Scroll Photos above to see varieties.
Nearly all peppers can be grown in ground or in container gardens. Typical spacing for plants is between 12 inch and 18 inches apart. Some of the super hot peppers like to grow shorter and 'branchier' and can benefit from more space. Peppers love lots of sun, heat, and better, hotter, flavor is found when they can be grown a little on the 'dry' side. Note - some of these peppers are EXTREMELY HOT and should be handled with care.
Select Variety and Quantity.
Carolina Reaper - You've probably heard of this one. Its the current official hottest pepper in the world at over 1.5 million scovilles. Named after the scary scythe like tail that grows from the base of many fruits. For the extreme pepper eaters only!
Cayenne - Tremendous flavor on first bite, warm heat that lingers. High yielding and early maturing. This variety is named Red Ember, and is an AAS Winner.
Death Spiral - Gorgeous and intense, twisted, wrinkled shape brings with it one of the hottest peppers in the world! Floral flavor with intense mouth burn. Be Careful!
Ghost CCR X - This is a cross variety of a ghost chili pepper and habanero that we've been growing at CCR for a few years now. You'll get a mix of ghost or habanero shaped reddish peppers that have an unbelievable sweet heat to them. Heat level not tested but expect to be on the higher end - closer to ghost chili than habaneros.
Habanero CCR X - This is cross similar to the Ghost CCR X but it takes on a more habanero growth pattern and fruit color. Lobey, bumpy fruits are sweet with quite a bit more heat than you're regular habanero. Great producer.
Habanero Orange - Classic Habanero
Hungarian Wax - Classic heirloom stuffer that is great in short seasons. Has a medium to very hot fruit that is light yellow, shaped similar to banana pepper. Makes a great pickled pepper!
Jalapeno - A classic. We grow a market garden variety of jalepeno that typically produces larger fruits, slow to check (small cracks in the fruit), and have a long continuous harvest window. We decided this year to share that variety with our gardening friends so that you can enjoy this awesome variety yourselves! Salsa, jalepeno poppers, cowboy candy here we come!
Korean Dark Green - An heirloom from Korea, 2 ft tall plants with dark green foliage and long slender peppers that are dark green to red in color. Very spicy and hot, great in kimchi and other Korean dishes.
Lemon Drop - High producing pepper from Peru ripens bright yellow. Very clean high heat flavor, slightly citrusy as the name depicts.
Peach Bhut Jolokia - Legendary ghost chili in a peach sherbert color. Dont forget that this sucker is just as hot if not more than the original ghost chili! Can reach 1 million scovilles.
Pepperoncini - These are hot greek style peppers that are famously pickled, added to salads and salsas, but can also be great eaten fresh. Prolific plants that produce all summer long. Harvest when peppers are light yellow/green.
Scotch Bonnet - Heirloom treasure from Jamaica, these peppers have quite the heat to them and are used in hot sauces and jerks/curries.
Seven Pot Chocolate - Supremely spicy take on the super hot seven pot pepper. Its believed that the darker the color the hotter the pepper - which would make this one of the rarest and hottest peppers around. Originally from Trinidad. Some say this one is hotter than the Carolina Reaper!
Shishito - A favorite old Japanese variety. Perfect for frying and adding to all sorts of culinary dishes. Sweet heat.
Sugar Rush Peach - Very high yielding, branching plants. Sugar sweet and fire hot! Smoky, complex heat.
Tabasco Hot - Famous heirloom introduced to Louisiana and became the main ingredient in Tabasco Pepper Sauce. Very hot and has delicious flavor. Plants grow up to 4 ft tall and are covered with small thin peppers.
Trinidad Scorpion - Was once the hottest pepper in the world at 1.2 million scovilles. Lantern shaped fruits which are extremely hot ripen to deep reddish orange.