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.


Brazilian Starfish - Star shaped unique fruits, complex floral and fruity tones with medium high heat.  Varies in heat, can be hotter than jalepenos but normally not.


Brazilian Starfish X - This is self saved seed from a friend of ours.  First year growing them out - you may be surprised at what grows!


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!


Chocolate Bhut Jolokia (Ghost) - Slightly more subtle sweetness and a hint of smokiness than you get with the traditional ghost chilis, this fruit has a dark red to brown color.  Extremely hot (800,000 to 1,000,000 scovilles).


Chocolate Bhut X - Again, this is self saved from a friend of ours and the first year growing out - may be surprised!


Filius Blue (Ornamental) - An heirloom chili from Mexico, Beautiful compact plants that can be grown in the veggie garden or amongst your flowers (Farmer Kev is always looking for ways to sneak edibles into the Flower garden).  The fruits are very hot and do not have much flavor. 


Fish - African American heirloom that grows striated and speckled white and green leaves.  Another standout in the ornamental garden, with beautiful and tasty multicolored fruits.    Carribean flavor and lots of history behind the remaking of this pepper.


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.


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!


Lemon Drop - High producing pepper from Peru ripens bright yellow.  Very clean high heat flavor, slightly citrusy as the name depicts.


Mad Hatter - Such a cool looking pepper.  Grows to look like a bishops crown.  Can be as hot as jalepenos but usually not.  Sweet fleash with floral and citrus notes.  Plants can be big and bushy.


Habanero Orange - Classic Habanero


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.


Serrano - Iconic chili from Mexico, similar to jalapeno but 2 to 3 times hotter and a bit thinner skinned and smaller.


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.  


Sugar Rush Red - Cousin of the Sugar Rush Peach, comes in a lipstick red color.


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.


Yellow Hinkelhatz - Bred for over 150 years in the Pennsylvania Dutch areas of Lancaster PA, the name Hinkelhatz is Dutch from "Chickenheart", which is the shape that these peppers form.  Small fruits about 1.5 inch long produce all season long in great quantity.  Ripens yellow.  Heat level is 40,000 to 50,000 scovilles.
















Pepper Seedlings (Hot)