SEEDS & PLANTS

Chocolate Primotalii - (Capsicum chinense) The Chocolate Primotalii pepper, a variety of Capsicum chinense, is rumored to surpass the Carolina Reaper in heat, with some saying it’s the hottest they’ve ever tried. It’s likely a cross of the original red Primotalii, producing larger, gnarly, dark brown pods with unique shapes, often with tails or boomerang curves. Not just a color variant, this pepper has a distinct form, thicker flesh, and an intense, smoky flavor typical of chocolate peppers. Known for its high productivity, Chocolate Primotalii plants yield many super-hot pods that mature from green to dark chocolate brown, with some plants even producing mustard-colored pods due to its possible genetic instability. Heat level:  Estimated 1,000,000 to 1,500,000 SHU – Extreme Heat. Flavor:  Smoky Sweet before the blistering heat.

Yellow Pasilla Mixe Chili or Yellow Pasilla de Oaxaca (Capsicum annuum)This is a Yellow variation of the Pasilla Mixe Chili or Pasilla de Oaxaca (Pronounced: "Waa-HAAK-kah"). The Yellow variation came up after 4 years of growing the original red colored chili.The Pasilla Mixe is extremely rare and were only previously grown in the mountains of Oaxaca, Mexico. Back in 2018 the only seeds we could source were obtained from smoked/ dried chilies from Mexico.  We dissected and picked out the best looking seeds and ended up with about a 35% germination rate.  The fact that they successfully germinated was even a shock to us as the smoking process was probably in the 120-145f degree range and most of the seeds had a dark brown/burnt look to them. The chili peppers grow to about 3-5 inches in length.  We actually used the skins of the peppers in several dishes and the flavor is amazing with a strong bacon smokiness with a hint of fruit to them.  Heat level is not overbearing but just enough to know it's there at approximately 10,000 SHU's.  The heat tends to linger in the throat and not on the tongue. After harvest they are traditionally dried and smoked with oak wood bringing out their intense qualities. It will be interesting to see if the flavor is different with the chili’s we grow than the ones we obtained from the native land.  It is said the flavor is totally different if they are not grown in their native territory due to the soil and climate contrasts. Heat level:  Approximately 5,000-10,000 SHU - Medium. Flavor:  Meaty / Fruity Smokiness.

Scotch Brains XCP - (Capsicum Chinense)The Scotch Brains XCP was created by Christopher Phillips; it is a cross of a Scotch Brains and an unknown super hot. Peppers grow 2-3 inches long and wide and are very bumpy & gnarly with the typical bonnet shape. Ripen from green to bright yellow and the plants get to 4 feet tall with lots of fruits. Heat level: 350K to 450K SHU – Very Hot.Flavor: Citrusy and Scotch Bonnet Taste.

Devil Serrano - (Capsicum annum) - SeedsThe Devil Serrano Pepper, a fiery variety cherished for its intense heat and robust flavor, matures in approximately 73 days, producing high yields of dark green, glossy, finger-sized fruits that turn a vibrant red when fully ripe. Rated at around 6,000–7,000 Scoville units, this pepper packs a punch, making it a favorite for spicy dishes, fresh salsas, and pickling. Known for its vigorous growth and semi-determinate habit, the plant reaches 50 to 80 cm in height, offering an efficient use of space with easier harvesting. With excellent field storage and an extended shelf life, the Devil Serrano is well-suited for home gardens, farmer’s markets, and commercial production alike, thriving in diverse growing conditions and delivering reliable, abundant yields all season long.Heat level: 10,000 - 15,000 SHU – Mild/Medium.Flavor: Earthy with a slight sweetness.

Pockmark Orange - (Capsicum chinense)The Pockmark Orange pepper, developed in Australia by crossing Bhut Jolokia (Ghost pepper) and Pimenta De Neyde, is a striking ornamental variety with intense heat and unique flavor. The pods begin dark green or black, transitioning through purples and oranges, resembling molten lava as they ripen. Averaging 850,000 to over 1,000,000 Scoville units, this pepper has a heat similar to Ghost pepper but with a distinctively fruity, slightly earthy taste. The thin-walled, gnarly pods reach about 1.5 inches in length, and the dark-leafed plants grow up to 32 inches, yielding dozens of peppers, ideal for hot sauces or drying into powders.Heat level: Estimated 800,000 to 1,000,000 SHU – Extremely Hot.Flavor: Fruity & Earthy.

Shishito - (Capsicum annuum) - Seeds The Shishito Pepper, a popular Japanese variety, features slender, wrinkled fruits 2–4 inches long, with a mild heat level. Known for its sweet, citrusy, and slightly smoky flavor, the Shishito is perfect for grilling, sautéing, or frying as tempura. Most peppers are mild, but one in ten delivers a surprising spicy kick, adding a playful culinary twist. Maturing from emerald green to vibrant red, Shishito peppers are versatile for appetizers, stir-fries, and salads. The plants are highly productive, growing 1.5–2 feet tall, and thrive in gardens or containers. Their unique flavor and occasional heat make them a favorite among chefs and home gardeners alike. Heat level: 0 - 200 SHU – Very Mild. Flavor: Sweet, Grassy, Citrusy, Smoky.

Biquinho Yellow - (Capsicum chinense) - SeedsPronounced bee-KEE-nyo, this beautiful pepper originated from Brazil. Also known as the "little beak" pepper or the "Chupetinho". They are shaped as a reversed tear drop and grow to about an inch in length. They are great when pickled and look amazing in salads and go well in salsas too. The heat of the pepper is described as adding a little kiss of heat due to its mild level of spiciness. This Yellow variant ripens from green to pearl white; then finally to a bright yellow. The plant produces an enormous amount of fruits and grows 2-3 feet in height. A must have addition for anyone’s garden.Heat level: 1000-2000 (SHU) Scoville Heat Units – Mild to Medium HeatFlavor: Very Sweet and Tangy with a mild zip of heat.

Banestrain White - (Capsicum Chinense) The Banestrain White pepper, developed by Kevin Bane, is a stable, unique variety with deeply ribbed, wrinkled pods and a deliciously fruity, citrusy flavor. Mildly spicy without a floral note, it’s perfect for fresh eating or creating sauces, especially those paired with fruit. This pepper offers a refreshing taste and crisp texture that appeals to a wide range of palates. Heat level:  Estimated 500,000 to 800,000 SHU – Extremely Hot. Flavor:  Fruity & Citrusy.

Giant Chocolate Habanero - (Capsicum Chinense)The Giant Chocolate Habanero is a large and unique habanero variety in the Capsicum chinense family, renowned for its size and bold flavor. This habanero can grow to the size of a tennis ball or larger—often 2-3 times the size of a typical chocolate habanero. These peppers mature to a rich brown color and have a characteristic smoky, slightly sweet flavor paired with intense habanero-level heat. The plants reach over 4 feet in height and produce an abundant yield of these oversized pods, making them ideal for use in hot sauces, salsas, or as a seasoning.Heat level:  Approximately 250,000 to 350,000 SHU – Hot.Flavor:  Smoky Sweetness.

Fruitgum Multicolored - (Capsicum chinense) - Seeds Definitely one of the prettiest new variations we grew this year. The Fruitgum Multicolored chili starts off green then ripens to purple, orange and finally a deep yellow color. They are about 3-4 inches in length.  Taste is fruity and sweet and have a heat level between a Habanero and Ghost pepper.Heat level:  600K - 800K (SHU) Scoville Heat Units – Very Hot.Flavor: Sweet, Fruity, Floral.

Thai Dragon - (Capsicum annum) - Seeds The Thai Dragon Pepper (Capsicum annuum), also known as the Thai Culinary Pepper, is a compact, prolific variety perfect for Thai, Vietnamese, Korean, and Chinese cuisine. These slender, vibrant red peppers, measuring 2–4 inches long, pack a fiery. The peppers ripen from green to bright red, delivering an immediate heat with fruity undertones. Thai Dragon plants grow 1–2 feet tall, making them ideal for container gardening or small spaces, and can yield up to 200 peppers per plant. The peppers dry easily on the plant or when picked, making them versatile for seasoning powders, sauces, stir-fries, and long-term storage through drying, freezing, or pickling. With their striking appearance and bold flavor, Thai Dragon Peppers are a must-have for anyone who loves spicy and flavorful dishes. Heat level: 50,000 to 150,000 SHU – Hot. Flavor: Sweet & Fruity.

Bismark Chocolate Long - (Capsicum chinense) - Seeds Bismarck Chocolate Long is the longer brown variant of a Bismark pepper. It's a cross of a Skunk Red with the MA Wartryx.The long variation is extremely bumpy & usually grows 2-3 inches in length and an inch around. Extremely prolific producer. Heat level:  Estimated 1.5 Million - 1.8 Million (SHU) Scoville Heat Units – Nuclear Heat. Flavor:  Earthy and fruity, mind blowing heat.

Zing - (Capsicum chinense)The Zing Pepper originates from Michigan but it's unsure what it was crossed with. It claims to be hotter than a Carolina Reaper. The gnarly bumpy pods are between 2-3 inches long with tails on most peppers and they ripen to a bright Red. The plants get fairly tall and put out a large amount of pods. This devilish beauty is a hot one!Heat level: Estimated 1.5 Million - 2.2 Million (SHU) Scoville Heat Units – Nuclear HeatFlavor: Sweet Fruity heat then numbness of senses.

7 Pot Bubblegum - (Capsicum chinense) The Bubblegum 7 pod is a chili pepper from Jon Harper in the UK. It’s also known as Bleeding Bubblegum or BBG7 and is a cross between a Trinidad Morouga Scorpion and Yellow 7 pod pepper.  Jon called it Bubblegum because he thought it had a taste of the Bubbaliscious Bubblegum.  The thick over-sized calyx turned red “bleeding” when pods are left on the plants for longer times.  The 7 Pot Bubblegum pepper is not yet entirely stable.   Heat level:  800,000 to 1,000,000 (SHU) Scoville Heat Units – Extremely Hot Flavor:  Fruity taste, some say it has bubblegum undertones if you can get past the insane Heat!

Trinidad Scorpion X Congo Chocolate - (Capsicum Chinense)The Trinidad Scorpion x Congo Chocolate is an eyecatcher. It has some of the prettier tails you will see on a pepper. Fruits are 2-3 inches in length and are mostly smooth but have very distorted wavy shapes. Plants get up to 4 feet tall and produce tons of peppers. Earthy pungent heat with a kick of fruitiness.Heat level:  Approximately 750k to 1 Million SHU – Very Hot.Flavor:  Quick Heat Earthy, Smokie and Fruity.

Giant White Scorpion - (Capsicum chinense) The Giant White Scorpion pepper, likely a cross between a large Scorpion pepper and White Bhut Jolokia, is a super-hot variety with impressive size, often large enough to cover the palm of an average hand. These yellowish-white peppers, influenced by growing conditions, feature citrusy flavor notes and heat levels hotter than most white or peach varieties. The plants are highly productive, growing over 4 feet tall, and are perfect for those seeking a bold, fiery chili with unique color and flavor. Heat level: Estimated 700,000 to 1,000,000 SHU – Extremely Hot. Flavor:  Sweet & Citrusy.

Scotch Bonnet Cream - (Capsicum chinense) The Scotch Bonnet Cream pepper, a unique variety of Capsicum chinense, stands out with its creamy white color and fruity flavor balanced by a swift, upfront burn that surpasses typical Scotch Bonnets in intensity. With a medium habanero-level heat, this pepper occasionally develops a small tail at the pod’s base. Ideal for pickling, sauces, and salsas, it adds vibrant heat to Caribbean and West African dishes. Growing over five feet tall, these plants produce a generous harvest, making them a perfect choice for spice lovers looking to elevate their culinary creations. Heat level:  250,000-400,000 (SHU) Scoville Heat Units – Very Hot. Flavor:  Sweet Habanero/Bonnet Heat.

Purple Pumpkin  - (Capsicum annuum) - Seeds The Purple Pumpkin pepper (Capsicum annuum) is a stunning ornamental variety with uniquely shaped pods resembling upside-down pumpkins. These peppers grow upright and showcase an extraordinary color progression as they ripen—from dark purple to lavender, peach, orange, and finally bright red. For the sweetest flavor, the pods are best harvested when fully red, offering a crisp texture with medium heat below that of a jalapeño. Highly productive and early to yield, Purple Pumpkin thrives in pots of all sizes, producing even more abundantly in larger containers. Its vibrant hues, coupled with its sweet, mild heat and beautiful flowers, make it perfect for cooking or as a striking garden centerpiece. Heat level: 5,000 - 10,000 SHU – Mild/Medium. Flavor: Sweet & Fruity.

Death Spiral x Primotalii - (Capsicum chinense) - Seeds A cross between two crazy parents and they created a problem child! Gnarly looking and hot, this bad boy brings the heat. Plants are loaded with 2-3 inch length red pods; grows 3-4 feet tall.Most of the pods have a slightly pointy tail but some turn out like a normal death spiral so probably not a fully stable variant yet. Heat level:  Estimated 1.2 Million - 1.7 Million (SHU) Scoville Heat Units – Nuclear Heat. Flavor:  Citrusy and fruity, Extreme heat.

Bhut Jolokia Chocolate - (Capsicum chinense) The Bhut Jolokia Chocolate (a.k.a. ghost pepper chocolate) is very similar to the Ghost Pepper but with a more subtle flavor – slightly sweeter with a hint of smoky – that’s reminiscent of other “chocolate” chili varieties like chocolate habaneros and chocolate scorpion peppers. Heat level: 800,000 – 1,001,304 (SHU)Scoville Heat Units – Extreme heat. Flavor: Same heat as a Regular Ghost, with smoky sweet after taste.

Aji Rico - (Capsicum baccatum) The Aji Rico pepper is a 2017 AAS-winning Capsicum baccatum hybrid, bred for early maturity and high yield in various climates. Its 3-4 inch conical, thin-walled pods ripen from green to a vibrant red and offer a mild to medium heat (1000-5000 Scoville), with a unique citrusy sweetness. Crisp and flavorful, Aji Rico is versatile in the kitchen, ideal for fresh salsas, sauces, drying into paprika, or even pickling. Its vigorous plants grow up to 36 inches and produce abundantly. Heat level:  1,000 - 5,000 SHU – Mild. Flavor:  Citrusy & Sweet.

Tiberius Mauler Peach - (Capsicum Chinense) The Tiberius Mauler Peach is a unique, super-hot pepper resulting from an accidental cross involving the Leviathan Gnarly Scorpion. This variety has a peach-colored pod with an intense heat and high yield, often displaying a sweet, peach-like aroma and flavor that enhances its fruity profile. With a clean, crisp taste and exceptional heat, it’s highly popular among pepper enthusiasts and ideal for spicy recipes or sauces. Heat level:  750,000 - 1,000,000(SHU) Scoville Heat Units – Very Hot. Flavor:  Sweet & Fruity.

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.  

Bhut Jolokia (Ghost Pepper) - (Capsicum chinense) In fall of 2006, the Guinness Book of Records confirmed that New Mexico State University Regent’s Professor Paul Bosland had indeed discovered the world’s hottest chili pepper, Bhut Jolokia.   “The name Bhut Jolokia translates as ‘ghost chili,’” Bosland said, "it’s because the chili is so hot, you give up the ghost when you eat it!” Heat level:  855,000 – 1,041,427  (SHU)Scoville Heat Units – Extreme heat. Flavor:  Bitter Heat