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For bulk sizes, click here Our most reliable variety, now over 30 years old! An improved version of the old Beefsteak that provides beefsteak size but with better, slightly more acidic flavor, earliness and disease resistance. Days to Maturity: 80 Sow Method: Start Indoors Sow Depth: ¼ Inch Spacing: 24 - 36 Inches Sun: Full Sun Height: 3 - 5 Feet Fruit Weight: 1 - 2 Lbs  Resistant to: Fusarium Wilt (Race 1) Nematodes Verticillium Wilt Indeterminate Catalog Page: 11

For bulk sizes, click here Love the cucumber that will love you back! One of the mildest cucumbers on the market.  Burpless Supreme is bred for its particularly thin skin for reduced cucurbitacin, the biochemical believed to be responsible for the burps, and to be virtually seedless for sensitive systems. Pick shiny, dark green fruits at recommended size, but can even grow much longer! Harvest earlier for bitterless, burp-free munching. Excellent when sliced, even horizontally for salads, but positively pickle-able when harvested small. Expect heavy yields from medium, vigorous plants. Well suited for winter conditions. Days to Maturity: 55 Sow Method: Direct Sow Sow Depth: ½ Inch Spacing: 6 Inches Sun: Full Sun Height: 8 - 12 Inches Fruit Size: 7 - 8 Inches Resistant to:  Cucumber Mosaic Virus Powdery Mildew Resistant Catalog Page: 38

For bulk sizes, click here The world’s most popular burpless cuke is compact and ideal for areas of high heat and humidity. Long, slim fruits  with dark green skins and small white spines on vines tolerant to Tobacco Mosaic Virus. Staking required for straight fruits. Days to Maturity: 66 Sow Method: Direct Sow Sow Depth: ½ Inch Spacing: 12 Inches Sun: Full Sun Height: 8 - 12 Inches Fruit Size: 10 x 2 Inches Catalog Page: 38

For bulk sizes, click here Extra-early, large fruits on a compact plant! Disease-resistant plants produce heavy yields of tasty  globes in almost any climate.  Days to Maturity: 65 Sow Method: Start Indoors Sow Depth: ¼ Inch Spacing: 24 - 36 Inches Sun: Full Sun Height: 24 Inches Fruit Size: 10 Ounces Resistant to: Verticillium Wilt Fusarium Wilt (Races 1 & 2) Alternaria Stem Canker Stemphylium Gr. Leaf Spot Determinate Catalog Page: 14

For bulk sizes, click here Our only heirloom bush pickler has been used for containers and small gardens for years. Sweet, crisp cucumbers are big for picklers, tender, and extra-flavorful. Dwarf, bushy plants produce no runners. Days to Maturity: 58 Sow Method: Start Indoors / Direct Sow Sow Depth: ½ Inch Spacing: 12 Inches Sun: Full Sun Height: 2 - 3 Feet Fruit Size: 6 - 8 Inches Catalog Page: 41

For bulk sizes, click here 2002 AAS Winner. Nutty, sweet-potato flavor from a rich orange flesh! Productive, compact, semi-bush plants possess strong tolerance to powdery mildew. Striped fruits are excellent for storage. Days to Maturity: 90 Sow Method: Start Indoors / Direct Sow Sow Depth: ½ - 1 Inch Spacing: 24 - 36 Inches Sun: Full Sun Height: 3 - 4 Feet Fruit Weight: 1 ½ - 2 Lbs Fruit Size: 8 Inches Catalog Page: 60

For bulk sizes, click here A compact bush version of Early Girl but even earlier, with bigger yields and larger, globe-shaped fruits. Fruits deliver all the same desirable characteristics as Early Girl. Days to Maturity: 54 Sow Method: Start Indoors Sow Depth: ¼ Inch Spacing: 24 - 36 Inches Sun: Full Sun Height: 18 Inches Fruit Weight: 5 - 7 Ounces Fruit Size: 4 Inches Resistant to: Fusarium Wilt (Races 1 & 2) Nematodes Verticillium Wilt Tobacco Mosaic Virus Determinate Catalog Page: 14

For bulk sizes, click here A bush version of the popular Kentucky Wonder Pole, with similar exceptional flavor and gigantic yields. Perhaps the largest pods of any bush variety, with brittle, meaty pods that are entirely stringless. Buff to white-colored seeds.  Days to Maturity: 65 Sow Method: Direct Sow Sow Depth: 1 Inch Spacing: 2 Inches Sun: Full Sun Height: 18 inches Fruit Size: 8 Inches Bush Catalog Page: 26

For bulk sizes, click here Best variety for containers or confined spaces! Compact spread makes it ideal for containers or small gardens. Prolific yields of early, straight, white-spined, medium-green fruits with a crisp, mild flavor.   Days to Maturity: 48 Sow Method: Start Indoors / Direct Sow Sow Depth: ½ Inch Spacing: 12 Inches Sun: Full Sun Spread: 4 - 5 Feet Fruit Size: 4 - 5 Inches Resistant to: Mosaic Scab Catalog Page: 41

Butch T Scorpion - (Capsicum chinense) The former World’s Hottest Chili Pepper topped the pepper rating scale at a SHU rating of 1.463.700.  This Trinidad scorpion variety produces heaps of nuclear hot pepper pods with a very characteristic shape and sharp pointy tail, resembling its scorpion namesake. The pepper matures from green to red. Heat level:  1,463,700(SHU)Scoville Heat Units – Insane heat. Flavor:  Fruity, Slightly Acidic if you can taste through the insane heat.  

For bulk sizes, click here 1963 AAS Winner. Compact heads with luscious, buttery texture. Mid green, thick, juicy, crisp, sweet leaves with unique Bibb flavor! Sow either spring or fall. Slow to bolt.  Days to Maturity: 65 Sow Method: Start Indoors  Sow Depth: ⅛ Inch Spacing: 8 - 10 Inches Sun: Full Sun / Partial Shade Height: 10 - 20 Inches Catalog Page: 44

This hot sauce with a kick tastes great on sandwiches, salads and soups. 5oz Ingredients: Vermont jalapenos, organic distilled vinegar, ghost peppers, Vermont garlic scapes, Vermont cucumbers, dill, salt, black pepper

Get ready for garlicky maple sweet heat. This is one of our most popular hot sauces and is made with some spectacular red jalapenos, organic garlic scapes and pure Vermont maple syrup. Also a 2-time Hot Pepper Award Winner! All Butterfly Bakery Vermont hot sauces are made exclusively with Vermont peppers. Butterfly Bakery Vermont began mass producing hot sauces in 2015 and within two years was the largest purchaser of Vermont peppers.  Heat Index: 4 of 10 Size: 5 fl. oz. Ingredients: Dog Rive Farm jalapenos, organic white vinegar, Eastview Farm garlic scapes, Eastman Long & Sons pure Vermont maple syrup, salt. Made in Vermont.

This hot sauce is a warm hug of St. Johnsbury Distillery's Maple Rum, Vermont jalapenos that we maple wood smoke ourselves, and a sweet splash of pure Vermont maple syrup. This makes for a great pizza and chili sauce.  All Butterfly Bakery Vermont hot sauces are made exclusively with Vermont peppers. Butterfly Bakery Vermont began mass producing hot sauces in 2015 and within two years was the largest purchaser of Vermont peppers.  Heat Index: 4 of 10 Size: 5 fl. oz. Ingredients:Maplewood smoked Shadow Creek Farm jalapeno peppers, organic distilled vinegar, Eastman Long & Sons maple syrup, Dunc's Mill Maple Rum, Salt. Made in Vermont.

Maple Sparkle Sriracha is a fabulously playful medium hot sauce that goes well with the whole spectrum of foods. Maple Sparkle Sriracha is Butterfly Bakery of Vermont's latest "Genersaucity" hot sauce. Butterfly Bakery of Vermont Genersaucity initiative is guided by its Core Values that every human has a right to feel safe, fed and cared for, to feel comfortable in their own skin, and to be empowered to know their value and worth. Ingredients: Vermont red jalapenos, organic distilled white vinegar, Vermont garlic scapes, Choice Maple organic Vermont maple syrup, salt, edible red glitter (mica-based pearlescent, dextrose, red 40 lake).

The C3PO is an interesting super hot pepper with a very long parentage. It was named after the Star Wars robot, where its origin began with the variants of the Jigsaw cross that was created in Finland. Originally it was nicknamed Vader Jigsaw because there were mysterious variants that came into play to create this super hot pepper. The Moruga Scorpion’s variants appeared from the Jigsaw, and then a grower named Michael experimented with the chocolate version. Illinois grower, Mike Hess, then grew the Vader Jigsaw seeds, and he created a more caramel variant that resembled a 7 Pot Primo with a sweeter flavor. Hess then decided to keep the Star Wars theme going, so he named the pepper C3PO! He discovered that the heat level was identical to the Moruga Scorpion, which we know is a dangerous super hot pepper The C3PO pepper plants will grow to around 3-4 ft. tall, but make sure to take care of the plants consistently for the best results. The pepper is a caramel-red colored pod that looks like the 7 Pot pepper. The C3PO pepper is very wrinkly, scrunched up, and looks slightly evil. It has a strong heat and the tiniest amount of fruity sweetness. Keep in mind that this is a young cross, so it won’t be 100% stable when you grow this. It will grow into many variations, but we think that’s the fun part about it! If you're looking to use this super hot pepper, try drying them into an incredibly hot pepper powder, or infusing these peppers into your next hot sauce. We recommend wearing latex gloves when handling peppers with this type of heat! Love scorching super hot peppers? Check out the Super Hot Peppers we carry, as well as Rare & Exotic Peppers.

Cabacina Laranja - (Capsicum chinense)The Cabacina Laranja, a rare Capsicum chinense pepper from Brazil, features a unique vase shape and ripens from green to a rich medium orange. With a heat level similar to jalapeños, it offers fruity flavor notes that work well in fresh salsas, sauces, and for pickling. These plants grow vigorously, reaching over 5 feet, with a vining habit that requires support. Expect an abundant harvest, as this variety is known for heavy yields, making it a fantastic addition for pepper enthusiasts who enjoy mild heat and complex flavor.Heat level: 5,000 to 8,000 SHU – Mild.Flavor: Fruity & Complex.

Flavor Profile: tropical, tangy, bold Pairs With: shrimp, chicken or pork dishes This tropical blend fuses scotch bonnets, mustard, and turmeric into a tangy heat explosion. Inspired by the Caribbean, Caribé dances on jerk chicken, grilled shrimp, and anything needing sunshine and swagger. Cain’s heat advisory: 3/5  Ingredients: Scotch Bonnet Peppers, vinegar, mustard (Distilled Vinegar, Water, Mustard Seed, Salt, Turmeric, Paprika, Spices), turmeric, garlic, salt, xanthan gum

Flavor Profile: Bright, easygoing, versatile Pairs With: Tacos, eggs, burgers, pork rinds Our best-seller for a reason. Cain’s Verde hits with vibrant jalapeño heat, roasted tomatillo, and citrus-lime tang. It’s herbaceous, punchy, and versatile—perfect for tacos, eggs, grilled veggies, or straight from the spoon. Cain’s heat advisory: 3/5 Ingredients: jalapeno peppers, vinegar, tomatillos, garlic, salt, xanthan gum

Flavor Profile: Bright citrus, moderate heat, deep herbal ginger Pairs With: Sushi, noodles, rice dishes, soups A Japanese-inspired flavor trip starring yuzu, fermented habañero, and a touch of charred ginger. Bright, zesty, and deeply savory. Yuzai elevates noodles, sushi, roasted meats—or cocktails if you’re wild. Ingredients: Habanero peppers, vinegar, ginger, garlic, yuzu, salt, xanthan gum

Flavor Profile: fiery, fierce, flavorful Pairs With: wings, chili, queso, dares Cain’s Curse is a heavy hitting sauce laced with red ghost pepper and habanero. It’s got fire, depth, and a little bit of evil. Use with caution—or abandon. Ideal for wings, burgers, and revenge meals. Cain’s heat advisory: 4.5/5 Ingredients: Peppers (ghost pepper, habanero pepper), vinegar, garlic, salt, xanthan gum