(70 days) Prized for its heat. Early Jalapeno is an easy pepper to grow. The plant's compact size (2') makes it an excellent candidate for urban gardening, and it matures very early, setting fruit under cooler conditions than most other hot peppers. The short, 2-3" fruits are thick-walled and juicy and are great eaten fresh, cooked, dried, and in salsa. Although we're used to using them green, they're actually hottest when they ripen to a deep red. Long Red Cayenne Hot Pepper - Certified Organic
(70 - 75 days) pre-1827. For those that like their peppers "fiery hot"! 5" long ,wrinkled pods are dark green to bright red. Dries well. Hungarian Yellow Wax Hot Pepper - Certified Organic
(60 - 85 days) An (obviously) old Hungarian variety that does well in our cool northern climates. Long peppers, banana-shaped, progress from green to yellow to red. Medium-hot and spicy.
(Ghost pepper) One of the world´s hottest! By the Scoville system this pepper is rated at over one million Scoville heat units. That´s 400 times hotter than Tobasco sauce! Back in 2007 this was the world´s hottest pepper according to Guinness World Records. Native to northeastern India, bhut jolokia is a hybrid of C. chinense and C. frutescens. Brilliant red when mature. Seeds require warm soil to germinate, and peppers do best in light, well-drained soil in areas where there is a long hot growing season to allow them to come to their fiery best. Wear protective gloves to harvest ripe fruit. Heat: 1,500,000 Scoville units. Scorpion Pepper
ike a blast from hell! Breeder Craig Dremann says, "Once the heat level of this strain is stabilized, it will be the permanent Guinness World Record holder for many decades." He adds, fresh or dried, it is so hot that it is "extremely dangerous," and he recommends chemical resistant gloves and a mask when handling it. He says the best way to use it is Louisiana-style, which is to fill a hot sauce bottle with a shaker top with the pepper whole or sliced, add a liquid like vinegar, lime juice, or vodka, and allow the liquid to steep the pepper for a week or two. Then shake out the liquid to use, and replace the liquid as it is used, reusing the same peppers over and over again. The variety name refers to the unique scorpion-tail-like protrusions at the ends of the pods. Note: The purchase of these seeds means that you are aware of the risks handling and ingesting this very hot pepper and its seeds, and you take all responsibility for any injuries or medical emergencies that may arise.
The famous hot pepper of the Caribbean with more or less spherical fruits about 4cm/1.5” in diameter. Has a fiery, apple-cherry tomato flavour. Great for salsas and sauces. Closely related to ‘Habanero’ chile. 120 days. Heat: 150,000-325,000 Scoville units.
Fiery chile from Trinidad. Wrinkled lantern-shaped pods are used fresh or dried in salsas, chutneys, marinades. Matures into a deep orange-chocolate colour. Thrives in hot sunny spots, a little on the dry side. Heat: 100,000-350,000 Scoville units.
BISHOPS CROWN (Friar’s hat; Joker’s hat) Originally from Barbados where they are known as "peri peri". Unique three or four-sided shape resembles a hat or a crown <\_> or maybe a flying spaceship. Famous for its gorgeous flavour: sweet and tangy, and fruity, with the heat building slowly and never getting unpleasant. Great chile for salads, for stuffing, pickles and salsa. Heat 10,000-30,000 Scoville units. 90-100 days.