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In 2024 we grew out every single one of our hot peppers. It was the first time we had looked at them all side by side by side by side (x 22!)…. And Wow! we learned so much! We found a single pant of the Adaptive Early Thai pepper yielded 331 fruit (total weight, 1.89 lbs)! The Gabi Hot Wax seemed to have ripened ALL of its fruit by 9/19, but when we went back a month later, 12 more fruit had set! Across all types, the average yield per plant was 1.9 lbs, but Aji Crystal blew the others out of the water with 5.69 lbs from one plant!
We’re still in the process of interpreting some of that yield data but we’re happy to announce the Scoville Data is Ready! This is the scientific rating of heat level for hot peppers. There were some more surprises here, and we’ve entered the results into a handy chart for reference! Limón Lightning won top honors as our hottest pepper. Sugar Rush Peach came in second hottest, but was not even half as hot as Limón. |
We have integrated “Expected Scoville Range” information into each hot pepper product description and still have “Medium Hot,” “Hot,” and “Very Hot,” etc. descriptors in the product headers for context.
It’s important to note that heat level in peppers can vary from one location to another, and one season to another – as well as from plant to plant, and sometimes even from fruit to fruit! So our results should be thought of more as a guideline than a guarantee.
Showing all 22 results
Capsicum annuum. Hot. 90 days. In 2003 we had our first experience working on a farm in Willow Creek, California. That year Andrew saved his first seeds, too: an heirloom tomato, and a Thai pepper. Now, 17 years later, the legacy of that first saved seed lives on in the Adaptive Early Thai pepper. We’ve…
Capsicum baccatum. Medium Hot. 90 days. Thin-walled hot pepper great for drying and grinding into powder, and also good eaten fresh or made into hot sauce. Aji Colorado produces 2-3” long bright red fruit that are hotter than a Jalapeño but not quite as hot as a Cayenne and the heat dissipates quickly. Sweet fruity…
Capsicum baccatum. Very Hot. 90 days. One of the few varieties of peppers that is said to be more flavorful when under-ripe than when fully mature. 3-4” long fruit are a unique light-yellow-green when under-ripe and have a flavor somewhat reminiscent of a very spicy grapefruit. Since fruit is harvested immature, the plant will continue…
Capsicum baccatum. Hot. 65 days green, 80 days red. A very rare, northern adapted C. baccatum species of hot pepper. 3″ long, waxy-yellow fruit ripen to a classic orange-red. Aji Marchant is usually harvested under-ripe when still green/yellow and used for pickling. The immature peppers are especially flavorful with a unique earthy-citrus bite that is…
Capsicum annuum. Medium. 95 days. Chilhuacle Negro is a dark chocolate brown hot pepper with rich spicy flesh that is a key ingredient in the classic mole negro from Oaxaca, Mexico. When ripe, the medium small-sized, tapered bell shaped fruit are deep purple inside. With thin walls, they dry rather easily. Fruit are generally less…
Capsicum annuum. Medium. 65 days. Famous New Mexico chile from the farming town of Chimayo in northern New Mexico, at 5,900′ elevation. Medium hot, 3-5” long fruit are probably the earliest Southwestern chile to ripen to red. Thin skinned and easy to dry. In our opinion, Chimayo is in the running for best tasting chile…
Capsicum annuum. Medium. 75 days. Yellow-lime colored peppers ripen to orange then dark red. The mildest of all of our hot peppers, but still pretty hot. 50% – 80% larger than typical Hungarian Hot Wax peppers. Extremely productive, even in cool, outdoor conditions and keeps very well once picked. When green, the flavor is remarkably…
Capsicum annuum. Medium Hot. 75 days green, 90 red. Milder than the variety Korean, but still has a bit of heat, enough to give a recipe a light kick. Shiny, light-green peppers ripen to a bright red. After the fruit begin to dry a bit, they turn a much deeper, darker red. Hong gochu simply…
Capsicum annuum. Hot. 70 days. Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? Korean hot pepper is here to save the day and make the best authentic kimchi. Not as hot, but more pigmented than a Thai pepper. This means you can make your kimchi very red without…
Capsicum annuum. Medium Hot. 65 days green, 80 days red. This Korean type pepper is intermediate in size, shape, and heat level when compared to the smaller, hotter Korean, and the larger, milder Hong Gochu Large. After ripening to a classic red color, fruit dry down to a deep, dark, mysteriously translucent red. Possibly one…
Capsicum chinense. Extra Hot. 90-100 days. Limón Lightning is the same species as habanero peppers and is the hottest pepper we offer. Bright, bold yellow peppers ripen early enough for outdoor cultivation at our location in Oregon. Short plants produce high yields of slender peppers that average 2 ½” long by ¾” wide. Limón Lightning…
Capsicum annuum. Medium Hot. 70 days. Strong plants produce large cayenne-shaped red hot peppers. A classic heritage type Transylvanian hot pepper that is early to produce fruit and is quick to ripen. Looks like a cayenne but it tastes altogether something different. It is hard to describe, but it has a very rich Transylvanian flavor….
Capsicum chinense. Very Hot. 90-100 days. Orange Embers Habanero is the end result of 8 years of selecting an easy to grow, early to mature orange habanero with a moderate heat level that is easier to use in recipes. Ranging anywhere from a quarter to half as hot as a typical habanero, Orange Embers still…
Capsicum annuum. Medium Hot. 70 days green, 90 red. Plump, productive, early, and spicy Jalapeño. Fun, slightly rounded shaped, 3 – 3 1/2″ long fruit are perfect for stuffing and roasting. Plants produce a concentrated set of thick-walled fruit and most fruit turn red before frost. We love the green fruit for salsa, escabeche, and…
Capsicum annuum. Medium Hot. 70 days green, 90 red. A large fruited Thai hot pepper that resembles a fat, thick-walled cayenne with smooth shiny skin. Nice large 6″ long fruit enable fast harvest. This type of pepper is often used when still green and underripe, when medium hot peppers are desired in recipes such as…
Capsicum annuum. Hot. 75 days green, 100 red. A small fruited Serrano type pepper that produces flavorful, hot, dark green, 2-2 1/2” fruit even in cool summers. Serrano Huasteca peppers are a bit slower to turn red and ripen than some of our other early hot pepper varieties, but the extra flavor is worth the…
Capsicum annuum. Mild. 75 days green, 90 days red. Sonora Anaheim pepper is a large, slender, mild chile bred for processing into salsa, canned chile, and taco sauce. If you want to bring in big, heavy yields of mild chiles, this is the variety for you. Straight, smooth, tapered fruit are about 1.5″ – 2”…
Capsicum baccatum. Very Hot. 60 days yellow, 80 days peach. Don’t let the name fool you – Sugar Rush Peach packs a hot pepper punch! Yellow fruit grow to about 3″ long and ripen to a lovely peachy orange color. Definitely a very hot pepper but does have some sweetness with almost tropical fruit undertones….
Capsicum annuum. Medium Hot. 70 days. This is the perfect pepper for making spicy paprika, as the name suggests. Somewhat slender, 4” long red fruit are three to four times fatter than a cayenne with blunt tips. Good flavor when fresh but excels when dried. Fruit dries very easily even in our short season, cool…
Capsicum annuum. Hot. 75 days. Classic Hungarian hot pepper with a rich flavor. Heat is high but not too extreme. Round, red cherry shaped fruit are about 1” wide and deep red when ripe. Relatively thick walls for a hot pepper make this a great variety for hot sauce, stuffing, or drying for spicy paprika….
Capsicum annuum. Hot. 70 days. A Transylvanian hot paprika pepper from Târgu Mureș, Romania. We found this variety to be unbelievably productive and early to ripen. However the best part is its flavor which is quite hot and very rich. Serrano shape and size but with thin walls, making it good for drying. Makes delicious…
Capsicum annuum. Medium. 90 days. Just one look and hot pepper fans will know Vallero peppers are delicious. Chocolate-brown color is indicative of a rich flavor that has a hint of sweetness and earthy undertones. Fruit grow to 1.5″ wide and 6″ long, and are good for roasting when green. Shape and size resemble New…
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