Seedman’s Pepper Seed Supply

PEP091 Early Jalapeno ( Hot Pepper
25000 – 30000 Scoville Units )

Very hot, ideal for Mexican dishes. Deep green fruits mature to
red. Sausage- shaped fruits, 3-1/2 inches by 1-1/2 inches, are
also perfect for pickling. Just- like Jalapeno, except earlier
and better adapted to cool, coastal conditions. Compact,
non-brittle bushes. 60-65 days.

LET194 Fajita ( Very mild pepper with a bit of heat )

Prefer the heat really turned down low? Here’s the best large-fruited, early maturing “hot” bell on the market today, with fruits that are low in pungency and taste great both raw and cooked. Milder than Mexibell. Produces consistently high yields of well-shaped, 4-lobed peppers on compact plants.
Scoville Rating: 100 to 1,000. 75 Days

PEP023 Fat-N-Sassy Hybrid ( Sweet
Bell Pepper )

Huge and it doesn’t take long to produce! Ten days less wait
and as huge as the best selling whopper improved! No sweet bell
pepper beats this in early maturity and huge size! Sweet and
crunchy, about 4-1/2″ x 4-1/2″, it’s thick walled and blocky.
Upright plants reach about 22″ in height, and perform well
under a variety of conditions. Tolerant to TMV and PVY. 61
days.

LET195 Fatalii ( Very hot pepper! 200-400,000 su )

One of the hottest and tastiest peppers available, from the Central African Republic. Habanero-type peppers with delicious citrus flavor and few seeds. Golden-orange 3″ long fruits are borne in abundance on sturdy 30″ plants. A great choice for pots and can be overwintered inside. 90 days from transplant. Excellent heat, flavor and just an all-around beautiful pepper. Very similar heat to a Habanero but the heat stings you quicker. Great for Salsas and Hot Sauces. Flavor pairs nicely with other citrus fruits such as limes, lemons, pineapple and mango. 75 Days

PEP781 Firecracker ( Hot Ornamental Pepper )

Excellent container grown pepper. Upright conical fruits, 3/4 x 1-1/4″ fruity flavor, cream to purple to orange to red, look like Xmas lights, 35,000 scoville units, 60 days.

PEP315 Fish Pepper ( Medium Hot Pepper )

A medium hot pepper. Beautiful green and white variegated
foliage on 18-24″ plants. Pendant fruits 2-3″ long, ripen from
cream with green stripes to orange with brown stripes to all
red. Traditionally used in oyster and crab houses around the
Chesapeake Bay. Perfect for salsa. 80 days from transplant.

LET196 Flaming Flare ( Slightly hot pepper 500-1,000 su )

2015 AAS Edible Vegetable Winner. Most Fresno peppers are considered rather finicky plants that typically grow better in warm and dry climates. The fact that Flaming Flare is an AAS National Winner means it performed well in all AAS trial sites. The fruit is ideal for making chili sauces and the heat of that sauce will increase depending on how late in the season the peppers are harvested.

Flaming Flare is an exceptional pepper that was sweeter tasting than similar Fresno types and consistently produced larger fruits and more peppers per plant. Yet another AAS Winner that culinary gardeners should consider for their kitchen gardens. 75 Days

PEP350 Fresno Chile ( Hot Pepper, Around 20-30,000 Scoville Units
)

1 x 2-1/2″, smooth tapered, vigorous 28″ plant, TM resistant, green to red, good pickler, very hot, 75 days.

LET197 Garden Salsa ( Mildly hot pepper )

Developed just for salsa, this medium-hot chile pepper turns out to be heavy bearing and delicious, too! Boasting just the right amount of heat, it can be picked green for salsa or allowed to turn red for full nutritional kick and use in salads, sauces, and more!

Garden Salsa Hybrid scores 3,000 Scovilles on the heat index, which gives it a nice little bite in salsa but doesn’t produce so much heat that diners have to be warned before they try it! It’s a great all-purpose pepper, because it does offer a nicely nuanced flavor that works in a variety of dishes. Great for adding a zesty kick to homemade salsas, but also chili and other dishes. Fruits are 8″ long by 1″ across, usually picked green for salsa (they mature red), and classed as mildly-hot. Peppers get hotter in dry weather. 75 Days

LET198 Georgia Flame( Mildly hot pepper )

A piquant pepper from the Republic of Georgia, up to eight inches long, with thick, crunchy flesh. Two-foot high plants produce copious amounts of fruit throughout the season. An excellent salsa pepper. Excellent plant for patio, medium hot, 2 x 8″ fruits. 90 days from transplant.

PEP770 Greek Golden Pepperoncini
Pepper ( Very mild, about 2000 SU )

Classic garnish for sandwiches, pickling, or Greek salads. Golden color before maturing, 1-1/2 x 4″ peppers change from golden yellow to red. 75 days

PEP375 Griller ( Sweet
Frying/Roasting Pepper )

1-1/2 x 6″, green turning red, spicy but not hot, excellent grilled, good cool weather performer, 72 days.

PEP773 Gypsy ( Sweet Pepper )

Winner. Very prolific frying and roasting pepper with great taste! The unique colors of the maturing peppers make them an attractive landscape plant as well. This All-America Selections winner is a very prolific frying pepper that is also recommended fresh in salads. Tapered fruits grow 4 1/2″ long by 2 1/2″ wide and matures from yellow to orange to red. 62 days.

PEP098 Habanero ( Very Hot Pepper!
300000 SU )

This family is the hottest of the hot, Capsicum Chinese,
reportedly 1,000 times hotter than Jalapeno. Native to the
Yucatan, 1″ by 1-1/2″ lantern shaped pods, with thin, wrinkled,
light green flesh, ripen to a golden-orange. Slow to germinate,
must be grown in warm, moist conditions. A Caribbean favorite.
Plants grow 36″ tall. 95 days.

PEP766 Habanero Big Sun ( Very Hot Pepper )

Matures bright gold, African origin, large, wrinkled, very hot fruity flavor, bushy plant, 90 days.

PEP385 Habanero Magnum Orange ( Very Hot
Pepper! 210000 SU )

Brilliant orange, large bonnet shape, uniform, highly productive, loads of perfect peppers, very hot! 93 days.

LET199 Habanero Mayan Red( Very hot pepper, about 250,000 scoville units )

“HOT” new look for the Habanero, elongated, glossy bright red! 30-36″ tall plant produces high yields of 3-4 inch glossy bright red hot peppers. Peppers are lantern shaped, longer and more slender than a typical Habanero. Ready to eat when they are still green (70 days) but are more succulent and nutritious if allowed to ripen to red (90 days). Early maturity variety that is good for cooler climes. 90 days.

LET200 White Habanero ( Very Hot
Pepper! 100000-300000 SU)

A wonderful new addition to an old favorite. Small bushy plants
yield loads of these 1″-2″ creamy-white, top-shaped fruit. This
Caribbean variety is a favorite for its smoky taste and extreme
heat. Ornamental and unique.

LET201 Yellow Habanero ( Very Hot Pepper! In the 300,000 range SU)

This yellow version has the full flavor of a true Habanero pepper, a complexed but balanced fruity and floral flavor. Like all Habanero variations, these yellow babies are extremely hot.

PEP412 Chocolate Habanero ( Very Hot
Pepper! 220000 SU )

An outstanding hot chile pepper made superior in every way through quality breeding. Expect very high yields of crunchy, 2 1/2″ fruits, velvety brown inside and out, and packing some serious heat. Who knew that a pepper this hot could be so flavorful? But it is. Supersized fruits are extra versatile in the kitchen, adding just the right kick to stir-fries, salsas and sauces. 93 days.

PEP328 Healthy ( Sweet Pepper
)

Russian variety introduced to U.S. gardeners by SSE in 1993.
Early maturing 24-30″ plants are loaded with sweet
wedged-shaped fruits, 2½” at the shoulder by 4″ long,
ripening from yellow to orange to red. Developed at the
Institute of Vegetable Breeding and Seed Production on the west
edge of Moscow. 70 days from transplant.

LET202 Holy Mole ( Tangy, Spicy Pepper )

Holy Mole is the pasilla-type pepper you must grow for the famous mole sauce and other Mexican cuisine. It is mildly hot at 700 Scovilles with a nutty, tangy flavor.
F1 Hybrid. Plant produces good yields of 9″ long by 1 ½” wide chocolate brown hot peppers. Peppers are mildly hot, have thick walls, and turn from glossy dark green to chocolate brown when mature.
Plant has green stems, green leaves, and white flowers. Used to make the Mexican Mole Sauce. Also can be dried and ground. 85 days.

LET203 Hot and Happy Mix ( Mix of Mildly Hot to Hot Pepper 5000-20000 SU )

Mix of range of hot peppers, all colors and shapes, varying heat, for the bold and adventurous.

PEP376 Hot Banana ( Spicy, Warm to
Mildly Hot Pepper 5000-7500 SU )

Banana shape, yellow turning red, 2 x 6″ tapered, spicy, use fresh, canned, or pickling, 64 days.

LET346 Hot Burrito ( A pepper with a little heat )

This is just a great all around pepper for the kitchen or patio! It is very ornamental, easy to grow inside in containers in bright light or on the patio, in a basket on the porch, balcony, etc. It offers a profusion of peppers that has so many culinary uses. The compact plant will only grow about 12 inches tall in most situations and can fit in about anywhere.
1″ x 4″ pointed fruits slowly turning from pale green to red.
Add a fully ripe Hot Burrito pepper to a bottle of your favorite oil or vinegar to infuse it with flavor. They’re delicious fresh or in recipes, or add them to skewers for grilling. Peppers become hotter as they mature, with a Scoville rating of 3,000-6,000.

LET209 Hot Sunset ( Mildly hot pepper )

or banana or wax pepper lovers who desire a prolific and earlier harvest of delicious and spicy (650 Scoville units) fruits, Hot Sunset is for you. Large, healthy, vigorous plants are disease-free and produce tasty and attractive fruits all season long. The AAS Trial judges noted what a great taste this thick-walled pepper has, not like other hot peppers where all you get is heat.

We think this tasty morsel should be featured on a TV cooking show where chefs compete to bring out the best in this goodie, whether it’s prepared fresh, grilled, roasted or pickled, it’s sure to win over even the most particular foodie!

90-120 days.

3531 Hungarian Apple ( Warm to slightly hot pepper
)

A variety of highly aromatic and very meaty pepper, which is perfectly suited for fillings. Very popular pepper in Hungary. Round 2″ apple-like shape, cream to red, thick crunchy flesh, great flavor, medium hot, 78 days.

PEP748 Italian Sweet Roaster ( Mild roasting pepper )

These plants produce lots of 7-8″ long x 1″, curved peppers with a wondeful mild, but a bit warm flavor. Peppers grow green to red, great grilled or in salad, good yield, 85 days.
To cook on the grill: brush the skin of each pepper with olive oil, place the peppers on the grill, cover and cook until tender, about 10 minutes, yummy!

PEP411 Jalapeno Gigantia ( Mildly hot pepper, 5000 or more shu )

Plant produces good yields of 5″ long hot peppers. Peppers are mildy hot, have thick walls, and turn from glossy dark green to scarlet red when mature. Plant has green stems, green leaves, and white flowers.
Usually used when green. Favorite type for slicing, stuffing, grilling, or pickling. Good for making salsa. Ideal for cutting in half and filling with cheese. 70 days.

LET347 Jalapeno Orange Spice ( A pepper with a good bit of heat )

Also known as Numex Orange Spice. This pepper originates from the USA and was created by the New Mexico State University’s Chile Pepper Institute often referred to as NuMex. It is a cross between a early jalapeno and a permagreen bell pepper. These are early producers that produced throughout the entire summer. This is about half the size of a standard jalapeno.
The wonderful thing about these peppers other than the ornamental appeal is the flavor of the peppers, these have a wonderful fruity-citrus taste and are packed with nutrition, and distinct spicy/fruit flavor.
Grows about 2 feet tall, SCU estimated at 2000-8000.

PEP392 Jalapeno La Bomba Pepper ( Medium Heat Pepper, around 5000 Scoville Units )

F1, 2.75 x 1″ green, 18″ tall perfect for patio, sturdy plant, great flavor, medium heat, continuous yield, 56 days.

PEP777 Jalapeno M

73 days. This is the pungent little dark green pepper found in rings atop nachos and chopped in Mexican sauces both sweet and hot, with an addictive flavor that has made it one of the most popular seasonings in American dishes!
Just 3 1/2 inches long and about 1 1/2 inches wide, these rounded, thick-walled fruits are borne in great numbers on very vigorous 26-inch plants. They are ready to pick when dark green, delivering 4,750 Scovilles of heat!

LET220 Jalapeno Purple( Hot Pepper
5000-10000 SU)

75 days. A large, Jalapeno pepper that turns deep-purple before
maturing to red. Full Jalapeno flavor and heat; great for salsa
and other Mexican foods. Plants are both productive and
ornamental.

LET221 Japones Hot ( Very Hot Pepper!
15000-35000 SU )

Ultra hot, used in Szechwan spices, red 2″ x ¼”, large
clusters of 6-8 pods, upright bush, 80 days.

PEP410 Jaloro ( Mildly hot pepper, about 5000 shu )

This is quickly becoming one of our favorite peppers. The Jaloro is a hybrid version of the jalapeno, created by the Texas Agriculture Extension Service in 1992. It is basically a yellow jalapeno, but turns red if left un-harvested for long enough. It can be used at any stage of its maturation, but is commonly used while yellow. The heat is slow to build, then shoots up and slowly drops off.

Excellent pickled, for salsa or any Mexican dish. The Jaloro is juicy and meaty, with thick walls. It tastes like a regular jalapeno but slightly more fruity. 75 days

PEP355 Jamaica Scotch Bonnet Red ( Very Hot
Pepper! 100000-350000 SU)

Super hot, oblong 2″ bonnet shape, for hot Caribbean dishes, tastes like Habanero, 90 days.

PEP377 Jingle Bell ( Sweet Bell
Pepper )

Lunch box size, crisp and sweet mini bell peppers in a blend of healthy bright colors. Highly prolific stocky plants bear golf ball size blocky fruits ripening from green to yellow, orange, red and chocolate.
Excellent fresh flavor, can be stuffed with olives and feta cheese or with cabbage and then pickled. Weighty plants. 60 days.

LET228 Joe E Parker ( Mildly Hot Pepper )

Named after Mr. Joe E. Parker, a graduate of NMSU’s College of Agriculture and Home Economics, who helped to evaluate this selection of chile. The ideal pepper for roasting, stuffing, or canning, in addition to using fresh. This pepper has thick walls, uniform, 6 to 8″ long peppers, with few seeds and big yields! Very productive plants. Peppers turn red when mature. 500-2,500 Scoville heat units.

PEP379 Jumbo Sweet Bell ( Sweet
Bell Pepper )

F1 Giant 4 x 7″, green to crimson red, 3-4 lobe, -1/2 lb+, thick wall, crispy sweet flavor, resists TMV, 72 days.

PEP038 King Of The North ( Sweet Bell
Pepper )

The huge, blocky shape of these thick walled, bright fruits
makes them a popular choice for stuffing, 6 inches long by 4
inches across. Mild taste becomes even more mellow as fruits
mature. Bears in a hurry. 68-70 days.

LET222 Lemon Chile ( Medium Hot Pepper )

Peruvian seasoning pepper, very popular, featurs 3/4 x 2″, bright yellow, lemon flavor with zest, few seeds, great dried, 100 days.

PEP767 Mad Hatter Hybrid ( Sweet pepper with a slight bit of heat )

2017 AAS Edible Vegetable Winner
This exotic pepper wins on uniqueness alone! However, the plant’s vigor, earliness, high yields, large size and awesome taste all contribute to its high score among AAS judges. Mad Hatter is a member of the Capsicum baccatum pepper species from South America commonly used in Bolivian and Peruvian cuisine.
You can impress your friends by growing this pepper and showing off the novel three-sided shape and deliciously sweet taste. The taste has a refreshing, citrusy floral flavor that remains sweet, only occasionally expressing mild heat near the seeds.
Be prepared for vigorous and robust plants that are easy to grow because they were bred for North America”s many growing conditions. Use your abundant harvest raw in salads, pickled or stuffed with cheese, a new favorite!

PEP066 Marconi ( Sweet Pepper
)

Traditional long red sweet peppers, imported from
Italy. Large plants bear tasty, 3-lobed fruits which grow up to
12″ inches long and 3″ across at shoulders. Good green or
mature red for salads and for frying. 70-72 days.

PEP779 Mariachi Pepper( Mildly hot Pepper
)

Big on color and flavor but small on heat!
2006 All-America Selections winner. It’s the perfect pepper when you want a blast of color but just a hint of heat. The compact 18-24″ plants yield loads of 4″, coned shaped fruits that change brilliantly from creamy yellow to bright red all summer. The taste is spicy but only mildly hot. Freeze to provide fresh spicy peppers all winter. Early and continuously productive. Compact plants for patio, 66 days.

LET223 Mazano Red ( Medium Hot Pepper )

A black seeded pepper ( some folks are surprised when they cut into them and see the black seeds ), Manzano peppers are relatives of the hot and spicy South American Rocoto pepper. Featuring an apple shape, turns red, perfect for mid hot salsa, 20,000 scoville units, perfect for stuffing.
The Manzano pepper has a medium heat level and a delicious fruity flavor. The Manzano pepper has an apple-like shape with thick walls. The pepper’s thick walls make the Manzano seem similar to a smaller version of the Red Bell pepper, but Manzano peppers are more flavorful and spicier. Popular in salsa and hot sauce, the Manzano pepper has a refreshing citrus flavor and a mild to medium heat level. 80 days.

LET224 Mexibell Improved ( Medium Hot Pepper )

1988 AAS Edible Vegetable Winner. MexiBell looks like a sweet pepper, but it’s not. This bell pepper has an entirely new flavor – pungent. It combines a 3 to 4 lobed blocky bell fruit shape with the flavor similar to an Anaheim pepper. If desired, you can control the heat by cutting out the entire seed core, removing all seeds and white ribs. The productive 24-inch MexiBell plants are tolerant of Tobacco Mosaic Virus. Foliage provides an excellent canopy over the peppers that can be harvested in 120 days from seed when mature green or at 140 days to red.

PEP273 Miniature Chocolate Bell (
Sweet Bell Pepper )

An amazing little miniature bell pepper producing 70 or more
fruits a plant. The fruits average 2 1/2 inches wide by 1 1/4
inches long. Peppers ripen from green to chocolate brown.
Produces in only 55 days.

PEP271 Miniature Red Bell ( Sweet
Bell Pepper )

An amazing little miniature bell pepper producing 70 or more
fruits a plant. The fruits average 2 1/2 inches wide by 1 1/4
inches long. Peppers ripen from green to red. Produces in only
55 days.

PEP272 Miniature Yellow Bell ( Sweet
Bell Pepper )

An amazing little miniature bell pepper producing 70 or more
fruits a plant. The fruits average 2 1/2 inches wide by 1 1/4
inches long. Peppers ripen from green to yellow. Produces in
only 55 days.

PEP353 Mirasol ( Mildly Hot Pepper 3,000+ Scoville Units
)

This is a real beauty! Known for its distinct berry like, fruity flavor. Their full bodied flavor enchances potatoes chicken, and pork. Spices up extremely hot salsas, stews, escabeche, yellow mole, and sauces. Upright clusters, 2 x 5″, thin skin, medium hot, 77 days.

PEP775 Monster Yellow( Sweet Pepper )

Harvest yields of giant, elongated fruits. Strong 27″ plants bear sweet, meaty, enormous fruits that can grow up to 8″ long and 4″ wide. As the fruits mature from green to bright sunny yellow the sweet flavor intensifies. Perfect fresh, fried, stuffed or roasted. 70 days.

LET225 Mosco ( Medium Hot Pepper )

These chili peppers are excellent for grilling, roasting or stuffing. The Mosco pepper is the larger version of the Mirasol or Pueblo chile. It was developed by the Colorado Agricultural Experiment station using selective breeding and released for commercial growing in 2005.
Mosco has thick fruit walls and high yield potential. Mosco is more pungent than a typical Anaheim-type pepper, having an estimated pungency of 5,000-6,000 Scoville units.

LET226 Mucho Nacho ( Mildly Hot Pepper 4000-8000 SU )

F1, Jumbo jalapeno, 4″, heavier, milder than others, green to red, virus resistant, fine for patio, 4000 scoville units, 69 days.
This jalapeno is fatter and longer than the standard jalapeno and hotter, too! Vigorous plants yield lots of hot peppers that ripen to red when fully mature. Use some green and leave some to ripen for a pretty addition to your favorite dish.

LET227 Numex 6-4 ( Mildly Hot Pepper 4000-8000 SU )

The plant produces good yields of 7″ long by 2″ wide Anaheim type hot peppers. This is an improved variety of the NuMex 6-4 with a consistent medium heat level. The plant yields 10% more peppers than the old NuMex 6-4 and has 5 times more flavor compounds. Peppers turn from green to red when mature. The plant has green stems, green leaves, and white flowers. A perfect variety for frying, stuffing or used fresh green or dried red.
An improved New Mexico green chile with mild heat and great flavor. The original New Mexico 6-4 seed from a 1957 seed bank was used to reselect this variety with all the best attributes. The result has more flavor with higher yields and more uniform heat. All of the improved New Mexico green chile cultivars from New Mexico State University carry the ‘NuMex’ name.

LET229 Numex Sandia ( Mildly Hot Pepper )

This new Sandia variety has superior flavor, uniform high heat level, better plant and pod uniformity, higher yield and a thick fruit wall. This fantastic New Mexico green chile was developed from the original heirloom Sandia Hot using natural plant selection techniques. However this Numex Sandia Select comes with a little more heat than the original, and that’s the way we like it. The dark green pods are 8″ long and grow on productive 35” tall plants.

This large thick fleshed green chile is hot and has great flavor. Its thick walls make it great for chopped green chile to use on cheeseburgers, eggs, potatoes and almost everything you eat! Or keep the pods in one piece and stuff and fry for spicy chile rellenos. It’s easy, just roast, peel, stuff with cheese or a meat mixture, batter and deep fry units. About 6,000 scoville units. 78 days.

PEP338 Orange Sun ( Sweet Bell Pepper
)

Solar orange, 4 x 4″, 3-4 lobe, very tasty fresh or fried, 75
days.

PEP390 Pardon Pepper ( Warm to hot Pepper )

Famous Spanish heirloom. Named after the town where they originated. Harvest Padron peppers when they are 1–1 1/2″ long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2–3″ long. Typically sautéed in olive oil with a little sea salt and eaten as tapas (appetizers) in Spain. 60 days.

PEP111 Pasilla Bajio ( Spicy, Warm
to Mildly Hot Pepper 500 SU )

The “Chile negro” pepper so popular in the Southwest and Mexico
when used fresh. While classified as a hot pepper, Pasilla
(“little raisin”) has almost no heat. Fruits have a berry,
almost herbal, flavor, and add a zest to sauces, soups, stews
and dishes. Strong, upright plants produce heavy yields of
uniforms, 8 to 10 in. pepper, thin-walled, slender, very dark
blackish-green maturing to dark-brown. Easy to grow. Good
resistance to Tobacco Mosaic Virus. 78 days.

PEP068 Pepperoncino ( Spicy, Warm to
Mildly Hot Pepper 250-500 SU )

The little Italian peppers found pickled in gourmet produce
departments. Our strain is imported directly from Milan, Italy,
and is unsurpassed for purity and for productivity. Abundant
yields of thin, yellowish green fruits turing red when mature, most often used in the young golden stage, 2 to 4 inches long, sweet
until late maturity. Perfect for canning. Plants are vigorous, reaching a
height of about 30 in. 72 days.

LET284 Peppi Red ( Sweet Seedless Pepper )

Seedless sweet peppers. The Peppi pepper collection will grow seedless fruit under the right conditions! Grow plants in isolation from other, non-seedless peppers to produce seedless fruit that makes chopping quick and easy for recipes.
These small, pointed fruits offer incredible sweetness and rich flavour.
The fruit are often seedless and are great for snacking fresh off the plant.
To produce seedless fruit, it is required to grow it in isolation from other (non-seedless) pepper varieties.
If it is not isolated, it will produce larger, great-tasting fruit with just a few seeds.
Best grown in-ground with support of stakes or a cage. It is a large plant in the ground, growing 36-48 inches tall and a spread of 24-36 inches or so. 50-55 days.

LET301 Peppi Yellow ( Sweet Seedless Pepper )

Seedless sweet peppers. The Peppi pepper collection will grow seedless fruit under the right conditions! Grow plants in isolation from other, non-seedless peppers to produce seedless fruit that makes chopping quick and easy for recipes.
These small, pointed fruits offer incredible sweetness and rich flavour.
The fruit are often seedless and are great for snacking fresh off the plant.
To produce seedless fruit, it is required to grow it in isolation from other (non-seedless) pepper varieties.
If it is not isolated, it will produce larger, great-tasting fruit with just a few seeds.
Best grown in-ground with support of stakes or a cage. It is a large plant in the ground, growing 36-48 inches tall and a spread of 24-36 inches or so. 50-55 days.

PEP005 Pequin ( Very Hot Pepper!
100000-150000 SU )

The numerous, very hot, ( can go over 100,000 scoville units! )
pendant fruits of this bushy plant can grow up to 4 inches long
useful for flavoring hot sauces, hot oils, and chilies. Plants
can be overwintered indoors. 105 days.

3309 Peter Pepper

( A medium Hot Pepper 5000-30000 SU )
It is absolutely the novelty of the garden. Special heirloom red ‘anatomical’ hot peppers. Thought to originate out of the Appalachian region. In addition to the novel shape, this is actually a fine tasting pepper with plenty of heat. Besides being a real conversation piece, it is a good cooking pepper that has a thick fleshy pod that is fairly hot with a unique spicy flavor. It makes a wonderful pot of chili.
A slow germinator, can take up to 2-4 weeks to germinate. It is easy to grow in containers or gardens.

PEP340 Pimento L ( Sweet Pimento
Pepper )

Dark red, heart shape, delicious sweet fruits, 5 x 2-½”,
thick wall, 75 days.

PEP755 Piquillo( Spicy, sweet pepper )

Traditionally piquillo peppers are grown in Northern Spain and are hand picked then roasted over open fires. The peppers are then peeled, all by hand then packed in jars or tins. The roasting of the pepper gives it a rich, spicy-sweet flavor.
75 days.

PEP125 Poblano ( Spicy, Warm to
Mildly Hot Pepper 2500-3000 SU )

75 days Slightly hot with a sweet flavor. Dark green 6″ x 3″
fruits mature to a chocolate-green color. Thick-walled fruits
are ideal for fresh use, stuffed, roasted, and used in rellanos
or dried as an “Ancho”.

LET285 Pot-a-Peno ( Mildly Hot Jalapeno Pepper )

2021 AAS Edible Vegetable Winner. Pot-a-peno is a fun new jalapeno pepper with a compact habit perfect for growing in containers and hanging baskets. Plentiful small, green jalapeño fruits have a traditional spicy zip that is great in any dish where you want a little punch of spice. Simply leave the fruit on the vine a few extra weeks and they will ripen to red for a sweet, spicy flavor.
This variety is earlier to mature than other jalapenos giving you a head start on your garden’s harvest. A unique trait of Pot-a-peno is how the fruit hangs down beneath the plant making it very easy to harvest without damaging the appearance or productivity of the plant. A dense foliage canopy makes for an attractive addition to your patio or balcony garden.
With Pot-a-Peno, it is easy to grow Jalapeños in a basket! Early-fruiting Pot-a-peño has a unique cascading habit that’s perfect for a hanging basket or premium container. It’s a great addition to any vegetable garden!
Pot-a-peño’s unique cascading habit is perfect for a hanging basket or container – an ideal addition to any patio or small-space garden.
Early maturing means this will be one of the first peppers to fruit in the garden.
Tons of jalapeño fruit grow under a dense canopy of small, dark green leaves.
Harvest fruit green for a traditional spicy zip in any dish or allow to ripen to red for a sweet, spicy flavour. 60-65 days.

LET230 Red Cherry Large Hot ( Mildly Hot Pepper 5000-10000 SU )

Named for its cherry-like shape, Red Hot Cherry Peppers produce medium-heat peppers with a slightly sweet taste. Peppers mature from green to red when they have developed their full flavor. Frequent harvesting through summer will improve the plant’s yield.
Red cherry-sized peppers perfect for pickling. Sturdy, upright plants, 18 to 24 inches, produce warm to medium hot, round fruits, up to 2 inches in diameter. 78 days.

LET231 Red Hot Chili ( Very Hot Pepper!
25000-40000 SU )

Small Red Chili peppers are thin-walled, conical peppers that contain about 30,000 Scoville Heat Units. This vegetable grows about 18″ tall and produces large yields of peppers that are excellent for use in sauces, or dried or pickled. 80 days to maturity. Suitable for growing in containers. Medium green turning red, thin wall, ½ x 2½”, one of the best chili types.

LET233 Ring of Fire Cayenne ( Very Hot!
Pepper 70000-85000 SU )

Classic cayenne shape with fiery flavor. Hot, straight and
tapered fruits turn red when ripe. Plant produces abundantly.
Good dried or fresh. Sow seeds indoors 6-8 weeks before the
last spring frost. Transplant when soils are warm, spacing
seedlings 12-18 inches apart. Enrich soil with mature compost.
Needs warm conditions day and night to germinate and fruit
well. Harvesting tips. Red when ripe, pick at the peak of
color.

LET234 Giant Ristra Hybrid ( Hot pepper, about 40000 shu )

This super cayenne producer yields impressive numbers of foot-long fruits.
They start off a lovely lime green then ripen fully to bright crimson red.
Exceptionally thin walls make the harvests excellent for stringing into large “ristras” for quick drying. Then snip one from the bunch when ready to use and crumble into a pot of chili or bowl of salsa.
Chop or slice thinly and eat fresh too. Strong plants hold fruits high for easy picking. Cayenne peppers have about 40,000 Scovilles of heat, six times hotter than a jalapeno but one third to one tenth the heat of a habanero.

Website: How to make a Ristra

PEP774 Round of Hungary ( Sweet Pepper )

(Tomato Pepper) Very unusual specialty pimento cheese type, ribbed red, flattened, thick delicious flesh, great stuffed or in salad, 65 days.

PEP296 San Luis Ancho ( Spicy, Warm
to Mildly Hot Pepper 1000-1500 SU )

A great Ancho/Poblano type that matures in 80 days, 5″-6″ fruit
are of high quality and medium meat. The dark-green fruit turn
deep-red when mature. A must for Mexican foods and great fresh
or dried. One of the most popular chilies in Mexico.

LET236 Giant Sahuaro ( Mildly Warm to Hot Pepper 500 Scoville Units
)

Huge, flavorful mild peppers. F1, Improvement on Big Chile II, large 9″ long, strong plant, resists sunburn, for salads or roasted, mild 500 scoville, 68 days.
Giant 9-inch fruits mature from bold green to deep red, packing nutrition into every bite. And although it’s classified as a hot pepper, Sahuaro has such a mild bite that you can eat it raw as well as use it for stuffing, grilling, and baking!

PEP118 Serrano Chili ( Very Hot Pepper!
10000-25000 SU )

Very hot, whether green or mature red, this flavorful pepper is
perfect for chili sauce, salsa, hot pepper and vinegar and
pickles. Vigorous 30″ plants are laden with these 2″ medium
thick walls. 85 days.

LET237 Serrano Purple ( Mildly Hot
Pepper! 8000-22000 SU )

These beautiful peppers are slightly longer than the traditional Serrano pepper and are wider close to the stem part of the fruit. They tend to be slightly milder than regular Serrano peppers. The pods color during ripening from green, to deep purple and finally red. The plant produces large purple flowers. The peppers are delicious in salads and salsas.

PEP218 Serrano Tampiqueno ( Very Hot
Pepper! 10000-15000 SU )

The most popular serrano in Mexico. The very hot, candle flame
shaped fruits are 2½” x ½”, light green maturing to
orange red with medium thick walls and their own unique flavor.
2-3 ft. tall plants are vigorous and ever bearing, thick wall, spicy citrus flavor, great sauce component. Good for the home and market gardens.

PEP382 Shishito ( Japanese Pepper for Tempura, Shish Kabob )

These glossy green peppers with the crinkly thin skin are petite like jalapenos, but with a mild, sweet flavor all their own. Grilled or pan-roasted and lightly salted, shishitos may make the easiest, most mouth-poppable snack you’ve ever had. Beware: one in every ten packs a spicy punch.
This medium early, small, sweet, thin-walled glossy green pepper is popular in Japan. The fruits grow up to 3-4″ long. Plant has a spreading habit and produces prolifically. Good for garden, greenhouse and open field growing.
Also known as Wrinkled Old Man Pepper. 1/4 ounce peppers are crisp, thin skinned, for tempura, shish kabob, very productive, 70 days.

LET355 Snick Snack ( Sweet
Snacking Pepper )

Sneak in to the latest Pepper craze, Snackers! These deliciously sweet, snack-size red peppers taste so good right off the plant that they might never see the inside of your kitchen. Kids love them for snacks and lunches, and they also taste great in salads and stir-fries. Wonderfully tasty and crunchy, 3½ ” long, yellow to orange to red, 60 days. Compact plants make wonderful patio plants or will thrive in garden.

PEP072 Spanish Spice Hybrid ( Sweet
Frying/Roasting Pepper )

Enticingly flavorful and aromatic when grilled or fried, this
European import looks like green chili pepper, but has a
pleasing spicy taste, rather than heat. Extra early fruits
average 7 inches in length and are sensational when cooked are
raw in salads, and add spice to any gourmet recipe.
Exceptionally thin walls allow these peppers to cook quickly,
making them excellent in stir-fry and recipes cooked with other
vegetables. A heavy yielder. 63-38 days.

PEP782 Sriracha Hybrid Jalapeno ( Mildly Hot Pepper )

You can easily make your own Sriracha Sauce at home using these peppers. Sriracha Pepper is a hybrid Jalapeno. It produces large, uniform dark green peppers that mature to a dark red color. Mature peppers are around 5″ long and 1.25″ wide with thick walls.

Sriracha Pepper is mildly hot and ranges 2,300-2,500 Scoville. It is a great choice for roasting, pickling or slicing. Huy Fong Foods makes the extremely popular Sriracha brand sauce. They use red-hybrid Jalapeno peppers for their sauce along with other ingredients. Homemade Sriracha sauces will vary in taste but the two main components that resonate with Sriracha sauces are heat and garlic. 80 days.

PEP007 Super Chili Hybrid ( Chile Type
Hot! Pepper 20000-40000 SU )

One of the most pungent chili peppers available. Very
ornamental, semi-compact, 24″ plant bearing 2-1/2″ elongated
fruits with plenty of chili pepper. Bred for increased yields.
Bring plants in where winter is severe to have a continuous
supply of these peppers all winter. Ripens to green to orange
to red. Ideal for patio, container, and windowsill gardens. 75
days.

PEP400 Super Heavyweight Bell Pepper
( Sweet Bell Pepper )

F1, Huge, 8-9″, blocky, thick wall, green to yellow, sweet and crunchy, eat fresh or stuffed, 77 days.

IP280 Sweet Pickle( Sweet pickling pepper )

The perfect pickling pepper, Sweet Pickle looks as good as it tastes with colorful “Christmas tree light” fruits of yellow, orange, red, and even purple. This little pepper is so charming that you should plant an extra bush or two in containers just for the eye appeal.

When fully ripened to a scarlet red, they are very sweet- not hot or bitter. Excellent fresh as well as pickled! Perfect for containers! Enormously popular as a mixed-color pickling pepper, as its name suggests, but equally enjoyable when eaten raw.
These peppers are about 2 inches long, tapering to a blunt end. Thick-walled and very sweet, they hold up beautifully on the plant, and keep their color, shape, and texture nicely when pickled. So appealing as they ripen into warm shades in the sunny garden.

Easy to grow and very heavy-yielding, Sweet Pickle plants reach 12 to 15 inches high and wide — perfect for containers or a low edging around the veggie garden! Or dot them among your sun-loving flowering annuals — they’ll keep some pests at bay, and they look terrific! 65 days.

For more than 100 other pepper varieties, all in stock and ready to ship, visit our Pepper Seed seed page.

PEP120 Tabasco ( Very Hot Pepper!
30000-50000 SU )

81 days. Exceptionally hot – one of the hottest peppers ever
developed. Bred for the famous extra-hot Tabasco sauce. Fruits
ripen from yellow-green to red, and are easily harvested.
Vigorous, high-yielding.

LET256 Tam Jalapeno ( Mild heat, 2000 SU )

1,000-1,500 Scovilles. As its name suggests, the Jalapeno TAM is of the same family as Jalapeno Early or M; however, the creators at Texas A&M University developed this jalapeno to be way milder than its relatives. In short, if you like the taste of the Jalapeno but can’t take its heat, this one is for you! TAM Jalapeno is also a very productive variety that is resistant to disease. Great for stuffing or grinding to make chili powder!

PEP320 Tepin ( Bird’s Eye ) ( Very Hot
Pepper! 70000-100000 SU )

One of the world’s hottest pepper, unique ¼” round, red,
usually pickled with stem when green, Mexican native, 200
days

PEP747 Thai Dragon F1 ( Hot pepper, we estimate about 60-80 thousand shu )

Not for the faint hearted, this variety gives habenero a run for its money. The prolific plants often yield up to 200 fruits 3-1/2 inches long. Upright clusters of pointed red peppers, very hot, useful in fire-breathing oriental dishes, 70 days.

PEP297 Thai Hot ( Very Hot Pepper!
5000-10000 SU )

A great little pepper to grow in pots or in the garden.
Absolutely loaded with little ½” fruits ripening from
green to red, averages 200 fruits per plant, very hot!. If
picked clean, a nice second crop will set on just in time for
your holiday decorations. 85 days from transplant

LET310 Trinidad Scorpion (Incredibly Hot Pepper!
over 1,460,000 SU! )

One of the hottest peppers in the world! Trinidad Scorpion pepper is hotter than the Bhut Jolokia and Naga Morich. Feels like a Scorpion is stinging your mouth! These peppers are plump and sometimes have a little tail resembling a Scorpion. Fruit has a slight fruit and citrus flavor. High yielding producer of hot peppers. The Scorpions come in at over 1,460,000 Scoville units.

PEP780 Valencia( Bell Pepper )

Very unique, sweet pepper. Very large size for a bell pepper, with blocky 4.5 long and wide size. A beautiful pepper changing from deep green to a bright, sparkling red-orange color as it ripens. Very sweet flavor, it maintains it’s firm shape in the fridge for days. Excellent for eating fresh or adding color to salads. Ideal for stuffing. Try serving them grilled, roasted, or stir-fried. Resists TMV, 90 days.

PEP398 Violet Bell ( Sweet Bell Pepper )

4 x 4″, pastel violet, super sweet, appealing color for garnish, 72 days.

PEP345 White Bell ( Sweet Bell Pepper
)

3-4 lobe, medium thick flesh, matures white to yellow to red,
68 days.

PEP055 Whopper Improved Hybrid (
Sweet Bell Pepper )

Huge fruits are completely 4″ by 4″- yield is enormous, and
quality is top-of- the-line. Fruits are 4-lobed with
thick-walls that hold up well for cooking or stuffing, yet
remain sweet, tender and juicy. Protective foliage on strong
plants; resistant to Tobacco Mosaic. Superior in every way! 71
days.

PEP776 Wicked Ghost Hybrid Very hot! ( About 800,000 scoville units )

New! After trying this pepper, we have decided it replaces the Carolina Reaper as our favorite hot pepper due to it’s flavor and heavy production. It makes a wonderful infused “ghost salt” ( click here for a great link for making infused salts ) and has good flavor on it’s own.
With an extremely high heat level, an estimated Scoville rating of more than 800,000, this hybrid ghost pepper seriously brings the heat. Smooth skinned, deep red, pointed, lantern shaped, 2 1/2″ peppers are very attractive and wrinkled like habaneros. Some fruits may ripen to a deep brown color. Fruits mature about 10 to 12 days earlier and have higher yields than similar open-pollinated ghost varieties.
A very good container plant. 85 days.

PEP408 Yatsufusa ( Mild Hot )

Yatsufusa is a hot specialty pepper that originated in Japan and is also known as chilies Japones. The peppers grow in upright clusters of 5-6 at the top of an 18-24″ tall multi-branched plant and have a flavor similar to cayenne or Thai peppers. The 2-3″ long fruits are harvested both green (mild heat) and red. The mature, dried fruits are ground and used in shichimi togarashi, a popular condiment. 80 days.

LET441 Yellow Bountiful ( Sweet Pepper )

This is one big bell pepper! Gigantic, colossal yellow bell, 8 x 4″, wonderfully sweet and meaty, 90 days

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Jim’s Plant Growth Stimulator

Please note that this is not a plant food or fertilize, this is a combination of natural ingredients intended to improve plant growth. Many greenhouse growers and commercial farms use a combination of these ingredients in their growing process. We have been using this formula in our gardens, fields and greenhouses since 1992, and we use it on everything we grow. We would not make this available to our customers if we did not firmly believe that it does enhance the growth and health of plants that it is applied to.
To see the results for yourself, we advise using it on some plants and not on others and see the difference.

Note: We only ship this product to addresses inside the USA.

The following ingredients are used in making Jim’s Plant Growth Stimulator:

Gibberellic Acid

Gibberellic Acid is a member of a type of plant hormone called Gibberellins, which regulate the growth rate of plants. It was first discovered in Japan, in 1935 as a result of the study of a condition
common in rice plants called “foolish seedling” disease, which caused the plants to grow much taller than normal. The effects of gibberellins weren’t widely understood until years later.
Gibberellic Acid is EPA approved, and is commercially used to grow most fruits and vegetables we eat.

B1 Vitamins and Plant Hormones

We add a blend of plant vitamins and hormones to stimulate plant growth and allow the plant to absorb food
from the soil quicker and also assimilate micronutrients that they may not normally be able to absorb due to various soil conditions.

Micronutrients

All plants benefit from micronutrients, so we’ve added a humic acid base with Boron (B), Copper (Cu), Iron (Fe), Manganese (Mn), Molybdenum (Mo), Sulfur (S) and Zinc (Zn) in our solution.

Other ingredients

We also add a natural detergent additive that causes the sprayed on solution to “stick” to the plant leaves until the solution is absorbed by the plant, this detergent also discourages insects from feeding on the leaves for a short time after the solution is applied.

Each 8 ounce bottle of JPG01 Plant Growth Stimulator makes 16 gallons spray-on solution, you can also use a drench and pour it around the base of the plant if you prefer. The bottle comes with a 1/2 ounce measuring spoon, simply mix a half ounce of plant growth stimulator with a gallon of water and spray onto the plants, or drench the soil around the plant. :

Spray plants weekly, best to apply in early morning/late evening. Start spraying when plants are young. Can be sprayed onto vegetable plants upto harvest. Mix 1/2 ounce stimulator with one gallon of water.

JPG01 Plant Growth Stimulator

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