Typical bell peppers that turn from green to red. This variety, CA Wonder is
well suited for this area and will produce over a long period of time.
These orange super sweet "bull horn" shaped peppers are traditionally used
for frying, but are just as versatile as a bell pepper. Escamillo along with Carmen offer more disease resistance. They will begin green and turn orange. Can be used at any state. Average 6" long by 2.5" wide.
The red sister to Escamillo. Also "bull horn" shaped, but can be used anywhere you would use a bell. Exceptionally sweet and can be used in either its green state or wait for it to turn red to be even sweeter!
Long mildly spicy chiles perfect for adding subtle heat to a dish or drying to make ristras. Often used green but will ripen to red and become slightly sweeter.
Slightly spicier than an Anaheim, poblanos are often used green but when left to ripen to a dark red they sweeten. Popular roasted or stuffed!
Moderately spicy pepper most often used in its red form. These long thin walled peppers dry easily and are often ground and marketed as red pepper flakes you might top your pizza with.
More heat than a jalapeno, serranos are similar in shape and color but smaller. Often used in salsas, cooking and roasted. Prolific growers, these plants will keep growing over a long season especially if picked often.
Jalapenos can range in heat level most often due to growing conditions. When left to turn red they will sweeten a bit. Like all pepper plants, your plant will be more productive if you harvest regularly.
Heart shaped fruits that ripen to bright red. Mildly sweet these peppers can be used for many dishes beyond stuffing olives and pimento cheese and are perfect for snacking!
This is the pepper used to make gochugaru the spice used in kimchi. So if you already make kimchi you can step up your game by growing your own spice!
A bit milder than a thai pepper, these are also great for any dish that needs some asian spice.
Hailing from Peru, this is a pepper with some serious heat. 100 times as hot a jalapeno, so you won't need many. This plant will produce regularly if picked often.
Nearly twice as hot as a habanero these small hotties will turn red when ripe. Often used in Caribbean cooking, these peppers have a fruity and bright flavor if you can get past the heat!
A heatless habanero! All the fruity, floral, tropical taste you'll find in habaneros without the heat. Very productive plant so be ready! Great pickled, fresh or dried.
5 times milder than a jalapeno so not that hot, these yellow peppers will eventually ripen to red where they are just as good. Perfect for pickling, frying, stuffing, or just snacking.
Mild and tangy these peppers will start off yellow and ripen to red/orange where they will gain some sweetness. Use them in cooking, fry them up or pickle them!
Mildly spicy east Asian pepper most often pan roasted to become blistered. These are the Russian roulette of peppers because 90% will be mild, while 10% will pack some heat.
Originating from the Hatch Valley in New Mexico these peppers are traditionally roasted to bring out their smokey buttery flavor. Heat level is comprabale to a jalapeno.
The hottest pepper of all our offerings, we have 3 different colors to choose from. Red, peach (pictured), white and purple. Although there may be slight flavor difference between the colors, who can tell with all the heat?