Spring Garden Fair Peppers/Chiles | UC Master Gardeners of Santa Clara County

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.

Check back in February for our 2027 list

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 and 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+

A dense cluster of pepper chiltepin plants featuring red and green fruits amid lush green leaves.

Extremely Hot: Chiltepin, Tepin C. annuum
From the Sonoran region of Mexico. Small egg-shaped pods are ¼ inch to ? inches long by ¼ inch to ? inches wide. Upright fruit has thin flesh. Matures from green to red. Heat level: 9

A teal basket filled with bright yellow bell peppers, showcasing a mix of smooth and slightly imperfect surfaces.

Extremely Hot: Habanero C. chinense
Classic, distinctive habanero flavor, fruity and fiery. Pods ripen from light green to bright orange-red. Heat level: 10

A pepper plant with clusters of colorful chili peppers, including purple, red, orange, and yellow, surrounded by dark green leaves.

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 and fiery. Pods ripen from light green to bright orange-red. Heat level: 10

A close-up of a pepper plant with red peppers and white flowers, with a hand pointing at the peppers.

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

Two ripe Trinidad Scorpion peppers, bright red and slightly wrinkled, hanging from a green plant with glossy leaves.

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

Tiny red chile next to a penny to show they are the same size

Extremely Hot: Zimbabwe Bird C. annuum
This plant produces good yields of 1-inch-long by ¼-inch wide pods. Fruit grows upwards on the plant. Initially light green, then orange, and finally red when mature. Heat level: 9

A blue plate piled with orange, yellow, and green elongated chili peppers, arranged closely together.

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-inch, 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, ½-inch wide hot peppers. Peppers turn from green to red when mature. Heat level: 7

A collection of colorful chili peppers in a white dish, displaying bright red and green hues, with a smooth texture and elongated, curved shapes.

Hot: Er Jing Tiao C. annuum
Beloved chile from the Sichuan region of China. Thin curved pods are 4 to 6 inches long and ripen from green to red. Used in all stages: green, red, dried. Heat level: 7

A ripe red pepper hanging from a green plant, surrounded by lush leaves with a blurred tomato in the background.

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

A hand holds a sprig of a pepper plant with green leaves and two red peppers against a blurred outdoor background.

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
Classic chile from Korea. Dry and grind to make the bright red chile powder used for making kimchee and more. Hybrid. Heat level: 7

A single glossy green jalapeño pepper on a textured brown fabric background.

Hot: Jalapeño C. annuum
High-yielding jalapeño. Hot, thick-walled. Turns from green to red when mature. Best harvested when green. Excellent for making salsa and pickling. Heat level: 5

Long skinny wrinkled green pepper on the palm of a hand

Hot: Indian Jwala C. annuum
The plant produces heavy yields of slender, wrinkled, 4-inch-long peppers. The most popular pepper in India. Very ornamental with peppers in all stages of ripening. Heat level: 8

A cluster of three peppers, two red and one green, hanging from a green plant with lush foliage in a garden setting.

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

A horizontal arrangement of green and red peppers on a gray surface, showcasing a gradient of color from green to red.

Hot: Serrano C. annuum
Pods are about 3 inches long by ¾ inch in diameter. Round and tapered at the bottom. Dark green initially, they turn red at maturity. Excellent taste. Heat level: 7

A hand holding three colorful chili peppers: two red and one green-orange.

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

A bright red pepper and a green pepper resting on a wooden surface.

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

Two peppers are displayed on a gray surface: a large green poblano on the left and a smaller red ancho pepper on the right.

Mild: Ancho / Poblano C. annuum
Pods are 5 to 7 inches long and about 2¾ inches wide. The fresh pods are called poblano, and the dried form is called ancho. A traditional stuffed pepper. Heat level: 3

A pile of red peppers with one green pepper among them, on a wooden surface.

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. Strong plant produces early. Heat level: 3

Two short blunt peppers, one red and one green

Mild: Jalapeño TAM C. annuum
Developed by Texas A&M University. Has standard jalapeño flavor with much milder heat. Heat level: 2

A close-up of two shiny, elongated green Numex Big Jim peppers in a blue basket, with small yellow peppers nearby.

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

A group of six bright orange habanero peppers on a textured brown background.

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

A variety of fresh peppers including green padron peppers, red peppers, and a brown chili in a white bowl.

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

Three irregularly shaped bright orange peppers with glossy skin on a dark wooden surface.

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

A variety of fresh green peppers in different sizes and shapes arranged on a wooden table.

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

A close-up of a hand holding a shiny, green Shishito pepper with subtle ridges, against a blurred outdoor background.

Mild: Shishito C. annuum
The plant produces high yields of 2¼ inches 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

Close-up of a glossy orange bell pepper hanging from a green stem, with a gradient color transitioning from orange to yellow-orange.

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 color up 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

Bright orange bell peppers on a healthy bright green plant

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

Close-up of green bell peppers on a plant, surrounded by dark green leaves and a light-colored flower, set in a garden background.

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

Bell peppers in shades from purple to orange/purple to red

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-tall 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-tall plants are covered with 2-inch fruits with 2 to 3 lobes, and an excellent, sweet, fresh flavor. Heat level: 0

Sweet Bell: Mini Yellow C. annuum
Heirloom miniature yellow bell from Ohio. Short, stocky, 16-inch-tall plants are covered with 2-inch fruits with 2 to 3 lobes, excellent, sweet, fresh flavor. Heat level: 0

Hands holding a red pepper with broad shoulders and blunt tip

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 oz. fruits, good yields. Heat level: 0

A glossy, elongated red pepper with a green stem rests on a dark surface, alongside a ruler measuring approximately 6 inches.

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

A hand holding two peppers: one bright red and smooth, the other a dark greenish-brown, against a blurred outdoor background.

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

Red chili pepper hanging from a green plant surrounded by lush leaves.

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-shaped peppers that are sweet even when green. Plants to 18 inches tall. VTMV resistant. 60 days from transplant. Hybrid. Heat level: 0

A cluster of red chili peppers growing on a green plant in a pot, with some unripe green peppers visible.

Sweet Non-bell: Jimmy Nardello C. annuum
Large sweet fryer and a very popular Italian sweet. Heat level: 0

A long orange pepper, approximately 8 inches in length, resting on a dark surface next to a ruler for scale.

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

Three red peppers of varying shapes sit on a textured brown surface.

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

A close-up of an elongated orange pepper hanging from a green plant in a garden, with some green leaves and a wooden stake visible in the background.

Sweet Non-bell: Marconi Golden C. annuum
Big, 7 to 9 inches long pods. Very sweet, great for grilling, frying, or eating fresh. Yellow/orange color. A frequent taste test winner. Heat level: 0

A glossy red pepper hanging from a green plant, with a blurred garden path in the background.

Sweet Non-bell: Marconi Rosso C. annuum
Like Marconi Golden, but red. Big, 7 to 9 inches long pods. Very sweet, great for grilling or frying or consuming fresh. A frequent taste test winner. Heat level: 0

Close-up of a ripe red Romanian Gogosari bell pepper on its plant, with a green stem and surrounding leaves.

Sweet Non-bell: Romanian Gogosari C. annuum
Peppers are sweet and full flavored. Mature to red. A prolific producer. Heat level: 0

Long skinny peppers on plant ranging from yellow to red

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