The heat in chillies is caused by a group of chemicals called capcaicinoids. These chemicals are found only in the fruit, and the more concentrated they are, the hotter the chilli is. Their concentration is affected mostly by the choice of variety, though levels are also influenced by growing conditions, sun, soil and age of the fruit.
The degree of heat is expressed in Scoville Heat Units (SHU), named after Wilbur Scoville, an American pharmacologist who devised a taste test for measuring chilli heat in 1912.
The scale starts at zero for sweet peppers, which have no heat, and increases up to the current record holders – varieties of C. chinense from Bangladesh, Northeast India and the Caribbean – which reach heat levels of 1,000,000 SHU or more.
120 days. Believed to be the hottest pepper in the world, the Carolina Reaper is a serious scorcher! For those extreme pepper eaters, Carolina Reaper is a must. For those less adventurous, they make a great conversation piece in the garden. These devious little peppers are fiery red with a little scythe shaped tail at the base of many fruit, hence the name reaper. The heat rating on these monsters can be over 1,500,000 Scovilles; in comparison the spicy habanero is a mere 100,000 Scoville!
An African-American heirloom popular in the Philadelphia/Baltimore region. A pre-1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2-feet tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping. 80 Days (approx 25 seeds/pk)
Typical habanero with bonnet shape and a gorgeous bright orange color. Uniformity and productivity are top notch, producing loads of shiny scorching peppers. Plants are tall, well branched and tolerant of cool conditions, ensuring maturity in cooler climates. A true stand-out and improved variety. Orange Habanero · SHU 210,000 · 1-2" fruits (Capsicum chinense). Maturity 80 days green/100 days orange.
“And it burns, burns, burns,” just like Johnny Cash said. This is a hot, hot pepper, an improvement over our Red Cayenne, which it replaces. Ring-O-Fire matures earlier and has a glossy sheen with a fire engine red color. Prolific and dependable. Cayenne • SHU 20,000 • 4” fruits. (Capsicum annuum). Maturity 45 days green/60 days red.
Attractive, golden-yellow, squat little peppers with a shocking heat and superb fruit-like flavor. They also have a wonderful, unique aroma. A standard in Caribbean cooking! Wonderful, but very spicy-- please use caution. (approx 25 seeds/pk)
Small, mild Japanese pepper for roasting, pan-frying and grilling.
Thin walls blister and char easily when roasted or grilled, taking on rich flavor that is delicious with coarse salt and lemon juice. Pepper lore has it that the occasional fruit will display heat. Typically harvested and used green, but eventually turns orange and red with sweeter flavor. Prolific! Spreading habit. 2-4" mild fruits. Scoville heat units (SHU): 50 – 200. Very mild.
Thai Chile Duo is a combination of two Thai hot pepper varieties. Full Moon,Orange & Red Vesuvious. They are beautiful chiles for authentic Thai cooking. Full Moon ripens bright orange with medium hot-sweet pungency. Red Vesuvious have that nutty, incendiary flavor for the hottest dishes. Maturity 85 Days (approx. 53 seeds/pack)
STARTING SEEDLINGS: In early spring, start indoors about 2 months before night temperatures stay reliably 50-55°F (10- 13°C). So..