HOT PEPPERS 

We specialize in heirloom vegetable, flower, and herb seeds. Look here for vegetables bred in a day when taste was the primary selecting criteria. This is the place to go if you want to grow the best tomatoes you ever tasted!
Anaheim Chile PEPPER, HOT .5g seed, USDA Certified Organic	Anaheim Chile PEPPER, HOT .5g seed, USDA Certified Organic Check Latest Price 77 days. (green > deep red) A versatile medium-hot pepper used fresh, canned, fried, or dried. Pendant fruits are borne abundantly on productive, vigorous plants. Pkt. (0.5 g ...
	Anaheim Chile PEPPER, HOT 3g seed, USDA Certified Organic Check Latest Price ...
Cayenne, Long Red PEPPER, HOT .5g seed, USDA Certified Organic	Cayenne, Long Red PEPPER, HOT .5g seed, USDA Certified Organic Check Latest Price 72 days. [Introduced before 1827.] A choice, fiery-red hot seasoning pepper. Use fresh or dried, especially in salsa or chili. Pendant fruits are 3/4" wide by 5 to 6" long. Pkt. (0.5 g ...
	Cayenne, Long Red PEPPER, HOT 3g seed, USDA Certified Organic Check Latest Price ...
Habanero PEPPER, HOT .25g seed, USDA Certified Organic	Habanero PEPPER, HOT .25g seed, USDA Certified Organic Check Latest Price (Capsicum chinense) 95 days. (green > orange-red) Very hot. [Cultivated in the Yucatan, Trinidad, and West Indies.] Very aromatic, flavorful, powerful pepper used in Caribbean curries and "jerk sauces". Slow germinating and requires a warm growing season. Pkt. (0.25 g ...
Hungarian Wax (Hot Banana) PEPPER, HOT .5g seed, USDA Certified Organic	Hungarian Wax (Hot Banana) PEPPER, HOT .5g seed, USDA Certified Organic Check Latest Price 60 days. (pale green > yellow > crimson red) Long, banana-shaped, medium-hot, spicy peppers, 6 to 7" long x 1-1/2" at the shoulder. 'Hungarian Wax' is a very reliable and productive variety adapted to the cool north as well as the deep south. Use fresh, canned, or with pickles. Pkt. (0.5 g ...
Jalapeņo PEPPER, HOT .5g seed, USDA Certified Organic	Jalapeņo PEPPER, HOT .5g seed, USDA Certified Organic Check Latest Price 72 days. (green > red) The classic salsa chile. Small, hot, thick-walled peppers are usually harvested green, but can be left on the plant to mature to red. A teaspoon of jalapeno vinegar makes an excellent seasoning for bean soups. Jalapenos filled with cream cheese and fried are a Southern spec ...
	Jalapeņo PEPPER, HOT 3g seed, USDA Certified Organic Check Latest Price ...
Pretty Hot Purple PEPPER, HOT .25g seed	Pretty Hot Purple PEPPER, HOT .25g seed Check Latest Price (green > lavender > red) Ornamental and flavorful. Fruits are 1-1/2" long by 3/4" diameter on 24" tall plants. Foliage, stems, flowers, and fruit have attractive purple coloration. Harvest the purple and red fruits to make a colorful hot pepper vinegar or hot pickles. Pkt. (0.25 g ...
Royal Black PEPPER, HOT .25g seed, USDA Certified Organic	Royal Black PEPPER, HOT .25g seed, USDA Certified Organic Check Latest Price 88 days. (purple > red with purple-black stripes) Tasty, hot, and elegant. [Introduced in 1995 by SESE. Original seed sent by Carolyn Male.] 'Royal Black' makes a beautiful backdrop for a bed of flowers. For culinary use, the red fruits make a convincing and long lasting impression on the pal ...
Serrano Tampiqueno PEPPER, HOT .25g seed	Serrano Tampiqueno PEPPER, HOT .25g seed Check Latest Price 75 days. (glossy green > orange > red- orange) Attractive 30" plants with pendant, thin-walled fruit (2" x 1/2"). This flavorful pepper is ideal for chili sauce, salsa, hot pepper vinegar, and for pickling. Very hot whether green or red. Dries easily. Pkt. (0.5 g ...
Ammazzo (Joe's Round) PEPPER, HOT .5g seed	Ammazzo (Joe's Round) PEPPER, HOT .5g seed Check Latest Price 65 days (green) to 90 days (ripe) (green>red) [Seed sent by Dr. Carolyn Male. Original seed from Italy.] Small Italian cherry peppers called 'Ammazzo' that translates as "nosegay" or "small bunch of flowers". An unusual, tall, ornamental hot pepper with an attractive growth habit. Individual f ...
Chile Lombak PEPPER, HOT .5g seed, USDA Certified Organic	Chile Lombak PEPPER, HOT .5g seed, USDA Certified Organic Check Latest Price 90 days. (green > orange > red) (C. annuum) [Heirloom from a food market in Lombak, Indonesia.] An excellent hot drying pepper with a great taste and rich color. Fruits measure 1" at the shoulder and taper to 5 to 6" long. The lower third of the fruit is without heat and may be eaten like a sw ...
Chinese Five-Color PEPPER, HOT .5g seed	Chinese Five-Color PEPPER, HOT .5g seed Check Latest Price 70 to 90 days. (purple > creamy yellow > yellow > orange > red). A highly ornamental hot pepper with a stunning palette of five bright fruit colors -all present at the same time. The foliage is green with purple veins and a purple blush on some leaves. Thirty inch tall plants bear upright conica ...
Fish PEPPER, HOT .5g seed	Fish PEPPER, HOT .5g seed Check Latest Price 55 days. Beautiful African American heirloom form Maryland with white and green mottled leaves. Great for the edible landscape- great heat tolerance. Very hot, used traditionally in shellfish and fish cookery, also good to dry and crush, some of the 2 inch long fruits have variegated colors. Pkt ( ...
	Ordono PEPPER, HOT .25g seed Check Latest Price ...
Bellingrath Gardens Purple PEPPER, HOT .25g seed	Bellingrath Gardens Purple PEPPER, HOT .25g seed Check Latest Price 85 days. (purple > red) [Introduced 1995 by SESE. Original seed sent by Carolyn Male.] A strikingly beautiful, ornamental hot pepper plant. Leaves and stems are purple-green with a satin sheen. Young foliage and growing tips are variegated with colors of green, purple, and creamy-white. Lea ...
(Capsicum annuum, Capsicum chinense, and Capsicum baccatum) CULTURE: Sow seeds 8 to 10 weeks before the last frost date for your area. Plant seeds 1/4 inch deep in well-drained soil in shallow flats. Maintain soil temperature at least 75o-85oF (24o-29oC) for good germination. Germination of pepper seed can take 2 to 3 weeks, or sometimes even 4 weeks depending on variety and soil temperature. Wet and cool conditions will cause poor germination and damping off. Transplant to 3” pots as soon as several leaves have developed. Maintain day temperature 75o-80oF (24-27oC), and night temperature at least 65oF (18oC). Water plants with warm water. Transplant again to 5-inch pots if the seedlings become too large. Peppers need to have an uncrowded root system, otherwise subsequent yields will be reduced. Harden the plants by giving them plenty of light and setting them outside for a few hours on warm days. Be careful not to let the plants wilt. Don’t rush the season: a good rule of thumb is to transfer peppers to the garden after the dogwood blossoms have fallen, or when average soil temperature is 65oF (18oC) or above. Space plants 18” apart in rows or blocks. Wait to mulch peppers until July so that the soil can heat up. Small- fruited varieties tolerate hot humid conditions better than large-fruited varieties. Once flowering begins, fertilizer should be withheld; otherwise, flowers may drop without setting fruit. Other factors causing flower drop are low humidity (sometimes caused by wide spacing), poor pollination, full fruit set, or night temperatures above 80oF (27oC) or below 65oF (18oC). In the greenhouse, pollinate peppers the same way tomatoes are pollinated. Maintain high levels of phosphorus for sustained yields. Once fruit production begins, short stakes may be necessary to prevent large-fruited varieties from falling over. FLAVOR: Peppers are fully ripe when orange or red. Although all peppers may be eaten in the green stage, ripening to red or orange increases flavor and nearly doubles the vitamin C content. EXTENDED HARVEST: Before the first killing frost uproot plants and place the roots in a bucket of water and store in a cool location to extend harvest by one month, or grow the variety ‘Doe Hill Golden Bell’ which is an excellent keeper. DISEASES: Peppers are fairly disease resistant, but are susceptible to anthracnose, bacterial leaf spot, and tobacco mosaic virus (TMV). Use resistant varieties and control aphids. Mosaic may not kill plants but will greatly reduce the yield. Keep cigarettes out of the garden and greenhouse. PHYSIOLOGICAL DISEASES: Sunscald is common on varieties that have sparse foliage. Blossom-end rot is less common in peppers than tomatoes, and is due to inadequate calcium supply or uneven supply of water. GREENHOUSE PESTS: Similar to treatment of tomato pests. SEED SAVERS: Wear gloves when collecting seeds from hot peppers. Isolate sweet varieties by 150’, and hot and sweet varieties by 300’. NOTE: Days to maturity are days after transplanting. PACKET: 0.5 g (about 60 to 100 seeds, depending on variety) sows 35 to 100’ of transplants. SEEDS/OZ: 3,500 to 5,000 depending on variety.