Here's our pepper information page with observations and descriptions of the peppers we grow.  Click on any of the pictures to see a full shot of the pepper. As a general rule, these seeds are available every season and are several generations old. We only sell seeds and at this time do not sell the actual plants.

 

Golden Sunshine These are one of my personal favorites and are very sweet with absolutely the best taste of any of the bell varieties in my book. They are large and look like the orange varieties that you may see in the supermarkets.
Chocolate Bell This is a very sweet bell that has a hint of a smoky flavor in it. These are excellent for a twist in a salad or a grilled treat for a steak.
Pimento Pimento peppers are very sweet almost to the point of being tangy. That is one reason why these are pickled often with green olives and shoved into the core of them. That's right, these are the red in a green olive.
California Wonder Meh.... I really don't like green Peppers unless they're cooked or otherwise prepared. Green Peppers as these California Wonders can get quite large and are excellent for stuffing though.
Yellow Bell Yellow bell peppers are the same size and and shape as any of the red or green varieties, but sweeter than them for sure. Great for stuffing and often they are sold as orange peppers, but they are nowhere as sweet as them.
Red Bell See Above. The only difference with Green and Red Bells are the color and a slightly tangier taste with the red ones.
Gypsy  Big different shaped green peppers, gypsies are thick skinned and great for stuffing and otherwise taste like green peppers. If allowed to turn to red, they may get a little tiny heat in them.
Sweet Cherry These little peppers are very sweet and don't have a lot of flesh on them. They're best ground or chopped into a salsa to add a sweetness factor to it. There's no heat in these, but be careful not to confuse them with the hot cherry pepper which is about the heat of a Jalapeño.
Sweet Banana Here's a little sweet banana in the making. They have the same taste of a Hungarian Yellow but without the heat. We like to split and gut them and stuff them with various goodies.
Pepperoncini Pepperoncini can be a bit tricky depending on what you want do do with them. Picked Green they have virtually no heat and are ripe tasting. They will eventually turn red and that's when they have a little zing to them. These are a favorite for pickling and usually are done so when they are starting to turn.
Anaheim The are basically mild Red Chili Peppers that like most, start green and ripen to a fire engine red. The don't have a lot of heat, especially green, and grow quite long and wide. There are thick skinned  making them perfect for stuffing.
Hot Apple Ehhh, We're not too impressed with these and perhaps we didn't try enough, but they're ok. They're very thick skinned and are excellent for stuffing and can little heat when gutted. If you leave the insides intact, then they'll give you a bit of a kick no doubt.
Italian Roasters These get big and fat for sure. Thick skinned and already for a stir fry or grill, these have a nice robust flavor that doesn't burn your tongue, but have a bit of a kick to them.
Robustini We Like!!!! These have a very different taste and are awesome in a stir fry or chopped into a salad. The taste is a bit hard to describe, but they aren't hot
Garden Salsa These are starting to get spicy on the hot scale and will make an excellent addition to a salsa. They taste like a hot green pepper.
Black Jalapeño A beautiful ornamental that starts out a deep black and matures to a maroon to bright red. They're a bit milder than the green varieties but way more showy. Don't let their beauty fool you though because they are spicy.
Jalapeño We really can't say much more about these that hasn't been said already. They're great for stuffing, salsas, stir fry and whatever. The Jalapeño is pretty much the most recognized and staple of the pepper world.
Hungarian Hot Yellow Decently hot, these thick skinned banana peppers are another favorite for stir fry or stuffing. They won't melt your mouth for sure, but for the meek, they can be a bit hot.
Black Hungarian  These are a bit smaller than the yellow variety and not as hot, but are far more colorful. Starting out as a deep black with or without green variations, they are far more colorful when they ultimately turn to a deep red and still have a kick to them.
Long Cayenne These are a different variety of the Cayenne family and grow longer. As you can see in the photo, they are quite prolific and have no problems growing in containers.
Red Chili The Red Chili is a large grower and not too hot, but definitely not mild. They grow up to 9" long or more. These are most commonly dried and ground into a flake with the seeds and all. Anytime that you see the shakers of peppers for pizza and such, you can bet that these are used.
Red Hot Chili These are smaller and hotter versions of the Red Chili and are known by many names. They generally grow only a few inches and pack a good punch. These are easily dried and ground into a chili powder or crushed into flakes. 
Serrano Serrano Peppers are thick skinned smaller peppers much akin to the Jalapeño. They can be used green but are hotter when ripened and red. They don't dry too well unless you cut them up and are best used fresh in chili and salsa.
Lemon Drop A Peruvian Pepper, with 2-3”crinkled green pods that turn bright yellow when ripe. This baby is hot with a touch of citrus flavor and a strong lemon aroma when broken open.
De Arbol Smaller and not as hot as the Cayenne/Thai peppers, the De Arbol are excellent for stir fry's. The plants themselves grow very tall and wiry, not much unlike a vine and produce tons of peppers. Since they grow upright, they can be trained to grow on trellises and don't mind being crowded.
Tabasco There are several strains of the Tabasco pepper and they are of the smaller variety. The fruits grow straight up and turn from a bright yellow to red when ripened. These are sure to put a kick in anything you spice them up with and dry out relatively quickly. It's our best presumption that these are hotter when fresh though.
Black Pearl A truly beautiful ornamental plant with beautiful purple and green leaves on it. The purple flowers bloom into marble sized black clusters of peppers that ripen to a very bright red that is almost neon in brightness. These make good border plants and are highly prolific. Don’t let the beauty of these fool you though, because they are over 30,000 Scoville units and are real hot.
Dragon's Claw These are rare peppers of the Thai family and grow in upright clusters of 3-10 pods. They're real hard to come by and are almost ornamental in the way that they change from green to red at different intervals. These are some of our best selling seeds and grow extremely well in a crowded planter.
Firecracker These are our Firecracker Peppers. They are smaller pods and are multi-colored with different sizes. Some start yellow/cream and some start light purple or dark purple. They change colors throughout the ripening and are quite colorful with tons of marble sized fruits that will eventually turn red. As the name says, they are quite hot and I wouldn’t eat one raw and not expect a mouthful of fun. It doesn’t matter which color they start out being as they always turn red fully ripened. The wide variety of colors truly are beautiful and they grow perfect in containers.
Mystery-Freaking Hot

(FC-WH08)

We honestly don't know what these are and they were supposed to be Firecracker peppers but something weird and marvelous happened. These little firebombs are unknown as far as we can tell and I think our Firecracker peppers cross-pollinated with the Peruvian White Habanero plants. All we really know about these are that we had three of these mystery plants and they are very freaking hot. The peppers are sometimes round shape, sometimes tapered and sometimes oval even on the same plant. All of them started out a cream yellow and turned red. We only saw a couple of the purplish colors on it. We call these, roundish yellow to red peppers "FC-WH08". We planted these on 2/17 and they’re already sprouting all over the place so we know the seeds are genetically stable. Each plant will give you a good 50 or more peppers. This is the first year that these are being grown, so we can't tell what's going to happen in 2009. Since the seeds were from the different shaped and colored peppers, we don't even know what they're going to look like.  Join us with the fun and see what these can do. We're just as curious as you are.
Chili Tepín (Wild) These are natively wild in the Southwest US and Mexico. They grow into a very large and bushy plant and produce literally 100's of tiny green peppers and turn into little red fireballs. They are actually hotter than the Naga Bhut strain, but don't contain the volume of the hot because of their size, so they're not rated as high. Take a handful and chow down and we're sure you'll be singing a different tune- ha ha. These plants need to be picked daily as the peppers will fall off and leave the stem on the plant. Even a strong breeze will knock them off once they're ripened. Often what is done to harvest these is to shake them into a collection net below the plant as individual picking gets cumbersome.
Scotch Bonnets From the Habanero family, these hot bonnet shaped peppers turn from green to a bright yellow when ripe. They are as hot as any of the Habanero peppers and have a sharp taste to them.
Yellow Mushroom These are also in the Habanero family and produce green fruits that turn yellow when ripe. The plants grow tall and like breathing room for sure. In 2008 our five plants were almost 4 feet tall and full of these mushroom/bell shaped peppers. These are HOT and really don't have a specific taste different than the good ole fashioned orange ones.

White Habanero

Look out!!! These are freaking hot and will add heat to any dish. They dry out well to make a smoking hot pepper flake, but are hotter when used fresh. They grown no larger than ¾"-1" and a single plant will produce tons of these creamy white colored peppers. They start out green and turn to a yellow, then ultimately a cream white when ripened. At over 300,000 Scoville Units, these little belly bombers are nothing to be toyed with unless you are brave.
no pic Fatali These are quite hot and really don't have much flavor other than searing heat. They are great for chili and other recipes. They don't dry out too well unless you split them apart. We think they are hotter fresh than dried.
Chocolate Habanero I love them, I love them. These peppers are as beautiful and they are tasty. They have a smoky flavor and yes, they actually do taste like chocolate; Freaking Flaming Chocolate! These are hot hot hot and start out green, but turn into a deep chocolate brown when ripe. Split apart, dried out and crushed, they make an excellent topping for hot dishes.
Caribbean Red Savina This was the world's hottest pepper record holder until the Naga Bhut was recorded and now it has fallen to a lowly second place. Lowly second place??? ha ha, second place still means that these can be up to 700,000 Scoville units but usually hover around 400-500K. That is HOT and for those that can eat a Orange Habanero raw, this one is about 2½ times as hot and will blast your head off. The have the same "hot" flavor as most Habanero peppers, but it's a whole new meaning of hot. They grow much like their ilk and are squat and bushy. They like to breathe and need room.
Naga Bhut Jolokia This is it, the one, the only, the Naga Bhut Jolokia and it is "The Guinness World's Record Book Champion" at being the hottest known pepper in the world. The Naga is rated at up to and over 1,000,000 Scoville Units. It is stupid hot and it will blow your head off, let it land back on your body and blow it back off again for a very long time. 

My Sweetie-Pie  was stupid enough to eat a whole one and we filmed it and put it on our channel on YouTube at this link.

All of these pictures are from our garden and may not be copied, or used for any purpose unless permission has been granted by us.

Webmaster and Designer Jeff Byrd
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Revised: June 30, 2010