Hot Peppers
Hot peppers (also called chili peppers) come in all shapes, sizes, colors, and flavors. 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. Hot peppers are an essential ingredient in specialty and ethnic cuisines, eaten fresh or dried, or fashioned into decorative ristras. Johnny's varieties are selected on the basis of flavor, earliness, productivity, and adaptability in all categories: Anaheim/NuMex (also called hatch), anchos/poblanos, cayenne chile, Fresno, habanero, jalapeno, Santa Fe, serrano, and other hot specialty peppers. Select from conventional and organic hot pepper seeds.
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Habanero
Organic Habanero Pepper Seed
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Early Jalapeño
Organic Jalapeño Pepper Seed
Open-pollinated jalapeño with more skin checking than our hybrids.
Bastan
Organic (F1) Poblano Pepper Seed
Early and adaptable poblano, easy to peel for chile rellenos.
Helios
(F1) Habanero Pepper Seed
Extra-early hybrid habanero; good yields in North, short-season areas.
