with intense heat and a citrus bite.   

1,000,000-1,500,000 Scoville units. 

A beautiful take on the classic Trinidad Scorpion pepper.  2" cocoa-colored pods cover this productive plant that are about 100 times hotter than a jalapeno.  These peppers have a more mellow, less acidic flavor with smoky undertones.  Great for BBQ and hot sauces.  

1,200,000 Scoville units. 

A gorgeous and intense pepper with a twisted shape that ranks among the world's hottest! The menacing fruit is contorted and wrinkled with a fierce little scythe-shaped tail. Jim Duffy developed this pepper after noticing a variant of the Naga Bubblegum Red chili. This pepper has a floral flavor and intense mouth burn that hits the tongue, gums, and roof of the mouth.   

1,300,000 Scoville units. 

An Italian super-hot that is full of warts and searing heat. The plant grows to be about 4 feet tall and produces red pods with stingers.  One pod can be added to sweet peppers and still make a hot, hot sauce.   

1,400,000 Scoville units. 

Introduced in 2015 and sold in Tesco stores in the UK, this pepper rivals the Carolina Reaper as one of the hottest you can taste.  A cross between a Bhut Jolokia (Ghost) and a Trinidad Scorpion pepper.  The spiciness comes on slow and then when the heat explosion hits, it lingers.  The plants produce 1.5-2.5 inch pods on a 3-4 foot tall bushy plant.    

1,400,000-2,200,000 Scoville units. 

Genghis Khan Brain is small and pimply, but don't let that fool you.  No official tests have been done yet, but many say this pepper blows away the Carolina Reaper--and we agree.  Genghis has lots of fruity notes while still packing a punch.  Plants can grow over four feet tall. 

Over 1,500,000 Scoville units. 

Gator Jigsaws are always talked about in the realm of hottest pepper.  This blistered orange variation has a fruity and smoky flavor.  Plants can grow 4-5' tall with pods having a pronounced stinger. 

Over 1,500,000 Scoville units. 

The T-Rex pepper was given to us in a seed exchange.  The standard color is yellow but there are red and mustard variants.  It is known for its fruity flavor but the heat hits almost immediately. 

Over 1,500,000 Scoville units. 

Developed by Troy Primeaux of Primo's Pepper.  This pepper is consistantly in the hotly debated arguement of hottest pepper in the world. They tend to be bumpy with a long tail. A must for the pepper fanatic.  

Over 1,500,000 Scoville units. 

Don't fear the Reaper! For our Heat Seekers, Carolina Reaper is a must.  For those less adventurous, they make a great conversation piece in the garden. These devious little peppers are fiery red with a little scythe-shaped tail at the base of may fruits, hence the name Reaper.

1,500,000-2,000,000 Scoville units. 

Originally developed to be a topical anesthetic, this unofficially tested pepper clocked in at 2.48 million Scovilles.  A warning was issued from the university including the potential for death by choking or anaphylactic shock, although one science writer noted that this was a standard warning that applied only to relevant allergies--but we are passing it along. Handle with extreme caution--cut these outside with two layers of gloves.   

2,000,000++ Scoville units. 

This box contains  peppers that range from 15,000 to 100,000 Scoville Units.  Your mixed box could include:

Sugar Rush Peach, Fish, Hellapeno, Buena Mulata Brazilian Starfish Bishops Crown, Anaheim, Jigsaw, Chinese Five Color, Serrano, and Naga Smooky Rainbow. 

Half Box (12 Peppers)-$16

Full Box (24 Peppers)- $22

Peppers are picked the same day they are shipped with USPS Priority Mail. 

Visit www.peppersandpotsstore.etsy.com to purchase.

This box contains peppers that range from 100,000 to 600,000 Scoville Units.  Your mixed box could include:

Bahamian Beast, Puma, Red Squatty, Pink Tiger, Cardi West Indies Habanero, Jigsaw, Red Savina Habanero, Jamaican Scotch Bonnet, and Sugar Rush Peach. 

Half Box (12 Peppers)- $19

Full Box (24 Peppers)- $28

Peppers are picked the same day they are shipped with USPS Priority Mail.

Visit www.peppersandpotsstore.etsy.com to purchase or contact us if there is a specific pepper you are interested in.

This box contains peppers that range from 800,000 to 2,000,000 Scoville Units.  Your mixed box could include:

Chocolate Trinidad Scorpion, Death Spiral, 7 Pot Slimer, Genghis Khans Brain, Carolina Reaper, Viper, Komodo Dragon, Mustard Carolina Reaper, Primotalii, Reaper x Chupetinho, Chocolate Ghost, Peach Carolina Reaper, Apocalypse Scorpion, and MOAB Mustard Ghost

Half Box (12 Peppers)- $23

Full Box (24 Peppers)- $35

Peppers are picked the same day they are shipped with USPS Priority Mail.