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.

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 

Yellow X-Terminator - (Capsicum annuum) The Yellow X-Terminator Bell Pepper is a robust and innovative variety equipped with advanced X10R technology, offering intermediate resistance to all 10 Races of Bacterial Leaf Spot and high resistance to Tobamovirus. These large, blocky peppers have thick walls, a smooth texture, and a sweet flavor, making them ideal for fresh eating or stuffing. The leafy plants provide excellent sun protection for the vibrant, attractive fruits, which mature from green to brilliant yellow. Each pepper averages 4" by 3.75" and weighs around 10 oz. Perfect for the Southeast, they deliver reliable yields even under bacterial pressure. Heat level: 0 - Sweet. Flavor: Sweet & Fruity.

Serrano  - (Capsicum annum) - Seeds The Serrano pepper, originating in the mountainous regions of Puebla and Hidalgo, Mexico, is a hot, crisp chili with a Scoville range of 10,000–23,000 SHU. Smaller and spicier than a jalapeño, it matures from green to vibrant hues of red, orange, or yellow, offering a fresh, bright flavor when raw and a smoky, rich taste when roasted. Serranos are popular in Mexican and Southeast Asian cuisines, frequently used in salsas, sauces, and pico de gallo. The plants are highly productive, thriving in hot climates and producing up to 50 peppers per plant, making them a garden favorite. Heat level: 10,000 to 23,000 SHU – Medium Hot. Flavor: Smoky & Rich.

Buena Mulata - (Capsicum annum) - SeedsThe Buena Mulata pepper is a vibrant heirloom cayenne-type known for its stunning color transitions—from deep purple to pink, orange, brown, and finally red. This prolific variety produces slender, 4-7 inch pods with flavors that evolve as they ripen: unripe fruits offer a grassy, savory taste, while fully mature reds are sweet, smoky, and meaty. The peppers pack a moderate heat, ranging from 30,000 to 50,000 Scoville units, making them versatile for salsas, flakes, or fresh dishes.  The Buena Mulata has a rich history tied to Horace Pippin, a celebrated African-American artist and seed collector, who shared these seeds in the 1940s. Rediscovered decades later in the freezer of food historian William Woys Weaver’s grandfather, this pepper reflects a living legacy of art, agriculture, and culture. Its ornamental beauty, flavorful versatility, and historic significance make it a standout in gardens and kitchens alike. Heat level: 30,000 to 50,000 SHU – Medium Hot. Flavor: Earthy & Smoky.

Lemon StarrBurst - (Capsicum chinense) The Lemon StarrBurst, or KS Lemon Starrburst, is a striking hybrid pepper created by Khang Starr from a cross between the MOA Scotch Bonnet and Bahamian Goat. Known for its vibrant yellow color and saucer-like shape, this productive plant reaches over four feet tall. Its flavor profile combines citrusy sweetness and floral notes with a moderate heat level, making it a favorite among pepper enthusiasts for use in fruit-based sauces and other dishes. The Lemon StarrBurst stands out for its consistent quality, appealing appearance, and delightful taste. Heat level:  100,000 to 200,000 SHU – Hot. Flavor:  Citrusy Sweetness & Floral Notes.

PJ UFO - (Capsicum chinense) - Seeds The PJ UFO pepper is a fascinating variant of the PJ Ice, showcasing an unusual UFO-like shape with a long stinger instead of the typical elongated pods. This off-phenotype highlights the instability of the PJ Ice variety, meaning seeds may produce diverse shapes and traits. The pods transition through striking colors, from deep purple and pink to a vibrant orange when fully ripe, making them a visually stunning addition to any garden. Heat level: 150,000 - 300,000 SHU – Hot. Flavor: Earthy & Fruity.

WhyNot - (Capsicum Chinense) - Seeds The WhyNot Pepper, a hybrid by Space Chilli Peppers, is a remarkable cross between Jay’s Peach Ghost Scorpion and 7Pot White, blending fiery heat with fruity undertones. This super-hot variety produces large, thick-walled pods with textured pale yellow to creamy white skin, often adorned with trailing tails. Internally, the pods are rich in placenta and oil, delivering a potent spiciness typical of its lineage. The plants grow with green foliage and are highly productive, yielding pods that transition from green to light yellow and then to a milky white when fully ripe—a process taking about 30 days. Known for their size, these peppers are heavy and robust, with some phenotypes resembling Reaper or Moruga Scorpion shapes. While still an unstable hybrid, the WhyNot Pepper is a favorite among chili enthusiasts for its unique flavor, striking appearance, and versatility in spicy recipes. Heat level: Estimated around 1,000,000+ Very Hot. Flavor: Sweet & Fruity.

Orange Ripple - (Capsicum chinense)The Orange Ripple pepper, developed by Jason Schwarz of Toadstool Gardens, is a unique cross of Orange Habanero, Yellow Scotch Bonnet, and Carolina Reaper. This vibrant pepper ripens to a bright orange with a distinct tail like a Reaper but maintains a milder heat, generally between 250,000 and 500,000 Scoville units. Slightly spicier than Scotch Bonnets and Habaneros, it offers a smooth, pungent flavor, making it perfect for nachos, hot sauces, and salsas. Plants grow up to 2.75 feet tall and produce dozens of these versatile, flavorful peppers per season.Heat level:  Estimated 250,000 to 500,000 SHU – Very Hot.Flavor:  Citrusy and Zingy.

Aji Dulce Orange - (Capsicum baccatum) The Aji Dulce Orange Pepper is a sweet, mildly spicy pepper with vibrant orange, 2-inch wrinkled fruits that ripen from light green. Known for its carrot-like sweetness and hint of heat, this pepper is a staple in Latin American and Caribbean cuisines, ideal for seasoning, sauces, and fresh eating. Vigorous and highly productive, the plant yields an abundance of colorful, decorative pods. A beloved ingredient in dishes like Venezuelan Hallacas and Puerto Rican sofrito, it brings a rich flavor without intense heat, making it versatile for fresh use or freezing. Heat level:  1,000 - 5,000 SHU – Mild. Flavor:  Carrot-like Sweetness.

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.

Big Poppa - (Capsicum annuum) - Seeds The Big Poppa Jalapeño is a game-changer, offering the only X10R jalapeño available—perfect for Southeastern growers. These early-maturing, crisp peppers measure approximately 4" long by 1.75" in diameter, weighing around 2 ounces each. Ripening from bright green to deep red, they deliver a mild heat at just 2,700 Scoville units. Their thick walls and firm texture make them ideal for poppers, roasting, salsas, and pickling, with the added bonus of a long shelf life. The plants are high-yielding and boast impressive disease resistance, including high resistance to Potato Y Virus and intermediate resistance to Bacterial Leaf Spot Races 0-10 and nematodes. Expect some etching on the fruits, but enjoy their versatility and reliability in the garden. Heat level: 2500 - SHU – Mild. Flavor:  Zingy Earthy Jalapeno Flavor.

White Reaper - (Capsicum Chinense) The Carolina Reaper White is a rare twist on the famous Carolina Reaper, featuring creamy white pods that ripen from light green. While not as intensely hot as the original red Reaper, it still boasts a scorching heat level ranging from 1,000,000 to 2,000,000 Scoville units, with fruity, melon-like undertones that precede the burn. These peppers add unique flair to hot sauces, powders, and pickled recipes. The plant is a late-season producer, thriving in 4- to 5-gallon containers and yielding 2- to 3-inch pods, making it a standout for both its appearance and flavor. Heat level:  Estimated 1,000,000 to 2,000,000 SHU – Extremely Hot. Flavor:  Fruity & Sweet.

Hatch Green Mild - Guizeppi - (Capsicum annuum)The Guizeppi Hatch Chile, a mild variety of Capsicum annuum, offers classic Hatch chile flavor with minimal heat, measuring 1,000–1,500 Scoville units. Developed by Solar Dry Farms in Hatch, New Mexico, and named after Joseph Franzoy, an early chile farmer in the Hatch Valley, these chiles are ideal for those who prefer a gentle kick. Guizeppi plants reach 30–36 inches, yielding large, 8–12-inch peppers with a subtly smoky, earthy taste. Perfect for roasting, stuffing, or adding mild warmth to sauces and casseroles, they bring refined flavor and vibrant appeal to gardens and dishes alike.Heat level: 1,000-1,500 (SHU) Scoville Heat Units – Mild HeatFlavor: Sweet and Complex, Earthy.

Maldivian Heart Lemon - (Capsicum chinense) - Seeds The Maldivian Lemon pepper, a unique off-variant of the Maldivian Heart, originates from the Maldives in the Indian Ocean. This prolific variety produces exceptionally large, habanero-like pods that mature from green to yellow and can turn yellow-orange when overripe. Despite their size—often filling the palm of a hand—the plants are incredibly productive, growing over 5 feet tall and sometimes requiring staking. With a mid-level habanero heat and citrusy, fruity flavor, the Maldivian Lemon pepper is perfect for those seeking a bold yet flavorful chili. Its possible Scotch Bonnet crossbreeding adds to its unique characteristics, making it a standout in any garden. Heat level: 200,000 - 400,000 SHU – Hot. Flavor: Citrus & Fruity.

Adrenalina Red - (Capsicum chinense) - Seeds The Adrenalina Red Pepper is a striking hybrid between Red Shark and 7 Pot Bubblegum Red, originating in Italy. This super-hot variety delivers an intense heat with a strong, fruity aroma. The pods transition from green to black and finally ripen to a vibrant red, featuring the signature “bloody” Bubblegum calyx. Plants are highly productive, growing up to 36–48 inches tall, but can remain compact (around 18 inches) when pruned and grown in pots. Pods are medium to small in size, influenced by cultivation conditions, and have thick walls with an oil-rich placenta, showcasing their extreme heat. With its striking dark foliage and ornamental appeal, the Adrenalina Red is an excellent addition for collectors and chili enthusiasts seeking a beautiful and fiery pepper variety. Heat level: Estimated 750,000 - 1,000,000 SHU – Very Hot. Flavor:  Fruity, Smoky & Complex.

Black Bastard Peach - (Capsicum chinense) - Seeds. This Peach variant of the Black Bastard pepper emerged this past season, originating from Bryan Townshend’s original Black Bastard. The pods start off black and transition to a stunning iridescent peach and orange hue with striking purple accents as they mature. The plants grow 4-5 feet tall, showcasing lush, dark purple foliage that adds to their ornamental appeal. While visually captivating, this variety is still in the early stages of stabilization. Heat level: 400,000 to 600,000(SHU) Scoville Heat Units – Very Hot. Flavor: Earthy but sweet and fruity.

Bhut Jolokia Solid Gold - (Capsicum chinense) The Solid Gold Bhut Jolokia is a unique variant of the classic Ghost pepper, maturing from green to a mustard-gold hue. Known for its characteristic wrinkled, folded skin, the Solid Gold Bhut offers an intense, lasting heat similar to traditional Bhut Jolokia but with an earthy, slightly bitter flavor without perfume notes. The burn starts on the tongue and gradually spreads, creating a mellow yet potent heat experience. Though it may take longer to mature, this pepper is highly productive, yielding large, super-hot pods that are perfect for sauces or fresh toppings for heat enthusiasts. Heat level:  Estimated 800,000 to 1,000,000 SHU – Extreme Heat. Flavor:  Smoky, Earthy & Floral.

White Knight - (Capsicum Chinense) The White Knight Pepper is a creation from crossing the Jay's Peach Ghost Scorpion with a White Bhut Jolokia (Ghost Pepper). The 3-4 inch pods grow very gnarly and curvy with pointed tails. Mature from green to creamy white and finally to almost pure white.  Most pods grew fairly consistent so this variant seems stable. Heat level:  Approximately 750k to 1 Million SHU – Very Hot. Flavor:  Quick Heat and Fruity.

Guajillo Chile  - (Capsicum annum) - Seeds The Guajillo Pepper, a dried form of the Mirasol chili, is a staple in Mexican cuisine, prized for its fruity, smoky flavor and mild heat level. These glossy, reddish-brown peppers are 4–6 inches long with thin flesh and a slightly tangy, tea-like undertone, complemented by hints of cranberry and subtle sweetness. Ideal for moles, salsas, marinades, and rubs, Guajillos add depth and warmth to dishes while remaining approachable for most spice tolerances. Vigorous plants grow 2–3 feet tall and produce abundant pods, which can be used fresh, dried, or ground into powder. Easy to grow and versatile, Guajillos are an essential ingredient in authentic Mexican cooking. Heat level: 2,500 to 5,000 SHU – Mild. Flavor:  Fruity, Smoky & Earthy.

Jay's Pink Purple Ghost Scorpion - (Capsicum chinense)The JPPGS pepper, also known as Jay’s Pink Purple Ghost Scorpion, is a visually captivating super-hot pepper hybrid. Originating from a 2020 cross by Fadda's Pepper, this variety features pods that develop dark purple shades before ripening to a striking purple or peach hue. Known for its wrinkled, irregular shape with long, curly stingers, the JPPGS also produces dark foliage and purple flowers, enhancing its dramatic look. With a citrusy flavor that’s followed by intense heat (estimated at over 1 million Scoville units), this pepper is as fierce in taste as it is in appearance, making it an exciting choice for hot pepper enthusiasts.Heat level: Estimated 1,000,000+ SHU – Extreme Heat.Flavor: Citrus & Fruity.