Peppers, Hot

Rating:

100%

4 Reviews

Signature pepper of Panama, comparable to Scotch Bonnet in heat but with more fruity flavor and forward heat. Heat ranges from 100K-350K Scovilles or 18-140 times hotter than jalapeno. Perfect for Panamanian cuisine or any habanero recipes. These have a wonderful flavor and aroma.

Anaheim Pepper
HPP103

Legendary extra large and mild chili pepper of Anaheim California. This mammoth roasting pepper originated from a line of chili peppers developed by Dr. Fabian Garcia in the 1910s in New Mexico. Those spicy chilis remained a staple of New Mexican cuisine, but when farmer Emilio Ortega introduced his variety to California in the 1990s, a more mild version was chosen to suit a more mild pepper palate in California. This offshoot, which has become a widely known mild chili ranges between 500-2,500 Scovilles units and is delectable for frying and roasting. Productive plants covered in large pods.

Rating:

94%

14 Reviews

Apocalypse Scorpion Hot Pepper
HPP145

$6.50

Rating:

100%

12 Reviews

One of the world’s hottest peppers! Ugly, but beautiful warted fruit sure packs a punch! This punishing pepper was developed by the Italian Pepper Lovers’ Association. Thanks to over 5 grueling years of breeding for intense heat, this super hot scorpion type pepper stands a chance to be a record breaker!

Bhut Jolokia, Chocolate Hot Pepper
HPP195

Rating:

98%

8 Reviews

95 days. (Capsicum chinense) Same malevolent shape and form as Bhut Jolokia, and the heat level is comparably wicked, but this natural variation ripens red-brown to a rich milk chocolate. Considered sweeter than the Red Bhut. (This variety has a reputation for being even trickier to germinate than the standard Red Bhut; bottom heat should be considered essential for germination, which may still take weeks.)

Bhut Jolokia, Jay's Peach Hot Pepper
HPP234

$6.00

Rating:

100%

1 Review

The legendary ghost pepper of Northern India in a peach sherbert tone. While the color may be inviting, don’t forget that the bhut jolokia took the record for world’s hottest pepper in 2007. This peachy princess in nothing short of scorching! Top notch for extreme hot sauce blends and powders or nuclear hot cooking recipes. The thin walled wrinkled fruit average 3 inches in length and pack an astounding 1 million scoville heat units.

Bhut Jolokia, Red or Ghost Pepper
HPP171

Rating:

87%

36 Reviews

100-120 days from transplant. Also known as Ghost Pepper, Naga Morich. Legendary variety, one of the world’s hottest peppers, with readings in excess of 1,000,000 Scoville units! Bhut Jolokia starts out slow but eventually makes tall plants, exceeding 4 feet in favored locations. The thin-walled, wrinkled, pointed fruit reaches 2-3 inches in length, ripening mostly to red.

Big Jim Hot Pepper
HPP113

Rating:

90%

2 Reviews

(NuMex Heritage Big Jim) Big Jim smashes world records for largest chili pepper variety, with mammoth pods that reach a whopping 1 foot in length. The perfect pepper for chiles rellenos, grilling or stuffing, Big Jim delivers a perfect medium heat, a bit milder than an average jalapeño. A hardy and vigorous introduction from the chili pepper breeding project at New Mexico State University.

Biquinho Hot Pepper
HPP501

Pronounced bee-KEE-nyo, the name of this landrace from Brazil means “little beak,” and it will add a kiss of flavor to any dish you cook with it. The bright red 1 inch pods taper to a point like an inverted teardrop. The pepper has the distinctive smoky flavor like other members of this species, but also a rich fruitiness that is enhanced by sugar or sweet-and-sour marinades. It also makes the perfect garnish for barbecues and pickles. The 2 1/2 foot bushes should be spaced 18 inches apart. Also locally known as “chupetinho.” Part of the each sale helps support Dr. Weaver’s work.

Rating:

84%

21 Reviews

Biquinho Yellow Hot Pepper
HPP156

Rating:

0%

80 days. A tiny yellow Brazilian pepper, tangy and sweet with a nice kick of heat. One plant will produce an average of 100 little peppers and will grow around 24 inches tall. It can be eaten fresh as snacks, cooked in soups, and is really amazing pickled in vinegar. You will love this unique looking little pepper!

Black Hungarian Pepper
HPP101

Rating:

89%

55 Reviews

75 days. Unique, black-colored fruit that is the shape of a jalapeño. It is mildly hot and has a delicious flavor. The tall plants have beautiful purple flowers that make this variety very ornamental. Rare and colorful!

Brazilian Starfish Hot Pepper
HPP203

Unique, star-shaped fruit. The baccatum pepper species originated in Peru, but this variety was domesticated in Brazil. Brazilian starfish boasts complex floral and fruity tones that are perfectly offset by medium heat. Expect surprises when snacking on this pepper. The fruit varies in heat but often medium spicy, sometimes exceeding that of jalapeños. Fruit is always juicy and quite sweet. Curious-looking fruit reaches 2 inches in width, ripening to brilliant red at maturity. Plants are vigorous and unusual, having an almost weeping, vine-like habit. Slow to yield but, by the end of the season, amazingly prolific.

Rating:

87%

30 Reviews

Buena Mulata Hot Pepper
HPP500

A very rare, extremely productive, and stunning hot pepper being offered exclusively through Baker Creek! William Woys Weaver introduced us to this pepper from his grandfather's collection. His grandfather received the pepper from African-American folk artist Horace Pippin in 1944. A chameleon-like pepper that undergoes color changes during ripening; violet to pinkish-flesh color, then orange changing to brown, and eventually to a deep red. The long, round pods reach 6 to 7 inches in length and undergo a unique flavor change as they ripen, with the reds being more sweet and meatier than the violet. The stunning plants also make wonderful potted specimens.

Rating:

95%

68 Reviews

Carolina Reaper Hot Pepper
HPP219

$5.00

Rating:

82%

40 Reviews

120 days. Believed to be the hottest pepper in the world, the Carolina Reaper is a serious scorcher! For those extreme pepper eaters, 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 many fruit, hence the name reaper. The heat rating on these monsters can be over 1,500,000 Scovilles; in comparison the spicy habanero is a mere 100,000 Scovilles!

Cayenne Long Thin Pepper
HPP117

Rating:

97%

31 Reviews

Slender, long peppers turn bright red and are very hot. The 2-feet plants are vigorous and quite productive. Very popular for drying and using as a spice; also used medicinally. This heirloom has been popular for many years.

Chiltepin Wild Chile Pepper
HPP231

An iconic heirloom of the Americas. Chiltepin peppers are a wild native of the U.S. Southwest, specifically the canyon lands of the US-Mexico border. This small but mighty pepper is highly revered, especially among the Native American tribes of the Southwest, where it plays a role in food, history and culture. An extremely hot little pepper, the fruits range from 10-40 times as hot as a jalapeño, making them a perfect seasoning pepper, often sun dried and used for seasoning. This rare chili still grows wild and is protected in 3 national parks: Big Bend National Park, Coronado National Forest and Organ Pipe Cactus National Monument. Grow this wild historic heirloom in your home garden!

Rating:

97%

7 Reviews

Chinese 5 Color Pepper
HPP121

Rating:

98%

64 Reviews

Screaming-hot little peppers turn a rainbow of vibrant colors, from purple, cream, yellow, orange to red as they ripen. Need I say ornamental? The plants are great for containers inside. Just pick a few any time to liven up your salsa.

Chocolate Habanero Pepper
HPP136

Rating:

87%

33 Reviews

So beautiful! The chocolate-brown, lantern shaped fruit are about 2” long, and so ornamental! But don’t let the color fool you; these are not candy, but rather flaming-hot fruit that carry a massive 300,000 Scoville units of heat! Hot pepper enthusiasts love the heat and flavor that these chocolate fruits are packed with, but be careful and use in moderation.

Chocolate Seven Pot Hot Pepper
HPP223

Rating:

100%

4 Reviews

(Capsicum chinense) A supremely spicy take on the super hot Seven Pot pepper, it is believed that the darker the color, the hotter the pepper--making Chocolate Seven Pot one of the rarest and hottest peppers. A pepper originally bred in Trinidad, this fireball is now popular among home pepper breeders who are competing to create the world’s next hottest pepper. Will you be the next champion pepper breeder?

Datil Pepper
HPP191

Rating:

89%

18 Reviews

(Capsicum chinense) Renowned pepper originating from St. Augustine, Florida. Local legend says the peppers were brought there from Spain, where they do enjoy a following in Minorca. However, they may also have originated in Chile. Blazing hot, blunt little 3.5-inch fruit ripens to a brilliant orange yellow. The heat is vicious, being comparable to habanero types, but the flavor is more complex, sweeter and more fruity.

Death Spiral Hot Pepper
HPP152

$6.50

Rating:

80%

4 Reviews

A gorgeous and intense pepper with a twisted shape that ranks among the world’s hottest! We were introduced to his little scorcher by extreme pepper expert, Jim Duffy of Refining Fires Chilis. The menacing fruit is contorted and wrinkled with a fierce little scythe-shaped tail. Jim reports that this pepper has a floral flavor and intense mouth burn that hits the tongue, gums and roof of the mouth.

Filius Blue Pepper
HPP143

Rating:

97%

14 Reviews

A wonderful, ornamental pepper. These compact plants have a wonderful bluish tinge and produce lovely, small violet-blue fruit that is quite hot. Production is heavy, thus creating a stunning display of color that can’t be missed! Perfect for ornamental landscaping or in pots. So pretty.

Fish Pepper
HPP122

80 days. An African-American heirloom popular in the Philadelphia/Baltimore region. A chili pepper notable for its unique history. Fish pepper plants are like no other, with striated and speckled white and green leaves; the compact 2 foot tall plants stand out, even for their small stature. The peppers themselves are a feast for the eyes. Starting as a solid creamy white, they develop into a light green with dark green striations, turning orange with dark brown striations until they finally mature into solid red peppers of flavorful culinary fire. The fish pepper more than likely originated in the Caribbean and was introduced to the mid-Atlantic region in the 1870s, where it gained a strong a foothold in the oyster and crab houses of the area. The young cream-colored peppers were used for adding a kick to the creamy sauces that topped seafood. The pepper was kept as a secret ingredient in these dishes and its part in recipes handed down orally. The peppers were grown exclusively by black farmers and fell out of favor in the early 1900s as the people of that era began to embrace a more urban lifestyle. This one-of-a-kind pepper would be lost to us if not for an unusual exchange. Horace Pippin was a black folk painter who served during World War I in the 369th Infantry called the “Harlem Hellfighters.” He lost the use of his right arm after being shot by a sniper, and this left him with arthritic pain. Searching for some relief, he resorted to an old folk remedy that called for bee stings. Horace began giving seeds to a bee keeper named H. Ralph Weaver. Horace’s seeds sometimes came from his far flung old-time gardening friends, who sent wonderful and rare varieties. H. Ralph Weaver saved the seed in his private seed collection, where it remained until 1995 when his grandson William Woys Weaver released it to the public. Every fish pepper seed sold today can be traced back to that fateful exchange. The fish pepper is a hit again upon its re-release, and the Caribbean flavor and heat are just as much to credit as its truly unique and eye-catching features.

Rating:

97%

51 Reviews

Hungarian Hot Wax Pepper
HPP125

Rating:

92%

21 Reviews

70 days. A Hungarian heirloom that is excellent for short season areas, very popular for canning and pickling. Medium to very hot fruit is light yellow in color; sets fruit over a long season.

Jalapeno, Craig's Grande Pepper
HPP150

Rating:

91%

35 Reviews

A big, fat jalapeño that is perfect for making lots of salsa. Perfect for anyone who loves jalapeños. It has thick, flavorful, hot flesh. Developed at Redwood City Seeds. We love this one!

Jalapeño, Lemon Spice Pepper
HPP144

(NuMex) A stunning burst of fruity flavor and vibrant color makes this a super exciting new hot pepper! This colorful jalapeño was introduced by New Mexico State University. A sunny lemon yellow variety, it was bred using natural backcrossing techniques, resulting in fruity tasting, super eye-catching fruit. The NuMex series was created in response to America’s increasing appreciation for eating a rainbow of nutrition. Super ornamental and extremely prolific, these peppers produced huge harvests! This variety has major eye appeal and stands out in salsas and other fresh preparations; the color is stunning and really pops. Edible landscaping is a breeze with Lemon Spice; the sturdy plants are covered in sunny color. Great for mixed-bed or container planting. Thanks to Jim Duffy of Refining Fire Chiles for bringing this exciting new find to our attention!

Rating:

96%

10 Reviews

Jalapeño, Orange Spice Pepper
HPP147

(NuMex) A colorful new “heirloom” introduced by New Mexico State University. This vibrant, tangerine-orange variety was bred using natural back-crossing techniques, resulting in an extra rich tasting and super eye-catching fruit. The NuMex series was created in response to Americans’ increasing appreciation for eating a rainbow of nutrition. Super ornamental and extremely prolific, these have a wonderful fruity-citrus taste and are packed with nutrition, and are only moderately spicy.

Rating:

84%

10 Reviews

Jalapeño, Pumpkin Spice Pepper
HPP146

(NuMex) A a lovely glowing-pumpkin variety from New Mexico State University. This bright pumpkin-orange colored variety was bred using natural backcrossing techniques, resulting in an lightly spicy and super eye-catching fruit. Ornamental and extremely prolific, well adapted to the hot New Mexico climate. This pepper stands out for ornamental quality and supreme fruity flavor. This a sweet/hot jalapeño with a stunning bright pumpkin-orange colored fruit that absolutely pops in fall mixed plantings. We love to incorporate brightly colored peppers to accent mixed plantings. The pumpkin spice colored fruit ripens early and is a favorite in our kitchen.

Rating:

100%

1 Review

Jalapeno, Tam Pepper
HPP104

Rating:

90%

31 Reviews

70 days. A very tasty, mild jalapeño type, with the same delicious flavor but a lot less heat. Great yields.

Jalapeno, Zapotec Hot Pepper
HPP155

Rating:

100%

1 Review

A more flavorful, gourmet jalapeño, this ancient heirloom sings with smoky sweet flavor and heat! Ancient variety from Oaxaca, Mexico. 2-3-foot tall plants covered in 1-2-inch deep green pods that ripen to a carnival red color with tan crack lines. Considered hot for a jalapeño.

Notify me when this product is in stock

Out of stock

Jamaican Scotch Bonnet Hot Pepper
HPP237

An heirloom treasure from Jamaica, this pepper is fruity and full bodied, providing the backbone of countless Caribbean delicacies. Named for the unique shaped fruits which resemble famous “tam o shanter” Scottish hat. Our Jamaican scotch bonnets are produced by our resident horticulturist and pepper lover, Richie Ramsay, at his farm in Jamaica. He tells us that it is critical for the vinegar sauce in Jamaican Escovitch (escabeche). The thick walls of the pepper are well suited to long cooking times for making jerks and curries. We are grateful to Richie for introducing this select strain of Jamaican scotch pepper.

Rating:

97%

7 Reviews

Jigsaw Pepper
HPP116

Rating:

99%

16 Reviews

(Capsicum annum) Jigsaw pepper is a stunning feast for the eyes! Leaves are multicolored in tie dye patterns of lavender, cream, violet, sea-foam and forest green, making it one of the most ornamental peppers. Short, stocky plants produce small, plum-colored fruit, about as spicy as a jalapeño. Try this dazzling edible ornamental in containers or borders, anywhere its ornate foliage can be admired.

Kalugeritsa Hot Pepper
HPP212

Rating:

100%

1 Review

A beautiful and delicious pepper from eastern North Macedonia. This Jalapeno-level hot pepper was brought to us by Steve Neumann, who also introduced the phenomenal and uniquely etched Rheza pepper and the Ajvarksi pepper. Steve collected the seeds for this variety while visiting the village of Kalugeritsa. This super rare pepper is 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. We love this pretty little pointed pepper. The flavor is full bodied and is one of the best peppers for roasting!

Korean Dark Green Pepper
HPP160

Rating:

86%

13 Reviews

80 days. An heirloom from Korea, 2-feet tall plants have dark green foliage and produce 3-4-inch slender peppers that are dark green to red in color. Very spicy and hot, this delicious pepper is great for really authentic kimchi and other Korean dishes.

Lemon Drop Pepper
HPP172

Rating:

94%

73 Reviews

(C. baccatum) 100 days. Seasoning pepper from Peru ripens to a clear lemon yellow, sometimes with a dark purple blush. The flavor is a very clean, uncomplicated, slightly citrusy heat. 2-foot plants are covered with the thin-walled, conical fruit which reaches 2-3 inches in length, with very few seeds.

Leutschauer Paprika Pepper
HPP129

Rating:

97%

54 Reviews

A lovely drying pepper that comes from Matrafured, Hungary. It has been grown there since the 1800s when it was brought from Leutschau (Slovakia). The short, erect plants grow fast and are loaded with medium-hot paprikas sporting a sweet aroma and crisp texture. Its great flavor, uniform shape, and thin walls make it terrific for smoking, drying, and grinding to a delicious spicy powder. Very rare and not often found outside of its native Hungary!

Nadapeño Pepper
HPP151

Rating:

72%

13 Reviews

Love the flavor and crunch of jalapeño, but can’t take the heat? This truly heatless jalapeño is perfect for those with sensitivity or aversion to the heat of traditional jalapeño peppers. Great for pickling, stuffing, poppers and salsa. This variety is very early and prolific!

Pimiento De Padron Pepper
HPP168

Rating:

90%

18 Reviews

These small-fruited peppers originated in Galicia, northwest Spain, where the bite-sized green fruit is sautéed in olive oil and served with coarse-ground sea salt in tapas bars across the country. Most of the peppers are relatively mild, but an occasional unpredictable hot one led a New York Times writer to call eating the dish a game of “Spanish Roulette!” Also fine for pickled peppers; the heat increases as they ripen to red. An authentic regional variety.

Poblano Pepper
HPP184

Rating:

87%

14 Reviews

75 days. One of the most popular chilis in Mexico! 3- to 6-inch heart-shaped fruit is usually of gentle heat, at around 2000 Scovilles. Used green, after roasting and peeling, it is the classic pepper for chili rellenos. Dried, the fruit turns a rich dark red-brown and may be ground into an authentic red chili powder. Plants reach 2 feet or so and require a long season.

Puma Hot Pepper
HPP227

Rating:

96%

5 Reviews

The puma pepper is a masterful mix of visual intrigue and high intensity flavor. Each pepper is a small work of art. The 2.5-3 inch long fruits have brushstrokes of tangerine and violet and are bursting with habanero level heat. An edible ornamental pepper of epic proportions, the handsome foliage and stems are a forest green tinged with deep purple. Our top choice for edible landscaping and hot sauce making! 300,000 – 400,000 SHU.

Red Savina Hot Pepper
HPP239

Rating:

0%

A habanero with more backbone! The Red Savina was bred to be larger, hotter, and heavier than a traditional habanero. This beautiful crimson pepper ranks about 250K Scoville Heat Units. This pepper adds that lovely habanero flavor to sauces, salsas, soups and more! Bred by Frank Garcia of GNS Spices in Walnut, California.

Rezha Macedonian Pepper
HPP197

80 days. The name means “engraved.” Another local name, Vezeni Piperki, means “embroidered.” Both names refer to the curious lines on the skins of the tapering, long, thin peppers. The fruit, which ranges from mild to sometimes very pungent, is to be seen hanging in great clusters, drying in Macedonian warm late autumn sun. The traditional farmers save seed from the hot peppers that also show the most pronounced striations. Our foundation seed was donated by school children from the villages of Kalugeritsa and Zleovo.

Rating:

92%

23 Reviews

Santa Fe Grande Pepper
HPP119

Rating:

95%

20 Reviews

Spicy, 4-inch peppers, glowing gold in color and quite warm; makes pretty pickles and salsa. Ornamental plants give heavy yields over the entire summer, making this a perfect choice for home or market gardens. Introduced in 1965. Yummy!

Serrano Tampequino Pepper
HPP102

Rating:

100%

15 Reviews

An iconic chili hailing from the mountains of the Hidalgo and Puebla states of Mexico. Second only to jalapeño in popularity, serrano does have similar characteristics, except that the serrano averages 2-3 times hotter than jalapeños and are typically a bit thinner and shorter (approximately ½ inch thick and 3-4 inches long). This ubiquitous chili is easy to grow and prolific..

Sugar Rush Cream Hot Pepper
HPP230

An amazing fruit-flavored pepper from Chris Fowler of Wales, the Sugar Rush Cream makes for a joyful snacking experience. These extraterrestrial pods combine tropical sweetness and scintillating heat. These peppers are so inviting to pop in your mouth, with their soft cream color and unique UFO shape, just be ready for bit of heat! Beyond the pineapple flavored sweet flesh, lurking in the inner cavity is a dose of piquant yet approachable capsaicin, universally loved for fresh eating and hot sauces!

Rating:

100%

5 Reviews

Notify me when this product is in stock

Out of stock

Sugar Rush Peach Hot Pepper
HPP111

Amazing Sugar-Sweet Flavor and Some Fire Too! 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 unparalleled in any pepper we have tried. This exciting new open-pollinated variety was bred by hot pepper prodigy Chris Fowler of Wales. Chris credits this amazing variety as being a happy accident courtesy of adventurous pollinating insects buzzing between various varieties of Capsicum baccatum, or Aji Peppers. The result: super early, high yields of these exquisite sweet-hot peppers.

Rating:

86%

100 Reviews

Sugar Rush Red Hot Pepper
HPP114

Rating:

73%

3 Reviews

A lipstick-red version of the super popular Sugar Rush Peach. Chris Fowler, pepper breeder extraodinaire from Wales, developed this fruity, spicy pepper. We are smitten with the long, bright red fruit, which pairs saccharine sweet with nice spicy heat. Try this dynamic and complex pepper in salsas, hot sauces or even as a spicy sweet snack eaten out of hand. Tall plants will reach 5 feet, and staking is helpful to keep plants upright.

Sweet Bonnet Pepper
HPP238

Rating:

70%

2 Reviews

A sweet spin on the scorching Caribbean classic. Sweet bonnet sports the charming tam o shanter shaped pods of a traditional scotch bonnet, the flesh is tropical sweet with the smoky start of a true hot pepper but no real heat. There is a small bit of heat that is detectable, but this is much more mild than a jalapeño, a perfect little pepper for making mild Caribbean recipes or those who love the fruity sweetness of Scotch Bonnets but can’t take the heat!

Tabasco Pepper
HPP106

Rating:

99%

18 Reviews

(C. frutescens) 90 days. This famous heirloom was introduced into Louisiana in 1848 and became the main ingredient in Tabasco Pepper Sauce. This pepper is very hot and has a delicious flavor. The plants grow up to 4 feet tall and are covered with small, thin peppers. Needs a warm summer or can be grown as a potted plant. Fruit ripen from green to orange, then red.

Tobago Seasoning Hot Pepper
HPP193