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PEPPER PLANTS

Current List of Peppers as of  10 AM 3/22/2023

Quantities may be limited.     WE SOLD A RECORD NUMBER OF VEGGIE PLANTS OVER THE LAST 30 DAYS! ALL QUANTITIES ARE VERY LOW  

NO ONLINE SALES OF VEGGIES-----WE CANNOT HOLD PLANTS

WE CANNOT CHECK REALTIME INVENTORIES OVER THE PHONE

MORE VARIETIES ARRIVING THIS WEEK

  1. The Scoville scale is a measurement of the spicy heat level of a pepper, named after its creator Wilbur Scoville. The scale ranges from 0 (no heat) to over 2 million (extremely hot), and is determined by the concentration of capsaicin, a chemical compound found in peppers that produces the heat sensation. Generally, the higher the Scoville rating, the hotter the pepper. The Scoville rating is a useful tool for determining how much heat a pepper will add to a dish, and can help cooks choose the right pepper for their recipe and their desired level of spiciness.

 

  1. 'ANCHO SAN LUIS' FEW : Mild heat pepper with a Scoville rating of 1,000 to 2,000. Dried version of the Poblano pepper with a slightly sweet and smoky flavor.
  2. 'BANANA SWEET SUNSET' OUT: Mild to medium heat pepper with a slightly sweet and fruity flavor. Often used in pickling and garnishing.
  3. ‘BIG BERTHA’ OUT : Mild to medium heat pepper with a Scoville rating of 0 to 1,000. Large, blocky pepper commonly used for stuffing and roasting.
  4. 'BULGARIAN CARROT' : 20,000-30,000 SHU, medium-hot chili, carrot-shaped orange fruits, 70-80 days to maturity, 18-24" H. Full sun, well-draining soil.
  5. 'BURNING BUSH HABANERO OUT: Extremely hot pepper with a Scoville rating of 300,000 to 425,000. Used in hot sauces and spicy dishes.
  6. ‘CALIFORNIA WONDER’ BELL : Mild pepper with a Scoville rating of 0 to 100. Large and blocky peppers commonly used for stuffing and roasting.
  7. 'CAJUN BELLE' OUT :The Cajun Bell Pepper is a mild, sweet pepper with thick, crunchy flesh and a slightly fruity flavor. It has no heat and is rated at 0 Scoville Units. The plant typically reaches maturity within 70 to 80 days of planting and is a versatile ingredient in Cajun cuisine.
  8. 'CARMEN'  FEW :  Sweet Italian frying pepper, 60-75 days to maturity. Horn-shaped fruits, green to red. Grows 24-30" H. Prefers full sun, well-draining soil.
  9. 'CAYENNE' OUT : Medium to hot heat pepper with a Scoville rating of 30,000 to 50,000. Often used in spicy dishes and hot sauces.

  10. CHI CHIEN' : 40,000-50,000 SHU, spicy Chinese variety, slender green-to-red fruits, 80-90 days to maturity, 18-24" H. Full sun, well-draining soil.

  11. 'CHILI PEQUIN' OUT-This small but mighty pepper packs 50,000-100,000 Scoville units of heat and flavor. Thriving in full sun and well-drained soil, it grows up to 3 feet tall and wide and requires regular watering. Add some spice to your salsas, hot sauces, and seasoning with Chili Pequin Pepper today!"
  12. 'DEEP RED PETER' : 5,000-10,000 SHU, mildly hot, elongated deep red fruits, 70-80 days to maturity, 18-24" H. Full sun, well-draining soil.
  13. 'FLAMING JADE' OUT: Medium heat pepper with a Scoville rating of 5,000 to 30,000. Similar to a jalapeño but with a slightly sweeter taste.
  14. 'FOOL YOU' : Also goes by Fool's Gold pepper, or Trinidad Perfume. It is a mild chili resembling habaneros. It matures in 80-90 days and has a heat level of 0-1,000 Scoville Heat Units. Ideal for fruity flavor without intense heat, it's used in salads, salsas, and sauces.
  15. 'GARDEN SALSA OUT: Medium heat pepper with a Scoville rating of 2,000 to 4,000. Used for making salsa and other Mexican dishes.
  16. 'GOLDEN CALIFORNIA WONDER' OUT -The Golden California Wonder Pepper is a sweet pepper with a mild, fruity flavor and thick walls. It is a versatile ingredient that is great for cooking, roasting, or eating raw. This pepper is a variety of the popular California Wonder Pepper and has a golden-yellow color. It has no heat and is rated at 0 Scoville Units. The plant typically reaches maturity within 70 to 75 days of planting.
  17. 'GOLDEN SUMMER' OUT Mild heat pepper with a yellow color. Often used for stuffing and grilling.
  18. 'GONG BAO' : 10,000-15,000 SHU, spicy Asian variety, small conical fruits, green to red, 70-80 days to maturity, 18-24" H. Full sun, well-draining soil.
  19. ‘GUAJILLO’ OUT: Mild to medium heat pepper with a Scoville rating of 2,500 to 5,000. Commonly used in Mexican cuisine for adding a fruity and smoky flavor to dishes.
  20. ‘GYPSY’ OUT: Mild to medium heat pepper with a Scoville rating of 1,000 to 2,500. Sweet and tangy flavor, often used in salads and sandwiches.
  21. 'HABANERO PIMENT' OUT: The Habanero Pimenta is a hot pepper with a fruity, citrusy flavor and a distinct aroma. It is a small, lantern-shaped pepper that is commonly used in Caribbean and Latin American cuisine. This pepper is known for its intense heat and is rated between 100,000 to 350,000 Scoville Units. The plant typically reaches maturity within 90 to 100 days of planting and is a popular choice for those who enjoy spicy foods.
  22. 'HATCH MEDIUM' OUT Mild to medium heat pepper with a Scoville rating of 1,000 to 8,000. Commonly used in Mexican cuisine, especially in making green chili dishes.
  23. ‘HOT BANANA’ OUT: Mild to medium heat pepper with a Scoville rating of 0 to 500. Banana-shaped peppers with a slightly sweet and fruity flavor, commonly used in pickling and garnishing.
  24. 'HOT SUNSET BANANA' OUT: Medium heat pepper with a slightly sweet and fruity flavor. Often used in pickling and garnishing.
  25. 'JALAPENO'  : Medium heat pepper with a Scoville rating of 2,500 to 8,000. Commonly used in Mexican cuisine for adding flavor and mild heat.
  26. 'JALAPENO EL JEFE' OUT : Medium heat pepper with a Scoville rating of 2,500 to 8,000. Often used in Mexican cuisine for adding flavor and heat.
  27. 'JALAPENO LABOMBA' OUT: Hot jalapeño pepper with a Scoville rating of 5,000 to 10,000. Often used in making spicy sauces and salsas.
  28. 'JALAPENO MUCHO NACHO' OUT : Medium heat pepper with a Scoville rating of 2,500 to 8,000. Often used for making nachos and other Tex-Mex dishes.
  29. 'TAM JALAPENO' :  Tam Jalapeño is a milder variety of the jalapeño pepper. It matures in about 70-75 days and has a heat level of 1,000-3,500 Scoville Heat Units. Often used in salsas, sauces, and pickling, the Tam Jalapeño is a popular choice for those who prefer a milder heat.
  30. 'KEYSTONE RESISTANT GIANT BELL OUT -
  31. 'LOLO BANANA' OUT : Medium heat pepper with a sweet and slightly fruity flavor. Often used in salads and pickling.
  32. 'MARIACHI':  Mild heat pepper with a Scoville rating of 1,000 to 2,500. Large, blocky pepper often used for stuffing and grilling.
  33. ‘ORANGE BLAZE’ VERY FEW: Mild heat pepper with a Scoville rating of 0 to 500. Blocky pepper that ripens to a bright orange color, often used for stuffing and grilling.
  34. 'PETER' OUT: Mild to medium heat pepper with a Scoville rating of 1,000 to 5,000. Often used in salads and pickling.
  35. 'PURPLE BEAUTY' BELL - The Purple Beauty Bell Pepper is a sweet pepper with a mild, fruity flavor and a stunning purple color. It is a versatile ingredient that can be used for cooking, grilling, or eating raw. This pepper has no heat and is rated at 0 Scoville Units. The plant typically reaches maturity within 70 to 75 days of planting and is a popular choice for those who want to add a pop of color to their dishes.
  36. 'RED CHILI' OUT Medium to hot heat pepper with a Scoville rating of 2,500 to 8,000. Versatile and commonly used in a variety of cuisines.
  37. 'SCORPION' VERY FEW: Very hot pepper with a Scoville rating of 1.2 to 2 million. One of the hottest peppers in the world.
  38. 'SCOTCH BONNET' FEW :Very hot pepper with a Scoville rating of 100,000 to 350,000. Commonly used in Caribbean cuisine.
  39. 'SERRANO' : Serrano peppers are medium-sized, moderately hot chili peppers. They take around 75-80 days to mature and have a heat level of 10,000-25,000 Scoville Heat Units. Commonly used in salsas and sauces, they're hotter than jalapeños but milder than habaneros.
  40. 'SERRANAO TAMPIQUINO' OUT: Medium heat pepper with a Scoville rating of 10,000 to 23,000. Often used in Mexican cuisine for adding heat to salsas and other dishes.
  41. 'SRIRACHA' : Sriracha pepper is a moderately spicy, red chili pepper about 1-2 inches long, popular in Thai cuisine. It has a slightly sweet and tangy flavor, and is used in hot sauces, marinades, dressings, and recipes worldwide.
  42. ‘SUPER CHILI’ : 40,000-50,000 SHU, hot compact plant, small pointed green-to-red fruits, 75-80 days to maturity, 12-18" H. Full sun, well-draining soil.
  43. ‘SWEET HEAT’ : Mild to medium heat pepper with a Scoville rating of 0 to 1,000. Sweet and slightly spicy flavor, often used in sweet and savory dishes.
  44. 'SWEET SUNSET BANANA' OUT: Mild to medium heat pepper with a slightly sweet and fruity flavor. Often used in pickling and garnishing.
  45. ‘TABASCO’ OUT : Medium to hot heat pepper with a Scoville rating of 30,000 to 50,000. Typically used as a condiment or in hot sauces.
  46. 'TIME BOMB' :Very hot pepper with a Scoville rating of 500,000 to 1 million. A variety of the Trinidad Scorpion pepper, often used in making hot sauces.
  47. TOMATILLO OUT- Tomatillos are small, round fruits with a papery husk that are a staple in Mexican cuisine. They have a tangy, slightly citrusy flavor and are commonly used to make salsa verde. They are rich in vitamins, minerals, and dietary fiber.
  48. 'TOUCHDOWN BELL' OUT: Mild to medium heat pepper with a blocky shape. Often used for stuffing and roasting.
  49. 'YELLOW SPARKLER' OUT: Mild heat pepper with a Scoville rating of 0 to 1,000. Small, blocky pepper with a yellow and green striped skin, often used for pickling and garnishing.
  50. ‘YOLO WONDER’ OUT: Mild pepper with a Scoville rating of 0 to 100. Similar to California wonder but with smaller fruit size.
  51. 'YELLOW BELL' : Yellow bell peppers are sweet, non-spicy peppers. They mature in 70-80 days and have 0 Scoville Heat Units. Commonly used in salads, stir-fries, and stuffed peppers.

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