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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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.
Flaming Flare
(F1) Fresno Pepper Seed
Widely-adapted, thin-walled Fresno with very good, mildly hot flavor.
Highlander
Organic (F1) Anaheim Pepper Seed
Early Anaheim bred by Johnny's for good productivity in cooler areas.
Hot Paper Lantern
Organic Habanero Pepper Seed
Magnificent fruits; earlier, more productive than regular habaneros.
