Hot peppers (also called chili peppers) come in all shapes, sizes, colors, and flavors. The level of intensity — from mild to mouth-blistering super-hot peppers — is measured using the Scoville scale; the higher the number, the hotter the pepper. Johnny's shorthand for heat scale is 1 to 5 small pepper symbols. Hot peppers are an essential ingredient in specialty and ethnic cuisines, eaten fresh or dried, or fashioned into decorative ristras. Johnny's varieties are selected on the basis of flavor, earliness, productivity, and adaptability in all categories: Anaheim/NuMex (also called hatch), anchos/poblanos, cayenne chile, Fresno, habanero, jalapeno, Santa Fe, serrano, and other hot specialty peppers. Select from conventional and organic hot pepper seeds.
Spicy flavor for a new take on the traditional shishito.
Open-pollinated jalapeño with more skin checking than our hybrids.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Early and adaptable poblano, easy to peel for chile rellenos.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.