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Salsa Peppers

HP314‐20 ‐ Aji Cristal Hot Peppers HP6‐10 ‐ Aji Dulce Hot Peppers (Strain 6)

90 days. Capsicum baccatum. Open 90 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1 ½" wide hot peppers. of 2" long by 1" wide Habanero hot peppers. Peppers are medium hot, have medium thin Peppers are mildly hot, have medium‐thick flesh, and turn from light green, to pale flesh, and turn from green, to orange‐red, to yellow, to red when mature. The plant has red when mature. The plant has green green stems, green leaves, and white stems, green leaves, and white flowers. flowers. Excellent for salsa and for making Peppers have the flavor and aroma similar hot pepper flakes and seasoning spice to Habanero but without the heat. Usually powder. United States Department of prepared with sauteed vegetables, rice, and Agriculture PI 281320. A variety from Curico, Chile. bean dishes. Also dried and ground into a powder and used as a spice. A variety from Venezuela.

HP325‐10 ‐ Amando Hot Peppers HP327‐20 ‐ Anaheim College 64 Hot Peppers

80 days. Capsicum annuum. (F1). The plant 75 days. Capsicum annuum. Open Pollinated. produces good yields of 7" long by 1" wide The plant produces good yields of 8" long by 1 hot peppers. Peppers are hot and turn from ¾" wide Anaheim hot peppers. Peppers are dark green to dark red when mature. mildly hot, have medium‐thick flesh, and turn Peppers are straight with a pointed end. from green to red when mature. The plant has Great cooking pepper! The plant has green green stems, green leaves, and white flowers. stems, green leaves, and white flowers. Most commonly used when green. Excellent Disease Resistance: TMV. fresh, roasted, stuffing, frying, stir‐fry, canning, and used to make salsa and guacamole. An excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. A variety from the USA. United States Department of Agriculture, NSL 53709.

HP2194‐10 ‐ Australian Lantern Hot Peppers (Red) HP651‐10 ‐ Barbados Hot Peppers

90+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of Pollinated. The plant produces high yields of ¾" long by ½" wide hot peppers. Peppers are 1 ¼" long by 1 ¼" wide wrinkled Habanero very hot, have medium thin flesh, and turn hot peppers. Peppers are very hot, have from green, to orange, to red when mature. medium‐thick flesh, and turn from light The plant has green stems, green leaves, green, to orange, to red when mature. The and white flowers. Excellent for pickling, plant has green stems, green leaves, and salsa, hot sauce, and seasoning spice white flowers. Excellent for making salsa, powder. A variety from Australia. hot sauce, and seasoning powder. Also known as Bonney Pepper. A rare variety from Barbados.

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HP566‐20 ‐ Beaver Dam Hot Peppers HP2298‐5 ‐ Bengal Naga Hot Peppers

80 days. Capsicum annuum. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces high yields of 3" of 4" long by 2" wide hot peppers. Peppers long wrinkled orange‐red hot peppers. are mildly hot and turn from lime‐green to Peppers are extremely hot and turn from red when mature. The plant has green green to orange‐red when mature. Plant has stems, green leaves, and white flowers. dark green leaves, green stems, and white Peppers are crunchy and delicious. Excellent flowers. One of the hottest peppers in the if sliced into rings and added to a cheese world. Order the Naga Morich, the Naga and bologna sandwich. Also perfect for Jolokia, the Bih Jolokia, and the Bhut Jolokia. stuffed peppers, roasting, salsa, and Excellent choice for home gardens and pickling. This heirloom variety was brought to Beaver Dam, WI around market growers. A variety from the Bengal region of India. Scoville Heat 1929 by Joe Hussli an immigrant of Hungary. Scoville Heat Units: 700. Units: 980,000.

HP26‐10 ‐ Beni Highlands Hot Peppers HP27‐10 ‐ Bermuda Hot Peppers

75 days. Capsicum chinense. Open 75 days. Capsicum annuum. Open Pollinated. Pollinated. This early maturing plant This early maturing plant produces high yields produces high yields of 2 ¼" long by ¾" wide of 2 ½" long by 1 ¼" wide hot peppers. elongated Habanero type hot peppers. Peppers are medium hot, have thick flesh, and Peppers are hot, have medium‐thick flesh, turn from light green to dark red when and turn from green, to lemon yellow, to mature. The plant has green stems, green golden yellow when mature. The plant has leaves, and white flowers. Excellent for green stems, green leaves, and white pickling, and making salsa, hot sauce, and flowers with a tint of green. Suitable for seasoning spice powder. Suitable for Northern states with a shorter growing containers. A variety from Bermuda. Scoville season. A variety from Bolivia. Heat Units: 24,954.

HPLC Test Results: #14

HP2299‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Black) HP2303‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Chocolate)

120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. Pollinated. The plant produces good yields The plant produces good yields of 3 ½" long by 1" of 3 ½" long by 1" wide black wrinkled hot wide chocolate wrinkled hot peppers. Peppers are peppers. Peppers are extremely hot, have extremely hot, have medium‐thick flesh, and turn medium‐thick flesh, and turn from green to from green to chocolate when mature. The plant has black when mature. The plant has dark dark green leaves, green stems, and white flowers. green leaves, green stems, and white Excellent for pickling. and making salsa, hot sauce, flowers. This variety is a cross between the and seasoning spice powder. Also known as the Red Bhut Jolokia and the Pimenta De Neyde Ghost Pepper. Scoville Heat Units: 1,000,000. A from Brazil. Growers are trying to stabilize it, variety from India. but not there yet. If you grow this variety you may get many variations from dark purple to almost black peppers. Also known as the Ghost Pepper. A variety from India. Scoville Heat Units: 1.000,000.

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HP2295‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Golden) HP2338‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Green)

100+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields good yields of 2 ½" long by 1 ½" wide green wrinkled hot peppers. of 3 ½" long by 1" wide canary yellow Peppers are extremely hot, have medium‐thick flesh, and turn from wrinkled hot peppers. Peppers are extremely green to mustard green when mature. The plant has dark green leaves, hot and turn from green to canary yellow green stems, and white flowers. Excellent for pickling. and making when mature. The plant has dark green salsa, hot sauce, and seasoning spice powder. Also known as the leaves, green stems, and white flowers. Said Ghost Pepper. A variety from India. Scoville Heat Units: 1.000,000. to be one of the hottest pepper in the world. Try growing Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. Also known as the Ghost Pepper. A variety from India. Scoville Heat Units: 1,000,000.

HP2315‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Improved Light HP2316‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Orange) Green) 100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1" wide wrinkled hot of 3 ½" long by 1" wide wrinkled hot peppers. Peppers are extremely hot and peppers. Peppers are extremely hot and ready to be eaten when orange. Peppers turn from light green to orange to red when ready to be eaten when light green. Peppers turn from light green to dark green to orange mature. The plant has dark green leaves, to red when mature. The plant has dark green stems, and white flowers. Also known green leaves, green stems, and white as the Ghost Pepper. A variety from India. flowers. Also known as the Ghost Pepper. A Scoville Heat Units: 1,000,000. variety from India. Scoville Heat Units: 1,000,000.

HP2304‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Peach) HP2302‐10 ‐ Bhut Jolokia Ghost Hot Peppers (Purple)

120+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1" wide peach wrinkled hot of 3 ½" long by 1" wide purple wrinkled hot peppers. Peppers are extremely hot, have peppers. Peppers are extremely hot and turn medium‐thick flesh, and turn from green to from green to purple when mature. The peach when mature. The plant has dark plant has dark green leaves, green stems, green leaves, green stems, and white and white flowers. Also known as the Ghost flowers. Excellent for pickling. and making Pepper. A variety from India. Scoville Heat salsa, hot sauce, and seasoning spice Units: 1,000,000. powder. Also known as the Ghost Pepper. A variety from India. Scoville Heat Units: 1,000,000.

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HP1987‐10 ‐ Bhut Jolokia Ghost Hot Peppers (Red) HP2292‐10 ‐ Bhut Jolokia Ghost Hot Peppers (White)

120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1 ½" wide by hot peppers. of 2 ½" long by 1" wide white wrinkled hot Peppers are extremely hot, have medium‐ peppers. Peppers are extremely hot, have thick flesh, and turn from green to red when medium‐thick flesh, and turn from green to mature. The plant has dark green leaves, white when mature. The plant has dark green stems, and white flowers. Excellent green leaves, green stems, and white for pickling. and making salsa, hot sauce, flowers. Excellent for pickling. and making and seasoning spice powder. One of the five salsa, hot sauce, and seasoning spice hottest peppers in the world from India. Try powder. One of the hottest pepper in the the Naga Jolokia, the Dorset Naga, the Bih Jolokia, and the Naga world. Try Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. Morich. Also, known as the Ghost Pepper. A variety from India. Scoville Also known as the Ghost Pepper. A variety from India. Scoville Heat Heat Units: 1,000,000. Units: 1,000,000.

HP2211‐5 ‐ Bhut Jolokia Ghost Hot Peppers (Yellow) HP1034‐10 ‐ Bido Tacana Hot Peppers

120+ days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ½" long by 1 ¼" wide by hot peppers. of 2" long by 1 ½" wide hot peppers. Peppers are extremely hot, have medium‐ Peppers are very hot and turn from green to thick flesh, and turn from green to yellow golden yellow when mature. The plant has when mature. The plant has dark green green stems, green leaves, and white leaves, green stems, and white flowers. flowers. United States Department of Excellent for pickling. and making salsa, hot Agriculture, PI 543181. A variety from sauce, and seasoning spice powder. Try Bolivia. Naga Jolokia, the Dorset Naga, the Bih Jolokia, and the Naga Morich. Also known as the Ghost Pepper. A HPLC Test Results: #8 variety from India. Scoville Heat Units: 1,000,000.

HP2318‐5 ‐ Bih Jokia Hot Peppers (Orange) HP30‐10 ‐ Biker Billy Hot Peppers

100+ days. Capsicum chinense. Open 85 days. Capsicum annuum. (F1) The plant Pollinated. The plant produces good yields produces good yields of 3 ½" long 2" wide of 2 ½" long by 1" wide by hot peppers. Jalapeno hot peppers. Pepper turns green to Peppers are extremely hot and turn from red when mature. The plant has green green to orange when mature. The plant has stems, green leaves, and white flowers. dark green leaves, green stems, and white Named after Biker Billy Hufnagle, who has a flowers. It is said to produce the best taste cable TV show. Excellent for salsa, sauces, when orange. One of the five hottest and pickling. A variety from the USA. Scoville peppers in the world. Try growing the Naga Heat Units: 30,000. Jolokia, the Dorset Naga, the Bhut Jolokia, and the Naga Morich. A variety from India. Scoville Heat Units: 1,000,000.

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HP755‐10 ‐ Billy Goat Hot Peppers HP2341‐10 ‐ Biquinho Hot Peppers (Yellow)

90 days. Capsicum chinense. Open 90 days. Capsicum chinense. Open Pollinated. The plant produces high Pollinated. The plant produces high yields of yields of 1 ¼" long by ¾" wide pendant shaped hot peppers. Peppers ½" long by ¾" wide hot peppers. Peppers are are mildly hot, have medium‐thick flesh, and turn from green to golden very hot, have medium‐thick flesh, and turn yellow when mature. The plant has green stems, green leaves, and from green, to orange, to dark red when white flowers. Excellent for pickling, and making salsa, hot sauce, and mature. The plant has green leaves, green seasoning spice powder. Also known as Chupetinho. A rare variety from stems, and white flowers. Excellent for Brazil. pickling. and making salsa, hot sauce, and seasoning spice powder. A rare variety from Brazil.

HP1456‐10 ‐ Bird Dung Hot Peppers HP31‐10 ‐ Bishop's Crown Hot Peppers

85 days. Capsicum annuum. Open Pollinated. 90 days. Capsicum annuum. Open The plant produces good yields of ½" long by Pollinated. The plant produces good yields ¼" wide bird‐type hot peppers. Peppers are of 1 ½" long by 3" wide three‐sided hot hot, have medium‐thin flesh, and turn from peppers. Peppers are medium hot, have green to red when mature. The plant has thick flesh, and turn from light green, to green stems, green leaves, and white orange, to red when mature. The plant has flowers. Excellent drying pepper and great green stems, green leaves, and white for making salsa and hot sauce. Suitable for flowers. Excellent for pickling, and making containers. A variety from the USA. salsa, hot sauce, and seasoning spice powder. Peppers looks like a Catholic Bishop’s Crown. A variety from Barbados. Scoville Heat Units: 15,000.

HP2213‐10 ‐ Black Cayman Hot Peppers HP985‐10 ‐ Black Prince Hot Peppers

100+ days. Capsicum chinense. Open Pollinated. The plant produces 90 days. Capsicum annuum. Open good yields of very hot wrinkled Habanero type hot peppers that are 2" Pollinated. The plant produces good yields long by 1.5" wide. Peppers turn from green to dark brown when mature. of 1 ¼" long by ½" wide hot peppers. The plant has green stems, green leaves. A variety from the Cayman Peppers are hot, grow upright, have thin Islands. flesh, and turn from black to red when mature. The plant has dark purple stems, dark purple leaves, and purple flowers. Excellent drying pepper and great for making salsa and hot sauce. A beautiful ornamental pepper plant. Suitable for containers, pots, patios, borders, and rock gardens. A variety from the USA. Scoville Heat Units: 30,000.

HP1070‐10 ‐ Bonda Man Jacques Hot Peppers HP1469‐10 ‐ Brazilian Starfish Hot Peppers

100+ days. Capsicum chinense. Open 90 days. Capsicum baccatum. Open Pollinated. The plant produces good yields of Pollinated. The plant produces good yields 2" long by 1 ¼" wide elongated Habanero hot of ¾" long by 1 ¾" wide starfish‐shaped hot peppers. Peppers are very hot, have medium‐ peppers. Peppers are hot, have medium‐ thick flesh, and turn from green to golden thick flesh, and turn from green, to orange, yellow when mature. The plant has green to red when mature. The plant has green stems, green leaves, and white flowers. stems, green leaves, and white flowers with Excellent for making salsa, hot sauce, and greenish‐yellow markings. Also known as seasoning powder. A variety from Pitanga. Excellent for pickling, and making Guadelupe. Scoville Heat Units: 314,824. salsa, hot sauce, and seasoning spice powder. A variety from Brazil.

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HP2057‐10 ‐ Bubba Jalapeno Hot Peppers HP34‐20 ‐ Bulgarian Carrot Hot Peppers

85 days. Capsicum annuum. (F1) Plant 85 days. Capsicum annuum. Open produces high yields of 3 ½" long Jalapeno Pollinated. The plant produces good yields peppers. Peppers are hot, have thick flesh, of 3 ½" long carrot‐shaped peppers. Peppers and turn from shiny green to red when are very hot and turn from green, to yellow‐ mature. Plant has green stems, green orange, to orange when mature. The plant leaves, and white flowers. Small compact has green stems, green leaves, and white plant is suitable for containers. Scoville flowers. Peppers are crunchy and used to Heat Units: 20,000. make pickles, salsa, and marinades. An heirloom from Bulgaria. Scoville Heat Units: 30,000.

HP1039‐10 ‐ Burning Bush Hot Peppers HP1228‐10 ‐ Caiene Hot Peppers (Red)

85 days. Capsicum chinense. (F1). The plant 100 days. Capsicum chinense. Open produces heavy yields of 3" long by 1 ½” Pollinated. Plant produces heavy yields of 2" wide hot wrinkled peppers. Peppers are hot long by ½" wide wrinkled hot peppers. and turn from green to orange when mature. Peppers are very hot and turn from green to The plant has green stems, green leaves, red when mature. United States Department and white flowers. Peppers have a heat of Agriculture, PI 497981, Type 2. A variety flavor with a touch of sweetness. It has the from Sao Paulo, Brazil. exact right taste with a pleasant after taste. Scoville Heat Units: 180,000.

HP2347‐10 ‐ Cajamarca Hot Peppers HP2294‐10 ‐ California Reaper Hot Peppers (Peach)

100+ days. Capsicum chinense. Open Pollinated. The plant produces 110+ days. Capsicum chinense. Open good yields of 3 ¼" long by ¾" wide elongated Habanero hot peppers. Pollinated. The plant produces good yields Peppers are hot, medium thick flesh, and turn from pale yellow, to of 3" long by 3" wide wrinkled hot peppers. purple, to orange, then to red when mature. The plant has green stems, Peppers are extremely hot and turn from green leaves, and white flowers. Excellent for making salsa, hot sauce, light green to peach when mature. The plant and seasoning spice powder. This is a rare Habanero variety from South has dark green leaves, green stems, and America. white flowers. It has a fruity and sweet flavor, but the intense heat level kicks in shortly after eating the pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. Be very, very careful handling this pepper. This pepper was created by crossing a Carolina Reaper and Jay's Peach Ghost Scorpion. The California Reaper is similar to the Carolina Reaper in hotness. Try growing the Carolina Reaper, Bhut Jolokia, Naga Jolokia, Dorset Naga, Bih Jolokia, and the Naga Morich. A variety was developed by Dr. Steve Bender in California, USA. Scoville Heat Units: 1,569.300.

HP2234‐10 ‐ Campeon Hot Peppers HP2069‐10 ‐ Capsicum Annuum USDA #593529 Hot Peppers

75 days. Capsicum annuum. (F1) Hybrid plant produces high yields of 85 days. Capsicum annuum. Open Jalapeno peppers. It is adaptable to different climates. Heat Resistant. Pollinated. Plant produces good yields of 2 Excellent choice for home gardens and market growers. Disease ½" long by 1 ¾" wide hot peppers. Peppers Resistant: BLS, PVY. turn from dark green to red when mature. Plant has mixed stems, green leaves, and white flowers. A variety from Mexico. United States Department of Agriculture PI 593529.

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HP2346‐10 ‐ Capsicum Baccatum Gold Hot Peppers HP1834‐10 ‐ Capsicum Chinense USDA #159263 Hot Peppers (Type 1) 85 days. Capsicum baccatum. Open Pollinated. The plant produces high yields of 3" long by ½" wide hot peppers. Peppers are medium‐hot, 95 days. Capsicum chinense. Open have thick flesh, and turn from green to golden yellow when mature. Pollinated. Plant produces good yields of 1 The plant has green stems, green leaves, and white flowers. Excellent ¼" long by ¾" wide hot peppers. Peppers are for pickling, and making salsa, hot sauce, and seasoning spice powder. very hot and turn from green‐yellow to A rare variety from South America. orange‐red when mature. Plant has green stems, green leaves, and white flowers with tint of green. A variety from the Georgia, USA. United States Department of Agriculture PI 159263 Type 1.

HP1298‐20 ‐ Caribbean Mix Hot Peppers HP892‐20 ‐ Carmine Hot Peppers (Yellow)

90 to 120 days. Capsicum. Open Pollinated. 100+ days. Capsicum chinense. Open A mixture of very hot peppers in various Pollinated. Plant produces heavy yields of 3" shapes, colors, and hotness. Includes 10 long by 1" wide wrinkled hot peppers. varieties such as Jamaica Scotch Bonnet, Peppers are hot and turn from green to Caribbean Red, Chiltepin, and several other golden‐yellow when mature. Plant has green extremely hot peppers. Excellent for making stems, green leaves, and white flowers. A an assortment of hot pickles, hot sauces, variety from Peru. United States Department and hot salsa. of Agriculture, PI 215730.

HP2287‐5 ‐ Carolina Reaper Hot Peppers (Chocolate) HP2402‐5 ‐ Carolina Reaper Hot Peppers (Mustard)

110+ days. Capsicum chinense. Open 110+ days. Capsicum chinense. Open Pollinated, Plant produces good yields of 2" Pollinated, Plant produces good yields of 2" long by 1 ¾" wide wrinkled Habanero long by 1 ¾" wide wrinkled Habanero peppers with a pointed tip. Peppers are peppers with a pointed tip. Peppers are extremely hot and turn from green to brown extremely hot and turn from green, to when mature. The plant has green stems, golden yellow, to mustard when mature. The green leaves, and creamy‐yellow flowers. It plant has green stems, green leaves, and has a smoky flavor that is perfect for meat creamy‐yellow flowers. It has a fruity and dishes. Excellent for beef jerky, jerk sauces, sweet flavor, but the intense heat level kicks pickling, and making salsa, hot sauce, and in shortly after eating the pepper. Be very, seasoning spice powder. This pepper is a cross between a Red Carolina very careful handling this extremely hot pepper. Excellent for beef Reaper Pepper and a Chocolate Trinidad Moruga Scorpion Pepper. It is jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning currently the Hottest Pepper in the World! Try growing all the Carolina spice powder. This pepper is a cross between a Red Carolina Reaper Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow Pepper and a Mustard Trinidad Moruga Scorpion Pepper. It is currently versions! A variety from North Carolina, USA. Scoville Heat Units: the Hottest Pepper in the World! Try growing all the Carolina Reapers: 2,200,000 Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A variety from North Carolina, USA. Scoville Heat Units: 2,200,000

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HP2286‐5 ‐ Carolina Reaper Hot Peppers (Orange) HP2293‐5 ‐ Carolina Reaper Hot Peppers (Red)

110+ days. Capsicum chinense. Open 110+ days. Capsicum chinense. Open Pollinated, Plant produces good yields of 2" Pollinated. The plant produces good yields long by 1 ¾" wide wrinkled Habanero of 3" long by 3" wide wrinkled Habanero peppers with a pointed tip. Peppers are peppers with a pointed tip. Peppers are extremely hot and turn from green to orange extremely hot, have medium‐thick flesh, and when mature. The plant has green stems, turn from green to red when mature. The green leaves, and creamy‐yellow flowers. It plant has dark green leaves, green stems, has a citrus flavor that is especially popular and creamy‐yellow flowers. it has a fruity in tropical cuisine. Excellent for beef jerky, and sweet flavor, but the intense heat level jerk sauces, pickling, and making salsa, hot kicks in shortly after eating the pepper. Be sauce, and seasoning spice powder. This pepper is a cross between a very, very careful handling this extremely hot pepper. Excellent for beef Red Carolina Reaper Pepper and an Orange Trinidad Moruga Scorpion jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning Pepper. It is currently the Hottest Pepper in the World! Try growing all spice powder. This pepper was created by Ed Currie who crossed a the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Pakistani Naga Pepper with a Red Habanero Pepper from Saint Vincent Yellow versions! A variety from North Carolina, USA. Scoville Heat Island in the Caribbean. In 2013, the pepper was recorded as the Units: 2,200,000 Hottest Pepper in the World and is listed in the Guinness Book of World Records. Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! Also known as HP22B. An excellent choice for home gardens. A variety from North Carolina, USA. Scoville Heat Units: 2,200,000.

HP2288‐10 ‐ Carolina Reaper Hot Peppers (Yellow) HP41‐10 ‐ Cascabella Hot Peppers

110+ days. Capsicum chinense. Open 85 days. Capsicum annuum. Open Pollinated, Plant produces good yields of 2" Pollinated. The plant produces high yields of long by 1 ¾" wide wrinkled Habanero 1 ¾" long by ¾" wide conical‐shaped hot peppers with a pointed tip. Peppers are peppers. Peppers are mildly hot, have thick extremely hot and turn from green to yellow skin, and turn from creamy‐yellow, to when mature. The plant has green stems, orange, to red when mature. The plant has green leaves, and creamy‐yellow flowers. It green stems, green leaves, and white has a citrus flavor that is especially popular flowers. Most often used when creamy‐ in tropical cuisine. Excellent for beef jerky, yellow. An excellent pickling variety and for jerk sauces, pickling, and making salsa, hot making salsa. A variety from the USA. United sauce, and seasoning spice powder. This pepper is a cross between a States Department of Agriculture, NSL 20162. Scoville Heat Units: Red Carolina Reaper Pepper and a Yellow Trinidad Moruga Scorpion 4,500. Pepper. It is currently the Hottest Pepper in the World! Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A variety from North Carolina, USA. Scoville Heat Units: 2,200,000

HP43‐20 ‐ Cayenne Long Slim Hot Peppers HP44‐20 ‐ Charleston Hot Peppers

85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. Pollinated. The plant produces heavy yields The plant produces heavy yields of 3 ½" long of 3" long by ½" wide Cayenne peppers. by ¾" wide hot peppers. Peppers are very hot Peppers are very hot and turn from green to turn, have medium thin flesh, and turn from red when mature. The plant has green yellowish‐green, to golden yellow, to orange‐ stems, green leaves, and white flowers. One red, to red when mature. The plant has green of the best peppers for seasoning pickles, stems, green leaves, and white flowers. It is chili, and salsa. An excellent choice for claimed to be as hot as the Habanero home gardens, farmer’s markets, market varieties. Excellent for pickling, and making growers, open production, and commercial salsa, hot sauce, and seasoning spice production. A variety from the USA. powder. Developed by the United States Department of Agriculture at the Agricultural Research Center in Charleston, South Carolina, USA.

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HP2400‐10 ‐ Cheiro Roxa Hot Peppers HP1962‐10 ‐ Chichimeca Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 70 days. Capsicum annuum. (F1) The plant high yields of ¾" long by 1" wide Habanero hot peppers. Peppers are produces heavy yields of large 3 ¾" long by hot, have medium‐thick flesh, and turn from purple to light pinkish‐ 1 ½" wide hot peppers. Peppers are medium purple when mature. The plant has green stems, purplish‐green leaves, hot, have thick flesh, and turn from green to and white flowers. Excellent for pickling and making salsa, hot sauce, red when mature. The plant has green and seasoning spice powder. A rare variety from the USA. stems, green leaves, and white flowers. A Jalapeno type pepper most often used when green. Excellent in salsa, salads, vegetable dishes, and making hot pickled peppers. An excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. A variety from the USA. Disease Resistant: PVY. Scoville Heat Units: 3,500.

HP56‐10 ‐ Chimayo Hot Peppers HP875‐10 ‐ Cleo's Dragon Hot Peppers

75 days. Capsicum annuum. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by 1" wide Anaheim hot peppers. of 2" long by 1 ½" wide wrinkled hot Peppers are medium‐hot, have medium‐thick peppers. Peppers are very hot, have flesh, and turn from green to dark red when medium‐thick flesh, and turn from light mature. The plant has green stems, green green, to orange, to red when mature. The leaves, and white flowers. Excellent for plant has light green stems, light green making salsa, used for stuffing, roasting, leaves, and white flowers. Excellent for stir‐fry, or dried into chile powder. An making salsa, hot sauce, and seasoning excellent choice for home gardens, farmer’s spice powder. A rare variety from the markets, market growers, open production, and commercial production. Caribbean region. A variety from Chimayo, New Mexico, USA. United States Department of Agriculture PI 593474. Scoville Heat Units: 6,000.

HP2036‐10 ‐ Compadre Hot Peppers HP2352‐10 ‐ Condor's Beak Hot Peppers

75 days. Capsicum annuum. (F1) Plant 90 days. Capsicum chinense. Open Pollinated. The plant produces good produces high yields of large Jalapeno yields of 2" long by ¾" wide elongated Habanero hot peppers. Peppers peppers. Peppers are hot, have thick flesh, are very hot, have medium‐thick flesh, and turn from creamy green, to and turn from shiny green to red when purple, to red when mature. The plant has green stems, green leaves, mature. Plant has green stems, green and white flowers. Excellent for making salsa, hot sauce, and leaves, and white flowers. Does well in seasoning spice powder. A very rare Habanero variety. alkaline soils. Heat and cold tolerant as well in stressful weather. Excellent choice for home gardens, market growers, and open field production. Disease Resistant: PVY, TMV. Scoville Heat Units: 30,000.

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HP678‐10 ‐ Costeno Amarillo Hot Peppers HP63‐10 ‐ Costeno Hot Peppers

75 days. Capsicum annuum. Open Pollinated. 75 days. Capsicum annuum. Open The plant produces good yields of 3 ½" long Pollinated. The plant produces good yields by ½" wide Cayenne hot peppers. Peppers of 3" long by ¾" wide Cayenne hot peppers. are mildly hot, have a thin flesh, and turn Peppers are medium hot, have thin flesh, from green, to golden‐yellow, to deep orange and turn from green to red when mature. when mature. The plant has green stems, The plant has green stems, green leaves, green leaves, and white flowers. Peppers and white flowers. Excellent drying pepper have a lemon citrus flavor! Excellent drying for making seasoning spice powder, hot pepper for making seasoning spice powder, sauce, and salsa. In Mexican cuisine used to hot sauce, salsa, yellow moles, soups, and give red color to sauces. A variety from stews. Used in Mexican cuisine to give yellow color to sauces. A variety Oaxaca, Mexico. Scoville Heat Units: 12,000 from Oaxaca, Mexico. Scoville Heat Units: 2,500.

HPLC Test Results: #11

HP2050‐5 ‐ CPI Bhut Jolokia Hot Peppers HP438‐20 ‐ Criolla Sella Hot Peppers

100+ days. Capsicum chinense. Open 85 days. Capsicum baccatum. Open Pollinated. The plant produces good yields Pollinated. The plant produces heavy yields of Jolokia hot peppers. Peppers are of 2 ½" long by ½" wide hot peppers. extremely hot and turn from green to red Peppers are hot, have medium thin flesh, when mature. The plant has dark green and turn from green to golden yellow‐orange leaves, green stems, and white flowers. This when mature. The plant has green stems, variety produces larger pods than the other green leaves, and white flowers with yellow‐ Bhut Jolokia and is easier to germinate. One green markings. Excellent for making salsa, of the five hottest peppers in the world from hot sauce, and seasoning spice powder. A India. Order the Naga Jolokia, the Dorset variety from Bolivia. Scoville Heat Units: Naga, the Bih Jolokia, and the Naga Morich. A variety from India. 30,000. Scoville Heat Units: 1,000,000 HPLC Test Results: #11

HP2355‐10 ‐ Cumari do Para Hot Peppers HP67‐10 ‐ Czechoslovakian Black Hot Peppers

90 days. Capsicum chinense. Open Pollinated. The plant produces good 85 days. Capsicum annuum. Open yields of ¾" long by ½" wide hot peppers. Peppers are very hot, grow Pollinated. The plant produces good yields upright, have medium‐thick flesh, and turn from green to golden yellow of 2 ½" long by ¾" wide hot peppers. when mature. The plant has green stems, green leaves, and white Peppers are mildly hot, grow upright, have flowers. Excellent for making salsa, hot sauce, and seasoning spice medium‐thick flesh, and turn from green, to powder. A very rare from Brazil. black, to red when mature. The plant has fuzzy green stems, fuzzy green leaves, and purple flowers. Excellent for making salsa. A variety from the Czech Republic. Scoville Heat Units: 1,100.

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HP1948‐10 ‐ Datil Hot Peppers (Orange) HP680‐10 ‐ Datil Sweet Hot Peppers

100+ days. Capsicum chinense. Open 90 days. Capsicum chinense. Open Pollinated. The plant produces good yields of Pollinated. The plant produces good yields 1 ½" long by ½" wide elongated Habanero of 1 ½" long by 1" wide wrinkled hot hot peppers. Peppers are very hot, have peppers. Peppers are mildly hot, have medium‐thick flesh, and turn from light medium‐thick flesh, and turn from green, to green, to yellow‐orange, to orange when orange, to red when mature. This is Florida's mature. The plant has fuzzy green stems, version of the Caribbean Seasoning Pepper. green leaves, and white flowers. It has a Perfect for those who love the Habanero very distinctive smoky flavor. Excellent for taste without the heat and a unique smoky making salsa, hot sauce, and seasoning flavor. Excellent for making salsa, hot sauce, spice powder. A rare variety from St. Augustine, Florida, USA. Scoville pickling, and seasoning spice powder. A variety from the USA. Heat Units: 300,000.

HP1073‐10 ‐ Demre Hot Peppers HP2296‐10 ‐ Devil's Tongue Hot Peppers (Chocolate)

75 days. Capsicum annuum. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 6" long by 1" wide Cayenne hot peppers. of 2" long by 1 ¼" wide elongated Habanero Peppers are hot, have medium thin flesh, hot peppers. Peppers are very hot, have and turn from green to red when mature. medium‐thick flesh, and turn from green to The plant has green stems, green leaves, chocolate when mature. The plant has light and white flowers. Excellent for pickling, green stems, light green leaves, and white frying, stir‐fry, making salsa, hot sauce, flowers. Excellent for making salsa, hot drying, and for making seasoning spice sauce, and seasoning spice powder. A powder. A variety from Turkey. Scoville Heat variety from Pennsylvania, USA. Units: 29,811.

HP2322‐10 ‐ Devil's Tongue Hot Peppers (Red) HP880‐10 ‐ Devil's Tongue Hot Peppers (Yellow)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 4" long by 1 ¼" wide elongated Habanero of 2" long by 1 ¼" wide wrinkled yellow hot hot peppers. Peppers are very hot, have peppers. Peppers are extremely hot and turn medium‐thick flesh, and turn from green, to from green, to yellow, to golden‐yellow orange, to red when mature. The plant has when mature. The plant has light green light green stems, light green leaves, and stems, light green leaves, and white white flowers. Excellent for making salsa, flowers. An excellent choice for home hot sauce, and seasoning spice powder. A gardens. A variety from Pennsylvania, USA. rare variety from Pennsylvania, USA.

HP2356‐10 ‐ Diablo Rojo Hot Peppers HP2297‐5 ‐ Dorset Naga Hot Peppers (Orange)

120+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open high yields of 4" long by 1 ¼" wide elongated Habanero hot peppers. Pollinated. Plant produces good yields of Peppers are very hot, have medium‐thick flesh, and turn from green to wrinkled orange hot peppers. Peppers are red when mature. The plant has green stems, green leaves, and white extremely hot and turn from green to orange flowers. Excellent for making salsa, hot sauce, and seasoning spice when mature. Plant has dark green leaves, powder. A very rare variety developed in the USA. green stems, and white flowers. One of the five hottest peppers in the world from India and Bangladesh. Order the Naga Morich, the Naga Jolokia, the Bih Jolokia, and the Bhut Jolokia. A variety from Bangladesh. Scoville Heat Units: 923,000.

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HP1939‐10 ‐ Dorset Naga Hot Peppers (Red) HP2311‐5 ‐ Dorset Naga Hot Peppers (Yellow)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant Pollinated. The plant produces good yields produces good yields of hot peppers. Peppers are of red hot peppers. Peppers are extremely extremely hot and turn from green to yellow when hot and turn from green, to orange, to red mature. Plant has dark green leaves, green stems, and when mature. The plant has dark green white flowers. One of the five hottest peppers in the leaves, green stems, and white flowers. One world from India and Bangladesh. Order the Naga of the five hottest peppers in the world from Morich, the Naga Jolokia, the Bih Jolokia, and the Bhut Bangladesh and India. Try the Naga Morich, Jolokia. Scoville Heat Units: 923,000. A variety from the Naga Jolokia, the Bih Jolokia, and the Bangladesh and India. Bhut Jolokia too. A variety from Bangladesh and India. Scoville Heat Units: 923,000.

HP879‐10 ‐ Dragon's Claw Hot Peppers HP76‐20 ‐ Early Jalapeno Hot Peppers

75 days. Capsicum annuum. Open 80 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 8 ½" long by 1" wide Cayenne hot of 2 ½" long by 1" wide hot peppers. Peppers peppers. Peppers are hot, have medium‐thin are medium‐hot and turn from dark green to flesh, and turn from green to dark red when red when mature. The plant has green mature. The plant has green stems, green stems, green leaves, and white flowers. leaves, and white flowers. Peppers curled at Peppers ripen 1 week earlier than other the lower end resembling a claw. Excellent varieties. Commonly used when green color. drying pepper and great for making salsa Excellent for making salsa, pickles, and and hot sauce. A variety from the USA. Mexican dishes. The type found in your Scoville Heat Units: 75,000. Supermarkets! Suitable for Northern states. An excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. A variety from Mexico. Scoville Heat Units: 5,000.

HP2249‐10 ‐ Emerald Fire Hot Peppers HP1223‐10 ‐ False Alarm Hot Peppers

2015 All‐America Selections Winner! 75 days. Capsicum annuum. (F1) Plant produces good yields of 3" long hot peppers. 65 days. Capsicum annuum. (F1) This Peppers turn from green to red when compact plant produces huge yields of mature. Plant has green stems, green extra‐large 4" long Jalapeno peppers. leaves, and white flowers. Enjoy Jalapeno Peppers are mildly hot and turn from glossy flavor without the fire! Excellent for salsa, green to red when mature. The plant has nachos, and pickling. Suitable for containers. green stems, green leaves, and white A variety from the USA. Scoville Heat Units: flowers. These extra‐large Jalapeno peppers 250. have thick walls and are great for stuffing, grilling, canning, and making salsa. Scoville Heat Units: 2,500.

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HP2305‐10 ‐ Farmer's Jalapeno Hot Peppers HP1810‐10 ‐ Fatalii Hot Peppers (Orange)

75 days. Capsicum annuum. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces high yields of Pollinated. The plant produces good yields huge potato skin color Jalapeno peppers. of 3" long by 1 ¼" wide wrinkled hot Peppers are very hot and turn to a potato peppers. Peppers are very hot and turn from skin color when mature. Plant has green dark green to orange when mature. The stems, green leaves, and white flowers. The plant has green stems, green leaves, and pepper has the same great flavor and heat white flowers. Peppers are pungent with a level as a standard Jalapeno except with a citrus flavor and are very hot! Excellent for potato skin outside. The rough skin on this salsas and sautéing. Suitable for containers. Jalapeno is so unique, some people have a A variety from the Central African Republic. hard time believing it is a pepper, others think it is root, and other Scoville Heat Units: 325,000. thought it was a potato. Also known as Potato Skin Pepper and Farmers’ Market Jalapeno. Great for stuffing, drying, and making sauces and salsa! A variety from the USA. Scoville Heat Units: 7,500.

HP688‐10 ‐ Fatalii Hot Peppers (Red) HP80‐10 ‐ Fatalii Hot Peppers (Yellow)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ½" long by 1 ¼" wide elongated of 3" long by 1 ¼" wide wrinkled hot Habanero hot peppers. The peppers are very peppers. Peppers are very hot and turn from hot, have medium‐thick flesh, and turn from pale green to bright yellow when mature. green, to orange, to red when mature. The The plant has green stems, green leaves, plant has green stems, green leaves, and and white flowers. Suitable for containers. A white flowers. Excellent for making salsa, variety from the Central African Republic. hot sauce, and seasoning spice powder. A Scoville Heat Units: 325,000. variety from the Central African Republic. Scoville Heat Units: 325,000.

SP362‐10 ‐ Felicity Sweet Peppers HP1929‐10 ‐ Finger Clip Hot Peppers

85 days. Capsicum annuum. (F1) The plant 100+ days. Capsicum chinense. Open produces high yields of sweet Jalapeno Pollinated. The plant produces heavy yields peppers. These Jalapeno peppers are of 2 ½" long by 1" wide wrinkled Habanero heatless and turn from green to bright red hot peppers. Peppers are very hot and turn when mature. It has the same flavor as a from light green, to orange, to red when Jalapeno without the heat. Great fresh, mature. The plant has green stems, green pickling, and salsas. Suitable for containers. leaves, and white flowers. Excellent choice for home gardens. A variety from the USA.

HP82‐10 ‐ Fire Hot Peppers HP290‐10 ‐ Fooled You Jalapeno Hot Peppers

85 days. Capsicum annuum. Open 85 days. Capsicum annuum. (F1) The plant Pollinated. The plant produces high yields of produces good yields of 3 ¼" long by 1" wide 2 ½" long by ½" wide Serrano hot peppers. Jalapeno peppers. The peppers turn from Peppers are medium hot, have medium‐thick green to red when mature. The plant has flesh, and turn from green to red when green stems, green leaves, and white mature. The plant has fuzzy green stems, flowers. This is the first Jalapeno pepper with fuzzy green leaves, and white flowers. absolutely no heat. Excellent for salsa, hot Excellent for pickling and making salsa. An sauce, pickling, and stir fry. An excellent excellent choice for home gardens. A variety choice for home gardens and farmer’s from the USA. Scoville Heat Units: 22,106. markets. A variety from the USA.

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HP1996‐20 ‐ Fresno Hot Peppers HP86‐10 ‐ Garden Salsa Hot Peppers

85 days. Capsicum annuum. (F1) The plant 85 days. Capsicum annuum. (F1) The plant produces good yields of 3" long by 1 ¼" wide produces high yields of 8" long hot peppers. hot peppers. Peppers are medium‐hot and Peppers are mildly hot and turn from green turn from green to red when mature. The to red when mature. The plant has green plant has green stems, dark green leaves, stems, green leaves, and white flowers. and white flowers. Excellent for roasting, Developed specifically for making salsa and pickling, or for making salsa. Disease Picante sauce. A variety from the USA. Resistant: TMV. Scoville Heat Units: 10,000. Disease Resistant: TMV. Scoville Heat Units: 5,000.

HP89‐10 ‐ Giant Thai Hot Peppers HP443‐10 ‐ Goat Hot Peppers

85 days. Capsicum annuum. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated. The plant produces high yields of 1 ½" long by ½" wide hot peppers. Peppers ¾" long by 1" wide Habanero hot peppers. are very hot and turn from green to red when Peppers are very hot, have medium‐thick mature. The plant has green stems, green flesh, and turn from light green, to orange, leaves, and white flowers. A variety from the to red when mature. The plant has green USA. stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A variety from Brazil. United States Department of Agriculture, USDA PI 260595.

HP1002‐10 ‐ Goddess Hot Peppers HP2251‐5 ‐ Golden Ghost Hot Peppers

85 days. Capsicum annuum. Open Pollinated. The plant produces good 95 days. Capsicum chinense. Open yields of 2" long by ¾" wide hot peppers. Peppers are hot, have Pollinated. Plant produces high yields of 2 medium‐thick flesh, and turn from light green to red when mature. The ½” long yellow‐orange Habanero peppers. plant has green stems, green leaves, and white flowers. Excellent for Peppers turn from green to glossy dark pickling, and making salsa, and seasoning spice powder. A rare variety yellow‐orange when mature. Plant has green from the USA. stems, green leaves, and white flowers. Peppers have slightly less heat then a Bhut Jolokia, but are extremely hot. Scoville Heat Units: 1,000,000.

TL13‐20 ‐ Grande Rio Verde Tomatillo HP2044‐10 ‐ Grenada Hot Peppers

90 days. Physalis ixocarpa. Open Pollinated. 90+ days. Capsicum chinense. Open The plant produces heavy yields of 3 oz Pollinated. The plant produces good yields green tomatillos. Mexican husk tomato for of 2" long by 1 ½" wide Habanero‐type hot salsa verde. Tomatillos are fully ripe when it peppers. Peppers are very hot, have falls from the plant. Very popular in the medium‐thick flesh, and turn from light Southwest United States for making salsas green, to orange, to red when mature. The when combined with fresh hot peppers. plant has green stems, green leaves, and Suitable for home garden and market white flowers. Excellent for pickling and growers. making salsa, hot sauce, and seasoning spice powder. Seeds collected from a small store in Grenada. A variety from Grenada.

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HP2325‐10 ‐ Habalokia Chocolate Hot Peppers HP2323‐10 ‐ Habanada Hot Peppers

100+ days. Capsicum chinense. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. Plant produces good yields of 3" good yields of 2" long by 1 ¼" wide Habanero hot peppers. Peppers long by 1" wide wrinkled Habanero hot have no pungent, are sweet, have medium‐thick flesh, and turn from peppers. Peppers are very hot and turn from creamy white to orange when mature. The plant has green stems, green to chocolate brown when mature. green leaves, and white flowers. Peppers have the Habanero flavor Plant has green stems, green leaves, and without the heat! Excellent pickling variety and for making hot sauce white flowers. Excellent for making hot and salsa. A rare variety from New York, USA. sauce. A cross between a Habanero and a Bhut Jolikia.

HP2326‐5 ‐ Habanero 7 Pot Brown Wrecking Ball X Hot HP2362‐10 ‐ Habanero Brazil Hot Peppers (Orange) Peppers 90+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open Pollinated. Plant produces good high yields of 2 ¼" long by 1 ¼" wide Habanero hot peppers. Peppers are very hot, have medium‐thick flesh, and turn from green to bright yields of 1 ½" long by 1 ½" wide wrinkled Habanero hot peppers. Peppers are very hot and turn from green to brown when mature. Plant orange when mature. The plant has green stems, green leaves, and has green stems, green leaves, and white flowers. Excellent for making white flowers. Excellent for pickling and making salsa, hot sauce, and hot sauce. seasoning spice powder. A rare variety from Brazil.

HP2363‐10 ‐ Habanero Brazil Hot Peppers (Yellow) HP2313‐5 ‐ Habanero Hot Peppers (7 Pot Brain Red)

90+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open high yields of 2 ½" long by 1 ½" wide elongated Habanero hot peppers. Pollinated. The plant produces good yields Peppers are very hot, have medium‐thick flesh, and turn from green to of 2" long by 2" wide wrinkled Habanero hot bright yellow when mature. The plant has green stems, green leaves, peppers. Peppers are extremely hot, have and white flowers. Excellent for pickling and making salsa, hot sauce, medium‐thick flesh, and turn from green to and seasoning spice powder. A rare variety from Brazil. red when mature. The plant has green stems, green leaves, and creamy‐yellow flowers. The peppers are round and have bumpy skin. It is so hot it is said to provide enough heat to spice up 7 pots of stew. The 7 Pot Brain Strain version looks very similar to the Trinidad Moruga Scorpion pepper and is extremely hot. A variety from Trinidad & Tobago. Scoville Heat Units: 1,250,000.

HP2345‐5 ‐ Habanero Hot Peppers (7 Pot Brain Yellow) HP2212‐10 ‐ Habanero Hot Peppers (7 Pot Douglah)

100+ days. Capsicum chinense. Open Pollinated. The plant produces 120+ days. Capsicum chinense. Open good yields of 2" long by 2" wide wrinkled Habanero hot peppers. Pollinated. The plant produces good yields Peppers are extremely hot, have medium‐thick flesh, and turn from of 2 ¼" long by 1 ¼" wide wrinkled Habanero green to yellow when mature. The plant has green stems, green leaves, type hot peppers. Peppers are extremely and creamy‐yellow flowers. The peppers are round and have bumpy hot, have medium‐thick flesh, and turn from skin. It is so hot it is said to provide enough heat to spice up 7 pots of green to dark brown when mature. The plant stew. The 7 Pot Brain Strain version looks very similar to the Trinidad has green stems, green leaves, and creamy‐ Moruga Scorpion pepper and is extremely hot. A variety from Trinidad & yellow flowers. It is so hot it is said to Tobago. Scoville Heat Units: 1,250,000. provide enough heat to spice up 7 pots of stew. This is one of the rarest and hottest of the 7 pod strains! Excellent for making salsa, hot sauce, and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat Units: 1,450,000.

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HP2015‐10 ‐ Habanero Hot Peppers (7 Pot Red) HP2301‐10 ‐ Habanero Hot Peppers (7 Pot White)

120+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" long by 1 ¼" wide wrinkled Habanero of wrinkled white Habanero hot peppers. type hot peppers. Peppers are extremely hot, Peppers are extremely hot and turn from have medium‐thick flesh, and turn from green to white when mature. The plant has green to red when mature. The plant has green stems, green leaves, and creamy‐ green stems, green leaves, and creamy‐ yellow flowers. It is so hot it is said to yellow flowers. It is so hot it is said to provide enough heat to spice up 7 pots of provide enough heat to spice up 7 pots of stew. A variety from Trinidad & Tobago. stew. Excellent for making salsa, hot sauce, Scoville Heat Units: 950,000. and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat Units: 900,000.

HP2202‐10 ‐ Habanero Hot Peppers (7 Pot Yellow) HP1318‐10 ‐ Habanero Hot Peppers (Antillais Caribbean)

120+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" long by 1 ½" wide wrinkled Habanero of 2 ½" long by 1 ½" wide Habanero hot type hot peppers. Peppers are extremely hot, peppers. Peppers are very hot, have have medium‐thick flesh, and turn from medium‐thick flesh, and turn from light green to yellow when mature. The plant has green, to orange, to red when mature. The green stems, green leaves, and creamy‐ plant has green stems, green leaves, and yellow flowers. It is so hot it is said to white flowers. Excellent for pickling, and provide enough heat to spice up 7 pots of making salsa, hot sauce, and seasoning stew. Excellent for making salsa, hot sauce, spice powder. A variety from the Caribbean and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat region. Scoville Heat Units: 75,506. Units: 950,000. HPLC Test Results: #17

HP2361‐10 ‐ Habanero Hot Peppers (Black) HP2037‐10 ‐ Habanero Hot Peppers (Burning Bush)

100+ days. Capsicum chinense. Open Pollinated. The plant produces 85 days. Capsicum chinense. (F1) The plant good yields of 4" long by 1 ¼" wide elongated Habanero hot peppers. produces good yields of 3" long by 1 ¾" Peppers are very hot, have medium‐thick flesh, and turn from green to wide peach‐orange Habanero hot peppers. brown when mature. The plant has green stems, green leaves, and Peppers are hot with a touch of sweet, and white flowers. Excellent for pickling and making salsa, hot sauce, and turn from green to peach‐orange when seasoning spice powder. A rare variety from the Caribbean region. mature. The strong plant has green stems, green leaves, and white flowers. This is one of the earliest maturing varieties of its type on the market. Scoville Rating: 180,000.

HP39‐10 ‐ Habanero Hot Peppers (Caribbean Red) HP2399‐10 ‐ Habanero Hot Peppers (Caterpillar Red)

100+ days. Capsicum chinense. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces heavy yields high yields of 4" long by 1 ¾" wide elongated Habanero hot peppers. of 1 ¾" long by 2" wide wrinkled Habanero Peppers are extremely hot, have medium‐thick flesh, and turn from hot peppers. Peppers are extremely hot, green to red when mature. The plant has green stems, green leaves, have medium‐thick flesh, and turn from light and white flowers. Excellent for pickling and making salsa, hot sauce, green, to orange, to bright glossy red when and seasoning spice powder. The plant produces huge production of mature. The plant has green stems, green peppers! A variety from the USA. leaves, and white flowers. Excellent for making salsa, hot sauce, and seasoning spice powder. Scoville Heat Units: 400,000.

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HP2028‐10 ‐ Habanero Hot Peppers (Chichen Itza) HP887‐10 ‐ Habanero Hot Peppers (Chocolate Long)

115+ days. Capsicum chinense. (F1) Plant 100 days. Capsicum chinense. Open produces high yields of 2 ½" long by 1 ¼" Pollinated. The plant produces heavy yields wide orange Habanero hot peppers. Peppers of 4" long by 1 ½" wide wrinkled hot are hot, crunchy, and turn from green to peppers. Peppers are very hot and turn from orange when mature. Plant has green stems, light green to chocolate brown when green leaves, and white flowers. Disease mature. Pepper's size varies from 2" to 4" in Resistant: TMV. Scoville Heat Units: length. The plant has green stems, green 180,000. leaves, and white flowers. A variety from the Caribbean region.

HPLC Test Results: #4

HP1857‐10 ‐ Habanero Hot Peppers (Chocolate Strain 1) HP1922‐10 ‐ Habanero Hot Peppers (Chocolate Strain 2)

100+ days. Capsicum chinense. Open Pollinated. The plant produces 90+ days. Capsicum chinense. Open heavy yields of 2" long by 1 ¾" wide wrinkled hot peppers. Peppers are Pollinated. The plant produces good yields extremely hot and turn from green to chocolate when mature. The plant of 2 ½" long by 2 " wide Habanero hot has green stems, green leaves, and creamy‐yellow flowers. A variety peppers. Peppers are very hot, have from the Caribbean region. medium‐thick flesh, and turn from green to chocolate brown when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. Also known as Congo Black. A variety from the Caribbean region.

HP1881‐10 ‐ Habanero Hot Peppers (Chocolate Strain 3) HP1946‐10 ‐ Habanero Hot Peppers (Chocolate Strain 4)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces heavy yields of 2" Pollinated. The plant produces heavy yields long by 1 ¾" wide wrinkled hot peppers. of 2 ½" long by 1 ½" wide wrinkled hot Peppers are very hot and turn from green to peppers. Peppers are extremely hot and turn glossy chocolate chestnut brown when from green to chocolate brown when mature. Plant has green stems, green mature. The plant has green stems, green leaves, and creamy‐yellow flowers. A variety leaves, and white flowers. The Chocolate from the Caribbean region. Habanero is recognized as the world's 4th hottest pepper. It is a favorite in the Caribbean to make barbecue sauces and marinades, A variety from the Caribbean region.

HP1982‐10 ‐ Habanero Hot Peppers (Chocolate Strain 5) HP60‐10 ‐ Habanero Hot Peppers (Congo Red)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2" long by 1" wide brown Habanero hot of 2" long by 1 ½" wide wrinkled hot peppers. Peppers are extremely hot and turn peppers. Peppers are very hot and turn from from green to chocolate brown when green, to orange, to red when mature. The mature. The plant has green stems, green plant has green stems, green leaves, and leaves, and white flowers. A variety from the white flowers. A variety from Trinidad & Caribbean. Tobago.

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HP61‐10 ‐ Habanero Hot Peppers (Congo Trinidad ‐ Strain 1) HP1060‐10 ‐ Habanero Hot Peppers (Costa Rica)

100+ days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces heavy yields of 2" long by 1 ¾" wide Habanero hot of 2 ¼" long by 1 ½" wide wrinkled hot peppers. Peppers are very hot, have peppers. Peppers are hot and turn from light medium‐thick flesh, and turn from green, to green, to orange, to red when mature. The orange, to red when mature. The plant has plant has green stems, green leaves, and green stems, green leaves, and white white flowers. A variety from Costa Rica. flowers. Excellent for making salsa, hot sauce, and seasoning spice powder. Also HPLC Test Results: #4 known as Congo Peppers at Trinidad markets. Strain 1 variety is smaller than the Strain 2 variety. A variety from Trinidad & Tobago. Scoville Heat Units: 300,000.

HP441‐10 ‐ Habanero Hot Peppers (Francisca) HP85‐10 ‐ Habanero Hot Peppers (Gambia)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces good yields of 1 of 3" long by 1 ½" wide Habanero hot ¼" long by 1 ½" wide wrinkled hot peppers. peppers. Peppers are very hot, have Peppers are very hot and turn from green, to medium‐thick flesh, and turn from green to orange, to red when mature. Plant has green orange when mature. The plant has green stems, green leaves, and white flowers. A stems, green leaves, and white flowers. variety from Africa. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A variety developed in California, USA. United States Department of Agriculture, PI 592528.

HP2300‐5 ‐ Habanero Hot Peppers (Giant White) HP444‐10 ‐ Habanero Hot Peppers (Golden)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces heavy yields Pollinated. The plant produces high yields of of 2" wide by 1 ½" long Habanero hot 2 ¼" long by 2" wide wrinkled hot peppers. peppers. Peppers are very hot, have Peppers are very hot and turn from light medium‐thick flesh, and turn from a green, to yellow, to a deep golden‐orange greenish‐white color to a creamy white color when mature. The plant has light green when mature. The plant has green stems, stems, light green leaves, and white green leaves, and white flowers. Excellent flowers. A variety from the Caribbean for pickling and making salsa, hot sauce, region. and seasoning spice powder. A rare variety from the Caribbean region. HPLC Test Results: #1

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HP949‐10 ‐ Habanero Hot Peppers (Harold's St Barts) HP2241‐10 ‐ Habanero Hot Peppers (Helios)

100+ days. Capsicum chinense. Open 87 days. Capsicum chinense. (F1) The plant Pollinated. The plant produces good yields of 1 produces high yields of 2 ¾” long by 1 ½” ¾" long by 1 ¼" wide wrinkled hot peppers. wide dark orange habanero hot peppers. Peppers are very hot, have medium‐thick flesh, Peppers are very hot turn from green to and turn from light green to yellow when orange when mature. The plant has green mature. The plant has light green stems, light stems, green leaves, and white flowers. The green leaves, and white flowers. It has a plants produce much earlier with bigger smoky flavor and great for making hot sauce peppers than the standard Habanero. and seasoning powder, Harold Langlois Suitable for northern and short‐season brought this variety back from St Barts Island. regions. Scoville Heat Units: 75,000. Scoville Heat Units: 129,816.

HPLC Test Results: #6

HP1910‐10 ‐ Habanero Hot Peppers (Jamaican Red) HP2025‐20 ‐ Habanero Hot Peppers (Lemon)

100+ days. Capsicum chinense. Open Pollinated. The plant produces 100+ days. Capsicum chinense. Open high yields of 2 ¼" long by 1 ¾" wide Habanero hot peppers. Peppers Pollinated. Plant produces good yields of are very hot, have medium‐thick flesh, and turn from green, to orange, lemon Habanero hot peppers. Peppers are to dark red when mature. The plant has green stems, green leaves, and extremely hot, crunchy, and turn from green white flowers. Excellent for pickling and making salsa, hot sauce, and to lemon yellow when mature. Plant has seasoning spice powder. A variety from Jamaica. green stems, green leaves, and white flowers. A variety from the Caribbean region. Scoville Heat Units: 325,000.

HP2038‐20 ‐ Habanero Hot Peppers (Magnum) HP1789‐10 ‐ Habanero Hot Peppers (Mustard)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated. The plant produces high yields of shiny bright orange Habanero hot peppers. 2 ½" long by 1 ¾" wide Habanero hot Peppers turn from green to shiny bright peppers. Peppers are very hot, have orange when mature. The plant has green medium‐thick flesh, and turn from light stems, green leaves, and white flowers. This green with a tint of purple, to a mustard is a hardy plant that will ensure maturity in color orange, then to orange color when cooler climates like the Northeast. A true mature. The plant has green stems, green stand‐out and improved variety. A variety leaves, and white flowers. Excellent for from the Caribbean region. Scoville Heat pickling and making salsa, hot sauce, and Units: 325,000. seasoning spice powder. A variety from the Caribbean region. Scoville Heat Units: 275,000.

HP96‐10 ‐ Habanero Hot Peppers (Neon Yellow) HP2004‐10 ‐ Habanero Hot Peppers (Orange Plum)

100+ days. Capsicum chinense. Open 62+ days. Capsicum chinense. (F1) Large Pollinating. Plant produces good yields of 2 bush type plant produces excellent yields of ½" long by 1 ¼" wide wrinkled hot peppers. 2" long by 1 ¼" wide wrinkled hot peppers. Peppers turn from green to a bright golden Peppers are extremely hot and turn from yellow when mature. Plant has green stems, green to a brilliant to yellow‐orange when green leaves, and white flowers with green mature. The plant has green stems, green tint. A variety from the Caribbean region. leaves, and white flowers. A very early hybrid Habanero that produces all year long. Excellent for making hot sauce. A variety developed in the USA. Scoville Heat Units: 285,000.

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HP1812‐10 ‐ Habanero Hot Peppers (Orange Strain 2) HP1882‐10 ‐ Habanero Hot Peppers (Orange Strain 4)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces heavy yields of 2" Pollinated. Plant produces heavy yields of 1 long by 1" wide wrinkled hot peppers. ¾" long by 1 ½" wide wrinkled lantern Peppers are very hot and turn from green to shaped hot peppers. Peppers are extremely orange when mature. Plant has green stems, hot and turn from green to golden orange green leaves, and white flowers. One of the when mature. Plant has green stems, green hottest peppers in the world. Excellent for leaves, and creamy‐yellow flowers. A variety making hot sauce. A variety from Mexico. from Mexico.

HP1930‐10 ‐ Habanero Hot Peppers (Orange Strain 5) HP2001‐10 ‐ Habanero Hot Peppers (Orange Strain 8)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces heavy yields of of 1 ¾" long by 1" wide wrinkled Habanero wrinkled lantern shaped hot peppers. hot peppers. Peppers are very hot, have Peppers are very hot and turn from green to medium‐thick flesh, and turn from green, to golden orange when mature. Plant has light orange, to dark orange when mature. green stems, green leaves, and creamy‐ The plant has green stems, green leaves, yellow flowers. A variety from Mexico. and white flowers. Excellent for pickling, and making salsa, hot sauce, and seasoning spice powder. A variety from Mexico.

HP2406‐10 ‐ Habanero Hot Peppers (Peach Lightning) HP550‐10 ‐ Habanero Hot Peppers (Peach)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated. The plant produces good yields 2 ½" long by ¾" wide white Habanero hot of 1 ½" long by 1 ¼" wide wrinkled hot peppers. This small bushy plant has green peppers. Peppers are very hot and turn from stems, green leaves, and white flowers. green to peach when mature. The plant has Peppers are lantern‐shaped, extremely hot, green stems, green leaves, and white crunchy, and turn from green to creamy flowers. Peppers are extremely hot! white when mature. Can be used fresh, dried Excellent used fresh and in salsa. Also, to make chili powder, or used to make a great pickling, roasting, drying variety. white hot sauce! A variety from Peru. Perfect for making hot pepper sauce. A variety from the Caribbean region. Scoville Heat Units: 315,000.

HP1003‐10 ‐ Habanero Hot Peppers (Peruvian White) HP854‐10 ‐ Habanero Hot Peppers (Red Dominica)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces heavy yields Pollinated. The plant produces good yields of 1" long by ½" wide hot peppers. Peppers of 2 ½" long by 1 ½" wide wrinkled hot are very hot and turn from light green, to peppers. Peppers are very hot, have light creamy‐yellow, to creamy‐white when medium‐thick flesh, and turn from light mature. The plant has green stems, green green, to orange, to red when mature. The leaves, and white flowers. A variety from plant has light green stems, light green Peru. leaves, and yellowish‐cream flowers. Excellent for making salsa, hot sauce, and HPLC Test Results: #12 seasoning powder. A rare variety from the Commonwealth of Dominica. Scoville Heat Units: 78,203.

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HP426‐10 ‐ Habanero Hot Peppers (Red Savina) HP1776‐10 ‐ Habanero Hot Peppers (Red Strain 1)

100+ days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces good yields of 1 of 2 ½" long by 1 ½" wide Habanero hot ¾" long by 1 ½" wide wrinkled hot peppers. peppers. Peppers are extremely hot, have Peppers are very hot and turn from light medium‐thick flesh, and turn from green to green to red when mature. Plant has green shiny red when mature. The plant has green stems, green leaves, and white flowers. stems, green leaves, and white flowers. Excellent for making hot sauce. A variety Excellent for making salsa, hot sauce, and from the Caribbean region. seasoning powder. In 1994, the Red Savina was listed in the Guinness Book of World Records as one of the hottest spices. At that time, it was recorded as the hottest pepper in the world. A variety developed in California, USA. United States Department of Agriculture, PI 562384. Scoville Heat Units: 577,000.

HP1785‐10 ‐ Habanero Hot Peppers (Red Strain 3) HP1983‐10 ‐ Habanero Hot Peppers (Red Strain 7)

100 days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated. Plant produces heavy yields of 2" 1 ½" long by 1 ½" wide wrinkled hot long by 1" wide wrinkled hot peppers. peppers. Peppers are very hot and turn from Peppers are very hot and turn from green to light green to brilliant red when mature. The red when mature. Plant has green stems, plant has green stems, green leaves, and green leaves, and white flowers. A variety white flowers. Excellent for making hot from the Caribbean region. sauce, salsa, and pepper flakes. A variety from the Caribbean region. Scoville Heat Units: 285,000.

HP902‐10 ‐ Habanero Hot Peppers (Royal Gold) HP1967‐10 ‐ Habanero Hot Peppers (Spicy Mustard)

100 days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of Pollinated. Plant produces good yields of 1 ½" long by 1 ¾" wide hot peppers. Peppers mustard yellow Habanero hot peppers. are very hot and turn from light green to Peppers are very hot and turn from green to golden‐yellow when mature. The plant has a mustard yellow color when mature. Plant green stems, green leaves, and whitish‐ has green stems, green leaves, and white yellow‐green flowers. A rare variety from flowers. Peppers make an excellent Peru. United States Department of Habanero sauce. A rare variety from the Agriculture, PI 315023. Caribbean.

HP1621‐10 ‐ Habanero Hot Peppers (Tasmanian) HP2051‐10 ‐ Habanero Hot Peppers (Trinidad Chocolate)

90+ days. Capsicum chinense. Open 110 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinating. The plant produces good yields of 2" long by 1 ½" wide Habanero hot of brown wrinkled hot peppers. Peppers are peppers. Peppers are very hot, have very hot and turn from green to chocolate medium‐thick flesh, and turn from green, to brown when mature. The plant has green orange, to red when mature. The plant has stems, green leaves, and creamy‐yellow green stems, green leaves, and white flowers. Great for salsas, marinades, and flowers. Excellent for pickling and making making your own hot sauce. Also known as salsa, hot sauce, and seasoning spice Congo Black. A variety from Trinidad & powder. A variety from the USA. Scoville Tobago. Heat Units: 175,000.

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HP2221‐10 ‐ Habanero Hot Peppers (Triple Hot) HP1057‐10 ‐ Habanero Hot Peppers (Venezuelan Sweet)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. Plant produces good yields of 1 Pollinating. Plant produces good yields of 2" ¾" long by 1" wide wrinkled hot peppers. long by 1 ½" wide hot peppers. Peppers are Peppers are extremely hot and turn from mildly hot with just a tint of heat and turn green, to orange when mature. Plant has from green, to orange, to red when mature. green stems, green leaves, and white Peppers spicy flavor combined with a sweet flowers. Three times as hot as a regular taste of a bell pepper. Plant has green orange habanero pepper. One of the hottest stems, green leaves, and white flowers. A peppers in the world. Excellent for making variety from Venezuela. hot sauce. A variety from the Caribbean region.

HP1969‐10 ‐ Habanero Hot Peppers (White Strain 2) HP1984‐10 ‐ Habanero Hot Peppers (White Strain 3)

100+ days. Capsicum chinense. Open Pollinated. Plant produces good 100+ days. Capsicum chinense. Open yields of white Habanero hot peppers. Peppers turn from a green to Pollinated. The plant produces heavy yields white when mature. Plant has green stems, green leaves, and white of 1" wide by 2" long hot peppers. Peppers flowers. Peppers are very hot. A variety from Mexico. turn from a greenish‐white color to a creamish white color when mature. The plant has green stems, green leaves, and white flowers. Peppers are very hot, have thin walls, and are lantern‐shaped. A variety from Mexico.

HP2059‐10 ‐ Habanero Hot Peppers (White Strain 5) HP2257‐10 ‐ Habanero Hot Peppers (Xaman Rojo)

100+ days. Capsicum chinense. Open 95 days. Capsicum chinense. (F1) The plant Pollinated. The plant produces heavy yields produces good yields of 1 ¾" long by 1" of 1 ½" long by ¾" wide hot peppers. Peppers wide wrinkled hot peppers. Peppers are very are very hot, have medium thin flesh, and hot and turn from green to deep red when turn from a green to a pure white color when mature. The plant has green stems, green mature. The plant has green stems, green leaves, and white flowers. The Xaman Rojo leaves, and white flowers. Excellent for is very aromatic and very hot. The plant pickling and making salsa, hot sauce, and grows well in most regions. Disease seasoning powder. A variety from the Resistant: CMV. Scoville Heat Units: Yucatan region of Mexico. 200,000.

Note: Limited quantity available this year. Item will not be available once inventory is depleted.

HP775‐10 ‐ Habanero Hot Peppers (Yellow‐Orange) HP2054‐10 ‐ Habanero Hot Peppers (Yucatan White)

100 days. Capsicum chinense. Open 110 days. Capsicum chinense. Open Pollinated. Plant produces good yields of 2" Pollinating. Plant produces good high of long by 1 ½" wide wrinkled hot peppers. small white wrinkled hot peppers. Peppers Peppers are very hot and turn from light are very hot, some say as hot as the Red green, to yellow, to orange when mature. Savina, and turn from green to white when Plant has green stems, green leaves, and mature. Plant has green stems, green leaves, white flowers. Excellent for making hot and creamy‐yellow flowers. Great for salsas, sauce. marinades, and making your own hot sauce. A variety from Yucatan, Mexico.

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HP2281‐10 ‐ Habanero Hot Peppers (Yucatan) HP1995‐10 ‐ Habanero Mix Hot Peppers

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plants produce heavy yields of of 1 ½" long by 1" wide wrinkled hot wrinkled Habanero hot peppers. This peppers. Peppers are very hot and turn from mixture contains the most popular Habanero green, to yellow‐orange, to deep orange with a mixture of colors ‐ red, orange, when mature. The plant has green stems, chocolate brown, and white. They all are green leaves, and white flowers. A variety within the same general range for maturity. from the Yucatan region of Mexico. They vary in size from 1 ½" to 2 ½". Habanero peppers are very! The plant has HPLC Test Results: #12 green stems, green leaves, and creamy‐ yellow flowers. A variety from the Caribbean region.

HP278‐10 ‐ Hawaiian Sweet Hot Peppers HP856‐10 ‐ Hidalgo Hot Peppers

85 days. Capsicum annuum. Open 75 days. Capsicum annuum. Open Pollinated. The plant produces good yields of Pollinated. The plant produces high yields of 2" long by ½" wide hot peppers. Peppers are 2 ¼" long by ½" wide Serrano hot peppers. medium hot, grow upright, have medium‐ Peppers are medium hot, have medium‐thick thick flesh, and turn from light green to flesh, and turn from green to red when bright red when mature. The plant has green mature. The plant has fuzzy green stems, stems, green leaves, and white flowers. fuzzy green leaves, and white flowers. Peppers have a sweet hot flavor. Excellent Excellent for pickling, hot sauce, and salsa. for making salsa. A variety from the A variety from Mexico. Scoville Heat Units: Hawaiian Islands, USA. 17,000.

HPLC Test Results: #15

HP2291‐20 ‐ Hinkel Hatz Hot Peppers (Red) HP1091‐10 ‐ Hot Paper Lantern Hot Peppers

85 days. Capsicum annuum. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces high yields of of 1" long by ¾" wide hot peppers. Peppers 4" long by 1 ¼" wide elongated Habanero are hot and turn from green to glossy deep hot peppers. Peppers are hot, have medium‐ red when mature. The plant has green thick flesh, and turn from green, to orange, stems, green leaves, and white flowers. This to red when mature. The plant has green is the red version of Hinkel Hatz. It stems, green leaves, and white flowers with resembles a chicken heart. Excellent fresh, a tint of green. The plant is more productive in salsa, pickled, or dried. Suitable for indoor than other Habanero varieties. Excellent for containers. An 1800's Pennsylvania heirloom pickling and making salsa, hot sauce, and variety. Scoville Heat Units: 30,000. seasoning spice powder. A variety from the USA. Scoville Heat Units: 30,000.

HP1297‐20 ‐ Hot Pepper Mix HP2407‐10 ‐ Hot Rod Serrano Hot Peppers

85 to 110 days. Capsicum annuum. Open 77 days. Capsicum annuum. (F1) The plant Pollinated. A mixture of hot peppers in produces high yields of 3" long by 1" wide various shapes and colors. Peppers range hot peppers. Peppers are very hot and turn from mild heat to very hot. Excellent for from dark green to red when mature. The making an assortment of pickles, hot plant has green stems with dark markings, sauces, and salsa. green leaves, and white flowers. These big plants produce over a long harvest period. Most often used when green for pickling but also make fine chipotles if allowed to ripen to red. Excellent for frying, freezing, and pickling. A variety from the USA. Disease Resistant: PVY, TEV.

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HP1904‐10 ‐ Ixtapa X3R Hot Peppers HP2235‐10 ‐ Jalafuego Hot Peppers

80 days. Capsicum annuum. (F1) The plant 70 days. Capsicum annuum. (F1) Plant produces good yields of giant 4" long by 1 produces high yields of 4" long by 1½" wide ½" wide Jalapeno hot peppers. Peppers are jalapeno peppers. Plants have green leaves, mildly hot, have thick walls, and turn from green stems and white flowers. One of the green to red when mature. Most commonly hottest jalapenos with dark green smooth used when green. The plant has green peppers. Excellent choice for home gardens, stems, green leaves, and white flowers. Best market growers, and open field production. when harvested when green. Great for Disease Resistant: BLS, PVY making salsa and pickling. Excellent variety for home gardens and market growers. A variety from the USA. Disease Resistant: BLS, PVY.

HP1071‐10 ‐ Jalapeno Goliath Hot Peppers HP1858‐20 ‐ Jalapeno Hot Peppers

68 days. Capsicum annuum. (F1) The plant 85 days. Capsicum annuum. Open produces good yields of 3 ¼" long by 1 ½" Pollinated. The plant produces high yields of wide hot peppers. Peppers are hot, have 2" long by 1" wide Jalapeno hot peppers. thick walls, and turn from glossy dark green Peppers are hot, have a thick wall, and turn to scarlet red when mature. The plant has from green to red when mature. The plant green stems, green leaves, and white has green stems, green leaves, and white flowers. Usually used when green. Favorite flowers. Best when harvested when green. type for slicing, stuffing, grilling, or pickling. Excellent for making salsa and pickling. A An excellent choice for home gardens, variety from the USA. farmer’s markets, and market growers. A variety from the USA.

HP194‐20 ‐ Jalapeno Hot Peppers (Purple) HP2336‐20 ‐ Jalapeno Hot Peppers (Traveler Strain)

85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces high yields of 2" long by 1½" wide hot peppers. Peppers of 3" long by 1 ½" wide Jalapeno hot are medium hot, grow upright, have thick peppers. Peppers are hot and turn from flesh, and turn from green, to purple, to red green to bright red when mature. The plant when mature. The plant has green stems, has green stems, green leaves, and white green leaves, and white flowers. Peppers flowers. Excellent for salads, salsa, and stay dark purple for a long time before pickling. The pepper is named after Larry turning red. Excellent for Mexican cuisine Pierce of Cabool, Missouri. He brought the and for salads, salsa, and pickling. A variety seeds with him when he moved to from the USA. Oklahoma, Wyoming, and then Missouri. A variety from the USA.

HP128‐20 ‐ Jalapeno M Hot Peppers HP2405‐10 ‐ Jalapeno Monster Hot Peppers

75 days. Capsicum annuum. Open 74 days. Capsicum annuum. (F1) The plant Pollinated. The plant produces high yields of produces good yields of 4 ½" long by 1 ¾" 2 ¾" long by 1" wide hot peppers. Peppers wide hot peppers. Peppers are medium‐hot, are mildly hot and turn from green to red have thick walls, and turn from glossy dark when mature. The plant has green stems, green to red when mature. The plant has green green leaves, and white flowers. Usually stems, green leaves, and white flowers. used when green to make salsa or pickled. Usually used when green. Favorite type for Also known as Jalapeno Mild. A variety from slicing, stuffing, grilling, or pickling. ideal for the USA. nacho slices. An excellent choice for home gardens, farmer’s markets, and market growers. A variety from the USA. Disease Resistant: TMV. Scoville Heat Units: 8,000.

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HP129‐20 ‐ Jaloro Hot Peppers HP131‐10 ‐ Jamaican Gold Hot Peppers

65 days. Capsicum annuum. Open 100+ days. Capsicum chinense. Open Pollinated. This early maturing compact Pollinated. The plant produces good yields plant produces good yields of 3" long by 1 ½: of 1 ½" long by 2" wide hot peppers. wide Jalapeno hot peppers. Peppers medium Peppers are very hot and turn from green to hot, have thick flesh, and turn from yellow, golden yellow when mature. The plant has to orange, and to red when mature. Peppers green stems, green leaves, and white as just as hot as regular Jalapeno. It can be flowers. A variety from Jamaica. used at any color stage. Excellent for Mexican cuisine and for making salsa and pickles. Developed by the Texas Agriculture Extension Service. A variety from the USA. Disease Resistant to 6 types of pepper viruses.

HP620‐10 ‐ Jamaican Hot Chocolate Peppers HP447‐10 ‐ Jamaican Hot Peppers

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces high yields of 2 of 2 ½" long by 1 ¾" wide Habanero hot ¼" long by 1 ½" wide hot peppers. Peppers peppers. Peppers are very hot, have are very hot and turn from green, to orange, medium‐thick flesh, and turn from dark to red when mature. Plant has green stems, green, to reddish‐brown, to chocolate brown green leaves, and white flowers. A variety when mature. The plant has green stems, from Jamaica. green leaves, and white flowers. Excellent drying pepper and great for making salsa and hot sauce. A variety from Jamaica.

HP132‐20 ‐ Jamaican Hot Red Hot Peppers HP133‐20 ‐ Jamaican Hot Yellow Hot Peppers

100+ days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. Plant produces good yields of 1 Pollinated. Plant produces good yields of 1 ¾" long by 1 ½" wide wrinkled hot peppers. ¾" long by 1 ½" wide wrinkled hot peppers. Peppers are very hot and turn from green to Peppers are very hot and turn from green to red when mature. Plant has green stems, yellow when mature. Plant has green stems, green leaves, and white flowers. A variety green leaves, and white flowers. A variety from Jamaica. from Jamaica.

HP2056‐10 ‐ Jamaican Mushroom Hot Peppers (Yellow) HP618‐10 ‐ Jamaican Red Hot Peppers (Strain 1)

110 days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. Plant produces good yields of Pollinated. Plant produces good yields of 1 yellow wrinkled hot peppers. Peppers ½" long by 1 ½" wide wrinkled hot peppers. resemble a mushroom, are very hot and turn Peppers turn from light green, to orange, to from green to yellow when mature. Plant has red when mature. Plant has green stems, green stems, green leaves, and creamy‐ green leaves, and white flowers. A variety yellow flowers. Great for pickling. A variety from Jamaica. from Jamaica.

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HP134‐20 ‐ Jamaican Scotch Bonnet Hot Peppers (Orange HP2366‐10 ‐ Jay's Ghost Scorpion Hot Peppers (Red) Strain 1) 120+ days. Capsicum chinense. Open Pollinated. The plant produces 120 days. Capsicum chinense. Open good yields of 3" long by 1 ½" wide elongated Habanero hot peppers. Pollinated. Plant produces good yields of hot Peppers are extremely hot, have medium‐thick flesh, and turn from bonnet shaped peppers. Peppers are green, to orange, to red when mature. The plant has green stems, extremely hot, hotter than Habanero green leaves, and white flowers. Excellent for making salsa, hot sauce, peppers, and turn from green to bright and seasoning spice powder. It is a cross between the Bhut Jolokia and orange when mature. Peppers have smoky the Trinidad Scorpion. A very rare variety from the Caribbean region. flavor and are fiery hot. Plant has green stems, green leaves, and white flowers. Suitable for containers. A variety from Jamaica.

HP1956‐10 ‐ Joe's Round Hot Peppers HP2367‐10 ‐ Jonah's Yellow Brain Hot Peppers

85 days. Capsicum annuum. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. Plant produces good yields of ¾" good yields of 2 ½" long by 2" wide Habanero hot peppers. Peppers are diameter round hot peppers. Peppers are extremely hot, have medium‐thin flesh, and turn from green to yellow very hot and turn from green to red when when mature. The plant has green stems, green leaves, and white mature. Excellent for pickling or making flowers. Excellent for making salsa, hot sauce, and seasoning spice salsa. Also makes a beautiful ornamental powder. A very rare variety from the Caribbean region. plant. A variety from Calabria, Italy.

HP2404‐5 ‐ Komodo Dragon Hot Peppers HP2225‐10 ‐ Krimzon Lee Hot Peppers

110+ days. Capsicum chinense. Open 85 days. Capsicum annuum. (F1) Plant Pollinated, Plant produces good yields of 2" produces good yields of 8" long by 2" wide long by 1 ¾" wide wrinkled Habanero hot peppers. Peppers turn from green to red peppers. Peppers are extremely hot and turn when mature and has green leaves. They from green to red when mature. The plant are sweet and spicy with thick flesh. Perfect has green stems, green leaves, and creamy‐ for frying, grilling, roasting, salsa, and in yellow flowers. Komodo is particularly salads. Excellent choice for home gardens interesting because it has a delayed and market growers. reaction that gives you a false sense of security, but then after about 10 seconds, the full hot sensation hits you and your whole mouth is on fire. Be very, very careful handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. This pepper was developed in 2015 by Salvatore Genovese. The pepper is a cross between a Bhut Jolokia and a Trinidad Scorpion. It is currently one of the Hottest Pepper in the World! Try growing the Pepper X and all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A variety from the United Kingdom. Scoville Heat Units: 1,400,000

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HP2254‐10 ‐ La Bomba Hot Peppers HP860‐10 ‐ Lantern Hot Peppers

56 days. Capsicum annuum. (F1) Plant 90+ days. Capsicum chinense. Open produces high yields of 2 ¾” long by 1” wide Pollinated. The plant produces good yields of 1 Jalapeno hot peppers. Peppers turn from ¾" long by 1 ¼" wide hot peppers. Peppers are green to red when mature. Plant has green very hot and turn from light green, to green stems, green leaves, and white flowers. with purple markings, to bright orange when Plant has dense leaf canopy to help prevent mature. The plant has dark purple stems, against sun scald. Peppers have thick walls green leaves with purple veins, and white and are great used fresh. Excellent choice flowers. Peppers resemble a lantern or toy top. for home gardens, market growers, and open A rare variety from Peru. Scoville Heat Units: field production. Disease Resistance: PVY. 96,411.

HPLC Test Results: #6

HP2369‐10 ‐ Lester William's Red Hot Peppers HP143‐10 ‐ Limo Hot Peppers

100+ days. Capsicum chinense. Open Pollinated. The plant produces 90 days. Capsicum chinense. Open high yields of 1 ¾" long by 1 ¼" wide Habanero hot peppers. Peppers Pollinated. The plant produces high yields of are hot, have medium‐thick flesh, and turn from pale green, to orange, 2 ½" long by 1 ¼" wide Habanero hot to red when mature. The plant has green stems, green leaves, and peppers. Peppers are hot, have medium‐ white flowers. Peppers have a sharp lemon flavor. Excellent for pickling thick flesh, and turn from green to yellow and making salsa, hot sauce, and seasoning spice powder. A rare when mature. The plant has green stems, variety from Saint Vincent. green leaves, and white flowers. A rare variety from Peru. United States Department of Agriculture, PI 315019.

HP144‐10 ‐ Limon Hot Peppers HP2328‐20 ‐ Major League Hot Peppers

75 days. Capsicum annuum. Open 75 days. Capsicum annuum. (F1) The plant Pollinated. This early maturing plant produces high yields of 4 ½” long by 1” wide produces high yields of 1 ¾" long by ¾" wide Jalapeno peppers. Peppers are mildly hot, elongated Habanero hot peppers. Peppers have thick walls, and turn from glossy dark are very hot, have medium‐thick flesh, and green to red when mature. The plant has turn from dark green, to light yellow, to green stems, green leaves, and white golden yellow when mature. The plant has flowers. Usually used when green. A green stems, green leaves, and white replacement for Ball Park Hot Pepper. A flowers. Excellent for pickling and making favorite type for slicing, stuffing, grilling, or salsa, hot sauce, and seasoning spice pickling. Suitable for home gardens, market powder. A variety from Peru. growers, and open field production. A variety from the USA. Scoville Heat Units: 2,000. Disease Resistant: PVY, TMV.

HP2370‐10 ‐ Malaysian Goronong Hot Peppers HP1856‐10 ‐ Mariachi Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 2006 All‐America Selections Winner! high yields of 3 ½" long by 1 ½" wide elongated Habanero hot peppers. Peppers are very hot, have medium‐thick flesh, and turn from pale 85 days. Capsicum annuum. (F1) The plant green to yellow when mature. The plant has green stems, green leaves, produces good yields of 4" long by 2" wide and white flowers. Excellent for pickling and making salsa, hot sauce, hot peppers. Peppers are mildly hot and turn from creamy yellow to red when mature. and seasoning spice powder. A rare variety from Malaysia. This is an improved version of the Santa Fe Grande with higher yields. The peppers are larger and milder. Excellent fresh, pickled or stuffed. The plant has green stems, green leaves, and white flowers. An excellent choice for home gardens and market growers. A variety from the USA.

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HP2371‐10 ‐ Mayo Pimento Hot Peppers HP1971‐20 ‐ Mexican Mix Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 90 days. Capsicum annuum. Open high yields of 3" long by 1 ¼" wide elongated Habanero hot peppers. Pollinated. A mixture of 10 varieties of Peppers are mildly hot, have medium‐thick flesh, and turn from green, Mexican hot peppers in various shapes, to orange, to red when mature. The plant has green stems, green colors, and hotness. Excellent for Mexican leaves, and white flowers. Excellent for pickling and making salsa, hot dishes. Excellent choice for home gardens sauce, and seasoning spice powder. A rare variety from New Mexico, and Farmer’s Markets. USA.

HP157‐10 ‐ Mucho Nacho Hot Peppers HP159‐20 ‐ Mushroom Hot Peppers (Red)

69 days. Capsicum annuum. (F1) This early 95 days. Capsicum chinense. Open maturing plant produces high yields of 4" Pollinated. The plant produces heavy yields long by 1 ¼" wide hot Jalapeno peppers. of 1" long by 1 ½" wide mushroom‐shaped Peppers are usually used when green, hot peppers. Peppers are hot and turn from maturing to red. The plant has green stems, green to red when mature. The plant has green leaves, and white flowers. These green stems, green leaves, and white jumbo Jalapeno peppers are an inch longer flowers. Excellent for garnish, pickling, or than most jalapenos, have thicker walls, and drying. An heirloom variety from the USA. are hotter. Excellent for making salsa and perfect for making stuffed peppers. Also used fresh in salads. Superior variety for pickling. An excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. Disease Resistant: PVY, TEV. Scoville Heat Units: 6,000.

HP160‐20 ‐ Mushroom Hot Peppers (Yellow) HP1940‐5 ‐ Naga Jolokia Hot Peppers

95 days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces heavy yields Pollinated. Plant produces good yields of 2 of 1" long by 1 ½" wide mushroom‐shaped ½" long by 1" wide by hot peppers. Peppers hot peppers. Peppers are hot and turn from are extremely hot and turn from green, to green to yellow when mature. The plant has orange‐red, to red when mature. Plant has green stems, green leaves, and white dark green leaves, green stems, and white flowers. Excellent for garnish, pickling, or flowers. The was the new Guinness World drying. An heirloom variety from the USA. Record for the hottest pepper in the world! One of the five hottest peppers in the world from India. Order the Naga Morich, the Dorset Naga, the Bih Jolokia, and the Bhut Jolokia. A variety from India. Scoville Heat Units: 1,000,000.

HP1986‐10 ‐ Naga Morich Hot Peppers HP2374‐5 ‐ Naga Purple Hot Peppers

100+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields of good yields of 3" long by 1 ½" wide Habanero hot peppers. Peppers are 2 ½" long by 1" wide elongated Habanero hot extremely hot, have medium‐thick flesh, and turn from pale green, to peppers. Peppers are extremely hot, have purple blush, to red when mature. The plant has green stems, purplish‐ medium‐thick flesh, and turn from green, to green leaves, and white flowers. Excellent for pickling and making orange, to red when mature. The plant has salsa, hot sauce, and seasoning spice powder. A rare variety from dark green leaves, green stems, and white Bangladesh. flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A variety from Bangladesh. Scoville Heat Units: 1,000,000.

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HP2269‐20 ‐ NuMex Halloween Hot Peppers HP2203‐20 ‐ NuMex Jalmundo Hot Peppers

90 days. Capsicum annuum. Open 70 days. Capsicum annuum. Open Pollinated. The plant produces high yields of Pollinated. The plant produces good yields bullet‐shaped orange hot peppers. Peppers of Jumbo size Jalapeno peppers. Peppers are are hot, grow upright, and turn from black to medium‐hot and turn from green to red orange when mature. A beautiful edible when mature and have white flowers. These dwarf ornamental plant that is perfect for large Jalapeno peppers are used for making the Halloween holiday. Suitable for poppers, breaded and deep‐fried Jalapeno containers, pots, patios, hanging baskets, stuffed with cheese that is popular and small gardens. Developed by the New appetizers throughout the country. It was Mexico State University. A variety from New developed by hybridization between the Mexico, USA. Keystone Resistant Giant Bell Pepper and the Early Jalapeno Hot Pepper. A variety developed by the New Mexico State University. A variety from New Mexico, USA. Scoville Heat Units: 17,000.

HP2060‐20 ‐ NuMex Mix Hot Peppers HP312‐20 ‐ Numex Pinata Hot Peppers

85 days. Capsicum annuum. Open 75 days. Capsicum annuum. Open Pollinated. Plants produce good yields of hot Pollinated. The plant produces good yields peppers. This is a mixture of all the NuMex of Jalapeno hot peppers. Peppers are hot varieties. Peppers are turn from green to turn from green, to yellow, to orange, and to orange, and yellow when mature. Plants has red when mature. Make colorful hot pickled green stems, green leaves, and white peppers all from just one plant. Jalapeno flowers. Developed by the New Mexico State pepper developed by Dr. Paul Bosland of University. A variety from Mew Mexico, USA. New Mexico State University. A variety from New Mexico, USA.

HP1118‐20 ‐ NuMex Primavera Hot Peppers HP1816‐20 ‐ NuMex Suave Hot Peppers (Orange)

90 days. Capsicum annuum. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of large Jalapeno hot peppers. Peppers are of Habanero peppers, but without extreme mildly hot and turn from green to red when heat. Peppers are mildly hot and turn from mature. The plant has green stems, green green to orange when mature. The plant has leaves, and white flowers. Excellent fresh or green stems, green leaves, and white pickled. United States Department of flowers. This new variety is not as hot as the Agriculture, PI 602970. A variety from the traditional Habanero peppers. It has the USA. same flavor and aroma as the Habanero peppers. A variety from New Mexico, USA. Scoville Heat Units: 800.

HP1817‐20 ‐ NuMex Suave Hot Peppers (Red) HP2264‐10 ‐ NuMex Vaquero Hot Peppers

100+ days. Capsicum chinense. Open 90 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. Plant produces high yields of of Habanero‐type hot peppers, but without Jalapeno hot peppers. Peppers turn from extreme heat. Peppers are mildly hot and green to red when mature. A better quality turn from green to red when mature. The Jalapeno with much more disease resistance plant has green stems, green leaves, and than other varieties. Excellent choice for white flowers. This new variety is not as hot home gardens and market growers. as the traditional Habanero peppers. It has Developed by the New Mexico State the same flavor and aroma as the Habanero University. A variety from New Mexico, USA. peppers. A variety from New Mexico, USA. Scoville Heat Units: 800

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HP950‐20 ‐ Peanut Hot Peppers HP2375‐10 ‐ Peito de Moca Hot Peppers

85 days. Capsicum baccatum. Open 90 days. Capsicum baccatum. Open Pollinated. The plant produces Pollinated. The plant produces good yields good yields of 1 ¼" long by 1 ¼" wide hot peppers. Peppers are medium of 2 ¼" long by ½" wide hot peppers. hot, have medium‐thick flesh, and turn from green to red when mature. Peppers are medium hot, have medium‐thick The plant has green stems, green leaves, and white flowers. Excellent flesh, and turn from light green, to orange, for pickling and making salsa, hot sauce, and seasoning spice powder. to red when mature. The plant has green A rare variety from Brazil. stems, green leaves, and white flowers. Peppers resemble a peanut in a shell. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A rare variety from the Andean region of South America. Scoville Heat Units: 24,701.

HP2403‐5 ‐ Pepper X Hot Peppers (Hottest Pepper in the HP381‐10 ‐ Peru Hot Peppers (Yellow) World) 90+ days. Capsicum baccatum. Open 110+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated, Plant produces good yields of 2" of 3" long by ¾" wide hot peppers. Peppers long by 1 ½" wide wrinkled Habanero peppers. are hot, grow upright, have medium‐thick Peppers are extremely hot and turn from green flesh, and turn from green to yellow when to yellow‐green when mature. The plant has mature. The plant has green stems, green green stems, green leaves, and creamy‐yellow leaves, and white flowers. Peppers have a flowers. The intense heat level kicks in shortly lemony citrus flavor. Excellent for pickling after eating the pepper. Be very, very careful and making salsa, hot sauce, and seasoning spice powder. A rare variety from Peru. handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and Scoville Heat Units: 44,940. seasoning spice powder. Pepper X resulted from several cross breedings developed over 10 years of cultivation. It is currently labeled as the Hottest Pepper in the World! The Pepper X was bred by Ed Currie, creator of the Carolina Reap, who has researched peppers with capsinoids that could potentially help fight cancer. There is currently no official word yet, but the pepper has been sent out for testing to the Guinness Book of World Records. Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions! A very rare variety from North Carolina, USA. Scoville Heat Units: 3,180,000

HP1790‐10 ‐ Peter Pepper Hot Peppers (Orange) HP2327‐10 ‐ Peter Pepper Hot Peppers (Purple)

90+ days. Capsicum annuum. Open 90+ days. Capsicum annuum. Open Pollinated. The plant produces Pollinated. The plant produces good yields of good yields of 4 ½" long by 1 ¼ " wide Penis shaped hot peppers. 4 ½" long by 1 ¼ " wide Penis‐shaped hot Peppers are medium hot, have medium‐thick flesh, and turn from green peppers. Peppers are medium hot, have to purple when mature. The plant has green leaves, green stems, and medium‐thick flesh, and turn from green to white flowers. It makes a good conversation piece! Grow all four orange when mature. The plant has green colors: Orange, Purple, Red, and Yellow. Excellent for pickling and leaves, green stems, and white flowers. It making salsa, hot sauce, and seasoning spice powder. A variety from makes a good conversation piece! Grow all the USA. four colors: Orange, Purple, Red, and Yellow. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A variety from the USA.

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HP184‐10 ‐ Peter Pepper Hot Peppers (Red) HP185‐10 ‐ Peter Pepper Hot Peppers (Yellow)

90+ days. Capsicum annuum. Open 90+ days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 4 ½" long by 1 ¼ " wide Penis‐shaped hot of 4 ½" long by 1 ¼ " wide Penis‐shaped hot peppers. Peppers are medium hot, have peppers. Peppers are medium hot, have medium‐thick flesh, and turn from green to medium‐thick flesh, and turn from green to red when mature. The plant has green yellow when mature. The plant has green leaves, green stems, and white flowers. It leaves, green stems, and white flowers. It makes a good conversation piece! Grow all makes a good conversation piece! Grow all four colors: Orange, Purple, Red, and Yellow. four colors: Orange, Purple, Red, and Excellent for pickling and making salsa, hot Yellow. Excellent for pickling and making sauce, and seasoning spice powder. A variety from the USA. salsa, hot sauce, and seasoning spice powder. A variety from the USA.

HP1099‐10 ‐ Pico de Gallo Hot Peppers HP186‐10 ‐ Pilange Hot Peppers

75 days. Capsicum annuum. Open 90 days. Capsicum baccatum. Open Pollinated. The plant produces heavy yields Pollinated. The plant produces good yields of 2" long by ¼" wide Cayenne hot peppers. of ¾" long by 1 ¼" wide Tomato shaped hot Peppers are hot, have thin flesh, and turn peppers. Peppers are medium hot, have from green to red when mature. The plant medium‐thick flesh, and turn from dark has green stems, green leaves, and white green, to orange, to red when mature. The flowers. Excellent drying pepper for making plant has green stems, green leaves, and salsa, hot pepper flakes, and seasoning white flowers. Excellent for pickling and spice powder. A variety from Mexico. making salsa, hot sauce, and seasoning spice powder. A variety from Sao Paulo, Brazil. United States Department of Agriculture, PI 497973. Scoville Heat Units: 7,575.

HP2415‐10 ‐ Pimenta Diomar Hot Peppers HP1116‐10 ‐ Pimiento de Cheiro Hot Peppers

100+ days. Capsicum chinense. Open 85 days. Capsicum chinense. Open Pollinated. The plant produces good Pollinated. The plant produces high yields yields of ¾" long by ¼" wide hot peppers. Peppers are hot, grow of Habanero hot peppers. Peppers are very upright, have medium‐thick flesh, and turn from green, to yellow, to hot, are lantern‐shaped, and turn from pale yellow when mature. The plant has green stems, green leaves, green to red mature. Peppers resemble a and white flowers. Excellent for pickling and making salsa, hot sauce, toy top. This plant has green stems, green and seasoning spice powder. Also known as the smell pepper. A variety leaves, and white flowers. Can be used from South America. fresh, used in stir‐fries, to make salsa, dried to make chili powder, or used to make a hot sauce! A rare variety from Brazil. Scoville Heat Units: 300,000.

HP2382‐5 ‐ Primo Yellow Hot Peppers HP2384‐10 ‐ Pumpkin Hot Peppers (Yellow)

120+ days. Capsicum chinense. Open Pollinated. The plant produces 90+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of 3" long by 1 ½" wide Habanero hot peppers. Peppers are good yields of 2" long by 1 ½" wide Habanero hot peppers. Peppers are extremely hot, have medium‐thick flesh, and turn from green, to yellow very hot, have medium‐thick flesh, and turn from green to golden when mature. The plant has green stems, purplish‐green leaves, and yellow when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A rare variety from Louisiana, USA. seasoning spice powder. A rare variety from the USA.

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HP2385‐10 ‐ Purple Rose Hot Peppers HP799‐20 ‐ Ram's Horn Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 85 days. Capsicum annuum. Open Pollinated. The plant produces high good yields of 4" long by 1" wide elongated Habanero hot peppers. yields of 8" long by 1" wide Cayenne hot peppers. Peppers are medium Peppers are very hot, have medium‐thick flesh, and turn from green, to hot, have medium‐thick flesh, and turn from light green to red when purple, to orange, to rose red when mature. The plant has green stems, mature. Excellent for making salsa, roasting, frying, stir‐fry, and green leaves, and white flowers. Excellent for pickling and making seasoning spice powder. An heirloom variety from the Emily Eidson salsa, hot sauce, and seasoning spice powder. A rare variety from the family of Lexington, South Carolina, USA. USA.

HP1895‐20 ‐ Red Rocket Hot Peppers HP2209‐10 ‐ Regina's Hot Peppers

75 days. Capsicum annuum. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces heavy yields high yields of 2" long by 1 ½" wide Habanero peppers. Peppers are very of 4" long by ½" wide Cayenne hot peppers. hot, have medium‐thick flesh, and turn from light green, to orange, to Peppers are hot, have thin flesh, and turn red when mature. The plant has green stems, green leaves, and white from green to red when mature. The plant flowers. Excellent for pickling and making salsa, hot sauce, and has green stems, green leaves, and white seasoning spice powder. Regina sold these peppers at the Kingstown flowers. Peppers have a sweet and hot Bay market. A variety from St Vincent, British Virgin Islands. flavor. Excellent for pickling, salsa, and drying pepper for making hot pepper flakes, and seasoning spice powder. A variety from the USA.

HP2387‐10 ‐ Rezha Macedonian Hot Peppers HP207‐10 ‐ Safi Red Hot Peppers

90 days. Capsicum annuum. Open Pollinated. The plant produces high 100+ days. Capsicum chinense. Open yields of 5" long by 1" wide hot peppers. Peppers are medium hot, have Pollinated. The plant produces high yields of medium‐thick flesh, and turn from yellowish‐green to red when mature. 2" long by 2" wide Habanero hot peppers. The plant has green stems, green leaves, and white flowers. Excellent Peppers are very hot, have medium‐thick for pickling and making salsa. An excellent choice for home gardens. A flesh, and turn from pale green, to orange, rare variety from Macedonia. to deep red when mature. The plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. A rare variety from West Africa.

HP998‐10 ‐ Scotch Bonnet Hot Peppers (Chocolate) HP1012‐10 ‐ Scotch Bonnet Hot Peppers (Early Red)

100+ days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ¼" long by 1 ½" wide Habanero hot of 1 ¾" long by ¾" wide hot peppers. peppers. Peppers are very hot, have Peppers are hot, and turn from green, to medium‐thick flesh, and turn from green, to orange, to red when mature. The plant has brown with a red tint, chocolate brown when green stems, green leaves, and white mature. The plant has green stems, green flowers. A variety from Jamaica. leaves, and white flowers. Excellent for making beef jerky, jerk sauces, pickling, HPLC Test Results: #3 salsa, hot sauce, and seasoning spice powder. A variety from Jamaica. Scoville Heat Units: 134,669.

HPLC Test Results: #2

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HP1266‐10 ‐ Scotch Bonnet Hot Peppers (Orange) HP1511‐10 ‐ Scotch Bonnet Hot Peppers (Red Strain 2)

100 days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces good yields of 2 of 2 ½" long by 1 ¼" wide wrinkled hot ½" long by 1 ¼" wide hot peppers. Peppers peppers. Peppers are very hot and turn from are very hot and turn from green to red green to orange when mature. The plant has when mature. Plant has green stems, green green stems, green leaves, and white leaves, and white flowers. A variety from flowers. Excellent choice for home gardens Jamaica. and Farmer’s Markets. Excellent choice for home gardens, market growers, and open field production. A variety from Jamaica. Scoville Units: 100,000.

HP1911‐10 ‐ Scotch Bonnet Hot Peppers (Red Strain 3) HP1889‐20 ‐ Scotch Bonnet Hot Peppers (Red Strain 5)

90+ days. Capsicum chinense. Open 100 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. Plant produces good yields of of 1 ½" long by 1 ¼" wide Habanero hot small wrinkled hot peppers. Peppers are peppers. Peppers are very hot, have very hot and turn from green to bright red medium‐thick flesh, and turn from dark when mature. Plant has green stems, green green, to orange, to red when mature. The leaves, and white flowers. One of the plant has green stems, green leaves, and hottest in the world! So hot that one pepper white flowers. Excellent for pickling and is enough to spice up a large pot of soup or making salsa, hot sauce, and seasoning chili. Plant has good leaf canopy to protect spice powder. A variety from Jamaica. peppers from sunburn. A variety from Jamaica.

HP1874‐10 ‐ Scotch Bonnet Hot Peppers (Yellow Strain 3) HP1872‐20 ‐ Scotch Bonnet Hot Peppers (Yellow Strain 6)

90+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of Pollinated. The plant produces good yields 2" long by 1 ¾" wide Habanero hot peppers. of yellow scotch bonnet hot peppers. Peppers are very hot, have medium‐thick Peppers are very hot and turn from green to flesh, and turn from green to yellow when yellow when mature. The plant has green mature. The plant has green stems, green stems, green leaves, and white flowers. leaves, and white flowers. Excellent for Excellent for pickling, and making salsa, hot pickling and making salsa, hot sauce, and sauce, and seasoning spice powder. A seasoning spice powder. A variety from variety from Jamaica. Jamaica.

HP2389‐10 ‐ Scotch Bonnet Moa Hot Peppers (Red) HP1290‐10 ‐ Senegal Hot Peppers

90+ days. Capsicum chinense. Open Pollinated. The plant produces 90+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of 2 ¼" long by 1 ¾" wide Habanero hot peppers. Peppers high yields of 1 ½" long by 1 ¾" wide Habanero hot peppers. Peppers are very hot, have medium‐thick flesh, and turn from green to red when are very hot, have medium‐thick flesh, and turn from green, to orange, mature. The plant has green stems, purplish‐green leaves, and white to red when mature. Plant has green stems, green leaves, and white flowers. Excellent for pickling and making salsa, hot sauce, and flowers. Excellent for pickling and making salsa, hot sauce, and seasoning spice powder. MOA is the abbreviation for the Ministry of seasoning spice powder. A rare variety from Senegal. Agriculture. A rare variety from Jamaica.

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HP215‐10 ‐ Senorita Hot Peppers HP295‐10 ‐ Serrano del Sol Hot Peppers

85 days. Capsicum annuum. (F1) Plant 62 days. Capsicum annuum. (F1) The plant produces heavy yields of 3" long and 1 ¼" produces good yields of 3" long by ¾" wide wide hot peppers. Peppers are very mild and hot peppers. Peppers are hot and turn from turn from dark green to red when mature. green, to orange, to red when mature. The Plant has green stems, green leaves, and plant has green stems, green leaves, and white flowers. Excellent for making mild white flowers. The first hybrid Serrano salsa and those who like heat in small overcomes the usual complaints about the doses. Excellent choice for home gardens lateness and small size of open‐pollinated and Farmer’s Markets. A variety from the Serranos by maturing in only 62 days. The USA. Disease Resistant. PMV, PVY, TEV. Serrano del Sol is hot, but not excessively hot. It also has a unique flavor, a flavor many people prefer to Jalapenos. Serve whole or chop for sauces and salsa. Excellent for making pickles, salsa, and sauce. Early variety is suitable for short‐ season regions.

HP216‐20 ‐ Serrano Hot Peppers HP217‐10 ‐ Serrano Hot Peppers (Purple)

85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces heavy yields Pollinated. The plant produces good yields of 2 ¼" long hot peppers. Peppers are hot of 3" long by 1" wide Serrano hot peppers. and turn from green to red when mature. Peppers are hot, have medium‐thick flesh, The plant has green stems, green leaves, and turn from green, to deep purple, to red and white flowers. Excellent for making hot when mature. The plant has green stems, sauce, guacamole, and salsa. Also great for green fuzzy leaves, and white flowers. pickling or drying. Create beautiful sauces Excellent for creating a beautiful salsa and and hot pickles by combining them with hot pickles by combining these with the Purple Serrano. An excellent choice for home regular green Serrano peppers. A variety gardens, market growers, and open field production. A variety from from the USA. Mexico. United States Department of Agriculture, PI 380521.

HP218‐20 ‐ Serrano Huasteco Hot Peppers HP219‐20 ‐ Serrano Tampiqueno Hot Peppers

75 days. Capsicum annuum. Open Pollinated. 85 days. Capsicum annuum. Open The plant produces high yields of 2 ¼" long Pollinated. The plant produces heavy yields by ½" wide hot peppers. Peppers are hot, of 2 ¼" long by ½" wide hot peppers. grow upright, have medium‐thick flesh, and Peppers are medium‐hot turn from green to turn from green to red when mature. The a bright red when mature. The plant has plant has green stems, green leaves, and green stems, green leaves, and white white flowers. This is an improved version of flowers. Great for salsa, sauces, stews, the Serrano. Excellent for Mexican cuisine, soups, and other dishes. Perfect pickling salsa, beans, eggs, other dishes. The word variety. This is the most popular Serrano in Huasteco refers to the indigenous people of Mexico. Excellent choice for home gardens the important Serrano producing areas in Mexico. A variety from and market growers. A variety from Guanajuato, Mexico. United States Mexico. Department of Agriculture, PI 640636. Scoville Heat Units: 3,000

HP1160‐10 ‐ Shata Balady Hot Peppers HP2390‐10 ‐ Snow White Hot Peppers

85 days. Capsicum annuum. The plant 90+ days. Capsicum chinense. Open Pollinated. The plant produces produces good yields of 2 ¾" long by ½" high yields of 1 ½" long by 1 ¼" wide Habanero hot peppers. Peppers wide peppers. Peppers are hot and turn from are very hot, have medium‐thick flesh, and turn from lime green to light green to red when mature. The plant creamy white when mature. The plant has green stems, green leaves, has green stems, green leaves, and white and white flowers. Peppers have a strong citrus flavor. Excellent for flowers. pickling and making salsa, hot sauce, and seasoning spice powder. A rare variety from the USA.

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HP2047‐10 ‐ Solar Flare Hot Peppers HP2391‐10 ‐ Sugar Rush Peach Hot Peppers

90+ days. Capsicum chinense. Open 120+ days. Capsicum baccatum. Open Pollinated. The plant produces Pollinated. The plant produces high yields of high yields of 4" long by 1 ¼" wide hot peppers. Peppers are hot, have 2" long by 1 ½" wide Habanero hot peppers. medium‐thick flesh, and turn from pale yellow to creamy peach when Peppers are very hot, have medium thin mature. The plant has green stems, green leaves, and white flowers. flesh, and turn from pale green, to orange, Excellent for pickling and making salsa, hot sauce, and seasoning spice to bright red when mature. The plant has powder. Peppers are hot but have a sweet flavor. A variety from the green stems, green leaves, and creamy‐ USA. yellow flowers. Excellent for pickling and making salsa, marinades, hot sauce, and seasoning spice powder. A variety from the USA.

HP1936‐10 ‐ Surinam Hot Peppers (Red) HP1033‐10 ‐ Surinam Hot Peppers (Yellow)

100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields of good yields of 2 ¾" long by 1 ¾" wide hot peppers. Peppers are 1" long by 1" wide hot peppers. Peppers are extremely hot and turn from green to golden yellow when mature. The hot and turn from green, to yellow, to orange, plant has green stems, green leaves, and white flowers. A variety from then red when mature. The plant has green Suriname. stems, green leaves, and white flowers. A variety from Suriname. HPLC Test Results: #15

HP2273‐10 ‐ Tacana Hot Peppers HP2189‐10 ‐ Tajin Hot Peppers

80 days. Capsicum annuum. (F1) The plant 68 days. Capsicum annuum. (F1) The plant produces high yields of Jalapeno peppers. produces good yields of 4" long by 1 ½" Peppers are medium‐hot and turn from wide Jalapeno hot peppers. Peppers are green to red when mature. The plant has medium‐hot and turn from medium‐dark green stems, green leaves, and white green to red when mature. The plant has flowers. Peppers are smooth with thick green stems, green leaves, and white walls. Crack Resistant. An excellent choice flowers. Perfect for salsa and pickling. An for home gardens and market growers. excellent choice for home gardens and Disease Resistance: BLS, PVY, TMV. market growers. Scoville Rating: 8,000 Units.

HP234‐20 ‐ Tam Jalapeno Hot Peppers HP319‐20 ‐ Tam Vera Cruz Hot Peppers

85 days. Capsicum annuum. Open Pollinated. 75 days. Capsicum annuum. Open The plant produces good yields of 3" long by Pollinated. The plant produces high yields of 1" wide hot peppers. Peppers are mildly hot 3" long by 1" wide Jalapeno hot peppers. and turn from green to red when mature. The Peppers are medium hot, have thick flesh, plant has green stems, green leaves, and and turn from green to red when mature. white flowers. Perfect for salsa and pickling. A The plant has green stems, green leaves, variety from the USA. and white flowers. Excellent for Mexican cuisine, pickling, salsa, and canning. An excellent choice for home gardens, farmer’s markets, market growers, open production, and commercial production. Developed by Texas A & M University, Texas, USA. Disease Resistant.

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HP1963‐10 ‐ Thai Hot Peppers (Strain 2) HP2061‐10 ‐ Tiger Teeth Hot Peppers

85 days. Capsicum annuum. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces high yields of Pollinated. The plant produces good yields ½" long hot Tabasco‐type peppers. Peppers of 3" long by 1" wide elongated Habanero are very hot, grow upright, and turn from hot peppers. Peppers are very hot, have green to red when mature. The plant has medium‐thick flesh, and turn from green, to green stems, green leaves, and white orange, to red when mature. The plant has flowers. The plant averages 200 fruits per green stems, green leaves, and creamy‐ plant. Great for salsa, pickling, drying, and yellow flowers. Excellent for pickling and making hot sauce. Also used in many making salsa, hot sauce, and seasoning Oriental dishes. Suitable for small gardens spice powder. A variety from Guyana. and containers. A variety from Thailand.

HP480‐10 ‐ Tobago Seasoning Hot Peppers (Red) HP1811‐10 ‐ Tormenta Hot Peppers

100+ days. Capsicum chinense. Open 77 days. Capsicum annuum. (F1) This early Pollinated. The plant produces good yields plant produces good yields of 4" long by 1 of 2 ½" long by 1 ¼" wide elongated ½" wide Jalapeno hot peppers. Peppers are Habanero hot peppers. Peppers are medium hot and turn from shiny dark green to red hot, have medium‐thick flesh, and turn from when mature. The plant has green stems, light green, to orange, to red when mature. green leaves, and white flowers. Usually The plant has green stems, green leaves, used fresh or pickled when green. Also great and white flowers. Excellent for pickling and for making salsa. This is a very disease‐ making salsa, hot sauce, and seasoning resistant variety. Always a great seller at spice powder. A variety from Trinidad & Farmer’s Markets! Excellent choice for home Tobago. gardens, market growers, and open field production. A variety from the USA. Disease Resistant: BLS, PMV, PVY, TEV.

HP2424‐10 ‐ Tricked You Jalapeno Hot Peppers HP2394‐10 ‐ Trinidad Big Beans Hot Peppers

90 days. Capsicum annuum. (F1) The plant 90+ days. Capsicum chinense. Open Pollinated. The plant produces produces high yields of giant 4" long high yields of 3" long by 1 ¼" wide hot peppers. Peppers are very hot, Jalapeno peppers. These are an improved have medium‐thick flesh, and turn from pale green to red when mature. version of the Fooled You Jalapeno Peppers. The plant has green stems, green leaves, and white flowers. Excellent They have no heat, zero heat, but have the for pickling and making salsa, hot sauce, and seasoning spice powder. flavor of a Jalapeno pepper. Peppers turn A rare variety from Trinidad & Tobago. from green to bright red when mature, but are usually used when green. This Jalapeno pepper has absolutely no heat. Excellent for salsa, hot sauce, pickling, and stir fry. An excellent choice for home gardens and farmer’s markets. A variety from the USA. Disease Resistant: BLS.

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HP2312‐5 ‐ Trinidad Scorpion Butch T Hot Peppers HP2230‐10 ‐ Trinidad Scorpion Hot Peppers (Chocolate)

110 days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of Pollinated. The plant produces good yields red wrinkled hot peppers with a pointed tip. of 3" long by 1 ¾" wide Habanero hot Peppers are extremely hot and turn from peppers. The end of the pepper resembles green to red when mature. The plant has the Scorpion, thus the name. Peppers are green stems, green leaves, and creamy‐ extremely hot, have medium‐thick flesh, and yellow flowers. The end resembles the turn from green to chocolate brown when Scorpion, thus the name. The Trinidad mature. The plant has green stems, green Scorpion Butch T pepper was developed by leaves, and creamy‐yellow flowers. The heat Butch Taylor and was named the World's level rivals the Naga Morich and the Hottest Pepper in 2012. The heat level rivals the Naga Morich and the Trinidad 7 Pot. Excellent for pickling and making salsa, marinades, hot Trinidad 7 Pot. Perfect for making salsa, marinades, and hot sauce. A sauce, and seasoning spice powder. A rare variety from Trinidad & variety from Trinidad & Tobago. Scoville Heat Units: 1,000,000. Tobago. Scoville Heat Units: 1,000,000.

HP2052‐10 ‐ Trinidad Scorpion Hot Peppers (Red) HP2231‐10 ‐ Trinidad Scorpion Hot Peppers (Yellow)

120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields of Pollinated. The plant produces good yields 2 ½" long by 1 ¾" wide Habanero hot of 2 ½" long by 1 ¾" wide Habanero hot peppers. The end of the pepper resembles the peppers. The end of the pepper resembles Scorpion, thus the name. Peppers are the Scorpion, thus the name. Peppers are extremely hot, have medium‐thick flesh, and extremely hot, have medium‐thick flesh, and turn from green, to orange, to red when turn from green to yellow when mature. The mature. The plant has green stems, green plant has green stems, green leaves, and leaves, and creamy‐yellow flowers. The heat creamy‐yellow flowers. The heat level rivals level rivals the Naga Morich and the Trinidad the Naga Morich and the Trinidad 7 Pot. 7 Pot. Excellent for pickling and making salsa, marinades, hot sauce, Excellent for pickling and making salsa, marinades, hot sauce, and and seasoning spice powder. A rare variety from Trinidad & Tobago. seasoning spice powder. A rare variety from Trinidad & Tobago. Scoville Heat Units: 1,000,000. Scoville Heat Units: 1,000,000.

HP2244‐10 ‐ Trinidad Scorpion Moruga Hot Peppers HP2232‐10 ‐ Trinidad Scorpion Moruga Hot Peppers (Red) (Chocolate) 120+ days. Capsicum chinense. Open 120+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ½" long by 1 ¾" wide Habanero hot of 2 ½" long by 1 ¾" wide Habanero hot peppers. Peppers are extremely hot, have peppers. Peppers are extremely hot, have medium‐thick flesh, and turn from green, to medium‐thick flesh, and turn from green to orange, to red when mature. The plant has chocolate brown when mature. The plant green stems, green leaves, and creamy‐ has green stems, green leaves, and creamy‐ yellow flowers. Perfect for making salsa, yellow flowers. Perfect for making salsa, marinades, and hot sauce. The end of the marinades, and hot sauce. The end of the peppers resembles the Scorpion, thus the peppers resembles the Scorpion, thus the name. A variety from Moruga, Trinidad & Tobago. Scoville Heat Units: name. A variety from Moruga, Trinidad & Tobago. Scoville Heat Units: 1,200,000. 1,200,000.

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HP2233‐10 ‐ Trinidad Scorpion Moruga Hot Peppers (Yellow) HP2395‐10 ‐ Trinidad Sweets Hot Peppers

120+ days. Capsicum chinense. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. The plant produces good yields high yields of 1 ½" long by 1" wide Habanero hot peppers. Peppers are of 2 ½" long by 1 ¾" wide Habanero hot medium hot, have medium‐thick flesh, and turn from pale green to red peppers. Peppers are extremely hot, have when mature. The plant has green stems, green leaves, and white medium‐thick flesh, and turn from green to flowers. Excellent for pickling and making salsa, hot sauce, and yellow when mature. The plant has green seasoning spice powder. A rare variety from Trinidad & Tobago. stems, green leaves, and creamy‐yellow flowers. Perfect for making salsa, marinades, and hot sauce. The end of the peppers resembles the Scorpion, thus the name. A variety from Moruga, Trinidad & Tobago. Scoville Heat Units: 1,200,000.

HP885‐10 ‐ West Indian Red Hot Peppers HP2396‐10 ‐ White Nipples Hot Peppers

100 days. Capsicum chinense. Open 90+ days. Capsicum chinense. Open Pollinated. The plant produces Pollinated. Plant produces good yields of 2 high yields of 1 ¼" long by ¾" wide hot peppers. Peppers are hot, have ½" long by 1 ½" wide Habanero hot peppers. medium‐thick flesh, and turn from pale green to creamy white when Peppers are very hot and turn from light mature. The plant has green stems, green leaves, and white flowers. green, to orange, to shiny red when mature. Excellent for pickling and making salsa, hot sauce, and seasoning spice Plant has light green stems with slight powder. A rare variety from the USA. purple veins, light green leaves, and white flowers. A rare variety from Antigua & Barbados.

HP1177‐10 ‐ Wiri Wiri Hot Peppers (Red) HP2398‐10 ‐ Wiri Wiri Hot Peppers (Yellow)

90+ days. Capsicum frutescens. Open 90+ days. Capsicum frutescens. Open Pollinated. The plant produces Pollinated. The plant produces good yields of good yields of small ½" long by ½" wide berry shaped hot peppers. small ½" long by ½" wide berry shaped hot Peppers are hot, grow upright, have medium thin flesh, and turn from peppers. Peppers are hot, grow upright, have green to yellow when mature. The plant has green stems, green leaves, medium thin flesh, and turn from green, to and white flowers. Excellent for making salsas, curries, seasoning orange, to red when mature. The plant has spice powder. A variety from Guyana. green stems, green leaves, and white flowers. Excellent for making salsas, curries, seasoning spice powder. A variety from Guyana.

HP1704‐10 ‐ Yellow Sun Hot Peppers HP2034‐10 ‐ Zavory Hot Peppers

90+ days. Capsicum chinense. Open 90 days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces high yields of of 2 ½" long by 2" wide Habanero hot 2 ¼" long by 1 ¾" wide elongated Habanero peppers. Peppers are very hot, have hot peppers. Peppers have no pungent, have medium‐thick flesh, and turn from green to medium‐thick flesh, and turn from green to yellow when mature. The plant has green red when mature. Peppers have loads of stems, green leaves, and white flowers. Habanero flavor but without the heat. Great Excellent for pickling and making salsa, hot in salsa, soups, and salads. Also great sauce, and seasoning spice powder. A stuffed with cheese and baked. A variety variety from the USA. from the USA. Scoville Heat Units: 100.

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