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Locally known as 'the seasoning pepper', this small, elongated pepper is famous for its intense flavor with almost no heat.  A staple in the cuisine of Trinidad and Tobago, it is prized for offering the rich, aromatic profile of a hot pepper without the fiery kick.  The flavor is fresh, complex, and aromatic, often described as a heatless habanero.  100-500 SHU's

A mild, thin-skinned pepper prized for its tangy and slightly sweet flavor, especially when pickled. The brining process enhances the pepper's natural tang, making it a great contrast to rich or savory foods. A staple in Italian and Greek cuisine, they are frequently served as a garnish on salads, sandwiches and antipasto platters. These peppers are typically harvested while pale yellow or green but can also be allowed to fully ripen and turn red.   100 - 500 SHU's.

Originally from Brazil, this small pepper has a robust, complex flavor which is sweet and fruity with a smoky undertone and a citrusy twist. Its name means "little beak" in Portuguese, referring to its distinctive, teardrop shape with a pointed end.  Also affectionately known as "Sweety Drops" when pickled.  500 - 1,000 SHU's

Originally from Peru, this pepper offers a distinct and complex taste and is celebrated for its rich, fruity, and slightly smoky flavor with earthy richness.  A staple in Peruvian cuisine, it is mostly used in a dried, powdered, or paste form and is an excellent flavoring agent without intense heat. 1,000 - 1,500 SHU's.

Originally from Mexico, Jalopenos are dark green and typically between 2 and 3 inches in length. The flavor of a Green Jalapeno is often described as crisp and vegetal, with a clean and tangy bite. The fresh peppers are used to make a variety of tasty favorites like salsa. When roasted they are referred to as a Chipotle.  2,500 - 8,000 SHU's

Red Jalapenos are more flavorful than their green counterparts and often have a higher heat level. A Red Jalapeno has a bit more sweetness than the green version, with a hint of smokiness. Sriracha hot sauces typically use red jalapenos for their base. 2,500 - 10,000

First cultivated in Fresno, California, in 1952 by Clarence Brown Hamlin, this pepper is similar in appearance to a jalapeno, but with thinner walls and a slightly sweeter, fruiter flavor.  It can be used to add subtle heat and flavor to various dishes, becoming sweeter, hotter, and smokier when ripe.  2,500 - 10,000 SHUs

Originating in Hatch Valley, New Mexico, this pepper is celebrated for its medium heat and rich, earthy flavor. Often described as having a crisp, slightly sweet taste, it retains the signature smoky and earthy flavor that Hatch chilies are known for. The peppers ripen from a vibrant green to a deep red if left on the vine. 10,000 to 20,000 SHU's. [Currently Unavailable]

Originally from the mountainous regions of the Mexican states of Puebla and Hidalgo, this name pay homage to the sierras of these areas. More piquant than a jalapeno, green Serranos eaten raw are known for their clean, bright and grassy flavor. When cooked, the flavor becomes more smoky and earthy. 10,000-25,000 SHU's

The more mature and spicier version of the green Serrano pepper, red Serranos have a sweeter, fruitier and more earthy flavor than their green counterparts.  A complex flavor profile that includes sweetness, earthiness and mild smoky notes, with a noticeable acidic undertone.  10,000 to 25,000 SHU's

The most popular hot pepper in India, Jwala translates to 'an intense flame' in Sanskrit. The long, slender and curved peppers are also nicknamed "Indian finger hot pepper". A nuanced and complex flavor, this pepper has a lightly fruity taste, reminiscent of an apple.  20,000-30,000 SHU's

Originally from Peru and parts of Bolivia, this pepper is known for its spicy-sweet flavor with citrus and mango notes. The small, finger-shaped peppers mature from green to a golden orange color.  25,000-30,000 SHU's

Calabrian peppers are small, fiery red chiles from the Calabria region of Southern Italy. Known for their bold, smoky, and fruity flavor with a kick of heat, they are a versatile and essential ingredient in Italian cuisine.  25,000 - 40,000 SHU's.  

Originally from the jungles of northern Peru, this pepper is mainly grown wild. It boasts a tropical, fruity flavor with subtle smokiness underneath.  30,000-50,000 SHU's.

The Peruvian Ají Amarillo pepper, or "yellow chili pepper," is prized for its distinctive fruity flavor and moderate heat. Despite its name, the pepper ripens from green to a vibrant orange color. It is described as having tropical, berry-like flavors, with hints of mango, passion fruit, and raisin. Its heat is noticeable but not overwhelming, offering a balanced spiciness that enhances other flavors rather than overposering them.  30,000 - 50,000 SHU's

Green Cayenne peppers are unripe, immature version of the common Red Cayenne. Unlike the mature red pepper, which has a hotter, fruitier, and earthier flavor, the Green Cayenne is known for its fresh, grassy, and slightly acidic notes.   30,000 - 50,000 SHU's

 The Red Cayenne pepper is a slender, fully ripened chili known for its vibrant color, moderate heat, and peppery flavor.   Red Cayenne has a complex flavor profile that is peppery with smoky and slightly sweet undertones.   30,000 - 50,000 SHU's

Originally from the state of Tabasco, Mexico, Louisiana now dominates the market for Tabasco pepper and sauce production. When ripe, Tabasco peppers are suprisingly juicy and have a delicious sweet and smoky flavor that borders on fruity. 30,000 - 50,000 SHU's.

Native to the Andes Mountains, this pepper is known for its thick, juicy flesh, surprising heat, and distinctive black seeds. It is a staple in Peruvian and Bolivian cuisine. Its most notable feature is its collection of dark brown to black seeds inside, which are unique to peppers and shaped more like an apple. It can be red, orange, or yellow. 30,000 - 100,000 SHU's

A multi-colored fruit, while maturing from green to red, stands out above the plant's foliage, drawing the eye with its vibrant colors. This unique pepper is not only visually appealing but also brings unexpected heat, measuring between 40,000-50,000 SHUs. [Currently Unavailable]

Mexican Piquin pepper (or Pequin) is a small, brilliant red chili known for its mighty heat and distinct smoky and citrusy flavor. Despite its diminutive size, the name comes from the Spanish word for "tiny“, it packs a considerable punch with a heat level of 40,000-60,000 SHU's

Also known as "phrik khi nu" in Thailand, this pepper offers solid heat along with a fruity, lightly earthy flavor. The green variety features grassy, citrus, and fruit notes.  50,000 to 100,000 SHU's

Also known as 'phrik khi nu' in Thailand, this pepper delivers solid heat along with a fruity, lightly earthy flavor. The red variety loses the grassiness and pushes the fruit flavors forward.  50,000-100,000 SHU's

Originally from Brazil, this pepper is popular in Brazil, Mozambique, and Portugal. Its sweet and tangy flavor profile is driving a growing interest in the United States. 50,000 to 100,000 SHU's

Originally from South Africa, this pepper boasts a rich, smoked undertone reminiscent of char-baked peaches that lingers quietly alongside its long burn.  50,000-100,000 SHU's

One of the hottest chili peppers from Ecuador, this pepper features a slightly fruity flavor and an enduring long burn. 120,000-180,000 SHU's

Originally from St. Augustine, Florida, this is an extra-hot chili that showcases a sweet, fruity flavor with a delayed burn. 100,000-300,000 SHU's

Originally from Guyana in South America, this pepper features a deliciously distinct fruity flavor with sharp tomato undertones. 100,000-350,000 SHU's

Originally from Jamaica, this pepper is named for its resemblance to the traditional Scottish Tam O'Shanter hats.  100,000-350,000 SHU's

Originally from Jamaica, this pepper is named for its resemblance to the traditional Scottish Tam O'Shanter hats.  100,000-350,000 SHU's

Originally from Jamaica, this pepper is named for its resemblance to the traditional Scottish Tam O'Shanter hats.  100,000-350,000 SHU's

Originally from the Amazon region and now most associated with the Yucatan Peninsula of Mexico, this pepper is highly regarded for its fruity, citrus-like flavor and subtle smokiness.  100,000 to 350,000 SHU's

Originally from the Amazon region and now most associated with the Yucatan Peninsula of Mexico, this pepper is highly regarded for its fruity, citrus-like flavor and subtle smokiness.  100,000 to 350,000 SHU's

Originally from the Amazon region and now most associated with the Yucatan Peninsula of Mexico, this pepper is highly regarded for its fruity, citrus-like flavor and subtle smokiness.  100,000 to 350,000 

Originally from the Amazon region and now most associated with the Yucatan Peninsula of Mexico, this pepper is highly regarded for its fruity, citrus-like flavor and subtle smokiness.  100,000 to 350,000 SHU's

Originally from Central Africa, this pepper is renowned for its intense heat and unique flavor, often described as fruity with a bold hint of citrus. 125,000 to 400,000 SHU's

Originally from Southern California, this pepper features a fruity, citrusy flavor and a bright, fire-engine red color.  It was developed in Walnut, California, by Frank Garcia of GNS Spices. The taste is often described as like a very spicy apricot. 350,000 to 570,000 SHU's

Also known as bhut jolokia and cultivated in Northeast India, it has a milder, yet still potent, heat compared to its fully ripe red counterpart, with a grassy, floral, and slightly fruity flavor profile that intensifies as you eat it. Initially sweet, followed by scorching heat that builds in intensity and lingers on the palate, they are often used in recipes for their earthy notes, though they are also a component of sauces and purees. 800,000 - 1.2 million SHU's

Also known as bhut jolokia and cultivated in Northeast India.  Initially sweet, followed by scorching heat that builds in intensity and lingers on the palate, they are often used in recipes for their earthy notes, though they are also a component of sauces and purees. 800,000 - 1.2 million SHU's

The red Ghost pepper has two different types: the rough, dented fruit and the smooth fruit. The rough fruit plants are taller, with more fragile branches, while the smooth fruit plants yield more fruit and are compact with sturdier branches. Red Ghost peppers are initially sweet, fruity, and smoky, followed by a scorching heat that builds in intensity and lingers on the palate.  800,000 - 1.2 million SHU's

Chocolate Ghost peppers follow suit with plenty of super-hot heat but a twist beyond its dark complexion. It has a more subtle flavor – slightly sweeter with a hint of smoke – that’s reminiscent of other “chocolate” chili pepper varieties like chocolate habaneros and chocolate scorpion peppers. Used with extreme care, it’s delicious in extreme barbecue sauces, hot sauces, and marinades.  800,000 - 1.2 million SHU's

 The 7 Pot Brain Strain is an extremely hot chili pepper known for its distinctive brain-like, lumpy texture and fiery heat. Developed through selective breeding, this pepper is part of the "7 Pot" family, which originated in Trinidad.  1 - 1.3 million SHU's 

Originally created and first grown by Salvatore Genovese in the United Kingdom, this pepper was first introduced to the UK market in 2019. A fruity-flavored pepper that averages 1.3 million SHU's.

[Limited Quantity Available]

Native to the Moruga district of Trinidad and Tobago, the Scorpion pepper is one of the world's hottest chili peppers, renowned for its extreme heat and distinctive scorpion-like "stinger" tail. The heat from a scorpion pepper is not immediate. It begins with a mild, sweet and fruity flavor, like grapefruit with sugar, that quickly fades into an intense, creeping burn that builds over time and can feel unbearable for some. 1.2 - 2 million SHU's 

A super-hot chili pepper cultivated by Ed Currie of PuckerButt Pepper Company in Fort Mill, South Carolina.  This pepper is known for its somewhat fruity sweetness and averages peak heat levels of 2.2 million SHU's.

A super-hot chili pepper cultivated by Ed Currie of PuckerButt Pepper Company in Fort Mill, South Carolina.  This pepper is known for its somewhat fruity sweetness and averages peak heat levels of 2.2 million SHU's.

A super-hot chili pepper cultivated by Ed Currie of PuckerButt Pepper Company in Fort Mill, South Carolina.  This pepper is known for its somewhat fruity sweetness and averages peak heat levels of 2.2 million SHU's.

Originally developed by Nottingham Trent University as a natural topical anaesthetic for those allergic to typical anesthesia used by hospitals, this pepper was not available for commercial consumption prior to 2020 due to it being considered a military-grade heat level in the UK. Named after the symbol of Wales, the Welsh dragon, this pepper offers a sweet, fruity flavor with a reported peak heat of 2.48 million SHU's.