Purple peppers with thick, sweet walls, unlike the thin papery walls of other purples on the market. Transforms from a green pepper into a purple fruit that is as delicious at the green stage of maturity as it is when fully purple and mature. Fruits are held high on the plant, keeping them from the soil. The 4-lobed fruits do not fade and if left on the vine, turn from purple to a beautiful, bright red color. Approximately 40 peppers per plant. All American Selections Winner in 2022.

Sweet, multicolored peppers on compact, 18" plants are very attractive in ornamental gardens and containers. Compared to similar varieties, it's earlier, more prolific (harvest weekly in peak season), has thicker walls and a much sweeter taste to enjoy fresh or in your favorite pepper recipes.

Vigorous, disease resistant, heavy bearing plant with thick-walled 4 inches tall and wide fruit, with a crisp, mild flavor and terrific sweetness. They mature from green to red on the plant, and are ideal for stuffing, slicing into rings for dips and salad toppings, and chopping into crisp bite-sized nibbles.  

Distinctively rich Mexican poblano sets the standard for sauces and stuffing; it is also excellent used fresh for chile rellenos.

Cone-shaped, thick-walled fruit, 3 to 4 inches long and about 1½ inches wide, borne in great numbers on very vigorous plants. They are ready to pick when dark green, delivering a wallop of pure heat.

Do you love the flavor and appearance of jalapeños but can’t take their heat? Then ‘Nadapeno’ is for you! Attractive fruits grow 3"" long and ripen from green to red. Sturdy plants produce heavy yields and require no gloves for processing. 55 days (green) - 90 days (ripe) from transplant. Sweet.

A California blonde bell pepper. Very sweet thick fleshed bell peppers ripen from green to golden-yellow to deep orange. Plants grow 24-30" with 4" diameter fruit. Harvest in 62-73 days from transplant.

This pepper plant is a mild variety of the jalapeño pepper developed at Texas A&M University. The fruits are large, measuring a whopping 3 inches or more, with a thick dark green flesh and less heat than the traditional jalapeños. If you remove the seeds, they’re even milder. Perfect for salsa, chili sauces, dips, and relishes but also delicious stuffed, baked, preserved, or served fresh on pizzas and sandwiches. This pepper produces a crop of 40 to 60 fruits per plant.

Prolific Italian variety prized for its gigantic sweet red fruits. Delicious 12" long 3” across (at shoulders) peppers are ideal for stir-fry, grilling and enjoying raw in salads. An early variety known for its high yields.

Named for its banana-like shape, this variety bears sweet, mild banana peppers that mature from yellow, to orange, and then to crimson red. Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Banana peppers are great for frying and pickling.

Excellent in short-season gardens, due to early bearing and the huge, blocky shape of its thick-walled, bright red, 6" by 4" fruits. Great for stuffing. Mild taste becomes even mellower as the fruits mature.

Former record holder for heat—nearly the hottest chili on the planet! Wrinkled, lantern-shaped fruit ripens to a searing red-orange. Was named as the world’s hottest pepper by the New Mexico Chile Institute, Trinidad Scorpion averaged at 1.2 million Scovilles. The long, thin tail at the bottom of the pepper bears a strong resemblance to a scorpion’s tail and thus the name.

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Note: Wear gloves when handling these peppers, even when you harvest them.

Sweet banana for pickling or fresh eating. Long, thick-walled, smooth fruits on large plants. Avg. 8-9" long, the fruits are mild when yellow and moderately sweet when they ripen red.

Prolific Italian variety prized for its gigantic sweet red fruits. Delicious 12" long 3” across (at shoulders) peppers are ideal for stir-fry, grilling and enjoying raw in salads. An early variety known for its high yields.

Short stocky plants covered with lovely 2" long miniature bell peppers with an excellent fresh flavor. A friend gave the yellow and red versions to Seed Savers Exchange member Lucina Cress of Ohio, who stuffed the peppers with cabbage, pickled and canned them to sell at her church bazaar. Great for salads.