On to the good part. With 30 varieties to choose, how can you pick just one?

Anaheim peppers have thick, mildly hot flesh making them great for stuffing, grilling, and roasting. 6-8 inch 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.

High yields of blocky, thick-walled peppers that mature from green to red. Sturdy plants are very easy to grow and will produce a steady supply of crispy, sweet peppers all season long.

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 inch by 4 inch, thick-walled, tender, and flavorful.

Unique, eye-catching variegated foliage, plus fruit that ripen from striped-green to solid red. Sweet flavor, thin walls, crispy texture. Perfect for fresh eating at any stage of ripeness.

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 inches long, the fruits have thin flesh and are used fresh in hot sauces or dried and ground for cayenne pepper.

Finger sized fruit ripen from pale yellow-green to reddish-pink and taste delightfully fruity with light citrus notes and berry undertones. Elongate, pendant shaped fruit are wrinkly. This highly productive pepper matures late season.

This pepper produces good yields of 3-inch-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.

Perfect pepper for roasting and frying. Very similar to Anaheim pepper. Thick-walled, 7 inch long, tapered peppers have more flavor and a lower water content than bell peppers.

One of the hottest peppers we offer. Hint: the name is derived from “fatal.” Sturdy plants thrive in pots, producing 3-inch-long tapered habanero-type fruits. Produces hot sauce that is very aromatic with citrus and smoky notes.

Legendary variety, one of the world’s hottest peppers, if not the hottest. Starts out slow but eventually makes 4-foot-tall plants in favored locations. Thin walled, wrinkled, pointed fruits reach 2-3 in. in length, ripening mostly to red.

A sweet and refreshing bell pepper. Plants produce golden orange colored fruit. Peppers turn from green, to light yellow, to golden yellow at full maturity.

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

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, not surprisingly, banana shaped fruits 6-8 inches 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.

Squash-like peppers with an extremely hot flavor, rivaling that of many Habaneros. Fruits have a good, fruity flavor and an interesting combination of sweet and spice that make them popular for hot sauces and eating fresh.

Ripens to a beautiful yellow color with mild to moderate heat depending on growing conditions. Bred at New Mexico State University Chile Pepper Institute. More fruitiness than a regular jalapeno. Very productive plants.

This pepper is believed to be the sweetest of all peppers. Heat-shaped fruit ripens to deep red when ripe. Intensely juicy texture. High yielding, A sweet treat from Ukraine.

Whimsical green and red peppers resembling hats bring fun to the vegetable patch. Flavors intensify as fruit ripens. Hot, dry weather may produce fruits with a hint of heat at the center, while the outer parts remain sweet. Commonly used in Peruvian and Bolivian cuisine.

One of the earliest ripening habaneros with large fruit and 1/3 the heat.

Watch a rainbow of mini peppers ripen in shades of green to yellow to orange to red over the course of 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 from red, brown, orange, and yellow.

A favorite among chefs, harvest when green.

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

Early, 8 inch long, large shouldered, very-hot tapered fruit. Bright creamy-yellow color.

Peppers mature from yellow-green to orange to red and have a unique, smoky flavor that contributes to Tabasco's distinctive taste.

Clusters of slender red chile peppers that point up above the green leaves on 16” sturdy plants. Chefs sometimes call these “facing heaven” peppers. Decorative appeal makes them ideal for container gardening.