Anaheim peppers have thick, mildly hot flesh making them great for stuffing, grilling, and roasting. Their 6-8" long fruits ripen from green to red, but are almost always used green.

This rich, poblano-type pepper is one of the most commonly used peppers in Mexican cuisine. When harvested green, they can be used for roasting and stuffing. When allowed to ripen to red, they can be dried and used as ancho chiles.

The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow. Perfect stuffing pepper. Blocky 4" by 4", thick-walled, tender, and flavorful.

A stunning ornamental snacking pepper with elongated fruits that start green with creamy white striping before ripening to deep chocolate-cherry red. Crisp, juicy, and incredibly sweet with almost no heat. Compact plants are highly productive and beautiful in containers, raised beds, and edible landscapes. Perfect for fresh snacking, veggie trays, and lunchbox peppers.

The Reaper is named for the scythe-like tip that it produces. It is considered the hottest pepper in the world, and while completely edible, might best be enjoyed in small amounts. Fruity up front followed by scorching heat, one pepper can flavor hundreds of dishes.

Cayenne is one of the best-known hot chili peppers. Producing an abundance of wrinkled fruits that grow 5-6" long, the fruits have thin flesh and are used fresh in hot sauces or dried and ground for cayenne pepper.

This pepper produces good yields of 6" long hot peppers. Chili Grande peppers are very spicy, and turn from green to bright red when mature. Plant has green stems, green leaves, and white flowers.

Legendary variety that is one of the world’s hottest peppers. Starts out slow but eventually makes 4' tall plants in favored locations. Thin walled, wrinkled, pointed fruits reach 2-3" in length, ripening mostly to red.

Medium, dark orange fruit with blunt ends. High yields, and an early concentrated set of peppers on a medium compact plant.

Early-ripening habanero with citrusy flavor and strong heat. One of the earliest ripening habaneros with large fruit and 1/3 the heat.

Gourmet quality, chocolate-brown fruits are bright green at early maturity then darken to warm brown over the next 2 weeks. Distinctive, but not overly spicy. Used as a staple in Mexican mole sauce and many other dishes.

Hungarian Sweet Banana produces unsurprisingly, banana-shaped fruits that are 6-8" long with a delightful bright waxy-yellow color, changing to a bright scarlet red as they ripen.

Classic hot pepper. Perfect for salsa, or stuffing as poppers. Easy to grow in any sunny garden or large patio pot, these peppers can be harvested throughout the summer when they are green or red.

Giant jalapeño peppers bred specifically for stuffing and grilling. Thick-walled fruits can grow up to 5" long with classic jalapeño flavor and moderate heat. Excellent for jalapeño poppers, smoking, roasting, nachos, salsa, and pickling. Heavy yields on vigorous plants make this a favorite for gardeners who love cooking with fresh peppers.

Closely related to the habenero, but with a sweeter, citrusy flavor. Still extra hot, and with a more stout shape.

Bright yellow heirloom peppers from Peru with vibrant, citrusy flavor and lively heat. The narrow pendant fruits have a fruity, tropical aroma that shines in salsa, hot sauce, ceviche, and other seafood dishes. Plants are tall, productive, and loaded with colorful peppers late into the season.

This pepper is believed to be the sweetest of all peppers. Heart-shaped fruit ripens to deep red when ripe. Intensely juicy texture. High yielding.

A unique, wing-shaped pepper with a sweet, fruity flavor and only a touch of heat near the seeds. The playful three-sided fruits mature from green to bright red, and are incredibly productive. Delicious fresh, stuffed, pickled, or added to charcuterie boards. One of the best conversation-starter peppers in the garden.

Long, tapered Italian frying peppers with thin skin, rich sweetness, and outstanding flavor. Fruits grow up to 10" long and mature from green to red. Exceptional for grilling, sautéing, roasting, sandwiches, pizza, and fresh eating. Productive plants continue producing through Summer heat.

Orange bell peppers are plump, crisp, and fruity. They are ideal for stuffing, roasting, and sautéing.

Famous Spanish tapas peppers traditionally blistered in olive oil and sprinkled with sea salt. Most peppers are mild and nutty, but occasionally one surprises you with extra heat. Small, tender fruits are best harvested young and green. Highly productive compact plants are perfect for containers and kitchen gardens.

Mild, tangy Italian peppers commonly used for pickling and antipasto. Thin-walled fruits are slightly sweet with just a touch of heat. Excellent fresh, pickled, grilled, or sliced onto sandwiches, salads, pizza, and charcuterie boards. Heavy-yielding plants produce continuously through the season.

An early, prolific variety bearing very sweet four-lobed peppers with thick walls. These brilliant, bright red bells are juicy and sweet. Widely adapted and easy to grow. The peppers turn from green to red when mature.

Hails from the foothills of Puebla, Mexico. Flavor is bright and biting, with a delayed fuse. Unripe peppers are green and ripen into a kaleidoscope of colors: red, brown, orange, and yellow.

A favorite among chefs with a mildly spicy flavor that is great fried, grilled, and blistered. A Japanese frying pepper with thin skin.

A surprising combination of fruit and fire. Fruit is full of tropical flavor, while seeds bring a smoky, complex heat. Super high yields.

Early, large-shouldered, very hot, tapered fruit. Bright creamy-yellow color.

This pepper needs no introduction since becoming the famous ingedient in the famous sauce. Peppers mature from yellow-green to orange to red and have a unique, smoky flavor that contributes to Tabasco's distinctive taste.

Extremely productive plants covered in slender, upright hot peppers that ripen from green to bright red. Peppers pack intense, clean heat and are excellent for stir fry, curry, chili oil, drying, and hot sauces. Great for gardeners looking for high yields and authentic Asian-style heat.

Compact plants loaded with mini sweet peppers in shades of red, yellow, and orange. Thick-walled fruits are exceptionally crisp, juicy, and sweet. Perfect for fresh snacking, lunchboxes, grilling, and container gardening! Earlier to mature than full-sized bell peppers, and highly productive all summer long.