Adaptive Seeds

Hot Peppers

Showing all 12 results

  • Hot Pepper, Adaptive Early Thai Grex (Organic)

    Hot Pepper, Adaptive Early Thai (Organic)

    Capsicum annuum. Very Hot. 90 days.

    Our first year working on a farm was in 2003, in Willow Creek, California. That year Andrew saved his first seeds, too: an heirloom tomato; lavender; and a Thai pepper. Now, 14 years later, the legacy of that first saved seed lives on in the Adaptive Early Thai pepper. We’ve been growing out this seed over the years, sometimes crossing in new Thai types, in an effort to create an earlier maturing Thai pepper. There is some variation in this population, but it centers very strongly on a Thai pepper theme: 2-3″ long, slender, pointy peppers that are hot and perfect in nam phrik, the hot pepper condiment found on every Thai table. In 2012, we grew our Adaptive Thai peppers next to a Thai pepper from a Thai commercial seed pack. The Thai commercial seed produced huge bushes blanketed with peppers, but not one of them ripened before frost. The Adaptive Thai pepper plants were a bit smaller in stature, fruits were a bit larger, and nearly every one of them ripened by frost. It is one of our biggest joys to adapt a previously difficult to grow variety to a new climate. Thank you all for supporting us in this effort!

  • Aji Crystal Hot Pepper

    Hot Pepper, Aji Crystal (Organic)

    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 grapefruit, but very hot. Since fruit is harvested immature the plant will produce even more – up to 90 fruit per plant! Makes a great pickle and is tasty even when fully ripened to an orange red color. Since this is a C. baccatum species, you can safely save seeds on nearby sweet peppers without danger of cross-pollination. Originally from Curico, Chile, this seed comes to us from the Seed Savers Exchange.

  • Hot Pepper, Aji Limon (Organic)
    Out of Stock

    Hot Pepper, Aji Limon (Organic)

    Capsicum chinense. Very Hot. 95 days.

    Pretty, almost iridescent yellow peppers. Might just be one of the hottest we grow. Slightly lemony flavor is hard to distinguish under all the heat. Fairly late to mature, but more cold weather tolerant than C. annum varieties and high yielding. Since this hot pepper is a different species than sweet peppers, it is unlikely to cross so when seed saving you can keep your sweet peppers sweet and your hot peppers hot with no isolation. Popular in Peru and used in the famous Salsa de Aji Límo. Often conflated with the variety Lemon Drop, which is a C, baccatum, has longer fruit and a taller plant. Aka, Aji Límo.


  • Hot Pepper, Chilhuacle Negro

    Hot Pepper, Chilhuacle Negro (Organic)

    5 out of 5
    Capsicum annuum. Hot. 95 days.

    When dried, this small to medium-sized, tapered bell shaped, dark chocolate brown pepper with leathery flesh is a key ingredient in the classic mole negro from Oaxaca, Mexico. When ripe, the flesh inside is deep purple. With very thin walls, they dry down rather easily. Fruits are a bit hotter than cayennes and are especially good roasted over an open flame before making into salsa or mole, or as a piquant ingredient in stir-fry. We’re still working on selecting this gem for the PNW, hopefully it will get earlier and more prolific each year.


  • Hot Pepper, Chimayo

    Hot Pepper, Chimayo (Organic)

    Capsicum annuum. Medium Hot. 65 days.

    Famous New Mexico chile from the farming town of Chimayo in northern New Mexico, at 5,900 ft elevation. Mildly hot 3-5” long fruit are probably the earliest Southwestern chili to ripen to red. Thin skinned and easy to dry. In our opinion, Chimayo is in the running for best tasting chili powder. Since it is not too hot, you can use it in large quantities and achieve flavor nirvana, not heat nirvana. A Renewing America’s Food Traditions variety listed with the Ark of Taste as a threatened American food tradition.

  • pepper hot Chinese dragon tongue

    Hot Pepper, Chinese Dragon Tongue (Organic)

    Capsicum annuum. Hot. 80 days.

    Long, red cayenne-type hot pepper that accordions near the stem for a cool wrinkled appearance. Peppers are good for ornamental use in ristras or on wreaths, becoming even more wrinkled as they dry. Flavor is also good; heat is slightly less than standard cayennes. Tall and productive pale green plants benefit from tomato cages or a small trellis. Light-green, unripe peppers make great pickles, tasting like an extra spicy pepperoncini. As the name suggests, fruit ripen to bright red. Originating in China. Variety given to The Seed Ambassadors Project by Ulla Grall, proprietor of Bio-Saatgut seed company in Germany.

  • Hot Pepper, Gabi Hot Wax (Organic)

    Hot Pepper, Gabi Hot Wax (Organic)

    Capsicum annuum. Mild/Medium Hot. 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 similar to pepperoncini and is great sautéed as a topping for quesadillas. One of our favorite peppers, and definitely our favorite for a mildly spicy paprika. We just adore this pepper and are sure you will, too. Seed collected by The Seed Ambassadors Project from a Hungarian commercial seed company.

  • Korean Hot Pepper (Organic)

    Hot Pepper, Korean (Organic)

    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 quite as hot as a Thai or cayenne, which means you can make your kimchi very red without killing the people who eat it. Still fairly hot so be careful. The real greatness of this pepper is in its earliness to turn red in cool conditions and its enormous yields (No, really. So many peppers you won’t know what to do with all of them.) Dries easily and is great for ristras. Fruit are similar to a cayenne in shape but a little shorter and wider. Our most popular hot pepper and with good reason!

  • Hot Pepper, Maria Nagy's Transylvanian (Organic)

    Hot Pepper, Maria Nagy’s Transylvanian (Organic)

    5 out of 5
    Capsicum annuum. Hot. 70 days.

    Strong plants produce large cayenne-type red hot peppers. Early bearing and ripening. Dries easily into spicy paprika. Great for ristras. Looks like a cayenne but it tastes altogether something different. It is hard to describe, but it has a very rich Transylvanian flavor. The favorite pepper of our friend Harry MacCormack who farmed for 30+ years at Sunbow Farm in Corvallis, Oregon. Heirloom from Maria Nagy, a seed steward we met near Turda, Transylvania, during our 2008 Seed Ambassadors trip to Romania, the same namesake of our fabulous onion and tomato varieties.

    Read more about our Seed Ambassadors Trip on our blog.

  • Hot Pepper, Szegedi 179 Paprika (Organic)

    Hot Pepper, Szegedi 179 Paprika (Organic)

    Capsicum annuum. 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 climate. Homemade fresh ground paprika from a Hungarian pepper, like Szegedi 179 Paprika, is a very special thing. The aroma and rich flavor are unmatched. Originally from a Hungarian seed company.

  • Szentesi Cherry Pepper

    Hot Pepper, Szentesi Cherry (Organic)

    Capsicum annuum. Very 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 variety great for hot sauce, stuffing, or drying for a very spicy paprika. Of our hot pepper offerings, it is probably the best for pickling whole. Early to ripen in our climate and productive. An excellent use for this pepper was discovered by our friend and collaborator, chef Timothy Wastell of Portland, Oregon, who made a delicious fermented hot pepper sauce using seeded Szentesi Cherry fruit for the 2015 Culinary Breeding Network Variety Showcase. A great alternative to Cherry Bomb, the Semenis/Monsanto hybrid. Collected by The Seed Ambassadors Project in 2008 from a Hungarian seed company.


  • Hot Pepper, Târgu Mureş (Organic)

    Hot Pepper, Târgu Mureş (Organic)

    Capsicum annuum. Medium 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 medium hot and very rich. Good for pepper flakes and excellent for flavoring sausage and stews. After seeding we dried some in our dehydrator and it filled the house with a delicious aroma that many other peppers seem to lack. Serrano shape and size but with thin walls good for drying. We are very excited to offer this pepper. Original seed received from the Seed Savers Heritage Farm collection and we thank them for preserving it. Aka, Tg. Mures.