Peppers are native to South and Central America, and they come in an astounding range of flavors and levels of heat. Peppers get their heat from the chemical compound capsaicin. They can be a challenge to germinate, but once established will flourish in most gardens with a little fussing. Start seeds indoors 8 to 10 weeks before the last frost date. Peppers require heat, so a heat mat can be very helpful. Ideal germination temperature is 78-85 F. Seeds germinate in 7-21 days. Sow seeds 1/4 inch deep. It’s important to harden off pepper starts by acclimating them to outdoor temperatures before planting as they are very cold sensitive. Plants should be set about 18-24 inches apart, in full sun, after all chance of frost has passed and the soil has reliably warmed. Provide regular watering.
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!
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!
(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.
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.
(Capsicum chinense) A traditional ingredient in jerk seasoning in the Caribbean. These gorgeous scarlet peppers reach 2-3 inches long and pack just the right amount of spice for medium to spicy preparations. It delivers the fruity overtones of a habanero, but with just 500 Scoville Heat Units, it is much milder than a traditional habanero.