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World hottest 1.64 mil Scoville!!!
This pepper is not for the faint of heart, it packs more heat than any other pepper in the world! As with most of the super hot peppers it can be challenging to grow in our climate as it does take a long time. However, although we are usually racing fall weather, in most years we get good production from these plants. Grown from organic seeds direct from the mad scientist who breed the Reaper, Ed Curry.
Former record holder at 1.46 mil Scoville!
This scorpion has some real sting! As with most of the super hot peppers it can be challenging to grow in our climate as it does take a long time. However, although we are usually racing fall weather, in most years we get good production from these plants. Seems to develop a little faster than the Reaper.
One of our favorites! The perfect meeting of heat and flavor and produces tons! We dehydrate our fall crop and it keeps our dishes spicy and flavorful all winter long. This pepper and the birds eye have been the most reliable performers for us. If we had to grow just one pepper this might be be it. Great base pepper for fermented hot sauce!
We just love these diminutive little firecrackers! Taste great and plants get loaded with peppers. Peppers shown in the picture were not yet ripe but it was the only picture we had of last years plants. We picked these plants every few days for many weeks and they just kept producing.
Hard to find agreement on the Scoville but the 30k-50k range we found seems the closest to us.
These stunning looking pepper plants remind us of a Christmas tree with all the different colors. Peppers are somewhat unpredictable with some "duds" and others packing tons of heat. Flavors intensify as they go through the different color phases starting out purple and ending in red.
This delicious pepper has been extremely productive for us. Typically grilled till they blister and seasoned with soy sauce. We freeze these in the fall and eat them all winter long. Almost no perceptible heat (at least for us) usually under 1k Scoville.
A "warm" pepper at only 500-2500 Scoville. This extremely versatile pepper traces its roots back to New Mexico. In 1894 Emielio Ortega fell in love with the New Mexico green chili and brought it back to Anaheim California where he made it his own. Wonderful cooked fresh and often dried. A favorite among our kids who don't want really feel the heat, if your looking for something a little more adventurous than a bell pepper but don't want the burn give this one a try.
The Serrano pepper fits nicely between the Jalapeño and the Cayenne at about 10k-20k on the Scoville. It's a productive pepper that is supposed to be easy to grow. This is our first year growing Serranos but we are excited to have it in our hot sauces this fall!