Events Calendar > Spring Garden Fair
We offer a wide range of delicious and unusual pepper/chile seedlings from around the world—India, South America, Mexico, Africa, the USA, and more. Whether you like sweet and juicy or hot and searing, you'll find many choices to please your palate.
Please understand that some varieties may sell out quickly or not be available due to germination difficulties.
Peppers
Extremely Hot: Bhut Jolokia C. chinense x frutescens
Extremely hot pepper from India, aka ‘Ghost pepper.’ Light green pods turn red when mature. Much variability in plants & pods. Heat level: 10
Extremely Hot: Carolina Reaper C. chinense
Declared “World’s Hottest Pepper” in 2013. Tall plants, up to 5 feet, produce fiery-hot round pods with a little tail. Ripens to red. Use fresh or dried. Heat level: 10+
Extremely Hot: Chiltepin, Tepin C. annuum
From Sonora region of Mexico. Tiny egg-shaped pods are less than ½-inch diameter. Fruits have thin flesh and are held upright on plant. Matures from green to red. Heat level: 9
Extremely Hot: Habanero C. chinense
Classic distinctive habanero flavor, fruity & fiery. Pods ripen from light green to bright orange-red. Heat level: 10
Extremely Hot: NuMex Twilight C. annuum
Edible and also an ornamental plant. Suitable for containers. Upright-growing pods start out purple, then turn yellow, orange, and finally red, and are about 1 inch long. Heat level: 9
Extremely Hot: Santaka C. annuum
A Japanese variety. Pods are approximately 2½ inches long. Ripens from green to red. Fruit grows upwards in large clusters. Very productive. Heat level: 9
Extremely Hot: Scotch Bonnet C. chinense
Classic Scotch Bonnet flavor, fruity & fiery. Pods ripen from light green to bright orange-red. Heat level: 10
Extremely Hot: Thai Hot Red C. annuum
Very productive variety. Medium-walled pods are tapered and pointed at the bottom, about 1½ to 2 inches long. Pods grow upright. Dark red at maturity. Heat level: 9
Extremely Hot: Trinidad Scorpion C. chinense
Unique pod shape with a scorpion tail, though some percentage will more closely resemble Bhut Jolokia (Ghost pepper). As hot or hotter than Bhut Jolokia! Heat level: 10
Extremely Hot: Zimbabwe Bird C. annuum
The plant produces good yields of 1 inch long by ¼ inch wide pods. Fruit grows upwards on plant. Initially light green, then orange, and finally red when mature. Heat level: 9
Hot: Aji Amarillo C. baccatum
Popular South American variety. Pods are tapered, about 5 inches long by 1½ inches wide. The shiny, greenish yellow fruit ripens to orange. Consume fresh or dried. Heat level: 7
Hot: Cayenne/Ring of Fire C. annuum
Compact plants produce early, heavy yields of cayenne-type pods. Use fresh at any stage or ripen to red for the fullest flavor and drying. Heat level: 7
Hot: Cherry Hot C. annuum
Compact plants produce heavy yields of 1 to 2 inches round, thick-walled pods. Great for pickling or stuffing, but can also be used fresh. Ripen to red for the sweetest flavor. Heat level: 6
Hot: De Arbol C. annuum
The plant produces good yields of 3 inch long by ½ inch wide hot peppers. Peppers turn from green to red when mature. Heat level: 7
Hot: Er Jing Tiao C. annuum
Beloved chile from Sichuan region of China. Thin curved pods are 4 to 6 inches long, and ripen green to red. Used in all stages: green, red, dried. Heat level: 7
Hot: Espelette C. annuum
From the Basque region of France. The fruits are conical shaped and 3 to 4 inches long. They are red when mature. Good dried. Heat level: 5
Hot: Fish C. annuum
Pre-1870s African-American heirloom. Beautiful variegated foliage. 2 to 3 inches long variegated fruits ripen from striped to all red. Traditionally used in Maryland oyster and crab houses. Heat level: 6
Hot: Gochujang King hybrid C. annuum
A classic chile from Korea. Dry and grind to make the bright red chile powder used for making kimchee and more. Hybrid. Heat level: 7
Hot: Jalapeño C. annuum
High yielding jalapeño. Hot, thick-walled fruits. Turns from green to red when mature. Best harvested when green. Excellent for making salsa and pickling. Heat level: 5
Hot: Indian Jwala C. annuum
The plant produces heavy yields of 4-inch long, slender, wrinkled peppers. The most popular pepper in India. Very ornamental with peppers in all stages of ripening. Heat level: 8
Hot: Rocoto/Manzano Red C. pubescens
The purple flowers, long, hairy stems, and jet-black seeds make this an unusual variety. The thick-walled pods are apple-shaped and are about 2 inches across. Heat level: 8
Hot: Rocoto/Manzano Orange C. pubescens
The purple flowers, long, hairy stems, and jet-black seeds make this an unusual variety. The thick-walled pods are apple-shaped and are about 2 inches across. Heat level: 8
Hot: Serrano C. annuum
Pods are about 3 inches long x ¾ inches in diameter. Round and tapered at the bottom. Dark green initially, they turn red at maturity. Excellent taste. Heat level: 7
Mild: Aji Dulce C. chinense
This heirloom pepper is similar to habanero, but with only a touch of heat. Flavor is complex and aromatic. Heat level: 2
Mild: Aleppo C. annuum
From the Kurdish area of Syria. 15,000 SHU but may be as high as 150,000 SHU. Also known as Halaby pepper. Heat level: 1
Mild: Anaheim C. annuum
Mildly hot pods are 7 to 8 inches long. Use green or red. Perfect for stuffing and Tex-Mex dishes. Heat level: 2
Mild: Ancho / Poblano C. annuum
Pods are 5 to 7 inches long and about 2¾ inches wide. The fresh pods are called poblano, and ancho refers to the dried form. A traditional stuffing pepper. Heat level: 3
Mild: Black Hungarian C. annuum
The 3 to 4 inch-long fruit has the same shape as a jalapeño. Color changes to blackish-red at maturity. Pods have a delicious flavor. Heat level: 1
Mild: Holy Mole C. annuum
Salvatierra under a new name. Hybrid pasilla-type pepper with good weight, length, and diameter. Uniform fruits mature from dark green to a chocolate color. A strong plant that produces early. Heat level: 3
Mild: Jalapeño TAM C. annuum
Developed by Texas A&M University. Has standard jalapeño flavor with much milder heat. Heat level: 2
Mild: NuMex Big Jim C. annuum
Big Jim is a popular variety. Pods are very large, 8 to 10 inches long and about 2 inches in width. The pods are thick-walled. Great taste. A Master Gardener favorite. Heat level: 2
Mild: NuMex Suave Orange C. chinense
Developed at New Mexico State University. Habanero-type flavor but much less heat. Has a citrus-like taste. Orange at maturity. Heat level: 3
Mild: NuMex Suave Red C. chinense
Developed at New Mexico State University. Habanero-type flavor but much less heat. Has a citrus-like taste. Red at maturity. Heat level: 3
Mild: Padrón C. annuum
Wonderful pepper from Padrón in Spain. Wrinkled pods are picked small and green. Often eaten fried and garnished with kosher sea salt as a tapas. Heat level: 2
Mild: Peri Dot C. bacatuum
The bell-shaped pods are bright orange and very thick walled. Excellent flavor. The plant has a long growing season, and can be used as an ornamental. Heat level: 1
Mild: Pizza Pepper C. bacatuum
Heavy, thick-walled, cone-shaped 3 to 4-inch pods with a crunchy texture and delicious flavor. Dark-red colored at maturity. Heat level: 1
Mild: Shishito C. annuum
The plant produces high yields of 2¼ inch long by ½ inch wide mild peppers. Peppers turn from green to red when mature. Similar in preparation and flavor to Pimiento de Padróns. Heat level: 2
Sweet Bell: Canary C. annuum
Thick walled green peppers mature to bright yellow. Resistant to two strains of tobacco mosaic virus. Heat level: 0
Sweet Bell: Coral (Orange) C. annuum
Beautiful big bell peppers turn from green to bright orange at maturity. Heat level: 0
Sweet Bell: Etudia C. annuum
Crisp, thick-walled orange bells are sweet and juicy, and can reach a half-pound in weight. Tall productive plants. Heat level: 0
Sweet Bell: Gourmet C. annuum
Swiss variety, sweetest orange pepper. Typically produces 6 to 12 4-lobed fruits per plant. Bell-shaped fruit is 3 inches wide and 5 inches long. Resistant to tobacco mosaic virus. Heat level: 0
Sweet Non-bell: Gypsy hybrid C. annuum
Early, heavy producer of very tasty ancho shape peppers that are sweet even when green. Plants to 18 inches. VTMV resistant. 60 days from transplant. Hybrid. Heat level: 0
Sweet Bell: King of the North C. annuum
Medium-sized green bell peppers ripen to a sweet red. Early variety is a good choice for areas with short, cool summers. Heat level: 0
Sweet Bell: Lilac Bell C. annuum
Deep purple bell peppers on 3-foot plants. Ripens from cream to lilac to purple, then to red on full maturity. Heat level: 0
Sweet Bell: Mini Orange C. annuum
Heirloom miniature orange bell from Ohio. Short, stocky 16-inch plants are covered with 2-inch fruits with 2 to 3 lobes, excellent sweet fresh flavor. Heat level: 0
Sweet Bell: Mini Red C. annuum
Heirloom miniature red bell from Ohio. Short, stocky 16-inch plants are covered with 2-inch fruits with 2 to 3 lobes, excellent, sweet fresh flavor. Heat level: 0
Sweet Bell: Mini Yellow C. annuum
Heirloom miniature yellow bell from Ohio. Short, stocky 16-inch plants are covered with 2-inch fruits with 2 to 3 lobes, excellent, sweet fresh flavor. Heat level: 0
Sweet Bell: Red Bull C. annuum
Large thick-walled peppers on strong, productive plants. Profuse foliage protects fruits from sun scald. Resistant to tobacco mosaic virus and bacterial spot. Heat level: 0
Sweet Bell: Wisconsin Lakes C. annuum
Early maturing bell red pepper was developed at the University of Wisconsin. Sweet, thick walled, 4 to 6 ounce fruits, good yields. Heat level: 0
Sweet Non-bell: Carmen F1 C. annuum
Early and beautiful Italian bull’s horn-style fruit. 6 inches long and 2½ inches wide, with shoulders tapering to a point. Very sweet when ripened to red with medium-thick flesh. Hybrid. Heat level: 0
Sweet Non-bell: Corno di Toro Giallo C. annuum
Shaped like a bull’s horn. Pods are 6 inches to 10 inches long and 1½ inches wide. Ripens to bright yellow color. Heat level: 0
Sweet Non-bell: Corno di Toro Rosso C. annuum
Shaped like a bull’s horn. Pods are 6 inches to 10 inches long and 1½ inches wide. Ripens to a deep red color. Heat level: 0
Sweet Non-bell: Cuollarici C. annuum
Large curled pod from Tricarico, great for fried peppers. A Master Gardener favorite. Heat level: 0
Sweet Non-bell: Gypsy hybrid C. annuum
Early, heavy producer of very tasty ancho shape peppers that are sweet even when green. Plants to 18 inches. VTMV resistant. 60 days from transplant. Hybrid. Heat level: 0
Sweet Non-bell: Jimmy Nardello C. annuum
Large sweet fryer and a very popular Italian sweet. Heat level: 0
Sweet Non-bell: Jon’s Long Orange C. annuum
Long, thick-fleshed peppers are a beautiful, intense orange color. The very sweet and delicious fruits are produced abundantly on healthy plants. Heat level: 0
Sweet Non-bell: Lipstick C. annuum
Sweet, thin-walled, 4 inches long, and tapered to a blunt point. Dark red at maturity. The plants are productive and relatively early producing. Heat level: 0
Sweet Non-bell: Marconi Golden C. annuum
Big, 7 to 9-inch long pods. Very sweet, great for grilling, frying, or eating fresh. Yellow/orange color. A frequent taste test winner. Heat level: 0
Sweet Non-bell: Marconi Rosso C. annuum
Like Marconi Golden, but red. Big, 7 to 9-inch long pods. Very sweet, great for grilling, frying, or consuming fresh. A frequent taste test winner. Heat level: 0
Sweet Non-bell: Romanian Gogosari C. annuum
Peppers are sweet and full flavored. Mature to red. A prolific producer. Heat level: 0
Sweet Non-bell: Sweet Sunset C. annuum
Loads of sweet and colorful banana peppers on an upright, compact plant, perfect for containers and small gardens. AAS winner. Hybrid. Heat level: 0