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.
(F1) Shishito Pepper Seed
Spicy flavor for a new take on the traditional shishito.
Organic Jalapeño Pepper Seed
Open-pollinated jalapeño with more skin checking than our hybrids.
Organic Habanero Pepper Seed
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Organic (F1) Poblano Pepper Seed
Early and adaptable poblano, easy to peel for chile rellenos.
Organic Padron Pepper Seed
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Organic (F1) Anaheim Pepper Seed
Early Anaheim bred by Johnny's for good productivity in cooler areas.