Fruits grown from our hot pepper varieties, including a bright mix of reds, oranges, greens, and yellows.

Hot Pepper Seeds

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Easier to harvest, large-fruited serrano.
Anaheim with Phytophthora resistance.
Spicy flavor for a new take on the traditional shishito.
Magnificent fruits; earlier, more productive than regular habaneros.
Early Anaheim bred by Johnny's for good productivity in cooler areas.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Full bacterial leaf spot (BLS) resistance.
High-yielding yellow or "Caribe" type jalapeño.
Large, widely adapted Anaheim with thick walls.
Large, highly adaptable poblano ideal for chile rellenos.
Red habanero without the heat.
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Early, quick-drying for ristras.
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Hot peppers (also called chili peppers) come in all shapes, sizes, colors, and flavors. They are an essential ingredient in specialty and ethnic cuisines, eaten fresh or dried, or fashioned into decorative ristras or wreaths.


Hot Pepper Heat Levels

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, with 5 being the hottest.


Choosing Hot Pepper Types & Varieties


How to Grow Hot Peppers