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

Hot Pepper Seeds

36 Products
Sort By:
Spicy flavor for a new take on the traditional shishito.
Famous Spanish heirloom, eaten as tapas (appetizers) in Spain.
Easier to harvest, large-fruited serrano.
Hot cherry for stuffing, pickling, and processing.
Higher-yielding Red Rocket type for ristras.
Full bacterial leaf spot (BLS) resistance.
Large, widely adapted Anaheim with thick walls.
Magnificent fruits; earlier, more productive than regular habaneros.
Anaheim with Phytophthora resistance.
High-yielding, widely adapted Santa Fe/Guero Chile pepper.
High-yielding yellow or "Caribe" type jalapeño.
High-yielding, continuous-set type.
Large, highly adaptable poblano ideal for chile rellenos.
Out Of Stock
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Out Of Stock


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