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

Hot Pepper Seeds

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Our most versatile and flavorful cayenne.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Extra-early hybrid habanero; good yields in North, short-season areas.
Vigorous and uniform Johnny's-bred pepperoncini.
Large, widely adapted Anaheim with thick walls.
Spicy flavor for a new take on the traditional shishito.
Anaheim with Phytophthora resistance.
Hot cherry for stuffing, pickling, and processing.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Full bacterial leaf spot (BLS) resistance.
Large, highly adaptable poblano ideal for chile rellenos.
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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