Hot
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Black Hungarian Pepper
These hot little guys are very cool (no pun intended). They are about the shape and size of a chili, yet these peppers grow from green, to a dark, dark purple, and finally ripen to a beautiful deep red. They are one of our favourites to have in the garden, purely for ornamental reasons, but they taste great too! We used them in our homemade hot pepper jelly, and they are ideal for salsa dishes, or anything that needs a kick and a splash of colour.
4″ Pot
El Jefe Jalapeno
These peppers give you a perfectly shaped, smooth jalapeno every time. They are 3-4 inches long, with a large yield and an early production. These peppers start green, at which point they have a lovely hot spice to them, ideal for adding a kick to your cooking! Letting them mature a while longer will result in a mature red pepper, balanced out with a bit of a sweeter taste.
4″ Pot
Orange Habanero
Only for the bravest of pepper planters! These little guys pack a punch harder than any hot pepper out there. Filled with flavor, they are also wildly hot, rating anywhere from 60,000-450,000 Scoville units. (That’s 200x hotter than a jalapeno!) They can be used dried or fresh, and are great in jellies, sauces, chocolate, or even infused into alcohol. These are delicious, but don’t say we didn’t warn you!
4″ Pot
Thai Flame Hybrid
This plant is very traditional looking, with its 5” long and 0.5” wide peppers. Usually cooked into Asian dishes, they are pungent, hot, and very tasty. They are also great for storing, and keep very well. We dry ours in long strings and hang them around our windowsills in the kitchen. The red colour is beautiful and they’ll add a very home-y, happy feeling to your cooking space!
4″ Pot