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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!
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.
A mild chili from the state of Puebla in Mexico. This extremely versatile pepper has many uses and is know by different names depending on how it is used. Once roasted and peeled is used to make chili relleno. Dried it is known as an ancho chili used to make a variety of sauces. This has been the most productive pepper plant by weight of peppers produced of any we have grown.
The Serrano pepper fits nicely between the Jalapeño and the Cayenne at about 10k-20k on the Scoville. It's a productive pepper that has been vey easy to grow. 2021 was our first year growing it but each plant produced an enormous amount of these small to medium size, dense peppers. They have become the primary base for our green fermented hot sauces.
The Jimmy Nardello made its way to the U.S. in 1887 with Italian immigrants Giuseppe and Angella Nardiello. Named after their son Jimmy they felt it was too good to leave behind and we couldn't agree more, we love this pepper! The thin skin makes it easy to dry or smoke but we often eat it raw or use as a frying pepper. This 6-9 inch pepper has been placed in the Arc of Taste in an effort to preserve and promote its wonderfully unique flavor. Easy to grow and very productive!